DTR PLAZA MIDWOOD

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by door going into dining room. -CDI- PIC provided paper towels.

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 all shellstock (oyster) tags missing the date of the last-sold shellstock. EHS discussed proper procedures with PIC (writing the date that the last-sold shellstock from a batch was used, then storing in chronological order for 90 days). -CDI- To ensure all tags are kept for a minimum of 90 days, PIC wrote today’s date (10/28/2026) on all shellstock tags, to be kept onsite for 90 days from today.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw wagyu beef stored above ready-to-eat pickles in the WIC. -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 blanched asparagus, roasted red peppers, and caramelized onions without date marks. -CDI- PIC verified when all items were prepped and properly added date marks (10/25). -Observed roasted brussel sprouts (10/20), sliced cherry tomatoes (10/18), and cooked ribs (10/20) held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items listed. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. -Observed avocados in prep top cooler with stickers still intact. -Remove stickers during the wash process.

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 gnocchi (6/9) held past its 7-day timeframe. -CDI- PIC voluntarily discarded the gnocchi. -Observed vegetable stock with two date marks on the container (6/3 and 6/16). -CDI- PIC voluntarily discarded the stock. -Observed pomodoro sauce with an illegible date mark, that appeared to state 6/10. -CDI- PIC voluntarily discarded the sauce. -Observed hard boiled eggs without a date mark. -CDI- PIC verified eggs were cooked yesterday and properly added a date mark. -Observed multiple foods in WIC with improper date marks (ex.- bread dough with label of 11/18). -CDI- PIC confirmed all improperly labeled date marks were prepared within the past 7 days and will correct date marks/train employees on proper date marking procedures. 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 hard boiled eggs cooling in flip top portion of prep cooler. -CDI- PIC immediately moved eggs to WIC on ice to rapidly 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed coconut cream and au poivre holding below 135F in the hot holding steam well. -CDI- PIC properly reheated both items. 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 .