FLYING SAUCER

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and raw cod, stored above opened wraps in grill drawers. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer visibly dirty with peaces of cloth residue and food debris on food contact surface. PIC stated towel residue is from washing product. CDI - PIC moved to 3 comp for 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottle with 0ppm concentration when food employee was sanitizing dicer and slicer. PIC stated they ran out of sanitizer for sanitizer bottles but will arrive later today. Items were moved to 3 comp for w/r/s in chemical dish machine For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso reheating in steam well under 165F with 4 min left. CDI - PIC voluntarily discarded items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch in bottle cold holding in PU above fill line above 41F. CDI - PIC moved to LB for rapid cooling. 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. Observed several different bugs flying around preparation aria and crawling on boxes. PIC stated pest control comes out once a month to provide services. Increase pest control.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers being used for service. CDI - PIC voluntarily discarded cut, avocado and washed dirty avocados before use.

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 single use cups in food. Cups used as scoops. CDI - PIC removed cups to prevent contamination.

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 dishes drying on preparation sink that was visibly dirty with food debris.

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 floors and walls throughout in need of cleaning, with visible build up and dry food debris. Increase cleaning frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees, personal food and beverage stored above food in dry storage and in WIC shelving. CDI - PIC moved to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during first half of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee plating grilled chicken by using non-gloved hands as utensils. CDI- PIC voluntarily discarded item, had employee wash hands before donning gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wiping soiled gloves off with cloth stored on prep table. CDI- PIC had employee replace gloves and remove cloth.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean with food residue accumulation on probe. CDI- PIC removed item to be cleaned and sanitized. 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. Observed food employee using cloth for wiping gloves and prep table to wipe off cutting knife in-use. CDI- PIC had employee remove knife to dish machine and removed cloth. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed house salsa held without date label in long flip top. PIC stated item was prepped on the morning of 3/18. CDI- PIC applied correct date label. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed pimento cheese originally prepped on 3/7 being held in 3-door prep unit. CDI- PIC voluntarily discarded item. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed PIC unable to provide TPHC procedures. CDI- EHS provided TPHC form via email and assisted in filling out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed TCS food including chicken wings and fries being maintained on time without discard time. PIC stated time is normally not written down. CDI- EHS discussed setting up system to monitor discard times, PIC complied.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon not removed from reduced oxygen packaging. CDI- PIC had food employee cut slits in packaging.

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 single use cups in food. Cups used as scoops. EHS discussed removing item with PIC. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed gaskets on prep units in disrepair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in walk-in cooler.

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 handsink needing to be recaulked to wall. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and vents needing to be cleaned. Walls with residue accumulation. Increase cleaning frequency. *REPEAT*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey in prep top holding above 41F. Observed ranch bottles and sour cream in prep top 2 holding above 41F. CDI- Placed in low reach in coolers to cool. EHS checked temps again. Items began to cool. See temp chart 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 Observed turkey over stacked and bottles handing out of prep top unit. CDI- Turkey portioned and bottles removed. 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 .

3-304.12 (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 single use cups in food. Cups used as scoops.

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 tall reach in freezer in need of cleaning. Observed tray housing clean dishes in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink. Get fixed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf -Observed multiple priority violations present during inspection (cold holding, reheating for HH, cooling, date-marking). Observed cold holding violation in under-grill drawers as a repeat violation. Observed PIC without active managerial control over food safety operations in facility. Observed two cold holding units not maintaining 41F or less during inspection. Observed PIC unaware of low reach-in-cooler not holding at 41F or less during inspection. PIC must obtain active managerial control over operations in kitchen. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed grey-colored growth on the surface of ready-to-eat lettuce in lowboy unit. -CDI- PIC voluntarily discarded the lettuce.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed rice reheated to 139F within 2 hours. -CDI- PIC voluntarily discarded the rice.

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 blanched fries not meet cooling parameters after cooling overnight in the low reach-in-freezer. Observed fries at 74F, in a large plastic container covered with a lid. Observed freezer holding ambient temperature of 60F. -CDI- PIC voluntarily discarded the fries. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw steak, raw burger, and raw salmon in under-grill drawers above 41F. Observed ranch and potato salad in prep unit lowboy above 41F. PIC stated ranch and potato salad is stored in the unit overnight. PIC stated all food in the under-grill drawer was placed in unit one hour ago. Observed low reach-in-freezer, meant for storing blanched fries, holding ambient temperature of 60F. -PIC voluntarily discarded the ranch and potato salad. PIC moved the steak, burger, and salmon to the WIC for rapid cooling. PIC stated he will call for all unit repairs and not cold hold in the under-grill drawers until it holds food temperature at 41F or below. PIC stated facility will not use low freezer until it is fully functioning. -PIC completed emergency TPHC procedures to hold blanched fries at room temperature for 4 hours due to the malfunctioning low freezer. -3 day verification visit required- Due to repeated cold holding violations, facility will be placed on a Risk Control Plan (RCP) for cold holding. EHS will follow-up with RCP procedures and documentation. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed multiple foods in prep tops, held in unit for over 24 hours, without a date mark (pico, cut tomatoes, pimento cheese, sliced turkey, cut lettuce, pork sausage, mozzarella cheese, marinara sauce, ranch dressing). PIC can cross-reference large batches in WIC for proper dates. Due to high volume of foods lacking date marks, EHS will follow-up with 10-day verification visit to ensure proper date marking is observed in all units. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed salami, pastrami, cut lettuce, Gouda, red dragon cheddar cheese, and bratwursts held past their 7-day timeframe. Observed hummus with an illegible date mark. -CDI- PIC voluntarily discarded these foods listed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf -Observed no consumer advisory listed for steak, which may be served undercooked or raw, according to PIC. Change menu to reflect consumer advisory for steak items. -10 day verification visit 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 blanched fries not meet cooling parameters after cooling in malfunctioning low freezer overnight. Observed blanched fries at 74F during inspection, stored in large plastic container and covered tightly with lid. -CDI- PIC voluntarily discarded these fries, and will not use the freezer for cooling or cold holding until it is 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed exposed container of chips stored directly on top of the trash bin. -CDI- PIC moved the chips. -Observed personal mechanical tools stored above food in the WIC. Correct storage order.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -Observed food-handling employee with dangling bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food-handling employee without a head covering to restrain hair.

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 portion cup used as scoops in sauces submerged in the sauce. Ensure handle-portion of scoop (where employees touch) is removed from the food. -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 floors with visible dark buildup, in need of cleaning, under and around equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee belongings (purse, jackets, water bottle) stored among clean wiping clothes, clean dishes/utensils, and cleaning chemicals in the dry storage shelves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed rice holding below 135F, stored on top of toaster oven. PIC stated rice is cooked in a large batch in the morning, then one container of rice is moved for hot holding (HH) in the steam well. The extra rice is stored on top of the toaster oven as backup for HH steam well when the rice in HH steam well runs out. -CDI- Because the rice was still within its 4 hour window, PIC moved the rice to the WIC for rapid cooling. Going forward, PIC stated the facility will always place extra backup rice in the WIC for cooling, until it is needed for the steam well. The rice will then be reheated in the microwave to 165F before transfer to steam well. 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 potato salad stored on top of the toaster oven at 82F. Observed raw sirloin steak and raw burger in under-grill cold drawer at 45F. PIC stated potato salad was removed from the WIC less than 4 hours ago and both the burgers and steaks were below 41F when they were checked at 11am. EHS observed the under-grill drawer has broken gaskets, and PIC stated the rise in temperature is due to gasket damage. PIC stated the gaskets are set to be replaced soon. -CDI- PIC moved all items to WIC for rapid cooling because they were within their 4 hour timeframe. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for fried shallots held on time (TPHC) for 4 hours. -PIC had blank copy of TPHC procedures and EHS observed PIC fully fill out procedures during inspection. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed no time stamp for fried shallots held on time (TPHC) for 4 hours. PIC knew shallots finished cooking at 11am, and properly added time stamp to food item.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed visibly soiled wiping cloth stored on prep top, not in sanitizer solution.

3-302.15 Wash fruits and vegetables prior to use. -Observed cut avocados with their sticker visible on their exterior. When properly washing fruits/vegetables, ensure all sticker residue is removed.

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 portion cup used as scoops in beer cheese submerged in beer cheese. Ensure handle-portion of scoop (where employees touch) is removed from the food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed cutting boards at the prep top units heavily stained and scored with deep groves. Replace cutting boards. -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 floors with visible dark buildup, in need of cleaning, under and around equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over opened ice cream in the tall reach in. Observed raw turkey burgers stored above containers of chicken wings. CDI- Turkey burgers and shrimp placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers, marinated steaks and marinated chicken in the cold drawers holding above 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 salami dated 9/27, cooked broccoli 9/25 and hummus 9/25. CDI- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked at the clean dish storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the prep top units heavily stained and scored with deep groves.

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 shelf housing dry storage in need of cleaning. Observed roller carts in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning under and around equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bookbag stored with crackers under the prep top.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak in the cold drawers holding above 41F. CDI- Items placed in the walk in cooler. Items began to cool.46F to 43F For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of sausage dated 5/10/24. CDI- 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salami and pepperoni without dates. Items 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for blue cheese butter and onions on TPHC. EHS sent procedures to facility to fill out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 roller cart in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw breaded chicken tenders stored above fish in the tall reach in cooler. CDI- Chicken tenders removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw breaded chicken tenders stored over other RTE items in the tall reach in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food debris. CDI- Slicer taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak on menu that does not have a consumer advisory. Add steak to consumer advisory.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout, side of tall reach in roller cart in need of 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. Observed floors under and around equipment in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored on top of fries in tall reach in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, tilapia, cheese, chicken, steak and burgers in the cold drawer under the grill holding above 41F. CDI- Items 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no dates on the corn, pizza sauce or pico. CDI- Items dated. Date all cooked food items once opened or raw items when cooked. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed onions held on TPHC without procedures and time stamp. Time stamp placed on onions. EHS sent over TPHC sheet. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed cold drawers under the grill holding above 41F. Get fixed prior to use. Observed damaged gaskets in low reach in and cold drawers

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind hot well and dish pit in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout near dish pit area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bin of utensils above 3-comp sink with food debris on some of them. CDI - Dishes were moved to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . **General comment: Facility dish machine was not in use during inspection and was reading 10 ppm chlorine sanitizer. PIC called and technician arrived during inspection to repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers at 45F and 47F in low boy cooler. Observed onion rings out on counter at 74F. CDI - PIC moved onion rings to freezer to cool. Burgers 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed turkey and roast beef cooling in WIC in deep containers and portioned out wrapped in foil. Turkey and roast beef cooled 3 degrees in 50 minutes. CDI - Food was moved to thinner trays and be spread out to cool more rapidly and moved to freezer. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on small freezer and in bowl at grill. Needs to be in sanitizer. REPEAT.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed tongs hanging on splash guard next to handsink. CDI- tongs were moved.

4-501.11 Maintain equipment in good repair. Observed severely torn gaskets on lowboy cooler. Needs repair.

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 residue build up on dish caddies. Needs cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed avocados sitting on a shelf in reach in with no wrapping or container. CDI - Avocados were removed and placed in a container

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine reading 0 ppm. Observed no sanitizer at 3 comp sink CDI - Dish machine was run several times after adjusting tube to prime sanitizer and sanitizer read 50 ppm bleach. No dishes will be sanitized a 3-comp sink and all shall be run through the dish machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed beer cheese soup, lettuce, tomato, and blue cheese in prep units with no dates. CDI - Appropriate dates were added. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cream cheese in prep unit dated 1/10. CDI - Cream cheese was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach not labeled. CDI- PIC labeled bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach on wall. PIC stated facility had pest control treat yesterday.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of 0 ppm QAC sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed avacados in prep cooler with stickers on PIC stated will be chopped and used for food. PIC stated they were not to be washed before use. CDI - Avacados were taken to be washed and stickers were removed. EHS and PIC discussed washing vegetables.

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 bowls for scoops with no handles in ranch and chili. Needs removal.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pitcher stored in handsink at the bar. CDI - pitcher was removed.

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

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 turkey in flip top at 47 F and Arugula in drawer cooler at 50 F. CDI - Turkey and Arugula were moved to WIC to cool. Gasket next to arugula is torn. EHS recommended storing arugula in a different part of the cooler.REPEAT. Facility is maintaining temperature logs and have shown that temperatures are being monitored to be maintained no RCP due to improvements and monitoring.

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

4-501.11 Maintain equipment in good repair. Observed gasket torn on drawer cooler. Next to this temperature of arugula was not maintaining. REPEAT. Needs repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters and lids missing from cardboard dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing on dumpsters. REPEAT. Facility is using a shared dumpster and is working to communicate with landlord to have dumpsters fixed. No points taken.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelf with spices. CDI - Employee phone was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed plates and bowls stored as clean with food debris on them. CDI- Items were moved to dirty dish area to be cleaned.

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 cheese, burger, and chicken holding above 41F in drawer coolers under grill. CDI - PIC presented temperature logs from this morning showing the unit had been working properly and food was holding at around 38 F. Food was moved to WIC to cool to temperature and technician was called to check unit. REPEAT. No RCP is required due to improvements in cold holding at facility.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed tomatoes, cream cheese, and beef in reach in with no date labels. CDI - PIC was able to identify proper dates and apply dates to foods. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed blue cheese, pastrami, arugula, and other foods with expired date labels. CDI - PIC discarded foods that he was not able to identify the correct dates of and dated those he could correctly. REPEAT.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed turkey prepped this morning cooling in flip top. CDI - turkey was moved to WIC to cool.

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

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 bowl used as scoop stored in container of salsa in WIC. CDI - Scoop was removed.

4-501.11 Maintain equipment in good repair. Observed drawer cooler holding at an ambient temperature of 47 F. REPEAT. No points taken due to repair of other items listed on last inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters and lids missing from cardboard dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing on dumpsters.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility does not have updated 2017 Food Code Employee Health Policy. CDI - EHS discussed and provided PIC with updated Employee Health information.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility did not have a vomiting or diarrheal cleaning procedure. CDI- EHS discussed requirements with PIC and provided PIC with state created documentation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs over pickles in reach in unit. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in reach in unit and food in WIC above 41 F. (See temperature log). REPEAT. CDI - Food was voluntarily discarded. Facility has been on a Risk Control Plan for cold holding. Neither of these units are on the RCP. These units are to be added to the RCP and ITS shall be issued for cold holding.

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. Observed lettuce and salad in reach ins and cheese in WIC with no date labels. CDI - Dates were added or food was voluntarily discarded. REPEAT.

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 squeeze bottles of sauces and dressings missing labels. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed WIC and reach in not working properly. Facility had technicians out working to repair both units. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility did not have QAC test strips for 3-comp sink and sanitizer buckets. CDI - EHS provided some for temporary use and PIC contacted sanitizer company to have test strips delivered.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC CFPM certification expired 8/2020. PIC has only Food Handler certification.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee not wash hands when changing gloves. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee begin to put on gloves after throwing out trash and performing activities that contaminated the hands, without washing hands. CDI- EHS had employee wash and before putting on or changing gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spoon in kitchen handsink. CDI - Spoon was moved to dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans and bowls stored as clean with food debris on them. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food in reach in unit and drawers above 41 F. (See temperature chart). Food was discarded or moved to cool in WIC according to time and date of preparation. 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 cut tomatoes in reach in unit with no date label. CDI - Tomatoes were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in a deep container in prep top. Observed salsa, salad, tomatoes, and beef cooling in covered containers in reach in. CDI - All food was uncovered and moved to the WIC to cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces and spice containers without labels. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in and drawer cold holding units.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of a package of pita bread on prep surface.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM certificate. Certificate expired 8/2020

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over ready to eat lettuce in the low reach in cooler. Observed raw eggs over ranch in the low reach in cooler. Observed raw ground beef on top of ready to eat bacon bits in the low reach in cooler. CDI- Raw items placed on the bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer in need of cleaning. CDI-Slicer broken down to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, cheese and eggs in the cold drawer. Observed eggs and wings sitting out holding above 41F. holding above 41F in the cold drawers. This is the 7th consecutive time that the facility has been out on cold holding. Spoke to PIC about cold holding procedures and taking temperatures. PIC will create and implement RCP before the 10 day VR date. If not progress had been made in creating RCP to obtain compliance and ITS may be issued.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottle in need of label.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. CFPM certificate expired in 2020. 0pt taken due to memo about taking 0pt for certificates that expired after March, 2020.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Asked employees about employee health policy. Employees knew nothing about the health policy. Explained what the employee health policy was to employee. Employee did not know where to find health policy. Employee could not verbalize signs, symptoms and illnesses. CDI- Showed employee where the health policy was posted. EHS reviewed health policy with employee.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over ready to eat lettuce and pickles. CDI- Eggs placed on the bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and humus in the walk in cooler holding above 41F. CDI- Items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling wings and tomatoes tightly covered. CDI- Items vented to quickly cool to 41F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thermometer on site. -VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil without a label.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak under the prep sink near the grill.

6-301.14 Handwashing Signage - C Observed no hand washing sign in the men's restroom. CDI- Gave PIC a handwashing sign to post.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed hamburger patties uncovered in the reach in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, diced tomatoes and lettuce in the cold drawers near the wall and chicken breast in the low reach in across from the grill holding above 41F. Items were made last night. CDI-All items were discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of oil without a label. CDI- Oil labeled .

4-502.11(A) Maintain utensils in good repair. Observed tall reach in unit not working. Unit needs to be fixed. Observed reach in unit near the wall holding at 50F. The prep top unit above the reach in is holding temperature. The reach in unit below is at 50F. All TCS items have been removed. Although improvements have been made. Long-term compliance still has not been gained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top units in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a hole in the men's restroom wall near the soap dispenser.

6-303.11 Intensity-Lighting - C Observed no light in the men's toilet area. PIC stated they have been having issues with the back lights and have called an electrician.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed spray bottle of sanitizer reading at 0ppm. CDI- Bottle was replaced and corrected to the proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items in the reach in unit and cold drawer holdind above 41F. Unit in the corner across from the grill was holding at 54F. PIC stated all of the foods in the reach in were prepped this morning. CDI- TCS foods were placed in the walk in cooler to cool down. Maintenance was called to fix the issue during the inspection. This is the third time in a row, cold holding has been an issue. The unit not holding was also noted on the prior inspection. longterm compliance has not been met. -REPEAT -VR

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 TCS foods in the in the reach in cooler holding above 41F. Items were moved into the walk in cooler and covered with lids and plastic wrap. Items did not drop any degrees within 20 minutes. CDI- Lids and plastic wrap were removed actively cool TCS foods. This is the fourth time in a row this has been noted on an inspection sheet. Long term compliance has not been met. -REPEAT -VR

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean utensils hanging over the handwashing sink. CDI- Utensils were moved.

4-501.11 Maintain equipment in good repair. Observed cold holding equipment in the corner across from the grill holding at 54F. Do not use unit for TCS items until issue is fixed. -REPEAT -VR Observed missing gasket on the reach in cooler beside the grill.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the can wash.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on-site during first 15mins of inspection. CDI-PIC came shortly after.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE sausage stored on top of raw beef patties. PIC explained sausages are normally stored behind the pattes, could have rolled up. CDI-PIC voluntarily discarded sausages.

4-702.11 Before Use After Cleaning - P Observed dish machine pulling 0ppm. CDI-PIC explained the auto-chlor person was out yesterday, called a maintenance person who came out during inspection and it was verified at 100ppm. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with sligt food debris, upon questioning food employee they spray off slicer at the dish sink hose area and wipe off. Did not know wash/rinse/sanitizer procedure. CDI-Food employee washed/rinses/sanitized slicer.

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 that was prepared at 8:30am at 49F. Food employee explaiend they slice it, wrap it, and put it in their stand-up fridge. Turkey and reuben was below 45F. CDI-PIC voluntarily discarded roast beef, other items moved to freezer. Repeat Violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit in the corner near across from grill with ambient air at 48F. CDI-Food items were made 1 hr ago, items moved to walk-in and PIC called maintenance person during inspection. Repeat Violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of chemicals unlabeled. Observed degreaser stored above clean dishes. CDI-PIC labeled bottles and moved degreaser.

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 roast beef that was prepared at 8:30am at 49F. Food employee explained they slice it, wrap it in foil, and put it in their stand-up fridge. Turkey and reuben was below 45F. CDI-PIC voluntarily discarded roast beef, other items moved to freezer. Keep items open or put into freezer to help cooling process.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice machine scoop in the ice, observed spatulas hanging on splash guard which is over the handsink and a prep sink. Splash hazard. CDI-Food employee took spatulas to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed gaskets on cold drawers and stand up cracked, falling off and in need of repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas behind bar, in kitchen in need of cleaning. Walls, shelves, areas near air vents, ceiling. Repeat Violation.

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

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 two containers of queso cooling from night previous in walk in cooler temping at 47F. PIC stated that facility had received a delivery earlier in the morning, same day of inspection, PIC believed that due to the delivers going in and out of the walk in cooler frequently was the reasoning for the queso being out of temperature. CDI, PIC voluntarily discarded both containers of queso. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, diced and sliced tomatoes cold holding above 41F in flip top units were moved to walk in cooler to rapidly chill. CDI, raw beef, raw tilapia, and raw chicken cold holding above 41F in cold drawer under the stove were placed in the walk in cooler to rapidly chill. EHS verified with PIC that all raw meats in the cold drawer under the stove had been prepared a an hour prior to inspection thus why facility was not asked to discard the meats. EHS verified the cooling of the meats in the walk in cooler and all meats were rapidly chilling.

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 taco meat cooling in walk in cooler tightly covered with lids. CDI, lids removed to allow meat to rapidly chill. Point deductions de-escalated as that was the only cooling methods violation noted during inspection.

4-501.11 Maintain equipment in good repair. Observed flip top reach in, located closest to reach in cooler near office door, right gasket torn.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris within gaskets of all cold holding equipment on prep line. Observed build up of debris and dust on shelving located near reach in freezer across from dish machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling and vents located on main prep line. Observed general cleaning needed to floors, walls, and ceiling throughout facility particularly on main prep line.

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 queso date marked for yesterday observed at 52 degrees in fridge (appears to have been cooling more than 6 hrs) CDI- Queso voluntarily disposed of by PIC. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed diced tomatoes in prep cooler 2 with tight lids and in deep containers at 52 degrees approx. 4 since cooling began. CDI- Kitchen Mgr. voluntarily disposed of tomatoes. Observed 3 deep covered tubs of lettuce in walk in cooler cooling nearly 4 hrs at 48-52. CDI- Lettuce moved to shallow pans observed at 45 by end of inspection. Reminder since 1/1/19 all foods must be cooled to 41 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most TCS foods in walk in cooler cold holding at 44-45 degrees including cheese, deli meats, raw ground beef, and diced slaw cabbage. (no foods older than 2 days) As rule changed 1/1/19 no points deducted for this visit. Ensure walk-in is maintaining foods at 41 or below. Observed air temp from fans at 41.

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 tomato soup and cole slaw prepped yesterday not date marked. CDI- Items date marked.

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 deep and covered containers in use to cool tomatoes in prep cooler, lettuce in walk in cooler, and queso in fridge. CDI- Reviewed proper cooling methods with PIC, lettuce moved to shallow pans to speed cooling rate and tomatoes and queso were voluntarily disposed of.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans tight stacked while wet.

4-501.11 Maintain equipment in good repair. Main prep cooler has condensation build up, needs service.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed dust build up on ceiling of walk in cooler needing cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bag of smoked sausage stored in same pan with raw ground sausage in walk in cooler. CDI- Smoked sausage placed above ground sausage on rack. Observed raw bacon wrapped jalepenos stored above cheeses and other RTE foods in 2 door fridge. CDI- Raw bacon moved to bottom of fridge below RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer not used today with food debris on blade guard. CDI- Slicer cleaned during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of roast beef with a 7 day old date marking, date marking had not been changed since prepping a few days ago acc. to PIC. CDI- PIC voluntarily dispsoed of meat. Be sure to accurately capture correct dates of foods to prevent shelf life confusion.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitzer not labeled in dish area. CDI- Bottle labeled.

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 two pans of poorly vented ground beef meat cooling in walk in approx. 30 minutes with food level above 2 inches in pan. CDI- Worker thinned cooling meat by separating into additional vented pans and stirred meat. Observed meat temperature drop approx. 25 degrees from 110 to 85 degrees after improving cooling methods.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer available. Will follow up that proper stem thermometer is available. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in drawer cooler under grill.

4-501.11 Maintain equipment in good repair. Observed racks in walk in cooler (repeat) and a few in two door fridge that are peeling and showing rust. Observed gaskets badly torn on drawer cooler under grill and on 2 door fridge, need replacing.

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 several areas of ceiling needing better cleaning of dust build up in kitchen. Observed ceiling vent cover needing cleaning of dust above ice machine.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed ground beef and nacho cheese at 110-123 degrees, attempting to be reheated in plug in steam table for approx. 3 hrs. Unit not set hot enough to reheat foods, steam table water observed at 140 degrees. CDI- Items voluntarily disposed of by PIC, unit turned up and water observed at 180, unit properly working.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Facility storing onion peels at room temp for approx. 3 hrs, no temp control. Facility will use TPHC procedures, PIC time marked onion straws and will dispose before 4 hr time limit since cooking. CDI- TPHC form completed during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed just prepped deli meats stored in make table to cold hold at 53 degreees. Items had not been properly chilled to 45 or below. CDI- Meats moved to fridge to rapidly chill, observed at 45 by end of inspection. Points not doubled as cold holding equipment was repaired since last inspection, cold holding improvement noted, only one food type not at proper temp.

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 tub of tomatoes cooling in deep amount and tight lid in fridge. CDI- Tomatoes separated and vented to quickly cool since prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of containers tight stacked while wet.

4-501.11 Maintain equipment in good repair. Observed a couple metal rack shelves in walk in cooler badly rusted and peeling, needing replacing. Observed standing water in prep cooler. (repeat) Have cooler serviced as needed.

5-205.15 Maintain a plumbing system in good repair. Observed handwash sink badly leaking under sink and not able to completely turn off hot water due to handle hitting faucet. Needs repair ASAP.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed sliced/diced tomatoes, leaf lettuce, feta cheese, blue cheese, stored in fliptop prep cooler > 45F. CDI by voluntary discard by PIC. PIC will call for service repair. Verification within 10 days.

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 TCS ready-to-eat foods in prep cooler without date marks. CDI by date marking. Verification within 10 days.

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 scoops (without handle) stored in food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked containers on the drying rack.

4-501.11 Maintain equipment in good repair. observed internal ambient air temp of 47F in flip top prep cooler. observed standing water in prep cooler. observed missing gasket on prep cooler.

5-401.11 Capacity and Drainage - C observed standing water in small floor drains.

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 mold growth on wall at dish machine. observed dust build-up on ceiling tiles and light fixtures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris build-up on can opener. observed food residue on containers stored as clean on the drying rack. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed cutting boards on prep coolers to be stained/soiled. PIC stated that they are used for direct food contact. These cutting boards shoud be washed, rinsed, and sanitized at least every four hours. CDI by wash, rinse, and sanitize.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed buckets of pickles stored on the floor of walk-in cooler. 3-305.11 Food Storage-Preventing Contamination from the Premises - observed several open bags of dry food. CDI by storing food 6 inches off floor and in sealed containers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sani bucket testing 100ppm QAC. CDI refilled and test at 200ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored on top of dirty ice machine. observed plastic cups being used for scoops in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers on the drying rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep coolers to be heavily stained and soiled. Replace or resurface.

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. floors, walls, and ceilings need cleaning throughout. observed dust build-up on hvac vents above prep coolers.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee chopping roasted garlic with bare hands. CDI-food discarded. Employee washed hands and donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink. CDI-through education.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all items in small corner steam table holding below 135F. CDI-items reheated to 165F+ and temperature on unit turned up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food overstacked in pans in open prep unit and above 45F. CDI-excess product removed and put into cooler.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken and buckets of pickles, etc. stored on floor of walk in cooler. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on shelving throughout facility. Clean shelving. REPEAT. General cleaning needed on equipment throughout.

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. Cleaning needed on floors, walls and ceilings throughout.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without re-contaminating hands. -P Observed employee turn off faucet with bare hands. CDI by rewashing hands following the proper procedure.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over tomatoes. REPEAT. CDI by placing the eggs under the tomatoes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with build of debris. CDI by removal for re-washing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one chub of turkey in walk in with no date marking sticker. CDI by dating the turkey chub.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed commercially packaged pickles stored on floor. store off of floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on shelving throughout facility. Clean shelving.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed Employee food stored with other food in walk in.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed shell eggs above tomatoes in the walk in cooler. CDI- eggs were moved to the bottom shelf.

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 - Observed a bag of mashed potatoes heating in the steam table. Employee stated the bag was placed in there at 11am. At 1 pm the bag was 112F. CDI - PIC voluntarily discarded the item.

repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed all TCS items in 2 prep units above 45F. CDI - PIC voluntarily discarded the food.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a few fruit flies in the bar area. Remove drain flies.

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 3 spoon handles down in pimento cheese, cole slaw and potato salad. CDI - all utensils removed. Observed 3 tongs hanging on the splash guard by the handsink. CDI - tongs were removed.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed rusty shelving in the prep unit under the serving window and in the reach in cooler. Replace/resurface shelving. Observed 2 prep units holding above 45F. Maintenance has been contacted and will be out today. Facility has enough room to work out of the reach in cooler and walk in cooler. Verification required 7/29/2016 Observed split gaskets on 2 prep units. Replace gaskets.

General comment 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed tash on the dumpster pad. Clean around dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 2 employee drinks stored in the prep top cooler with food. CDI -drinks were removed.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water at only kitchen handsink. Have problem corrected, will follow up within 10 days.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up at top underside of ice machine behind ice guard needing cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fresh roasted garlic cold holding above prep table cold wells at 56 degrees for nearly 4 hr. CDI- Worker voluntarily disposed of garlic. Heat treated plant food is TCS and needs to be stored under temperature control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed large pot of nacho cheese stored in wash compartment of sink that had held dirty dishes and hot not been cleaned or sanitized. CDI- Pot removed, sink properly cleaned. Observed tub of nacho chips stored directly on top of open trash can, CDI- Chips removed, placed in clean tub, placed on bottom shelf of prep table.

4-501.11 Maintain equipment in good repair. Observed prep cooler with badly rusted and peeling racks inside, needing recoating or replacing. (repeat) Observed drawer cooler being held together with a plastic wrap tie, have drawer cooler repaired.

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 stainless steel wall behind grill separating from wall, needing repair, refastening. Observed broken junction box cover plate above prep sink needing replacing. GENERAL COMMENT: Will return within 10 days to check hot water at handsink.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed pan of ground meat cooled in walk in cooler 2 days ago that had been left open uncovered. CDI- Meat covered.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in make table at 53 degrees. Need to cool fresh prepped foods below 45 degrees for proper cold holding. CDI- Lettuce placed in fridge to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chub of turkey opened 2 days ago that was not date marked. CDI- Turkey date marked.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee drop a bag of lettuce on the floor and then place the bag on prep cooler cutting board, did not clean cutting board. CDI- Cutting board cleaned and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans and dishes being tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed prep cooler with rusted and peeling racks inside, needing recoating or replacing. Observed small prep table with rusted bottom shelf next to ice machine. 4-502.11(A) Maintain utensils in good repair. Observed several containers in poor condition, needing to be disposed of.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available, facility uses Quat and Chlorine, need both kinds of test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Better cleaning needed inside main prep cooler.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed cook handling buns with bare hands. Cook corrected, washed hands and used utensils and deli paper to contact buns and RTE foods until Mgmt. can supply gloves.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs posted at kitchen handsink and men's restroom. CDI- Mgr. placed hand signs at sinks.

4-501.114 Maintain sanitizer at correct concentrations (chlorine sanitizer at 50-200 ppm) Observed dish machine sanitizer reading 0 ppm, sanitizer had run out and not been changed. CDI- Sanitizer changed out and observed sanitizing at 100 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ice machine has some black mold build up around ice chute. CDI- Ice machine cleaned.

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 deep and tightly covered container of queso in refrigerator cooling since last night reading 56 degrees. CDI- queso disposed of. Be sure to use proper cooler methods to ensure foods cool properly.

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 no date marking on ham prepped over 24 hrs ago and no date on house made salsa made 2 days ago. CDI- Food properly date marked.

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 improperly cooled queso cooling in a deep, sealed, container. CDI- Queso disposed of, reviewed cooling methods with PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer available in under-grill drawer cooler. CDI- Cook placed thermometer in cooler. 4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Workers using thick dial probe thermometer. Recommend keeping a thin probe thermometer available.

4-501.11 Maintain equipment in good repair. Observed main prep cooler in poor condition. Metal structure of cooler is sagging down inside. Other meat/salad prep cooler has condensation accumulating, both prep coolers need repair or replacement ASAP. Storage rack in walk in cooler is badly peeling, needs re-coating or replacing. Racks in both prep coolers are peeling and rusty, need re-coating or replacing. Observed one fryer basket with broken metal spokes, basket disposed of. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small chest freezer and stand up freezer recently brought in, that are not commercial equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Better cleaning and more frequent cleaning needed inside refrigerator and prep coolers of old food build up. Clean dust from storage rack next to doorway to kitchen.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Ceiling intake vents above ice machine are very dusty, need cleaning. GENERAL COMMENT: CALL 704-336-5100 Ext 2 TO REQUEST A RE-INSPECTION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was un-aware of health policy, facility had a verbal health policy that did not meet all food code requirements. CDI- Gave PIC copy of food code health policy to review with employees.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored on prep table while employee prepped food, observed another employee drink stored in prep cooler above food. CDI- Drinks removed.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Slicer not used today stored dirty with food debris on the blade. CDI- Slicer cleaned.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ice machine has some black mold build up on ice guard. CDI- Ice machine cleaned.4-501.114 Maintain sanitizer at correct concentrations. -P Observed buckets of quat sanitizer reading 0 ppm on test strips supplied by PIC. CDI- Chlorine sanitizer made and tested to proper strength.

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 deep and tightly covered pan of ground beef in walk in cooler cooling since last night reading 50-55 degrees. CDI- Beef disposed of. Be sure to use proper cooler methods to ensure foods cool properly.

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 one container of chedder and cream cheese dip in refrigerator held longer than 7 days. CDI- Dip disposed of.

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 improperly cooled ground meat cooling in a deep, sealed, and stacked container. CDI- Beef disposed of, reviewed cooling methods with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor in walk in cooler. CDI- Bucket stored off the floor.3-307.11 Protect food from contamination sources. Observed chicken thawing in sink compartment next to compartment full of dirty dishes. CDI- Chicken moved from sink.

4-501.11 Maintain equipment in good repair. Observed main prep cooler in poor condition. Metal structure of cooler is sagging down inside, racks are badly rusted, condensation is accumulating, needs repair or replacement ASAP.4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed stand up freezer recently brought in, that is not commercial equipment.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Ceiling intake vents are very dusty, need cleaning.

2-102.12 PIC needs to be food safe certified and present at all times of operation. Present PIC not food safe certified.

2-401.11 Employee drinks should be covered and stored below food or food contact surfaces. Observed open employee drink stored on counter above food. CDI- Drink removed.

6-301.14 All handwash sinks need handwash signs. Kitchen handsink does not have a sign.

4-501.114 Maintain sanitizer at proper strength. Observed spray bottle of sanitizer reading 0 ppm. CDI- Bottle removed. 4-601.11 (A) Maintain food contact surfaces clean to sight and touch. Observed ice machine with some mold build up around Ice guard. CDI- Ice machine cleaned.

3-501.15 Use approved cooling methods to ensure foods cool quickly from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed ground beef cooling while stacked on top of other cooling meats, beef observed at 69 degrees approx. 5.5 hrs since cooling began. Would not reach 45 within total of 6 hrs without more aggressive cooling. CDI- Beef spread out very thin on flat pans. Observed at 45 within the next 30 minutes.

4-501.11 Maintain equipment in good repair. Observed a few storage racks in walk in cooler and in refrigerator that is peeling badly or showing rust, need repair or replacing. Gaskets on prep cooler and refrigerator are badly torn, need replacing.

4-602.13 Maintain non food contact surfaces clean. Observed dust accumulation on bread storage rack in kitchen and linen storage shelf.

6-501.12 Maintain ceilings clean. Observed dust build up on kitchen ceiling.

Need employee health policy in place and employees need to be knowledgeable of policy. Recommend more training of employees on health policy so they are knowledgeable of their responsibilities. CDI- PIC will conduct more training with employees of health policy.

All hand sinks need handwash signs. Hand wash sink in kitchen has no sign. CDI- Corrected by instruction.

Food contact surfaces need to be clean to sight and touch. Observed dishes above 3 comp stored as clean with food and residue left on them. CDI- Dirty items placed in dish sink for re-washing. Clean food contact surfaces at least every 4 hrs after use. Observed can opener not used today with cheese left on blade. CDI- can opener cleaned.

Reheat previously heated foods to 165 and processed RTE foods to min. 135, reheating must be accomplished within 2 hrs. Observed nacho cheese reheating in steam table less than 165 and processed potato salad in steam table reheating less than 135 nearly 2 hrs since reheating had begun. CDI- Foods rapidly reheated in microwave to proper temperatures and then hot held. Recommend reheating foods on grill or in microwave and using stem thermometer to ensure proper temperatures are being met.

Date mark required TCS/RTE foods refrigerated more than 24 hrs per NC food code. Observed a number of foods held longer than 24 hrs that were not being date marked. CDI- Foods properly dated or disposed of if unable to establish date.

Maintain thermometers in all cooler units. Obsereved missing thermometer in prep cooler. CDI- Thermometer placed in cooler.

Do not store food on the floor. Observed open bucket of pickles stored on floor of walk in. CDI- Food stored off of floor.

Maintain equipment in good repair. Observed very rusty racks in a couple of the prep coolers. Observed gaskets on on prep cooler torn, needing replacing. Observed one prep cooler with a lot of water accumulation at bottom, cooler needs service.

Maintain non food contact surfaces clean. Observed significant grease build up around outsides of fryer and old oil and grease under and behind grill.