CHAR BAR 7

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 drinks on prep areas cutting boards throughout kitchen

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at expo handsink during inspection. CDI - PIC stocked

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw burger stored over containers of au jus. CDI-au jus discarded. Shell eggs stored behind RTE foods in prep drawer. CDI-enabled eggs moved to drawer with other raw proteins. 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 few TCS foods >41F. Cool foods in WIC and don’t put into prep top until <41F. Pico returned to WIC to cool. Chicken at breading station on ice bath was not submerged to the level of the food. If ice is only touching the bottom of the pan, only the chicken at the bottom of the pan will be cold. No escalation of points due to improvement (new prep top). 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of undiluted bleach hung on side of 3-comp sink over clean side drainboard. Undiluted bleach is not needed in a spray bottle. CDI-bottle relocated

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on cutting boards throughout.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed containers wet stacked. Air dry completely before stacking 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean pans and utensils hung over dirty side of drainboard at 3-comp sink. Clean utensils stacked on drainboard where fish was thawing in the basin. Unprotected ice wands in WIF. Wrap/protect after W/R/S before freezing

4-501.11 Maintain equipment in good repair. Observed rusting on shelves in WIC during inspection. Repair or replacement necessary. Repeat. 0.5 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. Observed grease/grime buildup on prep sink/3-comp sink handles.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed area around dumpster sludgy. Replace dumpster if it’s rusted through

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at grill handsink during inspection. CDI - PIC stocked. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed various heavily dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. 1 pt.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine dispensing between 0ppm-10ppm chlorine during inspection. Maintenance contacted during inspection. Facility to utilize single service items for customer service. All kitchen equipment and utensils to be washed and rinsed in dish machine, and sanitized in three compartment sink until repair. 72 hour VR required. 1.5 pts. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods holding above 41F throughout kitchen during inspection. See temperature chart. CDI - All items voluntarily discarded. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed heavy cream in sautee prep and milk in drink RIC not baring labels identifying the date which they were opened. PIC unable to confirm opening dates. CDI - All items voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed dressings at expo station not labeled with time which they were removed from temperature control and placed on time control. CDI - PIC labeled dressings with appropriate time. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various boxes of food being stored on the floor in WIF during inspection. Ensure all food items are stored at least 6 inches off the ground at all times. Repeat. 2 pts.

4-501.11 Maintain equipment in good repair. Observed rusting on shelves in WIC during inspection. Repair or replacement necessary. Repeat. 0.5 pts

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw chicken, doff gloves, and don new gloves to handle RTE food without washing hands in between glove change. CDI - EHS coached PIC and employee. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented cans being stored in conjunction ith unadulterated cans in dry storage area. CDI - PIC removed to be returned for credit. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chili cooling in WIC since 7/31/25 holding at 44F during inspection. CDI - Chili voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in protein RIC holding above 41F during inspection. See temperature chart. Chicken was stocked outside of the bounds of air curtain. Observed all TCS foods in control prep holding above 41F during inspection. See temperature chart. Ambient in unit 68F. PIC stated breaker had tripped, turning unit off. CDI - Raw Chicken moved to be within the bounds of air curtain. Control prep turned back on and allowed to cool down. All TCS foods that had been stored in unit overnight voluntarily discarded. All TCS foods recently stocked moved to WIC to cool down. Ambient in unit dropped to 45F by end of inspection. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 no written procedures for TPHC on site for items held on time, such as raw chicken, raw fish, salad dressings, and onion straws. CDI - Forms provided and filled out during inspection. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 chili cooling since 7/31/25 in WIC in a deep, covered plastic container during inspection. Chili had missed cooling window. Observed tomatoes cut at 10:15am not placed into cooling until 11:30am, while in a deep plastic container. Observed cut lettuce cooling in WIC while in a deep, covered plastic container. CDI - Chili voluntarily discarded. Tomatoes moved to sheet pans in WIF to rapidly cool. Lettuce container uncovered to promote rapid cooling. Repeat. 1 pt. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various boxes of food being stored directly on floor in WIF during inspection. CDI - PIC placed boxes in appropriate location. 1 pt.

4-501.11 Maintain equipment in good repair. Observed shelving in WIC heavily rusted. Observed gasket in fryer RIC torn. Repair or replacement necessary. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine actively being used and testing at 10ppm. -CDI- Dish machine was primed and the chlorine sanitizer tested at 100ppm. (1.5 pts) 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

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 corn salsa, regular salsa, and cooked chicken above 41F in a flip top low boy unit. PIC stated that none of the items had been removed from the unit since the day prior to the inspection. The rest of the food items in the unit ranged from 36-39F. -CDI- PIC voluntarily discarded the necessary food items. (1.5 pts) 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 .

3-501.15 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 corn salsa and regular salsa stored in deep plastic containers with the lids on in holding above 41F. Also observed cooked chicken in the same unit holding above 41F. Items were not able to cool properly form the day before. -CDI- PIC voluntarily discarded the necessary food items. (0.5 pts) l 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles of oils and spices without labels. All working containers must be labeled when they are not in their original packaging. (1 pt)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented cans being stored with other cans that were not damaged or dented. -CDI- PIC relocated the dented cans to the appropriate location for damaged goods. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked while being stored as clean. Separate containers to allow proper air drying. REPEAT*** (0.5 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. Observed large amounts of white build up and large amounts of rust on the wire shelves in the WIC. Increase cleaning frequency and repair shelves. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in the can wash station. Repair faucet. Visits will be made to ensure the faucet is repaired. (1 pt)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee phones on prep tables throughout the kitchen upon arrival. -CDI- Phones were put away or relocated to appropriate location. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in the dish machine at 10ppm while actively being used. -CDI- PIC primed the dish machine and the new sanitizer was at 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed very slight food debris and sticker residue on the insides of multiple metal pans while being stored as clean. -CDI- PIC placed the necessary items in the dish pit to be rewashed and sanitized. REPEAT*** (1.5 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream, tartar sauce, salsa, shredded lettuce, cooked chicken, and blue cheese dressing above 41F while being held cold in the middle flip top unit. Ambient temperature of the inside of the unit was 45. PIC voluntarily discarded the necessary items. PIC also called to put in a maintenance request and will be holding the restocked items on time. VR REQUIRED*** REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked metal pans while being stored as clean. Separate pans to allow proper air drying. -CDI- PIC placed the dishes in the dish pit to be rewashed and sanitized. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gasket on the middle prep top unit as well as both of the doors no physically attached to the unit. Repair the necessary items.

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 damaged tile in front of the grill area in the kitchen as well as low grout throughout the kitchen area. Repair/replace the necessary items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed jalapeños stored above washed lettuce bins. CDI PIC moved over to another shelf in correct order. For more information on food storage order 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 can opener with heavy residue and build up on blade. CDI Can opener placed in dish are for re wash. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple raw protein items in tall RIC not holding 41F and below. PIC stated items were placed in RIC and were not in RIC overnight. CDI PIC quickly moved all items to WIF to cool quickly. PIC stated they will call repairman to repair cooler immediately . Observed several containers on prep top stacked above line in metal container with slice cheese holding above 41F. PIC took out of temp cheese to WIC to cool quickly. Will not overfill pans going forward. VR 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items cooling from yesterday with no date mark. CDI PIC 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 multiple items with todays date that were prepped yesterday. CDI PIC corrected date mark. 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 working bottles of fluids such as oil with no label.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean “wet nesting” . Allow containers to completely air dry before stacking.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink and two hand sinks with peeling or missing sealant. Replace sealant.

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 inside of every RIC and RIF with food debris and residue. Clean with more frequency.

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 water damaged ceiling tiles and damage to door frame near back door. Repair or replace. 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 heavy debris and build up on floor especially along edges and in corners. Clean with more frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed covered personal drink on prep top. CDI Item was moved to bottom shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels at handsink in kitchen area. CDI PIC replenished paper towel dispenser. -0 Points 6-301.14 Post a handwash sign at each handsink. EHS observed no hand wash sign in employee restrooms. CDI EHS gave posters for PIC to post. -0 Points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pimento chz and cooked broccoli at 50F stored in flip top cooler. CDI PIC placed foods in WIC to quickly cool to 41F. Repeat -3 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf EHS observed one dented can stored with non dented cans. CDI PIC relocated dented can to a separate location. -1 Point

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 tenders being stored above raw fish inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running approx. 5 cycles. CDI: Machine was primed new concentration is 50ppm chlorine. 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 various metal pans and plastic containers soiled with food debris while being stored as clean. CDI: All items were placed to be rewashed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed housemade ranch, housemade cilantro yogurt dressing, swiss cheese, pepper jack, cheddar and pimento cheese above 41F. Ranch and cilantro yogurt dressing were held on counter out of temperature control, all cheeses were over stacked. CDI: All items were placed in walk in cooler to cool. Cilantro dressing and ranch will be placed on TPHC from now on according to PIC. 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 .

3-501.19 (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 facility holding chicken tenders in beer batter at breading station on TPHC. Facility does not have TPHC procedures. CDI: PIC filled out TPHC procedures at end of inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed facility holding chicken tenders in beer batter on TPHC without a start/discard time. CDI: PIC placed time label on item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling at a rate of 0F/min inside a large plastic container covered with a lid. CDI: PIC removed lids from 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of all prep units and reach in coolers. Clean as needed.

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 ceiling vents throughout kitchen with dust build up. Clean as needed.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado stored in reach in unit with label attached. Ensure that avocados are being washed (including sticker removal) before use.

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 sprayer at prep sink hanging below flood rim. Adjust sprayer to hang above rim or keep hung up between uses. CDI - PIC placed sprayer on hook above rim. - 1 -

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 some tongs, plastic containers, and dressing dishes with food debris left attached recommend a more thorough cleaning with spot checks following. CDI- Dishes moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above temperature threshold. See temperature chart. CDI- Items in between 42-45F were cooled. Items above this threshold were discarded unless recently prepped. 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 .

3-501.15 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 a number of foods that were recently prepared that were placed in open air environment or bagged while cooling. Observed items in the walk in cooler with no air flow or venting. Ensure that cooling is carried out using approved processes stated above. CDI- Lids vented.

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 handle making contact with food on the prep station. Utensils removed to washed, rinsed, and sanitized again.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Dishes shall be stored in a manner that allows proper air flow to pans and plastic containers to fully dry.

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 an employee drink stored on the main prep station. Ensure that employee drinks are stored in a manner that prevent possible contamination from occurring with a lid and straw.

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 some pans and plastic containers with food debris and labels left attached recommend a more thorough cleaning with spot checks following. CDI- Dishes moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above temperature threshold. Items include turkey, lettuce cheese, chicken breast and buttermilk.See temperature chart. CDI- Foods above 45 were discarded. Foods in between 43-45F were cooled. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed vape stored above food prep station. CDI- Removed from station during the inspection.

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 dust attached to wall above main prep station. Recommend a higher cleaning frequency.

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 some pans with food debris and labels left attached recommend a high cleaning frequency. CDI- Dishes moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 salad mix lettuce, salsa, portioned turkey and pico above temperature threshold. See temperature chart. Foods were moved to walk in cooler to cool back below temperature threshold of discarded if foods were found above 45F.

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 salt and oil in secondary containers without labels attached to identify contents. CDI- Labeled during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in reach in unit with labels attached. Ensure that avocados are being washed before use. Avocados moved to prep unit to be washed prior to use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Dishes shall be stored in a manner that allows proper air flow to pans and plastic containers to fully dry.

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 take out trays and metal pans stored open ended with no form protection from splash. CDI- Trays and foil dishes were inverted during the 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 . Observed some pans with food debris and labels left attached recommend a high cleaning frequency. CDI- Dishes moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed wings cooling at a rate that will not meet cooling. Wings in 34 minutes dropped a total of 1.4F. In order to meet cooling, wings should have dropped a total of 4.08F. CDI- Wings were spread out on sheet pan to allow more air flow to cool at a faste rate.

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 ranch (containing buttermilk), lettuce, salsa, and raw burgers above temperature threshold. See temperature chart. Foods were movedx to walk in cooler to cool back below temperature threshold of discarded if foods were found above 45F.

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 a number of foods that were recently prepared that were placed in open air environment or bagged while cooling. Ensure that cooling is carried out using approved processes stated above. Observed wings cooling in a large amount on sheet tray stacked on top of each other causing the wings to not meet cooling. CDI- Wings were spread out on a sheet pan to cool at a faster rate.

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 salt and oil in secondary containers without labels attached to identify contents. CDI- Labeled during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Dishes shall be savored in a manner that allows proper air flow to pans and plastic containers to fully cool.

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 . Cheeses in flip top coolers all recorded above 41F (see chart). CDI- Placed in unit a hour ago so rapidly cooled down in freezer. Also noted a bag of cabbage, container of turkey, and raw chicken all recorded above 41F. CDI- All discarded. 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 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 . Garlic butter sauce recorded at 89F in WIC in tight fitting lid. CDI- Separated into sheet trays and placed in freezer for cooling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Sweater stored on box in back corner.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a milky substance in the hand washing sink at the bar. Advised manager this must only be used for hand washing. There are 2 dump sinks at the bar that may be used for anything besides hand washing.

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 shell eggs stored under raw chicken in walkin cooler. Moved eggs above the chicken. Observed raw shell eggs in a container above ready to eat food in the prep unit on the line. Moved container to bottom shelf.

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 middle and end prep units holding some foods above 41F (see temp chart). This area is very warm due to the stovetop and oven. Recommend decreasing the temperature of the prep units (if possible and in compliance with manufacturer specs). The middle prep unit does not have a cover, so keeping lids on items will be helpful. Observed ranch and spicy ranch in the bottom of the first prep unit above 41F. They are in plastic dispensers. They will be kept in the walkin cooler in future. Items out of temperature were voluntarily discarded. For squeeze bottles of TCS foods, facility added ice and water to the pan that comes up to the neck of the bottle. Observed ranch and spicy ranch (made with buttermilk) sitting out for use. Employees allow these to sit out until the container is empty and they then replace them with a new container from refrigeration. They go through these containers multiple times throughout the night. Emailed TPHC procedure form and it was filled out during the inspection and the containers sitting out were labeled with start and discard times.

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 cooked portioned chicken, portioned rice, mushrooms, portioned pasta without date marks. Days of prep were known so they were labeled with those dates during the inspection. 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 garlic aioli with a date of 2/26. It was voluntarily discarded. If you move to powdered garlic this will not be considered a TCS food based on ingredients.

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 multiple items that had not properly cooled to 41F placed in the tops of the prep units including corn, black beans, pico, kale slaw. They were all moved back to the walkin cooler to chill to 41F before being placed back in to the prep units.

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 shakers and squeeze bottles of products without labels. Label with product name.

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 cake serving utensils stored in water at the expo station. They were moved to dish pit to be washed. You may keep them in a clean container without water and wash and sanitize utensils every 4 hours.

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