SPAGHETT

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. Personal drink stored in reach in freezer on top shelf and on prep table. CDI - Removed.

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 Tags for clam were placed in folder and not with clams. CDI - Tags placed back with clams.

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. Apple butter was cooling at rate of 0 and did not meet 70F in two hours. CDI - Reheated to 165F and cooling to be adjusted to smaller portions with active stirring. 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 Whipped feta, raw steak, beef carpaccio, black garlic sauce, and crema all recorded above 41F. CDI - All discarded. Some ambient cooling issues. 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) Two containers of crema dated on day 8. CDI - 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 Degreaser not labeled. CDI - Labeled.

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 Multiple cooling issues: Gunui, whipped feta, roasted beets, Diane sauce (beef stock), and apple butter all cooling incorrectly. Facility has had a cooling or cooling method violation in every inspection since initial permitting. Facility is using ice baths, small blast chiller and reach in freezer but is still struggling. Facility must meet cooling per permit conditions or will be subject to add equipment. If cooling is not remedied by next inspection, additional equipment will bee needed. CDI - Cooling methods adjusted by placing in shallow containers and in reach in freezer for rapid cooling. 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 .

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw fish, remove glove then proceed to put on another glove and handle ready to eat foods without washing hands. CDI: Employee removed gloves and washed hands.

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 panna cotta inside reach 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

3-501.19 (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 multiple items being held on TPHC. PIC was unable to provide written procedures. CDI: EHS provided procedures at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/ 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 multiple items being held on TPHC without time labels. CDI: PIC placed time labels.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed 2 packages of meat in reduced oxygen packaging. EHS did not observe any labeling on packaging besides type of meat in package. EHS did not observe an ROP machine in establishment. CDI: ROP products were 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 tonnato cooling at a rate of 0.02F/min inside blast chiller. PIC stated blast chiller was not turned down low enough. Observed cream cooling at a rate of 0.09F/min inside reach in cooler. CDI: Tonnato was placed in an ice bath, cream was moved to reach in freezer. 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: 2-301.14 (E) Wash hands after handling soiled equipment or utensils. - P. Observed compliance with exception to one food handler who picked up trash from floor, then proceeded to wash hands. After hands were washed, EHS observed food handler recontaminate them by shutting off water supply, food handler then dried their hands with disposable towels and donned gloves for food prep. CDI - Employee educated on proper hand washing practices and redirected by the PIC to properly wash hands. No escalation of points due to improvement from previous inspection. -2-

6-301.14 Post a handwash sign at each handsink. Observed 1 of 2 wash rooms without hand washing signage. CDI - Staff onsite provided hand washing signage for wash room. -0-

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 compliance with cooling during today’s inspection with the exception of pumpkin bisque inefficiently cooling with a 1 F degree change following a 30 minute assessment. Refer to temperature observation chart. Product was being cooled in a large deep plastic container inside a shallow ice bath in the prep sink and unattended. CDI - PIC implemented ice wand and monitoring which promoted cooling towards 38 F after additional 10 minute verification. 0 demerits due to significant improvement made from previous inspection. -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.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Dish washer was washing utensils in the 3 compartment sink but stopped and started handling clean utensils from the dish machine to put away. She was stopped. I advised her to wash hands. PIC translated. She complied. I showed her the Spanish handwashing sign so she could follow for future hand washing procedures including using a paper towel to turn the faucet handle off.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed 1 chef slicing shishito peppers with no gloves. These will be cooked and added as an ingredient to another dish. Stopped her and asked her to wash hands and put on gloves when touching the food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. A piece of equipment was blocking the hand sink in the prep area. The equipment was moved and parked at another location.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and raw catfish in stored in the freezer in a bin with cooked foods. Everything was frozen so the 3 raw meat containers were moved out of the tub. If made or packaged in house, the freezer shall be stored as the refrigerator would be.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Per Chef Kendall, they cook the meat loaf (ground beef) to 145F in a Sous vide bath, cool, and then reheat to 165F or greater per order. After discussion, Chef advised they would cook the meatloaf to 155F in the first step to avoid non-continuous cooking paperwork.

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 pasta portioned prior to 5pm temp at 76F at 5:20pm and 74F at 7:30pm. It was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hollandaise and fondue in an ice bath at 105-110F. Both were reheated above 165F before being placed back in the bath that was holding at 130F. These are now on a 4 hour time control.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Numerous containers of TCS foods are being stored in stainless pans with a thin layer of ice. This method is not properly cold holding any of the foods. The top of the prep unit is not being utilized correctly and all TCS foods were above 45F. The food is in containers and those containers are being stored in other pans. The individual containers are not receiving the air flow they need or the contact with the stainless steel. The bottom of the prep unit is struggling to keep foods at 41F or lower due to the large amount of items that were placed in the unit without being properly cooled. The facility is moving everything to TPHC (time as a public health control). All TCS foods in the top of the prep unit and in the pans on the counters will be discarded at 9pm. The TPHC form was emailed. Return visit required within 3 days to ensure the procedure is in place and pans are labeled with the time stamps. The facility is only open from 5-10pm and all items are holding under 70F so they may hold the food in this manner for 4 hours before discarding.

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 Cooling must be addressed as every item prepped and packed and stored was out of temperature today. After discussion, it appears the foods that are being portioned are not being cooled back down to 41F before being placed in the prep unit or refrigerator. They were in tightly sealed plastic containers or plastic wrap. All foods were handled prior to opening (within 2 hours), so they were moved to the 2 door reach-in cooler or placed in ice baths. Observed beef shoulder sitting out after cooking at 90F. Advised PIC to move into the blast chiller. It took 2 hours to bring it down to 70F. Service blast chiller. Staff is utilizing ice baths in both prep sinks. The ice had melted in the tomato sauce and pomodoro sauce bath and they were still holding above 70F. Ice was added to the bay. Pomodoro sauce was later moved to the freezer to hit critical limit of 70F or lower. There is currently not enough cooling equipment to adequately cool this menu. The facility is closed Tuesday and Wednesday. This inspector will visit on Thursday during prep to discuss the process moving forward and the daily prep procedures. Cooling must be continuously monitored after cooking and after preparing/portioning. Observed problems with hot and ambient cooling today.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed rice stock being thawed in a Sous vide bath b/c it was not pulled from the freezer early enough. PIC discarded.

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 boxes of single use cups on the floor in the upstairs dry storage room.