ALEXANDER MICHAELS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up sanitizer bucket using hand sink beside dish machine. CDI: Item was removed, education provided.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being held in water on counter at 126F. CDI: Container of utensils was placed back on flat top.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down to be cleaned. 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 .

3-501.15 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 lettuce cooling in the low reach in covered. CDI- Lid removed and placed in the walk in cooler to cool. 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 .

6-303.11 Provide required lighting intensity. Observed low lighting in walk in cooler. Some areas were o ft candles. Get more light

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above cheese in the low reach in. CDI- Fish placed on the bottom. 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 employee bang spatula on the side of the trash can, then put it back on the line for use. CDI- Spatula taken to be washed. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser without label. CDI- Labeled.

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 seasonings without labels. CDI- Labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored clean with old food residue. CDI- Slicer taken to be cleaned. 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 horse radish made with sour cream (on ice) and turkey (prep top 2) holding above 41F. CDI- More ice added to cool. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser without a label. CDI- Labeled.

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 low grout in kitchen area. Observed food and debris between tiles.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed boxes of tomatoes above RTE foods such as soups, gravies, and prepared items. CDI items relocated. 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 shredded lettuce, diced tomatoes, provolone, and shredded cheese that was overstacked in prep top where top portion was above 41F. CDI top portions discarded and remaining product at 41F and below. 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 facility with feta cheese, shredded lettuce, fettuccine, and other TCS items that did not have back ups in the bottom portion of the unit without date marks. CDI dates added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 broccoli soup (70-108F) and turkey gravy cooling (86-146F) in plastic containers in walk in unit. Products were cooling but at a slow rate. CDI employee placed broccoli and gravy in shallow metal pans to cool down in walk in unit. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 sanitizer bucket with visible debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meatball mix stored over fully cooked meatloaf in walk in. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 meatball mix stored over raw fish in walk in cooler. CDI: Product was reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salsa and ranch cooling in walk in cooler with 15 min left still above 41F. CDI: Products placed in shallow, metal pans and in an ice bath. Employee stirred product constantly to cool. Product cooled to 41F within remaining time. EHS recommends putting any canned/shelf stable products in the walk in the day prior to preparation so all ingredients start cold prior to mixing to help eliminate/limit cooling. 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://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 ranch cooling in a deep, covered plastic pitcher and salsa cooling in a deep container. CDI: Products were separated and rapidly cooled in an ice bath with stirring. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on right side reach in door of salad prep top cooler split and in need of replacing. Observed shelving in dry storage beginning to peel. Observed shelving poles in walk in cooler peeling. REPEAT VIOLATION Previous violation corrected. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink bent from wall and in need of reaffixing and sealing.

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 minor wall damage to left of stairs going to dry storage. Observed wall damage at bottom right corner of stairs. Observed grout in front of dish area and handsink low and holding water. 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 some grease build up on wall and ceiling and on pipes by grill.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee tell EHS that chicken was done cooking. Observed chicken was cooked to 140F. CDI: Chicken was fully cooked to over 165F.

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 one pitcher of ranch from 11/22 in reach in part of prep cooler. CDI: Ranch voluntarily discarded. REPEAT VIOLATION 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 Observed no date mark on pan of pasta salad in the prep top cooler. CDI: Date of 11/24 added to pan from bulk container. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of flour stored on floor on the cook line. CDI: Flour relocated to shelf.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in doors of main prep top cooler split and in need of replacing. 4-502.11(A) Maintain utensils in good repair. Observed several damaged plastic containers and plastic lids stored as clean and with food in them. Replace utensils and containers as they become damaged and are no longer smooth and easily cleanable.

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 meat loaf cooling just before 2 hours still above 70F. CDI: Product separated and cooled properly with remaining time. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler air temp at 44F and holding foods 44F-47F. PIC stated that he adjusted the temperature late this morning because the early morning temps were 34-36F and they had issues with some product freezing last week. Cooler was turned down during inspection. All proteins and dairy were relocated to second walk in cooler. VERIFICATION REQUIRED to ensure that temperature comes down on the unit. PIC has chosen to voluntarily close and has called technician to come and verify that there is no coolant issue. Observed cheese in prep top cooler above 41F. Employee stated he had the sliced cheese stored at the grill station and then put it back in the prep unit. CDI: Cheese placed on TPHC. Cheese added to TPHC procedures. 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 .

3-501.18 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 corned beef from 8/18 in walk in. CDI: Product was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 corned beef cooling while in a deep covered container. CDI: Corned beef spread out and cooled in walk in cooler uncovered.Observed meatloaf cooling while still in the large portion. CDI: Meatloaf was cut and spread out to promote air flow around product. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with a paper towel. CDI: Employee separated dishes for air drying.

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 minor paint chipping on wall in upstairs storage where dry good shelving is. 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 some grease build up on wall and ceiling by grill.

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 quinoa burgers cooling in walk in cooler in a deep metal pan just before 4 hours and still at 43F. CDI: Product spread onto two sheet pans and rapidly cooled to 41F within remaining time. 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://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 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 quinoa burgers cooling in a deep metal pan in the walk in. CDI: Product moved to sheet pans to rapidly cool to 41F.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle down in panko bread crumbs in storage upstairs. CDI: Scoop removed and stood up. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils for the grill in water at 103F. CDI: Water rapidly heated to over 165F and utensils placed in water.

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 minor grease build up on bottom of shelf to left of grill prep unit.

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 minor paint chipping on wall in upstairs storage where dry good shelving is.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handle cheese for sandwiches with bare hand. CDI: Cheese voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over ready to eat quinoa mix and chocolate sauce in walk in. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

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 no date mark on pans throughout prep tops including but not limited to turkey, corned beef, salad mix, roasted turkey, and pasta salad. Observed old date stickers remaining on some containers such as grilled onions and peppers in walk in. CDI: Items were correctly date marked based on large batch in the walk in. Old date stickers removed.

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 cod stored over ready to eat deli meats. CDI: Product relocated to raw protein shelf.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 corned beef sliced about 3 hours prior per employee that was in walk in tightly wrapped and 55F. CDI: Product with 5 min left in cooling time was at 43F after EHS directed staff to unwrap and cool it on a sheet tray. Product allowed to continue to cool to 41F.

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 corned beef that was sliced and portioned cooling while tightly wrapped and then placed In a covered lexan in the walk in cooler. CDI: Product was unwrapped and spread out to cool.

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 pitcher of what PIC stated was oil. CDI: Pitcher was properly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of potatoes stored on the floor of the walk in.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in door of main prep cooler (right side) and salad/sandwich prep cooler (right side) to be damaged. 4-502.11(A) Maintain utensils in good repair. Observed 2 damaged, no longer smooth and easily cleanable, rubber spatulas stored as clean hanging over the sink. CDI: Spatulas were voluntarily discarded.

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 penne, broccoli slaw, pasta salad, and spring mix cold holding above 41F. PIC states slaw, pasta, and spring mix were prepared 2 hours ago. Observed date mark of 9/20 on penne. CDI, penne discarded. Slaw, pasta, and spring mix place on sheet pans for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. Equipment shall be air dried before storing.

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 several items in the prep top cooler including but not limited to gravy, broccoli slaw, and pasta salad with today’s date when items were made either on 6/21 or 6/17 per back up batches. CDI: Items correctly labeled throughout prep top. EHS and PIC discussed that the original preparation date of the food item (or oldest ingredient) must be transferred to the smaller pans in the prep top.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle and unlabeled pitcher of what PIC stated was water and oil, respectively. CDI: Items were properly labeled.

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 some area of the threshold to the kitchen where absorbent foam is present. Make area smooth and easily cleanable. REPEAT VIOLATION Previous violation corrected.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS provided PIC with an updated policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea plan on site. CDI: EHS provided PIC with a link to the state plan via email and explained requirements.

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 right side of wall with some damage from hand trucks going up the stairs to the upstairs storage room. Facility has made some improvements to the left side of the wall going up the stairs. REPEAT VIOLATION

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cut up steak in reach in cooler that PIC stated was cooked below 145F. Steak was then cooled and cut and then will be reheated for immediate service to below 165F. CDI: Product removed from service. EHS and PIC discussed par-cooking and that facility will likely need to either cook from raw to order or fully cook the flank steak all the way through and then cool and reheat to order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many items holding in the walk in cooler above 41F. Several items are in the walk in at 41F and below. PIC stated that they had a very large delivery today. EHS noted that the grill cook went in and out of the walk in cooler 12 times within 5 minutes. EHS and PIC determined that the heavy load on the cooler combined with the time spent putting away the large delivery has contributed to some of the prepared foods being held above 41F. EHS will make a return visit this afternoon to determine if cooler will be able to recover. PIC has temperature record from before lunch service showing that cooler was holding below 41F. EHS recommends TPHC for the popular chicken and burger items in order to reduce load on the walk in. EHS provided TPHC form to PIC via email today. REPEAT VIOLATION VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed gasket on main prep top unit by expo window within the kitchen is broken. Observed walk in cooler gasket and a gasket on the prep cooler used for salads to be broken. CDI: PIC stated that the gasket guy company has been called. Gasket guy representative came today during the inspection and stated that the gaskets will be replaced within 3 days. REPEAT VIOLATION

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls to the right of stairs going to upstairs storage area is severely damaged. EHS recommends covering area with FRP so that delivery hand trucks, etc do not easily damage the area. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed some food. build up behind blade of slicer. EHS and employee discussed proper slicer cleaning. Employee stated that he wipes down the pieces of the slicer that cannot go through the dish washer with sanitizer only. CDI: Slicer was cleaned properly. EHS explained the distinct wash, rinse, and sanitize steps for clean in place equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one quart of half and half in reach in above 41F. PIC has been monitoring unit and thermometer in the food within the unit was properly calibrated and reading at 41F. CDI: Through discussion with PIC and observation of wait staff, EHS determined that product may have been out frequently due to use, causing increase in temperature. EHS offered suggestions such as TPHC or keeping it in a unit that has a colder air temp. Item returned to 41F in the tall reach in directly adjacent to first holding unit. REPEAT VIOLATION Points reduced to zero because facility has purchased data logger thermometers for units and is constantly monitoring the temperatures along with having records of temperatures taken throughout the day. Units are all in compliance today.

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 quinoa burger mix (vegetarian) that is very thick and dense cooling in a deep, covered plastic container. CDI: Product was moved to a half sheet pan and then rapidly cooled.

4-501.11 Maintain equipment in good repair. Observed gasket on main prep top unit by expo window within the kitchen is broken.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility has no 3-comp sink. Facility has only a 2-comp and dish machine. CDI: EHS has been working with PIC on variance application since last inspection. PIC stated that the variance application and supporting documents were mailed to the variance committee and he is awaiting on a decision from them. REPEAT VIOLATION No points taken as process for variance is started and the facility has completed its requirements for the committee to review the procedure.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls to the right of stairs going to upstairs storage area is severely damaged. EHS recommends covering area with FRP so that delivery hand trucks, etc do not easily damage the area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler on bar side holding items above 41F. CDI: All TCS items voluntarily discarded. Observed lettuces that were holding in prep top for lunch above 41F. CDI: Items rapidly cooled to 41F by end of inspection. REPEAT VIOLATION

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored in bucket of sanitizer. CDI: Knife removed. REPEAT VIOLATION

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility has no 3-comp sink. Facility has only a 2-comp and dish machine. CDI: EHS sent PIC the variance application. Without an approved variance, points will increase on subsequent inspections.

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 grease and dust build up on ceilings and vent pipes in kitchen.

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 gravy cooling in the walk in cooler at 118F (see temp chart). PIC stated that the gravy was made over 3 hrs ago. Observed cooked mushrooms, grilled chicken, and grilled onions with a cooling rate of 0 F/min. CDI PIC voluntarily discarded gravy and uncovered containers of grilled onions, chicken, and mushrooms to rapid cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods (tuna salad, quinoa, etc.) in the reach in unit above 41F (see temp chart). Ambient temperature of the unit was 48F. CDI PIC voluntarily discarded all TCS foods above 41F. Repeat violation. Verification required.

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 marinara sauce (dated 9/30), canned chipotle peppers (9/30), and cooked beef (dated 9/30) held past 7 days. Ensure to discard TCS foods after 7 days. CDI PIC voluntarily discarded TCS foods held past 7 days.

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 mushrooms, grilled onions, grilled chicken, and gravy cooling in a stacked and covered plastic container in the walk in cooler. CDI PIC uncovered plastic containers and voluntarily discarded gravy.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in a container of bleach sanitizer. CDI PIC removed knives and placed at the mechanical dishwasher and EHS discussed storage options.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed NFCS (non-food contact surface) of the deli meat slicer and reach in units with debris build up. Ensure to increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of tuna salad in the prep top unit with a temperature above 41F. CDI- PIC replaced container with a new container of tuna salad with a temperature of 40F.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the bar area. CDI- PIC retrieved paper towels for the handsink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottles, sanitizer buckets, and degreaser not labeled in the back kitchen area. CDI- PIC labeled all working containers.

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 salads in the front reach in cooler being cooled with tightly fitting wrappers. Explained to PIC that salads should be uncovered and cooled before being wrapped. CDI- PIC unwrapped salads to ensure better air circulation for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices, sauces, and salt and paper with no clear labeled. CDI- PIC labeled items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and front soda nozzle in need of cleaning.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility only has two compartment sink variance information provided to PIC

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 vents in ceiling in need of replacement currently hanging down from ceiling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, slaw, pasta salad and deli meats in cold holding above 45F. CDI items 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 Observed pasta salad and slaw in reach-in cooler above 45F. CDI items placed in walk-in cooler to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed flip top/reach-in cooler non-functional; cooler not in use.

Observed chicken and beef patties in walk in cooler not covered. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed interior of ice machine collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed butter at 101 degrees F. CDI - heated to 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed items in flip top over 45 degrees including sliced tomatoes at 50, pasta salad at 54, feta cheese at 54, spring mix at 51. CDI - all items discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.

Observed salsa in flip top dated expiration at 9/25. CDI - 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

Observed no variance for 2 compartment sink. Facility is using 2 compartment sink for the washing of produce. Facility is responsible for coming up with standards of practice for using washing vegetables in 2 compartment sink. 3-502.11 Variance Requirement - PF A variance is required when a facility does not have 3 compartment ware washing sink installed.

Observed wiping cloth sanitizer buckets with 0 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed straws with no wrappers present next to dish machine not covered. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed spray arm leaking for pre-scrape. 4-501.11 Maintain equipment in good repair.

Observed ceiling repairs not complete around HVAC vent over 2 compartment sink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle a clean soda nozzle without washing his hands. CDI-by instruction and nozzle washed, rinsed and sanitized.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by soiled dishes. CDI-dishes relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and toSuch. -Pf Observed soiled knives stored as clean on the knife rack. CDI-knives sent to be rewashed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a bag of spinach opened yesterday without the required datemark. CDI-spinach datemarked.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed a 2 compartment sink being used without documentation of required variance. PIC states facility was permitted with 2 comp sink in 1983 and was grandfathered.

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 ham sliced this morining tightly wrapped in indivdual portions cooling 1 hour in the walk-in and flip top cooler at 54F. CDI-ham unwrapped and placed on sheet pan to rapidly cool to 45F before servi e. .

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of food containers stored directly on the floor in the dry storage area.

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 accumulation of debris underneath shelving in dry storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top cooler (less than 2 hrs) above 45F. (see temperature chart). CDI-Product placed in walk-in cooler to rapidly cool. Unit has been repaired since last inspection. (REPEAT)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed baked potatoes with a 8/15 date on them. CDI-product discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most all foods in top of front prep unit to be above 50 F. See temp chart CDI- voluntarily discarded VR

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fafility improperly date marking and prepping to cool TCS foods placed on TPHC. CDI- instruction provided; food discarded ; template emailed

s3-501.15 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 leafy greens, cooked vegetables and cut tomatoes improperly cooled in prep units and covered plastic containers. CDI- cooling procedure changed to metal, open, high surface area in walk in cooler

4-501.11 Maintain equipment in good repair. Observed most foods in top front prep unit to be cold holding above 50 F Unit cold under neath but has failed to maintain top foods at 45 F or colder.

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 mushrooms on stove top in cooling process at 96F. CDI-Mushrooms were placed in shallow container and placed in walk-in cooler to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed clear squirt bottles of oils, not labeled to indicate contents.

/3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on surfaces in kitchen area.

.4-501.11 Maintain equipment in good repair. Observed damaged gasket on low prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris between equipment behind bar area. Observed build up of debris in gasket of low reach-in freezer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. Observed floor tiles damaged by ice machine. Observed damage to walls in upstairs dry storage area.

3-301.11 Preventing Contamination from Hands - P,PF No bare hand contact with ready to eat foods. Observed operator touch lettuce with their bare hands. CDI, operator voluntarily discarded lettuce.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is pevented. Observed raw shell eggs stored over ready-to-eat foods in low prep refrigerator. CDI, foods relocated for proper storage. Improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Sanitizer shall be provided at proper concentration. Observed chlorine sanitizer below required concentration at 3 compartment sink. CDI, operator refilled sink to proper concentration. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice bins shall be cleaned cleaned so that accumulation of soil is prevented. Observed ice machine accumulating black soil. Repeat. CDI by instruction. Observed meat slicer stored as clean but food debris accumulating on attachments. CDI, operator removed parts to start cleaning the slicer.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed cut lettuce cold held at 50 degrees F and overstacked above chill line. CDI, operator voluntarily discarded lettuce that was out of temperature. Improvement made since previous inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardous food that is ready to eat and held over 24 hours shall be date marked. Observed baked potatoes not date marked as required in walk in cooler. CDI, operator voluntarily discarded baked potatoes.

7-102.11 Common Name-Working Containers - PF Working containers of toxic substances shall be labeled by common name of substance. Observed 1 container of bleach not labeled. CDI, operator labeled container.

3-304.12 In-Use Utensils, Between-Use Storage - C Store in-use utensils properly. Observed spatula stored in soiled area at grill.

4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed dishwasher drying dishes with a towel after cleaning.

4-501.12 Cutting Surfaces - C Cutting surfaces shall be free of heavy scratches or scarring. Observed 1 cutting board in poor repair. CDI, operator removed cutting board from use.

6-501.19 Closing Toilet Room Doors - C Toilet room doors shall be kept closed. Observed upstairs toilet room door open. 6-202.14 Toilet Rooms, Enclosed - C Toilet rooms shall be provided with a self closing door. Observed toilet room door not self-closing upstairs.

2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage container if handled to prevent contamination of equipment or hands. Observed twist top employee beverage stored on drainboard of 3 compartment sink behind bar. CDI, beverage relocated.

2-301.14 When to Wash - PGeneral Comment: Wash hands before doning gloves. Observed food employee not wash their hands before putting on gloves. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination is prevented. Observed raw fish removed from commercial packaging and stored over bag of french fries in low reach-in freezer. Observed raw hamburger patty box stored in contact with package of salami in walk-in cooler.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PIce machines shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed black residue accumulating inside ice machine. Clean.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 container of rice, 1 container of vegetable stock, 1 container of crawfish, 1 container of cooked beef, 2 packages of eggs, 1 package of turkey, 1 container of cheddar cheese above 45 degrees F in flip top prep unit 2. Unit displaying an ambient air temperature of 45 degrees F as indicated by themocouple. CDI, operator voluntarily discarded foods out of temperature and called mantenance person while on site to look at unit as multiple food items were out of temperature. Operator transfered remaining foods to walk in and flip top prep unit 1 until the unit is repaired.

3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly. Observed several tongs stored on soiled container lids inside walk-in cooler.

. 4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed flip top prep cooler 2 holding an ambient air temperature of 45 degrees F as measured by thermocouple. Some foods were out of temperature and operator called maintenance to ensure unit is holding food at proper temperatures.4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed to splash or spillage shall be constructed of nonabsorbant, easily cleanable surface. Observed wet cloth lining shelf inside walk-in cooler that was wet.

5-205.15 System Maintained in Good Repair - PPlumbing system shall be maintained in good repair. Observed leak at handwashing sink in kitchen and operator stated was scheduled for repair. Verification required by 11/24.

6-501.18 Cleaning of Plumbing Fixtures - CGeneral Comment: Clean toilet fixture in upstairs employee restroom.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed extra equipment and other items accumulating on floors and in need of organization to facilitate cleaning. Observed kitchen floors accumulating soil under equipment and hard to reach areas.

6-202.11 Light Bulbs, Protective Shielding - CLight shall be shatter-proof shatter-resistant or shielded in areas above food or clean equipment. Observed no light shield on light inside keg cooler near bar where lemons and limes were stored.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed cut tomatoe, diced tomatoes, and cole slaw recently prepared and cooling in kitchen prep coolers. CDI, operator relocated foods to walk-in cooler to rapidly cool.

3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Prvent contamination when food is stored and prepared. Observed no barrier between handwashing sink and prep sink located directly next to it. Provide barrier.

3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Containers of sanitizer solution shall be stored so that contamination of equipment is prevented. Observed 1 sanitizer bucket stored on prep area near slicer.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment and linens shall be stored in a clean, dry area. Observed container of clean linen stored on ground below chemical storage in upstairs storage area. CDI, operator relocated linens for proper storage.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed wall damage and peeling wallpaper in upstairs toilet room.

6-303.11 Intensity-Lighting - CGeneral Comment: Provide correct lighting intensity in required warewashing and handwashing areas. Observed no lighting near warewashing areas behind bar.

All food contact surfaces must be clean to teh sight and touch. Observed food debris left on tongs and a plastic container lids, stored as clean. CDI by removing to be rewashed and sanitized.

Maintain non food contact surfaces clean. Observed minor grease build up near hood system area.