STK STEAKHOUSE

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in middle of cook line. CDI: Soap was placed at sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in middle of cook line. CDI: Paper towels were placed at sink.

REPEAT 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 various oyster tags without last sale dates recorded. Observed tags that had last sale date recorded not in chronological order. VERIFICATION REQUIRED.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over bread inside walk in cooler. Observed raw shell eggs being stored above sauces in prep unit at cook line. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(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 thick soft bacon at 77F after more than 2 hours of cooling. Observed roasted asparagus cooling at a rate of 0.16F/min during 2 hour window. CDI: bacon was voluntarily discarded, asparagus was placed in walk in cooler to cool. 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 onions, peppers and quesadillas above 41F, ambient air of unit was 36F. CDI: Items were voluntarily discarded. All other cold holding was correct 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 (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 bearnaise sauce being held on TPHC without written procedures. CDI: Procedures were filled out during inspection TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed bearnaise sauce being held on TPHC with a discard time of 3:07pm at 3:40pm. CDI: Item was voluntarily discarded.

REPEAT 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure on “pumpkin” menu, wagyu steaks are offered undercooked. VERIFICATION REQUIRED.

REPEAT 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 thick soft bacon cooling in prep top unit, item was 77F after more than 2 hours of cooling. Observed roasted asparagus cooling at a rate of 0.16F/min during 2 hr window inside prep unit at cook line. CDI: bacon was voluntarily discarded, asparagus was placed in walk in cooler. EHS and PIC discussed cooling methods. 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 .

REPEAT 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 low grout lines at cook line.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands then turn off faucet with bare hands and proceed to handle containers. CDI: Food employee rewashed hands and used a paper towel to turn off faucet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee dump ice in hand sink. CDI: Sink was cleaned.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed poblanos with fuzzy build up. CDI: Items were voluntarily discarded.

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 shell stock tags not in chronological order. CDI: Tags were placed in chronological order during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over cooked lobster and raw fish being stored over cooked mussels. CDI: Storage order was rearranged. 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 plastic and metal pans with food and sticker debris on them while being stored as clean. CDI: Items were placed to be rewashed. 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)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure on “spring feature” menu. CDI: PIC agreed to no longer use “Spring Feature” menu

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 cut tomatoes cooling at a rate of 0.02F/min inside prep unit. CDI: Cut tomatoes were moved to walk in cooler to cool. 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 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 demi glaze thawing submerged in hot water. CDI: PIC drained hot water and started adding cold water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on 0ppm quat.

REPEAT 4-501.11 Maintain equipment in good repair. Observed mixing faucet at 3 comp sink dispensing sanitizer at 100ppm quat. PIC contacted Ecolab tech during inspection. Facility will be hand mixing sanitizer until dispenser is repaired. Points not escalated as previous violation was corrected.

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 food debris build up in bottom of hot box. Clean as needed.

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 low grout lines near cook line. 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 flooring near cook line in need of cleaning. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed dry storage bins obstructing access to hand sink in back kitchen. CDI - PIC removed bins. -0-

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. - Pf. Observed a batch of oysters separated into a smaller portion and placed in the walk-in cooler without a shellstock tag. CDI - Educated the PIC on keeping shellstock tags with the product until all product is sold. Second tag placed in the container. 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 multiple filed oyster tags from months of September and October which were already used however, dates of last use not recorded on tags. PIC unable to trace back recorded date of last use on tags. Verification visit will be made to follow up on tags record keeping. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. EHS sanitizer solution at 3 comp sink registering at 0 ppm quat. No active w/r/s at this time. Upon further investigation, EHS discovered the dispenser is unable capable to pull chemical through the dispenser. CDI - Demonstrated employee on how to manually make sanitizer utilizing chlorine solution and test strips to verify adequate concentrations. PIC has contacted Ecolab for repairs to sanitizer dispenser. -0- 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.

REPEAT: 3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed food handler place TCS foods into hot holding at temperatures between 71-86 F. See temperature chart. One of these items (cheese sauce) discovered in larger container inefficiently reheating after 1.5 hours (86 F). CDI - Large batch of cheese sauce broken down in to smaller containers and all foods were transferred directly on to stove top at highest heat setting and reheated > 165 F. -3-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed a tray of unsalted butter left out in ambient temperature at 55 F, multiple TCS applicable foods cold holding > 41 F and pantry prep unit unable to maintain products < 41 F. Refer to temperature observation chart. EHS discovered an ice bath in the pantry prep top. Discussion with the PIC revealed that the ice bath was placed to try to maintain foods < 41 F. Facility currently uses BOHA! tracking app to monitor refrigeration temperatures. PIC was unable to verify when the pantry unit began to malfunction using Boha! app as the application could not retrieve data for this unit. From discussion with PIC, foods had been pulled from the walk-in cooler and placed in units at 11:00 am. CDI - All foods were transferred to the walk-in cooler to cool down and emergency work order submitted for repairs to pantry prep unit. Facility instructed to discontinue use of this unit. EHS will follow up within 3 days to verify repairs. ***Facility placed on 30 day risk control plan for cold holding due to multiple consecutive repeat violations*** 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 24 hrs. - Pf. Observed milk opened yesterday without a date label. CDI - PIC added date label to milk. 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 pasta. tater tots and baked potatoes made on 11/29/25 without date labels. CDI - Allowed PIC to properly date label 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.

3-501.13 (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 seabass thawing in its packaging inside of prep reach-in unit. CDI - Food employee instructed to remove from packages. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed pantry prep unit unable to maintain TCS foods at < 41 F. Restore cold holding to < 41 F. No escalation due to improvement noted on violation. -0.5- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two heavily scored and stained large cutting boards at two sandwich prep units. Resurface or replace.

REPEAT: 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 broken floor tiles throughout kitchen. Repair. -1- 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 heavy ice accumulation in the walk-in freezer on door curtains, through out floors, walls and ceilings and behind the condenser system. Clean and maintain clean. -1-

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed multiple TCS applicable foods in small containers placed inside a larger metal food container holding a stagnant shallow water bath. Larger container found sitting on top of a wire basket and wire basket set on the flat top grill. According to PIC, these were reheating and the process began at beginning of inspection. Products were observed to be inefficiently reheating due to indirect contact with flat top surface as temperatures rose between 0-10 degrees F after 45 minute interval. CDI - More water added to bath of larger container which was then transferred directly onto the stove top at highest heat setting to allow reheating towards > 165 F. -1.5-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed a total of three prep units with ambient temperatures > 41 F and holding TCS foods above 41 F. See temperature chart. Unable to verify when the units began to malfunction using Boha!. PIC revealed that the foods had been pulled from walk-in cooler and placed in unit prior to and during today’s inspection. CDI - All foods transferred to the walk-in cooler to cool down and emergency work order submitted for repairs. Facility instructed to discontinue use of the non-functional units. -3- EHS will follow up within 3 days to verify repairs to prep units. ***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.*** 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers wet stacked since previous day. Allow to air dry prior to stacking. CDI - Utensils transferred to dish machine and w/r/s. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed three prep units unable to maintain TCS foods at < 41 F. Doors to 1 of these units does not sit flush. Restore cold holding < 41 F and repair doors. -0.5-

REPEAT VIOLATION: 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 broken floor tiles throughout kitchen. Repair. -0.5-

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 last batch of oysters tags in flip top portion of prep cooler but oysters were already all used and date of last use not recorded on tag. CDI- PIC recorded date of last use on tag and filed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef patties stored over whole beef steaks in stand up 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler unit in front of grill with an ambient temperature of 47F and holding TCS foods above 41F, see temperature chart. PIC stated that foods had been pulled from WIC and placed in unit around 11am. TCS foods in flip top portion of unit cooled to 41F and below and all items in lowboy placed on 4 hours emergency TPHC. Observed cut lettuce and sliced tomato in another flip top above 41F as well, items placed on emergency 4 hours TPHC as well. EHS will follow up within 3 days to verify repairs to prep unit. 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 mushroom cream sauce with no date. CDI- PIC 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 wagyu butter, lobster butter, cooked onion/jalapeño mix, and short rib croquettes with date labels that were from 5/12. CDI- PIC voluntarily discarded foods. REPEAT -improvement noted, points stay at half- 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 all items in sandwich cooler, cooked spinach, cooked pasta, shredded mozzarella cheese, raw thick bacon, and parmesan cheese on 4 hour TPHC with no written TPHC procedures available. CDI- PIC drafted procedures. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 all items held on time in kitchen with no labels with end time, only start time but start time is the time that the labeled was printed, not the time it was pulled from cold holding. CDI- PIC labeled all items with start and end times. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed commercial RTE lobster thawing in sealed containers under 74F running water in prep sink. RTE lobster was 63F. CDI- PIC moved lobster to WIF to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed sandwich cooler with ambient temperature of 60F, select TCS foods held on 4 hours TPHC in unit. PIC plans to replace cooler. Repair or replace.

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 sticker residue on the outside of multiple multi use utensils on clean rack. Clean.

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 broken floor tiles throughout kitchen. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed a plastic food container in the back handsink. CDI - Utensil was removed. -0-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. - Pf. Observed two dented cans of tomato sauce stored on shelving with other intact canned goods. CDI - Damaged products removed by PIC. -0-

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw marinated chicken stored over ready to eat dressings in the prep reach-in unit. CDI - PIC rearranged the storage order to prevent cross-contamination. No escalation of points due to improvement noted. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F in prep units. Refer to temperature observation chart. Products were prepped and placed into their respective units at 11:00 AM, per food handler present. CDI - All products transferred to the walk-in cooler/freezer. -1.5- 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.

REPEAT VIOLATION: 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 date labels on various TCS applicable foods extending past 7 requirement, some dates extending between 8-11 days. PIC explained that the labeling system generates these dates automatically. PIC advised that he would have the system corrected to reflect 7 day hold. CDI - Allowed date marking labels to be manually corrected by PIC. -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 no written procedures for blue cheese butter on TPHC. CDI - REHS provided form and filled out for facility to have available for future inspections. 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 written time stamps for blue cheese butter held on TPHC since 10:30 AM. CDI - PIC placed start and discard time label on product container. -0-

REPEAT VIOLATION: 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following priority and priority foundation items during the inspection: Lack of employee health knowledge policy and procedures, improper hand washing procedures, food contact surfaces, shellstock tags not in chronological order, date marking and disposition, food storage order, cooling methods, hold holding, cold holding etc. -1- Verification visit required to ensure compliance in 10 days. 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.

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. PICs present unaware of employee health policy and could not produce a written copy. CDI - REHS and staff discussed policy and copy of written employee health agreement provided onsite. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved employee touch face and transition into handling clean utensils at the dish pit. Same employee instructed to hand wash, washed their hands less than 10 seconds. CDI - Employee re-directed to properly wash hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions available at cook line hand sink. CDI - PIC provided disposable towels. -0-

REPEAT VIOLATION: 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 shellstock tags not in chronological order. Verification visit required to ensure compliance in 10 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers of raw shelled eggs, salmon and tuna stored over ready to eat dressings, raw salmon and raw scallops stored over pre-cooked lobster and crab cakes all in the prep reach-in unit. CDI - PIC rearranged the storage order to prevent cross-contamination. -1.5- 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 multiple food containers with stickers and adhesive residues present stored as clean at utensil shelving unit. CDI - Employee instructed to removed all utensils to be w/r/s/. -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: 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.

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed french fries, lobster bisque and chicken hot holding < 135 F. CDI - Items were reheated > 165 F for compliance. -1.5- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed blanched asparagus and potatoes cold held > 41 F due to being stacked above the fill line in their respective prep top units. CDI - Items transferred to the walk-in cooler/freezer. No points deducted due to improvement from previous inspection. -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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. REPEAT VIOLATION: 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 the following TCS foods with out date labels: Hashbrowns, mushrooms and creamy spinach. Observed the following TCS foods held past their 7 day requirement: Garlic & oil, roasted garlic and confeit garlic (1/9-1/16), with an additional day being added according to their date labels. CDI - EHS discussed with PIC regarding date marking and procedures. Items with out their labels were confirmed to have been prepared/first used yesterday and allowed to date mark. Expired foods 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.

3-501.15 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 just prepped hashbrowns and blanched spinach cooling covered. CDI - PIC vented the lid and transferred containers to the walk-in freezer for rapid cooling. -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.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in one bucket was at under 100 ppm of quat. CDI - PIC remade all sanitizing buckets during the inspection. -1-

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocado with sticker present. CDI - Product voluntarily discarded by PIC. -0-

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers wet stacked. Allow to air dry prior to stacking. Recommend provide additional drying space. -1-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at one prep reach-in. Repair. No points deducted due to different area observed and improvement from previous inspection. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at prep sink and mop sink fixtures. Repair. -0-

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 floor tiles at mop sink in disrepair. Repair. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority and priority foundation items during the inspection: shellstock tags not in chronological order and without a date of the last shellstock sold, Hold holding and cold holding. 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.

3-203.12 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 shellstock tags not in chronological order and the date on the tag when the last shellstock from the container was sold was not documented on the tag. Verification visit required to ensure compliance in 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Bearnaise sauce and draw butter (unsalted) on TPHC however no written procedures, temped at 109F. Both TCS foods were placed out at 1:11PM, PIC stated they have 6 hours to use, however their recipes does not state this. Explained to PIC they have until 5:11PM to use. CDI - placed another time stamp on the product. 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 4 out of the 5 prep top coolers are not cold holding properly, TCS foods in the 4 units were all above 41F (see temperature chart), ambient air temperatures were above 50F. Two units had frozen condensers and other two had water building up in the condenser trays.PIC stated they placed a work order for the units 9 days ago however no repairs have been made. PIC has decided to offer a LIMITED MENU (see attached picture) until units are repaired and maintaining 41F and below. Verification visit required in 3 days to ensure prep coolers are maintaining 41F and below. All TCS foods in the 4 units were voluntarily discarded. The only unit maintaining cold holding is the meat prep top cooler. Until units are repaired the Limited Menu will be offered to customers. 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 Garlic Parm Sauce dated for 9/22, exceeding 7 days. CDI - PIC 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 .

3-501.19 (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 Bearnaise sauce and draw butter (unsalted) on TPHC however no written procedures, temped at 109F. Both TCS foods were placed out at 1:11PM, PIC stated they have 6 hours to use, however their recipe does not state this. Explained to PIC they have until 5:11PM to use. CDI - placed another time stamp on the product. EHS provide TPHC procedures for these two TCS foods. 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 dry ingredient bin not properly labeled. CDI - PIC labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in one bucket was at under 100 ppm of quat. CDI - PIC remade all sanitizing buckets during the inspection. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked. Allow to air dry prior to stacking. Recommend provide additional drying space.

4-501.11 Maintain equipment in good repair. Observed ice build up in 2 prep top coolers, and excessive water pooling in condenser tray in 2 other prep top coolers. They have the work order for repair. However with 75% of the prep top coolers not functions, the PIC has agreed to offer a limited menu until units are repaired. Compliance visit required to ensure compliance.

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 stickers on clean metal pans on the drying rack. Remove all stickers and residue from pans. Clean and maintain.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light shield missing under the hood system. Replace.