MOREHEAD INN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grits held in HH at temperatures below 135F. CDI. PIC reheated to 177 For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed flat of raw shell eggs stored above pans of RTE omelette toppings, inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 deli container of cut tomatoes cooling at a rate of 0.038 deg/min, inside the WIC. Deli container lid was tightly covered. CDI: PIC moved cut toms to a sheet tray to spread out and cool uncovered inside the WIC. 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 small pan of spinach and small pan of shredded cheese cold holding over ice above 41F. Food employee stated that they were brought out from the WIC an hour and a half prior to EHS's observation. CDI: Both TCS food items were moved into the WIC to rapidly cool down. REPEAT VIOLATION. EHS discussed possibly placing the few TCS food items on TPHC, and PIC will reach out to EHS if facility decides to switch over to TPHC. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed asterisks missing for two of their menu items where eggs can be served raw/undercooked. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips to measure the concentration of the chlorine used at the chemical dish machine. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and debris buildup on the dry storage racks/clean dish racks. Increase cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dumped ice in hand sink. CDI Ice melted and drained. Hand sink is only for hand washing. Use prep sink as dump sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items: cheese, liquid egg, shell egg, cut tomatoes, sitting on ice, holding above 41F. CDI PIC placed many items back in WIC for re cooling quickly, placed feta, pooled egg, and shell egg in deeper ice bath and items came down to 41F. Repeat , For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still adhered stored as ready to use. Remove stickers during wash process.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed RIC on countertop not ANSI. Is not holding items 41F and below. Equipment states it is a wine cooler. Do not use for TCS food. Remove and or replace with ANSI RIC. Sanitizer dispenser is not dispensing quat sanitizer at proper concentration. PIC is manually mixing. Repair dispenser.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling paint and fracturing wood on the frames of the windows behind the ovens and prep top. Observed cracked and heavily worn tiles throughout prep area. Facility has wooden floors underneath. Visible improvement no escalation in points. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed spoon and mallet with residue and debris. CDI Items moved to 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 1/2 and 1/2 in WIC holding above 41F with no known last time of 41F and below. CDI PIC voluntarily discarded. Repeat 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue and buildup under racks in WIC. More frequent cleaning required. Repeat

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in restroom. Need covered waste bin.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling paint and fracturing wood on the frames of the windows behind the ovens and prep top. Observed cracked and heavily worn tiles throughout prep area. Facility has wooden floors underneath. Repeat Improvement of some tiles replaced. 1/2 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RIC on countertop holding TCS items over 41F. CDI PIC voluntarily discarded items and will not hold items in RIC until repaired or replaced. 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 is not been labeled, or if the label is incorrect. -P Observed opened Almond Milk with date marking 8/31. CDI Voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed blueberries that were washed and then placed back into original container rendering fruit not washed. Ensure washed fruits or vegetables are not placed back into original container.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed RIC on countertop not ANSI. Is not holding items 41F and below. Equipment states it is a wine cooler. Do not use for TCS food. Remove and or replace with ANSI RIC. Sanitizer dispenser is not dispensing quat sanitizer at proper concentration. PIC is manually mixing. Repair dispenser.

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 fronts and sides of cooking equipment with heavy build up and residue. Clean more frequently.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling paint and fracturing wood on the frames of the windows behind the ovens and prep top. Observed cracked and heavily worn tiles throughout prep area. Facility has wooden floors underneath. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed edges of floors with dust and debris. Observed dust build up on outlets on walls. Need more frequent cleaning. 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 opened almond milk with no date mark. PIC did not know date of open. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed stack of unknown state of pillow cases stacked on prep table near microwave in kitchen area. Linens for Inn should not be stored in kitchen/food prep area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling paint and fracturing wood on the frames of the windows behind the ovens and prep top. Facility has wooden floors underneath. Continuous improvements are being made. 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 behind and under the dishmachine area in need of cleaning. Observed walls near prep sinks with splash and residue. Need more frequent cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over a carton of pasteurized liquid eggs. CDI - PIC relocated the eggs to prevent cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight can been under door to the back. Add rubber threshold to ensure pest do not enter the facility.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a hole in the floor along the coving and floor next to the stove. Facility has wooden floors underneath. Continuous improvements are being made. 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 behind and under the dishmachine area in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer at 2 comp sink at 0ppm. VR required within 3 days to ensure sanitizer mixer at 2 comp sink has been repaired and able to maintain sanitizer at correct ppm. Establishment must manually mix sanitizer to correct ppm until repairs are made.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tiles with large gaps, peeling surfaces, and missing pieces making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. Continuous improvements are being made. 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 cracked light shield in kitchen. Repair or replace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection. For more information on becoming a certified food protection manager 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 items in the glass door reach in cooler holding above 41F. Products included liquid eggs, sliced ham, and parfaits. PIC stated he had prepared the parfaits this morning. EHS suggests using TPHC for this product as they only prepare the amount based on the number of guests for the day. CDI: Parfaits were sold within 20 min of inspection. Other items were moved to the walk in cooler. See #33 regarding reach in cooler. 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 gravy and sausage casserole date marked 6/23. CDI: Products were 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on cream, half and half, or almond milk in the walk in cooler. CDI: Items date marked for 2 days prior when they were opened. 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 Observed cut melons cooling in walk in in a deep, covered container. CDI: Melons spread out and left vented to facilitate 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed countertop glass door reach in cooler not working. This is the only “work out of” refrigeration on the cook line. The only other refrigeration within the facility is a walk in cooler. Per visit made on 1/5/2022: “EHS verified that a table top reach in cooler has been added to the kitchen. Product does meet 4-1 and 4-2 however is listed on the back sticker as a “wine cooler”. EHS discussed with Operations Manager Xzaviar that this is provisionally approved as the products inside are holding below 41F and the unit is smooth and easily cleanable. Xzaviar stated that they have ordered an under counter reach in refrigerator that is a commercial NSF traditional reach in. This product is however back ordered and they purchased the other via a different supplier in order to quickly be able to come into compliance.” No new refrigeration has been added besides the glass door cooler that was verified at that visit. If this cooler is not working, the provisional approval of the unit will be revoked and a traditional, commercial reach in cooler or some other commercial work out of refrigeration must be installed. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed glass door reach in cooler holding food above 41F. Air temp of cooler was 52F. Digital read out on door showed 43F. No analog air thermometer present in unit. EHS and PIC discussed ensuring that cooler air temp is capable of maintaining food at 41F and below. EHS suggested moving the cooler further down the table away from the oven, and also having it serviced to ensure that the cooler is working properly.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some floor tiles with large gaps, peeling surfaces, an missing pieces making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. REPEAT VIOLATION Continuous improvements are being made. Observed chipping paint at the window behind the reach in cooler/prep table. Observed touch up paint needed on wall/shelf near grease trap where chemicals are stored.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee crack eggs with gloved hands, then handle the cooked eggs with the same gloves onto the plate and handle other plateware. CDI: Gloves doffed, hands washed, and gloves changed at EHS direction. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored on top shelf of reach in cooler above ready to eat items. CDI: Eggs moved to the bottom shelf. For more information on food storage order please visit: http://meck.co/FoodSafety

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 melons cooling in reach in cooler after cutting for prep. Melons were relocated to the walk in cooler to cool. Product was covered and cooling at a rate of .02F/min. Adjusted required rate is .04F/min. CDI: Product uncovered to cool. Ensure items are cooled in the walk in immediately after prep. See #33. For more information, please visit: http://meck.co/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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut melons cooling from prep in reach in cooler. Product was also covered. Ensure products are cooled using approved cooling methods in refrigeration designed for cooling (walk in cooler). If product is needed for service, this product should be placed on TPHC from the time the item is removed from refrigeration prior to cutting. Remaining prepped items shall be cooled properly in the walk in. CDI: Product left uncovered in the walk in.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - REPEAT - Observed some floor tiles with large gaps, peeling surfaces, an missing pieces making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. - NOTE: Facility has made improvements and is continuing to work on this. Observed light cover cracked over prep area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf - Observed employee use handsink to rinse out multiuse glass bottle. Handsinks are only to be used for handwashing. - CDI - Education provided. Sink cleaned.

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 opened container of milk and container of pepper relish lacking date marks. - CDI - PIC dated items. - NOTE: If date marking issue persists at next inspection, risk control plan will be implemented.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf - Observed menu lacking consumer advisory for eggs that are offered undercooked. - VR - Verification required within 10 days to ensure consumer advisory has been correctly added to menu.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed large baking mixer stored under the 2 compartment sink directly next to chemicals used for dishwashing. Also observed silverware stored directly next to large containers of sanitizer on the bottom shelf of the dry storage area. - CDI - PIC moved utensils and equipment away from the chemicals.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI - Observed facility lacking a thin probe thermometer. Per PIC, chefs are contracted in the kitchen and bring their own equipment with them, including thermometers. Obtain a thermometer that remains in the facility. - VR - Verification required within 10 days to ensure thermometer has been obtained.

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 multiple containers of dry goods lacking labels. - CDI - PIC labeled dry goods containers.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. - Observed employee cloth drying equipment and utensils from the dish machine. Allow dishes to air dry before putting them away.

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. - REPEAT - Observed shelving in walk in cooler with build up. Clean and maintain clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - REPEAT - Observed some floor tiles with large gaps, peeling surfaces, an missing pieces making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. - NOTE: Facility has made improvements and is continuing to work on this.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no employee present who could provide certified food manager certificate during inspection. PIC, Paul, is not the regular chef and cannot provide certification.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handling cell phone and other non-food contact items and then returning to cook line and donning gloves to handle food. CDI - EHS directed employee to wash hands before handling food. Hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to press and place patties of raw pork sausage into pan and then continue on to handle crepes with same soiled gloves. CDI - EHS directed employee to change gloves and wash hands. Crepes discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Employee removed sausage patties from stove top and noted to EHS they were finished and ready for plating - no temperature check completed by employee although EHS recommended - sausage patty found to be at 140f and not fully cooked. CDI- sausage patty returned to heat to finish to above 155. Employee used their food thermometer to verify at that time.

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 various TCS foods allowed to sit out on countertop in kitchen for extended duration during breakfast service including shredded cheese found to be 62f and yogurt found to be 44f. CDI - items returned to cooler to chill back to 41f as they had been out less than 2 hours. Do not allow TCS foods to sit out of refrigeration without use of a time control procedure (TPHC). Note: Similar temperature violations were noted on multiple previous inspections. Establishment has acquired countertop reach in cooler and should use this unit during prep and service times in order to prevent ongoing cold holding violations.

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 multiple TCS food items in WIC with expired date marking past 7 days including containers of peach marscapone 7/5, strawberry cream cheese 7/11, open partially used Brie 7/12. Observed open partially used carton of JustEgg with use by date of 6/22. Observed open partially used gallon of milk, containers of half and half and heavy cream in WIC with no date mark. Chef noted items were not operated today and he is unaware of when opened. CDI - items discarded. REPEAT - full 3 point deduction. Date marking violations have been noted on multiple consecutive health inspection reports. Continuing non-compliance with date marking and disposition standards may result in the implementation of a risk control plan or in permit action.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few live and dead crawling insects. PIC noted pest spraying occurred on Monday. Monitor and contact PCO if activity persists.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed establishment has added countertop Presto ProFry household fryer to kitchen. This item is listed as household use and is not ANSI certified or equivalent and approved for use in commercial kitchen. Remove.

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 shelving in walk in cooler with build up and microbial growth needs cleaning. REPEAT

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed prep area of kitchen has a concrete ceiling that is not smooth and easily cleanable. Observed some floor tiles with large gaps, peeling surfaces, an missing pieces making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. REPEAT

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 vomit and diarrhea plan did not have the person responsible for the clean up of the event. CDI: Person responsible listed at the top of the procedure. REPEAT VIOLATION

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 plating garnishes onto fruit cups with bare hands. CDI: Garnishes were voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at dish machine reading 0ppm. EHS noted that the stock bottle of solution was empty as well as the line to the machine. CDI: EHS demonstrated to staff how to change bottle and prime machine. EHS and staff discussed the need to check the sanitizer level each shift prior to washing dishes.

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 the almond milk in the walk in cooler that employee stated she was unsure of when it was opened. CDI: Product discarded. Observed diced tomatoes with no date mark. CDI: employee stated that it was from a tasting done on Saturday. Product date marked. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on employee preparing food.

4-903.11(A)(C) Store single-use and single-service articles 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 single serve coffee cups with cup lips unprotected in guest dining area. Provide protection to cup lips by keeping them in the original plastic sleeve or by placing them in a easily cleanable bin that the cups do not get stacked with lips above the edge of the bin.

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 shelving in walk in cooler with build up and microbial growth. Ensure more frequent cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed prep area of kitchen has a concrete ceiling that is not smooth and easily cleanable. Observed some floor tiles with large gaps making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. REPEAT VIOLATION

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 no updated employee health policy that includes non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the 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 vomit and diarrhea plan on site. CDI: EHS provided PIC with a link to the state plan via email and explained requirements.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed employee turn off faucet with bare hand. CDI: EHS educated employee on proper handwashing.

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 stored over fruit in the walk in cooler. CDI: fruit was relocated to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed orange juice sitting on counter in server area. Juice was above 41F. Employee stated that if the juice has been out for just an hour or so that they save it for the next day but if it has been out for a while they will discard it. CDI: Juice voluntarily discarded at the end of the meal today (930). EHS reminded staff that if product cannot be held at 41F and below constantly it must be placed on TPHC and discarded either at the end of service if less than 4 hours, or when 4 hours has passed. Observed cut melons and French toast egg mix holding above 41F. PIC stated that they were on the counter this morning for some time while she filled orders. CDI: Items were rapidly cooled. These items must be brought out of refrigeration for use. If they continue to not be able to be maintained at 41F or below, they must be placed on TPHC and discarded either at the end of service if less than 4 hours or when 4 hours has passed. EHS noted that facility has no “work-out-of” refrigeration such as a prep top or reach in cooler. Based on food flow and observations today as well as reviewing previous inspections, EHS strongly recommends that this type of cooler be added or items will need to be held on TPHC. See #31.REPEAT VIOLATION Failure to maintain food at proper temperatures will result in permit action.

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 on date marking please visit: http://meck.co/FoodSafety Observed charcuterie meat and cheese boards in walk in cooler with no date. CDI: PIC stated these were from a party on Saturday and not going to be used. EHS reminded PIC that items from events that will not be used must be discarded if not properly date marked and held. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut melons cooling from use in walk in cooler while tightly covered. CDI: Melons uncovered. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has no work-out-of refrigeration (ex: prep top, reach in). Items used during service to prepare meals such as French toast egg mix and cut melons (see #20), were above 41F due to employee needing to retrieve them from the walk in for each order. Facility must provide work-out-of refrigeration, utilize methods to keep items at or below 41F, or put these items on TPHC. Failure to maintain product at proper temperatures will result in permit action. VERIFICATION REQUIRED

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed prep area of kitchen has a concrete ceiling that is not smooth and easily cleanable. Observed some floor tiles with large gaps making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed orange juice and half and half cream sitting on counter near server area above 41F. CDI: Items were moved to the walk in cooler. EHS discussed options with PIC including using Time as a Public Health Control (TPHC) for the items and moving items to the walk in and pouring the items while in the cooler. CDI: PIC moved items to the walk in and poured the items into glassware in there due to extremely low volume. REPEAT VIOLATION EHS noted that facility has no “work-out-of” refrigeration such as a prep top or reach in cooler. Based on food flow and observations today as well as reviewing previous inspections, EHS strongly recommends that this type of cooler be added. Subsequent violations/instances of cold holding regarding items sitting on the counter will result in a capacity violation and will require equipment be added or for TPHC to be used.

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 oat milk with no date mark. PIC was unsure of open date. CDI: Oat milk voluntarily discarded. Observed mini quiches with no date mark. CDI: Per PIC the quiches were made yesterday. Box was date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored in soapy water at the dish area. CDI: Bucket emptied. REPEAT VIOLATION. Previous violation corrected. Facility was intermittently washing dishes with the wiping cloth. EHS reminded staff to remove it from standing water between washing and place with dirty linen.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility has a 2-comp sink. Facility has an acceptable warewashing SOP however no record of approved variance was found. EHS will return within 10 days to ensure that if paperwork cannot be found that variance application is filled out. EHS provided PIC with variance application today. VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed both quat and chlorine sanitizer test strips from 2012. Strips are no longer accurate when compared to EHS test strips. VERIFICATION REQUIRED

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed prep area of kitchen has a concrete ceiling that is not smooth and easily cleanable. Observed some floor tiles with large gaps making the floor no longer smooth and easily cleanable. Facility has wooden floors underneath. Observed windows to the right of the stove with heavily chipping paint.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee drink on the prep counter stored with clean equipment. CDI-The drink was removed. *Drinks are acceptable as long as they are kept covered and stored away from facility items to prevent cross contamination.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup on two pans stored on the clean equipment rack. CDI-The pans were sent back to the dish machine to be rewashed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce mix, melon, and yogurt cold holding above 41F on the prep counter. CDI-The items were quickly moved to the walk in cooler for rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counter at the start of the inspection. CDI-The cloths were removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. A certified food protection manager must be onsite during all hours of food operation.

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 handling cell phone and immediately begin to put on gloves without proper hand washing before. CDI-Stopped the employee and instructed to properly wash hands. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler holding food product between 42-44F. Spoke to the manager about the issue and she explained that they have been working in and out of the unit all morning and this could cause the unit to drop in temperature. Came back and checked temperatures about 30 minutes later and they are still the same. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING AT 41F OR BELOW. 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 pinto beans, two cartons of whole milk and a carton of buttermilk past their expirations dates. The pinto beans were prepared 7/14, both cartons of milk expired on 8/5, and the buttermilk expired on 7/26. CDI-All items were discarded. REPEAT.

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 a scoop handle stored directly in the dry food product. Ensure handles are kept out of the food product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler and to the outsides of the flour container and lid. Have cleaned.

6-202.11 Light Bulbs, Protective Shielding - C Observed a missing light fixture above the prep counter. Have replaced.

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 change gloves after pouring raw pooled eggs into a pan on stove top without a handwash between tasks. CDI: EHS informed employee that when gloves are changed because task is changed, a handwash should accompany the glove change.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal holding at 124F on stove top. CDI: Oatmeal voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe holding at 66F in plastic containers on prep table. CDI: Cantaloupe sent to walk in unit uncovered to facilitate rapid cooling. 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 two unlabelled half and half cartons, one of which had a sell by 03/25 date. CDI: Both containers of half and half discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep counter across from oven.

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 the ceiling in the kitchen prep area to be absorbent. REPEAT. Note: Facility has replaced the damaged and missing tiles in the floor and points were de-escalated accordingly.

6-303.11 Intensity-Lighting - C Observed lighting in walk in unit to be less than 10 foot candles. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two scoops with visible food residue on the food contact surfaces. CDI: Both items sent to be properly washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in walk in unit holding at 43F during inspection. EHS recommended that PIC contact HVAC to check thermostat settings and clean coils, as the walk in unit is outside the facility. VERIFICATION REQUIRED within 10 days to determine compliance.

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 broken tile and linoleum throughout kitchen area exposing hard wood flooring. Also observed the ceiling in the kitchen prep area to be absorbent. REPEAT.

6-303.11 Intensity-Lighting - C Observed lighting in walk in unit to be less than 10 foot candles.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no semblance of managerial control during inspection. No one on site had a food protection manager certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that employees in kitchen were not fully aware of the components of employee health policy. Policy was posted in kitchen, but employees could not produce any signed documentations. CDI: EHS showed employees where policy was posted in kitchen and had them study the components.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mushroom soup/sauce with mold forming on top of product with no date label. CDI: Product voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over top of a pre-made salad. CDI: Salad discarded. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed kitchen employees wearing gloves while handling raw foods, RTE foods, dirty dishes, and clean dishes with no glove change. Employees should wash hands and change gloves anytime ready to eat food will be handled or dishes washed.

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 goat cheese dated for 10/19, queso fresco with no date mark, brie with no date mark, cooked sausage with no date mark, boiled eggs with a date of 11/13, and tomatoes with a date of 11/11. CDI: All expired or undated items were voluntarily discarded. REPEAT.

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 logs for two compartment sink variance not maintained since March 2018. VERIFICATION REQUIRED within 10 days to determine compliance.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site for taking temperatures of thin foods, such as salads. VERIFICATION REQUIRED within 10 days to determine compliance.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counters and prep tables throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hard to reach shelving around dish storage areas in need of cleaning to remove buildup.

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 broken tile and linoleum throughout kitchen area exposing hard wood flooring. Also observed the ceiling in the kitchen prep area to be absorbent. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in unit at 61F during inspection. All items within unit temped between 50F and 53F. PIC was unaware of issue. All out of temperature TCS foods were voluntarily discarded. VERIFICATION REQUIRED within 10 days to determine compliance.

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 rice and greens with no dates, cream cheese opened on 08/25, and marinara sauce from 09/08. CDI: All expired or undated items were voluntarily discarded. REPEAT.

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 broken tile and linoleum throughout kitchen area exposing hard wood flooring. Also observed the ceiling in the kitchen prep area to be absorbent. 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 several out of date items (cream cheese, tomato bruschetta, salsa verde, and milk) in walk in unit. CDI: All out of date products were 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 sausage and bacon cooling in covered hotel pan in walk in unit. CDI: Product vented to facilitate rapid cooling. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups for tea/coffee displayed with lip contact surfaces exposed to potential contamination from air. CDI: Cover made from deli paper to shield lip contact surface.

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 broken tile and linoleum throughout kitchen area exposing hard wood flooring. Also observed the ceiling in the kitchen prep area to be absorbent. Improvement has occurred around two compartment sink area and dish machine area; points not escalated due to continuing eforts to repair. REPEAT.

2-301.14 When to Wash - P Observed food employee handle clean utensils after handling soiled utensils without hand wash. CDI, food employee corrected by instruction, food employee washed hands before returning to work.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 2 comp sink with concentration less than 50 ppm quatt. CDI, PIC replaced sanitizer to reach approprite consentration.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut lettuce, cantalope and honey dew in walk in cooler without a date mark. PIC stated food was prepared saturday. CDI, PIC voluntarily discarted foods.

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 tomatoes, and mozzarella cheese set to cool in tightly wrapped containers. CDI, PIC uncovered foods to allow them to quickly cool. -Repeat

4-501.11 Maintain equipment in good repair. Observed dish machine was out of order. Repair or replace. Establishment has variance for the use of 2 compartment sink. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 broken tile and linoleum throughout kitchen area exposing hard wood flooring. Especially near 2 comp sink and hand washing sink. Also observed the ceiling in the kitchen prep area to be absorbent, and not smooth and easily cleanable. Improvement noted -Repeat

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed several non-food employees entering the kitchen without PIC letting them know they should not use the kitchen. CDI- PIC was informed of the violation.

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 an employee handle soiled utensils and then attempted to handle clean utensils. CDI- PIC was informed of the violation and had the employee re wash the clean utensils that were handled with soiled hands. 2-301.14 Wash hands after activities that contaminate them. -P- Observed an employee handle their cell phone, attempt to handle RTE foods and then just change gloves without a hand wash. CDI- PIC was informed of the violation. EHS observed proper hand washing after re-educating staff.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a meat slicer stored clean with minor food debris build up. PIC stated the item has been out of service for a few weeks. CDI- PIC moved the meat slicer to the dish pit to be properly cleaned and stated management will be moving the item to storage until its repaired.

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 melon, cut salad, sliced deli meat all at 48-50F, all prepared this morning and tightly wrapped in the walk in attempting to cool. CDI- PIC uncovered all items to allow them to quickly cool.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed cut melon in the dinning room for self service unprotected and not attended to. CDI- PIC voluntarily discarded the item. EHS recommended if facility wants to continue the practice a shield needs to be provided or have an employee guarding or monitoring the station.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed a wet wipping cloths stored on a prep table.

4-501.11 Maintain equipment in good repair.- Observed a steamer and meat slicer non-functional according to the PIC. Remove, repair, or replace equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT- Observed glass and dishware trays stored outside with dirt debris on them.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed broken tile throughout kitchen area exposing hard wood flooring. EHS has observed an improvement with this violation. Also observed the ceiling in the kitchen prep area to be absorbent. 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.- REPEAT- Observed cracked tile throughout the kitchen area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed one unshielded light in kitchen and two unshielded lights in the dry storage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- EHS did not observed person in charge with a certification in a food protection manager course. Work towards more certifications.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed raw eggs on a shelf at 77F. CDI- PIC voluntarily discarded the item.

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 spring mix in the walk in without a date. Employee stated the item was leftover from two days ago. CDI- Employee voluntarily discarded the item. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT- Observed milk and mozzarella cheese without dates. CDI- Employee was able to back date the items since they were opened today and do not intend to use all of the product today.

hH3-501.15 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 sausage (68F) and cut melon (55F) tightly covered in the walk in. Employee stated he was trying to cool the item down. CDI- EHS explained to the manager the proper way to cool items down to ensure air will flow around the product to remove heat. The items were opened and placed on a sheet pan 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. - REPEAT- Observed several items including squeeze bottles and small containers, near the cookline without labels.

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

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

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 several scoop handles stored inside of flour and sugar.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed single use items stored on the floor in the downstairs storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. With deep cuts and grooves these items may not be washed properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed glass and dishware trays stored outside with major dirt debris on them.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed broken tile throughout kitchen area exposing hard wood flooring. EHS has observed an improvement with this violation. Also observed the ceiling in the kitchen prep area to be absorbent. 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.- REPEAT- Observed cracked tile throughout the kitchen area.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed cat food and water dishes in down stairs dry storage area. EHS was informed the cat use to be in the facility but will not come back into the building. CDI- EHS informed facility management they would not be aloud to have a cat in the facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -REPEAT- Observed dish machine sanitizer at 0ppm Cl. CDI- PIC primed and brought the sanitizer back to proper concentration of 150 ppm Cl. Dishware was re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed ice machine with minor black build up on the inside walls.

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 a gallon of milk opened yesterday and not date marked. CDI- PIC was able to back date the 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 cooked sausage and grits cooling in the walk in and tightly covered/sealed. CDI- PIC uncovered items 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 several working containers not labeled near the prep table.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed singles-use items stored on the floor, in the outside storage building.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

5-202.13 Backflow Prevention, Air Gap - P- Observed spray arm hanging below the flood rim level. A VR will occur no later than 6/2/17 to ensure the air gap is provided at the spray arm.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed broken tile throughout kitchen area exposing hard wood flooring. Also observed some base boards in need of re-sealing throughout the facility. Repair. 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 broken tile throughout the kitchen area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 0pts- Observed no paper towels at kitchen handsink. CDI- Employee provided towels at the handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT 1.5 pts- Observed dish machine being used at 0ppm Cl. CDI- PIC primed and brought the sanitizer back to proper concentration. Dishware was re-washed.

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 REPEAT 1.5pts - Observed bri cheese, turkey, and pimento cheese all dated for 1/27 which is past the 7 day hold time by one day. CDI- Employee voluntarily discarded the item.

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 REPEAT1pt- Observed facility using time for cantaloupe and melons but there was no written procedures and no time stamp. CDI TPHC procedures provided.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf .5pts- Observed no consumer advisory for undercooked animal food on the breakfast and night menus. VR WIll occur no later than 2/11/2017 to ensure facility has added the consumer advisory to menus. In the mean time facility will write on paper copies the required consumer advisory information. Consumer advisory should read: Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase the risk of foodborne illness. A (*) should be provided for all foods needing the advisory.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P REPEAT 1pt- Observed melon that are out for a buffet without any form of shields to protect food from contamination. PIC stated the buffet item will no longer be available until proper shielding is provided. CDI- Melons discarded.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 0pts- Observed broken tile throughout kitchen area exposing hard wood flooring. Repair.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine that was sanitizing dishes below 50ppm. CDI facility used 2 comp sink to clean dishes. 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 spring mix that was not dated. CDI bag dated. Observed roasted red pepper, mushroom soup, cooked apples, cole slaw, and red pepper aoli that was held over 7 days. CDI items discarded.

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 facility using time for cantelope and melons but there was no written procedures and no time stamp. CDI TPHC procedures provided.

3-501.13 Use approved thawing methods. Observed chicken breast that was thawing without running water above.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed melon and baked goods that are out for a buffet without any form of shields to protect food from contamination. Repeat.

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 floors and shelving in walk in unit that is rusting.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - No employee health policy on site. CDI - PIC received English and Spanish version of policy. Thoroughly explained policy and procedures to be in compliance.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0pts - Observed washed lettuce placed in soiled box. CDI - Rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer soiled with build up food debris. CDI - Cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Cream (64F), melons (61F), eggs (64F), and cheese (61F) out of temperature compliance. Products are being left out throughout the morning for breakfast without active cold holding. CDI - Product placed to cool. Melons discarded. Note: Upon further discussion with PIC cold TCS/RTE foods are not being maintained cold when placed on display for customers. Strongly recommend time as a public health control for things like salads and melons.

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 - 0 pts - Observed sausage sitting out at 100F. Ensure that you actively cool product using one or more of the methods above.

3-307.11 Protect food from contamination sources not specifically noted by code. - Repeat - Establishment has an outdoor storage area with two freezers and dry goods. Door was opened to area without any surveillance. Ensure that doors to the food establishment are maintained closed to prevent any source of contamination. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P - 0 pts - Note: After discussion with PIC food on display is set up buffet style with no sneeze guards. All food must be maintained at proper temperature and protected. Food shall be shielded at all times. (Did not observed food out during inspection but must be corrected.)

4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in walk in cooler must be assessed for rusting. // Walk in cooler floor rusted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed shelving soiled in walk in cooler and above dish washing machine.

5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Covered trash can needed in restroom.

4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine dish machine read 0 ppm. Quat sanitizer dispenser read 0 ppm. CDI- Dish machine primed to read 300 ppm and quat read 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - All of the TCS foods in the walk in cooler read 48-54F (dairy products, protein, cut leafy greens, eggs, dressings, etc.) CDI- Product was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Several containers of RTE/TCS foods were not labeled (i.e. sausage gravy). CDI- Discarded 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed product dated for 4/27-5/8 (goat cheese, pork, turkey, crab cake mix, chicken, and other product). Observed chicken with date of 5/8 PIC insist that product was frozen and thawed this morning. No thaw date recorded. CDI- Product in cooler discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Back door was maintained open upon entry for inspection. CDI - Door closed. Unless screened or with an air curtain doors must remain closed.

3-307.11 Protect food from contamination sources not specifically noted by code. - 0 pts - Establishment has an outdoor storage area with two freezers and dry goods. Door was openned to area without any survillance. Ensure that doors to the food establishment are maintained closed to prevent any source of contamination.

4-501.11 Maintain equipment in good repair. - Walk in cooler not properly working air temperature of 48-51F. // Shelving in walk in cooler must be assessed for rusting. Repaired during inspection.

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. 6-502.12 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. 0 pts - Floors: Observed floor tiles in kitchen with missing ends. Observed cleaning needed in walk in cooler. Walk in cooler floor rusted.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. - PIC that conducted walk through did not have CFPM certification. - PIC shall ensure that all rules in the NC Food Code are enforced. Date marking violation has been noted in all previous inspection. Dates are out 3-4 weeks out with mold build up noting that most items were not frozen.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - 0 pts - Kitchen staff have employee health policy and abide by it. Front of house employees wash dishes and plate tables everyday. Ensure that all front of house employees are aware of their responsibility to report illness and symptoms to kitchen manager. CDI- PIC discussed with from of house staff.

2-301.14 Wash hands after activities that contaminate them.-P - 0pts - Observed front of the house employee going from soiled to clean dishes. CDI- Employee corrected through education

4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine dish machine read 0 ppm. CDI- PIC repaired machine to read 200 ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - A bag of chicken, container of chicken, and moz. cheese not dated. CDI- Chicken dated and moz. cheese voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Two containers of tomato soup (2/17), goat cheese (2/18), mashed potatoes (11/25), milk (3 gallons) (3/5), and other items out of date marking compliance. Observed mold build up on tomato soup. Date marking must be a priority. CDI- All items voluntarily discarded.

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 - Currently establishment has a 2 compartment sink. Observed sanitizing occurring in a plastic container used as a basin. These are not the procedures that have been approved. PIC removed basin and continued washing properly. Missing 3 days of recording. Please remember to record all information for each batch. CDI- Corrected during inspection.

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 - 0 pts - Melon stored in zip bag read 58F. CDI- Item vented.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0 pt s- Back door was maintained open upon entry for inspection. CDI - Door closed. Unless screened or with an air curtain doors must remain closed. 6-501.115 Prohibiting Animals - PF - Observed cat roaming in the dinning area. Cats are not allowed on the premises of a food establishment.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - Observed several boxes of single service articles used for the kitchen on the floor.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed some shelving above two compartment sink chipping. Replace.

5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Covered trash can needed in employee female restroom.

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/Clean. - repeat - Walls: Cleaning needed on walls behind dish machine to remove mold build up. Remove molded caulk and replace with fresh. // Cleaning needed behind two compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - Observed employee personal items (cell phone, bags)stored on prep surfaces. Discontinue practice.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - No effective policy on site. CDI- State issued health policy left on site. Maintain policy in establishment at all times.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0pts - Observed plates and beverages on prep surface . Discontinue storing employee personal items on prep surfaces. CDI - Items moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0pts - Can opener observed with visible food debris. CDI- Can opener cleaned in dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Cut melons on display read 65F. CDI- Product discarded. Recommend to use a cold hold method or time as a public health control.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Two small containers of soup were not dated. CDI- PIC voluntarily discarded soup. Observed significant improvement in date marking. Continue to monitor dating of food.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Fruits and breads are exposed without any protection. All food must be shielded at all times. CDI- Product was removed at 9am. Discontinue leaving food out exposed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Utensils are being cloth dried. Discontinue.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed some shelving above two compartment sink chipping. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Cleaning needed on overhead shelving.

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/Clean. - repeat - Floors: Observed several broken or cracked floor tiles. Repair. Walls: Cleaning needed on walls behind dish machine to remove mold build up. Remove molded caulk and replace with fresh. Fixtures: Repair soap dispenser.

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 - 0 pts - Observed employee work with soiled dishes and clean dishes but not wash hands in between. CDI- Employee corrected. Hand sanitizer does not substitute handwashing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - 0 pts - No paper towels at hand sink. CDI- Napkins added until paper towels are received.

4-501.114 Maintain sanitizer at correct concentrations. -P - In use chlorine dish machine read 0 ppm. CDI- Machine was primed by EHS and read 50 ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Brie cheese was not dated. CDI- Item discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Milk (6/23), pasta salad (6/22), honey butter, and feta cheese (6/22) were not discarded when required. CDI- Items were discarded.

8-103.12 Conformance with Approved Procedures - P,PF - Establishment was approved for a variance for the two compartment sink. Current procedures were not being followed and logs were not completed. CDI- PIC corrected staff and have completed logs for today. Ensure logs are completed every day and procedures are available.

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 - Repeat - Melons tightly covered in walk in cooler. CDI- Items loosely covered.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0 pts - Back door was left open with no effective protection. Observed a fly near back door. Maintain doors closed unless they are screened or have an air curtain.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Utensils are being cloth dried. Discontinue. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Storage drawers of utensils are soiled. Clean as often as necessary to prevent build up of crumbs and debris.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed some shelving above two compartment sink chipping. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on the exterior of the utensil drawers.

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/Clean. - 0pts - Floors: Observed several broken or cracked floor tiles. Repair. Walls: Cleaning needed on walls behind dish machine to remove mold build up. Remove molded caulk and replace with fresh. Fixtures: Repair soap dispenser.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - No certified food manager on site. The PIC shall be a certified food manager, have the certification, and shall be present during all hours of food preparation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - The employee health policy could not be produce during inspection. An employee health policy shall be present at all times to ensure that employees understand their responsibility to report. CDI- PIC received state issued employee health policy.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - 0 pts - Food debris observed on slicer. CDI- Slicer was properly cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Ham, gravy, and milk were not properly datemarked. CDI- Items were discarded voluntarily. 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 - Ranch (3/11), Caesar (2/11), lettuce (3/06,2/06), cooked peas and corn (3/11), and ham (2/28) should of been properly discarded within 7 days of preparation. CDI- All items were 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 - Repeat - Half and cut melons and a large salad were tightly covered. To ensure items properly cool down loosely vent or completely remove cover. CDI- Items were loosely covered. Sausage was not actively cooled when it reach 135F. When food reached 135F items shall be actively cooled through refrigeration. Items cannot be held at room temperature for cooling. CDI- Employee voluntarily discarded sausage.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Thermometer not functioning properly and could not determine thermometers accuracy. Verification required.

Wash fruits and vegetables prior to use.- 0 pts - Although vegetables were washed employee placed vegetables in cardboard box. When vegetables are washed they shall be placed in a clean utensil or surface. Do not place washed vegetables i cardboard box.

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. - 0 pts - Storage drawers of utensils are soiled. Clean as often as necessary to prevent build up of crumbs and debris.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf - Repeat - Establishment currently has a two compartment sink instead of a three compartment sink. A variance is required for the use of a three compartment sink. Establishment will receive another variance package. Verification required

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on the exterior of the utensil drawers.

2-101.11 PICK shall be present during all hours of operation. -PF Observed no certified PIC onsite during inspection (talked with PIC on phone regarding dish machine sanitizing issue) Repeat.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a spray bottle of chlorine sanitizer testing above 400 ppm. Observed a spray bottle chlorine sanitizer testing less than 50 ppm. Observed dish machine not sanitizing when tested. Repeat violation. CDI- Spray bottles of sanitizer replaced with appropriate strength sanitizer. Dish machine had to be primed several cycles before sanitizing appropriately. All dishware cleaned before the inspection was sent back through dish machine. Verification required to recheck the sanitizing cycle of the dish machine.

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 in the walk in cooler two expired gallons of milk. CDI- Voluntary 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 in the walk in cooler several pans of cooked TCS foods (mixed vegetables, rice and grits) tightly wrapped in plastic while cooling. CDI-Vented.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometer's battery was dead. Unable to verify accuracy of food thermometer. Verification required.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility with a 2-comp sink. Repeat. Variance application and instructions given during last inspection (8-29-2014).

2-101.11 PIC shall be present during all hours of operation.-PF Chef was not onsite at beginning of inspection. Dishes were being washed, so PIC should be on site. He arrived during inspection. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Obtain food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup in front of microwave. Relocated. Observed employee food and beverages stored on top shelf in walkin cooler. Relocate to bottom shelf.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed prosciutto covered with blood from raw meat that was being stored on the same shelf. Discarded. Observed salami and cooked crab stored with raw meats in freezer. Relocated above raw meats.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bottle at 0ppm Quat. Refilled to 200ppm Quat. Dish machine was not sanitizing. Primed and began sanitizing at 50-100ppm Cl.

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 milk, cream cheese and half n half unlabeled. Directed to date mark. 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 saw with 8/15 date mark and it was molded. Discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed 409 stored on prep surface in front of microwave. Relocated to chemical storage area.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF. Facility shall have approval for using a 2 comp sink or a 3 comp sink shall be installed. Observed facility with a 2 comp sink. Variance application and instruction given.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floor repair needed throughout kitchen where cracked and broken. Repeat

2-102.12 Must have a certified food protection manager on duty at all times of operation. Observed PIC not certified.

6-301.11 Provide soap and paper towels at all hand sinks to facilitate proper hand washing practices. Observed no soap at hand sink upon arrival. CDI-dispenser immediately refilled.

3-101.11 Food shall be safe and unadulterated. Observed moldy green peppers, strawberries and many different cheeses in walk in cooler. CDI by discarding.

3-302.11 Store all foods in a manner to prevent cross contamination. Observed bag of raw shrimp stored on speed rack over bread. Observed raw meats in plastic wrap stored over tray of cupcakes in 2 door reach in freezer in storage room outside. CDI by relocating raw foods to bottom shelf.

4-501.114 Maintain chlorine sanitizer at 50-200ppm. Observed dish machine dispensing 0ppm chlorine upon arrival. CDI by priming machine and running several cycles until 50ppm obtained. Continue to monitor machine to ensure machine continues to properly sanitize.4-601.11 (A) Equipment and utensils shall be clean to sight and touch. Observed heavy food residue on back of slicer blade. PIC stated that slicer had not been used today. CDI by disassembling and cleaning.

3-501.17 All TCS (time/temperature for safety ) foods that are ready to eat must be labeled with the date prepared/opened or discard date. Observed quiche, sausages, bags of sliced and chopped ham and heavy cream in walk in cooler with no dates. CDI by discarding all items.

Maintain floors, walls and ceilings in good repair. Observed some damaged floor tiles/linoleum in kitchen.

2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Points will be deducted after January 1, 2014 if certification is not obtained.

2-301.14 Hands shall be washed before donning gloves and between gloves uses. Observed one employee don gloves without washing hands first. Educated.

Observed molded strawberries in walkin cooler. Discarded voluntarily.

3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed date marking system in place but heavy cream, milk and deli meats need to be date marked.

Consumer advisory is required for undercooked eggs and beef steaks. Observed facility has not added advisory to menus. Repeat violation. Return visit required.

. Provide a thin probe thermometer to measure foods such as eggs. Dial thermometer is on site. Educated.

Dry goods shall be in containers or sealed bags. Observed pancake mix, flour and grits improperly sealed.

Physical facilities shall be in good repair. Repair damaged floor tiles, walkin cooler rusted floor.