THE ONE TAPAS & BAR

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing then proceed to handling clean single-service articles. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed batter prepared with raw egg stored over RTE potato and pasta prepared with raw egg over potato. CDI, foods relocated for proper storage. 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 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 lamb and stock with prep date of 9/25 defrosting per PIC but no defrost date . Observed piri not date marked . CDI, foods voluntarily discarded. Observed octopus cooked on Saturday and not date marked. CDI, octopus voluntarily discarded. Observed some items frozen missing prep and freeze date and did not contain defrost date. For foods that are prepared, frozen and thawed ensure that up to 3 dates to include prep date, free date and thaw date are captured. 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 .

3-501.13 (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 octopus thawing under running water at 81 degrees F. CDI, octopus relocated to thaw under refrigeration.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed soiled boxes stored on prep sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket testing 100ppm

4-501.11 Maintain equipment in good repair. Observed 4 lights out under hood. Repeat.

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 clean racks above 3 compartment sink. Observed wall in need of cleaning near front handwashing sink.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood in need of cleaning.

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 containers of duck confeit with prep date of 4/13. CDI, foods 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee with watch and another wearing bracelet . 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment and singles-service articles stored in container collecting debris. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean linen stored in soiled location.

4-502.14 Except as permitted under G.S. 130A-248(c3), mollusk and crustacea shells shall not be used more than once as serving containers. G.S. 130A-248(c3) states a food establishment may reuse an oyster shell to serve shucked oysters that are cooked, regardless if the shucked oysters are reused in the same shells from which they originated. Establishments must do the following, 1) Posts on the premises a conspicuous sign, clearly legible, and easily readable by the public, advising that the establishment reuses oyster shells to serve cooked oysters. (2) Protects each reused oyster shell from contamination by, at a minimum, doing all of the following on the same day the oyster is removed from the shell: a. Boils the shell for a minimum of ten minutes. b. Thoroughly dries the shell. c. Stores the shell in a covered container that is refrigerated until it is reused. (3) Reuses the shell within 48 hours after the oyster is removed from the shell. - Observed facility re-using oyster shells intended for craft use and washing and re-using repedely to serve cooked oysters. CDI, oyster shells voluntarily discarded and requirements from State for re-use of oyster shells communicated to PIC.

4-501.11 Maintain equipment in good repair. Observed 4 lights not functioning under hood system.

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 general cleaning needed in gaskets of low reach in cooler and blast chiller.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed a few shellfish tags without date of last date sold recorded. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed container of cooked French fries stored on container of raw pork. CDI, foods relocated for proper storage. 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 cheese and garlic and oil overstocked in prep refrigerator over 41 degrees F. CDI, items 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 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 several items such as lamp soup and other RTE TCS items not date marked and some items such as soup prepared then frozen and removed from freezer not date marked. Observed pasta with prep date of 10/15. CDI, items removed today dated with items over 24 hours voluntarily discarded . Ensure effective system in place such as prep date ,freeze date and thaw date for items prepared then frozen and thawed. CDI by instruction. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no quat test kit available for quat sanitizer. Vr required.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed in back of kitchen near stand up units and door. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicer not currently in use according to PIC. Remove if no longer necessary to establishment .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 heavy cream in prep unit, remi in lowboy, and artichoke hearts in RIC not baring labels indicating their date of preparation or opening during inspection. Observed container of risotto in prep unit with a prep date of 3/7/25. CDI - PIC was able to verify when all items had been opened or prepared. Risotto voluntarily discarded. Repeat. 1.5 pts. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles on main cook line and cambro containers in back storage area not baring labels indicating its contents. Ensure all containers are properly labeled. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of potatoes in prep being stored directly on the floor during inspection. CDI - Employee moved potatoes to appropriate location. 1 pt.

4-101.11(B) Materials that are used int he construction of utensils and food contact surfaces shall be durable, corrosion resistant, and nonabsorbent. Observed steak and seafood dish being served on unsealed wooden platters with no barrier in between the food and the platter. Ensure all food contact surfaces are nonabsorbent. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed risotto, cooked lobster, cut tomatoes, cooked sweet potatoes, and various other TCS foods throughout facility not maintaining 41F or below during inspection. Left side of prep unit was maintaining a temperature of 45F during inspection. Repair needed. Facility will keep all items on ice and will not store food overnight in it until unit can be fixed. PIC discarded all out of temperature foods. 72 hour VR 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 .

3-501.18 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 cooked lobster and seafood chowder in prep unit not baring label indicating its date of preparation. Observed small container of cooked potatoes in lowboy not baring label indicating date of preparation. CDI - PIC was able to verify preparation date of seafood chowder and labeled. Potatoes and lobster were 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 .

3-501.15 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 rice balls being cooled in under grill drawers during inspection. PIC stated they began the cooling process around 4:00pm. CDI - PIC moved rice balls to freezer to cool rapidly. EHS reminded PIC that all cooling must take place either in the blast chiller or RIF for the best chances of achieving compliant cooling. Repeat. 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 .