ROSEMONT MARKET & WINE BAR

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed salad mixing bowl stored within romaine, with the bottom of the bowl directly touching exposed romaine. Ensure food is protected from contamination by storing bowl in separate area or covering the romaine. -CDI- Food employee removed bowl from romaine.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored directly on prep top/cutting board surface. Ensure in-use wiping cloth is stored within sanitizer bucket. -CDI- Food employee placed wiping cloth in soiled linen bin and placed new wiping cloth in the properly concentrated sanitizer solution.

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 orzo, swiss chard, and an opened container of microgreens without a date mark. -CDI- PIC verified original prep/open date of all items and properly added date marks (orzo 5/19, swiss chard 5/19, microgreens 5/19). 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(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 rice held on 4-hour TPHC missing time stamps, labeling the start/discard time. -CDI- PIC verified when rice was removed from temperature control and properly added a 4-hour time stamp.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in less than the required concentration of Sink and Surface sanitizer (less than 272 ppm DDBSA). -CDI- PIC drained the bucket and refilled it to a concentration of approximately 500ppm DDBSA.

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 no shellstock tag for opened bag of mussels stored in WIC. -CDI- PIC voluntarily discarded the mussels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw chicken and raw beef in reach-in freezer stored above ready-to-eat foods (tortellini). Observed raw hamachi stored above ready-to-eat crab dip in the reach-in cooler. -CDI- PIC corrected storage order. 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 diced prosciutto in prep unit without date mark. -CDI- PIC verified prep date and properly added date mark. -Observed duck confit in WIC held past its 7-day timeframe (prep date of 10/1). -CDI- PIC voluntarily discarded the duck confit. -Observed chicken salad stored in prep unit with a prep date of today, 10/9, while PIC stated chicken used in chicken salad was originally cooked on 10/4. -CDI- PIC changed date mark to reflect correct start date (10/4). EHS discussed how foods must display the date of the earliest/oldest ingredient used in it, to ensure no food ingredient extends past its 7-day timeframe. -Observed sliced turkey with a prep date of yesterday, 10/8, when correct prep date of turkey is today, 10/9. -CDI- PIC corrected date mark. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed heavily dented can stored alongside cans intended for customer use. -CDI- PIC moved dented can to office and labeled it ‘not for use’.

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 buildup of debris and food residue on inside of reach-in freezers. Increase frequency of cleaning. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed few dishes with food debris or residue on food contact portion, stored as clean. CDI PIC facilitated re cleaning items. 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 .

3-603.11 (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 Observed Tuna Poke Bowl, brunch burger with sunny-side egg with no asterisk indicating these items can be served raw or undercooked. VR required

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in prep area and dining.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers cleaned that were stacked wet. Items need to be fully air dried before being stacked.

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 insides of RIF with debris and residue on inside. Clean with more frequency.

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 pooling water near mop bucket and mop sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meat stacked too high in prep top holding above 41F. Observed house made condiment oil (cooked garlic and oil, charred shallot and oil) sitting out at room temperatures. CDI Sliced deli meat was placed in two separate containers and placed in WIC to cool quickly. Oils were voluntarily discarded. Oils with raw or cooked garlic, or any cooked product, must be held on temperature (41F and below, or 135F and above) and held for no more than 7 days. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cream opened yesterday and quinoa made Sunday with no date mark. CDI Cream was date marked and Quinoa 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 items throughout facility held in use past 7 days and one item that then had the date changed on it. (Garlic oil 2/2, charred scallion oil 1/13, quinoa 2/1, duck 2/4, roasted red peppers 2/5, salsa 2/5 which was then changed to 2/8). All items voluntarily discarded. VR 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed flat top grill being used without hood system. Previous inspection stated it was for toasting bread. Observed unit partially under shelving that was hot to touch, beginning to warp, and had heavy grease on the underside of the flat top where some oil emitting substance is being used on flat top to produce oil laden barriers. Flat top should be used under approved hood system. Repeat. No point escalation 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two hand sinks with peeling or missing sealant. Reseal. Either affix to wall so no more than 1 mill of space between wall and sink or ensure sealant is in good repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored over cabbage. CDI Order switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white plastic in ice machine. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slice cheese in two containers stacked too high and maintaining a temp above 41F. CDI Items placed in cooler 2 hours prior, placed in cold drawer. Observed cooked beets, feta holding above 41F. Beets were voluntarily discarded. Feta placed in cold drawer. Observe unsalted butter salted in house sitting out whipped on dry storage shelf for in use. Voluntarily discarded. 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 .

3-501.18 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 hummus (9/26, beets 10/8, and cooked sweet potato 10/8) expired being held in service. CDI PIC voluntarily discarded. Overall improvement on date marking and expired items. Repeat no escalation in points. 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 incomplete advisory and disclosure. Must include disclosure “ *( These items may be served undercooked or raw.) Then following that sentence “Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness”. VR required.

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 two bottles of working liquid with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in prep area and dining.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed flat top grill being used without hood system. Previous inspection stated it was for toasting bread. Observed unit partially under shelving that was hot to touch, beginning to warp, and had heavy grease on the underside of the flat top where some oil emitting substance is being used on flat top to produce oil laden barriers. Flat top should be used under approved hood system. 4-501.11 Maintain equipment in good repair. Observed two hand sinks with peeling and partially missing sealant. Re seal

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 around hinge of ice machine and metal coated shelving with dust build up.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spoon in the hand sink up front. CDI Spoon removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold drawer with raw salmon, pork, beef all holding above 41F for an unknown period of time at least 4 hours past. Cold drawer was tripped during deep clean per PIC. CDI All items above 41F were 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 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 several items held past expiration date (roasted red pepper, cabbage dish, blanched carrots, hot pickled onions). Items voluntarily discarded. Observed crab dip portioned and made two days prior with no date mark and opened Curocolo cheese with no date mark. PIC labeled tray of portioned dips and cheese. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food with no beard guard.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observe food employee drop tongs, pick them up and place them in dirty utensil area and begin to return to food handling with out hand wash and glove change. CDI Food employee was redirected to remove gloves and wash hands before donning new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed potatoes stored under raw chicken. CDI PIC switched order. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of oranges on floor in WIC near front.

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 debris and residue on bottom shelf of reach in tall freezer. More frequent cleaning is required. Repeat

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 splash and residue on walls under and around hand sink by fryers.