COMMON MARKET

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 chicken salad (9/17), capicola (9/17), and smoked salmon (9/9) held past their 7-day shelf life. -CDI- PIC voluntarily discarded the chicken salad, capicola, and smoked salmon. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 par-cooked hashbrowns held on TPHC, without a time stamp indicating when it was removed from temperature control. -CDI- PIC verified when hashbrowns were removed from temperature control and properly added a time stamp.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. -Observed a couple food items (chickenless wrap) stored in grab-and-go retail case without address of facility or quantity (weight) of contents. -No point escalation- Observed significant improvement in labeling since last inspection (majority of foods have proper label with address and weight). -Ensure label for all in-house packaged products has address and weight.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed exposed concrete on flooring underneath handsink in kitchen. Ensure all flooring is non-absorbent, smooth, and easily cleanable. Seal, paint, or re-tile the exposed concrete.

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 strawberry beet soup not meet cooling parameters after cooling overnight in WIC. Observed soup above 41F after cooling for more than 6 hours. -CDI- PIC voluntarily discarded the soup. 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 .

3-501.18 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 tomato bisque soup in the WIC without a date mark. PIC stated soup was originally prepared 4/4/26, and reheated yesterday, then placed in WIC overnight for cooling. -CDI- PIC added date mark. -No point escalation due to significant improvement in date marking since last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed strawberry beet soup not meet cooling parameters after cooling too slowly overnight in WIC. PIC stated ice baths are used for cooling. EHS recommends active stirring during cooling process to ensure cooling parameters are met. -CDI- PIC voluntarily discarded the soup. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. -Observed food stored in grab-and-go retail case within address of facility. Also observed food stored in grab-and-go retail case without quantity (weight) of contents. Ensure label has all required items.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with the manufacturers intended use. -Observed flat top cook top, and electric portable burner units with no proper hood system above. Equipment is used to cook proteins that produce oil-laddened vapors. Equipment should be installed under an approved hood system to cook under. -REPEAT- Note: PIC stated facility is set to obtain a vent-less oven to cook meat inside, and delivery is expected within a month.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed beyond sausage patties holding below 135F in steam well. -CDI- PIC voluntarily discarded the sausages. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed black beans in prep top without date mark. Observed house-made pimento cheese held past its 7-day timeframe (prep date of 10/26). -CDI- PIC verified prep date of beans by referencing larger batch in low reach-in cooler and properly date marked item. PIC voluntarily discarded the pimento cheese. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with the manufacturers intended use. -Observed flat top cook top, and electric portable burner units with no proper hood system above. Equipment is used to cook proteins that produce oil-laddened vapors. Equipment should be installed under an approved hood system to cook under. -REPEAT- Note: PIC stated facility is set to obtain an oven to cook meat inside.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed prong food pusher side of deli slicer with visible food residue, stored as clean. Observed sticker residue on multiple metal pans, stacked which allows sticker residue to touch the food-contact portion of the container. -CDI- PIC moved items back to 3-compartment sink to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple foods in the sandwich prep unit above 41F. PIC stated food temperature prior to opening was at 41F or below, yet temperatures rose due to flip top being frequently opened this morning during breakfast rush and while flipping containers. -CDI- During inspection, prep unit remained closed with flip top down. By end of inspection, EHS observed food and ambient temperature of unit drop at sufficient cooling rates to reach 41F. PIC stated facility would contact repairman to conduct preventative maintenance on unit’s cold holding. EHS will follow-up to ensure unit properly cold holds during all hours of operation. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed oven gold turkey and capicola in lowboy held past the 7-day timeframe. -CDI- PIC voluntarily discarded the items. - Observed tuna salad and seasoned turkey in lowboy and prosciutto in WIC without date marks. -CDI- PIC verified when items were made/prepared and properly added date marks. 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 .

3-302.15 Wash fruits and vegetables prior to use. -Observed avocados with stickers intact, stored as washed on the make line. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. -REPEAT-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with the manufacturers intended use. - Observed flat top cook top, and electric portable burner units with no proper hood system above. Equipment is used to cook proteins that produce oil-laddened vapors. Equipment should be installed under an approved hood system to cook under. -REPEAT- Note: PIC stated facility is set to obtain an oven to cook meat inside.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several hot holding items holding below 135F. CDI Items were reheated hour prior, items reheated quickly to 165F, hash browns voluntarily discarded. 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 fly flying around prep top area.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented cans stored with in use cans. CDI Items removed.

3-302.15 Wash fruits and vegetables prior to use. Avocados on line still have stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with the manufacturers intended use. Observed flat top cook top, and electric portable burner units with no proper hood system above. Is used to cook proteins that produce oil laddened vapors. Equipment should be installed under an approved hood system to cook under. Repeat. Note: PIC showed new slow cooker, is not ANSI. Has not been used yet. PIC is working on obtaining hood system. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed employees with food safety certification but not manager. Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 tofu opened with no open date. PIC believed it was opened yesterday but was unsure. CDI PIC voluntarily discarded. 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 .

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with the manufacturers intended use. Observed flat top cook top, and electric portable burner units with no proper hood system above. Is used to cook proteins that produce oil laddened vapors. Equipment should be installed under an approved hood system to cook under. Repeat. Note: PIC showed new slow cooker, is not ANSI. Has not been used yet. PIC is working on obtaining hood system. No escalation in points.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust build up on rack shelving units throughout prep area near fans and exhaust fans, fans and conduit pipes going to outlets. More frequent cleaning ins required. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored amongst customer product. Ensure all personal items and food are stored away from customer product. Food can be stored, clearly labeled, in bus tub.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed employees with food safety certification but not manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, turn faucet off with bare hands, then dry hands with paper towel. CDI Employee wash redirected to wash hands and use paper towel as barrier to turn faucet off. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee take order with gloves, touching tablet, and then change gloves to initiate preparing food without hand wash before donning new gloves. CDI PIC redirected employee to re wash hands and don new gloves. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers TCS foods in prep unit holding above 41F. CDI Rotated pans direction so better seal and items returned to 41F quickly. 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 sausages and tabouli with tomatoes made days prior with no date mark. CDI PIC voluntarily discarded sausages and relabeled the tabouli that the PIC stated they believed the label fell off of. 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 .

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed some customer self service items with no allergen label and or broad “could contain”. Provide labels with exact ingredients that are allergens.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep top area. Repeat.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with the manufacturers intended use. Observed flat top cook top, and electric portable burner units with no proper hood system above. Is used to cook proteins that produce oil laddened vapors. Equipment should be installed under an approved hood system to cook under. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust build up on rack shelving units throughout prep area near fans and exhaust fans, fans and conduit pipes going to outlets. More frequent cleaning ins required.

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 black dust build up near vent fans and on ceiling.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee eating while prepping.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed a food employee begin to put new gloves on with out a hand wash in between. CDI EMployee was redirected to wash hands and don new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw smoked salmon stored above egg salad in prep unit and above canned tuna in WIC. CDI Items moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean wet stacked one on top of another, “wet nesting”. Pyramid stack or allow to fully air dry before stacking.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used in accordance with the manufacturers intended use. Observed flat top cook top with no proper hood system above. Is used to cook proteins that produce oil laddened vapors. Needs an approved hood system to cook under.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present for most of inspection. CDI PIC with food certification showed up near end.

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 reheated minestrone soup not cooling at sufficient rate to achieve 70F and below in 2 hours. CDI. PIC put soup in RIF to achieve correct cooling rate. Soup did not achieve 70F in 2 hours and was voluntarily discarded. Observed three containers of reheated meat in small prep top closest to dish machine. Items had been taken from hot hold and placed in deep well plastic containers with lid in prep top to cool for next day. Items removed from hot well at 11 am. CDI PIC voluntarily discarded items. Observed a container of water, spices and dehydrated tomatoes sitting on counter from 11 am. CDI PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items and ambient air in large prep top not holding 41F and below. CDI. PIC discarded all TCS items. Facility closed with normal closing hours during inspection. Will use other prep tops or emergency TPHC until unit has been repaired or adjusted correctly. VR required. 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 minestrone and reheated meats in large deep well containers either not cooling at correct rate or past cooling window. Minestrone was placed in RIF and meats were voluntarily discarded as they missed the cooling window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep top area. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed front of RIF and when open bottom ledge with build up. More frequent cleaning is required.

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 build up on base boards and around equipment legs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw, smoked, salmon stored above tuna salad.CDI. PIC moved order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen. Ensure premises is free of pests.

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

4-501.11 Maintain equipment in good repair. Prep unit is pooling water at bottom. Prep unit on right has torn gaskets. Repeat.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bins in restrooms. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on back shelf to be holding above 41F. PIC stated they had not taken temperatures this morning so last known time items held 41F was the day prior. Items above 41F voluntarily discarded. Repairman called. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thing proved thermometer. VR required

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

4-502.11(A) Maintain utensils in good repair. Observed blade for blender with large chip. PIC took out of circulation for replacement. 4-501.11 Maintain equipment in good repair. Observed inconsistent holding temperatures above 41F in the back portion of the WIC. No activity (restocking) could account for temperatures, additionally temperatures above 41F held for the duration of the inspection. Needs repair. RIC 3 is pooling water at bottom of fridge. Needs repair.

5-501.17 Provide a covered waste bin in female restrooms. Bathrooms accessible for female use do not have covered waste bins.

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 build up around equipment near walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored with equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer equipment (stored as clean) with food debris present. PIC stated that the slicer had no been used today and that slicing took place the day prior. CDI: PIC took apart the slicer and began a W/R/S procedure. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed boiled eggs with an expiration date of 3/12. REPEAT CDI: PIC voluntarily discarded boiled eggs. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 lox that was portioned today and put into a plastic container with plastic wrapping over top. Item was cooling from prep in the RI unit and after 20 minutes showed a drop in temperature of 1F. Cooling rate showed that this method is inefficient for cooling. CDI: PIC moved lox to WIC without plastic wrap to cool quickly. 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a couple dry wiping cloths soiled with food debris being stored on cutting surfaces at flip top units. CDI: PIC discarded soiled cloths and was instructed to not store cloths on food contact surfaces and to keep wiping cloths free of visible soiling.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on top of robot coupe. Do not store employee drinks where they can contaminate clean equipment. Store separately. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Tomato basil soup measured 130F after reheating for over 2 hours. TCS foods that are heated and cooled in establishment must be reheated to at least 165F within 2 hours, prior to hot holding. CDI - Soup discarded. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Turkey sausage, vegan sausage, and pork sausage measured 93-125F. CDI - Items reheated in microwave to above 165F.

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 . Cut cabbage in sandwich cooler was prepared on 10-10 and had not yet been discarded. Use or discard TCS ready-to-eat foods within 7 days of preparation, with day 1 being the date of prep. CDI - Cabbage discarded. REPEAT // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: 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 . Feta cheese was missing date label. PIC stated feta cheese was opened Friday. TCS ready-to-eat foods must be date marked if held for at least 24 hours in establishment. CDI - PIC dated tub of cheese. REPEAT. Kept at half credit due to improvement

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean wire shelves throughout kitchen. Clean shelves more frequently. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. Cardboard dumpster missing lid. Contact waste management company to replace dumpster. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors and walls underneath and behind equipment in kitchen. Clean floor underneath shelves in walk-in cooler. Clean physical facilities more frequently. 0 pts.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Establishment is cooking raw turkey sausage and raw pork sausage on flat top grill with no mechanical ventilation hood. Discontinue cooking raw animal proteins or install a mechanical hood. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed rinsing something off in hand washing sink. Only use hand washing sinks for hand washing. CDI - Employee educated. 0 pts.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 2 onions stored in bus tub in walk-in cooler. Bus tub had visible old vegetable matter. CDI - Onions discarded. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Employee states that knives to cut sandwiches have been in use since 8AM and have not yet been washed. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Knives taken to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup present in ice machine. Clean more frequently. REPEAT // 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 Dish machine is testing at 0 ppm chlorine. VR - Verification required within 3 days that establishment has repaired dish machine. Establishment only serves on single-service trays.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Tomatoes measured 44F in walk-in cooler. Employee stated tomatoes began cooling at 8AM. CDI - Tomatoes discarded. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Pimiento cheese in walk-in cooler was date marked as being prepared on 7-15. Goat cheese in sandwich cooler was date marked 7-18. Discard TCS RTE Foods within 7 days of preparation. CDI - Pimiento cheese and goat cheese discarded. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Queso in walk-in cooler did not have date mark. Cooked mushrooms in sandwich cooler did not have date mark. Egg salad in other sandwich cooler did no have date mark. CDI - Employee dated items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Tomatoes cooling in deep plastic container with lid on it walk-in cooler. Spread out TCS foods to ensure they cool to 41F within 4 hours. CDI - Tomatoes discarded. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Avocados on line still have stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment needs chlorine and quat test strips. VR - Verification required within 10 days that establishment has acquired test strips.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Establishment is cooking raw sausage on flat top grill with no ventilation hood. Discontinue cooking raw proteins on flat top or install a ventilation hood. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or paper towels available for use at front of house hand sink near bulk ice machine behind front counter. CDI - soap and towels replaced. This hand sink is intended for use with coffee service area at front line. Ensure sink is clean, stocked and accessible for use at all times.

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 dish machine providing cl sanitizer solution at 0ppm at beginning of inspection. Source container product level low. CDI - PIC replaced source and machine now testing at greater than 50ppm cl in final rinse. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup in nozzle of unsweetened tea dispenser and heavy organic growth buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced tomatoes cooling in WIC at 45f at 9:10 am still at 45f at 9:50 am. Cooling rate of 0 degrees not sufficient to reach 41f within 4 hours. CDI - tomatoes spread out for quick cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked mushrooms holding at 103f in heated unit and re-heated hash browns holding at 90f on top of toaster. CDI - has browns discarded, mushrooms reheated to above 165 as they had been holding less than 2 hours. REPEAT- no point escalation as all other hot holding items found to be at proper temperatures and all hot holding equipment working properly. Improvement noted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced roast beef, pastrami, and meat sandwich sets all holding above 41f overfilled in containers on prep top. See chart. CDI - portions above 41f discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of orange cleaner laying on top of food items under prep table and spray bottle of disinfectant hanging on rack immediately adjacent to and above wraps at front line. CDI - chemicals relocated away from food. 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 deep plastic buckets sealed with lids cooling sliced tomatoes in WIC. CDI - tomatoes spread out to quickly chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in bar area. Contact PCO for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food wearing braided bracelet on wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food with beards of significant length and no beard guard/hair restraint in place.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use spatulas stored on clean cutting surface but with food contact areas wedged underneath adjacent sandwich press. Store in use utensils in a sanitary manner.

4-903.11(A)(C) Store single-use and single-service articles 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 single service catering trays and portion containers stored directly on floor in back storage area. Store single service items at least 6 inches off of floor. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household air fryer on shelf under microwave. Air fryer is not commercial grade/approved for use in establishment. Remove.

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 buildup on shelving in various areas of kitchen and WIC, buildup reach in cooler gaskets, heavy buildup on in use fan units in kitchen area, and on exterior areas of soda machine at front. 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 dark buildup on floors under/behind equipment in kitchen area, in WIC, near ice machine/hand sink in front area, in bar area. Greasy buildup/food splatter on wall and ceiling surfaces in back of house. REPEAT

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed establishment is pan frying in oil and has added commercial flat top for cooking sausage and other high fat proteins. No hood system is present in the facility. Greasy vapors and greasy deposits present in the kitchen area. REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and backpack stored laying on top of single service items in prep area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee working at 3 part sink using hands load soiled dishes, rinse soiled sink basins, and immersing hands in unclean wash water then wipe off hands on towel and begin to handle cleaned and sanitized utensils without washing hands. CDI - EHS directed employee to wash hands before handling clean items. Hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed various breakfast items including pork sausage, vegan chorizo, turkey sausage, and soy sausage holding less than 135f in heated unit. See chart. Heated warmer setting on lowest temperature. CDI - items reheated to above 165f and returned to holding unit which was turned up to higher heat setting. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of orange cleaner hanging on rack immediately adjacent to and above wraps at front line. Observed spray bottles of quat sanitizer stored sitting directly on top of bucket of bacon bits. CDI - chemicals removed to proper storage area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet used wiping cloths laying on equipment surfaces at beginning of inspection. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using towel to dry cleaned and sanitized cutting board before storing. Air dry equipment and utensils.

4-903.11(A)(C) Store single-use and single-service articles 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 napkins, straws, and hand towels stored directly on floor in back storage area. Store single service items at least 6 inches off of floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no functional test strips for in use quat sanitizer. Both containers of test strips observed during inspection heavily water damaged not capable of registering accurate reading. Verification required within 10 days.

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 buildup on shelving in various areas of kitchen need 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 dark buildup on floors under/behind equipment in kitchen area. Observed accumulated debris/buildup on floors in WIC need cleaning. REPEAT

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed establishment is pan frying in oil and has added commercial flat top for cooking sausage and other high fat proteins. No hood system is present in the facility. Heavy smoke and vapors present in the kitchen area.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present during inspection. PIC, Cherokee, is not a certified manager. REPEAT

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for responding to vomit or diarrheal event. CDI by education of PIC. Vomit/Diarrhea clean up flyer and procedures left on site. 0 point deduction

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee taking orders on screen and cashing out customers then proceed to don gloves and handle food at prep line. CDI - EHS directed employee to wash hands before donning gloves after touching order screen/cashing out customers/touching other unclean surfaces. Hands washed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed tomato soup prepared previous day reheating in heated well unit since 8 am still at 110f. All other soups in unit holding above 135f. See chart. CDI. -soup removed to microwave to quickly heat to 165f before 2 hour mark at 10am. Quickly reheat items to at least 165f and then place into hot holding unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed various breakfast items including pork sausage, vegan chorizo, and eggs holding less than 135f in heated unit. See chart. All items placed into heated unit at 8 am approximately 1.5 hours earlier. CDI - eggs used and replaced with fresh batch, sausage and chorizo reheated to above 165f and placed back into unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken salad and portioned chicken both overfilled in containers on prep top with top layers holding above 41f. See chart. CDI - portions above 41f discarded. REPEAT All other TCS foods in cold holding units observed to be 41f or lower. Significant improvement in overall cold holding temperatures noted and all cold holding units working properly. Points reduced to half.

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 numerous prepared and/or opened TCS foods in walk in cooler and prep coolers including prepared salads, pimento cheese, hummus, sliced deli meats, sliced cheeses, and more with 8 day date mark labels applied. CDI - PIC corrected all date marks to 7 days. Prep dates were applied correctly, however, 7 days were added to the prep date. EHS directed PIC to ensure that the prep date is counted in the 7 day mark.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed tuna snack pack holding house made tuna salad, fruit, and crackers and Simple Simon house made sandwiches both packaged in grab and go case with no ingredient listing or allergen labeling. All other house made sandwiches, salads, and pastas observed to have ingredients and allergen information listed. CDI - PIC removed items from case and to add the ingredients and allergens to the labels before placing back into service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen and numerous small flies present in bar area. Contact PCO for service. REPEAT

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed fixtures in restrooms with buildup need 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 dark buildup on floors under/behind equipment in kitchen area. Observed accumulated debris/buildup on floors in WIC need cleaning. REPEAT - no point escalation as overall improvement noted in facility cleaning especially in prep area.

2-102.12 Certified Food Protection Manager - C. No Certified Food Protection Manager present in unit during inspection. PIC, Cherokee, is not a certified manager. A certified manager must be present any time food is being handled in the establishment. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items in right side pre cooler holding above 41f. See chart. Ambient air temperature of unit fluctuating between 45f - 49f. PIC and discarded TCS foods that had been stored in unit overnight. Foods placed into unit earlier in morning were relocated to WIC to quickly chill and hold below 41f. PIC to use TPHC for 4 hour time control until unit is repaired and holding TCS foods at 41f or lower. Verification required within 10 days. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present in kitchen and in bar areas. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed re-wrapped sliced cheeses stored in tub on crate less than 6 inches above floor in WIC. Store all food at least 6 inches off of floor to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and elastics on wrist while handling food. When handling food, remove watches, bracelets and other items from arms.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous soiled in use wiping cloths laying on equipment surfaces throughout kitchen. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen receptacle if it will not.

3-302.15 Wash fruits and vegetables prior to use. Observed in use avocados present at make line with stickers present indicating not properly washed prior to use. Wash all produce that is not received in ready to eat form including avocados. Remove stickers prior to washing.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household griddles present in kitchen area under prep table. Cooking griddles must be commercial grade ANSI or equivalent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on large fans in use in prep area, some shelving units, legs of some equipment items, and other general non-food surfaces throughout 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 buildup and/or dark residue on flooring in prep area and in walk in cooler. Splatter/residue and/or dusty buildup present on ceiling surfaces. Dark residue and buildup on wall surfaces in prep area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages stored with restaurant food items in prep area reach in cooler. Employee cell phone and other items stored on shelving in prep area adjacent to dry food storage. Designate an area for storage of employee food, drinks, and other personal items which is away from restaurant food.

2-102.12 Certified Food Protection Manager - C Employees and manager have obtained food protection Handling certification. Food Protection Manager certification required for one staff on site at all times of food service. EHS informed manager and owner; zero points today due to PIC duties met. *Full points will be taken next inspection*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC began reorganizing items to correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pastrami and roast beef holding above 45F in flip top unit. PIC stated they were brought from walk in cooler this morning. CDI - Both items placed in Reach in freezer to chill to 41F before holding. REPEAT. *Points brought down to half due to no cold holding issues in walk in cooler during today’s inspection*

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese with date mark of 1/17-1/24; time/temperature window expired 1/23. CDI - Discarded. REPEAT. *Points kept at half due to overall improvement of date marking throughout facility*

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility does not have test kit for chlorine sanitizing dish machine. Verification required within 10 days of inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine producing 0 ppm chlorine sanitizer; discovered sanitizer bottle was empty. CDI - New bottle was provided and produced at least 100 ppm before end of inspection.

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 goat cheese mixture at 48F in walk in; PIC stated he prepared mixture around 8 am. Cheese had not met 41F within 4 hours. CDI - Discarded. Observed soy sausage cooled from prepared between 8 and 9 am; product did not meet 41F within 4 hours. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted vegetable soup holding at 124F in steam table. CDI - PIC reheated soup on stove top to 190F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, soy, and turkey sausage holding above 41F; see temp chart. PIC stated it was intent to hold items cold; after questioning it was discovered cooling methods were not implemented for correct cold holding. CDI - All items discarded. Observed corned beef and deli cheeses Cold holding at 43F in walk in cooler from previous day. Ambient temperature of walk in cooler at 43F. CDI - Items discarded held more than 4 hours. Items made before 4 hours moved to prep units holding 41F or below. 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 container of opened mozzarella cheese without date mark. PIC stated it was opened the previous day. CDI - Item date marked for 10/7. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tabbouleh salad date marked for 10/1 and feta cheese date marked for 9/18; time/temperature window has expired. CDI - Both 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 deli meats and cheese cooling tightly wrapped in plastic and stacked in walk in cooler. Observed goat cheese mixture cooling densely packed in tightly closed container. CDI - All items discarded. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk in cooler providing 43F ambient temperature holding TCS food products as main source of refrigeration. Voluntary Closure. EHS will make visit out to re-evaluate.

4-501.11 Maintain equipment in good repair. Observed split gasket at front flip top unit in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 3 floor fans in food prep area in need of cleaning. Observed vents and fans inside walk in cooler in need of cleaning. Increase cleaning frequency.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat items in walk in cooler. CDI - Employee reorganized to correct storage order.

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 sliced cold cuts and cheese above 41F; after questioning PIC stated they had been cooling since 9 am. All items did not reach cooling parameters. CDI - All items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed package of tofu cold holding at 52F. CDI - Tofu taken to walk in to cool rapidly. REPEAT. *Points not escalated due to only one item out of temperature*

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 ham and tofu scramble without date marks. CDI - PIC identified both items were opened yesterday; both items correctly date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer with incorrect label. CDI - Label peeled and PIC correctly wrote label on bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced cold cuts and cheese cooling tightly closed in plastic wrap. CDI - All items voluntarily discarded. REPEAT.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs stored at 43 degrees cooked yesterday. CDI 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 tomatoes and sausage cooling tightly covered. CDI vented to facilitate proper cooling. See chart above.

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 feta cheese in lower prep unit 2 opened and not date marked. CDI PIC date marked product.

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. Observed vents and and vent tubes in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed curried tomato chicken soup cooled from last night at 49 degrees CDI discarded. Observed tuna mac cooling at insufficent rate to meet cooling parameters. CDI changed cooling method and proper cooling was achieved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tuna mack cooling tightly covered . CDI vented and proper cooling was achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep units 1 and 2 and walk in cooler in need of replacement. Repeat violation.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual dishwashing with water at 99 degrees. CDI water changed and at 112 degrees. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on both prep units and reach in need of replacement.

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 black build up at interface of three compartment sink and wall.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drinking from a beverage without a lid and straw in the kitchen area. Employee beverages are allowed if a lid and straw are provided to prevent hand contamination while drinking. Beverage was discarded by employee.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in the bathrooms of the facility. Sign provided by EHS.

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 chicken salad dated for 12/6/17 in the reach in refrigerator unit underneath the flip top. Item was kept below 41F, but had exceeded the 7 days allowed for storage at that temperature, and was voluntarily discarded.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to bathroom floors and ceilings. 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 vents in the kitchen area in need of cleaning.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a large beard, employee was not wearing a beard gaurd. Ensure that facial hair is kept either cut short, or that beard gaurds or other effective means are utilized for preventing contamination of food.

Observed in-use wiping cloth stored on the flip top cutting board while it had accumulated some dry debris. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pots and pans, as well as robo coupe blades still wet while stored as clean inside the robo coupe. Ensure that all utensils and equipment are allowed to air dry after the wash/rinse/sanitize process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans throughout kitchen areas collecting large amount of dust. Ensure these fans are kept clean as to prevent any contamination of food from blown off debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed half of the dumpster cover missing at time of inspection.

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. Observed air ducts throughout kitchen area dusty and in need of cleaning.

6-301.14 Post a handwash sign at each handsink. Observed no visible handwash sign at the bar area handsink.

4-501.11 Maintain equipment in good repair. Observed cooler door repaired with cork. 4-502.11(A) Maintain utensils in good repair. Observed several lexan pans with cracks/chips

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tape debris on the two flip top cooler unit lids.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed bathroom walls non-smooth/easily cleanable due to damage/decoration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several overstacked items on the prep line, such as tuna salad, feta cheese and spinach. Items should not be stacked higher than the lip of the pans, as the cooler will be less able to provide temperature controls. CDI by employee moving overstacked goods to the underneath cooler.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored in an area with other food service related products, insure dented cans are kept separate from any other food related items, as they may contaminate such items if the can is compromised. CDI byh employee removal.

5-501.17 Provide a covered waste bin in female restrooms. Observed two unisex restrooms without a covered trash can. Insure covered trashcans are provided for sanitary napkins in any restrooms available for female use.

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 bathroom walls non-smooth easily cleanable due to damage/decoration.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several drain flies in the bar area. Call pest management to help remedy the situation.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler by the prep line. Replace gasket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Facility did not have QUAT test strips. Verification required 5/20/2016

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gasket of the prep unit at the bar. Clean gaskets.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee grab a spinach wrap out of the package with bare hands. CDI - wrap was discarded and employee washed hands and put gloves on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sliced turkey and cheese stacked too high in the prep top. CDI - top layer was taken off and placed in the reach in to cool. Observed a container of shredded cheese sitting on top of other things in prep top. CDI - cheese placed in cooler to cool down.

Repeat violation 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 employees covering items with saran wrap for cooling. Explained to leave saran wrap and lids off until the product reaches 45F then they can cover them. CDI - saran warp was removed

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit at the front of the deli, the walk in cooler door and the prep unit at the bar. Replace gaskets.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer measuring to low when tested with test strips at dish machine. CDI sanitizer corrected during inspection (sanitizer container was empty and changed out and primed)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked pork and turkey sausage held on steam table in double boiler setup measuring 108-112 F; CDI patties reheated. pans placed directly in steam table to hold correct and uniform temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken noodle soup cooling inside prep cooler wrapped tight with plastic measuring 77 F. CDI container opened so cool air can move around product to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies at bar area.

(general comment) 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored exposed to customer contamination / sneeze spray.

(general comment) 5-501.115 Maintaining Refuse Areas and Enclosures. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and CLEAN. Observed large amounts of trash and debris littering the ground around dumpster area.

3-403.11 Reheating for Hot Holding - P; Properly reheat for hot holding; Observed sausage patties placed into steam table hot holding unit to reheat; This unit is a holding unit and is unable to properly reheat for hot holding. CDI patties pulled and properly reheated and then placed on hot holding unit.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air; Observed employee towel drying containers; allow all items to air dry after washing, rinsing and sanitizing.

4-101.19 Nonfood-Contact Surfaces - C 4-101.11 Characteristics-Materials for Construction and Repair - P 4-501.12 Cutting Surfaces - C Keep non-food contact surfaces in good repair; Observed split / torn gaskets on reach-in cooler units in need of repair. Keep all equipment used for construction smooth and easiliy cleaned (non-absorbent); Observed bar upfit with exposed raw wood in need of sealing.(review needed for upfit) Keep cutting surfaces in good repair; Observed stained / gouged cutting boards in use in kitche area in need of resurfacing.

(general comment) 6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceilings clean; Observed wall behind panenni press collecting debris in need of cleaning.

3-501.15 Cooling Methods - PF; Properly cool using approved methods; Observed large bowl of penne past sealed cooling inside walk-in cooler measuring 74 degrees F; CDI plastic seal removed until cooling process is complete.

4-204-112 Temperature Measuring Devices-Functionality - PF; Provide proper thermometers for checking food temps; Observed only dial thermometers available. VR to ensure compliance.

3-602.11 Food Labels - PF; Properly label packaged food products displayed for customer self service with required labeling; Observed numeorus containers of food products offered for self service missing required labeling information; CDI products pulled and proper labels given.

2-401.11 Eating, Drinking, or Using Tobacco; Properly store employee drinks; Observed employee drink store on shelf with food contact surfaces and above three compartment sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store raw meat products; Observed raw ground pork stored above RTE pasta in walk-in cooler; CDI all raw meats properly store to prevent contamination.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed plastic containers stacked wet in kitchen area.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Properly store single service utensils; Observed single service cups stored beyond protection of plastic sleeves exposed to customer sneeze spray / contamination.

(general comment)4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed surfaces underneath oven / broiler located on prep table collecting food debris in need of cleaning.

(general comment) 6-201.11 Floors, Walls and Ceilings-Cleanability; Keep floors clean; Observed food debris collecting on floor near bar area.

3-602.11 Food Labels;3-602.12 Other Forms of Information; Properly label packaged food products that are displayed for customer self service; Observed desserts at front counter having no labels; Observed weight and package location missing from labels. CDI labels made during inspection.

(general comment) 4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed metal pans stacked wet in kitchen area

4-501.12 Cutting Surfaces; Keep cutting surfaces in good repair; Observed stained / gouged cutting boards in use in kitchen area in need of resurfacing.4-101.19 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed numerous split / torn gaskets on reach-in refrigerator doors in need of repair.

(general comment) 4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed table surface underneath microwave collecting heavy debris in need of cleaning.

(general comment)6-202.13 Insect Control Devices, Design and Installation; Observed fly traps hanging middle of kitchen above prep areas.

Keep non-food contact surfaces clean; Observed shevling throughout establishment in need of cleaning; Observed surfaces underneath microwave collecting debris in need of cleaning.

Keep floors, walls and ceiling clean and in good repair; Observed flooring in need of cleaning throughout establishment.

Keep hand washing sinks supplied; Observed employee hand washing sink at bar area not supplied with soap and towels; both provided during inspection.

(general comment) 3-602.11 Food Labels; Provide correct labeling on self service packaged items; Observed nutrition facts missing on packaged food products that stated claims on their labels.

Keep facility free of pest; Observed numerous flies throughout kitchen area.

Properly air dry; Observed employee towel drying food contact surfaces.