THE KILTED BUFFALO

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark buildup on ice shield inside ice machine. Increase frequency of cleaning to prevent buildup.

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 wood boards underneath microwave, with visible dust buildup and staining. Ensure non-food contact surfaces are made of non-absorbent material and easily cleanable.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P -Observed no air gap between water supply from dish machine and floor level rim (plumbing was within drain). -Create air gap at least twice the diameter of water supply inlet and not less than 1 inch. -3 day verification visit required-

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 buildup along sides of fryer and flooring behind grill/fryer. EHS has observed significant improvement in cleanliness. PIC has created cleaning system with designated cleaning tasks each day of week. Continue cleaning schedule.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee items/food stored in WIC above customer food. Store employee items in designated area in WIC, where customer food cannot be contaminated.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed handsink by soda station blocked by a pitcher, stored inside sink. Ensure handsinks remain accessible for use. CDI- Pitcher was removed from handsink.

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 diced chicken and spring mix held past its 7-day timeframe (6/13 for both items). -CDI- PIC voluntarily discarded the chicken and spring mix. -Observed opened package of hot dogs and cooked steak in WIC without date marks. -CDI- PIC verified open/cook date of both items by referencing additional bag of hot dogs and checking the freezer thaw-date of steak. PIC properly added date marks. -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 .

3-501.18 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 multiple items held past their 7-day timeframe (sliced tomatoes, cut lettuce, spring mix, diced chicken, mac and cheese). -CDI- PIC voluntarily discarded all items listed. 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 breading container underneath stove without label with item’s name.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shrimp and raw Philly steak stored above ready-to-eat fries in the reach-in freezer. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed no disclosure statement on consumer advisory on menu, stating that burgers may be served raw/undercooked. -CDI- PIC added disclosure to large chalkboard on wall in dining room, clearly visible to all guests.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. -Observed stack of single-service items, removed from protective packaging and stored open-face up. Observed visible debris inside single-service items. -CDI- PIC voluntarily discarded the exposed single-service articles and ensured all others were enclosed in protective packaging.

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 buildup of residue/food debris along shelves storing utensils, 3-compartment sink nozzle, and sides of equipment. -Great improvement noted since past inspections/visits. EHS and PIC discussed facility’s cleaning schedule. -1/2 points-

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 2 items: liquid eggs, cream, hotdogs, opened days before with no date marking. CDI liquid eggs and cream were voluntarily discarded. Hotdogs were date marked. 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 . 3-501.18 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 house made coleslaw with prep date of 5/11. CDI PIC 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in prep area.

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 handle touching Mac and cheese. Ensure handle stays above top of food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI certified hot holding equipment being used. Repeat

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 splash and residue on lower shelving, cooling appliances, and inside of RIF. Clean with more frequency. Repeat.

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 build up and debris on floors, especially around legs of equipment and on edges and corners. Require more frequent cleaning. Repeat

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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy debris and build up in cavity of microwave. More frequent cleaning is required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer. VR required

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI certified hot holding equipment being used.

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 splash and residue on fronts of equipment, cooling appliances, handles of appliances, splash and residue on drink dispenser underneath around nozzle and back splash metal plate. Observed build up on shelving above prep and 3 comp sinks. More frequent cleaning needed. Repeat. Observed some improvement, 1/2 points

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 build up and debris on floors, especially around legs of equipment and on edges and corners. Require more frequent cleaning. Repeat Observed improvement, 1/2 points

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands then dry with paper towel. CDI Employee rewashed hands and used paper towel as barrier to shut faucet off.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with no sanitizer. VR required. Using three comp sink and properly concentrated sanitizer to sanitize after dish machine 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple bowls and utensils stored cleaned that had food debris and residue. CDI Items returned to dish area for rewash. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy debris and build up in cavity of microwave. More frequent cleaning is required.

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 hotdogs, marinara, meat sauce, and cheese sauce with no date mark. CDI Items voluntarily discarded. 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 . 3-501.18 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 bbq pork, cooked noodles, cooked ground beef with expiration of 10/28. Observed Mac and cheese with date mark of 10/30 that was prepared on 10/27. CDI Mac and cheese date mark corrected and all other items 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live fruit fly in three comp sink.

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 cooking oil stored directly on floor.

4-501.11 Maintain equipment in good repair. Observed torn gasket for reach in freezer.

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 splash and residue on fronts of equipment, cooling appliances, handles of appliances, splash and residue on drink dispenser underneath around nozzle and back splash metal plate. Observed build up on shelving above prep and 3 comp sinks. More frequent cleaning needed. Repeat.

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 build up and debris on floors, especially around legs of equipment. Require more frequent cleaning. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observe egg wash stored over ready to eat items in WIC. CDI PIC voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed splash and build up on inside of microwave. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses and cut lettuce holding above 41F. CDI PIC stated they were in prep unit since yesterday. Items voluntarily discarded. EHS discussed not holding items in containers that do not sit into a prep top. 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 .

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 Mac and cheese, open cream and open liquid egg with out date marks. CDI PIC date marked all 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed egg wash that was held out the day before for TPHC and then placed back in WIC. CDI PIC voluntarily discarded.

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 splash and residue on fronts of equipment, cooling appliances, handles of appliances, splash and residue on drink dispenser underneath around nozzle and back splash metal plate. Observed build up on shelving above prep and 3 comp sinks. More frequent cleaning needed. Repeat.

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 build up and debris on floors, especially around legs of equipment. Require more frequent cleaning. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on top box of consumer product.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed empty container of dressing in hand sink. CDI PIC removed 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink by three comp sink. CDI PIC provided hand soap.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed garlic cloves and potatoes with growth on them. CDI PIC voluntarily discarded.

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 Rice made a few days prior, with date mark of 9/12. PIC stated it was made a week ago, and placed in freezer. PIC thought an old lid had been possibly used as those dates were not correct. EHS discussed need to place correct date of preparation and placement into freezer, then date it come out of freezer. Discussed using clean lids. CDI. Rice was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach with no label CDI PIC labeled bottle.

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 ROP fish thawing in package not opened or removed.

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 splash and residue on fronts of equipment, cooling appliances, handles of appliances, splash and residue on drink dispenser underneath around nozzle and back splash metal plate. More frequent cleaning needed. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors open

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 build up and debris on floors, especially around legs of equipment. Require more frequent cleaning. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed fish buttermilk batter with raw fish pieces in it stored above RTE cheese. CDI. PIC reversed 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 sliced cheeses in individual plastic sealed bags in prep top holding above 41F. PIC stated items had been there since yesterday. CDI. PIC voluntarily discarded. Repeat. No escalation of points due to last inspection entire unit out. Great improvement from last inspection. 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 .

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 cut tomatoes, marinara, milk and creamer with out date marks. CDI. PIC date marked all items. Great deal of improvement from previous inspections. 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 .

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 residue, splash and tackiness to surfaces of equipment. Food debris in reach in freezer. Top of oven with debris and build up. Items require more thorough and frequent cleaning. Repeat

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 build up and debris on floors, especially around legs of equipment. Require more frequent cleaning. Repeat 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large reach in cooler and hot holding equipment (non ansi) not in use, being stored in back. Remove from premises.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no PIC that was a certified food protection manager and had multiple priority item violations. Owner showed up near end of inspection. CDI Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No food employee present during inspection was a certified food protection manager. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Beer cheese in prep unit small serving cup with white growths, no date on item. PIC discarded. CDI

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bananas and avocados with dry clothes and napkins stored on top. Napkins and dry clothes moved to shelving below, separate from food items. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food containers stacked in clean dish area with sticker residue still attached. Stickers and residue need to be removed during washing process. Items placed in dish area for rewash. CDI 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave with paper inside to set items on, heavy debris and build up. needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in RIC prep unit to be holding temperature of above 41F. Ambient temperature in RIC was varying rapidly but maintaining above 41F. All TCS items were voluntarily discarded. Repairman called. VR required for unit. 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 .

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 multiple items in all units with out date marks. Items that were prepared the day prior had date marks adhered. Other items were voluntarily discarded. CDI Repeat VR required 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 . 3-501.18 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 chicken with discard date of 4/23. Item 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour for fried items with no label. PIC labeled. CDI

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 single use cup used as scoop in salsa. Cup discarded.

4-501.11 Maintain equipment in good repair. Prep unit is not holding temperature or items 41F or below. Needs repair.

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 residue, splash and tackiness to surfaces of equipment. Items require more thorough and frequent cleaning.

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 build up and debris on floors, especially around legs of equipment. Require more frequent cleaning.

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. Observed no certified food protection manager present in establishment during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple food containers with sticker residue. Sticker adhesive must be removed in washing process. Items moved to dish area for reclean. CDI 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed marinara, pepper jacks cheese, and bag of cut lettuce with no dates. PIC date marked. CDI 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 .

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 microwave with residue and build up. Observed shelves and sides of equipment in need of cleaning. Repeat

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 active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT

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 Pan of raw turkey burgers observed on shelf above ready-to-eat foods in upright freezer. Do not store raw animal foods above ready-to-eat foods. Once raw animal food is removed from original packaging it must be stored appropriately in the freezer. CDI - Turkey burgers moved to bottom of freezer. REPEAT. Kept at half credit due to no increase in severity from last inspection.

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 . 4 fryer baskets, 1 tong and 1 container found with visible food residue on them but were stored as clean. CDI - Items taken to dish machine to be washed. 0 pts.

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 . Cheese sauce in walk-in cooler was prepared on 9-22 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Cheese sauce discarded. // 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 . 2 bags of mixed greens were not date marked and looked old and in poor condition. Cooked chicken and Mac and cheese were missing date labels in walk-in cooler. TCS ready-to-eat foods must be dated if in establishment for over 24 hours. CDI - Mixed greens discarded and other items dated by PIC. REPEAT

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 2 thermometers in establishment are not working. 1 the display is broken and the other does not read any temperature. VR - Verification required within 10 days that establishment has acquired new thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed in kitchen. Contact pest control for solutions for flies. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker in kitchen is not NSF commercial equipment. Remove from establishment. 0 pts.

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. Clean shelves and sides of cooking equipment in kitchen. 0 pts.

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet handle is not working properly. Repair. 0 pts.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Heat lamps do not have shatter-proof bulbs. Replace bulbs with shatter-proof bulbs. 0 pts.

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. Observed no certified food protection manager present in establishment during inspection. PIC, Ronald, is not a certified manager.

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 bag of pepperoni stored directly under raw fish in WIC. Pepperoni is a ready to eat food and should not be stored under raw animal foods. CDI - pepperoni relocated. Overall significant improvement noted in food storage order. No point escalation due to improvement. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on soda machine nozzles. Clean frequently to prevent buildup.

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 all TCS foods in flip top cooler above 41f with items observed to be as high at 60f. See chart. Ambient temperature of unit 38f. Upon discussion with PIC, all items had been stocked into the cooler from WIC approximately 30 min prior to EHS arrival. PIC noted that stocking process may have taken some time to complete. CDI - EHS monitored food to ensure all items cooled back to 41f during inspection. Do not let TCS food sit out of refrigeration for extended periods of time. EHS recommends filling containers and evaluating date marking while in the cooler to prevent stocking process from taking too long.

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 on date marking please visit: http://meck.co/FoodSafety. Observed date marking present on most TCS foods, however, system is not consistent. Some foods marked with prep date, some with expiration date, some with both dates, and some foods that should have open date marking do not (cream cheese, half and half). CDI - items with no date marking discarded. Date marking corrected to make consistent throughout. EHS recommends marking TCS foods with both the prep date and the expiration date to avoid confusion and inconsistency. REPEAT- no point escalation as date marking significantly improved and no expired TCS foods observed.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed items on menu which are not offered in undercooked form with asterisks denoting part of consumer advisory including Avalanche Turkey Burger and The Chicken or The Egg sandwich. PIC noted that turkey burgers are fully cooked, crispy chicken breast is fully cooked, and fried egg is fully cooked. Remove consumer advisory asterisk from these menu items. Also clarify with staff if the beef patty or the egg on the Twisted Farmhouse sandwich will be offered cooked less than well done - if so, add consumer advisory asterisk to this menu item. Verification required within 10 days.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of bleach on food prep countertop in kitchen adjacent to food items. CDI - relocated away from food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crock pot stored on shelf beside oven area. Remove as this item is not approved for commercial use.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules set forth in food code for food safety and handling are being met. During inspection, EHS noted multiple violations related to risk factors that are the responsibility of the PIC including improper hand washing, bare hand contact with ready to eat food, and lack of employee reporting agreements. CDI by education of PIC regarding duties as stated in food code.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed no employee health agreements available for review for any employee present in the establishment. EHS provided printed copy of reportable illnesses and printed copy of employee health agreement during inspection. All front of house and back of house employees must have signed copy available for review. Verification required within 3 days.

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 no written procedures available for responding to vomit or diarrheal events. EHS provided this information during previous inspection. CDI - copy of written procedures again provided to PIC. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed multiple employees wash hands using improper procedures including washing without use of soap, scrubbing for less than 15 seconds, and using freshly washed hands to turn off unclean faucet handles without use of a barrier. CDI - EHS coached employees individually on handwashing procedures and discussed with PIC who also coached employees.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee using bare hands to re-package sliced cheese products. Observed PIC use bare hands to to wash lettuce for immediate service. CDI - EHS directed employees to wash hands, don gloves before handling ready to eat foods. Cheese and lettuce discarded. Gloves donned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for drying hands at main back of house hand sink or at hand sink beside bulk ice machine. CDI - towels replaced. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed liquid and ice from beverage in basin of hand sink near bulk ice machine. Do not use hand sinks as dump sinks. CDI - EHS coached PIC on hand sink usage. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed pan of cut tomatoes in reach in cooler with expired date marking and visible microbial growth. CDI - discarded. REPEAT

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 pan of cooked bacon stored under raw shrimp and raw chicken in reach in cooler. CDI - bacon relocated. Observed flat of raw shell eggs stored directly above ready to eat items in WIC. CDI - eggs relocated to bottom shelf. 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. Observed various unwashed produce items stored on top shelf in WIC directly above ready to eat cakes and washed/ready to eat produce items. CDI - unwashed produce relocated to bottom shelf.

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 on date marking please visit: http://meck.co/FoodSafety. Observed various TCS foods with no date marking including open feta cheese, pans of sliced tomatoes, pans of cooked mac and cheese, open re-packaged pepperoni, open partially used cream, and more. CDI- items with known dates prepared by PIC allowed to be date marked, items with unknown prep or open dates discarded. 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/ Observed pan of cut tomatoes in reach in with date mark 5/31, various house made sauces with expired date marking, and fresh mozzarella with expired date marking. CDI - items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sudsy chemical with no identification. Employee identified as bleach and soapy water. CDI - label applied. Observed bulk commercial container hooked to wall dispenser labeled peroxide multi surface in which product has been replaced with purple chemical PIC identified as floor cleaner. CDI - product properly labeled as to contents.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies and house flies in back of house areas. Contact PCO for service. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food wearing watches above the food handler gloves. Remove watches and jewelry from arms when handling food.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed head of romaine removed from packaging in WIC and taken directly to line, torn and placed on sandwich for service without washing. Wash produce that is not received in ready to eat form prior to service.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knives wedged in between unclean sides flip top cooler and prep table. Store in use knives in a sanitary manner.

4-904.11 (A) - Kitchenware and Tableware - Preventing Contamination. Observed employee wrapping cleaned and sanitized multi use silverware using bare hands and handling the utensils using the mouth contact areas while wrapping. EHS coached employee to don gloves to wrap silverware and to re-wash items packaged and handled with bare hands.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat test kit with water inside plastic container and all test strips water damaged and non-functional. Sanitizer concentration verified with EHS test kit. CDI - front of house PIC located some test strips by end of inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items including cell phone, cigarettes, and more laying on cloth draped across inverted pot at vegetable prep sink. Designate a place away from food and food contact items for the storage of employee items.

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. CDI by education of PIC. Written procedures left on site during inspection. 0 point deduction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed filter laying inside of hand sink basin and utensils hanging blocking paper towel dispenser at hand sink near dish area. CDI - filter removed from basin and items relocated from in front of dispenser. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed dispenser not providing paper towels at hand sink near beverage dispensers. CDI - dispenser re-loaded and dispensing towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed cheesecake and container of queso fresco cheese both with visible microbial growth in WIC. CDI- products 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. Observed no parasite destruction guarantee available for salmon which may be cooked to order. Salmon sourced from Costco, however, no guarantee available/provided. CDI - salmon to be fully cooked well done to at least 145f until new source for salmon with parasite guarantee is in place.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed quat sanitizer dispenser at 3 part sink providing product at 0ppm concentration. Spray bottles and sink testing at 0ppm. CDI - chlorine sanitizer at 100ppm set up in 3 part sink and used to fill spray bottles for front of house use until new quat source container acquired. Two spray bottles of RTU pre-mixed quat sanitizer testing at proper concentrations present in establishment to be used for food prep surfaces in kitchen. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

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 on date marking please visit: http://meck.co/FoodSafety. Observed various TCS foods with no date marking including open queso fresco cheese, open commercial spanakopita. Observed macaroni and cheese and mozzarella sticks with incorrect date marking - items frozen and thawed but date marking not updated making items appear expired. CDI- items discarded.

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 salmon PIC confirmed can be cooked to order with no asterisk denoting part of consumer advisory on menu. CDI- due to lack of parasite guarantee, salmon will be fully cooked to at least 145 at this time (see #14). Menu to be updated with asterisks if salmon will be offered cooked to order in the future.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies around bar and beverage stations. Contact PCO for service.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household Instant Pot brand cooker in the kitchen area. Remove as this item is not approved for commercial use. REPEAT

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC and staff unsure of illnesses, symptoms and when to return to work. CDI- handout given

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donn gloves without washing hands. CDI- hands washed and gloves donned

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand fully cooked chicken during advanced prep. CDI- PIC corrected, changed procedure

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cup stored in hand sink. CDI- removed

7-201.11 Store toxic materials to avoid contamination. -P Observed a peroxide based cleaning solution stored in a quat sanitizer labeled . CDI- discarded bottle

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coke n box stored on floor CDI- removed

4-205.10 Food Equipment, Certification and Classification - C Observed open TCS foods stored in coke cooler with disclaimer “not for real food storage” CDI- removed to walk in cooler

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for dish machine; chlorine. VR