NEW SOUTH KITCHEN & BAR

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on interior surface of bulk ice machine. CDI: PIC removed panel with build up to be washed, rinsed, and sanitized. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of pimento cheese, diced tomatoes and pork being held in prep flip top cooler and a container of raw chicken being held in prep reach in cooler all above 41F. See temp chart. All other TCS food items being held in prep cooler measured 41F or below. CDI: PIC moved items to sheet tray and placed in walk in cooler to rapidly cool as they had been in unit for approximately 2 hours.

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) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of carrots being stored in prep flip top cooler and a container of meatloaf in prep reach in cooler both missing date marks and a container of cooked onions being held in prep flip top cooler which had an illegible date mark. CDI: PIC date marked all items as they were able to be traced to larger containers that were dated marked.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household chest freezer being used to store ice cream in back prep area. Replace household freezer with ANSI or equivalent freezer. REPEAT. Points not escalated due to improvement since previous inspection.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags retained for mussels which were sold without the date of sale recorded on the tag. VERIFICATION REQUIRED

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

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 squeeze bottles of dressing and vinaigrette being stored unlabeled on shelf above steam table. Label all working containers of food.

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 chicken being stored on shelf approximately 2 inches above the floor in walk in cooler. Store food items at least 6 inches above the floor. 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 a dented can of tuna being stored amongst non dented cans in storage shed behind facility. CDI: PIC segregated dented can from the others.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household chest freezer being used to store ice cream in back prep area. Replace household freezer with ANSI or equivalent freezer. 4-501.11 Maintain equipment in good repair. Observed lids on prep cooler to right side of cook line missing handles and observed torn gaskets on doors to prep cooler on left side of cook line. Replace missing handles and torn gaskets. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed non sealed plywood attached to top of stainless steel shelf under steam table. Owner stated he attached plywood to reinforce strength of shelf. Clean plywood and seal with approved sealant. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout worn away from in between floor tiles towards right side of cook line. Replace worn away floor grout.

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 establishment owner eating a sandwich behind cook line. CDI: Owner went to dining room to eat sandwich.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed most TCS food items being held above 41F in both top and bottom portion of prep cooler on right side of cook line. See temp chart. PIC voluntarily discarded all foods except raw proteins being held under 45F which were moved to walk in cooler to rapidly cool. VERIFICATION REQUIRED. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 gravy being cooled in a deep plastic container in ice bath on prep counter at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC transferred gravy to a shallow metal pan and placed in an ice bath in WIF to rapidly cool.

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 a stack of metal bowls being stacked wet nested on clean storage shelf. CDI: PIC unstacked bowls to allow for air drying.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed non sealed plywood attached to top of stainless steel shelf under steam table. Owner stated he attached plywood to reinforce strength of shelf. Clean plywood and seal with approved sealant.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on plywood shelf used to store clean plates under steam table and build up on wire shelving used for storing clean equipment in dish area. Clean as needed.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep counter. CDI: PIC removed employee beverage.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed four dented cans being stored amongst non dented cans in outside storage shed. CDI: PIC segregated dented cans from non dented cans to be returned to supplier for credit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of pimento cheese being stored at 48F in prep flip top cooler. CDI: PIC voluntarily discarded pimento cheese.

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) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of house made pimento dip being stored in prep reach in cooler date marked 8/8, one day past its expiration. CDI: PIC discarded pimento dip.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed establishment lunch menu missing disclosure portion of menu for burgers that are offered undercooked or cooked to order. CDI: PIC corrected lunch menu during inspection.

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 hot water used for storing utensils with build up of accumulation. CDI: PIC emptied soiled water.

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep reach in cooler door. PIC stated new gaskets have arrived and will be installed 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 several cooked items in the WIC that were above 41F. PIC stated that the items were prepared on Sunday and had not been taken out of the WIC since then. Items did not cool properly. The ambient temperature of the WIC was 41F. -CDI- PIC voluntarily discarded all of the necessary food items. (1.5 pts) 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melon that was holding above 41F. PIC stated that the melon was last used on Sunday and had not been removed from the WIC since then. -CDI- PIC voluntarily discarded the melon. 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 .

3-501.15 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 cooked items that had been cooled with the lids on. The items were temped above 41F during inspection. -CDI- PIC voluntarily discarded the necessary items. (0.5 pts) 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 beef bones with small amounts of meat still intact thawing under running water that was 80F. When using running water as a thawing method, the water must be 70F or below. (0.5 pts)

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed cutting board/table made out of wood on the prep line. EHS noticed slight splintering on the surface. Only use approved surfaces for cutting. (0 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility. Repair grout. (0 pts)

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 container of cooked brussels cold holding in deli fliptop 1 that was not date-marked. PIC stated that he cooked the brussels yesterday. CDI: PIC had food employee create a date-label for the TCS food item. Observed a six pan of tuna salad that was date-marked with a prep date of 2/18, and a six pan of potato salad that was date-marked with a prep date of 2/19, both cold holding in deli fliptop 2. CDI: PIC voluntarily discarded both TCS food items and replaced with the new batches that had not passed it's 7-day limit. Observed a metal pan of polenta that was date-marked with a prep-date of 2/18 and stored in the WIC. CDI: PIC voluntarily discarded the polenta. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaging in food prep without a hair restraint. CDI: PIC provided a hat to the food employee and employee donned the hat to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans, deli containers, and bread pans stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow proper air-drying. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket in one of the lowboy coolers at the make line. Repair gasket.

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 a pool of standing water on the interior bottom of one of the lowboy coolers at the make line. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed a small water leak at one of the handsinks inside the female restroom. 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 litter on the floors of the WIF at the start of the inspection. Keep floors clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer at 3 comp sink at 100ppm. PIC remade sanitizer and it was still registering at 100ppm after letting it run. PIC suspects there is an issue with the dispenser and contacted chemical company to fix the issue. A VR will be conducted within 3 days to verify repair of sanitizer dispenser. Sanitize dishes in chemical dish machine and hand make sanitizer in buckets. - 1.5 - REPEAT 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS items holding above 41F in left prep unit. See temperature chart. Ambient temperature of unit was 48F per hanging thermometer. All TCS items were moved to WIC for rapid cooling. A VR will be conducted within 3 days to verify unit is holding at 41F or below. - 1.5 - REPEAT Points not escalated as fewer out of temperature items were observed. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area. - 1 - REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various seasonings not in use uncovered throughout inspection. Unless cooling, cover foods. -0 pts- REPEAT *Points not escalated due to no storage issues observed during inspection (improvement from last inspection)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer at 3 comp sink at 0ppm. PIC replaced sanitizer and it was still registering at 0ppm after letting it run. PIC suspects there is an issue with the dispenser and contacted chemical company to fix the issue. CDI- dispenser fixed during inspection and sanitizer now testing at proper concentration. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed two pans, one bowl, and multiple plates with food debris stored as clean. CDI- items returned to dish area to be rewashed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS items holding above 41F in prep units. See temperature chart. CDI- all items moved to WIC to quickly cool. REPEAT *No escalation of points due to less items compared to previous inspection. -1.5 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 cooked potato and sweet potato with dates 6/1, and cooked onions with date 6/4. CDI- items voluntarily discarded. REPEAT -1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area. REPEAT -0.5 points-

4-501.11 Maintain equipment in good repair. Observed broken handle on right prep unit. Repair or replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed non-food contact surface of wire shelving rusted in dish pit, no longer smooth and easily cleanable. REPEAT -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with open lid and doors. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout kitchen. 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 buildup on floors surrounding shelving, cooking equipment, server station, and storage. Observed dust and buildup on vents in dish pit and dish storage area. Increase cleaning frequency and thoroughness in these areas. REPEAT -1 point-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored at top of steam table. Store closed employee beverages in a means to prevent contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed raspberries stored over RTE chocolate torte. CDI-PIC corrected storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chips on shelf at line and dry storage uncovered, not cooling. Observed various seasonings not in use uncovered throughout inspection. Unless cooling, cover foods.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee take temperature of food with thermometer without previously cleaning and sanitizing probe. CDI-EHS educated employee and food was voluntarily discarded by PIC.

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 Mac and cheese, collards, and succotash that did not cool within 6 hours. Cooling started yesterday, 12/19, and were 45F-46F at time of inspection on 12/20. CDI-PIC voluntarily discarded all TCS foods that did not quickly cool within 6 hours.

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 some sort of dairy blend stored in container at soda machine at 62F. Observed far left prep unit unable to maintain TCS foods at 41F or below. PIC could not say when foods at the bottom of the prep unit were last checked and observed at 41F or below. PIC stated foods at top of prep unit were at 41F at start of shift, 11am. Foods from bottom of prep unit were voluntarily discarded and foods from top of prep unit were moved to WIC to quickly cool. Ambient temperature of prep unit was above 50F. Dairy blend was voluntarily discarded by PIC. VR required within 3 days to ensure prep unit can maintain TCS foods at 41F or below. Until repairs are made and unit can maintain TCS foods at 41F or below, if prep unit is used to store TCS foods, these foods must be held on TPHC.

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 chicken from 12/12 in WIC. Observed grits without a date mark in WIC and PIC was unsure when these were cooked. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days or not datemarked.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no consumer advisory for breakfast eggs that are cooked to order per customer request and may be served raw or undercooked. CDI-PIC added consumer advisory reminder asterisk to eggs that may be ordered raw or undercooked.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed drain enzymes stored on wire shelf over clean equipment and utensils. CDI-PIC relocated enzymes to bottom shelf. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed pesticides with manufacturer instructions to not use in food establishments in office. PIC stated this was the pesticide they previously used for ants. CDI-PIC removed pesticides from establishment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 Mac and cheese, collars, and succotash that did not quickly cool to 41F within 6 hours. All listed foods were tightly covered and packed in dense layers. CDI-EHS recommends allowing foods to cool in thin layers, active stirring, and/or the use of an ice wand. PIC voluntarily discarded TCS foods that did not quickly cool with effective cooling methods.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of seasonings and squeeze bottle. CDI-PIC added labels to working containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel pans. EHS demonstrated alternative stacking methods.

4-501.11 Maintain equipment in good repair. Observed broken handle on right prep unit. Repair or replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed non-food contact surface of wire shelving rusted in dish pit, no longer smooth and easily cleanable. Observed non-food contact portion of wood board rough and not smooth and easily cleanable. Repair or replace.

5-205.15 Maintain a plumbing system in good repair. Observed leak at rear hand sink. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles and coving and holes in walls in kitchen. 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 buildup on floors surrounding shelving, cooking equipment, server station, and storage. Observed dust and buildup on vents in dish pit and dish storage area. Increase cleaning frequency and thoroughness in these areas.

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 seafood chowder at 90F with 10 mins left in the cooling window. CDI: PIC placed soup in a thin layer on a sheet pan and placed in the freezer. EHS Observed chowder cool to below 70F at 2 hour mark. 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 mashed potatoes hot holding at 110F. CDI: PIC reheated item to above 165F. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed unsalted butter being held on TPHC without time label. CDI: PIC placed time label on butter.

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 seafood chowder cooling in a couple inch thick portion inside walk in cooler. PIC stated he doesn’t stir the item very often when it is cooling. CDI: EHS and PIC discussed cooling methods. 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 .

6-501.12 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 build up on ceiling vents near cook line. Clean as needed. 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 damaged floor tiles in walk in cooler at door way of walk in freezer. 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 Observed approximately four (4) non-date mark exempt TCS foods (cooked noodles, cooked pork, bagged cooked penne) from earlier dinner services without effective date marking. PIC was able to verify dates of preparation for these items. CDI - Date marks were applied to the unmarked food items. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed recently prepared wiping cloth bucket with no wiping cloths placed on top of sealed container of sugar at prep table underside shelving. CDI - Bucket was placed at a lower elevation adjacent to the sugar, so as to prevent potential contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four (2) boxes of food (two boxes of raw shell eggs in the WIC and two boxes of chicken in the walk in freezer stored on pans directly on the floor. Elevate stored food to prevent potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in food prep (cutting biscuits) without effective hair restraint. Employee had temporarily removed hat. CDI - PIC instructed employee to don available hat and wash hands before resuming food prep. REPEAT.

4-501.11 Maintain equipment in good repair. Observed the walk in freezer as inactive at the time of inspection. Conversation with PIC elaborated that the condenser for the unit had been inactive as of the previous evening. Door of the walk in freezer was being held open so as to maintain cold holding of TCS foods. Ambient temperature of the unit was observed as 37F; the majority of items within the walk in freezer were observed as still being frozen, and no food items were observed at a temperature of greater than 38F. Facility shall repair freezer such that items that must be stored frozen can consistently maintain freezing temperatures. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed considerably damaged tile at flooring at the door between WIC and walk in freezer. Out of service freezer showed the accumulation of considerable water in these missing tiles. Repair damaged tiles such that water can not accumulate.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed accumulated food debris in kitchen entrance area hand sink at start of inspection. Briefly observed employee rinse in use utensil (spoon) at kitchen entrance area hand sink. CDI - Proper hand sink usage was discussed with PIC. Note: kitchen entrance area hand sink was observed with hand washing signage, but signage was partially obscured. EHS has provided establishment with hand washing stickers as improved, more visible signage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed approximately seven (7) cooling TCS food items, including marinated chicken, two containers of chicken salad, meatloaf, pimento dip, and potato salad in the WIC cooling with lids or covers. PIC elaborated that some of these items had been rotated into the WIC after the lunch period for effective cooling and storage. CDI - Covers were removed from cooling items to better facilitate cooling. EHS provided establishment with cooling charts for cooked and prepared ready to eat TCS foods. Note: EHS observed numerous items in entrance area prep top cooling at time of inspection. PIC elaborated that these items were cooling from lunch period. Effective cooling rate was observed for these items during the inspection; however it is the recommendation of EHS that temperatures be observed following periods of heavy use of items in prep tops, and that effective preventative and corrective action be taken in the event that these items are seen to rise in temperature.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed considerable accumulation of ice on packaged and sealed food items within walk in freezer. Calibrate and maintain freezer such that ice accumulation does not occur in excess on food items within the freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee with head band, but no otherwise visible effective hair restraint for exposed hair.

4-501.11 Maintain equipment in good repair. Observed walk in freezer with excess accumulation of ice within the unit and at the entrance, such that walk in freezer door could not effectively be sealed. Calibrate freezer to prevent the accumulation of ice.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - Doors were closed prior to returning to interior premises.

4-602.11 (E )Clean the equipment and utensils used with non TCS foods as required to avoid contamination. Observed ice machine with considerable black buildup on interior removable shield. Clean as needed to prevent contamination. CDI - PIC removed ice machine shield for sanitization. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed roasted corn, raw chicken, green tomatoes, and tuna salad at 51F, 43F, 41 - 51F, and 44F, respectively. CDI - Roasted corn and the above temperature portion of the green tomatoes were voluntarily disposed of by the PIC. Raw chicken and tuna salad were rotated to the WIC for additional corrective cooling.

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 grill area oil containers with fading labels/writing. CDI - PIC and EHS discussed labeling options and PIC relabeled bottles effectively.

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 cracking of tile at flooring at the door between WIC and walk in freezer. Repair as needed to preclude the accumulation of standing water.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight black buildup. Clean as needed to prevent contamination. - 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced tomatoes cooling in prep top. CDI - Items moved to walk in cooler for rapid cooling. - 0.5 -

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed strawberries stored outside of container and on linen napkins on walk in cooler. PIC states its to absorb any moisture from the strawberries. CDI - Discussion had with PIC regarding use of linens and food storage. PIC instructed to use paper towels instead. - 0 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged flooring and missing grout in kitchen. - REPEAT - 1 - * Facility closed to repair flooring and replace bar top June 26th-July 5th *

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 3 dishes present with food debris build up. CDI - Items moved to dish machine to be washed, rinsed, sanitized. - 0 -

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 few squeeze bottles without labels present. Label items as needed. - 1 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor damage present in back kitchen area. Observed wall damage on wall next to bathrooms. Repair as needed. - REPEAT - 0.5 - * PIC has received quotes for flooring

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on shelf above hot holding line. CDI - Drink removed. - REPEAT - 0.5 -

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 grits (44F) and mac and cheese (43) cooling from the night before above 41F. CDI - PIC voluntarily discarded items. - 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 veal demi glaze, hot brine pickled onions, cooked vegetables, and beef held past 7 day date marking requirement. CDI - PIC voluntarily discarded items. - REPEAT - 3 -

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 tuna and gravy cooling tightly covered in walk in cooler. CDI - PIC uncovered items to allow air flow. - REPEAT - 0.5 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracks in flooring throughout kitchen where water is pooling underneath. Observed wall damage next to kitchen door leading to bathrooms. PIC noted he talked to Matt from the health department and discussed replacing flooring. Flooring replacement to happen sometime this week. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on top of facility items in beer cooler. CDI - Voluntarily discarded. - 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 pasta with date of preparation of 1/6 and carrot stock with date of preparation of 1/5. CDI, foods voluntarily discarded by PIC. Improvement made since previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed 2 spray bottles of degreaser and sanitizer labeled by common name of substance. CDI, operator re-labeled containers. Repeat.

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 covered container of recently prepared pimento cheese cooling in flip top prep cooler at 49 degrees F. CDI, cover partially removed and relocated to WIC to rapidly cool.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed walk in freezer in need of defrosting.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling vent and shelving below it on front cookline. 6-303.11 Intensity-Lighting - C - Observed some ceiling lights out in back of kitchen near WIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several metal pans of cooked grits in walk in cooler not date marked. Observed cooked pasta with date of preparation of 7/14. CDI, operator voluntarily discarded foods. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed 2 spray bottles of degreaser not labeled by common name of substance. CDI, operator labeled containers. 7-201.11 Store toxic materials to avoid contamination. -P - Observed Ajax container stored on dish machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on waist of food employee and wet 2 wet wiping cloths on prep tables.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean plates stored on shelf below prep area that was soiled along prep line.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed upper front panel missing from ice machine. Observed lights out on ceiling above ice machine and near walk in cooler.

2-301.14 When to Wash - P - Observed dishwasher pick up soiled item on ground then change gloves and proceed to handle clean equipment on clean drain board at dish machine. CDI by instruction to wash hands when chaning tasks and before changing new gloves to handle clean equipment.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over grits and other ready to eat foods in walk in cooler. Observed egg wash stored over ready to eat food in flip top prep unit. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates, pans and slicer stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed pink and black residues accumulating in ice machine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed half and half and milk that PIC did not know when containers were open. CDI, operator voluntarily discarded foods.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chafing fuel stored over equipment in outdoor equipment storage shed. CDI, chafing fuel relocated for proper storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in kitchen and dining area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on waist of food employee and wet wiping cloths on prep table and stabilize cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being wet stacked on storage rack. Repeat.

4-502.13 Single-use and single-service articles may not be reused. Observed blue single-service manufacturer containers and sour cream containers previously used to store raw fish and sour cream being reused for other food storage.

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. - Observed heavily damaged fryer basket. CDI, basket removed from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of prep unit on prep line.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine. EHS observed sanitizer concentrate bucket empty below dish machine. CDI- concentrate bucket replaced and machine was primed until 50ppm chlorine was achieved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding at 131F in a hot well. EHS observed the potatoes removed from boiling water and were mashed 5 minutes prior to being placed into the hot well when EHS took temperature. CDI- potatoes were placed back into pot for reheating.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle and one sanitizer bucket not labeled. CDI- items labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket in kitchen with chlorine concentration greater than 200ppm (test strip turned dark purple then white). CDI- contents 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 green beans at 60F cooling in the top portion of a flip top cooler. CDI- product transferred to walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple cleaned plastic food containers/buckets stacked while wet.

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 Observed 3 plastic food buckets with damaged interiors (pitting and denting). CDI- items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation between fryer and oven. Improvements made to cleaning since previous inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee change gloves without hand washing in two different instances. Once when handling raw hamburger meat, and once when cleaning down the cutting board with a wet wiping cloth and sanitizer. CDI-Stopped employee and instructed to hand wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bits of potato skins still in the chopper. CDI-The manager will have an employee properly clean and sanitize the chopper.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the grill station cutting board in need of resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the grill station cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the plumbing underneath the 3-compartment sink. Also observed the faucet to the bar sink with a steady drip. The bar manager was able to get the bar sink to turn off and the manager is going to have a plumber come out and address the leaks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked bacon stored above butter in the walk in cooler and country ham commingled with packages of pimento cheese and pulled pork. CDI- storage rearranged.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135F in the steam table (see chart). CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the walk in cooler and along the prep. line cold holding above 45F. CDI- gravy in walk in cooler was discarded, other items were transferred to the walk in cooler for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants on a dry storage rack near the ice machine. Facility has a pest control provider and is actively working to correct this issue.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side of the fryer along the cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked metal pans, bowls and plates with food debris present in the food contact surface. CDI - PIC placed these in the dish pit for cleaning. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken and other foods stored on the floor under shelving to the right in the walk in cooler. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying shelf and bowls with food contact surface facing up and water in the bowl. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wine glasses in the outside storage stored directly on the floor. -.5- REPEAT

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 Observed paring knife used for cutting lemons with paint peeling on the metal. CDI - PIC removed knife from service. 4-501.11 Maintain equipment in good repair. Observed peeling, rusting shelving in the walk in and in the dish pit. -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 damaged wall to the lower right inside the water heater closet. -0-

3-201.11 Use food from approved sources only. -P Observed unlabeled honey in the facility in use without purchase receipt. CDI - PIC requested labeling from purveyor. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer under the prep table near the dish pit at less than 100 ppm. CDI - PIC refilled from wall mounted unit to correct concentration. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in the flip top of both prep units at the cook line at 52F-57F. CDI - PIC took unit out of service, scheduled repair and cooled freshly replenished foods from 1pm. VR no later than 12/29/2017. -1.5-

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed both flip top sections and one bottom of a prep unit out of service, leaving only the bottom section of one prep unit to keep foods cold. CDI - PIC used ice baths at the cook line, taking temperatures frequently during food service. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the prep table across from the dish machine. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed linen napkins stored on the floor in the outside dry storage unit. -0-

5-205.15 Maintain a plumbing system in good repair. Observed one of four restrooms in the women's restroom out of service. REPEAT -1-

5-403.12 Other Liquid Wastes and Rainwater - C Liquid waste shall be directed from point of discharge to the point of disposal. Observed standing water at the door of the walk in cooler. REPEAT -1-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed shrink wrap covered drink stored over the prep cooler. CDI - PIC placed on low shelf behind the prep cooler. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed first hand sink in kitchen used as a dump sink with ice present at the beginning of the inspection. -1- REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE spices, tomatoes and cheese. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside wall of the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on lids for plastic tubs stored on drying shelf. -1.5-

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 unlabeled brie opened more than 24 hours. CDI - PIC placed date mark on brie. 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 expired cooked green beans and sweet potatoes on the cook line at 44-45F and date marked for 09/02/2017. Products should have been used or discarded no later than the end of business on 09/05/2017. CDI - Products voluntarily discarded in the prep line and in the walk in cooler at temperature of 42-43F. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the bar area. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked small plastic pans on the drying shelf. -0- 4-904.13 Preset Tableware - C Protect table presets from sources of contamination. Observed preset glasses and saucers on dining room tables not protected from contamination. CDI - PIC inverted glasses on napkins and stacked saucers 5-high, removing the top saucer when table populated.

4-501.11 Maintain equipment in good repair. Observed missing filter on the ice machine. -0-

5-205.15 Maintain a plumbing system in good repair. Observed one out of four toilets in the women's restroom out of service. -0-

5-403.12 Other Liquid Wastes and Rainwater - C Liquid waste shall be directed from point of discharge to the point of disposal. Observed standing water at the door of the walk in cooler. -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 loose baseboard and floor tiles in and around the walk in cooler, near the standing water. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on the ceiling near the dish machine HVAC vents. REPEAT -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed first handsink in the kitchen used for dumping ice. CDI - PIC cleaned handsink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods placed in flip top overnight at 49-56F. CDI - PIC voluntarily discarded the butter, cooked collards and raw spinach. -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 overstacked TCS foods in the flip top from the night before at 49-56F. CDI - PIC educated employees about not exceeding the fill line. -.5- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving for clean dishes. -1-

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 the lower wall under the pre-rinse sink on the dish machine. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted in women's restroom nor in the bar at the handsink. CDI - Handwashing sign emailed to PIC today. -0-

4-602.11 (C) Clean the equipment and utensils used with TCS foods as required to avoid contamination and at least every 4 hours. -P Observed cook liune serving utensils still in place from beginning of service at 5 pm. CDI - PIC implemented cleaning and sanitizing between lunch rush and beginning of dinner service. 4-602.11 (A)(2) Equipment Food-Contact Surfaces and Utensils-Frequency - P Use different utensils to deal with RTE foods than used with raw. Observed single spatula used at the cook line for grill. CDI - PIC placed a color-coded system in place to separate utensils used with RTE foods. -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 cooling stocks in melted ice bath. Replenish ice often enough to keep the cooling rate as fast as possible. Observed restocked items cooling in the flip top at 46-49F. CDI - PIC placed in prep to cool. REPEAT -.5-

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 stored directly on the floor in the walk in cooler. Keep at least six inches off the floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying rack. Separate and allow to air dry prior to stacking. -.5- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink buildup in the handsink basin. Clean. -.5- REPEAT

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restroom. Replace these with nonabsorbent ceiling tiles. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed inner area of robocoupe and two utensils soiled with visible food debris. CDI - Product to be washed. Observed improvement in other noted violations.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed salmon patties, cheeses, and crab cakes not labeled. CDI -Labeled. Ensure product is dated with the date of its original cook. Portioning date should not be used for product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0 pts - Observed pimento cheese made in the am stored on make top unit for cooling. CDI -Item placed in walk in cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer buckets reading 50 ppm.

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 scoop holder and knife wall holder soiled (utensils them self appeared clean). Observed scoop handle in contact with ingredient.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed utensils stacked wet. Allow for air drying prior to stacking.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Repeat - Observed non commercial chest freezer and can opener. 4-501.11 Maintain equipment in good repair. Repeat - Observed rusted shelving (walk in cooler and dry storage throughout) and rust on bottom of prep tables.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster lids open. Ensure dumpster is picked up as needed to prevent lids from being open at all times.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Repeat 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 outdoor storage area with floors in need of cleaning. Floors are made of wood material and should be non-absorbant to make sure they can be properly cleaned. - Observed mold build up on caulk on wall to three compartment sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled bowl as clean at the line. CDI-Removed for proper wash-rinse-sanitize. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the table mounted can opener. Observed build-up on the wall mounted dicer. CDI- Removed to properly clean.

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 freezer.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial chest freezer and reach-in Black&Decker cooler at the wait station. REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelving and rust on bottom of prep tables.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the three-compartment sink. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed water damaged ceiling tiles. Replace damaged tiles. -Observed floor grout missing and cove tiles missing near the walk-in cooler area. 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 debris on the floor/coving under the wait station area. REPEAT 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in the wait area. 6-101.11 Non absorbent ceilings shall be provided in the restrooms. Observed absorbent ceiling tiles in the restrooms.

6-303.11 Lighting intensity- Observed burned out lights in the kitchen, wait area, and at the hood. Replace lights.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee not turning the faucet off with paper towels or barrier. Hand were used to turn faucet off. CDI- Corrected by instruction on proper hand washing procedures. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart stored directly in front of the hand sink. CDI- Moved to another location. REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored on top of raw pork in the walk-in cooler. CDI- Moved to another location. REPEAT

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine measured 0 ppm. A-1 bleach connected to the dish machine. No dishes had been washed. CDI- PIC set up the three-compartment sink until machine is repaired. A-1 bleach doesn't have a stabilizer and will not last long at the dish machine. Contact dish machine service to ensure the proper sanitizer is connected to the machine. REPEAT Verification required. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled bowl and utensils stored as clean. CDI-Removed for proper wash-rinse-sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed buttermilk on the on the prep table at 71 F left out at room temp overnight. CDI- Voluntarily discarded. TSC foods shall not be left out of refrigeration. Observed rice in the prep cooler top at 48 F. CDI- 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 many foods not date marked: Ham, Cooked pork, cooked rice, broth, pimento cheese, and various other foods that require date marking in the prep coolers and walk-in cooler. CDI- PIC labeled items during inspection and or voluntarily discarded. VR required

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed thermometer in the reach-in cooler measured 48 F, but the product measured 42 F. Provide an accurate thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various squeeze bottles and seasonings not properly labeled.

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

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 Verification required. - Observed damaged plastic insert pans. CDI- Discarded. REPEAT -Observed cracked rolling pin. Replace. -Observed rusted pans on the shelving. -Observed rusted shelving. Replace rusted shelving throughout. Repeat. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed a Black&Decker home-style cooler at the wait area. -Observed homestyle freezer in the kitchen. 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 Observed narrow neck wine bottles being re-used for water by the wait staff. Provide brush for proper cleaning and use the three-compartment sink for proper cleaning instead of the dish machine. Will provide additional guidance on cleaning and usage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged test strips. Replace damaged strips.

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

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe and tape under the hand sink. Repairs are required. Observed leak at the spray nozzle. Observed leak at the three-compartment sink.

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 tiles. Replace damaged tiles. -Observed floor grout missing and cove tiles missing near the walk-in cooler area. 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 standing water and debris on the floor in kitchen area. Observed debris on the floor under the wait station area. REPEAT 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in the wait station area. Replaced with non-absorbent tiles. 6-101.11 Nonabsorbent areas such as toilet rooms shall have smooth nonabsorbent easily cleanable surfaces. Observed absorbent ceiling tiles.

6-303.11 Lighting intensity- Observed burned out lights in the kitchen, wait area, and at the hood. Replace lights. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed end caps missing from lights at the wait station area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee not turning the faucet off with paper towels or barrier. Hand were used to turn faucet off. CDI- Corrected by instruction on proper hand washing procedures. Observed employee rinse hands with water only at the sprayer instead of using soap and washing at the proper hand wash sink. CDI- Corrected by instruction. VR required to follow up on proper hand washing procedures.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touch pimento cheese spread with bare hands. CDI- Product discarded during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart stored directly in front of the hand sink. CDI- Moved to another location.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf No date observed on the tags to indicate when last shellstock was used. VR required.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored on top of raw pork in the walk-in cooler. CDI- Moved to another location. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw catfish stored in the same pan with cooked crawfish and crab meat. Store in separate containers to prevent contamination. CDI- Moved to another location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed build-up on the can opener, wall dicer, and stored dough press. Clean and sanitize properly. CDI- Removed to properly wash-rinse-sanitize. 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine measured 0 ppm. A-1 bleach connected to the dish machine observed empty. No dishes had been washing PIC filled the machine with water for me to check. CDI- Sanitize was changed and is now at 50 ppm of chlorine. A-1 bleach doesn't have a stabilizer and will not last long at the dish machine. Contact dish machine service to ensure the proper sanitizer is connected to the machine.

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 many foods not date marked: turkey bones w/meat, broth, cooked vegetables in the walk-in cooler, pulled pork walk-in cooler, pimento cheese at the prep coolers and various other items. CDI- PIC labeled items during inspection. VR required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Flank steak and soft scrambled eggs on the menu observed not marked with asterisk on the menu. All foods not cooked to the minimum internal temperature shall be properly marked on the menu. CDI- Hand write on the menu or reprint. VR required.

3-302.15 Wash fruits and vegetables prior to use. Observed food handler not washing red peppers prior to cutting. CDI- Produce discarded.

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 - Observed damaged plastic insert pans. CDI- Discarded. -Observed rusted shelving. Replace rusted shelving throughout. Repeat. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed a Black&Decker home-style cooler at the wait area. 4-501.11 Maintain equipment in good repair. -Observed raw wood throughout. Paint to provide a smooth easily cleanable surface.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed water damaged ceiling tiles. Replace damaged tiles. -Observed floor grout missing and cove tiles missing near the walk-in cooler area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed standing water and debris on the floor in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean small mixers stored on counter.

4-501.11 Maintain equipment in good repair. Replace damaged/ melted clear inserts pans. Rusting shelves observed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean sides of cooking equipment.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace missing/damaged baseboard tiles where needed. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dishes in handsink in bar area. CDI PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units need to be replaced or resurfaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of debris on nonfood contact surface of dishwasher in need of cleaning. -0 points-

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 tiles near walkin cooler missing.

General Comment 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed one employee recontaminate hands after washing by grabbing sink handles to turn water off. CDI - Instructed employee to use a barrier such as a paper towel to turn water off. Rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dark build up in ice machine. CDI - Staff began cleaning during the inspection. Snitizer in buckets at 0ppm quat. Hose end was above the sanitizer in the concentrat bottle. CDI - Hose pushed to bottom of container, dispenser working properly now; buckets refilled at correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple TCS foods above 45F in flip top across from grill. TCS items in another flip top were stocked above the chill line and holding above 45F. CDI - Unit was turned down; after 30 minutes the ambient air temp in unit was 38F. All TCS foods in unit from previous day were discarded. TCS foods that were stocked less than 4 hours prior were moved to walk in cooler to rapidly cool.

General Comment 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Faciltiy is making house made pickles by pouring hot vinegar solution onto raw veggies. PIC indicated that these are then chilled and held for roughly three weeks. CDI - Discussed that this process is heat treating veggies that would then be subject to 7 day date marking limit. Fcility has agree to modify the process by chilling the vinegar solution before adding to the raw veggies.

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 Bags of portioned pasta stacked together in a deep pan while still cooling. CDI - Bags were laid out on a sheet pan to allow air circualtion.

General Comment 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer used for ice cream in kitchen.

General Comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing above three compartment sink in kitchen. Replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato slicer, mixing arm, and can opener blade were soiled with dried food debris. CDI - taken for cleaning.

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 45F. -P . Observed spicy tomato sauce that was 70F after 2 hours of cooling. CDI - taken to the stove to reheat to 165F and cooling process started over. Two possible issues were the use of plastic containers in the ice bath and the lack of stirring of the product during the cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pork egg rolls and ham at 57 and 58F respectively. Both were above the chill line on the cold holding units. CDI - both were put into other refrigeration.

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 cooked potatoes in the walk-in, fried turkey in the bottom of the line, and many items on the top of the flip top refrigerators that were older than 1 day were not dated as required. CDI.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels not being held in sanitizer between uses.

n4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a domestic chest freezer and a small domestic refrigerator in use.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a broken light shield resulting in an unshielded light in the kitchen.

2-401.11 An employee may drink from a closed beverage container that is handled to prevent contamination of food, and equipment. Observed an open employee can drink being stored in a prep line cooler. CDI Item discarded.

4-602.11 Equipment Food-Contact Surfaces and Utensils shall be clean at a frequency necessary to preclude accumulation of soil or mold. Observed mold buildup on cover in the ice machine. CDI Employee cleaned during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), being held greater than 24 hours shall be date marked. Observed a few refrigerated items older than 24 hours not date marked: deviled egg mixture, cut watermelon and cooked chicken. CDI Items were date marked during inspection.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be when it exceeds its expiration date. Observed cooked turkey in the prep line cooler with a dated 7/1 as date prepared. CDI Item was discarded during inspection.

3-603.11 A consumer advisory shall be noted on the menu items offered raw or undercooked. Observed no consumer advisory noted on the abbreviated menu for the grilled Romaine salad (Caesar dressing) and burgers cooked to order. VR within 10 days.

4-205.10 Food and Equipment shall be certified and classified for use by ANSI-accredited certification program. Observed a household freezer being used to store frozen items.

6-301.14 Handwashing Signage - C. Add signage to kitchen and bar hand sinks that employees must wash hands.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed build up onside ice machine; observed soiled can opener blade. CDI - both cleaned and sanitized during inspeciton.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Properly date mark TCS RTE foods which will be held in facility for more than 24 hours after opening or preparation. Observed Severasl items not properly date marked. Examples: cooked potatoes, cut leafy greens, cooked pork BBQ. CDI - corrected by reminding.

3-202.12 Additives - P. Ensure that any food additives added to foods (such as pink salt) are considered by the FDA to be GRAS (generally recognized as safe) and that they are used in the proper concentrations; not in excess of approved levels. Observed pink salt in facility. PIC states this is used as brining ingredient for both ham and andouille sausage before they are hot smoked to proper cook temperature. Corrected by instruction and by discarding any product containing pink salt. Also, PIC removed pink salt from facility and will read rule 3-202.12 in its entirety to ensure compliance is met before resuming. Check with inspector before resuming if use in the future is desired.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thin probe thermometer in facility. VR - verification required. Will return Fridsy February 7 to ensure compliance.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Label working containers with common name of food inside. Observed unlabeled herb mix, salt, pepper, oil.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed a few split gaskets and some shelving starting to rust. Observed walk in freezer condensate line is dripping, causing buildup of ice on shelving and floor - no ice on food. PIC has tried to repair. Continue until repair is complete. 4-205.10 Food Equipment, Certification and Classification - C. Observed chest freezer labeled "for household use only" being used to store a very few frozen items.

5-205.11 (B) A hand washing sink may not be used for any other purpose and maintained so employees have access to it at all times. Container in handsink in back area. CDI- items removed.

4-501.114 Food contact surfaces shall be sanitized in mechanical dish machine. Observed no chlorine concentration present in dish machine. CDI- PIC replaced chlorine container feeding machine during inspection. Chlorine levels were verified.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Egg (melted ice bath) at 76F. Eggs were voluntarily discarded.

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

6-403.11(A) Employee drinks, phones, food, etc shall be kept in a designated area that will not contaminate food, equipment, utensils, and linens. Employee items not in designated area.