NAPA BISTRO & WINE BAR STONECREST

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC cold holding multiple TCS food items above 41F. Observed WIC 1 with ambient hanging thermometer at 41-42F and EHS thermometer ambient air coming from fans to be at 46F. Also observed various items in prep units along cook line cold holding TCS food items above 41F. See temperature observations. CDI - PIC voluntarily disposed of all affected TCS foods that were not 41F or below and called technician to come in and service WIC during inspection and EHS was on site. EHS verified cooler was delivering air flow below 41F prior to leaving facility. -1.5-

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 various TCS foods items in WIC exceeding 7 day window. These items included: lemon viniagarette (9/23), garlic puree (9/26), gravy w/tomato (9/26), whole boiled eggs (9/24), tres leches cream (9/27), and poached cherries (9/23). CDI - PIC voluntarily discarded all out of date TCS foods. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours.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 TCS food items along cook line with no date marking : cut tomato, sliced deli meat, peach chutney, grilled peaches, baby tomato halves. CDI - PIC discarded foods that could not be verified of prep date and verified items were dated marked accordingly. -1.5-

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 honey butter being held on TPHC without a time label. CDI: Item was voluntarily discarded. REPEAT-3-

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. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed farro cooling at a rate of 0.11F/min inside walk in cooler spread out evenly on sheet pans on cooling rack. Observed orzo cooling at a rate of 0.08F/min in WIC spread out evenly on sheet pans on cooling rack. Upon further investigation the WIC was seen with ambient hanging thermometer 41-42F and EHS thermometer at 46 when held next to fan blowing cold air in WIC. CDI - PIC moved cooling foods into secondary WIC to rapidly cool & called technician to come and servicer cooler while EHS was onsite for the inspection. EHS verified cooler was delivering air flow below 41F prior to leaving facility. REPEAT -1-

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 tuna in WIC 2 thawing with ROP intact. Cut slits or remove ROP fish from packaging per manufacturers instructions observed on packaging. -0-

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed raw pork in grill lowboy with cloth linen being used in direct contact with food to separate meat. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on prep unit cutting boards between uses. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean large plastic containers wet nested under table with baking mixers. Also observed many plastic cups/containers wet nested in a black bus tub in clean storage area for dishes. -0-

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 and fuzzy build up on racks in WIC. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hot water handle on hand sink by cook line/expo leaking. Repair. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. Ensured dumpster doors are closed after use. -0-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter back door, put on gloves and handle clean utensils without washing hands. CDI: Food employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tomato bisque and French onion soup hot holding below 135F. Water in hot well was 99F. CDI: Items were reheated above 165F. 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 facility holding honey butter containing unsalted butter on TPHC without written procedures. CDI: PIC filled out written procedures at end of inspection. 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 honey butter being held on TPHC without a time label. CDI: Item was voluntarily discarded.

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 farro cooling at a rate of 0.01F/min inside walk in cooler in a thick portion. Observed tomatoes cooling at a rate of 0F/min inside prep top. CDI: Farro was placed on a sheet pan and tomatoes were placed in walk in cooler. 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 pork thawing in water at 75F. CDI: Ice was added to water

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top unit with stickers still attached. Ensure items are washed prior to use.

5-205.15 Maintain a plumbing system in good repair. Observed hot water handle on hand sink by cook line/expo leaking. Repair.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

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 2 mussel tags without last sale date recorded and not in chronological order. VERIFICATION REQUIRED.

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

3-501.18 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 spinach with a prep date of 11/24. Observed boiled eggs, diced tomatoes, quiche, boiled egg crumbles and cooked potatoes without dates. CDI: All items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of glass cleaner without a label. CDI: PIC labeled item.

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 octopus cooling at a rate of 0.05F/min sitting on a sheet pan at room temperature. CDI: Item was placed in walk in cooler. 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 small squeeze bottles without labels. Label items.

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 on gaskets inside reach in coolers. Clean as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near clean dish area. CDI: Paper towels were placed at sink

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 duck being stored over whole muscle intact beef, and ground beef above whole muscle intact beef inside walk in cooler. CDI: All 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 multiple skillets, plates, bowls, and metal containers with food and other debris 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Caesar dressing, ranch and champagne vinegar above 41F inside prep top. Items were in double panned. Observed salmon in grill drawers above 41F, all other items were at 41F or below. CDI: dressings were voluntarily discarded, salmon was moved to walk in cooler. Points remain the same due to improvement from last inspection. 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 items being held in pizza prep top on TPHC, food items were not listed on TPHC procedures. CDI: New procedures were filled out at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed cured meats, cheese and raw beef in ROP packaging. Raw beef was labeled with a date of 9/19, cheese and cured meats did not have any labeling. Facility does not have an approved HACCP plan. CDI: Items were voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still attached.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed max/min thermometer malfunctioning during inspection. CDI: PIC opened new max/min thermometer, EHS observed thermometer functioning.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed various dented cans being stored in conjunction with unadulterated foods in dry storage and WIC during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak being stored above RTE foods in grill prep, and crab cakes with no raw ingredients being stored under raw fish in WIC. CDI - PIC moved items to appropriate locations. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked short ribs reheating in sous vide water bath achieve 136F at 2:10pm. PIC stated short ribs had begun reheating process around 12:00pm. CDI - PIC voluntarily discarded. 1.5 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried onion petals holding at 94F in steamwell during inspection. PIC stated they had been placed there around 12:00pm. CDI - PIC voluntarily discarded. EHS advised moving to TPHC and provided TPHC form during inspection. 0 pts. 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 various TCS foods all throughout main prep line holding above 41F during inspection. See temperature chart. Various items had been overstacked or double panned while in prep units. Top portion of grill unit is directly under heat lamp. EHS advised placing individual lids on all hotel pans in top of unit, and supplementing with an ice blanket. If this method cannot support sufficient cold holding, EHS suggested moving unit to TPHC. Ambient in bottom of unit 39F. Ambient in under grill unit 74F. Unit had tripped breaker and was not actively on during inspection. Server prep is not commercial grade, and may not be able to maintain sufficient cold holding temperatures. EHS recommended replacement and discontinuing use until replaced. PIC stated sauces in pizza prep had likely been removed from cold holding for service. EHS advised against this method, and suggested to either keep bottles in cold holding, or move to TPHC. Ambient in pizza unit 49F. Repair necessary. All TCS foods in units for less than two hours moved to WIC in ice baths to cool down. All other out of temperature TCS foods voluntarily discarded. 72 hour VR required. Repeat. 1.5 pts. 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 .

3-501.15 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 raw steak and raw chicken prepped around 11:00am being cooled in under grill unit. Unit was not actively functional during inspection. CDI - PIC voluntarily discarded. Repeat. 1 pt. 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. Pf Observed raw squid being thawed under running water during inspection. Water temperature observed around 72F. Facility had supplemented with ice to keep water temperature down, and EHS observed it at 68F at beginning of inspection. Squid was still thawing under running water over an hour later, and all ice had melted. CDI - Employee removed squid from running water, prepped, and placed in ice bath. 0.5 pts.

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of customer beverages being stored directly on the floor in back up WIC during inspection. Ensure all customer food and beverage is stored at least 6 inches above the ground. Observed short rib reheating in a sous vide water bath in plastic ziplock containers. Ziplock bag had opened, and submerged short ribs in water. CDI - Short ribs voluntarily discarded. 0 pts.

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 single use items being stored directly on the floor in back up WIC during inspection. Ensure all single use items are stored at least 6 inches above the ground. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mini refrigerator being used as servers lowboy during inspection. Replacement with commercial grade equipment necessary. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. Ensured dumpster doors are closed after use. Facility shares dumpsters with neighboring facilities. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Washed RTE leafy green stored under unwashed produce. store washed produce over unwashed. Greens moved to above unwashed. 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. Found 2 deep containers of Shepherds Pie dated previous day at 45.0 F. PIC Ben Winchester discarded voluntarily. 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: Found multiple small containers of TCS food in prep tops above 41.0 F. Contents of containers were over-stacked (ex. potato purée) CDI- voluntarily discarded. Keep lids closed as much as possible and do not over-fill with food. During high activity if lids are kept open, monitor temps of food and switch out with back up when temps rise above 41.0 F and move out-of-temp pans to freezer or WIC for cooling and for use later. 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: Found roasted pickled beets held past seven day maximum. Recipe calls for hot pickled brine to be poured over the roasted beets. If beets are roasted before pickling then the food must be date marked. If raw plant food is NOT heat treated but hot brine is applied to it, then that food must also be date marked with a seven days maximum. Raw plant food that has a cold brine (41.0 F) applied to it does not require date marking. CDI- beets voluntarily discarded. Feta dip dated 12/4. 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 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: Found Shepherds pie that did not reach cooling parameters from overnight. Food was in deep, dense volume at 45.0 F. Found Chantilley cream placed in prep tops immediately after production. Cream was 48.0 F. Do not place TCS food into prep units until the temperature is 41.0 F or below. CDI- discussion with PIC about effective cooling practices. 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 .

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. Some single service to-go containers stored on the floor of detached storage building.