MAC`S SPEED SHOP

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the prep area handwashing sink. CDI- PIC refilled the soap. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a metal storage container inside of the cooking station handwashing sink. CDI- PIC removed the container.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a container of raw chicken stored directly over an uncovered container or raw ribs in the WIC. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two speed racks stacked with pans of food that had been cooked one day or multiple days prior to inspection with no covering.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates stored as clean with visible food debris on food contact surface. CDI- PIC placed the dishes to be W/R/S. 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 135F or above. -P Observed a hotbox filled with cooked brisket holding at 127-128F. PIC stated that the brisket had been placed in the hot box for lunch service. CDI- PIC reheated the brisket to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed containers of sliced turkey, cooked chicken, and grilled chicken with no date label. Another container of chicken had an incorrect label with July as the prep date. CDI- PIC was able to confirm when all items were made and labeled each container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 an uncovered metal container of salsa cooling in a flip top. EHS calculated an insufficient cooling rate of .025F/min after 40 minutes. CDI- PIC placed the salsa in the WIC for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled squeeze bottles on the prep line including oil, butter, and water. CDI- PIC labeled all of the squeeze bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies throughout establishment during inspection. PIC stated that Ecolab comes monthly for pest control. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the kitchen door leading outside propped open during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed multiple avocados in a flip top with the stickers still attached. PIC confirmed that the avocados had already been washed and were ready for service.

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 in use utensils on grill top in water holding below 135F. Ensure water is holding 135F and above.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multitude stacks of wet nested dishes stored as clean.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant on two hand sinks affixed to wall with missing, cracked or peeling sealant. Replace.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min dishwasher waterproof thermometer for testing sanitizing temps. VR required.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing or miss aligned ceiling tiles. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone stored above an open flip top and an employee canned drink stored next to raw chicken in a RIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed bbq Cole slaw, cut lettuce, cut tomatoes and other TCS food in flip top of new prep unit cold holding above 41F. CDI - PIC waited an hour without opening unit and temperatures were below 41F. PIC working with vendor to adjust thaw cycle to keep TCS foods at or below 41F. -1.5- POINTS NOT ESCALATED DUE TO IMPROVEMENT IN SEVERITY OF VIOLATION TODAY. ALL OTHER COLD HOLDING WAS IN COMPLIANCE. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed facility changing prep date to date product put into serving pans for Mac and cheese and other TCS foods. CDI - PIC reminded food employees that date marking shall reflect the oldest date of the oldest ingredient. -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 .

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 several food containers stored on the clean dish rack that were stacked together wet prior to completely air drying. Ensure that all equipment is properly air dried prior to stacking. REPEAT -.5-

4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed cedar planks being used during the cooking process of the facilities Cedar Plank Salmon. PIC stated that Cedar Planks are single use and discarded. EHS explained to PIC and facility that the use or cedar planks for cooking, as a food contact surface is a process that requires prior approval from the state. Wood can only be used as a food contact surface if it is hard maple or an equivalently hard, close grained wood, and is used as a cutting surface, for confectionery operations as a paddle for scraping kettles, or as shipping containers for whole, uncut, raw fruits and vegetables and nuts in the shell. REPEAT -.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse at 3-comp sink, at drain under 3-comp sink, at hostess station ice bin. Repair. -0-

5-403.12 Liquid waste shall be disposed of in accordance with LAW. Observed condensate from smoker, rainwater near dumpster and drainage from roof through aluminum gutters near parking lot side entrance creating standing water pest harborages in parking lot. Also observed filter soaking barrel full of rainwater. Dispose of rainwater and other liquid waste in accordance perk law to prevent pest harborage. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters. Keep closed between uses. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling in women’s restroom. Observed flood light broken over women’s restroom stall to the far right. Repair and ensure leak 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 buildup on heat lamps attached to ceiling. Clean often enough to prevent buildup. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed soiling and residue present on the deli slicer that was held as clean underneath prep surface in the rear of the facility. -CDI- PIC moved deli slicer to 3-comp sink to be properly W/R/S. Ensure food contact surfaces are maintained as clean. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods above 41F throughout the facility. All equipment was functioning with ambient temperatures below 41F. Cold holding foods that were out of temperature were prepared yesterday or the day before. EHS coached PIC to be mindful of fill lines in prep tops, and ensure that grill drawers are closed all the way when not in use. See Temp logs for foods above 41F. -CDI- All foods above 41F were voluntarily discarded by the PIC. 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 dry spices adjacent to the office door unlabeled, observed 3 dry spices at the grill in metal containers unlabeled, observed 2 squirt bottles at grill unlabeled. -CDI- PIC labeled unlabeled containers of food. Ensure all working food containers are labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still present on them in the salad prep top. Ensure that stickers are removed on the washing process of avocados.

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 several food containers stored on the clean dish rack that were stacked together wet prior to completely air drying. Ensure that all equipment is properly air dried prior to stacking.

4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed cedar planks being used during the cooking process of the facilities Cedar Plank Salmon. PIC stated that Cedar Planks are single use and discarded. EHS explained to PIC and facility that the use or cedar planks for cooking, as a food contact surface is a process that requires prior approval from the state. Wood can only be used as a food contact surface if it is hard maple or an equivalently hard, close grained wood, and is used as a cutting surface, for confectionery operations as a paddle for scraping kettles, or as shipping containers for whole, uncut, raw fruits and vegetables and nuts in the shell.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpsters in the dumpster area with the doors open. Ensure that dumpster doors remain closed when the dumpster is not in use.

NO POINTS DEDUCTED: 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Did not observe a written procedures for vomiting and diarrheal events. CDI by providing handout as facility has the parts to make a kit stored in the office and mop sink area.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink near the walk in cooler door missing the paper towel dispensers, as the PT dispenser needed to be remounted to the wall. Observed the same hand sink with a dead battery in the soap dispensers. Observed the hand sink neat the waitstaff area (near restrooms) with a dead battery in the soap dispenser and the paper towel dispenser empty. All items were CDI by replacing batteries, paper towels, and remounting the PT dispenser.

NO POINTS DEDUCTED: 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw fish stored over French fries in the walk in freezer. CDI be relocating fish to fish shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer solution in the 3 comp sink vat less than 150ppm. CDI by replacing with fresh sanitizer. Observed the dish machine without sanitizer. CDI by replacing jug off sanitizer. DM tested 100ppm chlorine. 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

NO POINTS DEDUCTED: 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 bins of dry goods not labeled near office door. CDI by labeling.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in wiping buckets less than 150PPM. CDI by replacing with fresh sanitizer.

REPEAT: 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 scoop handles in direct contact with food in the prep cooler chef drawer (broccoli salad and the item to the left of the broccoli salad). CDI by removal and replacement of scoops.

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 the interior of the reach in freezer accumulating crumbs. Observed other reach in units collecting crumbs. Observed shelving in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed both faucets at the 3 comp sink not working properly. 1 faucet was missing the hot water handle. The other had the cold and holt water always on.

NO POINTS DEDUCTED: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some grout/tile damage at the entrance of the WIC. WIF floor in need of sweeping.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill a container with water at hand sink next to drink stations. CDI- employee was educated by PIC. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed brooms and mops stored in front of hand sink at drink machine. CDI- items were removed.

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 salmon filets thawing in cooler drawer under stove that were not cut to remove from reduced oxygen environment. CDI- cuts with a knife were placed in packaging.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor next to prep cooler #2. CDI- bucket was placed on shelf.

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 handleless bowl stored inside of container of Brunswick stew in walk-in cooler. CDI- bowl was removed.

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 stacks of single-service trays located on top shelf of serving area that were not inverted. CDI- items were inverted.

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. Clean food debris and buildup from edges of meat slicer near grill area. Clean buildup from exterior of grill, fryers and shelving in kitchen area. Clean buildup from shelving in walk-in cooler. REPEAT (full points).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three bags of smoked chicken wings that were held below 135 F in warmer next to the grill. PIC stated wings were in warmer for no more than 2 hours. CDI- items were reheated to above 165 F. 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 containers of seasoning stored near grill that were not labeled. CDI- containers were labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed container of sanitize store on the floor under prep table in kitchen area. CDI- container was placed on the bottom shelf. -zero-

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 small cup without handle stored in salsa in prep cooler #2. CDI- cup was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet near dish machine. CDI- containers were separated and allowed to air dry. REPEAT (full points).

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. Clean exterior of dish machine, grill, fryers, and shelving in kitchen and dish room area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on both dumpsters. CDI- dumpster doors were closed. -zero-.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean stains from ceiling tiles near hood systems in kitchen area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored above cooked pork ribs in walk-in cooler. CDI- Item were reversed. 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 several bowls and dishes with debris on them stored in clean area. CDI- items were taken to sink to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup in top interior of ice machine. PIC will have someone clean it soon.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed burnt ends that cooled 14 F in 40 minutes (less than .54 F per minute). CDI- facility adjusted to cooling process so that items will cool to 70 F within 2 hours. -zero- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep coolers and walk-in coolers that were stored above 41 F. CDI- several containers of items were denatured and discarded into trash can. REPEAT (full points). Risk control plan was put in place for facility. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed five containers of deviled eggs that were not dated stored in walk-in cooler. PIC did not know when eggs were prepared. CDI- items were denatured and discarded into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of burnt ends, chicken wings, and smoked chicken that were not properly cooling using the methods that were in place. CDI- items were denatured and discarded into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed items cooling in smoker that was not turned on. CDI- other method of approved thawing was used. -zero-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen area. Observed live roach in dining near side entrance. Employees stated pest control performed a treatment one month ago. Recommendation is to have pest control come and perform a treatment soon.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food container stored directly on ready-to-eat foods with no barrier. CDI- items were denatured and discarded into trash. -zero-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint. CDI- employee put on hair restraint. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups that were stacked while wet. CDI-cups were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Repair doors on prep cooler #2 to allow for proper closure. Also, repairs are needed on the faucets at the 3-comp sink.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an opened bag of chips on prep table in kitchen area. CDI- bag of chips were removed. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were stored above 41 F. PIC stated that items are taken from walk-in cooler and placed in prep cooler. He also stated that the delivery truck comes between 4am and 6am. Kitchen manager stated that the walk-in cooler was left slightly open when he got to work at 8:30 am. CDI- items in prep cooler were denatured and discarded into trash. Items in walk-in cooler cooled to proper temp. Risk control plan shall be implemented for facility to log temperatures at least three times a day for items in walk-in cooler. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items in prep cooler that were not dated with proper dates. CDI- items were denatured and discarded into trash. REPEAT (half points due to improvements). 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen protection is broken. CDI- door was properly closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. CDI- back doors were properly closed. REPEAT (half points due to severity).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replaced cutting boards at Hot holding station and prep cooler #2 due to deep grooves.

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 TCS food items (Pork sausage, beef sausage, pimento cheese, and sliced Turkey) stored in RIC drawers near the grill and boiled eggs in prep unit stored above 41F. CDI - Items were placed inside the WIC on sheet trays for rapid cooling. Points deescalated due to improvement.

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 cooked onions held longer than 7 days. CDI - Items voluntarily discarded. REPEAT. 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 Mac n cheese (x3) and pan of sliced turkey with no date marking. REPEAT. CDI - Items prepped the previous day and the proper date marking was added.

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 turkeys stored on the floor inside the freezer. PIC stated turkey was delivered today. CDI - Turkey was removed from the floor.

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 small cup used as scoop for seasoning stored directly in seasoning. CDI - Cup was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed large amount of food debris floating in the sanitizer solution. CDI - Sanitizer was replaced.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef stored above RTE ham and Raw ribs inside the WIC. CDI - PIC rearranged storage order.

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 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 . Observed batter for hush puppies cooling since 12PM (Temped at 3 PM)(Contains buttermilk) at 73F inside the WIC. Batter missed the 2 hour 135F to 70F time frame. Observed chicken breasts and chicken leg quarters cooling from the previous night at 50F. CDI - All items that did not meet cooling parameters were voluntarily discarded.

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 WIC not functioning properly, ambient temperature at approximately 53F. TCS items, excluded items received from the commissary prior to EHS arrival, were temped between 47 and 52F. All items were discarded that were observed above 41F. All items inside Prep units and RICs were traced back to the WIC and voluntarily discarded. EHS will complete a product disposition form. Establishment voluntarily closed, EHS will have to VR WIC is properly functioning before reopen. Repair man is on site and working to repair WIC.

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 ribs prepared and portioned in large plastic tub without date mark. Observed pan of sausage with no date marking. CDI - Items were 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 . 3-501.18 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 Pico de gallo held longer than 7 days. CDI - Voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Hush Pup batter, Chicken breasts and chicken leg quarters in plastic in large bins from previous night at >41F. Items did not meet cooling parameters. CDI - Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies Throughout the kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees working in the kitchen with no head covering upon arrival. CDI - Head coverings were added.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI. - Bucket removed from the floor.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI - Dumpster door closed.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed burnt ends in hot box at <135F. PIC stated they had just been taken out of steamer. CDI - PIC placed item back in steamer until it reached 177F. - 1.5 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed baked beans, collards greens, and chicken at >41F. PIC stated that items were put into cool last night. CDI - PIC voluntarily discarded items. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cream corn and pulled pork hot holding below 135F. Per PIC, items were just placed in the hot holding unit about 30mins before inspection started. CDI: cream corn and pulled pork were placed on grill and reheated to >165F -1.5- REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cut cherry tomatoes, blue cheese, and potato salad on flip top >41F. Grill drawers below flip top had raw chicken and smoked turkey at >41F. PIC stated that items were stocked from WIC in the morning. PIC moved all TCS items to WIC to cool down below 41F. A VR will be conducted within 3 days to verify repair of unit. - 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 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 brisket prepared and portioned in large plastic tub without date mark. PIC stated the items had been processed on Saturday. CDI - PIC placed proper date on tub. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on lunch special menu for tavern burger. A VR will be conducted within 10 days to verify consumer advisory has been added to lunch special menu or that type menu has been discontinued. - 0.5 -

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 baked beans, collard greens in deep pans and chicken and brisket in plastic bags in large bins from previous night at >41F. Items did not meet cooling parameters. EHS recommended putting items in shallow pans or on sheet trays to expedite cooling. CDI - Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 raw salmon fillets thawed in intact ROP packaging. CDI - PIC cut corner open on all thawed packages.

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 container of utensils in water at grill. Water in container was only 93F. CDI - PIC replaced water that measured 140F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking amongst the metal pans.

4-501.11 Maintain equipment in good repair. Observed broken plastic fronts on doors of both small hot boxes. Repair/replace

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and corn cheese hot holding below 135F. Per PIC, items were just placed in the hot holding unit about 35 mins before inspection started. CDI: chicken wings and corn cheese reheated to 165F and above. -1.5- 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 a pan of meat loaf and pork chops dated 2/13 and 2/18 in the walk in cooler. CDI: voluntarily discarded. -1.5- 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several dishes with sticker residue on the metal pans. Pans were stacked with the sticker residue touching parts of the another pan that TCS foods will be touching. CDI: pans placed in the 3 comp sink to be w/r/s. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working in-use squeeze bottle at the grill with no label. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beef patties stored on the floor in the walk in freezer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking amongst the cups and metal pans. -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket of low boys in the kitchen. Recommend to replace. 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 several cutting boards with deep cuts. -0.5-

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed pre-rinse spray nozzle at the 3 comp sink hanging below the flood level rim. VR within 3 days. -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a metal spoon stored in the hand sink by the walk in cooler. Observed a metal bar stored in the hand sink by the smoker. CDI: both items removed and stored at the 3 comp sink to be w/r/s. -1-

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 chili (7/8) and stew (7/8) stored in the walk in cooler past 7 seven days. Observed a container of chili with illegible date labeled. CDI: all items voluntarily discarded. REPEAT VIOLATION -3-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for rack of ribs on TPHC at the cook line. CDI: EHS allowed facility to do emergency TPHC and filled out a procedure during inspection. -1.5-

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 large tubs of stew and chili dated 4/2 in the walk in cooler. CDI: voluntarily discarded. Observed several foods in the walk in cooler with incorrect date. CDI: EHS allowed PIC to correct the dates during inspection. -1.5-

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 containers of different seasonings by the office door unlabeled. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in low quat sanitizer at the bar. REPEAT VIOLATION -0.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer in the 3 comp sink sanitizing dishes at 0ppm. CDI: new sanitizer was refilled at a concentration of 200ppm-400ppm during inspection. REPEAT VIOLATION -3-

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in low quat sanitizer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Ensure dishes, utensils, and equipment are fully air dried before stacking. REPEAT VIOLATION -1-

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 dead light bulbs in both hoods at back of kitchen. Recommend to replace. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed main dish machine with a sanitizer concentration of 10ppm. CDI: Primed sanitizer and ran another wash. Chlorine sanitizer concentration is now 50ppm. Observed dish machine at the front bar with no sanitizer connected. PIC Joey called Ecolab to have someone come out to take a look at it. VR within 3 days to ensure dish machine is working properly. REPEAT VIOLATION -3-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and burnt ends hot holding in the hot box at 125F and 126F. CDI: PIC reheated items back up to 192F and 200F. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a whole stack of medium sized sheet pans wet stacked. REPEAT VIOLATION -0.5-

4-501.11 Maintain equipment in good repair. Observed hot boxes under the grill with missing gaskets. -0-

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at hand sink beside soda machine and the entrance to kitchen. EHS provided handwashing sign and PIC posted it up during inspection. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine in the kitchen at 10 ppm. CDI: PIC primed sanitizer and ran another wash. Sanitizer concentration is at 50 ppm. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and trays on the shelf wet stacked. -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cut vegetables stored uncovered in reach in cooler. CDI - PIC provided container for vegetables. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooking oil stored on floor next to fryer. Observed ice bin left open when not in use at drink station. Protect ice from splash, dust, or other potential sources of contamination. -1 point-

6-303.11 Intensity-Lighting - C Observed two light bulbs burned out under hood. Recommend replacing. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a knife in handwashing sink nearest to rear door. CDI - PIC removed knife and placed item at three comp sink. -0 points-

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed container of sliced cherry tomatoes in walk in cooler at 58F with a date mark of 7/22. All items in walk in cooler were holding at 41F or below. PIC determined that tomatoes were prepared approximately 1 hour prior to inspection and employee incorrectly date marked item with previous day's date. CDI - PIC marked container of sliced cherry tomatoes with correct date, removed item from container, and allowed tomatoes to cool on baking sheet. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on side of sanitizer bucket in kitchen area. CDI - PIC moved wiping cloth to sanitizer to be held in between uses. -0.5 points-

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 in use utensils stored in metal pan on grill top with water at a temperature of 107F. CDI - PIC raised temperature of grill to increase water temperature to 135F or above. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed alto-shaam in kitchen area with broken gaskets and handle. Establishment hot holds meats in alto-shaam before service. Items in alto-shaam maintained temperatures between 145F and 147F. PIC stated that a service technician has been called to repair equipment. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with both sliding doors open. Recommend keeping sliding doors closed when not in use to prevent rodent or insect infestation. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near walk in cooler. CDI - Paper towels were replaced by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Chicken wings at 127F and brisket at 133F in hot holding unit beside grill. PIC stated that they were placed in unit 1 hour prior after taken out of steamer. CDI - chicken wings and short ribs were moved to steamer to reheat to 165F and temperature control was adjusted to maintain TCS foods in hot holding at 135F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped beef and pastrami at 43F in cold holding unit under flip top. CDI - PIC moved beef and pastrami to walk in cooler to cool to 41F or less. It was determined that items were portioned and packaged at room temp then placed in reach in. A discussion was had about portioning and packaging items under refrigeration or allowing items to cool to 41F or less before moving to reach in unit. All other items in unit were 41F or less.

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

5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet at rear can wash. The faucet was spraying water and a dish towel was currently being used to contain the spray.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacles in women's restroom. -REPEAT-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a large pan of chopped briskett that was cooked last night. Temperature of brisket was 43 F at time of inspection. Brisket was packed in a large pan (covered). CDI-brisket was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large, metal pan of product sitting on top of exposed, cooked pork belly in walk-in cooler. CDI- Pan was removed. Pork belly was discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizing solution that registered 0 ppm. CDI- Containers were refilled with sanitizing solution that registered 200 ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee prepare to cut into tomatoes before washing them. CDI- Processed was stopped. Employee washed whole tomatoes.

5-501.17 Toilet Room Receptacle, Covered - C Observed containers in women's restrooms that were not covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black beans holding at 49F in flip top unit to far left of cook line. CDI: Beans sent to walk in unit to be cooled to 41F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled spray bottles of degreaser at three compartment sink. CDI: Bottles labelled.

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 several proteins prepared earlier today cooling in densely packed plastic containers or in covered metal containers inside the walk in unit. CDI: PIC had products spread out on sheet pans and placed on speed racks in walk in unit. EHS discussed importance of proper cooling methods with PIC and employees. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop stored in standing water in a metal pan on top of reach in freezer, as well as a metal bowl with no handle used as a scoop for breading. CDI: Bowl removed and scoop sent for cleaning.

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 a missing floor tile in front of dish machine. Note: This is not the same issue mentioned on the previous report, thus it is not a repeat and points were not taken as a result.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on shelving above steamers and ovens, and an employee beverage stored in a reach in unit with ice cream.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one small pan of grilled mushrooms holding at 109F on edge of grill. CDI: Mushrooms reheated to 200F on grill top. Points not deducted due to only one item being out of temperature.

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 black beans cooling in a deep, covered plastic container in the walk in unit. CDI: Beans vented and placed into smaller container to facilitate rapid cooling. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed a few plastic pans with burn damage and pitting to the food contact surfaces. CDI: Damaged pans were voluntarily discarded.

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 6 floor tiles missing in front of door to walk in unit. PIC stated that repairs are to occur tomorrow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ginger mayo holding at 60F in flip top unit across from hot holding cabinets. CDI: Ginger mayo placed on TPHC and PIC changed procedure to keep mayo based dressings in reach in unit beneath flip top. REPEAT. Facility has demonstrated excellent cold holding compliance throughout kitchen and since only one item was observed out of temperature, points were not escalated.

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 cole slaw in walk in unit cooling at 48F in a covered plastic bin. CDI: Product vented to facilitate rapid cooling. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils held in water at 118F.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service take out boxes displayed throughout facility with food contact surface facing up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms and onions holding below 135F on grill, as well as Brunswick stew holfing at 121 at front of house. CDI: Items heated to well over 165F during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed dressings, lettuce, and tomato on main cook line overstacked in units across from grill. CDI: Top portion of out of temperature items removed and sent to walk in to cool properly.

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 several items prepared today in walk in covered in plastic while still over 45F. Ensure that items are allowed to fully cool to 41F before wrapping or closing into containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small number of flies along main cook line during inspection. Ensure that pests are properly excluded from kitchen area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter during inspection, as well as multiple wiping cloths stored in sanitizer reading less than 50 ppm QAC.

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 two handsinks beginning to loosen from caulking along wall. Ensure that caulking remains secure to eliminate any potential mildew buildup in crevasses.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in between prep coolers and prep tables on surfaces that are not easily cleaned.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed multi-use drinking cups stacked wet at drink stations.

4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on reach-in cooler unit in kitchen area. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

REPEAT 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee's switching between task, Touching raw meat and continue to put gloves on to perform food prep without washing hands. CDI employee educated and properly washed hands.

NO POINTS DEDUCTED 3-302.11(A) 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed fresh produce stored above RTE foods in walk-in cooler.CDI items properly stored.

REPEAT 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed 3 compartment sink setup used for washing dishes; 2 of the basin were full of dirty dishes that were overflowing onto prep surfaces. CDI staff removed all dishes and began using 3 compartment sink properly to avoid contamination.

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 numerous TCS foods placed into walk-in to cool in sealed containers (cut tomatoes and cheese) see temp chart. CDI TCS foods pulled sheet panned and placed into walk-in freezer.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths hanging from staff's pants coming in contact with soiled staff clothing.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous cups and containers stacked wet in kitchen area.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed damaged plastic containers in need of replacing; Observed split /torn gasket on walk-in cooler door, observed prep cooler that is no longer in use in need of removal.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, underneath microwaves, lids to dry food bins).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal clothing and items stored on dry storage items and shelving in kitchen area.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands.

'4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers / utensils stored clean with food debris stuck to surfaces; CDI containers / utensils pulled and placed into dirty dish pit.

NO POINTS DEDUCTED 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of dry food bins, shelving and items stored under prep tables).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bulk and in use dry seasonings and mixes at line and in prep area. Some dried items have date label on them but no other indication as to item, including white powder mixes. Label as required by rule. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths under cutting boards and cutting surfaces at prep/ cook line. Remove and discontinue lining indicated areas with wet wiping cloths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal containers and pans, and plastic cups at multiple locations tightly stacked together while wet. Allow to air dry prior to tightly stacking them.

4-501.11 Maintain equipment in good repair. Torn gaskets at prep units of line equipment. PIC John Jett advised that measurements have been given to repair personnel for replacement of damaged gaskets. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris at side prep area and bar areas/ hard to reach areas in service areas. Cleaning is needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold substance on interior hose, chute arm and sides of chute. Cleaning is needed. PIC John Jett advised he will call for service personnel to clean. (1.5pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items in prep cooler across from warmer and on ice not under temperature control. CDI- PIC voluntarily discarded items and replaced. Ambient air of cooler at 43F. (1.5pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Per PIC green bucket in prep area is used for sanitizer only, labeled as detergent. One red bucket provided that also has sanitizer in it. CDI- Bucket labeled correctly. (0pts)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two small contianers of dry seasoning and one large squeeze bottle of oil/ liquid at cook line not labeled. Label all contianers as required by rule. (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Multiple flies observed at and around back prep, service areas, storage areas, and expedite station. PIC did show all devices currently in place to deter. Continue to work on elimination of flies from facility food prep and service areas. (1pts)

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. Spoons stored in room temperature water at cook/ prep line. CDI- PIC removed all. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris/ dust on fan shield at bar area and lower shelving at storage areas. Cleaning is needed. (0pts)

2-401.11 Eating, Drinking, or Using Tobacco - C Observed open employee drink in reach-in cooler stored above food. **2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. CDI-drink disposed of.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed hot water broken on hand sink on cook line. No soap or paper towels at hand sink on line near WIC. No paper towels at either bar hand sink. CDI-soap and towels put at hand sinks. Verification Required 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed waitress filling customer beverage glass from hand sink. **5-205.11 Handsinks may only be used for handwashing.-Pf CDI-spoke with GM and PIC about not getting water here, use beverage dispenser.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed no asterisks on cook to order burgers called "Single cylinder" and" Ben's V twin" **3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Verification Required

3-304.14 Wiping Cloths, Use Limitation - C Observed several visibly soiled dry wiping cloths on counters and cutting boards. **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.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed missing and damaged grout in kitchen. Missing quarry tile(s) in kitchen. **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.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed gloved employees touching cooler door handles then changing gloves before working with food, but neglecting to wash between changes. CDI- discussion with management and employees about proper times to wash hands when changing gloves.

5-202.12 Provide at least 100F water at handsinks.-Pf: Hot water 70 F maximum at bar handsink. Verification needed.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Found numerous containers of food uncovered and exposed in walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: One item, cut lettuce in flip top 53 F. CDI- voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found brisket bits date marked 2/19. Voluntarily discarded by PIC.

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: Found portioned chicken tightly wrapped and stacked in cold salad drawer

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed solution in sanitizer buckets soiled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf5-205.11 : Observed kitchen handsink at rear door being used as a dump sink. CDI- sink cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed iterms in 6-compartment holding unit 118F-120 F after one hour. Do not rely on holding units to properly reheat TCS foods. Foods moved to flat top and brought upto 165 F or above before being placed in holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Cole slaw and potato salad 46 F and 47 F from overnight in prep flip top. CDI- voluntarily dicarded by PIC.

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: Found collards dated 11/25. PIC voluntarily discarded. Observed smoked tomato relish dated 12/2 at 41 F. PIC stated tomatoes smoked previous day. Label changed to 12/1.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Plates with food contact surface exposed to consumers stored in dining room. Display so contact surface is protected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . One bottle of sanitizer with label worn off. CDI- PIC Sean Sennet had bottle labeled immediately.

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 . Pan of potato salad and small container of pimento cheese in prep cooler during cooling process. CDI- PIC voluntarily discarded small pan container of pimento cheese, and had potato salad spread on a sheet a pan for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two small containers of dry seasoning and one squeeze bottle of oil not labeled, all in use. PIC had all labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. One fly observed in the beverage and utensil washing area. CDI- verbal correction to monitor and provide additional pest management.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by code. Container of celery and container of carrots in bottom of prep cooler coming in direct contact with upper shelving in prep cooler. Small pan of pimento cheese nested down in direct contact of lettuce in prep cooler. CDI- PIC corrected all storage.

2-402.11 Effectiveness-Hair Restraints - C. All employee's preparing food and in utensil washing and storage areas are required to wear hair restraints. One employee cutting lemons at the bar not wearing hair restraint, one employee assisting with food prep not wearing hair restraint. CDI- verbal correction, hair restraint required.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloths used to line underneath one cutting board and in one storage area rack. CDI- PIC removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Metal tongs stored in direct contact of shelving at cook line that had dried residue and food debris on it. CDI- PIC removed tongs.

4-202.11 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 . Some shelving in walk in cooler, shelving at prep tables , gaskets in prep cooler damaged; rusting/ peeling. CDI- verbal correction to replace all.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cups of pimento cheese stored resting directly on top of mushrooms and cranberries in prep cooler, top section. CDI - removed.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed PIC begin to measure food tempersature without cleaning thermometer probe first. CDI - stopped and corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one hot box not holding food ast or above 135F. Chicken 124F, ribs 127F. Food was in temp according to :IC when placed into hot box a short time earlier. CDI - both reheated - 187F and 171F. Hot box temp should be turned up.

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 one tub of pulled turkey stored covered in walk in cooler. Turkey measured 51F. PIC stated it hasd been cooked this morning and was pulled after 10, then cooled before consolidating. CDI - PIC directed staff member to separate onto sheet trays to allow it to rapidly finish cooling before the six hour mark.

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 many containers of food throughout the kitchen and the coolers which had cups floating in them rather than handled ladles, as supplied by facility. PIC removed all cups and placed ladles into service.

4-501.11 Maintain equipment in good repair. Observed a few split gaskets - cold drawer, undercounter cooler. Observed shelving in walk in cooler peeling and rusting in some areas. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards in use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food buildup on shelving in walk in cooler.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dain plug missing on dumpster.

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 grout wearing away between floor tiles in several areas. Observed one hood light out. Observed baseboard missing in interior corner next to ice machine. 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 better cleaning needed on floor, especially near ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled knife stored as clean and ice scoop stored in soiled holder. CDI - all returned to dish area to be cleaned and sanitized. Ice scoop holder is being replaced as it was too damaged to salvage.

6-301.14 Handwashing Signage - C. A handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. Observed kitchen handsinks without signage. Signs left with PIC.

3-202.11 Temperature - P,PF. Upon receipt, TCS food shall be free of evidence of previous temperature abuse. Observed very large tub of chili in walk in cooler. Tub was about 2/3 full. PIC had just brought tub from warehouse, where it had been prepared and cooled in advance. Label on tub was dated 5-26. Chili measured 63F near center of product, 59F halfway to edge of product, and 55F at outside edge of product. PIC stated that warehouse uses ice wands for cooling. CDI - chili was voluntarily discarded, PIC agreed to check temperatures upon receipt in the future. PIC also addressed with warehouse staff.

3-501.14 Cooling - P. Hot TCS food shall be cooled to 45F or less within 6 hours. Observed Brunswick stew in metal tub inside walk in cooler, uncovered. PIC stated it had been put there at close last night. Nine hours later it measured 51F. CDI - voluntarily discarded.

6-501.111 Controlling Pests - PF. Premises shall be kept free of insects, rodents, and other pest. Observed many fruit or drain flies in kitchen, especially near dish machine and soda areas.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying tub before using it for chips coming out of the fryer. Corrected by instruction.

6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary to keep them clean. Observed standing water in kitchen near hot box. This was observed last inspection also. Observed standing water near ice machine. PIC stated repair for leak has been ordered.

304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employees wearing gloves getting pen from pocket, writing, date labeling, touching apron, returning to food preparation without changing gloves, gloved employee moving between clean and dirty dishes without changing gloves, CDI.

Ensure sanitizer is maintained at proper concentrations at all times. Observed sanitizezr in buckets weak, CDI by refilling.

3-401.11 Ensure all raw animal foods are properly cooked to the appropriate temperature. Chicken must be cooked until all parts reach 165F for 15 seconds. Observed wings to be removed from smoker 148-160F, CDI by returning to smoker.

3-403.11 Ensure that all time/temperature control for safety(TCS) foods are properly reheated to 165F within 2 hours. Observed ribs pulled from steamer 130F, CDI by placing back in steamer, verified to reheat to 184F.

Ensure all wet wiping cloths arae kept in bucket with sanitizer between uses. Observed wet wiping cloth stored under cutting board.

Ensure floors, walls, and ceilings are maintained clean and in good repair. Observed standing water on floor near hot holding unti.

3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. Observed raw chicken and beef stored over cooked turkey and beef, CDI by moving.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed onions 125F, cheese 106F, ribs 128F, chicken 125F, macaroni 129F, all items were reheated. Facility must maintain adequate equipment for hot holding food, VR to check hot holding.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cheese and corn ovestacked in cooler 53F, CDI by discarding.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed multiple items including open milk, cut tomatoes, cooked meats, macaroni with no date marking, slaw with incorrect date marking, CDI by marking.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed no label on bottle, CDI by labeling.

Ensure proper cooling methods are used for cooling TCS foods. Observed macaroni cooling at room temperature, CDI by moving to cooler.

Eliminate presence of pests in facility, observed very large numbers of flies in kitchen.

Ensure ice used for for cooling beverages is not used for drinks, observed can of beer stored in drinking ice, CDI by discarding.

3-304.14 Ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. Observed wiping cloths stored on counter.

Ensure utensils are stored in a clean dry place, observed knives stored in side of prep table.