SIP HAPPENS BAR AND GRILL

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box stored on top of hand sink basin downstairs. CDI: Box was removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink down stairs. 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 sinks located upstairs and down stairs. CDI: Paper towels were placed at hand sinks.

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 items in facility without dates. PIC stated they have ordered date stickers. VERIFICATION 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 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 raw oysters on menu. Menu does not have a consumer advisory. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: PIC labeled item 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medication being stored above sauces inside prep unit. CDI: Medication was relocated.

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 cheese sauce and crab cakes cooling at a rate of 0F/min. Cheese sauce was sitting out at room temp. Crab cakes were cooling in prep top. CDI: Items 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 .

3-302.12 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 without labels. Label items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies throughout facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen propped open. Observed main front door and accordion style doors beside bar kept open. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips for dish machine. VERIFICATION REQUIRED.

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 cracked floor tiles at cook line.

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 out of compliance during the inspection: Improper hand washing practices, inconsistent date marking procedures, improper holding temperatures, improper food storage order, malfunctioning sanitary sewage system and toxic chemical storage. Several of the above mentioned were repeat risk factors from previous inspection(s). CDI - Employees present were educated on critical items; please see item numbers below for more details and corrective actions. -1- 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during today’s inspection. CFPM arrived at end of inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee enter kitchen, attempt to repair kitchen hand sink drainage by submerging hand inside the waste water using a screw driver (trying to clear out debris). Employee then transitioned in to food prep without hand washing. EHS observed another employee who also engaged with assessing the hand sink. The second employee’s hands made contact with waste water and debris as he was forced to drain the sink by detaching and cleaning the P-trap. Employee re-assembled plumbing and immediately transitioned into cleaning the food prep table. CDI - Employees were coached on when to wash and washed hands at bar hand sink. 2-301.15 Only wash hands in handwashing sink. - Pf. Discussion with employees present revealed that they utilize the prep sink adjacent to the hand sink to wash hands. CDI - Employees educated on where to wash hands. -2-

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 over cooked biryani masala in prep reach-in unit and raw chicken stored over cooked chicken in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods inside large prep top and held out in ambient temperatures temping above 41 F. Refer to temperature observation chart. From discussion with employee food were placed into cold holding 1.5-2 hours prior to EHS arrival. CDI - All foods transferred to the walk-in cooler/reach-in freezer for rapid cooling towards < 41 F. -3- ***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: 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.

REPEAT: 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 paneer prepared on 12/28/25 with incorrect date label of 12/21/25. Observed cooked chicken tikka and cooked noodles without date label which had been made on 12/30/25 & 12/31/25, respectively. CDI - EHS allowed employee to correct and add labels. -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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed air freshener spray stored above food service equipment on shelving at server galley, 2 pack heavy duty degreaser stored above single service spoons and containers on shelving in basement, liquid lighter stored on packaged containers of salt, soap and hand sanitizer gel stored on shelf above prep table in basement. CDI - All toxic chemicals were removed to prevent contamination. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open with a stanchion. Keep closed or install curtain, mesh screen door or fly fans. -0-

REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers preparing foods without a hair restraint. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employee use soiled wiping cloth to remove debris from prep table with no means to sanitize food contact surfaces. -0.5-

REPEAT: 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 small containers used as scooper submerged inside raita sauces in prep top and upright reach-in unit. -0.5-

4-903.11(A)(C) Store single-use and single-service articles 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 several boxes of single service to-go containers, cups and deli soup cups stored on the floor in the basement. -0-

REPEAT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large prep unit with a heavily scored, deep cuts and stained cutting board. Resurface or replace the cutting board. -1-

5-205.15 Maintain a plumbing system in good repair. Water leak observed at both upstairs prep sink and 3-compartment sink fixture. Repair.

5-402.13 Maintain sanitary sewage system according to Law. - P. Observed waste water from hand sink in upstairs kitchen unable to drain. Employees present attempted to repair drainage but were unsuccessful. PIC notified by employee and arrived towards end of inspection. PIC advised that emergency request for repairs will be made. Additional hand washing sink is available at bar station outside of kitchen and hand washing sink available in basement. Facility shall only operate in small kitchen upstairs using foods in ready to eat form. 1- ***Verification visit is required by no later than 1/5/25.

REPEAT VIOLATION: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed two hand washing sinks without hand towels. CDI - PIC replenished stations with disposable towels. -2-

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 recently reheated palak chicken temping at 150 F. CDI - Food was placed back to stove top and reheated > 165 F. -1.5-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods inside large prep top and two door upright reach-in cold holding above 41 F. Refer to temperature observation chart. From discussion with PIC, foods in the large prep unit were from last night and foods in the upright reach-in were placed into cold holding since 10:45 AM. Both units verified in good repair as other foods were temped at < 41 F. CDI - All foods since previous day voluntarily were discarded, remaining transferred to the walk-in cooler/reach-in freezer for rapid cooling towards < 41 F. -3- 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 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 onion sauce prepared on 8/22/25 with incorrect date label of 8/19-8/25. CDI - Reminded that today is last date of use and llowed food handler to properly date label food. -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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable spray bottle containing degreaser, per discussion with food handler. CDI - Spray bottle labeled. -0-

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed two packages of raw chicken left thawing unattended at the prep sink drain board. CDI - Food handler instructed to put products under cold running water at the prep sink. -0-

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 several unlabeled squeeze bottles and shakers throughout the kitchen prep areas. -0-

3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed open bowl containing mukhwas (mint refreshers) stored at cashiers stand next to touchless payment system. CDI - PIC removed mint refreshers. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers preparing foods without a hair restraint. -0.5-

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 a small container used as scooper submerged inside raita sauce in small prep top. -0-

4-501.11 Maintain equipment in good repair. Observed left door of upright reach-in unit in disrepair. Repair. REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large prep unit with heavily scored and stained cutting boards. Points scaled to half demerits for improvement. -0.5-

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 ice building up on beverage cooler vents and accumulation of food debris in large prep top. Increase cleaning and maintain clean. -0-

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 several floor tiles at front prep station in disrepair and missing. -0.5-

REPEAT VIOLATION: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed two hand washing sinks without hand towels. CDI - PIC replenished stations with disposable towels. -2-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom pan of panini masala nested directly on top of cooked goat in prep top. CDI - Cooked goat voluntarily discarded by PIC. 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 over mixed vegetables in prep reach-in unit and partially cooked chicken stored over tomato sauce in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination at prep reach-in, partially cooked chicken voluntarily discarded (refer to #18). -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 visible food debris on blade of can opener and a knive which were both stored as clean. CDI - Utensils brought to dish machine to be washed, rinsed and sanitized. -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, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. - Pf. Observed facility with container of recently partially cooked chicken temped at 140 F. From initial discussion with PIC, chicken is partially cooked and left sitting in ambient temperature to cool down for several minutes before being fully cooked for immediate service. Moments later, EHS observed same container of partially cooked chicken taken by a food handler and stored on top of container of tomato sauce in the walk-in cooler to cool down to < 41 F (refer to #15). Additional discussion with PIC who thoroughly explained the process and confirmed they are partially cooking chicken without approval. Process of approval for non-continuous authorization discussed with PIC; PIC decided not to proceed with approval. CDI - Facility will discontinue partially cooking chicken. Today’s batch was voluntarily discarded. -1.5- Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed several TCS applicable foods inside large prep top recorded > 41 F since 8:00 am, from discussion with PIC (refer to temperature observation chart). Other TCS foods in this unit registered at < 41 F. Also observed a container of raw tandoori chicken left unattended in ambient temperature at cook line (temped at 83 F) for > 30 minutes. PIC advised that this product had been placed out to cook prior to EHS arrival. CDI - All items with exception to raw tandoori chicken were voluntarily discarded. Raw tandoori chicken cooked to > 165 F. PIC discussed interest in placing items on prep top on TPHC. EHS and PIC reviewed SOP and expectations with holding product on TPHC. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. CDI - Observed 3 sauces held on TPHC with out start/end times written down. CDI - EHS discussed and reviewed written procedures on site for buffet line with staff. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of recently washed blender. CDI - Blender inverted to allow to dry. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic grinder stored in the facility. Per discussion with PIC, the equipment is used to grind spices to fine powder. Remove equipment as it is not intended for commercial use. REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small and large prep units with heavily scored and stained cutting boards. Resurface or replace this equipment. -1-

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 missing floor tile behind front counter/cashier station. -0-

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 personal employee food stored on top of container of yogurt in front upright reach-in unit. -0-