24K BISTRO

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site during beginning of inspection. CDI: PIC arrived later in inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at one handsink. CDI: Employee placed paper towels at hand sink.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed phone stored on cutting board and then employee proceeding to remove phone then washing and rinsing cutting board at 3-compartment sink without a sanitize step. CDI: Employee W/R/S cutting board. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC ambient temperature measuring 45F. EHS observed TCS foods in WIC measuring between 44F-50F. CDI: PIC voluntarily discarded dairy products, cooked chicken wings, chicken breast, collard greens, rice, eggrolls, raw fish filet, turkey drum from WIC. Raw chicken that was just delivered an hour prior and measuring 39F was moved to RIF. Dairy products delivered an hour prior were moved to RIF. Verification visit required within 3 days to ensure compliance is met with cold holding. PIC has been in contact with technician and will keep EHS informed. 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 no date marking on pasta or eggrolls in RIC. Employee stated that they were prepped the day prior. CDI: Employee dated items to reflect prep date. 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 raw shrimp and raw lamb thawing in prep sink without running water. CDI: Employee moved items to RIC to thaw.

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 multiple spatulas and utensils stored in crevice between handsink and prep table. CDI: Utensils moved to 3 compartment sink for 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 multiple small holes in walls in various places around kitchen and dry storage areas. Repair holes in walls or replace FRP. Observed a few missing tiles in facility. Repair. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board on prep table. CDI: Employee removed phone.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed handwashing sink by prep unit with rice in drain. CDI - PIC cleaned out drain and sanitized sink.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door of establishment open with no pest barrier in place. Observed flying insects in back area by open door. PIC shut door and will keep door closed until proper pest exclusion device is installed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water at 117F. PIC moved items to sink for w/r/s, heated water in new container on grill top and placed new utensils in hot water.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed left side of prep top lid loose. PIC to repair or replace lid.

-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 bottom interior surfaces of reach-in freezer, prep low boy and cooler gaskets with build-up of food debris. Observed exterior surfaces of equipment throughout facility with build-up of grease and splash residue. PIC to address cleaning frequency.

-REPEAT- 5-205.15 Maintain a plumbing system in good repair. Observed damaged backflow prevention device at can wash faucet. Observed handwash sink in men’s bathroom pulling away from wall. Repair backflow prevention device and men’s bathroom sink.

-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 build-up on walls in prep area and behind 3-comp sink. Observed heavy dust build-up on vent covers. PIC to address cleaning frequency. 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 multiple small holes in walls in various places around kitchen and dry storage areas. Repair holes in walls or replace FRP.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers wet stacked on rack above 3-comp sink.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep unit low boy doors. Observed broken dish machine. Repair gaskets, and repair or replace dish machine. Dish machine requires a like for like replacement. If changing equipment or layout, facility must contact office at 980-314-1620 for review and approval.

-REPEAT- 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility without strips to test DDBSA. EHS kit was used to test DDBSA which was found to be in compliance. VR visit required 2/8/26 to ensure facility has test strips.

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 cooler gaskets and bottom interior surface of reach-in freezer with buildup of food debris. Observed exterior surfaces of fryers, grill and coolers with buildup. PIC to address cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed damaged backflow prevention device at can wash faucet. Repair backflow prevention device.

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 buildup on walls at 3-comp sink. Observed dust buildup on vent covers. PIC to address cleaning frequency.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomiting or diarrheal events. CDI - A written procedure was provided to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored with customer food on shelving in walk in cooler. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at any handwashing sink in kitchen. CDI - Handwashing signs were provided by regulator during inspection. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb chops stored above cooked chicken wings on speed rack in walk in cooler. Observed raw pork stored above cooked chicken wings on shelving in walk in cooler. CDI - PIC corrected storage order. Storage order instructional signage (for both walk in and reach in) were posted in facility. PIC has been advised to review procedures for storage order and to provide employee training. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no date marking of TCS foods in facility. TCS foods were not date marked in flip top unit or walk in cooler. PIC stated that items were prepared two days prior for weekend service. PIC allowed to date mark TCS food product(s). In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). -1.5 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels on spray bottles stored in kitchen and in dining area. PIC identified contents to be cleaner and sanitizer. CDI - Spray bottles were labeled with name of contents. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored with dry goods and food on shelving in kitchen. CDI - Sanitizer was moved to designated chemical storage area. -REPEAT- -2 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functioning thin probe thermometer in establishment. A verification will be conducted by 10/27/2025 to determine if establishment is in compliance. -REPEAT- -1 point-

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 unlabeled squeeze bottles and dry storage containers of ingredients throughout facility without labeling. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed can goods and containers of sauces stored in cabinet that is less than 6 inches above the floor. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water with a temperature of 83F. -0 points-

4-501.11 Maintain equipment in good repair. Observed mechanical dish machine not functioning. Establishment is using three compartment sink to wash, rinse, and sanitize utensils and equipment. 4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed Craftsman brand storage locker in kitchen being used to store canned and dry goods. Storage locker is not sealed to the floor nor elevated. PIC has been advised to replace storage locker with equipment (such as slotted shelving) that is at least 6 inches above the floor. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" waffle maker stored on shelving in kitchen. Remove "household use only" equipment and/or replace with equipment that is ANSI certified. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring DDBSA or chlorine based sanitizers. Establishment uses DDBSA at three compartment sink and chlorine at mechanical dish machine. DDBSA sanitizer was checked using regulator's test kit and found to be in compliance. A verification will be conducted by 10/27/2025 to determine if establishment is in compliance. -0.5 points-

6-303.11 Provide required lighting intensity. Observed no lighting under hood system at cook line. Multiple light bulbs were missing and remaining light bulbs were not functioning. Repair/replace lights and provide at least 50 foot candles of lighting intensity at food prep surface. -0.5 points-