THE GARRISON

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple P/Pf violations ( cooking, hot holding, cold holding, date marking, TPHC, consumer advisory.) VR Some items were CDIed during inspection, will have to follow up with TPHC, Cooking, consumer advisory. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no letter of guarantee for salmon offered undercooked. VR required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility cooking prime rib to 125F, and stating that they then place under heat lamp and then are serving at that final cook temp. VR For this evening process is approved to be held in service for 4 hours. After four hours, whatever is left over is discarded. Facility will write up SOPs for cooking process, include final cook temperature, and how item will be held during service (TPHC).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several hot holding items (gravies, puree, cheese)held in double container in hot well, holding below 135F. CDI PIC reheated items to 165F. 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 several items in prep unit holding above 41F for an unknown amount of time. PIC observed that unit was on defrost cycle during beginning of service. PIC stated that last temperatures taken were around 10 am. CDI All TCS items were voluntarily discarded. VR required, RCP will be implemented. 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). Observed cut tomatoes, noodles, cut lettuce with no prep date that had been prepared day or more earlier. CDI PIC went through prep unit and ensured all TCS items requiring date marking had date marks. 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 .

3-501.19 (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 wet batter for raw fish held out on countertop for service for evening service. PIC stated that it is changed out every 2-3 hours. There is no written procedures, no time stamp. VR required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of liquids with no label.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Keep closed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items (Boiled eggs, Green goddess, sliced tom, roasted tom, pepper cream, hush puppy mix, ambient of RICs) held above 41F. CDI - Items voluntarily discarded. REPEAT. Facility will be placed on RCP if coolers have not been repaired and maintained TCS food at 41F or below. EHS 3 day verification visit required. 6/8/26. 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 .

3-501.18 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 guacamole w/ tomatoes, salsa held longer than 7 days. CDI - Items voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns stored on the floor inside the WIC. CDI - buns removed from the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle submerged inside the flour. CDI - Handle was removed.

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 multiple plastic mixing spatulas with chipped and cracked food contact surfaces. CDI - Voluntarily Discareded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above, ready to eat cheese and blanched asparagus. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in Ice bath (ranch, blue cheese) and on counter (unsalted butter) cold holding above 41F. CDI - PIC voluntarily discarded. Facility may be placed on a risk control plan next inspection, if cold holding is out of compliance. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed thawing chicken and salmon above 41 thawing in prep sink under cold running water. CDI - PIC moved to WIC for rapid cooling.

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 large, covered plastic container of Philly meat observed at 44F to 46F. Philly meat was prepared the previous day and placed in the WIC to cool overnight. Meat missed the 6 hour cooling window from 135F to 41F. CDI - Philly meat was voluntarily discarded. 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 swiss cheese, whole milk, American cheese, shredded mozzarella held above 41F inside the RIC. PIC stated that items were delivered and placed in the cooler less than 4 hours prior. Ambient of RIC was observed at 44F, observed cooler door hinge damaged and not allowing full closure. Items placed on ice to rapidly cool. Observed house made ranch (buttermilk & roasted garlic) at 48F. Placed on Ice bath at 4:40 PM, more ice and water added to rapidly cool ranch. EHS 3 day verification visit required. REPEAT. 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 .

3-501.15 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 large covered plastic container of Philly meat placed inside the WIC to cool overnight. Item observed at 44F - 46F during the inspection. Did not the 6 hour cooling window. CDI - Voluntary Discard. 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 unwashed avocados with stickers in prep unit for use. CDI - Avocados removed and properly washed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed watermelon stored above Blanched broccoli and spring mix. CDI - Watermelon was washed and placed back into the RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food employee wipe thermometer probe with glove and temp chicken. CDI - EHS provided sanitizer probe.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed celery root purée/mash at 123F inside HH. CDI - Removed to reheat. 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 multiple TCS foods (Raw Tuna, Boiled Eggs, sliced tomatoes, cut watermelon, mozzarella cheese, Ribs, raw chicken, raw steak, raw ground beef patties, deviled eggs and blue cheese dressing) held above 41F. Prep unit ambient observed at 53F. Items prepared the previous day or earlier voluntarily discarded. Items moved from the WIC to the cook line at time of service allowed to place on ice and rapidly cool to 41F. EHS 3 day verification visit required. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in stagnant water. CDI - Raw chicken was placed under running water.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored above food for customers in the prep unit RIC. CDI - Employee drink relocated.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed an opened can of soda stored on a shelf directly above opened packages/insert containers of RTE food in the RIC across from the ovens. CDI - PIC moved can to designated area for drinks.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a pair of tongs stored in the handwash sink adjacent the kitchen entrance, obstructing its use. CDI - PIC removed tongs from handwash sink basin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed dishes stored as clean on the racks in the dishwashing area with food debris and stickers still adhered to the surfaces. - Observed the blade to the table mounted can opener to be covered in an accumulation of food debris. - Observed the interior surfaces of the upstairs ice machine to have a build up of black/pink grime. CDI - PIC placed insert containers and can opener in dirty dish pile to be W/R/S. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed 2 container of cooked sausage and ham stored in the opentop refrigerator across from the stovetop that were not provided with date marks. PIC stated both items were cooked 2 days prior. CDI - PIC date marked containers. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a large canister of butane fuel stored directly adjacent to containers of food/spiced on a shelf below a prep table. CDI - PIC moved canister to chemical storage.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squirt bottles of various dressings in the opentop refrigerator across from the oven that were not labeled as to their contents. CDI - PIC labeled bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal insert containers and plastic deli containers wet nested on the racks in the dishwashing area. CDI - PIC moved to dirty dish pile to be W/R/S.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the floors in the WIF to be covered in an accumulation of food debris.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Establishment could not provide written vomit and diarrheal clean-up procedures. CDI - EHS provided written copy, PIC posted. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed RTE pork stored below raw beef. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple TCS food labeled for 8 days holding times. All TCS food items that require date marking should be held for a maximum of 7 days. Prep day of the food is day 1 and add +6 days. CDI - Items observed exceeding 7 days were voluntarily discarded, items that had not exceeded the 7 days proper date marking was added. 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 .

3-501.15 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 vegetable stock cooling inside an ice bath at the prep sink cool from 115F to 100F in 40 min time span (0.34F/min). Items should cool at a rate of 0.54F/min from 135F to 70F. CDI - Items were distributed even to make smaller portions to increase the cooling rate. 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 pork sausage and ham thawing on the countertop. CDI - Items were placed inside RIC for proper thawing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored with for customers. Observed employee drink stored on prep table. CDI - Designated employee area. Employee drink was removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment could not provide signed documentation informing employees of the responsibility of reporting symptoms and illnesses. CDI - Employee provided PIC documentation via email. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Dish machine observed operating at a surface temperature via dish plate. EHS 3 day verification required. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pickled onions, lobster, risotto, cooked shrimp held above 41F. CDI - PIC voluntarily discarded items. No point escalation, improvement observed. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple TCS food items date marked 8 days instead of 7 days. CDI - EHS educated and PIC corrected and educated employee. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottle with no labeling. CDI - All spray bottles were labeled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle in contact with ice. CDI - Ice scoop was removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened. CDI - Doors were closed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored with for customers. CDI - Designated employee area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed box of raw salmon stored over raw vegetables in walk in cooler . CDI PIC moved salmon to maintain proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed risotto, sausage, sliced tomatoes , raw steak in prep unit 1 and salmon , wings , cod , and shrimp in grill drawers at greater than 41 degrees. CDI discarded products and placed units on tphc until repairs can be made. Verification required 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken from last night and Saturday without date labels. CDI PIC labeled products 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed asterisk missing linking raw tuna poke to consumer advisory. PIC began correcting menus with sharpie.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility could not locate max min thermometer for dish machine.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cook line handsink being used to fill containers of water between uses. CDI - PIC instructed food employee to use prep sink. -1- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish pit handsink at beginning of inspection and upstairs handsink. CDI - Paper towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored directly above RTE sliced cheese and other cold TCS foods and raw chicken stored directly above RTE chicken in WI cooler on speed rack by door. CDI - PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several containers of RTE TCS foods date marked with prep date of 08/04, 08/07 and one with a 7 day expiration of 08/14 in walk in cooler and at cook line. CDI - PIC voluntarily discarded. -1.5- 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 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 herb butter made with unsalted butter held at room temperature throughout service, cooled and then used in the same way the next day. CDI - PIC voluntarily discarded and EHS advised PIC to soften small batches using TPHC for no more than four (4) hours and to discard at the end of time window if TPHC is used for herb butter. -0- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane torch with tank stored directly above prep sink. CDI - PIC moved and WRS prep sink for use. -1-

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 cooling at room temperature for cooked beets, cooked chicken wings and boiled eggs at a rate of 0 degrees per minute. Per PIC, WI is too small for cooling and this methods is used within first two (2) hr window. CDI - PIC explained procedure and EHS advised monitoring throughout process to ensure correct temps and times. PIC placed cooked chicken wings in WI within 20 mins of 2 hr window at 74F. Good at 64F within time frame. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .