LUCKY STRIKE MATTHEWS

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - observed package flour with damage. CDI, operator pulled from shelf for credit and process to discard per operator.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed container of raw chicken stored over vegetables in walk in cooler and shell eggs over produce in tall reach in refrigerator. CDI, foods relocated for proper storage. 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 cheese, chicken and beef cold held between 53-57 degrees F. CDI, foods voluntarily discarded. Vr needed to ensure calibration of low 2 door reach in unit below grill. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of oil not labeled.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soiled equipment stored above clean pans on rack.

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 clean single-service trays stored on ground in back storage room.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observe shelving in need of cleaning and some stricter residues on outside of clean containers.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several damaged tiles in kitchen as well as baseboard tile and wall tile. Repeat.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed operator filling container at hw sink. CDI by instruction to utilize alternative sink.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in need of cleaning with dried food residues. Improvement made since previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed ground beef with prep date of 3/12 and sauce with prep date of 3/13. Observed open package of cheese bread not date marked. CDI, foods 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fruit fly in kitchen.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single-service ramekin used as scoop use proper scoop with handle and stored handle out of food.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some clean pans wet stacked. Repeat.

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 need of cleaning throughout as well as above cooking equipment and inside reach in prep refrigerators and top of oven and pizza oven.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several damaged tiles in kitchen as well as baseboard tile. Observed bag covering mop sink. Remove to ensure accessibility and is easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site not able to demonstrate they had ANSI accredited certified food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed food employee filling container at handwashing sink. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates and containers stored as clean but soiled with food debris and particles. CDI, equipment relocated to be washed rinsed and sanitized . 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in need of cleaning with dried food residues. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine not providing required concentration to sanitize equipment when tested. EcoLab contacted and facility to manually wash, rinse and sanitize at 3 compartment sink. Vr required . 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 several pans of cheese, sausage, garlic and oil and pepperoni not date marked in pizza prep station. CDI, foods 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 . 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 spray bottles of sanitizer not labeled. CDI, bottles labeled . 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 2 sanitizer spray bottles reading greater than 400ppm quat.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scoop stored in contact with dry food ingredient in storage container. 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 tongs stored in water at 91 degrees F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plates and metal pans wet stacked. Repeat. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment stored underneath soiled container and oil dripping on clean equipment.

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 need of cleaning throughout as well as above cooking equipment and inside reach in prep refrigerators and dish machine as debris accumulating.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged flooring and wall near can wash. 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 floor in need of cleaning throughout kitchen and under equipment and hard to reach areas such as below and around ice machine.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 3 employee beverages being stored on dry storage shelf above food items and clean equipment and utensils. CDI: PIC relocated employee beverages.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink next to entrance of kitchen. CDI: PIC restocked paper towel dispenser.

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: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed containers of pizza sauce and sausage being held in prep drawer cooler without date marks and containers of grilled chicken and grilled steak in grill drawer cooler both date marked 3/11, 8 days past their expiration. CDI: PIC date marked pizza sauce and sausage and discarded chicken and steak. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of metal bowls being stacked wet nested on clean storage shelf near dish machine. Allow equipment to air dry before stacking within each other.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored outside of their original packaging right side up on prep shelves. Protect single use articles by keeping them in their original packaging or inverting them when storing on shelf.

4-501.11 Maintain equipment in good repair. Observed pizza prep cooler inoperable. PIC stated a work request has been submitted for repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a cardboard box being used to store individually wrapped portions of shredded cheese in walk in cooler. Store food in a container that is non absorbent, durable and 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 several large holes in wall behind oven and prep counter where shelving was previously installed. Repair holes in wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter outside of walk in freezer. CDI: PIC removed cell phone.

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: 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 . Observed a container of chili being held in RIC and containers of grilled chicken and ground beef being held in WIC all without date marks. CDI: PIC date marked items. REPEAT.

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 a scoop being held in a working container of seasoning in which the scoop handle was resting on the food. CDI: PIC removed scoop from container.

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 build up on top of ovens and inside reach in freezer and grill drawers. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a bag of shredded cheese being held in pizza prep flip top cooler at 43F. CDI: PIC moved cheese to WIC to rapidly cool.

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: 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 . Observed three containers of house made queso being held in WIC without a date mark. CDI: PIC voluntarily discarded queso as staff was unsure of prep date. REPEAT. Points reduced to half due to significant improvement in date marking since previous inspection.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed equipment and utensils being washed in 3 compartment sink in wash solution measuring 98F. CDI: PIC added hot water to compartment which brought temperature up to 115F.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink being stored on prep counter of flip top cooler. CDI: Drink was relocated to designated area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed tomatoes being stored on shelf in RIC above cut cantaloupe. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one silicone spatula with build up being stored as clean. CDI: PIC returned spatula to be W/R/S.

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: 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 . Observed containers of pizza sauce, and cooked sausage in pizza flip top, containers of pork and chicken in grill drawer, wings in cold drawer, bowls of spinach dip and containers of cheese sauce in WIC all missing date marks. CDI: PIC discarded several items and placed date marks on items that were prepared within the last 24 hours. 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 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 . Observed 2 containers of nacho meat being stored in WIC with date marks of 2/20 and 2/23 which were past their expiration. CDI: PIC discarded items. REPEAT EHS will conduct long term compliance visit.

4-501.11 Maintain equipment in good repair. Observed prep cooler closest to 3 comp sink to be inoperable. PIC stated a work order has been submitted for repairs to be made. Facility is temporarily using prep flip top cooler to hold items on ice. All items were observed 41F or below. EHS will follow up to ensure prep cooler is repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag being stored on prep counter next to microwave. CDI: Bag was relocated to designated area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed eggs being stored over tomatoes. CDI PIC moved eggs to proper storage order. 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 sour cream, pico, tomato based sauce, and cut in prep top holding above 41F. PIC stated he had checked temp at 10:45 and items were 41F and below. CDI PIC allowed to move items to WIC to quickly cool. 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 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 multiple items throughout facility : mozzerella cheese, cooked sausage, sauce, pico, that were made days prior with no date mark. CDI PIC was allowed to date mark this time with the understanding that during next inspection any TCS item with out date marks that was prepared more than 24 hours previously, will be 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 . 3-501.18 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 barbacoa cooked with date mark of 1/2 and mozzerella cheese with date mark 1/16. CDI PIC 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in quart sanitizer that tested 0 ppm. CDI refilled bucket and tested, tested at 150 ppm quart sanitizer. 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.Observe cracked and missing tiles throughout prep area. Replace.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC was only able to list one of the six reportable illnesses and none of the symptoms when asked by EHS and was unsure if employees are training on employee health reporting. CDI: EHS provided education to PIC and provided a printed Employee Health Reporting Agreement form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of queso being held in RIC at 47F. CDI: PIC voluntarily discarded queso. REPEAT. Points not escalated due to only one item being held above 41F.

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: 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 . Observed a container of cooked wings being held in WIC, 2 containers of cooked wings being held in prep drawers and containers of cooked beef and cooked chicken being held in grill drawers all without date marks. CDI: PIC date marked all items as they had been prepared within the last 2 days. 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: 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 . Observed a container of cooked ground beef being held in RIC date marked 10/10, 1 day past its expiration. CDI: PIC discarded container of ground beef.

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 large containers of sugar, flour and bread crumbs in dry storage area not labeled. CDI: PIC labeled containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep cooler counter. Hold in use wiping cloths in properly concentrated sanitizer between uses.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink without paper towels. CDI: PIC placed paper towels at sink.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded mozzarella cheese, shredded cheddar jack and blocks of American cheese in walk in cooler above 41F. Walk in cooler ambient air temperature was 51F. Observed salsa, portioned sour cream, portioned salsa and shredded cheddar jack cheese above 41F in prep unit. Ambient air of prep unit was 44F. Observed chili in reach in cooler above 41F. All items were voluntarily discarded. Facility has working 2 door reach in cooler, 1 door reach in cooler and pizza prep unit to house TCS food items until walk in cooler and prep unit are repaired. Repair tech was called during inspection. VR required within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chili paste with cooked onions cooling at a rate of 0.26F/min during the 2 hour window. Chili paste was cooling in a reach in cooler tightly covered in Saran Wrap. CDI: item was placed in walk in freezer 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 .

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

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 facility has no vomit and diarrhea plan on site.CDI: EHS gave copy of state written plan.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice machine deflector.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ranch cups sitting out at room temp. Product at 73F. Ranch came from plastic bag stored in box. Package did not state anything about product being shelf stable or non TCS. Keep ranch cold or can be held on TPHC for 4 hours. CDI: ranch was discarded. Observed gallon milk stored inside Pepsi reach-in cooler at 49F. CDI: milk discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pepperoni and mozzarella cheese stored inside flip top dated 10/20/22 that expired past 7 days. CDI: products discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed gallon milk that was opened on Tuesday without a date. CDI: discarded.

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 only thick probe thermometer available for use. VR required by 11/4/22

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces not in use.

Repeat: 4-501.11 Maintain equipment in good repair. Observed left door reach in freezer near fryer, both prep coolers, and cold hold drawers with torn gaskets.

5-501.17 Provide a covered waste bin in female restrooms. Observed women’s restroom with no covered receptacle.

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 employee health policy on site. PIC was aware of symptoms and illnesses for the policy and stated that facility has online training that they do when employees are hired. CDI: EHS gave PIC a copy of the updated health policy and an employee health policy poster.

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 facility has no vomit and diarrhea plan on site.CDI: EHS sent an email to PIC with a link to the state written plan.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the main bar handsink. CDI: Handwash sign provided and posted today.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat garlic in reach in cooler. 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 unwashed produce stored over raw ground beef in reach in. CDI: Items reorganized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed queso and nacho meat cooling from yesterday above 41F. CDI: Products 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 queso and nacho meat cooling in reach in cooler while tightly covered and in a deep lexan. CDI: Product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed left door reach in freezer gasket on freezer near fryer has a split in it. REPEAT VIOLATION Previous violation corrected.

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 shelving near cash register is damaged and no longer smooth or easily cleanable. Observed some cabinet facings chipped near sauce pumps. Observed flooring tile damaged near walk in freezer.

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 not washing hands when needed during the inspection. CDI-Explained more hand washing was neeed. Employee was informed and started washing hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product holding above 41F in the walk in cooler. Manager explained that the door had been propped open during a shipment from earlier in the day. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE WALK IN COOLER IS HOLDING AT 41F OR BELOW. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ice building up around the doors and frames of the 2-door reach in freezer. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods holding above 41F in WIC. CDI- Cooled down.

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

4-501.11 Maintain equipment in good repair. Gasket torn.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Interior of microwave in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine behind the shield.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in a flip top cooler and hummus and pizza in a walk in cooler cold holding above 41F (see chart). CDI- items were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle at the bar attached to the kitchen without a label on it. CDI- bottle was labeled. Minor improvements made since previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies at the island bar and in the dry storage room in the back of the kitchen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper food 'boats' stored food contact side up in the kitchen.

4-501.11 Maintain equipment in good repair. Observed damaged floor and ceiling inside the walk in cooler and torn gaskets on equipment inside kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the faucet of the 3 compartment sink and a loose faucet at the kitchen handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed portioned marinara sauce cups cold holding above 45F in a flip top cooler. CDI- products discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- bottles were labeled.

4-501.11 Maintain equipment in good repair. Observed damage to the floor of the walk in cooler and water accumulation on the inside of a beer keg cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a minor leak at the 3 compartment sink faucet and what appeared to be corrosion/deterioration in the middle compartment of the 3 compartment sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed buildup on the inside of the hand washing sink at the bar. It appears product was dumped into this hand sink. CDI-The sink was rinsed out. Only hand washing can take place at a hand washing sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon being stored above ready to eat product in the flip top cooler. CDI-The bacon was moved to the bottom shelf.

4-501.11 Maintain equipment in good repair. Observed the floor in the walk in cooler in need of repair. Have repaired.

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 cold hold prep units and freezers. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink on the top shelf in the walk in cooler stored over facility food product. CDI-The drink was moved to the bottom shelf.

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 grab limes with bare hands at the bar area. CDI-The employee was stopped, the limes were discarded, and the employee washed hands and donned gloves.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the silver plates on the inside of the ice machine. CDI-The employee cleaned and sanitized the unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza sauce holding at 51F at the Pizza Flip Top unit. CDI-The product was placed into a reach in cooler for rapid cooling.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee unable to find the employee health policy that was posted on the wall. The employee stated they were unaware of the policy all together. CDI-The employee health policy was moved to another location. The manager stated that the health policy will be reviewed at the next team meeting.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on a container of facility food product. CDI-The drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of a milkshake container. CDI-The cup was brought back to the 3-compartment sink for washing, rinsing, and sanitizing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer at the facility. A VERIFICATION VISIT WILL BE MADE TO ENSURE THAT A THIN PROBED THERMOMETER HAS BEEN PURCHASED WITHIN 10 DAYS.

4-501.11 Maintain equipment in good repair. Observed many shelving units with rust buildup. They are no longer easily cleanable. Have replaced. 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 missing tile on the floor in the back storage room. Have repaired. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several to-go boxes stored on the floor in the back storage unit. All items were picked up and placed onto racks.

4-501.11 Maintain equipment in good repair. Observed rusted shelving racks in several reach in coolers. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the microwave. CDI-The microwave was cleaned.

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 floor in poor repair in the beer walk in cooler, and missing tiles on the floor near the reach in coolers. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on guard of ice machine .

4-501.11 Maintain equipment in good repair. Observed gasket on lower prep unit in need of 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 floor in walk in buckling , floor in storage room has tile missing, wall in can wash damaged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed mold growth on the shield inside the ice machine and mold growth on the inside of a soda 'gun' nozzle at the bar.

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 a plastic jug of salsa in a reach in cooler without a datemark on it, an opened tub of ricotta cheese in the walk in cooler without a datemark, and two opened packages of del meat dated 12/19. CDI- all items 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 pizza sauce stored in a flip top cooler at 58F. Employee stated the sauce was made 1 hour prior. CDI- instructed employee to cool the sauce in a closed environment for more efficient cooling.

6-301.12 Hand Drying Provision - PF Provide approved disposable towels or approved device available at handsinks at all times. Observed bar handsink without disposable towels. Gave instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed portioned cheese without date. The cheese was portioned today. All other items which required labeling were date marked.

4-205.10 Food Equipment, Certification and Classification - C Observed professional Ninji blenders with ETL approval but unable to confirm if rated for commercial use. 4-501.12 Cutting Surfaces - C Were slightly marred.

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. Observed one pan of hot dogs past 7 day expiration time. CDI by discarding.

4-502.11(A) Maintain utensils in good repair. Observed melted cutting board at pizza prep unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some general cleaning needed of non food contact surfaces including side of pizza prep unit, shelf over 3 compartment sink, shelf under nacho cheese machine, front doors of prep unit, shelf under grill and shelves inside 2 door tall reach in refrigerator.

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. Observe metal flooring in walk in cooler damaged and seam peeling up. Observed damaged wall between ice machine and can wash. Clean floor under ice machines. Observed with debris.

2-401.11 Eating, Drinking, or Using Tobacco Observed personal drinks stored improperly on food table and grill counter. -CDI Drinks were removed.

6-301.14 Handwashing Signage Observed 2 handsinks not to have handwashing signs. -CDI Signs were provided.

Observed soiled tongs stored as clean. -REPEAT Observed some interior surfaces inside the ice machine to be soiled. -CDI Items were removed or marked for cleaning.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

2-303.11 Prohibition-Jewelry Observed staff member to have ring with gems in it. Food handlers may not wear any jewelry below the elbow except for a simple metal band ring with no gems, no cut outs, and no in-lays.

3-304.14 Wiping Cloths, Use Limitation In use wiping cloths shall be stored in containers of proper strength sanitizer and the sanitizer containers shall be kept up off of the floor. Observed wet cloths left out.

4-501.11 Good Repair and Proper Adjustment-Equipment Equipment shall be in good repair; smooth and easily cleanable. Observed badly buckeled walk-in cooler floor. Observed can-opener to be rusty. Observed badly torn gaskets. Repair or replace these items. -REPEAT

5-501.13 Receptacles Observed dumpster to be in poor repair with damaged cover lid and no drain plug.

6-201.11 Floors, Walls and Ceilings-Cleanability Observed wall damage at the can-wash barrier wall. Repair it so that it is smooth and easily cleanable.