JUNIPER GRILL BALLANTYNE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed sanitizer bucket blocking access to hand sink at server station. CDI - PIC moved sanitizer bucket away from hand sink to allow access to utility. REPEAT. (1)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed minor black residue accumulating along the sides of interior surfaces of ice machine. EHS advised to increase cleaning frequency to avoid accumulation. (0)

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. EHS observed lobster sauce cooling in WIC above 70F (see temp chart). PIC stated sauce was started at 9:30a and finished cooking at 10:00a. PIC stated neither cooking or cooling temperatures were documented. Based on the last known time when food was removed to be prepared, EHS advised sauce has not properly cooled within 2 hours from 135F to 70F. EHS observed sauce uncovered in WIC, however, EHS observed minor film on sauce and advised that active stirring and monitoring should be implemented to ensure long term compliance with cooling. CDI - Due to missing cooling parameter, PIC voluntarily discarded sauce. (0) 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 EHS observed cooked onions, raw seabass, raw hamburger beef, steak, and crab cakes above 41F during inspection (see temp chart). These items were located in the front compartments of sliding doors of low boy cooler at grill and low boy compartment of make unit. EHS advised that due to the high heat in the summer combined with the kitchen, that cabinet drawer cooling compartments can fluctuate when used frequently. PIC stated a line check was just conducted but temperatures of TCS foods in cabinet drawers were not observed. CDI - Due to not being able to verify how long these items were above 41F, PIC decided to voluntarily discard all items. EHS allowed PIC to keep raw burger meat due to being 45F. EHS advised to monitor temperatures of cabinet drawers coolers, during the summer especially, to ensure long term compliance for cold holding. (1.5) 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 EHS observed lobster sauce prepared in house which failed to meet cooling parameters. EHS observed sauce left open in WIC, but observed thin film over sauce. PIC stated sauce was prepared by morning employee and left in WIC. EHS advised to continuously stir and monitor temperatures to ensure compliance with cooling parameters and methods. EHS observed raw shrimp cooling in WIC from being thawed and portioned, PIC stated this item was just portioned 30 min prior to inspection. EHS observed shrimp portioned in plastic bags and stored in WIC to cool. EHS observed double stacked pan of portioned shrimp with ice pan on bottom. EHS observed temperature of shrimp in contact with ice bath under 41F. However, EHS observed temperature of container not in contact with ice only decreasing 3 degrees in 30 minutes. EHS advised to spread out portioned shrimp onto sheet pans or place all in ice bath to quickly cool. CDI - PIC voluntarily discarded lobster sauce due to missing cooling parameters, PIC spread shrimp out onto ice bath to ensure adequate cooling. (0.5) 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 (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. EHS observed in use utensil being stored in water at room temperature. EHS advised that in use utensils shall be stored in running water or at a temperature of 135F. CDI - PIC removed utensil from water. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed numerous items being stored at hand sink located at server station. EHS observed sanitizer bucket and multiple employee drinks stored in front of handsink blocking access to sink. EHS advised to keep area clear of items and clutter so that the hand sink can be accessed at all times. CDI - PIC removed items. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw beef stored over RTE foods in WIC (pasteurized eggs). EHS observed seared tuna (undercooked) stored above RTE foods such as cooked shrimp and chicken. CDI - PIC rearranged storage order, no contamination observed. (1.5) 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. EHS observed a few pans with food residue present on interior surface of pans. EHS observed a scoop, and two mandolins with food debris present on food contact surface. CDI - PIC removed items and placed in dish to be wash, rinsed, and sanitized. REPEAT. (1.5) 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) EHS observed cooked chicken, shrimp, and brisket, on speed rack in WIC without proper dates. PIC stated shrimp was made today and just finished cooling. PIC stated chicken and brisket had been in WIC for a few days. CDI - PIC verified prep dates and was allowed to date items. EHS advised items may be required to be discarded during next inspection due to missing dates. REPEAT. (1.5) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths on make line stored in sanitizer at 0ppm. CDI - PIC removed sanitizer buckets and created new buckets at 150 ppm(manufacturer suggested). (0)

4-501.11 Maintain equipment in good repair. EHS observed make table in front of char grill with sliding door in disrepair. Door is hard to close and off track creating space in the door which can effect the ability for the unit to hold adequate temperature. Repair. (0)

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. EHS observed exposed insulation and dry wall above can wash . EHS suggested provided a cover for this due to absorbency. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee drinks stored above prep surfaces and co mingled with single service items in server station. EHS observed employee phone stored on single service boxes on make line. EHS advised to designate areas for employee belongings to avoid potential contamination. (0.5)

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to present EHS with parasite letter. PIC stated it is farm raised and have not been required to provide in the past. PIC stated documentation will be sent end of day today and PIC will forward information to EHS via email. Ten day VR required. (1)

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. EHS observed raw beef and steaks being stored over raw pork in WIC. EHS observed raw beef stored over chicken in WIC. CDI - PIC rearranged storage order. (0) 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. EHS observed deli slicer soiled with food residue and debris. PIC stated slicer had not been used today. CDI - PIC deconstructed slicer to be wash, rinsed, and sanitized. (0) 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed romesco sauce cooling in WIC. PIC stated this sauce finished cooking at 1pm. EHS observed sauce at 76F in WIC. CDI - PIC voluntarily discarded sauce due to missing cooling window. (0) 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 EHS observed ranch, Caesar dressing, remi dressing, and mahi held above 41F. PIC stated since last inspection they have tried to fill sauce bottles only half way to keep them colder. EHS advised to store TCS sauces in bottom of make unit in reach in area to guarantee these items stay below 41F. CDI - PIC voluntarily discarded sauces. REPEAT. (3) 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) EHS observed whipped ricotta and salsa verde without proper date marks. PIC was able to confirm prep date with food employee. EHS observed cooked sweet potatoes in make unit held beyond 7 days. CDI - PIC applied accurate dates to whipped ricotta and salsa verde. PIC voluntarily discarded sweet potatoes. EHS advised PIC that if dates are missing on items in the future these items would be discarded. (0) 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 (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. EHS observed sheet in kitchen stating what items are held on time. This sheet is missing all other information required in regards to the TPHC process. CDI - EHS provided PIC with TPHC form and assisted in filling out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 EHS observed numerous items on make line timed to be discarded at 3:00pm. EHS observed these items still on make line at 3:30pm. CDI - PIC voluntarily discarded items on time and made new items with correct time stamp. (1.5)

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed can of raid in facility. Can stated for residential use only. CDI - PIC voluntarily discarded pesticide. (0)

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 EHS observed romesco sauce in larger plastic Camaro cooling in WIC. Romesco sauce was left open to cool but PIC stated it had not been stirred since placed in unit. EHS observed portioned pork in plastic bags in metal pan in WIC. EHS observed this pork above 41F, PIC stated this pork was portioned about 3.5 hours prior to inspection. EHS instructed PIC to place items in freezer to avoid missing cooling window. CDI - Romesco sauce was voluntarily discarded due to missing cooling window. Pork was separated on sheet pan and cooled to 41F in freezer. (0.5) 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. EHS observed numerous sauce bottles on make line unlabeled. EHS advised to label all working containers of food. (0)

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. EHS observed bottom shelf of make unit 4 with a pool of liquid in bottom of unit as well as food debris. EHS observed gaskets on grill lowboy accumulating food residue. Increase cleaning frequency to avoid accumulation. (0.5)

REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed clarified butter and mashed potatoes in hot box below 135F. Other items on all shelves holding above 135F indicate hot holding unit is in good repair. Also observed clarified butter at cook line below 135F. CDI- PIC reheats both clarified butters and mashed potatoes to 165F before returning to hot box/steamwell. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed same bottled TCS sauces above between 42F-45F in fliptop as previous inspection (cilantro sauce, chipotle ranch). EHS advises facility to begin half-filling bottles or utilize TPHC. CDI- PIC removes top portions of sauces and rapidly cools back to 41F. (-3)

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker at fliptop. CDI- PIC returns avocado for re-washing at veg wash sink. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scoring, including board on far left side of make-top line at fliptop. Replace worn boards at earliest opportunity. (-0.5)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed meat slicer no longer used at facility on back prep counter with wiping cloths stored on top. Remove unused equipment from premises at earliest opportunity. (-0)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage beside sanitizer bucket below prep top in back of kitchen. CDI- PIC removes employee beverage. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of mashed potatoes in top portion, second shelf of hot box between 111F-123F. PIC states both were properly reheated to 165F shortly before. CDI- PIC reheats potatoes to 165F and returns to portion of hot box working well. PIC will monitor hot box to determine if unit was over-filled or requiring repairs. Other portions of hot box observed holding foods at proper temperature. (-0) 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 .

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several bottled TCS dressings (Cesar, ranch, chipotle and wasabi mayo) in cook line fliptops between 44F-50F. PIC states dressing were brought from the WIC less than an hour before. CDI- PIC relocates dressings to WIC for rapid cooling. They will be held in ice bath, on TPHC, or in lowboy going forward. (-1.5) 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 .

3-304.12 (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 two knives with blades between fliptops. CDI- PIC removes knives for cleaning and will store elsewhere going forward. (-0.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed empty chlorine container at dish machine and 0PPM sanitizer detected following wash cycle. CDI- PIC connects new container of chlorine and runs machine at 150PPM. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab cakes inside cold drawer at cook line at 44F. CDI- PIC moves crab cakes to the back portion of the cold drawer, where they drop to 40F within 30 minutes. EHS advises PIC to keep the front-most portion of cold drawer unused, to best facilitate air flow. No points taken for single item out of compliance. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quat at 0PPM. CDI- PIC remixes to 200PPM. (-.05)

4-501.11 Maintain equipment in good repair. Observed small dairy RIC with TCS foods above 41F, unable to maintain proper cold holding temperature and frozen over with ice inside. PIC moves TCS foods to WIC where they rapidly return to 41F, and will not store TCS foods in the dairy cooler until it has been diagnosed and repaired. (-0)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. PIC states they have replaced the plug and had it go missing again already. EHS advises they request another to be brought. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish behind RTE foods in cooling drawer. CDI- PIC moves raw fish to front row. (-0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed melted butter at cook line at 115F. CDI- PIC relocated butter to stove for rapid reheating. EHS advises facility to either hold butter at >135F or proceed with proper TPHC. Repeat. (-3) 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 .

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink with missing O-rings, preventing the ability to seal and hold water. PIC confirms repairs have been scheduled and the dish machine will suffice in the interim. (-0)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. Repeat; no escalation of points due to shared dumpster and ongoing difficulty with current waste management company. EHS advises facility to secure a drain plug at the earliest opportunity and bring the dumpster into compliance. (-0)

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 ground beef being stored above whole muscle brisket in the walk-in cooler. CDI - Items were moved to the correct order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a cleaned deli slicer with a significant amount of food debris behind the blade. CDI - Item was rewashed. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed melted, unsalted butter and unsalted honey butter (made in house) at 101 and 74 degrees. CDI - REHS educated PIC on salted vs. unsalted butter and what qualifies as TCS. Items were voluntarily discarded and establishment will add items to their TPHC list or use salted butter.

3-501.18 Discard TCS food items after the 7 day date mark. -P Observed 8 day old cooked and pickled onions, cooked salsa verde and house made ranch. CDI - Items were voluntarily discarded. Establishment is currently marking items for "use by the 8th date." To avoid confusion, REHS recommends switching to a 7 day date mark. Repeat. No escalation in points due to improvement.

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 a large amount of fish thawing in intact ROP packages. CDI - Education provided and items were cut open.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two prep cooler cutting boards with deep stains and cuts.

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

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed cook line employee grab sanitizer cloth from bucket, wipe down cutting board on prep line, then go back to preparing food without washing hands or changing gloves. CDI-Discussed with employee,PIC. Hands rewashed. Overall handwashing procedures observed in compliance.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed leftover sticker residue on stacked, cleaned food containers in dish area. CDI-Discussed with dish employee and PIC. Employee began actively removing sticker residue from containers. 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 is not been labeled, or if the label is incorrect. -P Observed on large Cambro container of black beans with date mark 8/19-8/26. CDI-PIC discarded beans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 whole milk, liquid eggs, half and half, and heavy cream that has been opened and stored in the walk in cooler but no date mark was observed. CDI-PIC stated items were opened yesterday and PIC placed a date mark sticker from yesterdays date.

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 spices in metal containers as well as oils and liquids in squirt bottles that were not in their original containers and without labels.

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 lightly soiled cleaned utensils at clean dish rack as well as can opener with food debris. CDI-PIC removed items and placed at dish area. -REPEAT VIOLATION-

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 large container of beans out of cold holding temperature (see temperature chart). PIC stated beans were cooked yesterday and have not been removed from walk in cooler today. CDI-PIC voluntarily discarded beans. -repeat violation-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. PIC stated that prime rib and select “catch of the day” are occasionally served on their menu on a weekend basis or a few times a month but items are not written on the menu. Customers have the option of ordering prime rib under cooked and certain fish can be ordered under cooked as well. List these items on menu/or smaller separate menu with a disclosure and reminder if these items can be ordered raw or undercooked. VR-A verification visit will be conducted within 10 days to see that items are listed on a menu or separate menu with a disclosure and reminder.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut and prepped while sticker is still on avocados. CDI-stickers were removed and avocados were rewashed. -REPEAT VIOLATION-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored directly on top of ice machine. CDI-PIC washed, rinsed, and sanitized scoops before placing them in ice scoop holder.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being stacked wet at clean dish rack.

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 multiple PICs and serve safe certified managerial staff overseeing food employees bare hand preparing ready to eat foods with no correction. CDI. Pics and staff coached

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 not in compliance yet CDI handout given

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 multiple employee beverages stored on food prep surfaces.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observed multiple food employees wear gloves to walk in cooler and back to food prep. CDI coached

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed multiple food employees bare hand preparing ready to eat food with no understanding that they were doing anything improper. CDI. Pics coached. Employee washed hands and donned gloves

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 over juice in walk in cooler and raw animal protein over ready to eat food in cold hold drawers. CDI

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 lightly soiled cleaned utensils. CDI removed to clean

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 cut leafy greens and cabbage cold held above 41°. CDI placed on temporary tphc

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 two containers of cooked foods held beyond 7 days. CDI changed

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 ambient cooling in top of prep unit open during operational service hours. CDI coached and placed on temporary tphc

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed water pitchers open and exposed to customers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on food prep surface. Not in sanitizer. 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 multiple soiled wiping cloths on prep surfaces. 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 stored on floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados not washed before service.

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 ice cream scoop in standing water at room temperature. CDI removed

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 linen napkins stored immediately adjacent to hand sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed dehumidifier for fruit to be a residential product.