PUTTERY

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed final rinse temperature at 148F. **REPEAT** -3- **FACILITY TO USE QUATERNARY SANITIZER AT 3-COMP SINK UNTIL REPAIRS CAN BE MADE.** **3 DAY VERIFICATION REQUIRED BY 10/30/26** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food residue in roof of microwave. Increased and more thorough cleaning frequency recommended. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 3-comp sink not dispensing from tubing. Per PIC, they have been mixing sanitizer themselves. PIC demonstrated quaternary sanitizer mixing and sanitizer observed at 500ppm. -CDI- EHS educated PIC on how to dilute and sanitizer diluted to 400ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Alfredo sauce hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated to 171F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep units above 41F. Refer to temperature chart. Observed items were mostly above 41F at the top of the containers, multiple items double panned in plastic containers in cold holding units with lids opened. -CDI- PIC moved items to blast chiller to cool back down. EHS educated PIC about fill lines, not using double pans, keeping lids closed, and using metal containers. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed heavy cream, milk, and feta cheese in WIC with no date mark. Per PIC, items were opened prior day. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf-/3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed printed menu with spicy tuna crispy rice containing raw tuna and Korean power bowl containing sunny side up egg with no asterisks next to items on menu, no asterisks at footnote and no disclosures. Observed online menu that did include disclosure. **REPEAT** -0.5- **POINTS NOT ESCALATED DUE TO HALFWAY CORRECTION FROM LAST INSPECTION** **10 DAY VERIFICATION REQUIRED BY 11/7/26**

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed lemon caper sauce (contains heavy cream) cooling in blast chiller at a slow rate. Refer to temperature chart. No active stirring observed during cooling process and item cooling in shallow pan. -CDI- EHS educated PIC on proper cooling methods and PIC stirred item to facilitate rapid cooling. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed half cut up peppers with stickers still intact. Ensure to remove stickers and wash produce prior to using. -0-

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed clean plates and bowls at the line that were not covered or inverted with visible debris from spices. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some shelving in WIC with food/debris buildup, dust buildup on top shelving at dish drying rack and NFCS of blender in need of cleaning due to food residue. Increased and more thorough cleaning frequency recommended. -0-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to reach 160F after multiple cycles were run. PIC stated last time ECOLAB was on-site for routine maintenance was early this month. PIC contacted ECOLAB rep for repairs. ECOLAB rep stated they will make a visit tomorrow morning. Facility has properly concentrated QUAT sanitizer used at the 3-compartment sink. PIC stated they will only utilize the 3-compartment sink to wash/rinse/sanitize all multi-use equipment and utensils until repairs have been made. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisks for consumer advisory on new menu, which includes 5 menu items that are served raw or undercooked. Under "shareable plates" section, spicy tuna crispy rice (for raw tuna chunks). Under "signature entrees" section, Korean power bowl (for sunny side egg). Under "Brunch" section, 1) avocado toast 2) breakfast smashburger 3) fried chicken biscuit sandwich (all for undercooked eggs). VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of sliced tomatoes cooling at a rate of 0.05 deg/min, inside the blast chiller, unable to meet the cooling rate. Tomatoes were cooling inside the blast chiller in plastic plans that were tightly covered with seran wrap. Date labels showed tomatoes had been just prepared and placed inside to cool. CDI: PIC removed seran wrap to allow proper cold air flow. Observed cast iron dishes of portioned out spinach dip cooling at a rate of 0.09 deg/min, inside the drawers of make table 1, unable to meet the cooling rate. Cast iron dishes were covered with seran wrap. Spinach dip was prepared less than 4 hours prior to EHS's observation. CDI: PIC removed seran wrap from spinach dip and moved dishes into the blast chiller to rapidly cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a couple plastic spatulas with pitting and chipping food-contact surfaces, stored at the clean utensil hooks. CDI: PIC voluntarily discarded plastic spatulas. 4-501.11 Maintain equipment in good repair. Observed bottom shelf of clean dish rack damaged and storing metal pans at a distance less than 6 inches from the floor. Repair shelf so that cleaned/sanitized pans can be stored at least 6 inches above the floor to prevent contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed large charcuterie platters and large bowl of prepared cobb salad stored underneath cases of unwashed mushrooms and unwashed ginger root, inside the WIC. Ensure all RTE food items are stored above any unwashed produce to prevent contamination. EHS provided PIC with more storage order handouts for WIC and reach-in coolers to use as visual aids. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of pico de gallo that bore no date, stored inside make table 1. PIC stated this was prepared yesterday. CDI: PIC created date label for pico. Observed opened package of prosciutto chub that bore no date, stored inside the wIC. PIC stated they opened the package to slice prosciutto today. CDI: PIC created date label for prosciutto chub. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed pan of avocados with stickers still intact on skin, stored inside make table 1. Ensure stickers on avocados are removed prior to washing. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a pan of raw miso salmon stored above a pan of pre-cooked chicken breasts, inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on the triangle blade of the can opener. Observed debris on the paddle of the meat slicer, stored clean on a prep table. Observed soiled blades of the fry cutter attached on the wall in the dish room, that was not actively being used. CDI: All above mentioned parts of equipment were taken to the dish machine to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a container of diced tomatoes that bore no date label, stored in make table 1. PIC stated they prepared them this morning. CDI: Date label was created. Observed a container of portioned packages of cooked rice and beans that were date marked with a prep date of 9/15, stored inside make table 2. PIC confirmed that was when they cooked it, but they freeze this item and pull it out to thaw as needed before serving. EHS went over date marking rules for cooked food items that are frozen then thawed. CDI: PIC created additional date label to indicated when the clock "started" again on 9/19. Observed cambro of cooked beef chuck short ribs with a prep date of 9/15, stored inside the WIC. PIC stated this is another frozen item that is then thawed, and confirmed that it was thawed on 9/20. CDI: PIC created second date label to ensure TCS food item is not being served past the 7-day window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC written procedures for the TCS items held on time for 4 hours (alfredo, mashed potatoes, jerk alfredo, and mushroom demi) in the food warmer. EHS observed all food items were time-stamped and were still within the 4 hour time frame, and TPHC procedures present were for items before facility's recent menu change. CDI: EHS provided PIC with hard copy of blank TPHC form and PIC filled out completely, and will hold in the binder located at expo window. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP'd tuna blocks stored inside the blast chiller completely thawed out and still in it's reduced oxygen environment. CDI: PIC created slits for all ROP'd tuna blocks to allow oxygen flow. REPEAT VIOLATION.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact on the skin, stored inside a pan in make table 3. Ensure all avocado stickers are removed prior to washing, before placing in pan for use at the make table. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door kept open during time of the inspection. Keep dumpster doors closed when not in use.

6-303.11 Provide required lighting intensity. Observed no lighting inside the chemical storage room. PIC stated they have a work order in to have lights replaced in this area. Observed lightbulb out in the hood system. Replace with new lightbulb.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee using hand sink as a dump sink. -CDI- EHS educated food employee on proper use of hand sink. -0-

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. -P- Observed tomatoes cut up prior day that were above 41F. -CDI- PIC voluntarily discarded items. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed fries prepared prior day above 41F. -CDI- PIC voluntarily discarded items. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items at sauteed station above 41F. Observed fresh garlic and oil mixture being held out on counter out of temperature control at 78F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **TOP OF UNIT BEING HELD ON TPHC, COLD DRAWERS OF UNIT ARE NOT** **ITS BEING ISSUED FOR REPEATED VIOLATION OF SAME UNIT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamp on items being held on time at prep unit. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sliced tomatoes and fries prepared prior day that were still above 41F. Sliced tomatoes were found cooling in cold drawers in containers filled to the top with lids and fries were cooling in closed individual plastic bags stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed items thawing under running water at 78F. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna thawing that was not removed from ROP environment. -CDI- EHS educated PIC on proper thawing methods. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of bread stored on floor in WIC. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -CDI- Food employee put on protective head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed sticker on avocados. When EHS asked PIC if avocados had been washed, PIC stated that they had not been washed. Ensure to wash avocados and remove stickers prior to use. -0-

4-501.11 Maintain equipment in good repair. Observed items being held on TPHC at sautéed station due to unit not properly functioning. Unit has not been in proper repair for the last 3-4 inspections. Repair or replace. **REPEAT** -1-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust buildup on vents of ice machines. Increased and more thorough cleaning frequency recommended. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed some hand sinks that did not have waste bins. -0-

6-501.114 Remove Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed two ice machines no longer in use. Remove. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep table. **REPEAT** -0.5-