FIREBIRDS WOODFIRED GRILL #54

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a tomato dicer stored clean with residue in the crevices. CDI, item moved to dish washer area for cleaning. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded cheese, salad, and diced tomato prepared this morning that did not achieve 41 F within 4 hours. Products observed between 44 - 48 F. CDI, products discarded. Ensure food items are cooled within the 4 hours window. Remember to check products prepared at room temperature before storing in the refrigerator so that staff know to monitor cooling for products. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut and diced tomato products and corn salsa at the salad line and expo above 41F. Observed cooked mushrooms at 31 - 48 in another prep top unit. The refrigerators observed working properly and several other products were in compliance in the unit. CDI, out of temperature products discarded. Due to the air temperature of the kitchen, staff need to keep products stirred to keep the product more in contact with the cold air of the refrigerator and keep the products covered. Recommend using metal pans vs. plastic. Recommend that staff check temperatures of the products more often. The prep top refrigerators having out of temperature products has been noted in the past, ensure the products remain in compliance. If additional violations are noted in the future, a Risk Control Plan will be required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 ribs prepared this morning for cooking this evening at 53 F in a deep covered container, with 1 hour remaining to cool to 41. CDI product removed from deep pan and placed in single layer on a pan in the freezer. Observed salad, cheese, and cut tomato products stored cooling in deep covered containers. CDI,These products did not achieve 41 F within 4 hours and were discarded. Observed container of coleslaw inside drawer unit at 53 F, that had just been prepared, chef advised they do not cool in the reach in units, CDI, product placed in walk in refrigerator. Please have all kitchen staff watch the training video at the link below. When a product is returned to a refrigerator and is above 41 F, the product must be effectively cooled using an approved cooling method. The blast freezer is no longer working, please have it repaired so that products can be cooled more quickly. A risk control plan will be required if improvement is not made. A Verification visit to see improved processes will be made within 10 days. 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 .

3-304.12 (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 tongs stored on the oven handles where staff are brushing up against them. Place the tongs on a clean prep surface or in water that is above 135F.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of a few pans on a shelf. Ensure dishes are dry before stacking.

4-502.11(A) Maintain utensils in good repair. Observed the Robocoup blade damaged and chipped. CDI, blade taken out of service. Keep all untensils in good 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 the wire rack on the wall above where the wood is stored in the kitchen collecting residue. Clean the shelving.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed the community dumpster with trash on the ground. Work with the other tenants to keep this area clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee washing out a wiping cloth inside of a hand sink. CDI - Employee washing educated and will no longer use the hand sink for this purpose.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed par-cooked tuna stored above cooked chicken wings in the walk-in cooler. Observed raw scallops stored above cooked crab meat in the walk-in cooler. Observed raw fish and shrimp stored above cooked shrimp in a reach-in cooler. CDI - Items were moved to the correct order.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 47-50 degree TCS foods in the salad prep cooler. Observed 70 degree blue cheese stuffed olives (house made) at the bar. Items were voluntarily discarded. Chef Rashaune had placed a separate appetizer cooler on TPHC and labeled products before inspection began. Maintenance is expected to repair the coolers within the next few days. Both prep coolers will now be on temporary 4-hour TPHC until they are repaired. EHS provided temporary policy during inspection.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed an employee place and actively cooling container of corn salsa in the prep cooler. CDI - Item was brought back to the walk-in. No points taken due to improvement from last inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing watches or bracelets.

4-501.11 Maintain equipment in good repair. Observed two prep coolers not working properly.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine unable to reach 160F. PIC continued to run dish machine during last half of inspection. CDI- after running dish machine several times 160F was read on EHS’s thermoplate. Contact manufacturer to assess dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 15-stack of plates, 6-stack of long plates stored as clean on cook line with food debris and residue accumulation. CDI- PIC removed items to be 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 .

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 cut cantaloupe in WIC without a date, chicken wings in cold drawer without a date. CDI- PIC discarded cantaloupe, removed chicken wings to have correct date label marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed roasted tomatoes in prep drawers, pickled onions in flip top with no date. CDI- PIC was aware of when items were prepped and had dates marked. Ensure TCS food prepped in establishment have correct date marked whenever item is held or intended to be held more than 24hrs. 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 cooked cavitappi pasta noodles cooling below .12F/min. EHS observed pasta being held in prep sink after being shocked before being removed to blast chiller. CDI- EHS discussed effective cooling methods with PIC, PIC removed pasta from densely packed containers. 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 top of dish machine with debris accumulation, racks above prep sinks with residue accumulation. Increase cleaning frequency. *REPEAT*

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed heavy cardboard waste accumulation in outdoor refuse area. Increase cleaning frequency, provide receptacle of sufficient capacity, remove cardboard waste from area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal speaker and keys stored on shelf above prep table with clean dishes and equipment. CDI- PIC removed items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hardboiled eggs overstacked and holding at 49F in flip top cooler. CDI - Hardboiled eggs were removed to reduce volume in flip top cooler. Hard boiled eggs were taken to blast chiller to rapidly cool to 41F or less. -0 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous unlabeled working and storage containers of cooking ingredients at prep line and in dry storage area. -REPEAT- -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly in kitchen area. -0 points-

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 non-food contact surfaces of food storage containers with food debris and residues. -0 points-

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 shaker containers of ingredients and food storage bins without labels. CDI - Labels were created during inspection. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor next to flip top unit. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed seared (not fully cooked) tuna stored above ready to eat cheesecake on speed rack. CDI - PIC corrected storage order. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed rusty shelving used to store drying dishes and glassware. Resurface/replace shelving. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in establishment with gouges and staining. Resurface/replace cutting boards so they are smooth and easily cleanable. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, bleu cheese crumbles, and hardboiled egg holding in flip top cooler at temperatures between 48F and 50F. All other times in flip top cooler and low boy cooler underneath were 41F and below. Elevated temperatures may have been from nearby heat lamp. CDI - Items were voluntarily discarded. Points not elevated. -REPEAT- -1.5 points- 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 .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature mechanical dish machine achieving final rinse temperatures between 151F and 152F. CDI - It was determined that hot water temperature booster was turned off and not operating. PIC turned on temperature booster and final rinse temperatures of 161F and above were achieved. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings cold holding at 46F in refrigerated drawer. All other items in drawer were at 41F or below. CDI - A defrost setting was noted during current and previous inspection which may have caused elevated temperatures in unit. PIC has been advised to conduct frequent temperature checks of unit. Refrigeration unit was allowed to cycle through defrost setting and chicken wings cooled rapidly to 41F by end of 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large chunks of food in handwashing sink at prep line. CDI - Food was removed by regulator -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings cold holding at 53F in refrigerated drawer. All other items in drawer were at 41F or below. CDI - Refrigeration unit was in defrost mode and allowed to cycle through defrost setting. Chicken wings cooled rapidly to 41F by end of inspection. PIC has been advised to conduct frequent temperature checks of equipment and to maintain TCS foods at 41F or less. -0 points- 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 .

3-501.15 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 cooked rice cooling in flip top cooler. Observed tightly wrapped containers of raw salmon cooling in walk in cooler. CDI - Cooked rice was placed in refrigeration unit to rapidly cool to 41F or less. Salmon was unwrapped to allow cold air to circulate in and around food. -REPEAT- -1 point- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Establishment has regular pest control. Control insects to prevent infestation. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets. 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 wearing hair restraints. -0.5 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in-use sanitizer bucket stored on floor in kitchen. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in food prep area. CDI - Paper towels were provided. -0 points-

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 roasted tomatoes with a temperature of 74F cooling at ambient room temperature on speed rack. Observed covered and stacked containers of cooked pasta cooling in walk in cooler. CDI - Roasted tomatoes were moved to blast chiller to rapidly cool to 41F or less. PIC has been advised to remove covers and unstack to allow cold air to circulate in and around food. -REPEAT- -1 point- 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cut onion stored directly on shelving in walk in cooler. Store onion in container or packaging. -0 points-

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 dust, debris, and residues on shelving throughout kitchen and prep areas. Recommend higher frequency and more thorough cleaning. -0.5 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 food debris, standing water, and residues on flooring under cooking equipment, shelving, and around cold holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cup of soda with no lid on shelf over prep cooler. CDI - Cup was removed by PIC.

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 shell eggs on shelf over bags of blue cheese in WIC. CDI - Eggs were relocated.

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 food debris on choppers, metal pans, salad bowls, tongs, cutting boards and utensils throughout the facility. CDI - Items were moved to dish area to be cleaned. PIC and EHS discussed training dishwashers to check utensils for cleanliness before being stored.

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 prime rib in low boy at 44 F. Observed crab in portioned cups in WIC at 45 F. Observed boiled eggs in prep top at 44 F. CDI - Food was voluntarily 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 . Observed feta, cherry tomato, egg rolls, lobster queso, peppers, wings, and prime rib in various prep and reach in coolers with no date labels. CDI - Items were dated correctly or 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 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 pilaf with date of 11/29 and fettuccine dated to be discarded on 12/11 in drawer coolers. Observed pico in drawer cooler dated to be discarded on 12/10. CDI - Pilaf date was corrected and all other food was voluntarily 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 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 tuna cooling in prep unit drawer drop 0 degrees in 1 hour. CDI - Tuna was moved to WIC to cool and began dropping temperature. REPEAT. Points decreased due to improvements in cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tortilla soup stored on the floor in the WIF. CDI - Soup containers were moved onto a riser to be off the floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI- Bucket was move off the floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the lactic acid sanitizer concentration at 170ppm in sanitizer bucket. CDI - Bucket was refilled at 3-comp sink which was dispensing at correct concentration. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in crab in lowboy. CDI- Scoop was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stored on shelf wet stacked. Needs to be air dried before stacking. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed melted handles on scoops and other utensils in facility. Needs removal. 4-501.11 Maintain equipment in good repair. Observed facilities blast chiller is not operating. PIC stated the blast chiller is under warranty and a work order has bee placed for its repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on beverage box storage rack. CDI - Jackets were removed by PIC.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. Observed the heat sanitizing dishmachine temped at 152F. Observed that the sprayers within the unit were in need of cleaning. CDI - PIC cleaned the dishmachine and refilled, Temped at 160F after cleaning. -REPEAT- For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine chute accumulating residue. Clean and maintain.

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 prepped today cut lettuce, diced tomatoes, and penne pasta cooling in the walk in cooler covered and stacked. CDI - PIC covered and unstacked cut lettuce and tomatoes. Penne pasta was placed in the blast chiller. -REPEAT- 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 .

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 tuna thawed from frozen not removed from the reduced oxygen packaging. Fish was already thawed. CDI - PIC stated they were still prepping and was in the process of cutting, removed from the reduced oxygen packaging when the fish is still frozen.

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 container unlabaled which contained: water, oil or vinegar. Properly label to prevent misuse.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the sanitizer concentration just below the acceptable level at 170ppm. Maintain sink and surface cleaner sanitizer between 272-700 ppm. Contact chemical provider to recalibrate the dispenser.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers above the prep area stacked wet. Allow to air dry prior to stacking. -REPEAT-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting warped from heat at the cookline and prep top cooler. Replace.

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 plan, CDI - provided plan via email. Print out and discuss and educate your employee on the process.

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. Observed an employee water bottle stored over the prep area. CDI - voluntarily discarded. Discussion on acceptable places to store employee beverages to prevent contamination.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled gloves in the handsink next to the 3-compartment sink. CDI - gloves discarded.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. Observed the heat sanitizing dishmachine only achieving 155F. PIC has called EcoLab and they arrived during the inspection. Verification visit required within 3 days to ensure compliance. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tortilla soup and clam chowder below 130F and stored in the hot holding cabinet. Discussion with the PIC and soups were cooked and cooled the day before, then reheated this morning. CDI - since it’s been less than 2 hours from reheat allowed PIC to reheat Soups to 165F. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fettuccine noodles in reach in cooler at 66-68F. Observed buttermilk water temped at 45F. Observed penne pasta in walk in cooler temped 43F. Discussion with PIC, fettuccine was out getting preportioned then placed back into the reach in cooler. CDI - PIC placed fettuccine in blast chiller, buttermilk water and penne pasta were 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 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 cooked ribs in the reach in not properly datemarked, opened anchovies, sliced turkey and ham not date marked in the walk in cooler. Observed feta cheese and Cooked Mac n cheese in cooler drawers not datemarked. Discussion with the PIC all of these products were made yesterday. CDI - Allowed to date mark the foods during the inspection. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed salted butter mixtures (Cajun and herb) on prep area off temperature. Observed buttermilk water temped at 45F. Discussion with the PIC and they stated that the buttermilk water is discarded. recommended that all three of these items be on TPHC. -REPEAT- TPHC procedure template may be found at: http://meck.co/FoodSafety Unless documentation that butter is not a TCS food is provided, fill out procedure and time stamp items for 4 hours. TPHC paperwork filled out during the inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket stored on the prep table/counter. CDI- PIC relocated the bucket to prevent contamination.

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 prepped today cut lettuce cooling in the walk in cooler covered and stacked. CDI - PIC covered and unstacked. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers above the prep area stacked wet. Allow to air dry prior to stacking.

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 plan, CDI written plan provided and posted over the office door.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in cook line hand sink. CDI by instruction not to use as a dump sink.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee use his thermometer without first cleaning/sanitizing it. CDI Instruction provide to use sanitizer cloth or alcohol swap before and after use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked 3 cooked chicken breasts sitting next the the grill at 110F. CDI by reheating them to 168F on the grill.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed salted butter mixtures (Cajun and herb) on prep area off temperature. Unless documentation that butter is not a TCS food is provided, fill out procedure and time stamp items for 4 hours. VR verification required in 3 days to check written procedure.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one red sanitizer bucket on the floor on the cook line. CDI by placing it on a lower shelf