OLDE SYCAMORE GRILL

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 Chili in the WIC date marked for 10/4 for day of prep. PIC stated that the establishment has not had chili on the menu for the last week, and must have missed discarding, but chili was never served out of date. -CDI- Voluntarily discarded. All other foods were properly date marked and labeled throughout the facility. 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 .

6-501.11 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 ceiling tiles in the chemical/storage/dry storage room. Ensure tiles are replaced. Observed small hole in the wall in the same room, ensure that hole is repaired/patched.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Cheese slices in the prep top unit above 41F. PIC stated that the cheese slices were taken out and used to make sandwiches. PIC stated that all cheese were used to make sandwiches except pepper jack. Pepper jack was also above 41F. All other foods in the prep top/lowboy were 41F or below. -CDI- PIC voluntarily discarded the cheeses above 41F. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a domestic use beverage cooler being used to hold individually packaged coleslaw cups present on the cabinet outside of the kitchen area. Coleslaw was held at 40F. PIC stated that the facility would stop using the fridge for TCS foods and would replace with ANSI certified or equivalent equipment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in QUAT sanitizer solution at less than 100ppm. -CDI- PIC replaced the old sanitizer with a new solution at 200ppm. (0.5 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw chicken stored above candy bars and packaged beer inside the WIC. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a container of unwashed bell peppers and a box of unwashed tomatoes stored above an opened package of RTE hotdogs inside the WIC. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple tongs and a box grater soiled with food debris on food-contact surfaces, stored on the clean dish rack. CDI: PIC removed all items and placed at the dish room to be re-washed/rinsed/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 .

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 an opened container of whole milk and an opened package of RTE hotdogs without date labels, both stored inside the WIC. PIC stated they opened both TCS food items yesterday. CDI: PIC created date labels for both. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a carton of heavy whipping cream date-marked with an opened date of 5/25. CDI: PIC voluntarily discarded the food item since the 7-day window had surpassed. 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 .

4-501.11 Maintain equipment in good repair. Observed rusted shelves on the clean dish rack. Replace/seal shelves so that they are smooth and easily cleanable.

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 black buildup on the non-food contact surfaces around the doors of the lowboy coolers and lowboy freezer. Observed ice buildup inside the WIF. PIC stated work order is in to have repairman come and check on the WIF, mentioning that ice buildup happens anytime it rains. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed water leak from the cold water faucet at the handsink inside the kitchen. Repair water leak.

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 one broken tile under the dish machine. Repair broken tile. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling tiles above WIC and make table. Observed oil residue on wall near the make line. Increase cleaning frequency.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed celery, tomatoes, cucumbers, and grapes stored above RTE deli meats in the WIC. CDI: PIC corrected storage order since there were no signs of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw philly steaks (beef) stored above fries and onion rings in the small reach-in freezer under pizza ovens. CDI: PIC corrected storage order since there were no signs of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 deli containers used to scoop non-TCS food items (flour and panko) submerged in the food. CDI: Deli containers were removed.

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 the bottom and top of the cooler drawer accumulating food debris. Increase cleaning frequency. REPEAT VIOLATION. Note: Points deducted but not escalated since today's inspection was in reference to a different area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed sliced turkey cooling in walk in cooler with < 40 min left and at 46 F. CDI - Product was moved to undercounter reach-in freezer and cooled to 41 F. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F with several being held since previous day, per PIC and staff present. EHS also noted products being stored above fill line in prep top unit. CDI - Items held > 4 hrs voluntarily discarded and remaining removed from cold holding to be cooled down. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date labeling on opened pre-cooked hotdogs, bratwurst and container of milk. PIC traced back first use dates to 9/9 and 9/10 and allowed to date mark items accordingly. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 sliced turkey inefficiently cooling covered and in dense quantities in a deep metal container since 10 AM with less than 40 minutes left to cool to 41 F. Also observed bulk container of baked beans cool only 2 F after 30 minutes in the walk-in cooler. CDI - Sliced turkey vented and transferred to nearby reach-in freezer and PIC implemented active stirring to facilitate cooling towards < 41 F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented can of baked beans on shelving designated for facility use. CDI - Damaged product removed for disposal by PIC. -0-

4-501.11 Maintain equipment in good repair. Observed gasket at walk-in freezer beginning to split. Also observed rusted shelving units inside of the walk-in cooler and above prep unit station. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep unit station. CDI - Employee flipped board. -0-

REPEAT VIOLATION: 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 ice building up on flooring and air vents inside of the walk-in freezer; ice build-up from vents visibly spreading down into packaged goods. EHS verified that products were not contaminated as ice only came into direct contact with boxes; goods hermetically in sealed packaging. CDI - PIC and staff removed ice debris from vents. PIC suspects that the drain line on roof may be clogged. Refrigeration specialist will be contacted for further assessment. No escalation of points due to different area observed and improvement on previous violation. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available in male restroom. CDI - Paper towels provided. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed deli meat slicer and vegetable chopper with signficant food debris stored under and on prep counter. According to PIC, the equipment had not been used for today’s prepping. Also observed several utensils with food debris stored as clean at utensil shelving unit. CDI - All equipment and utensils transferred to the dish pit to be W/R/S. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on catch plate inside of the ice machine. CDI - Equipment cleaned by PIC during inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed chili hot holding in well at 112 F. According to PIC, chili had been placed to hot holding under 10 minutes prior to inspection. CDI - PIC reheated chili above 165 F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 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 various TCS applicable foods such as: Cooked pork, hashbrowns, sliced turkey and ham, all held past 7 day requirement in the facility. CDI - EHS and PIC had discussion about FIFO and date marking system. All items voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed butane cans stored above boxes containing potato chips on shelving unit in back room. CDI - PIC removed to prevent cross contamination. -0-

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. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cracked plastic sneeze guard used to cover hot dog rollers. PIC states that a replacement has been ordered. -0-

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 reach-in unit gaskets with accumulation of food debris and non-food contact surfaces inside of prep top in need of cleaning. -0.5-

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 food debris build-up on floor under prep unit. Keep and maintain clean. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional hot cabinet and speed rack stored in back of facility. Remove from premises. -0.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed packages of raw pork belly stored over packaged hamburger buns inside of the walk-in freezer. No physical evidence of contamination observed. CDI - Storage order was corrected to prevent cross contamination. -3- 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 large batches of pasta salad and coleslaw ineffectively cool 1 degree F after > 20 minutes. CDI - Products separated into small portions (flat sheet pans) to facilitate cooling towards < 41 F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed burnt and crumbled rubber spatulas stored inside container with other intact utensils at shelving unit. CDI - Damaged utensils discarded. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach-in freezer gasket in need of cleaning. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bins in female restroom. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling and ice machine ventilation in need of cleaning. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over pre-cooked pork. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed multiple dented cans on shelves designated for facility use. CDI: Items were relocated to a separate area for credit.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top for use with stickers on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and bowls wet stacked.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3 compartment sink testing 50ppm quat. PIC informed EHS at beginning of inspection, facility is manually mixing sanitizer. Repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3 comp sink testing 50ppm. Until dispenser is repaired facility is mixing quat sanitizer manually or using a bleach/water solution. VR required within 3 days. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs and chili hot holding in hot box below 135F. CDI: PIC reheated items above 165F. 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 .

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 kidney beans and cooked pasta with prep dates of 1/21. PIC voluntarily discarded items. VR required within 10 days. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna completely thawed still in ROP packaging.

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

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 cooked mushroom Demi with date mark 08/18 still in walk in cooler. CDI - PIC 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked house made chili and cole slaw mix in walk in cooler and prep without date. CDI - PIC dated during inspection. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER THE LAST INSPECTION. -1.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken breast thawing under cold running water at 75F. Cold running water shall be 70F or less. In warmer months, it may be necessary to thaw using another approved method. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food in walk in cooler by door stored directly on the floor. Keep at least 6 inches off the floor. -0-

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 serving utensils stored inside metal container with food debris in side. CDI - PIC pulled these and re-washed the utensils and the container. -.5-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup on the inside of dish machine on doors and at the top corners. Clean often enough to prevent buildup. Per PIC, dish machine is de-limed every week. EHS advised PIC about the requirement to clean at least once every 24 hours. -.5-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of beans stored with all other cans for use. CDI: Can was relocated to storage area to be held for credit.

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 items in the walk in cooler. CDI: Items reorganized. EHS provided PIC with a walk in storage order guide.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine will not stay primed. Employee was washing dishes for a few cycles before EHS tested machine. Machine tested at 0ppm chlorine. CDI: EHS was able to prime the line, however chemical recedes back into line even during use. PIC stated that ECOLab is scheduled to service the machine today, so they will be fixing it as well as the normal maintenance. Facility will use the 3-comp sink; due to weather expected food service is to be less than 50 people all day.

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 no date mark on hotdogs, grilled chicken, pulled chicken (in the cooler drawers), noodles (in the walk in), tomatoes, lettuce or chicken salad (in the prep top). CDI: Items were date marked with the original cook/prep date. Observed soup in reach in with a date of 1/18. CDI: Product voluntarily discarded. Observed bruschetta dated 1/17 in the walk in. CDI: Product voluntarily discarded. Observed several containers of soup more than 7 days old (1/5/22-1/18/22) in the walk in. PIC stated they were pulled from frozen on 1/25. Soup is cooled and then frozen in individual portions and then pulled to thaw every few days. CDI: Pull date marked.

2-501.11 Clean-up of Vomiting and Diarrheal Event Facility does not have written vomiting/diarrheal procedures/plan. Employees were educated and printed out plan.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs observed holding at 134F in hot box. CDI. Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cheese and tomatoes observed in flip to unit above 41F (see chart). CDI. Discarded by PIC. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawers under the grill holding food items above 41F. CDI: Shredded cheese voluntarily discarded. Raw beef burgers were relocated to the walk in as they were holding at 42F. No TCS items will be kept in this cooler until after it has been repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on ceiling tiles around AC vents. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor paint touch up needed on threshold around walk in cooler door and behind shelving where dry goods are stored leading to the back door.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat sauces in reach in cooler. CDI: Items reorganized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili below 135F in hot well. Hot well was not turned on. CDI: Product rapidly reheated to 187F as it had been in the hot well for 1.5 hours.

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 date mark on goat cheese was illegible due to unclear marking. CDI: Goat cheese 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 Observed chicken salad with no date mark. CDI: PIC stated that the chicken salad was prepared yesterday.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles. PIC stated that items were oil, vinegar, and water. CDI: Products properly labeled.

4-501.11 Maintain equipment in good repair. Observed gasket on top cooler drawer to be damaged. Observed some condensation leaking from bottom of cooler drawers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, stored as clean, with food spatter on them stored on bottom shelf of prep table. CDI: Plates properly cleaned.

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 no written procedure on site for hotdogs held on TPHC. CDI: PIC filled out procedure form during inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall with food spatter to left of grill. 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 wall damaged to left of grill near base board.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding mac and cheese, grilled chicken and cut melons cold holding at 43F in walk in cooler. VR no later 07/08/2019 to ensure all TCS foods are cold holding at or below 41F. -1.5-

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 tightly wrapped, marinated raw meats cooling in walk in cooler at 58F. CDI - PIC vented containers for rapid cooling -.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed buildup in the bottom of two utensil containers on drying shelf. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed golfer enter bar area and rinse out cup in bar handsink. CDI - PIC has sign posted, but bar staff educated to clean out cups for bar staff in prep sink. -1-

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 hot dogs and chili from previous day without date marking. CDI - PIC voluntarily discarded. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oils and spices at cook line today. -0-

4-501.15 Operate a warewashing machine in accordance with data plate. Observed rubbed off data plate during inspection. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lipstick buildup on glass that was identified as unpolished. CDI - PIC sent to dish pit for cleaning. Observed no sanitizer at dish machine. CDI - PIC purged and contacted company for service. 3-comp in use until repair made. REPEAT -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding in warmer at 109F. CDI - PIC voluntarily discarded and prepared new hot dogs. -0-

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 no date on three TCS foods in flip top since Saturday and two expired foods in prep. Observed date marking on mayo stating September. CDI - Dates corrected and expired foods voluntarily discarded.-1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed hamburgers and steak & wedge salad on menu with asterisk missing disclosure statement that this items may be cooked to order or this items may contain raw or undercooked ingredients. Eggs on menu state cooked your way, which is correct. VR for correction of consumer advisory on hamburgers and steak and salmon salad no later than 11/2/2018. -.5-

6-202.13 Properly locate mechanical insect control devices. Observed fly strip directly over food. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential freezer in use today. Equipment shall be commercial. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in bar handsink. CDI - PIC educated on maintaining access to handsink. Handsink cleaned. -1-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken and raw beef stored in direct contact in prep. CDI - PIC stacked pans of raw beef and gave space between beef and chicken. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lipstick buildup on one wine glass at bar. CDI - Glass taken to dish machine for cleaning. -0- REPEAT Points were not escalated today as there was one item out of compliance. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped Caesar salad and whipped cream made this morning at 58-64F. CDI - Wrapping loosened. Products cooling to 47-51F. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on spicy ranch and oil at prep section. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no labels on grab and go cole slaw available for customer self-service to the left of the bar. VR no later than 07/06/2018 to verify product or either labeled or given out by staff who is able to tell customers the ingredients upon request. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak in the freezer to the right of doorway and at the rear with food underneath and icicles forming over the boxes of food. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed food contact surface of hot dog trays facing up and lips on stacked cups in the bar exposed to customers. CDI - PIC inverted hot dog trays and reduce the height of the cups to provide a barrier against contaminating the lip area. -0-

4-501.11 Maintain equipment in good repair. Observed rust forming on rolling cart in kitchen and missing handle on chili pot in hot holding. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on tan plastic rolling cart in dry storage. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on back side of dumpster. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling vents in restrooms. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages being stored on food prep. tables.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked sliced beef (philly steak) stored above ready-to-eat foods in a flip top reach in cooler; and uncooked bacon stored above crab dip on a speed rack in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the can opener blade. CDI- item set aside for recleaning.

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 brie cheese, feta cheese, hot dogs, and beer cheese all prepared/opened without datemarks. CDI- products were dated. 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 demi glaze dated 12/8, chili dated 1/26, soup from 1/29, and chicken stock from 1/25 in the walk in cooler. CDI- products were discarded.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 2 quat sanitizer buckets with <50ppm.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 bowls and 4 utensils stored clean with food debris on them. CDI- items set aside for recleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked and cooled salmon in the walk in cooler. PIC indicated the salmon was seared on one side then set into the walk in cooler. CDI-product discarded. EHS informed PIC of rules on non-continuous cooking.

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 one container of vegetable soup in the walk in cooler not dated. CDI- datemark added.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed incomplete consumer advisory on menus. VR within 10 days.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils being stored in utensil storage bins lined with linens that had food debris on them.

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 an employee handle a cooked hot dog without gloves on. CDI- product discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a thermometer probe being used, then sheathed, without cleaning in-between. CDI by instruction, thermometer probe was cleaned.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 1 sanitizer bucket at the bar with a quat concentration of 0ppm.

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 single-use sauce ramekin (no handle) being stored in a container of diced tomatoes for use as a scoop. Only use scoops that have handles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on the can opener blade. CDI- item set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris on the inside of the ice scoop bin.

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 turkey chili in the walk in cooler dated 2/4. CDI- product discarded. Foods held between 42F-45F shall be kept no longer than 4 days.

7-201.11 Store toxic materials to avoid contamination. -P Observed chafing fuel canisters and a miniature propane tank stored over gloves and dry goods in the dry storage room. CDI- storage rearranged.

6-202.13 Properly locate insect control devices. Observed an insect trap stored over the drying board of the 3 compartment sink. Relocated to an area where food, linens, equipment, or utensils will be stored.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples stored at the bar unprotected on a pedestal plate. CDI- apples were removed from public reach.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use' CusinArt brand food processor on site.

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. Observed dust accumulation on a ceiling ventilation covering at the entryway to the dry storage room in the kitchen.

Observed no certified food protection manager onsite today during operation(cooling, clean up, moving foods, getting cookies out and folding linens etc.). 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

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

Observed corn salsa stored at 42F that had been made last Wednesday. TCS foods may only be held 4 days if being stored between 41-45F, and 7 days only if food is stored at 41F or less. Corn discarded to correct. 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 airwick stored with clean dishes today- moved during inspection to be stored with the other chemicals. 7-201.11 Store toxic materials to avoid contamination. -P

Observed flies in the kitchen today. Recommend putting up new fly lights that are on the premises, cleaning more, and reducing standing water. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed a broken/cracked ice scoop holder at the large ice machine today. Observed a broken ice machine lid(PIC stated it may be replaced soon), 4-501.11 Maintain equipment in good repair.

Observed gapped flooring behind the mixer and ice machine today that needs cleaning. Build up in 3 comp. sink drain. 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 pitcher for drinking water being refilled in the bar handsink. Use the bar prep sink for this- corrected through instruction. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed foods that were stored between 41-45F and had been made >4 days prior. These TCS foods were discarded today(slaw, potato, and boiled eggs). Hold TCS foods for 4 days if holding between 41-45F and 7 days if holding these foods at 41F or less. 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 slaw offered as grab-n-go without a label. These products were discarded. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf

Observed flies in the kitchen today. PIC said that facility is working on installing a fly fan at the back door. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed holes in the back door- repair or replace. 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 slaw in tight covered and stacked ramikins, cooling in the reach-in cooler- moved to walk in cooler to speed up process. 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 a box of ketchup packets stored on the floor today. Observed two dry goods stored uncovered today- covered during inspection. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observd an employee handling food with a wrist watch on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed a soiled cloth towel stored on the cutting board today. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed ice buckets stored on a soiled surface today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed two boxes of togo materials(boxes and cups), stored on the floor- both are wet or have been wet and have been discarded today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a leaking water heater today- repair. 4-501.11 Maintain equipment in good repair.

Observed flooring near the dish sink, ice machine, and hot water heater with gaps between the tiles which is making it hard to clean. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed dust on the ceiling today. 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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored on the prep table today, one had no lid. Uncovered drink discarded and the other drink was placed on the bottom shelf of the prep table to correct.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded salsa in the walk in cooler today- discarded to correct.

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 cooked chicken, tuna salad, and mashed potatoes that were made on 9/29 and were stored between 41-45F- both products discarded to correct. Only hold TCS foods 4 days once they area made/opened if they area stored between 41-45F. 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 open bousin cheese, shaved turkey, roast beef, and chili not date marked today. All back dated during inspection to correct.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler and in the make table today.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC is not a certified food protection manager. PIC stated his servsafe has expired and was unable to provide documentation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure-PF. PIC was unable to provide documentation or demonstrate knowledge of an approved employee health policy. CDI- EHS located posted employee health policy and educated PIC while onsite.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee beverage stored on the prep table and another employee beverage on a seperate prep table. CDI by moving to a correct location.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures -P. Observed chicken wings that are not fully cooked to 165F cooling on a speed rack. VR- paperwork provided. Advised PIC to discontinue until approved. Submit completed paperwork within 10 days. 3-401.11 (B)1 - Cook whole meat roasts to required temperature and time noted in chart listed under 3-401.11 (B) 1 and 2. raw animal foods to required temperatures. -P Observed frozen prime rib that the PIC cooks in house to a final cook temp of 125F over a total cook time of 105 mins, it increases by 10 degrees F post oven. The PIC then slices and fully cooks per order. Explained that the product must be held at 135F for 36 mins at 325F or more (or any other combination that meets this code). VR- PIC to provide additional information on how the cooking procedure will be changed to meet the requirements in the chart.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf According to the PIC the hamburgers are cooked to order and can be ordered undercooked. VR- provide a consumer advisory within 10 days or fully cook to 155F for 15 seconds.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser with clean plastic lids and cleaner with sauce bottles. CDI by removal and proper storage.

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 chicken wings cooling on a bakers rack in the room temperature kitchen and plastic wrapped sandwiches stacked on a sheet pan inside the walk in cooler. CDI by educating PIC and moving bakers rack inside the walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of flies in the kitchen. Advised PIC to maintain all exposed food and utensils covered until presence is remedied. REPEAT

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

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. General cleaning needed on floors, walls and ceilings. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Area outside the back door needs to be cleaned and organized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed biofilm in ice machine. Cleaning process began.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies at bar. Gave instruction to enhance fly protection and discussed options.

4-501.11 Maintain equipment in good repair. Replacement of walkin shelving begun.