GOODYEAR HOUSE, THE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of frozen breaded flounder stored above frozen, unopened ready to eat packages in reach in freezer. Per conversation with PIC, flounder had been placed to allow for proper cooling prior to storage within refrigeration. CDI - PIC rotated frozen raw animal food to lower level of raw animal food storage. EHS provided storage order guides for walk in and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with minor black buildup present on interior ice shields. Increase the thoroughness and frequency of cleaning schedule to prevent soil accumulation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) bowl of French fries between 101F and 117F at prep shelf. Per conversation with PIC, fries were from a previous batch order and were awaiting disposal. CDI - PIC voluntarily disposed of out of temperature TCS foods. 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 multiple (greater than six (6)) portions of TCS foods in prep unit 1 at greater than 41F. Observed ambient temperature of internal unit at approximately 55F. PIC voluntarily disposed of TCS food within unit above 41F. TCS foods at 41F and below and/or those that had been placed within unit for less than 4 hours were rotated to WIC and freezer for corrective cooling. A verification will occur no later than 09/19/2026. 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 three (3) portions of non date mark exempt TCS foods (risotto tray and egg salad in walk in cooler, cooked mushrooms in prep unit 1) held for greater than the allowed seven day maximum (prepared 9/9, 9/9, and 9/8, respectively) CDI - PIC voluntarily disposed of out of date TCS foods. 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 .

3-501.15 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 one (1) portions of heat treated plant food (cooked cauliflower tray) being cooled at ambient temperature. Per conversation with PIC, cauliflower had been pulled from cooking process approximately 35 minutes prior to EHS arrival and was cooling at ambient temperature prior to rotation to walk in cooler. EHS observed cauliflower cooling at a rate lower than required initial cooling rate for heat treated TCS foods. CDI - PIC rotated cooling cauliflower to WIC. EHS observed cauliflower cool to below 70F in required time frame. EHS provided cooling charts for two step and ambient TCS foods. 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 .

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed approximately six (6) cleaned metal pans stacked while wet. CDI - PIC and EHS separated out wet stacked pans to allow for proper air drying. Note: Observed one (1) of several pans with minor tape label debris. All other non food contact portions of equipment and utensils were observed as clean to sight and touch. 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 two (2) ice wands stored within reach in freezer directly on top of packaged frozen pork chops. CDI - PIC and EHS discussed methods of storing ice wands to prevent potential contamination: utilize separate containers or wrap in food safe packaging (plastic wrap) to prevent potential contamination.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility could not provide written procedures for vomit and diarrheal clean-up. CDI - EHS provided. Be sure staff can locate a copy of the procedures. For more information 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 lettuce in prep unit with no date, lettuce from large batch inside the WIC. CDI - Prep date for lettuce traced back and proper date was added to container. 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 red devil sauce improperly date marked 5/17

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 frozen meatballs thawing in ambient air on top the prep sink. CDI - Meat balls moved to the WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer at 0 PPM. CDI - bucket was replenished with sanitizer at the proper concentration.

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 scoop handles submerged in multiple nonTCS seasonings in the dry storage area.

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 sticker residue present on the exterior of multiple pans.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near pastry station and leak underneath 3 comp sink (wash compartment).

6-301.14 Post a handwash sign at each handsink. 5-202.12 Provide at least 100F water at handsinks. Observed no handwashing sings at any handsinks during inspection. Observed handsinks unable to provide 100F water during inspection. CDI - REHS provided handwash signs. Water adjusted to over 120F. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sour cream and butter in WIC holding at 53F during inspection. PIC stated butter had been left out of temperature control overnight, and was currently being cooled down to be used for service. All other cold holding in facility compliant. CDI - PIC voluntarily discarded. Repeat. 3 pts. REHS observed vast improvement from previous inspection. Risk Control Plan not necessary at this time. 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 .

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 buildup at bottom of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 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 flounder stored above RTE country ham inside the WIC. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 ground beef stored over whole intact beef inside the WIC. CDI - storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Multiple TCS foods (eggs, shrimp stock, cooked cauliflower, Lettuce, egg salad, sliced tomatoes, buttermilk ranch, golden beets, whipped cream, pasta) stored inside Prep top 1 and 2 and also the LB RIC below the grill. Cold holding has been out in 4 consecutive inspections. Facility will be placed on a risk control plan which requires weekly on-site visits. EHS will provide documentation via email. 3 day verification visit 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 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 au novla sauce, romesco, garlic and oil, chimichurri, egg salad, cream held longer than 7 days or marked with the incorrect date mark. CDI - PIC voluntarily discarded each item. Date marking has been out of compliance for 3 consecutive inspections, if item remains out of compliance the facility may be placed on a Risk control plan or possible Permit action. 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 . 3-501.17 (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 multiple containers of open liquid eggs with no date marking. CDI - Proper date mark added. 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 .

3-501.19 (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 unsalted butter held on 4 hour TPHC, Unsalted butter not listed on TPHC form. CDI - Added to the TPHC form. 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 unsalted butter held on 4 hour TPHC with no time stamp. CDI - Butter held from 10 AM - 2 PM, time stamp added.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Consumer advisory omitted disclosure stating that “Items are served raw or undercooked” 10 day Verification visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles of different chemical cleaners with no label throughout the kitchen. 10 day VR required.

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 no labeling on multiple containers of salt, pepper and multiple seasonings.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing salads with no hair restraints. CDI - Employee put on hat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer bucket at 100 PPM of QUAT sanitizer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scoops submerged in multiple sugars and seasoning throughout the kitchen. CDI - Scoops removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked on clean dish rack. Ensure containers are air dried prior to stacking. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean lids and clean kitchen-aid stored under sewer lines of hand sink near the back door.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped and burnt spatulas stored in clean dish area. CDI - PIC Voluntary discard. 4-501.11 Maintain equipment in good repair. Observed torn/damaged gasket in LB RIC below grill.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility has QUAT sanitizer, no QUAT test strips available. 10 day VR required.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee restroom.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed mold growth on peppers stored in small RIC as well as mold growth present on strawberries on the speed rack in the WIC. -CDI- PIC voluntarily discarded.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- Facility undercooks salmon and swordfish, documentation not available at time of inspection. PIC stated that facility will fully cook fish to 145F until documentation is provided (parasite destruction and farm raised letters) -10 DAY VR-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink biofilm buildup present. Increase the thoroughness and frequency of cleaning schedule.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed entire prep top 1 out of temperature with an ambient reading of 50F along with improperly stored TCS food in prep top 2 with a temperature above 41F. PIC voluntarily discarded all TCS food above 41F. -3 DAY VR- 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 to increase training 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 multiple sauces in the WIC past 7 Day date mark window, along with RTE crab in prep top 2 past 7 day date mark window. -CDI- PIC Voluntarily discarded all out of date foods. -Number of items out of compliance decreased- NO POINT ESCALATION 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed the “goopy burger” on the brunch menu without an asterisk to represent that it can be ordered undercooked. However, there was an asterisk for the goopy burger on dinner menu. Must include asterisks on the brunch menu for this menu item. -10 Day VR-

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 no labeling on multiple squirt bottles oils throughout facility. -CDI- PIC labelled oil bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present near the dish machine and throughout the kitchen area. Pest control must be increased.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked on clean dish rack. Ensure containers are air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed prep top 1 with an ambient reading of 50F.

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 dust buildup present on shelving throughout the facility as well as large amount of dust accumulation present on the exterior of cast iron pans near cook line.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed open dumpster lids. Lids must be closed to prevent pest harborage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter, raw ground beef, cooked pork, and raw steak held above 41F. CDI - Unsalted butter was stacked above the fill-line, excess butter was removed to rapidly cool. Raw ground beef, raw steak, & cooked pork were voluntarily discarded. PIC could not determine the last temperature check or how long the low boy cooler has not been functioning properly. EHS will return to verify lowboy is maintaining 41F. 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 Observed cooked pork (5/3), sausage gravy (5/6), Ham stock (4/16) held longer than 7 days. CDI - Pork and sausage gravy were voluntarily discarded. Ham stock was prepared and frozen on 4/16, pulled from the freezer and placed in the WIC 5/14. Ham Stock was properly date marked. 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 two unlabeled chemical spray bottles. CDI - Spray bottles were labeled.

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 handless scoop submerged in cooked pasta and charred chopped cabbage. CDI - Scoop was removed. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scoop submerged in flour and seasoning on dry storage shelving. CDI - Scoops were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on shelf near the WIC door. Pans moved to dish pit to be properly washed and dried.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Establishment could not provide written vomit and diarrheal clean-up procedures. CDI - EHS provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above RTE shrimp inside the WIC. Observed raw ground sausage stored in same pan with RTE cured andouille sausage inside the WIC. CDI - No evidence of cross contamination observed, PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg salad, pooled eggs, Tomato sauce, shrimp stock, sausage, cheddar, fried eggs, and American cheese held above 41F. CDI - All items prepared at 11 AM (Sausage & Fried eggs) were moved to the WIC and placed on a sheet tray for rapid cooling. All items prepared prior were voluntarily discarded by PIC. Prep unit not maintaining 41F or below EHS required verification within 3 days. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed eggs cooked anyway with no asterisk on menu. CDI - Chef remade menu with correct asterisk.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1/2 sanitizer bucket below the required concentration. CDI - The sanitizer bucket was replaced at the proper strength.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless containers used to scoop out seasonings and dried goods submerged inside product in container. CDI - All containers were removed.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving on left side of WIC. PIC stated that new shelving has been purchased and not yet arrived.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed letter does not contain pellet fed information required to negate parasite destruction letter.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed asterisk missing for eggs and lox on brunch menu and raw sea bass on dinner menu. CdI PIC was able to reprint menus.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce , ground beef, and sauces in prep unit 3 at greater than 41 degrees . CDI PIC discarded . Observed one pan of grits in walk in cooler at 54 degrees. CDI PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . '

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusting.

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 mussels stored in containers without tags accompanying product. Also sale date not recorded on shellstock tag. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler heavily rusted and in need of repair or replacement.

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 Observed chicken stock held greater than 7 days . CDI PIC 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 .

3-304.12 (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 stored in water at 81 degrees. CDI discarded water and moved to water at 140 degrees on stove.