COURTYARD CHARLOTTE WAVERLY

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap available at first handwashing station adjacent to WIC. CDI, soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage cold held at 44 degrees F. Sausage voluntarily discarded. Vr to ensure calibration of prep refrigerator. 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 cream cheese and cut melon not date marked. CDI, foods 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash outside of dumpster and drain plug missing. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.

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 open package of pepperoni labeled keep refrigerated after opening with open date of 2/27. Observed open package of cheese and cut melon not date marked in walk in cooler. CDI, foods voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 container of salt not labeled.

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 clean knife sharpener wedged in soiled area between prep table and cooler.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed mold on container of meatballs. CDI, meatballs voluntarily discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment and spray wand at dish area then proceed to handle clean bowl after wash, rinse and sanitizing cycle. CDI, employee removed gloves and washed hands.

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 cooked sausage with date of preparation of 9/27. CDI, sausage 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 - Observed cut melon recently prepared in morning cooling in covered container in display case at 61 degrees F. CDI, melon relocated to rapidly cool with lid off. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed yogurt parfait missing ingredient labels and melon did not container address on label. CDI, items removed from consumer self service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly near bar leading to kitchen and seating area.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 sliced turkey in back prep and hummus in WIC not baring labels indicating their date of opening. CDI - PIC was able to verify when turkey was opened and labeled. Hummus voluntarily discarded. Repeat. 1.5 pts. Points not escalated due to evident improvement with date marking. 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 .

3-501.15 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 breakfast sandwich and breakfast burritos with cooked eggs cooling from hot while tightly wrapped in plastic wrap in front prep unit. CDI - PIC unwrapped and placed in WIC to hasten cooling. 0 pts. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not donning proper hair restraint while preparing customer foods during inspection. Ensure all employees don hair restraints while preparing customer foods. Repeat. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on prep unit at beginning of inspection. CDI - Phone removed from prep unit. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 soy milk opened on 2/10/25 still in milk lowboy for use during inspection. Observed cooked meatballs and hamburgers in sandwich prep baring incorrect discard date during inspection. CDI - PIC voluntarily discarded soy milk. Discard dates on meatballs and hamburgers were corrected. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food while not donning proper hair restraints. Ensure all employees don proper restraints while preparing customer food. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods. CDI- PIC rearranged storage order. REPEAT For more information on food storage order 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 uncooked bacon being stored above RTE foods in WIC. CDI- PIC rearranged storage order. 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 inside of ice bin accumulating black biofilm. Increase cleaning frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and serving bowls stored as clean soiled wth food debris. CDI-PIC moved dished to wash, rinse, and sanitize. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed yogurt cups were missing sub ingredients for yogurt and granola. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with missing drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to both dumpsters open. Keep closed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items were reorganized. 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 is not been labeled, or if the label is incorrect. -P Observed marinara in walk in cooler from 5/6. Observed marinara in prep top cooler date marked 5/13, when it was placed in the prep top cooler, not when it was opened on 5/6. CDI: Product 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on kale, arugula, or sliced turkey in walk in cooler. CDI: Products 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed yogurt cup with no micro-ingredients listed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee beverage stored on shelf above coffee grounds. CDI: Drink removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep top with deep cuts and grooves.

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 microbial growth on gaskets and where gaskets meet on front face of cooler. Ensure more frequent cleaning. REPEAT VIOLATION Improvement from previous inspection due to interiors of coolers being clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in back of kitchen without paper towels. CDI: PIC placed paper towels at sink.

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 breakfast burritos cooling at a rate of 0.05F/min. Items were wrapped in Saran Wrap and inside prep unit. CDI: PIC moved burritos to freezer to 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 .

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 in bottom of reach in coolers. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 breakfast burritos above 41F in prep bottom. CDI: PIC voluntarily discarded items. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep top with deep cuts and grooves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a roll of trash bags being stored in hand sink at front serving line. CDI: PIC removed trash bags from hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 0ppm chlorine sanitizer output from dish machine. VERIFICATION REQUIRED within 3 days to ensure dish machine is repaired. Facility will use 3 compartment sink until dish machine is repaired. PIC stated EcoLab service rep will be onsite this afternoon to repair machine. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed an opened container of almond milk in low boy cooler in coffee prep area not date marked. PIC stated almond milk was purchased yesterday. CDI: PIC date marked milk. REPEAT 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 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 . Observed a container of French toast batter in prep RI cooler with a date mark of 4/26. CDI: EHS educated employee that ready to eat TCS foods are only to be kept for 7 days. PIC discarded batter. REPEAT Points not escalated due to overall improvement since last inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a beard guard and another employee handling food without a hair restraint. REPEAT

4-501.11 Maintain equipment in good repair. Observed low boy freezer in prep area inoperable. PIC stated freezer stopped working yesterday and a service request has been submitted for unit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground beef being stored on shelf in WIC above ready to eat foods and raw shell eggs being stored on shelf in WIC above ready to eat foods. CDI: EHS instructed employee to re-arrange items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low level of sanitizer concentration in sanitizer bucket at prep line. CDI: PIC replaced sanitizer with required level of sanitizer concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed cooked potatoes being held in pan on grill top at 95F. CDI: PIC voluntarily discarded item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed numerous items being held between 44F - 48F in prep unit. Employee stated unit temp was checked at approx. 6:00AM and was at 39F. Unit was reading 50F at 8:40AM. CDI: Employee moved items to WIC to rapidly cool. Unit temp was rechecked at 9:40AM and was reading 37F. Recommend contacting cooler service provider for guidance on unit and if unit periodically goes through a defrost cycle so that employees can move food out of unit during that time. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed opened package of deli ham in WIC missing date mark. CDI: Employee voluntarily discarded item as he was unsure of open date. REPEAT 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 For more information please visit: http://meck.co/FoodSafety 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 . Observed cooked chicken, cooked meatballs and marinara sauce all past their expiration date in prep unit and a container of cooked burger patties with a prep date of 1/9 and use by date of 2/9. CDI: Employee voluntarily discarded expired items and placed correct date mark on burger patties. EHS educated PIC on date marking time frame and discarding items that have past their expiration.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing disclosure on hand out menus and poster board menu hanging on wall. Items on hand out menu that are cooked to order were also not asterisked to identify item that needed consumer advisory. VERIFICATION REQUIRED within 10 days to ensure menu has been updated to include disclosure and items are asterisked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI PIC could not locate a thin probe thermometer. VERIFICATION REQUIRED within 10 days to ensure a thin probe thermometer is on hand at facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees not wearing hair restraints and 1 employee not wearing a beard guard while handling food. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed a green apple available for sale on serving counter wrapped in plastic wrap with barcode sticker still on skin. Wash all fruits and vegetables prior to use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed flip top cooler near grill with elevated air temperature holding all TCS foods above 41f. See chart. CDI - all TCS foods discarded as they had been held in unit overnight. PIC to use alternate cooler and call for service. Do not store TCS foods in the unit until it is holding foods at 41f or lower.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed open coconut milk and oat milk in bar reach in coolers with no date marking present. Employee confirmed items kept longer than 24 hours. CDI - discarded as open dates not known. Date mark open nut milks that will be kept on site longer than 24 hours.

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 plastic lidded containers of oil and brown sugar no longer in commercial packaging stored in dry storage area with no identification.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of chips and cereal stored on floor in dry storage and cases of chicken tenders on floor in WIF. Store food at least 6 inches off of the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist while handling food. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraint.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee’s coffee cup observed on prep table he was working with food on. Do not store employee drinks where they can spill and contaminate food. CDI - Employee removed cup. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in hand washing sink at bar. Only use hand washing sinks for hand washing. CDI - Employees educated on hand washing sink use. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemicals stored on shelf above clean towels. CDI - Towels moved. 0 pts.

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 For more information please visit: http://meck.co/FoodSafety 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 . Chicken salad cooling in deep pan with tight-fitting plastic wrap. CDI - Chicken salad vented and placed in freezer to continue cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook wearing watch and bracelet on wrists. Food employees must not wear jewelry on their hands or wrists.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have a vomit/diarrheal event clean up policy. CDI - Establishment e-mailed sample policy to use. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee picked up customer plate and trash, took it to dish machine area, then retrieved a plate of French toast to serve to another customer. CDI - Employee instructed to wash hands and educated on when to wash hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Some unwashed fruits stored on top shelf above containers of ready-to-eat foods in the walk-in cooler. CDI - Manager educated on food storage order. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Chlorine dish machine was out of sanitizer and it was being actively used. Low temp dish machines must be 50-200 ppm. CDI - PIC switched out empty sanitizer bucket with a new one and dish machine measured 100 ppm.

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 For more information on date marking please visit: http://meck.co/FoodSafety Roasted tomatoes date marked as opened/prepped on 1-11. 2 containers of marinara found in walk-in cooler and sandwich cooler top that were opened/prepared on 1-12. TCS ready-to-eat foods must be used within 7 days of preparation/opening hermetically sealed container. CDI - Items discarded. REPEAT. Kept at half credit due to improvement from last inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory missing on menu. 2 items have option of undercooked shell eggs. CDI - Menu corrected during inspection. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat on test strip. Maintain wiping cloth buckets at 150-400 ppm quat. 0 pts.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Milk pitchers are being washed in small sink at bar/coffee area. Utensils must be washed, rinsed and sanitized in the 3-compartment sink, or washed in the dish machine. CDI - Manager educated on requirement and pitchers taken to dish machine and washed. 0 pts.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation.

6-301.12 Hand Drying Provision - PF - No paper towels at bar hand washing sink. Hand washing sinks shall be equipped with paper towels. CDI - Paper towels placed at hand washing sink. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw pork sausage stored on shelf above pasteurized cartons of liquid eggs. Raw animal foods must not be stored above ready-to-eat foods. CDI - Raw pork moved to bottom shelf. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Half and half, milk, coconut milk, and heavy cream cartons had no date labels on them at bar area. TCS ready-to-eat foods must be date marked if held for at least 24 hours. CDI - Items dated during inspection. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Pickled onions were prepared on 8-18, boiled eggs in sandwich cooler were prepared on 8-18, and turkey in sandwich cooler was prepared on 8-17. TCS ready-to-eat foods must be discarded or used within 7 days of preparation or opening. CDI - Items discarded. ***Note: Employee states that pickled onions are left out for 2 hours at room temperature after pouring hot brine into container. Discontinue this process or do it under refrigeration. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours.

6-501.111 Controlling Pests - C - Large amount of gnats at the bar. Pests shall be prohibited from the premises. Contact pest control for gnat solutions.

3-307.11 Miscellaneous Sources of Contamination - C - Orange slices in a container at the bar were filled with gnats. Food must be protected from potential contamination. CDI - Oranges discarded. 0 pts.

2-303.11 Prohibition-Jewelry - C - Food employee wearing watch. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar hand sink used as dump sink. CDI- coached

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed one menu not to have the consumer advisory and not foot nnote on the other. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few unlabeled containers of foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food stored on floor in kitchen and walk in cooling units. CDI- removed

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored atop ice machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed tight wet stacking of utensils.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food on prep table in kitchen.