SOPHIES KITCHEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with food protection manager certification through out inspection. PIC certificate was expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed 2 hand sinks in facility without paper towels. CDI - Paper towels added to both hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw scallops, stored above several ready to eat items in WIF. CDI - PIC moved to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still attached to skin. CDI - PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed ice machine heavily leaking water onto floor. PIC added towels to floor to soak up water. Repair.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage, stored above, ready to eat items in WIC. CDI - PIC moved to prevent contamination.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can dented on seam stored with other cans ready for use. CDI: Can removed to be taken back for credit to the supplier.

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 chicken stored over raw salmon, shrimp, and scallops in the reach in part of the prep cooler. CDI: Items rearranged so that raw chicken was on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk in cooler near the back of the facility. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 unlabeled squeeze bottles of what PIC identified as oil on the cook line and at the pizza station.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead cockroaches stuck on tape at the clean dish area. Facility has an active pest control program in place and no live insects were seen today, however there was a previous issue earlier this year. The issue has been mitigated.

4-501.11 Maintain equipment in good repair. Observed gasket on glass door reach in cooler split and damaged. Observed metal shelving in walk in coolers peeling and rusting. Repair or replace shelving to be smooth and easily cleanable. REPEAT VIOLATION Previous violation corrected.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring tiles near back door cracked and damaged. Several areas with very low grout in this area as well. There are a few spots where flooring has been repaired and PIC stated they are working with a contractor periodically to fix these broken areas as they occur.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food employee washing soda nozzles in hand sink next to soda machine. CDI: Education provided and food employee cleaned soda nozzles at 3-compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans and utensils stored as clean soiled with food waste on dish shelving. CDI: PIC sent dishes to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in produce walk-in cooler. Product with various prep dates. Ambient air temperature of unit 48F. PIC voluntarily discarded product and contracted service company during inspection. Facility has adequate refrigeration to remain operable. EHS will return within 3 days to verify walk-in cooler able to maintain TCS foods at or below 41F. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on expo and grill station make tables. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green and white cutting boards with light to moderate scoring. REPEAT VIOLATION.

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 gaskets soiled throughout kitchen. CDI: Food employee cleaned gaskets. REPEAT VIOLATION. **Points not assessed due to CDI obtained during inspection**

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste in front of hand sink. CDI.. Waste basket was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelf at Back WIC not 6 inches off floor

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 plate store in flour. CDI..Plate was removed

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 several plates and bowls with cracks. CDI Items were discarded 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 shelving in WIC rusted 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurfacing.

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 black plate where nozzles are with build up. Also observed debris on shelving in WIC

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter throughout facility

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes with debris. CDI..Dishes were moved to dishwasher. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Sophie sauce in the WIF without prep date. CDI..prep date was 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints.

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 several bowls and plates with crackers and chips. CDI..PIC voluntarily discarded dishes. 4-501.11 Maintain equipment in good repair. Observed RIC taped off.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Washed lettuce under unwashed lettuce. CDI.. PIC moved washed lettuce on top of unwashed lettuce 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 buttermilk on prep table at 80F..CDI buttermilk wash 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout facility

5-205.15 Maintain a plumbing system in good repair. Observed ice machine leaking and prep sink by back wall leaking from faucet handles.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard on floor by ice machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager 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 debris on plates.. CDI PIC moved items for w/r/s 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 .

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

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 utensils stored in water at 97F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ Observed several packages of cut chicken in prep top stacked on top of container above 41F from yesterday. PIC discarded packages. CDI.

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 several bags of mashed potatoes prepared yesterday and milk lacking date marks. PIC added date marks. CDI

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on prep table heavily scratched and scored. Repair/replace as needed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with accumulation of residue on internal areas. Keep clean

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw lamb, raw chicken and raw beef patties in WIC with temperatures above 41F. Ambient air temperature of WIC 1 was measuring 43F. CDI: PIC moved items to WIC 2 to quickly cool to 41F or below and will not use the WIC 1. For TCS foods until it is serviced. non-TCS items such as raw and uncut produce moved to WIC 1 to make room for TCS foods to be relocated to WIC 2. PIC called technician and WIC 1 will be serviced by end of day, according to PIC. EHS to follow-up to ensure compliance. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in facility. PIC stated that pest control serviced the facility for flies a few days ago.

REPEAT 4-501.11 Maintain equipment in good repair. Observed WIC with ambient air temperature of 43F according to EHS thermometer. PIC called technician and unit should be serviced by the end of the day. Foods in WIC above 41F were placed in other WIC to quickly cool. Verification visit within 10 days to ensure WIC is functioning properly.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed on flooring underneath and around equipment at cook line. Observed ceilings around vent covers in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions such as neck fan, sunglasses, and car keys being stored on dry storage shelf with other food items. CDI: PIC relocated items to designated area near office.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food cold holding in prep cooler reach in above 41F (See temperature log). Observed crab dip in WIC at 46F and spinach dip at 48F. CDI - Food was voluntarily discarded by PIC. 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 .

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 rice in reach in with no date. Observed crab dip, spinach dip, tomatoes, and marinara in WIC with no date labels. CDI - Food was either voluntarily discarded or correctly labeled. 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 . 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 crab cakes in WIC dated 4/17. Observed pork in reach in dated 4/3. CDI - Food was voluntarily discarded. 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 .

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 snapper in ROP packaging had been thawed. Label stated remove from packaging before thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned food stored on floor. CDI - Food was moved off the floor.

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 boxes of glassware stored on the floor under a shelf. Needs to be stored off the floor.

4-501.11 Maintain equipment in good repair. Observed reach in potion of prep cooler not holding temperature. Needs repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and utensils stored as clean with residue/debris on them. CDI - Utensils and plates were moved to dirty dish area to be cleaned. REPEAT. For more information, please visit: http://meck.co/FoodSafety 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles in reach in with no labels. Needs labeling.

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 bowls being used in dry goods instead of scoops with handles. Needs scoops with handles.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed table in kitchen is for dining not for prep and is being used for the breading station. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored cutting boards. Needs replacement or resurfacing.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC touch chips in chip drawer with bare hands. CDI - PIC discarded chips.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no papertowels at handsink in kitchen. CDI - Paper towels were provided.

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 steaks on shelf over containers of sauces and pineapples. CDI - PIC rearranged storage order. 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground beef over steaks in WIC. CDI - PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed utensils on clean storage shelf with food debris on them. CDI - Utensils were moved to dirty dish area to be cleaned.

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 baked potatoes hot holding at 125 F. CDI - Potatoes were voluntarily discarded by PIC.

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 pasta, mashed potatoes, spinach dip, crab dip, vegetable soup, and wings with no date labels. CDI - All items were appropriately dated or voluntarily discarded. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed employee grab unwashed head of lettuce out of WIC and go to use on sandwich without washing. CDI - EHS interrupted and had employee wash lettuce.

4-501.11 Maintain equipment in good repair. Observed water heater is leaking. PIC stated someone has already been contacted for repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor next to prep sink needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and other items in food storage and prep areas. CDI - Items were removed. Employee items need to be stored in designated areas.

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 shredded cheese in reach in with no date label. CDI - PIC voluntarily discarded cheese. REPEAT. Points not escalated due to improvements in date marking. 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 pork in reach in dated 8/7. PIC stated the date was incorrect. CDI - PIC voluntarily discarded pork.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed facility had the correct disclosure and reminder statements but no items on the menu were asterisked to show they were the referred to undercooked items. EHS and PIC reviewed the menu and marked where asterisks should be added. PIC is going to have asterisks added to the menus. VERIFICATION REQUIRED.

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 thawed fish in the drawer cooler in ROP packaging had been thawed without opening packaging. EHS and PIC discussed appropriate thawing procedures for ROP fish.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors opened on dumpsters.

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 sanitizer at dish machine at 0 ppm bleach sanitizer. CDI - Sanitizer at 3-comp sink was at a correct concentration. Facility will use 3-comp sink to was dishes. PIC stated sanitation company is due today or in the morning to restock sanitizer for dish machine.

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 foods in prep unit above 41F. (See temperature log). CDI - Food was voluntarily discarded. After food was removed ambient temperature of unit was read at 39 F. PIC stated top (which is lidless) was left open and uncovered while food was prepped and placed in the unit this morning which caused the unit and all food inside to raise in temperature. 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 pasta, crab cakes, wings, and pork with no date labels. CDI - Appropriate dates were added.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing nontyphoidal salmonella from the Employee Health Policy. CDI - EHS discussed changes with PIC and provided links to the updated policy which PIC printed to have signed and reviewed with employees. PIC had been pulling new EHP information from the incorrect email sent by a health department representative. REPEAT. No points.

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. Observed facility does not have a vomiting and diarrhea cleaning plan. CDI - EHS discussed requirement with PIC and provided a link to state plan which was printed and reviewed for use in the establishment by PIC. REPEAT. No points taken.

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 shrimp in reach in over alfredo and opened container of heavy cream. CDI- Storage order was corrected. REPEAT.

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 food in prep unit holding above 41 F (See temperature log). CDI - Food was moved to WIC to cool and prep unit was moved to a lower setting. Temperature of unit dropped and PIC stated he will monitor temperature setting.

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 . Observed pasta cooling in WIC covered in plastic. PIC states food is usually left uncovered to cool. CDI- Food was uncovered and it began to cool rapidly.

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 containers of oil at grill missing labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal bowls.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in ceiling in back of kitchen dripping water. PIC stated he has contacted the landlord to have the ceiling repaired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing nontyphoidal salmonella from the Employee Health Policy. CDI - EHS discussed changes with PIC and provided links to the updated policy which PIC printed to have signed and reviewed with employees.

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. Observed facility does not have a vomiting and diarrhea cleaning plan. CDI - EHS discussed requirement with PIC and provided a link to state plan which was printed and reviewed for use in the establishment by PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by trash can. CDI - Trash can was moved to allow access.

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 shrimp and salmon above cooked pasta. CDI - PIC corrected storage order. 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. For more information on food storage order please visit: http://meck.co/FoodSafety observed raw burgers over raw lamb. CDI- Storage was moved so raw foods were on bottom shelves of reach in.

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. Observed portioned rice dated for today 12/15. PIC stated rice was cooked on 12/14 but portioned today. CDI - Date was changed to 12/14.

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 food stored on floor of WIF.

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 scoop handle buried in flour.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PICs both had expired CFPM certifications but were signed up to take the new class. Facility is still within the 210 day transitional window.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes with minor food debris. CDI- Dishes were moved to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad at 50 F, cherry tomatoes at 58 F, and pico at 52 F in make table and lettuce at 49 in make second make table. CDI - Food was voluntarily discarded or moved to cool in WIC. 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 Observed lobster, chicken, and tomato in make table with no dates. Observed sausage and pork belly in WIC with no dates. CDI - Dates were added to all food. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing disclosure statement. Phrase “Cooked to Order” needs to be added in front of reminder statement. PIC contacted printer and asked for statement to be added to new menus being printed. VERIFICATION REQUIRED.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Observed PIC/chef state facility's EH policy, but incorrect exclusion/restriction time frames. CDI: Education provided and EH poster/policy provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed grill scrape stored in hand sink next to oven. CDI: PIC removed from hand sink. Observed bar hand sink being used as dump sink and bar dump sink being used as hand sink. CDI: PIC switched sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both bar hand sinks. CDI: PIC provided paper towels. Observed paper towel dispenser next to vegetable prep sink unable to dispense paper towels. New dispenser purchased and awaiting install. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at bar hand sink closest to pizza oven. CDI: PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched asparagus being held above 41F in make table. PIC stated product was prepared 06/17/21. CDI: PIC voluntarily discarded product. Observed garlic/oil mix being held with no temperature control next to grill. Product prepared 06/17/21. PIC stated product pulled from walk-in cooler @11am. CDI: Education provided and PIC voluntarily discarded. Going forward, facility will hold product on flat top and hot hold.

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 various TCS foods throughout facility with no date labels. PIC recalled dates of prep for all products. CDI: Education provided, products labeled, and facility made aware that going forward failure to discard can result in food being discarded.

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 chopped lettuce and sliced tomatoes cooling in make table. Unit designed to cold hold, not cool. CDI: Education provided and products placed on ice baths to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout bar area.