TAVERN ON THE TRACKS

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bucket was observed to be almost empty causing large amount of air gaps in the line. CDI - Sanitizer bucket changed, machine primed and retested at 100ppm. 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 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed the interior surfaces of the microwave oven to have accumulations of food debris. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the can opener blade, the interior surfaces of a robot coupe, a stack of plates, and multiple plastic insert containers to all be stored as clean throughout the kitchen and to have food debris on their surfaces. REPEAT. CDI - All dirty dishes moved to the dishwashing area 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine to have accumulations of grime.

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 the condiment bottles in a bin above the cookline opentop and a large bulk bin of sugar to not be labeled as to its contents. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a large amount of flies to be by the dishwasher and 3 compartment sink area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled/in use wiping cloths to be on the floor and prep tables throughout the kitchen and not stored in sanitizer buckets between uses. 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 exterior surfaces of the cookline equipment, cookline refrigerators, and storage racks throughout the kitchen to have accumulations of food debris/grime. 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 the floors beneath the cookline equipment and beneath the storage racks in the WIC to have accumulations of food debris/grease/grime. REPEAT.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed cavity of microwave in need of more frequent cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener with significant buildup and debris. CDI - Food handler & EHS re-located table top can opener to be washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC cold holding multiple items (see temp. Observations) from 43-48F. Technician on site at time of inspection. PIC voluntarily discarded all affected items. PIC voluntarily closed facility.

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 several squeeze bottles without labels to identify contents..REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 dead insect on floor next to standing RIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed WIC condenser leaking liquid directly into containers with prepped meats on top shelf of cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler preparing food with watch.

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 multiple rags on floor around fryer soiled with visible debris.

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 ladle including handle submerged in ranch container in prep unit. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 4 knives being stored under hot wells between use.

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

4-501.11 Maintain equipment in good repair. Observed outdoor WIF and indoor WIC in disrepair. Observed sealing around WIC broken allowing cold air to escape WIC.

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 equipment in need of wiping down. 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 facility throughout in need of cleaning include wiping down fan on top of shelf also hard to reach areas..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. Walls not smooth and easily cleanable.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed food employee cough several times. Employee did cough in elbow but didn’t change gloves or wash hands. CDI.. EHS had employee re-wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with food debris in basin.. CDI sink was cleaned out during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.Observed food in RIF not cooling uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with debris and sticker residue stacked and stored as clean. CDI items moved to dish pit 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed cavity of microwave in need of cleaning 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 chicken wings and chicken nuggets in fry basket below 135. CDI items were reheated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Lettuce, shredded cheese and sliced American cheese abound 41F CDI..Items were sent to WIC to quickly cool. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer spray stored on top of prep with food. CDI.. Bottle was removed during inspection.

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 several squeeze bottles without labels to identify contents..REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in need of beard guard

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 scoop handle coming in contact with sugar. CDI. Handle was adjusted as to not come in contact with the sugar..

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

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 dishes and pots with chips and cracks. CDI.. Items removed 4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusting.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 equipment in need of wiping down. Also observed vents of hood in need of cleaning. 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 facility throughout in need of cleaning include wiping down fan on top of shelf also hard to reach areas..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. Walls not smooth and easily cleanable.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice shield in machine with significant black build-up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Au jus holding at grill at 118.0 F. Voluntarily discarded by kitchen manager. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Walk-in cooler, double prep unit in kitchen, and stand-up reach-in in kitchen not holding TCS foods at proper temperatures. No TCS food found at or below 41.0 F in these three units. All food voluntarily discarded. Technician arrived during inspection write-up and added Freon to all. Facility has voluntarily closed and will call REHS when desiring to reopen tomorrow. CDI- All TCS foods voluntarily discarded. REHS to return within 3 days if no call is received from facility, to check refrigeration capabilities. If facility reopens and refrigeration is found to be not functioning, permit action may be taken at that time. 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 .

3-501.15 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 : TCS foods cooling in units that are known to not be holding foods at 41.0 F or below. CDI- all 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Some tubs and bins of breader and other dry foods not labeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for sugar with handle down in food. Plates being used to dispense breader from bus tubs. Use utensils for dispensing that have handles and keep handles out of food.

4-501.11 Maintain equipment in good repair. Three coolers in kitchen not holding TCS foods at 41.0 F or below. Walk-in cooler (no foods in this unit found to be below 44.0 F and as high as 57.0 F. All TCS food voluntarily discarded. Stand-up reach-in beside fryers known to be holding foods above 41.0 F and still being used to hold TCS foods. All TCS food voluntarily discarded. Double prep unit at entrance to kitchen not holding TCS foods at 41.0 F or below. All voluntarily discarded.

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. Build-up on surfaces in kitchen. Shelving in one-door stand-up refrigerator at end of line moldy / dirty. Other shelving in coolers with some build-up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed under equipment and in tight areas of 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. Old building, wall surfaces not smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small salad dressing prep cooler and stand-up reach-in right of grill not holding TCS foods at 41.0 F or below. Refer to temperature chart. CDI- All TCS foods voluntarily discarded. Call made for service. Return visit within 10 days for equipment check. 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 .

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

4-501.11 Maintain equipment in good repair. Two coolers in kitchen not holding TCS foods at 41.0 F or below. Return visit within 10 days to evaluate servicing of equipment and temperatures of food.

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. Build-up on surfaces in kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed under equipment and in tight areas of 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. Old building, wall surfaces not smooth and easily cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand drying means at beverage station hand sink. Towels are in dispenser but dispenser not operating. CDI- towels provided.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. : Low temp dish machine not dispensing sanitizer. CDI- bucket changed out and line cleared. Machine began sanitizing after wash / rinse cycle. 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 .

3-501.18 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: Antipasti containing capicolla requiring date marking dated from 12/17. Voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . .

3-603.11 (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: Beef on Weck, Tavern Cheeseburger, French Dip, do not have Disclosure such as “may be cooked to order” or similar on paper menu given to customers. CDI- language added to menu while on site.

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 shelving in kitchen more frequently.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed under equipment and in tight areas of kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified by an accredited program. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Hand sink at beverage station has been serviced and now has running water, soap, towels. Maximum hot water is 81.0 F today. Ensure water at hand sinks attains 100.0 F.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice shield in machine with significant black build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Chipotle ranch dressing 45.0 F in dressing cooler. Blue cheese dressing in dressing cooler 45.0 F. Call made for service of cooler. Return visit in 3 days to check on holding capability of dressing cooler. Points not escalated due to cold holding issue restricted to only small dressing prep cooler. Dressings moved to WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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: Beef on Weck, Tavern Cheeseburger, French Dip, do not have Disclosure such as “may be cooked to order” or similar on paper menu given to customers. Refer to wording on QR code menu for correction guidance. Return visit in 10 days to see corrections.

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. Found thawing vacuum sealed salmon with instructions on package to remove from packaging prior to thawing under refrigeration. CDI- packages opened while on site.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed under equipment and in tight areas of kitchen.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Leftover meatballs 93.0 F after 90 minutes of reheating. CDI- moved to direct heat in pan on grill. Previous method was pan inserted into another pan of water, then placed on grill. Chili reheating in same manner 136.0 F after 90 minutes. Moved to direct heat. Leftover Soup of the Day in warmer 116.0 F after 90 minutes. Moved to direct heat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Chipotle ranch dressing 44.0 F in dressing cooler. Raw salmon 48.0 F in reach in. CDI voluntarily discarded. Raw chicken 44.0 F in reach in. CDI- Sent to walk-in for 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door of facility standing open during inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for sugar with handle down in food.

4-501.11 Maintain equipment in good repair. Shelving in some coolers significantly rusting. Replace or re-surface as needed.

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. Interiors of some reach ins with food debris. Clean more frequently.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink near back door blocked from front and side when REHS went to wash hands. CDI- sink access cleared.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Pans in stand-up reach in at end of cook line not covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Raw chicken, raw salmon, and container of cooked chicken holding above 41.0 F in reach in prep cooler at end of prep line. CDI- RTE chicken discarded. Raw proteins moved to walk-in cooler. No escalation due to isolated section of on cooler. See # 47 below. 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: tub of wings in reach in prep unit not dated. Cooked chicken in prep unit at end of prep line not dated. CDI- wings allowed to date with previous days date. Cooked chicken in prep unit discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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: Cole slaw dated 1/21, stuffing dated 1/21, hot dog dated 1/25, 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 (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 Beef Weck, French dip, and Mafia Burger with no Disclosure asterisk on menu item. Add triple asterisk as is establishment’s practice at name of menu item. Return visit within 10 days to check compliance. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf: Tavern Cheeseburger, Salmon Caesar, and Salmon BLTA wrap description does not contain required wording. Return visit within 10 days to check menu compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of utensils on drying racks.

4-501.11 Maintain equipment in good repair. Prep cooler at end of prep line accumulating water in bottom of unit. some food items found to be above 41.0 F in unit. Call made to repair technician while on site. Return visit to check on status of unit in 10 days. Door gasket at reach in prep unit at end of cook line shredded. Replace. Shelving in coolers with rusting.

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. Non food contact surface of slicer with significant dried food residue. Non food contact surfaces in kitchen with build-up. General and more frequent cleaning throughout.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon entry person-in-charge not certified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels or alternative at center kitchen hand sink. CDI- supplied 5-202.12 Provide at least 100F water at handsinks. Beverage station hand sink with no hot water. Faucet handle missing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: raw chicken tender bites over RTE food in reach in. Bites moved to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: tub of wings 44.0 F in reach in. PIC could not say why. CDI- voluntarily discarded. Much improvement over last inspection. No escalation. 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 .

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for sugar with handle down in food. REPEAT FOR SAME EXACT VIOLATION.

4-501.11 Maintain equipment in good repair. Shelving in some coolers rusting Replace or re-surface as needed.

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. Build-up on surfaces of equipment in kitchen. Significant build-up on shelving in WIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid up on dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon entry person-in-charge not certified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

Equipment and utensils stored as clean and stacked, with food residue persisting on food contact surfaces. CDI- sent back to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: WIC holding food at 44.0 F. CDI- all TCS food voluntarily discarded, including sliced deli meats, opened deli chubs, cooked wings, cooked tenders, house-made salad dressings, cut tomatoes, salsa, raw fish, raw chicken, feta cheese, sour cream. Service company arrived while on site. One fan in WIC not working. Repaired. 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: Found many TCS foods a requiring date marking with a prep date of 5/24 and earlier. All pans voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some pans of food in WIC stored under condenser contained condensate in contact with food. All affected food discarded. All was 44.0 F.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for sugar with handle down in food.

4-501.11 Maintain equipment in good repair. Shelving in WIC rusting. Replace or re-surface as needed.

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. Build-up on surfaces of equipment in kitchen. Significant build-up on shelving in WIC.

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. Cleaning needed behind and under equipment in kitchen.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: Employee recontaminated hands at hand sink faucets after washing. Correction by PIC. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employee came in from outside and went back to work without first washing hands. Correction by PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice shield in machine with black build-up.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Sausages with today’s date but were not cooked today according to chef. CDI- sausages discarded voluntarily. Tray of chicken tenders dated 2/28. Voluntarily discarded. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees in kitchen not wearing hair restraints while working with food.

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. Build-up on surfaces of equipment 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. Cleaning needed behind and under equipment in kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Marinara in holding at 126.0 F. Meatballs in holding 117.0 F. CDI- reheated to 186.0 F on grill. Butter held at room temperature. Chipotle Honey sauce held at room temperature. CDI Both voluntarily discarded. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: found food thawing at room temperature in bus tub of water. CDI- tub placed under running cold water.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Only thermometer in facility not working. Low battery. Obtain within 10 days. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Residue seen clogging one spray port in dish machine cavity. CDI cleaned while on site.

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. Build-up on surfaces of equipment 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. Cleaning needed behind and under equipment in kitchen.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. PIC is not monitoring discard of foods held past the 7 day maximum for safety. Verification visit within 10 days.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Bar hand sink with matting stored in sinks. CDI- sink cleared.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Marina in holding at 91.0 F. CDI- reheated to 165.0 F. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found TCS food in one line prep cooler holding above 41.0 F. Walk-in cooler holding food at inconsistent temperatures, with some items well below 41.0 F and others borderline 41.0 F. Unusually large amounts of wings being cooled today in preparation for big event today (Panther’s game) has raised temperature of WIC to 41.0 / 42.0 F in some areas of the cooler. CDI- items in prep top discarded. Items in WIC vented, technician called for evaluation of WIC. 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: Found many TCS foods a requiring date marking with a prep date of 8/16. All pans voluntarily discarded. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door of facility standing open during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Cleaning needed throughout the facility behind and under equipment in kitchen and bar.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items stored on surfaces throughout facility, ie slicer frame.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chef state chicken measuring 147 degrees F to be at final cook temperature. Chicken shall be cooked until a final cook temperature of 165.0F is reached. CDI: Cook returned chicken to the oven until temperature read 178.

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 breaded wings, raw chicken breast, lettuce, slaw, sliced tomatoes, leafy greens, raw salmon in multiple units above 41 degrees. Determined hot garlic sauce held at room temperature contains cooked garlic. Discussed options with PIC such as use of TPHC, holding hot at 135.0 F or above, or recipe change. PIC stated maintenance was called to service for struggling units. Tech arrived while on site. Units need to be serviced. CDI: PIC placed items in walk-in cooler. RTE foods discarded.

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. Found vacuum packaged salmon with directions to thaw under refrigeration after slitting bag, in intact bags and thawed. CDI- bags slit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC, chef, and 2 other gentlemen on the food line upon arrival with no beard or hair restraints. Observed chef place hat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed dry cloths used to wipe thermometer, and various others stored dry on the prep line. Keep all in use wiping clots in sanitizer between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed boxes stored under open stairwells that contained utensils. Observed wet stacking in kitchen. CDI: Chef made aware and rewashed in dishwasher. Observed clean plate stored not inverted. CDI: PIC inverted top plate on stacks of plate stored on top shelf of prep unit directly under air fan.

4-501.11 Maintain equipment in good repair. Observed outside freezer unit not in use for items other than bread. PIC stated unit not working properly and maintenance person has been called. Observed prep unit on line not in use as PIC stated it was not functioning properly. Observed reach in on line with nonfunctioning exterior digital thermometer and ambient air temperature of over 41 degrees. Observed prep unit on line with ambient air temperature above 41 degrees. Observed small prep unit used for sauces with air temperature over 41 degrees.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. 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 grease and food accumulation on reach in cooler and generally throughout facility. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in female restroom without a cover. Place cover on bin.

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. Cleaning needed throughout the facility.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not controlling date marking in facility; cooling of TCS foods and cooling methods; hand washing.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P: Employee entered kitchen from outside after smoking and did not wash hands before handling metal containers. CDI- stopped employee and hands were washed.

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 on date marking please visit: http://meck.co/FoodSafety: Small containers in prep top not date marked. Opened bag of mixed greens not date marked. Opened half and half not dated. Ham chub not date marked. 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: Sliced turkey dated 3/18 found in WIC. Discarded voluntarily. For more information on date marking please visit: http://meck.co/FoodSafety.

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 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 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: Facility only uses QR code menu. Current menu has no Consumer Advisory for salmon, burgers, and steak; all of which the customer may specify the preference for cooking temperature. VERIFICATION OF COMPLIANCE ON MENU FOR CONSUMER ADVISORY BY APRIL 8, 2022. Until menu has been corrected by adding compliant Consumer Advisory facility shall not serve proteins less than cooked to an internal temperature as specified in the NC Food Code Manual 4-401.11 for each specific protein.

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 chicken wings cooling in reach-in refrigerator 135.0 F. Found fried chicken cooling in same unit 114.0 F CDI- moved all to WIC and spread out on trays for rapid cooling. 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 .

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. Surfaces of equipment soiled generally throughout facility.

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. Cleaning needed on walls behind equipment, and generally throughout facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety: Partially cooked chicken stored above RTE ham on cooling cart. CDI- ham moved to above chicken.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Staff stated baked chicken breast filets, bone-in wings, and chicken tenders are intentionally undercooked, cooled, then finished to 165F when orders come in. Examination of interior of baked chicken with staff indicated under-cooking. No non-continuous cooking approved procedures on site. CDI- sent procedures for non-continuous cooking for chicken to facility to be submitted for approval.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Clam chowder, marinara, meat balls in holding had dropped to below 135F at tops of pans in warmer. CDI- all reheated to 170F.

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 on date marking please visit: http://meck.co/FoodSafety: Small containers in prep top not date marked or marked with expired date. Cooked roast beef not date marked. CDI- items 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 For more information on date marking please visit: http://meck.co/FoodSafety.

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 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 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: Printed menu has Reminder statement at bottom of the menu page but no Disclosure on specified items. Staff stated beef filets are new menu items and can be cooked to order. steak not currently on printed menu. CDI- steak added to menu, asterisks added to salmon, steak, and cheeseburger. Disclosure statement added to bottom on menu page.

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. Found vacuum-packaged salmon thawed in prep unit. Package states to remain frozen, remove from package prior to thawing prior to use. CDI- packages opened.

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.

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. Cleaning needed on walls behind equipment, notably at bar area. Floors with accumulating build-up. Particularly at bar area behind and under equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified Food Protection Manager on site during inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at hand sink to the right after entering kitchen. CDI- soap provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Significant black build-up on ice shield in ice machine.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Frozen meatballs received fully cooked had been reheating for 4.5 hours, only reaching temperature of 102F. CDI- meatballs 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 chicken, roast beef, tomatoes, cut leafy greens dated from 9/8. 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: Found bone-in wings, tenders, cooked previously day with no date marking. CDI- allowed to date.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in units of flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Build-up of dust on exteriors of units in kitchen. Interiors of units need more frequent cleaning.

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.-Cleaning is needed along the walls behind all equipment. Observed dust, debris, and discoloration along the walls. Clean often.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed employee drink uncovered stored next to uncovered sauces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up on the blade of the can opener. Observed metal pans stored as clean with food debris inside. Observed utensils stored in a soiled bin. REPEAT. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed black residue on the shield of the ice machine. CDI-PIC moved items to be wash, rinse, and sanitized. PIC clean the ice machine.

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed diced chicken in the walk in cooler holding above 41F. Observed hamburger pattys in the reach in unit holding above 41F. CDI-PIC discarded chicken and moved burgers to walk in cooler uncovered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths on the cutting boards at flip top.

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 the ice scoop stored in a soiled container.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in units of flip top. Per PIC a work order is in place to get them replaced. Due to covid-19 its taking longer than expected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf-Facility did not have quat test strips to test the sanitizer buckets. EHS will follow up in 10days to ensure facility has test strips. For now facility will use bleach as a sanitizer and will test with chlorine test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed outside/inside the tall reach in unit next to the fryers. Cleaning is needed along the side of the fryers and in between the gaskets of reachin unit.

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.-Cleaning is needed along the walls behind all equipment. Observed dust, debris, and discoloration along the walls. Clean often.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chicken wings (reach in cooler) and queso (walk in) without coverings during storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant build up on shield inside ice machine. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey burger, roast beef, diced chicken, cheddar, and raw chicken holding above 41F in flip top units. PIC stated that all products held in units overnight. CDI - All products discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed products in prep units without date marks. PIC stated all large batches in walk in cooler have original date marks. CDI - EHS instructed PIC to start date marking all portioned products. REPEAT. *Points kept at 1.5 due to overall improvement and no expired date marks*

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout walk in cooler and reach in cooler. Observed ripped gasket at salad flip top unit. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy black buildup/staining and pits. Observed new cutting boards recently purchased. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed Raw Italian sausage stored above cooling chicken tenders on speed-rack in WIC. Observed raw fish over RTE wings and tenders in reach in 1 door unit adjacent to the grill station. CDI- food items were rearranged. -1.5 points.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that Italian pork sausage is cooked to 130-140F prior to cooling in WIC and then going through a finish cook >150F without any approved procedures onsite. CDI/VR- PIC is under strict instructions to final cook all proteins prior to getting par-cooking procedures approved. VR Will be checking for approved procedures or permanent cooking procedures that does not consist of par-cooking. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork brine hot holding at <135F. Also observed fried onion hot holding at ambient temps. CDI- Pork brime was reheated to >165 immaturely and fried onions were placed on TPHC. REPEAT -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf/3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed ranch cups dated for 12/10-12-14. Also observed cooked RTE food in walk in cooler dated for the product to expire passed 7 days. CDI/REPEAt- Ranch cups were discarded and date mark for RTE tenders were adjusted. No escalation of points due to better overall date-marking. Ensure that date marking is resolved as a whole or face double point deductions along with being placed on a risk control plan. -1.5 points.

3-501.13 Use approved thawing methods. Observed raw proteins thawing in stand still water without a continuous flow of water. 0 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both entrance doors to the facility left opened without an air curtain or fly trap mechanisms. Ensure that door is kept closed during hours of operation if no proper pest control devices are in place. Remove gnats from waiter/waitress area. 0 points.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy black buildup/staining and pits. REPEAT - 1 point.

6-501.12 Cleaning, Frequency and Restrictions - C/6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed stand still water located in pits of floor near waiter/waitress station and in bar area. Also observed damaged along the ceiling, the walls and floors throughout. Remove grease buildup from fryers and walls adjacent to fryers. REPEAT -.5 points.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed employee change gloves after donning beard restraint but not wash hands. Observed employee change gloves after handling raw steak and then move to ready to eat food without washing hands. CDI: EHS intervened and directed employee to wash hands. Employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink near back door. CDI: Papertowels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee don beard restraint with gloved hands and then prepare food. CDI: Employee changed gloves. EHS directed employee to wash hands before glove change. Employee washed hands. (See #8).

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 beef that was quartered at 60F after 5 hours and 40min of cooling. CDI: Product sliced and rapidly cooled on flat pans. Product was 45F at 6 hours. Product continued to cool in walk in. Observed meatballs right at 2 hours from cooling at 77F. CDI: Meatballs laid out on flat pan and rapdily cooled below 70F in approximately 10 min. REPEAT VIOLATION VERIFICATION REQUIRED to discuss cooling procedures and longterm compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding below 135F. CDI: Item rapidly reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in grill prep top holding above 41F. CDI: Items above 45F voluntarily discarded. Other items rapidly cooled or will be used tonight. Observed walk in cooler holding items above 41F. Observed turkey, pork, and chicken over stacked in prep top. CDI: Product rapidly cooled in walk in. VERIFICATION REQUIRED REPEAT VIOLATION

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 mac and cheese from 8/9, mashed potatoes from 8/14, tomatoes from 8/15 (above 41F), and tomatoes date marked 8/21 but were actually sliced on 8/15. Observed ranch made on 8/17 date marked from 8/20. CDI: Items over time/temperature window were voluntarily discarded. Other items properly date marked. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on main menu has no disclosure, only reminder. Observed no asterisk on bills mafia burger that is offered undercooked. VERIFICATION REQUIRED

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 beef cooling in large chunks in walk in and meatballs cooling while tightly covered in walk in. CDI: Beef sliced and placed on thin pan; and meatballs spread onto a thin pan. Observed some items portioned today cooling while tightly wrapped and in deep containers. CDI: Items vented and spread out. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with clear liquid on grill line with no labeling. REPEAT VIOLATION

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 portion cups being used as scoops in wing sauces and greek dressing. CDI: Ladles provided.

4-501.11 Maintain equipment in good repair. Observed walk in cooler peeling and starting to rust near fans. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy black build up/staining and pits. CDI: Cutting boards discarded.

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 heavy dust build up on air vent in kitchen. Observed heavy dust and grease build up throughout kitchen on walls, fans, heaters, and wires/outlet boxes. 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 FRP and plastic corner guard around mop sink loose, and cracked exposing the material beneath. REPEAT VIOLATION

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 roast beef (quartered) cooling in walk in unit at 101F from 9 AM. Product was more than 2 hours past the required parameter. CDI: Roast beef voluntarily discarded and EHS discussed alternative cooling procedures for roasts, such as cutting into even smaller pieces and trimming the fat before beginning the cooling procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon, steak, and chicken in the bottom of flip top unit closest to kitchen entrance holding between 44F and 50F, as well as cheese in top of unit at 46F. CDI: All four products had been stocked this morning and were placed on ice and sent to walk in unit for rapid cooling to 41F. By the end of inspection, the products in question were 41F. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cole slaw prepared yesterday with no date, as well as heavy cream at bar with a date of 05/28. CDI: Heavy cream was voluntarily discarded and cole slaw dated for 06/11.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menus with consumer advisory reminder text but no disclosure asterisks to show which items may be served raw or undercooked. PIC stated that menus were currently under revision and that new menus would include the proper markings and verbiage. Previous PIC had submitted a new menu draft to EHS, but left before menu made it to printing. VERIFICATION REQUIRED within 10 days to determine compliance. 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 fresh cut lettuce cooling in a deep plastic container in the bottom of a flip top at 45F, as well as chicken cooked and cut earlier today cooling at 47F in a covered plastic container in the walk in unit. CDI: Lettuce sent to walk in unit and uncovered, and chicken was uncovered and spread out on sheet pan to facilitte rapid cooling to 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and some spice containers with no labels.

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 hard to clean areas beneath steam wells and between prep units, as well as utensils in water less than 135F at grill. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility in need of cleaning to remove built up dust and grease.

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 FRP around mop sink loose, exposing the material beneath.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of sliced cheese reading 50F. All other items in flip top unit read 41F or below. PIC stated that cheese had been out on the counter during lunch. CDI: Cheese returned to walk in unit to rapidly cool to 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed house made soup with no date, as well as roasted garlic, sliced turkey, and sliced pastrami with old date labels left on them. CDI: PIC was able to indentify exactly when each item was made (02/01) and corrected the date for each item.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menus with consumer advisory reminder text but no disclosure asterisks to show which items may be served aw or undercooked. PIC stated that menus were currently under revision and that new menus would include the proper markings and verbiage. VERIFICATION REQUIRED within 10 days to determine compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled spray bottle of sanitizer hanging on rack near ice machine. CDI: Sanitizer labelled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a metal bowl with no distinct handle being used as a scoop for bulk dry product, as well as in use utensils held in 81F water adjacent to grill. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed a cracked plastic pan, as well as two pitted metal pots that are no longer smooth or easily cleanable. Replace utensils once they become damaged. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dispenser adjacent to small flip top unit used to hold dressings. CDI: Paper towels supplied.

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 a whole roast beef cooling in walk in unit at 98F more than 2 hours after cooling began. CDI: Roast beef was voluntarily discarded and EHS discussed more effective cooling methods, such as quartering the entire roast before cooling, and using ice to rapidly cool.

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 ranch, chipotle ranch, and honey mustard prepared earlier today cooling at 52F in a small flip top unit rated for holding. The larger containers were cooling in the walk in unit in large, covered plastic containers. CDI: The product in the small flip top was voluntarily discarded, replaced with fresh product, and placed on TPHC to be discarded at 7:40. Product in the walk in unit was relocated to the freezer and vented to facilitate rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket for front line reading 50 ppm QAC. CDI: Buclet dumped and refilled with sanitizer reading between 200 and 400 ppm QAC.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a metal bowl with no distinct handle being used as a scoop for bulk dry product. CDI: Bowl removed from product and PIC informed employees that scoops should have handles or only be used once. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed a damaged spice container covered with plastic to maintain stroage capability. Container no longer smooth or easily cleanable. CDI: Spice container discarded. 4-501.11 Maintain equipment in good repair. Observed gasket on large reach in unit to the right of fryers damaged and torn.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed exposed wooden board used as a shelf at the mop sink. Ensure that any wood is sealed or painted to render it non-absorbent. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor damage to FRP around mop sink, causing it to no longer be smooth or easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food processor blade and immersion mixer stored as clean with visible food residue around hard to clean areas. CDI: All soiled items removed from storage and sent to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in all flip top units on cook line holding between 48F and 55F. PIC stated that units had been left open through lunch and that items had been recently restocked. CDI: All dressings from small flip top were discarded and replaced with fresh product from walk in unit. The remaiing TCS foods were placed on TPHC to be discarded at 5:00 PM. EHS emailed TPHC procedures and recommended reducing load of food in units and placing the smaller portions on TPHC as a permanent fix. 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 capicola and other meat chubs in walk in with no date labels. PIC stated that the items were cut yesterday during his shift. CDI: Items dated with correct prep date of 08/01.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pasta cooling in flip top prep unit at 78F during inspection. CDI: Pasta spread out on sheet pan and sent to walk in for rapid cooling.

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 holding water at 84F, as well as some single use bowls used as scoops in bulk dry product bins. CDI: Single use bowl discarded and utensils changed out with clean utensils. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving for dry goods near ice machine and near prep table in need of cleaning to remove greasy buildup.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor buckled badly under hand sink in men's restroom. PIC stated that work order had already been placed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine producing a 0ppm chlorine residual during inspection. CDI: Sanitizer supply refilled and machine produced a residual of 50 ppm chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat balls above liquid line in steam wells holding at 118F. CDI: Meat balls were reheated on grill top to 165F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed dressings in small flip top holding between 50F and 60F during inspection. It was later discovered that unit had never been turned on after coils were cleaned this morning. CDI: Unit activatd and all food inside was voluntarily discarded. REPEAT. Note: Facility has shown tremendous improvement since the last inspection with regard to cold holding, and points were de-escalated accordingly.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open at beginning of inspection. CDI: Door closed.

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 bulk dry product bins with scoop handles stored down into product. CDI: Handles removed and employees educated.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two deepl scarred cutting boards during inspection. PIC said they would be replaced before next inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employes working with food entering and leaving walk in and back door of restuatant while wearing gloves and then not changing them. Employes must change gloves anytime a task change occurs. CDI: EHS instructed PIC on what constitutes a task change and PIC had employees change gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer with soiled blade and blade housing. CDI: Immersion mixer sent to be proper cleaned. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and bar ice bin with pink and black residue on flap/underside of lid. CDI: Both bins scheduled for cleaning. 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 45F. -P Observed cooked whole meat loaf at 84F prepared one hour prior in a double wrapped pan in walk in cooler. Product temperature had not changed after 15 minutes. CDI: Meat loaf sliced and spread out on sheet pan, then placed in walk in cooler. After change in procedure, meat loaf measured 67F. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat balls above liquid line in steam wells holding at 110F. CDI: Top portion of meatballs were voluntarily discarded by PIC. Remaining meatballs measured 147F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed an entire reach in unit holding at almost 60F ambient temperature, as well as the salad dressing flip top holding at 50F. Observed ham overstacked in functional flip top holding at 50. CDI: All out of temperature TCS foods from each unit were voluntarily discarded (cole slaw, cheese, tomato, lettuce, ham, dressings, etc) by PIC and a work order placed for repairs. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 meat loaf cooling in a tightly (double) wrapped continer in walk in unit. Based on cooling calculation, this is NOT an effective cooling method. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that facility has no thin probe thermometer for measure of thin foods, such as thin sliced meats and leafy greens. VERIFICATION REQUIRED within 10 days to determine long term compliance.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service plastic cups at bar area displayed with lip contact surfaces exposed to contamination from air.

4-501.11 Maintain equipment in good repair. Observed gasket on flip top unit for salad dressings badly torn and falling away from track.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility had no test kit for checking QAC sanitizer concentrations. PIC is to place order for strips. CDI: EHS left some QAC test strips to allow facility to test sanitizer for the night and next day. VERIFICATION REQUIRED within 10 days to determine long term compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris and grease built up on shelving throughout facility. 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 caulking on hand sink adjacent to back door of facility peeling with black residue forming along cracks. Ensure that caulking remains in good repair around water using fixtures to prevent mildew.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employe drink stored on prep surface of flip top unit across from cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a veggie slicer stored with food debris on it. CDI- PIC broke down the equipment to be properly cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-REPEAT- Observed three buckets of sanitizer, with wiping cloths in them, at 0-50 ppm QUAT. CDI- PIC brought the concentration of these buckets to 150 ppm QUAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -REPEAT- Observed ice machine shield with black and pink build up. Also observed black residue on the walls of the ice machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature or pre chilled ingredients. Food must be to 45F within 4 hours. -P- Observed pork portioned into small bags at 61F. 15 mins later the item was still at 61F. CDI- The PIC was able to open each bag and quickly cool them in the walk in. After another 15 mins the item cooled to 52F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT- Observed cheese and pork tightly wrapped and at 54-61F. CDI- PIC opened each bag to quickly cool the TCS items.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed holes in the back screen door and around the wall/ceiling of the kitchen. Also observed the front doors open during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two employees preparing food, with beards, without a beard guard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed several wet wiping cloths stored on prep surfaces. Also observed dry cloths hanging on employees person.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed an employee use a towel to dry a meat slicer after it has been properly washed. Also observed a stack of clean pans stacked together wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed grease and food debris build upon cookline equipment. Also observed food debris build up on the inside of cold holding equipment and racks throughout the facility.

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. -REPEAT- Observed hard to reach areas on the floors and walls in need of cleaning due to debris build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed holes in walls/ceiling junction in the kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed parts of the ceiling rough and absorbent.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed a non-employee exit the facility through the kitchen. According to the PIC the employee works for All American Pub. CDI- PIC was informed it is prohibited for unauthorized non-employees to enter the facilities kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- REPEAT- Observed an employee enter the kitchen, don gloves, and attempt to prepare food . Employee stated he returned from the bar. CDI- After instruction from EHS to wash hands after completing tasks that contaminate their hands and before donning gloves, EHS observed proper hand washing. 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 one employee wash hands and then turn faucet off with bare hands. This action recontaminates ones hands. CDI- After instruction by PIC the employee re-washed their hands properly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed bar sink with bottle caps and debris in it. CDI- Items removed by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several utensils stored clean with food debris still on them. CDI- Items moved to dish pit to be properly cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed tea spout with debris build up.

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 meat loaf dated for 9/6/17, boiled eggs and feta cheese without a date marks. CDI- PIC voluntarily discarded the items.

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 three containers of chicken tightly wrapped and at 60F attempting to be cooled. Also observed sliced roast beef tightly wrapped and in the flip top at 50F. CDI- Chicken was opened and placed on a sheet pan to quickly cool in the walk. PIC voluntarily discarded roast beef.

4-501.11 Maintain equipment in good repair.- REPEAT- Observed shelving in a reach in cooler starting to rust. Observed broken handles on several cold holding equipment. Low boy doors are off track. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-REPEAT- Observed several cutting boards on the flip top unit in need of replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed grease and food debris build upon cookline equipment. Also observed food debris build up on the inside of cold holding equipment and racks throughout the facility.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm faucet in need of repair do to a leak.

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.-REPEAT- Observed hard to reach areas on the floors and walls in need of cleaning due to debris build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-REPEAT- Observed FRP walls near can wash, walk in cooler, and handsink in need of repair due to damaged molding. Observed damage to the ceiling in which causes it to not be smooth and easy to clean. Repair all items.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P- Observed an employee scrub and handle dirty dishware. Without washing her hands she attempted to handle clean dishware. CDI- The new employee

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed RTE croutons, onions turkey, and lettuce all uncovered. PIC covered items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -REPEAT-P- Observed sausage, mozzarella cheese, and pepperoni all at 48-50F in a flip top unit. CDI- Items were voluntarily discarded. NOTE: In 2019 if TCS foods are not kept at 41F or less a violation of this rule will occur. NOTE: If this critical item is found to be out of compliance during the next inspection an action plan will be recommended.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a sanitizer bucket of sanitizer not labeled. CDI- Employee labeled the item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed a spring mix at 48F in a flip top unit. Ensure all TCS foods are at 45F before they are placed in a flip top. Also observed spinach (50F) in a low boy and roast beef (50F) in the walk in tightly covered and in deep pans. CDI- The spring mix was placed in a low boy uncovered to quickly cool. The spinach was uncovered and reduced in size to quickly cool. Also the roast beef was uncovered and placed into an ice bath to quickly cool.

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

4-501.11 Maintain equipment in good repair.- REPEAT- Observed shelving in a reach in cooler starting to rust. Observed broken handles on several cold holding equipment. Low boy doors are off track. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards on the flip top unit in need of replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed several fans in the kitchen with dust build up. Also observed grease build on cookline equipment. A low boy near the reach in cooler is in need of cleaning on the inside due to food debris build up.

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 hard to reach areas on the floors and walls in need of cleaning due to debris build up. 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 FRP walls near can wash and handsink in need of repair due to damaged molding. Observed damage to the ceiling in which causes it to not be smooth and easy to clean. Repair all items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1.5pts- Observed sanitizer at bar sink dish machine at 0ppm Cl. CDI- PIC attempted to get the machine to function properly during the inspection. PIC contacted repair man during inspection. EHS observed 50 ppm Cl reading at dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 1.5pts- Observed roast beef (50), ham (51), and turkey (50) in the flip top unit. CDI- PIC voluntarily discarded the item. NOTE: In 2019 this rule is going to change to below 41F or a violation will occur.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed hot dogs in low boy not date labeled. Employee stated the item was opened yesterday. Employee was able to back date the item. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed meat loaf dated 2/24. CDI- PIC voluntarily discarded the item. REPEAT 1.5pts

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT 0.5pts- Observed lettuce (50) in a low boy and sliced chicken (50) in the walk in cooler tightly rapped and cooling. CDI- Employee uncovered the items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several squeeze bottles and shakers not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- Observed employee cooking without wearing a beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0pts- Observed dish employee use a towel to dry utensils. Employee was instructed to re-wash dishware that had been dried with a towel and to allow them to air dry.

4-501.11 Maintain equipment in good repair. REPEAT 1pts- Observed leaking condenser 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. REPEAT 0.5pts- Observed gaskets and inside of prep units in need of cleaning do to food debris build up. Also observed handles of coolers and prep units in need of cleaning. NOTE: Observed an improvement from last inspection.

5-205.15 Maintain a plumbing system in good repair. 0pts- Observed back and bar hand sink both draining slowly during the inspection. Bar sink had a small paper towel and bottle cap in the drain.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. REPEAT 0pts- Observed flooring, walls, and areas of the ceiling throughout the facility in need of repair.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 0pts- Observed one Spanish speaking food employee unable to provide EHS with reportable symptoms, illnesses and exposure. PIC stated he did not have a signed employee health policy for this employee. CDI- PIC was provided with Spanish version of the employee health policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT 3pts- Observed meat slicer, tomato slicer, hand veggie slicer, potato slicer, and can opener all with food debri build up and stored clean. CDI- PIC moved all items to dish pit 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 1.5 pts- Observed chicken wings cooling since 11:14 am. At 1:20PM those chicken wings were still at 100F. CDI- PIC voluntarily discarded the chicken wings. Note: Another batch of chicken wings made at 11:30am measured 98F at 1:20PM. PIC reheated wings back to 181F since they would not meet the 2 hr cooling parameter of 135-70F in time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 3pt VR- Observed lettuce(50F), pepperoni slices (50F), and sausage(50F) in prep units all above 45F. CDI- lettuce was voluntarily discarded by the PIC and pepperoni and sausage were moved to the walk in to cool quickly. Verification date set 1/9/17 to ensure all items are being held cold, below 45F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT 3pts- Observed deli meat, roast beef, and Mac-N-Cheese all not date marked. CDI- PIC voluntarily discarded mac-N-cheese and was allowed to back date deli meat and roast beef since it was prepped yesterday. 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 boiled eggs dated for 12/22. - CDI PIC voluntarily discarded item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 0 pts- Observed chicken wings at 100F in a large bus tub covered in the walk in. CDI- PIC voluntarily discarded wings. Employee was instructed to use sheet pans to cool wings in the walk in. Observed pork loin being cooled whole at 60F. 30 minutes later the pork was still 60F. CDI-Employee was instructed to cut meat down and place in the freezer. Also, observed, lettuce in a low boy prep unit covered at 50F. CDI- PIC voluntarily discarded item.

6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed several house flies in the kitchen and fruit flies near server station outside of kitchen.

4-501.11 Maintain equipment in good repair. REPEAT 2pts- Observed leaking condenser in the walk in cooler and several gaskets split and one detached from prep coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0.5pts- Observed gaskets and inside of prep units in need of cleaning do to food debri build up. Also observed handles of coolers and prep units in need of cleaning.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. 0pts- Observed drain plug missing from outside 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. REPEAT 0pts- Observed flooring, walls, and areas of the ceiling throughout the facility in need of repair.

6-301.14 Post a handwash sign at each handsink. - 0pts - Hand washing sign missing at hand sink in kitchen. Sign given to PIC.

4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine dish machine read 0 ppm. CDI - PIC was able to clean line and reach 50 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer, egg dicer, and microwave soiled. CDI - Items cleaned. Microwave should be cleaned more often as it is used to reheat food products in open containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed product in reach in (sausage (50F), stuffed peppers (49F), garlic mix (51F), etc) out of temperature due to door being left open. Air temperature of 40F. Observed product over filled (eggs (48F), deli meats (50F)) on the line. CDI - Removed and cooled. Observed cooling hot products placed under cold products causing temperatures to rise. CDI - Product was properly cooled. When cooling place on higher levels of shelf to prevent warming up other product.

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 all items on make top line not dated. Items on the line must be dated with date of prep to ensure compliance. CDI - Items dated during inspection. 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 pork and ham mixture 9/22. All product in establishment dated for 4 days due to temperatures being 43-45F. CDI - Discarded

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - COndensation from compressor in walk in cooler is splashing onto food. Currently wrapping was placed to prevent the splash but unit must be repaired.

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. - Repeat - Utensils being stored in water at 80F. Ice scoop holder soiled. Ensure that holder gets cleaned as needed

4-501.11 Maintain equipment in good repair. - Repeat - Several prep tables with rusting on lower portion.// Leaking observed from condenser. Some splash on outside of containers. Repair so no leaking can occur on food. Water from condenser is not considered potable. 4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Cleaning needed in gaskets, door handles, shelving, exterior of equipment, fans, and exterior of containers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.0 pts Floors: Floor cleaning needed throughout particularly under and behind equipment. Some areas of flooring have lost its sealant.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. .- 0pts - The duties of the PIC are to ensure that the rules of the NC Food Code are being met. This includes ensuring temperatures are at 45F or below at all times unless in active prep. Documentation of continuous violation of cold holding has been noted in several previous inspections. Control measures should be placed to ensure compliance and reduce the risk of entering into the temperature danger zone

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts -Observed multiple beverages stored on upper shelving Beverages shall be stored to prevent contamination.

2-301.14 Wash hands after activities that contaminate them.-P - Observed employee go from soiled to clean dishes without effective hand washing. After correction employee continued to work with clean dishes. CDI- Employee discontinued washing dishes discussed with PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - 0pts - No paper towels at hand sink. CDI- Provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Meatballs read 117F and mashed potatoes read 110F. CDI- Meatballs reheated mashed discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Walk in cooler holding food at temperatures of 46-54F. CDI - All RTE products discarded by PIC. Raw proteins iced down until repair. / Salad dressing unit holding ranch, blue cheese, salsa, and other items at 52F and above. CDI- Product placed in unit this morning according to PIC. Items cooled down properly. Repaired during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Observed chilli and sauce cooling in water as ice had melted. After ice was added it was not sufficient to properly cool product down. CDI- Corrected by added sufficient ice and water while stirring. // Items in need of cooling were tightly covered when placed in cooler. CDI- Uncovered.

3-302.15 Wash fruits and vegetables prior to use. - Repeat - Stickers observed on the avocados. Remove stickers before washing avocados and cutting.

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. - Repeat - Utensils being stored in water at 86F.

4-501.11 Maintain equipment in good repair. - Repeat - Several prep tables with rusting on lower portion.// Two door reach in doors are not closing. Repair.// Gasket torn in reach in units. // Two cold holding units holding foods at various temperatures. Assess units even though some foods are 45F or below. Salad dressing unit is not in good working condition, read 50 F air temperature.// Walk in cooler reading 53F. // Leaking observed from condenser. Some splash on outside of containers. Repair so no leaking can occur on food. Water from condenser is not considered potable. 4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids.

4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine sanitizer in kitchen area read 0 ppm with dishes being washed. CDI- Dish machines primed by EHS. Dish machine concentrations should be monitored more closely to ensure proper sanitization at all times

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Lettuce (53F), stuffed peppers (50F), cheeses (49-50F), soup (48F), deli meats (53F), spinach (50F), ranch (49F), blue cheese (53F), and other items in units were out of compliance. CDI- Product prepared and stored today were placed in walk in cooler to cool. Product prepared previously and stored over night were voluntarily discarded. Discontinue using dressing section until repaired. PIC cleaned coils to see if that would work.

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 blue cheese in deep container reading 49F. Observed several containers of slaw and lettuce tightly covered. CDI- Uncovered by EHS.

3-302.15 Wash fruits and vegetables prior to use. - Repeat - Stickers observed on the avocados. Remove stickers before washing avocados and cutting.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - Observed ice scoop in contact with ice. Observed small container in rice with no handle. All handles must be stored away from food.

4-501.11 Maintain equipment in good repair. - Repeat - Several prep tables with rusting on lower portion.// Two door reach in doors are not closing. Repair.// Gasket torn in reach in units. // Two cold holding units holding foods at various temperatures. Assess units even though some foods are 45F or below. Salad dressing unit is not in good working condition, read 50 F air temperature.. // Leaking observed from condenser. Some splash on outside of containers. Repair so no leaking can occur on food. Water from condenser is not considered potable. 4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Clean vents in walk in cooler

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 - 0pts - Observed dish washing employee go from soiled to clean dishes with out washing hands. CDI- Corrected and employee washed hands. Observed employee wash hands during proper times throughout inspection. Cooks observed with proper hand washing.

4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine sanitizer in kitchen area and in bar read 0 ppm with dishes being washed. CDI- Dish machines primed by EHS. Dish machine concentrations should be monitored more closely to ensure proper sanitization at all times. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Potato dicer and slicer observed with build up. CDI- Items to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Two containers of cooked onions read 98-117F. CDI- Product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Items on make top unit (cheese, chicken, turkey, guacamole, etc.), items in low boy (salmon, chicken, pork, hotdogs, etc.), and items in make top 2 (pasta salad, tomatoes, garlic butter) read 47-62F. CDI- All product discarded. Items in reach in unit of make top were placed in cooler reading 44-46F. Make top unit and low boy reading 46.8 and 47.1F air temperature. // Repair being conducted during inspection will verify repair by conclusion of work day.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Pasta salad, tomatoes, and mac and cheese dated past the 4 day date marking parameters. CDI- Items voluntarily discarded. Observed a significant improvement in date marking in the entire establishment. Product has been placed on a 4 day date marking system to ensure compliance with 42-45F temperatures. Ensure that product is dated for 4 days with day one as day of prep.

3-501.13 Use approved thawing methods. - 0pts - Observed meat thawing in a pan with cold water. For proper thawing items must be thawed under running water, in the walk in cooler or other refrigeration, or as a part of the cooking process.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Stickers observed on the avocados. Remove stickers before washing avocados and cutting.

4-501.11 Maintain equipment in good repair. - Repeat - Several prep tables with rusting.// Two door reach in doors are not closing. Repair.// Gasket torn in reach in unit. // Two cold holding units were not in good working condition during inspection. // Constant leaking and puddling of water in right reach in unit. Unit should be repaired to prevent water build up. // Leak observed in walk in cooler over walking path. PIC states that leak was observed due to the heavy rain. Proper sealing of the seams shall take place so that no water leaks through. All food entering the walk in cooler shall be covered and protected until leak is repaired. 4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Ceiling: ceiling leaking in kitchen. Leaking must be repaired to ensure no food contamination. Walls/Floors: Detailed cleaning needed in bar behind equipment

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee eating and drink in kitchen prep table next to dish machine. CDI- PIC discarded food and beverage.

6 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Repeat - Roast beef prepared on site is undercooked. PIC states that roast beef is cooked to 125F. Ensure that roasts are being cooked according to weight and desired final cook temperatures. Recommend a temperature log to be maintained in establishment to ensure roasts are being cooked properly. NC Food Code 2009- 3-401.11 B

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Upper portions of deli meat, container of eggs, and roast beef were reading 49-51F. CDI- Eggs, roast beef, and deli meat was 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 - Repeat - Two containers of hummus, eggs, garlic butter, ribs, and other items were not dated. CDI- Employee dated items. 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 - Marinara (9/15), Sauce (9/15), and black bean burger (9/18) were not discarded. Food temperatures in WIC are not consistent. Temperatures vary from 40-45F. Date marking for foods held at 42-45F shall only be 4 days. Foods at temperatures of 41 or below may be held for 7 days with date of prep counting as day 1. Recommend to keep the discard date consistent for all products.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - One wet cloth stored on salad prep surface.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. -0 pts - Single service lids stored in container with crumbs. Maintain clean. // Maintain storage of all single service and multi use utensils clean.

4-501.11 Maintain equipment in good repair. - Repeat - Upright refrigerator next to grill line is missing a door handle. Repair. // Several prep tables have rusting lower shelves. Assess repair/replace. Shelving in make top unit 1 is chipping on ends.// Two door reach in doors are not closing. Repair. Held up with pans // Gasket torn in walk in cooler door. 4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids. Replace or replane cutting boards with deep grooves and cuts.

3 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Ceiling: Cleaning needed in ceiling from dust. Repair needed on ceiling. Walls: Some FRP panels missing in areas of the kitchen behind prep tables and the 3 compartment sink.

6-303.11 Intensity-Lighting - C - 0 pts - Repeat - Lighting is low in women's restroom at toilet and hand sink, beverage station, and ice bin at bar . Lighting shall be at least 20 foot candles in the restrooms and at least 50 foot candles at ice bins or where working with food.

. . . . . . . . 2-301.14 Wash hands after activities that contaminate them.-P - Observed 2 employees washing hands properly but recontaminating hands with handles of sink. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employees rewashed hands. 2-301.14 When to Wash - P - Employee came to kitchen from restroom and began donning gloves. Employee stated that hands were washed in restroom. Employees must rewash hands once the enter the kitchen area from restroom before donning gloves. CDI- Employee discarded gloves and washed hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf - Observed employee cutting strawberry's with bare hands. CDI- Items were discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Potato slicer was visibly soiled even after washed. Slicer used on 6/8 was soiled. CDI- Items rewashed. Sanitizer at all locations was correct.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts - Roast beef prepared on site appeared to be undercooked. Employee and head chef states that roast beef is cooked to 135F for 2.5 hours. Ensure that roasts are being cooked according to weight and desired final cook temperatures. Recommend a temperature log to be maintained in establishment to ensure roasts are being cooked properly. NC Food Code 2009- 3-401.11 B

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 - Grits (50F), chilli (58F), ribs (51F), and black bean mix (53F) prepared yesterday (6/8) were out of cooling parameters. Fries blanched at 8:30 am read 85F at 11:00am. CDI- All items were discarded except fries. Fries reheat 171F. Cooling methods should be reviewed. Ensure that all staff are using thermometer to ensure proper temperatures are achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Upper portions of ham, turkey, roast beef, and tomatoes were reading 49-51F. Items were overstacked and causing temperatures to increase. CDI- Items placed in walk in cooler for rapid cooling.

- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Noodles, mac and cheese, black bean burgers, deli meats, roast beef, portioned mac and cheese, pork lion, ribs, hot dogs, and other items were not properly dated. CDI- Employee dated items. - 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 - Salsa (6/5), meat loaf (6/3), and hummus (6/1) were not discarded. - Food temperatures in WIC are not consistent. Temperatures vary from 40-45F. Date marking for foods held at 42-45F shall only be 4 days. Foods at temperatures of 41 or below may be held for 7 days with date of prep counting as day 1. Recommend to keep the discard date consistent for all products.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Lettuce cut and prepared today were tightly covered. CDI- Items were loosely covered or uncovered for venting. Chilli and black bean mix stored in deep containers were not properly cooled. CDI- Items were discarded. Blanched fries placed in speed racks were stored too tight to allow for heat removal. CDI- Items were reheated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - One wet wiping cloth stored on preparation surface. Cloths shall be stored in chemical sanitizer when not in use. CDI- PIC placed cloth in sanitizer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Clean utensils stored in soiled bins. Clean bins as often as necessary. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed employee towel drying containers and plates. All items must be air dried.

4-501.11 Maintain equipment in good repair. - Repeat - Upright refrigerator next to grill line is missing a door handle. Repair. // Several prep tables have rusting lower shelves. Assess repair/replace. Shelving in make top unit 1 is chipping on ends.// Two door freezer is not maintaining all foods frozen. Repair. // Dressing make top unit is not properly keeping foods at 45F or below. Repair. // Two door reach in doors are not closing. Repair. // A paper towel dispenser is needed in kitchen area. Discontinue method. // Fry baskets are worn. Replace. // Gasket torn in walk in cooler door. // Compressors are leaking into pans in walk in cooler repair. 4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids. Replace or replane cutting boards with deep grooves and cuts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in the two door freezer, on the door gaskets of make units, outside of storage containers, in bar refrigeration units, shelving in walk in cooler and throughout.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster doors were open.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Floors: Cleaning needed behind and under equipment in the beverage area, bar and kitchen area. Walls: Cleaning needed on walls where splash and debris build up in walk in cooler and sauce area. Cleaning needed on fans used in the kitchen.

6-303.11 Intensity-Lighting - C - 0 pts - Repeat - Lighting is low in women's restroom at toilet and hand sink (0 fc), ice bin at bar (1 fc), and beverage station (0 fc). Lighting shall be at least 20 foot candles in the restrooms and at least 50 foot candles at ice bins or where working with food. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Repeat - Lighting in kitchen have shields but are missing end pieces.

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 working with soiled and clean utensils without properly washing hands. CDI- Employee rewashed hands and utensils were rewashed. 2-301.14 Wash hands after activities that contaminate them.-P - Observed 3 employees washing hands properly but recontaminating hands with handles of sink. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- All employees rewashed hands.

4-501.114 Maintain sanitizer at correct concentrations. -P - Dish machine read 0 ppm of chlorine when tested. CDI- Sanitizer was changed. Dish machine sanitizer read 50 ppm. All dishes washed during inspection were rewashed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Can opener was visibly soiled. CDI- Can opener rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Fried onions and peppers stored on expediting line read 60F. CDI- PIC voluntarily discarded food. PIC decided to use TPHC. PIC received electronic version of TPHC procedures. A verification is required.

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 - One closed container of black bean humus stored in make top unit read 51F. CDI- Humus was placed on sheet pans and stored in walk in cooler. Humus read 45F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - One wet wiping cloth stored on preparation surface. Cloths shall be stored in chemical sanitizer when not in use. CDI- PIC placed cloth in sanitizer.

4-501.11 Maintain equipment in good repair. - 0 pts - Upright refrigerator next to grill line is missing a door handle (repeat). Repair. Table next to 3 compartment sink is rusted. Assess repair/replace. Shelving in make top unit 1 is chipping on ends.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in the two door freezer, on the door gaskets of make units, and outside of storage containers,.

6-303.11 Intensity-Lighting - C - 0 pts - Lighting is low in women's restroom at toilet and hand sink (0 fc), ice bin at bar (1 fc), and beverage station (0 fc). Lighting shall be at least 20 foot candles in the restrooms and at least 50 foot candles at ice bins or where working with food. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Lighting in kitchen have shields but are missing end pieces.

6-301.14 Post a handwash sign at each handsink. Provided a handwash sign for the bar handsink.

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed open chub of ham and sliced ham and bologna not date marked from yesterday.

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 garlic butter stored directly inside a pan of lettuce in the top of the prep cooler , sliced cheese had fallen out of a pan in the bottom of the cooler and was on the wire shelf and frozen cookies were stored in plastic grocery bags in the freezer. Butter and cheese relocated and PIC was instructed not to use those bags for storage.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the kitchen line stored on the floor. Bucket relocated to lower shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Ryobi drill and mixing attachment which are not for food use in the kitchen.4-101.11 Maintain food contact surfaces smooth and easily cleanable. Observed broken handle on the refrigerator next to the fryers. Facility may repair handle with a similar type handle that was used to repair the walk-in cooler handle.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine test strips at the kitchen dish machine.

6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed some dust and build up on the kitchen ceiling. Build up and debris were noted behind coolers and equipment at the bar and wait station ice machine. Kitchen floor and FRP on walls were replaced since last inspection. The top of the half wall, where bare wood is exposed, behind the handsink needs to be covered or sealed.

6-202.11 Provide shatter-resistant or properly shielded light bulbs in areas where there is exposed food, equipment, utensils, linens or unwrapped single-service and single-use articles. Observed no shields on kitchen lights just inside the entrance.

2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Person in charge did not hold certification.

Employee beverages shall be stored to prevent contamination. Observed gatorade bottle stored in freezer next to foods and a lidded cup stored on a prep table. Both were moved during inspection.

2-301.14 Hands shall be washed before donning gloves and between gloves uses. Observed cook don gloves without washing hands first. Educated and he complied. Repeat violation. 2-301.14 Hands shall be washed after handling soiled equipment or utensils. Observed dish washer handling soiled utensils then immediately handling clean utensils. Advised to wash hands before handling clean utensils. He complied.

Hank sinks shall be accessible to employees at all times. Observed buckets blocking hand sink at bar. Buckets were moved.

3-402.11. Ensure fish served raw or undercooked is parasite free. Facility receives fresh salmon and an aquaculture letter is required. Observed no such documentation today. Facility called vendor and received letter during inspection. Repeat violation.

4-501.114 Sanitizer shall be at approved concentrations. Observed one bucket of sanitizer at 150ppm Quat. Refilled with 200ppm Quat. 4-601.11 Food contact surfaces shall be clean to sight and touch. Observed residue build up under slicer blade. Staff advised they would break down to clean and sanitize.

3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed sauteed onions and spinach holding at 104-109F on grill top. Reheated to 165F+ during inspection. Repeat violation.

3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed raw chicken sitting out at 61F, blanched fries at 59F. Both were moved to cooler to rapidly chill. Time as a public health control paperwork was left on site if facility decides to use time instead of temperature to hold items.Prep unit #2 is not properly functioning. Unit was holding foods at 46-50F, including tomatoes, pasta salad, stuffed peppers, cheese. All items were placed on an ice bath and placed in walkin cooler or stand up refrigerator to rapidly chill. Unit was turned down and was holding foods at 44F before end of inspection.

3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed date marks missing from heavy cream, half n half, hot dogs, sausage, deli meats and cheeses. Return visit required.

3-603.11. Ensure complete consumer advisory is provided for foods served raw or undercooked. Consumer advisory must include disclosure and reminder. Facility is missing disclosure. Facility is replacing menus within one month and will change at that time. Repeat violation.

Equipment shall be in good repair. Replace or replane deeply etched cutting boards on prep units.Replace cold water handle at bar hand sink. Repair walkin cooler compressor where large amount of condensate are dripping into bins. Microwave handle is missing and is rusted inside - replace. Repair walkin cooler door.

Non food contact surfaces shall be clean. Wire shelving and food bins need to be cleaned. Repeat violation

Replace damaged floor throughout kitchen. Rubber flooring is bowed with many cracks and crevices. Clean floor under units in kitchen. Clean bar floors in hard to reach areas where there is buildup.Clean ceiling in kitchen where dusty from ventilation system. Repeat violation