RED ROCKS CAFE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed files for staff have been recently updated by an auditor and the Employee Health forms were all new with no signatures. Interviewed the PIC and one employee and they have knowledge of the policy. Ensure that proof of employee health training is maintained. CDI, provided new employee health policy document and all staff working were re-trained and signed the proof of training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed one employee use gloves to handle raw chicken, discarded the gloves, and then washed his hands for less than 20 seconds. CDI, advised PIC to have employee re-wash hands and they completed proper hand washing. Ensure staff are aware to properly wash their hands per food code requirements. Observed all other handwashing by staff to be in compliance. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed 3 cans of tomato sauce dented on the seems. No signs of the cans bulging. Ensure staff are returning damaged canned goods received. CDI, cans placed in the office to be returned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked chorizo stored below raw meat products. Observed raw fish stored behind cooked corned beef in a drawer unit. Observed crab cakes stored in front of raw beef in a drawer unit. CDI, All items moved to an approved location so that there is no risk of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed lettuce. Ensure that unwashed produce is stored below ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed non-tcs salad toppings stored uncovered at the salad prep area. CDI, products covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with a heavy amount of residue. Ensure the can opener is cleaned more often. CDI, can opener moved to dish washing area for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed several pans of rice cooling for 2 hours that did not achieve 70 F. CDI, products discarded. Ensure that staff are stirring dense products during cooling and placing the product in a thinner layer. Recommend tracking the time cooling officially starts at 135 F. That way the PIC or designee can determine if cooling has been achieved during the proper time. 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 pasta that had been cooked in cooled earlier in bags at 61 F, cool to 58 F after an hour. Product was in sealed bags and stacked together. CDI, product had another 2 hours left in cooling. Product bags opened and placed on sheet tray. Product cooling rate achieved an acceptable rate by the end of the inspection. 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 drawer unit with steaks and raw burgers at 42 - 44 F. Drawer was cracked at the time of the observation. Closed drawer and returned for a second assessment and drawer was open again and the burgers were at 48, steaks at 44. Fish and chicken in drawer units was 41 and below. Ensure staff are properly closing the drawers to maintain cold holding temperatures. Recommend use of clean ice bags to maintain temperature of products. CDI, products were place in drawers 3.5 hours ago, move to freezer for cooling, and 41 F was achieved. Observed flip top used for burger toppings with sliced cheese at 44 F. CDI, Products had been in unit less than 4 hours, placed in walk in for cooling. Clean ice bags placed on the food items to maintain temperature. All other products in unit at 41 F or below. Recommend keeping the flip unit below to maintain temperature of the food. The ambient temperature in the kitchen today was 90 F and along with the temperature of grills and fryers, additional steps need to be taken to ensure food is kept cold. 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 expos station with lettuce, tcs sauces, and some non-tcs sauces being held of a 4 hour TPHC. Establishment did not have an approved procedure in placed. Products are replaced every 4 hours and EHS observed this practice. CDI, printed TPHC form and PIC completed. Keep this form available for every inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed one bucket of sanitizer stored above the salad prep unit. Observed another bucket of sanitizer stored on a prep table. Store all chemicals below food contact surfaces and food items. CDI, both buckets moved to an approved location.

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 bagged pasta cooling in sealed bags and multiple layers of bags high. Ensure food is cooled in shallow pans and vented. Observed rice cooling in a shallow pan, but the rice was in a very thick layer on the pan. Recommend cooling dense products no thicker than 2 inches and stirring often. CDI, pasta was moved to a shallow pan and vented. Rice was discarded end. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt and pepper mix and also a shaker of salt with no label. Ensure these food items are labeled. CDI, PIC labeled the food items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lids to flour and rice in the rolling white bins with damaged or missing lids. Replace the bins and keep the food covered.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with stains and slice marks that are non-longer cleanable. Replace the damaged cutting boards. Maintain the cutting boards more often so that they remain in good repair.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the interior of the dish washing machine with residue and mold. Clean the inside of the dish machine daily.

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 one drawer with some debris and also shelving collecting debris behind equipment. Ensure these areas are kept clean.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed pressurized hose and nozzle on the mop sink spigot with no additional back flow on the hose line. When hose is not in used disconnect from the spigot or install a back flow prevention device on the spigot. CDI, hose disconnected.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and rusted walk in refrigerator doors. Repair or replace the doors.

6-303.11 Provide required lighting intensity. Observed lighting in meat walk in refrigerator below 10 foot candles of light intensity. Add additional lighting to this refrigerator, similar to the other walk in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of plates on prep table next to flip tops with food debris and residue accumulation stored as clean. CDI- PIC removed stack to dish pit. *REPEAT* Points deescalated due to significant overall improvement of dish, utensil, and food contact cleanliness. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (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 two cutting knives stored in unclean area between flip top lids with debris and residue accumulation. CDI- PIC removed items to dish pit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 corned beef and sauerkraut without dates marked in cold drawers, house guacamole in 2D flip top without dates marked, and soup of the day (chili) incorrectly dated in WIC. CDI- PIC had correct dates marked on items due to being aware of day items were originally prepped, 12/6. *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 .

3-501.13 (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 tuna not removed from reduced oxygen environment stored in colds drawers. CDI- PIC removed items to cut slit in packaging. *REPEAT*

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 utensils stored on unclean portion of flip top unit. CDI- See item #16.

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 top of prep shelf storing plates and single-use articles with debris and heavy dust accumulation. Increase cleaning frequency.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee use cloth to wipe off soiled gloved hands before returning to prepping food. CDI- PIC had employee discard gloves and remove cloth from area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 7-stack of metal pans stored as clean with residue and food residue accumulation of rack adjacent to WIC. CDI- PIC removed items to be w/r/s at dish machine. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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, goat cheese, unsalted butter, andouille sausage fail to cool to 41F or below after cooling overnight. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods temping above 41F in 2D flip top unit closest to WIC. Ambient temp of flip top read 46F. VERIFICATION REQUIRED. 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 cooked ribs originally prepped on 7/1 stored in WIC near prep sink. CDI- PIC voluntarily discarded. *REPEAT* points not escalated due to overall date marking in facility being correct. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed salmon and mussels with asterisk on menus for service. PIC stated items are not served raw, undercooked, or cooked to order. Removed asterisk from items not being served raw or cooked to order. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with unknown chemical unlabeled stored adjacent to dish machine. CDI- PIC was aware of the sanitizer and applied correct label. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of sanitizer bleached out test strip. CDI- PIC diluted solution to below 200ppm. *REPEAT*

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce placed in prep unit after being prepped, penne noodles not Change temp after 1 hour, TCS items fail to cool overnight. CDI- PIC removed cut lettuce to rapidly cool in ice bath in WIC, penne noodles removed to be shocked in prep sink, and see item #20. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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. One can (closed) of Pepsi personal drink stored on top of pasta in reach in cooler. CDI - Removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Tags for mussels are not in chronological order. CDI - Tags arranged in chronological order.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pre cooked crab cakes stored above raw salmon in reach in coolers. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Lettuce on tray stored touching shelf above in WIC,. CDI - Moved. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple foods in reach in coolers unwrapped. Keep wrapped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Two plates with minor debris soiled CDI - Brought to 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 In use utensils changed out at a frequency greater than 4 hours. CDI - PIC changed policy to every 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had some black and pink build-up. Clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, lettuce, lobster stock and chicken stock all recorded above 41F. CDI - Discarded. Suspected ambient cooling issues but could not confirm, 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 one pan of pasta not labeled and another pan with incorrect date. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Dish machine ran without machine filling and recorded chemical bleach too strong. Machine ran again when filled and recorded proper strength. CDI

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 Prepped lettuce cooling in reach in cooler in a deep pan. CDI - Moved to WIC for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a watch. Do not wear anything on wrists.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Tongs stored in lukewarm water. CDI - Store in hot water only. Tongs brought to dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of equipment observed.

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. Pans had sticker residue on pan. Large mixing bowl had food splatter on outside. Clean and removed residue.

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 ground beef stored in refrigerated drawer above raw fish and crab meat. CDI - PIC corrected storage order by moving ground beef to lower drawer. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food splash and debris under refrigeration equipment and around stand mixer. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 two packages of thawed ROP tuna in walk in cooler. Observed all other tuna fillets removed from ROP and thawed. PIC has been advised to follow thawing instructions written on ROP packaging. -0.5 points-

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 knife stored in crevice between two flip top coolers. Area between coolers is not washed, rinsed, and sanitized every 4 hours. Store utensils in a manner that will not lead to contamination. -0 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for testing sanitizing temperatures at high temp dish machine. A verification will be conducted by 7/21/2024 to determine if establishment is in compliance. -0.5 points-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded red onion in walk in cooler. CDI - Onion was discarded. -1 point-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered and wrapped containers of cooked shrimp and cheese dip cooling in walk in cooler. CDI - Shrimp was uncovered to allow cold air to circulate in and around food. Cheese dip was moved to ice bath. Cheese dip is stored in tall plastic Cambro. Cooling in walk in cool may not be sufficient to reach proper cooling parameters. A revision of cooling methods for queso dip is advised. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 potatoes stored on floor in freezer. -0 points-

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 hood system malfunctioning in kitchen at start of inspection. Establishment PIC was in contact with technician to repair. Establishment was propping rear door open to expel smoke and vapors. Hood system was repaired by end of inspection. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steaks stored above ready to eat ham in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large and deep Cambro of She Crab soup in walk in cooler with an internal temperature of 52F. She Crab soup was made day prior. CDI - PIC discarded soup. Alternative cooling methods were discussed with PIC and use of ice wands and ice baths with active stirring are recommended. -1.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding in hot box at 129F. CDI - Mashed potatoes were reheated to 140F. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on top of containers of ready to eat food in dry storage area. -0 points-

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 stacked, bagged, and portioned pasta cooling in walk in cooler. Observed soup cooling in ice bath without active stirring. CDI - Pasta was unstacked in single layer to facilitate proper cooling. PIC has been advised to allow pasta to cool to 41F or less prior to portioning and bagging. PIC was instructed to use spoon or mixing device to conduct active stirring of soup while in ice bath -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 bread stored on floor of walk in freezer. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing bracelets, watches, and rings. Remove while prepping food. -REPEAT- -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed avocado stored in flip top cooler with produce stickers still attached. Wash avocado prior to use making sure to remove produce stickers and sticker residues. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice, potatoes in HH at temperatures of 112F and 123F respectively. CDI. PIC indicated that they were cooked this morning and reheated. Repeat. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket stored directly on food supply line. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing bracelets, watches. Remove while prepping food. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly above prep unit. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the steam table at 107F. Temp was of the water was about 109F. CDI - PIC voluntarily discarded the rice. -REPEAT- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses in the prep top cooler above 41F. All other TCS foods in the unit was below 41F. Discussion with the PIC, top was open during lunch time. Observed cut lettuce in the prep top cooper with dressing just prepped today above 41F. CDI - PIC removed cheeses and lettuce, placed in the walk in cooler to rapidly cool down to 41F or below. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked ribs with a date on 6/26-7/2. Discussion with the PIC, these ribs were prepped yesterday. Improvement seen with date marking overall. CDI - Allowed PIC to properly date mark these items since they were prepped in the last 24 hours. -REPEAT-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut romaine lettuce prepped today and placed into a covered deep plastic food container in the walk in cooler . CDI - PIC uncovered and placed in a shallower container. -REPEAT- For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on gaskets and equipment under prep tables.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over cheeses in the walk in cooler. CDI - PIC relocated the eggs. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the main dish machine sanitizing at 0 ppm of chlorine. CDI - after a few passes the unit properly sanitized at 50 ppm of chlorine. Ensure the dishmachine primed prior to washing equipment and utensils. Verify with test kit. For more information please visit: http://meck.co/FoodSafety 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed salad spinner stored in the dry food storage room, still had food debris and was stored wet. CDI - PIC had rewashed during the inspection. 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 “Clean” slicer with food debris on the plate and under the blade. CDI - PIC rewashed and sanitized. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in the hot holding cabinet below 135F. CDI - PIC reheated back up to 165F. All other TCS foods in the unit were above 135F. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed penne pasta with the wrong date bags and observed lettuce with the wrong date of prep. CDI - Allowed PIC to properly date mark these items since they were prepped in the last 24 hours. -REPEAT- For more information on date marking please visit: http://meck.co/FoodSafety 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 she crab soup discard date mark for 11/29, exceeded 7 days. CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety

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 cut romaine lettuce prepped today and placed into a covered deep plastic food container in the walk in cooler . CDI - PIC uncovered and placed in a shallower container. -REPEAT- For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

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 a couple dry ingredient containers unlabeled.

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 both handsinks in the restrooms need to be recaulked.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employes belongings hanging on the dry food shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, sliced cheeses, shredded lettuce and potato cakes in the prep top cooler above 41F. All TCS products below the unit are below 41F and the unit is at 40F. PIC stated that the top had been open during lunch time. Observed cut lettuce and cut tomatoes prepped today in the lower portion of the prep top cooler at a temp above 41F. CDI - PIC voluntarily discarded the lettuce/tomatoes/cheeses in the prep top cooler. Cut lettuce and tomatoes were placed on a sheet pan and into the cooler, temped is now around 41F., Ensure that TCS products in the prep top are maintained at 41F or below. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened milk not date marked, Observed goat cheese opened today not date marked, Observed cooked ribs prepped yesterday in prep top reach on cooler not datemarked. Observed potato soup mislabeled 3/4-3/14 CDI - Allowed PIC to properly date mark these items since they were prepped in the last 24 hours. Soup was relabeled with the correct discard date of 3/10. -REPEAT- For more information on date marking please visit: http://meck.co/FoodSafety 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 she crab soup discard date mark for 11/29, exceeded 7 days. CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety

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 cut romaine lettuce prepped today and placed into a covered deep plastic food container in the walk in cooler . CDI - PIC uncovered and placed in a shallower container. -REPEAT- For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer or thermolabels to accurate test the heat sanitizing dishmachine. Verification visit required in 10 days to ensure compliance.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the bar dish machine sanitizing at 0 ppm of chlorine. Facility will utilize the back dish machine to properly sanitize bar glasses. Facility has placed a “do not use” on the unit until repaired. ECO lab arrived at the facility and is in the process of repairing. Verification visit required by 12/6 For more information please visit: http://meck.co/FoodSafety 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed “clean” metal pan with food debris. CDI - PIC had rewashed during the 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 chicken corn chowder prepped yesterday and not date marked, cooked ribs prepped this past Monday not date marked. Pasta’s not date marked and prepped yesterday. Feta cheese original container opened and not date marked. CDI - Allowed PIC to properly date mark these items. For more information on date marking please visit: http://meck.co/FoodSafety 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 she crab soup discard date mark for 11/29, exceeded 7 days. CDI - PIC voluntarily discarded. For more information on date marking please visit: http://meck.co/FoodSafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser not properly labeled. CDI - PIC properly 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 lettuce wedges and calamari cooling covered. CDI - PIC uncovered. For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

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 some squeeze bottles at the prep cook line not labeled.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep line cooler cutting boards beginning to scratch and score. 4-501.11 Maintain equipment in good repair. Observed the salad prep cooler at the prep line water leaking inside the unit. Repair.

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

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 tuna in the prep cooler temped at 46F, tuna was cut today then wrapped. Observed shredded lettuce in prep cooler at 46F, prepped today then wrapped in plastic. CDI- PIC unwrapped products and placed in the walk in cooler to properly cooled down to 41F or below. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon in the cooler drawer under grill temped at 46F. Temped all other TCS foods in the unit and all were below 41F. Salmon was placed in the walk in cooler to properly cool down to 41F or below,.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta prepped today however pasta was wrapped in a Wednesday day bag. CDI - PIC placed in the correct bag, which should have been Tuesday. Improvement in date marking.

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 prepped today placed in a deep metal pan and covered with plastic. Observed tuna prepped today and placed in plastic bags. Observed Kale prepped from today in a deep plastic container covered. All foods were temped above 41F. CDI - PIC opened bags of tuna, removed plastic from lettuce and kale was placed in a shallow plastic container without being covered to rapidly cool down to 41F or below.

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 sanitizer bucket at the bar at 0 ppm of quat. CDI - PIC remade the sanitizer.

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

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one dented can at the seam of jalapenos. CDI - PIC voluntarily discarded

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut tomatoes in the reach in prep cooler temped at 43F prepped yesterday, did not meet cooling parameters. CDI - PIC voluntarily discarded the tomatoes.

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 open container of feta in the walk in cooler. Opened yesterday. CDI - Allowed PIC to properly date. -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 crab meat in the walk in freezer dated for 3/19-3/25. PIC unable to tell me when the product was placed in the freezer. CDI - PIC voluntarily discarded. All other date marking is good throughout the facility and I see improvements, kept at half demerits.

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 tong handles setting on cooked chicken in cooler drawers.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed mussels shellstock tags dated but not in chronological order. CDI- PIC rearranged tags.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" slicer with dry food debris. CDI- PIC rewashed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes (prepped today) and feta cheese (prepped today) in the prep top cooler at above 41F. Observed heavy cream at the bar above 41F, just used. CDI- PIC tookd items to the walk in cooler to bring back down to 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 mozzarella and cut kale in the walk in cooler; pasta in prep top cooler not date marked and kept for more than 24 hours. CDI- PIC datemarked products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle at the bar handsink. CDI- PIC properly labeled spray 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 (prepped today) pasta preportioned into small plastic bags and set into a deep pan, pasta was not entirely cooled yet with a temp of 53F. CDI- PIC layed product on sheet pan to thoroughly cool down properly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on the prep cooler. Observed sanitizer below testing at 100ppm of Quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salad spinner in the dry food storage and still wet inside. Allow to air dry prior to storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observd cutting board by the cookline with pasta station with score marks.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no Quat sanitizing test kit for the warewashing sink. Verification visit will be conducted in 10 days to ensure quat test kit is available for use.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Employee recontaminated hands at hand sink faucets after washing. PIC stopped employee and made correction. CDI. Hands re-washed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Bar glass washer not sanitizing after cycles. 10 ppm Chlorine. Call made to technician. Verification effective of service needed within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Several items in sautee cooler tops above 41F. Refer to temperature chart. Items from previous day prep voluntarily discarded. Items from today prep moved to walk-in for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Opened feta cheese not date marked. Mashed potatoes from previous day not date marked. Chicken, rice from previous day not date marked. CDI- Feta discarded voluntarily as PIC not sure of when opened. Other items date marked with previous day's date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found lettuce tightly covered and cooling at 48 F. Portioned, tightly wrapped penne bags 66F and covered by pan of portioned angel hair. Rice on sheet tray in WIC piled high and covered closely by trays above and below. CDI- PIC opted to reheat rice as it had dropped only 20F in over an hour. Lettuce discarded voluntarily. Penne placed in ice and dropped to 41F by end of inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloth bucket at bar with sanitizer concentration of 0 ppm quat.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P In walk in cooler, observed unwashed produce being stored over ready-to-eat foods. Storage order was rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee used gloved hand to touch raw fish and then proceed with other activities before changing gloves and doing a handwash. CDI- Employee was instructed to stop, change gloves and do a handwash.

Repeat Violation-1.5 pts- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal and plastic containers with stickers and sticker residue being stored as clean. CDI- Stickers were removed and items were taken to dishwash area to be rewashed. Verification Required. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine reading 10 ppm chlorine.

General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lemon butter sauce holding at 105F. CDI- Sauce was reheated to 175F.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tater tots being stored on floor inside of walk in freezer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. At bar, observed sanitizer container used to store wet wiping cloths being stored on the floor.

General Comment. 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 handle being stored inside of panko bread crumbs.

Repeat Violation-1 pt- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nesting.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets at flip top #1. Gaskets need to be replaced.

General Comment. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee scrub hands for less then 15 seconds and use bare hands to turn off faucet. CDI- PIC educated employee on proper handwash procedure and a rewash was done. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee go from dirty to clean dishes without doing a handwash in between, employee was wearing gloves. CDI- PIC educated employee to discard gloves and perform a handwash when going from dirty to clean dishes. Employee discarded gloves and a handwash was performed.

General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans with stickers and sticker residue being stored as clean. CDI- Stickers were removed and items were taken to dishwash area to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in facility above 41F. *See temperature chart above* CDI- Flip top 2 was not plugged in and items in this unit were voluntarily discarded. Any items inside of walk in above 45F were voluntarily discarded. Items ranging from 42-45F were date marked for 4 days. Ambient air of cooler is reading 45F, PIC called maintenance during inspection to come check/repair unit. Visit will be made in 10 days to ensure items inside of walk in are holding at 41F and below.

Verification Required. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf On Queen's Feast menu observed no asterisk on tenderloin filet medallions. Also on lunch menu observed no asterisk on ahi tuna nachos.

General Comment. 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 4 dented cans in dry storage area. CDI- Cans were removed.

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed beef partially cooked in a pull out drawer underneat stove top. CDI - educated to not interrupt the cooking process unless there are approved procedures. Food employee fully cooked product on flat top to 156F.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed 8 day date marking label on shrimp and chicken salad in the walkin cooler. Observed cut melon in walkin cooler that has exceeded date marking criteria by 1 day. CDI - educated food employees that day 1 of preparation is day 1 of date marking. Provided proper label for product. Discarded cut canteloupe.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed container of mussels with no tag retained with the product. CDI - discarded mussels. Educated to retain shellstock tags of identification with the product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - discarded the necesarry product. Pulled the excess product. Cooled the product that was in cooling phase. Educated to prepare, cool down to 41F and below uncovered in walkin cooler, then store in the cold holding units. Educated to not overstack. Educated to double up containers. Educated to put lettuce in the lettuce hopper without plastic bag. Cold holding units are not for cooling.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed slicer stored in splash zone of handsink. CDI - relocated slicer out of splash zone. Educated about splash zone and or providing splash guard.

4-501.11 Maintain equipment in good repair. Observed the pull out drawer not operating properly. The ambient air temperature is at 61F. Product has been discarded and work order has been placed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days from the date that is recorded on the tag. -Pf Observed two shellstock tags not stored in chronological order. CDI - educated about proper shellstock tag compliance; reorganized tags to be in chronological order. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility did not have parasite destruction letters fro their fish supplier. CDI - Sous chef Brian, contacted supplier for the parasite letters. Facility has up-to-date parasite destruction letters.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw crab cakes stored above ready to eat food on the speed rack in the walkin cooler. CDI - relocated product to the bottom rack. Educated about proper storage order. 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee wearing gloves and on the phone. CDI - advised employee to discard gloves and wash hands. Employee put away phone, washed hands properly, and put on new gloves for food preparation.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple items in the kitchen that have been prepared and held in establishment for over 24 hrs with no date labels. CDI - educated PIC and food employees about proper date marking criteria. Dated items. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items that have exceeded time/temperature criteria. CDI - educated about proper cold holding time/temperature criteria. 41F and below for 7 days. 42F - 45F for 4 days. Discarded items that have exceeded time/temperature.

7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer spray bottle stored above exposed food at a flip top unit. CDI - educated importance of chemical storage. Relocated spray bottle to prevent contamination.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two squeeze bottles of oil not labeled. Advised to label squeeze bottles.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper stored on cardboard box. CDI - relocated ice scooper. Educated to hold ice scooper in ice scooper holder.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare handing the sink faucets when turning the faucets off. CDI - educated to use papertowel to turn sink off.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee washing rags in handsink in the kitchen. Observed handsink at the bar being used as a dumpsink. CDI - educated to only use handwashing sinks for handwashing.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed ice bin at kitchen drink machine and ice machine with build up. Advised to clean more often to prevent accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. REPEAT VIOLATION. Observed diced tomato and lettuce out of temperature in flip top. These items were just prepared and stored in flip top to cool down. CDI - educated to prepare products and cool down uncovered in walkin cooler and freezer. Do not cool down in flip top unit. All other temperatures were in compliance. Facility understands to not cool down in flip tops.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product in flip top unit out of temperature because food employee prepares product, then stores in flip top unit to cool down. CDI - educated food employees and PIC to prepare and to cool down uncovered in walkin cooler or freezer. Pulled items out of flip top and at proper temperature.

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 physical facilities in disrepair throughout restaurant (wall joint by back handsink, can wash, and dry storage).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION Observed single knive in in container with dried debris on knive blade. CDI - reminded to wash, rinse, and sanitize every 4 hrs. Reminded to keep food contact surfaces of equipment and utensils clean to sight and touch.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna out of temperature in pull out drawer. Observed lettuce out of temperature in ice bath. CDI - pulled tuna to walkin cooler to cool down . Placed lettuce in ice bath on time control (emailed TPHC procedures to facility).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce in the flip top unit that was just prepared and cut and stored in flip top unit. CDI - pulled product to walkin cooler to rapidly cool down. Educated food employee that after preparation, rapidly product down in walkin cooler to cool down before placing into cold holding unit. Cold holding units are not meant for cooling.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observeed cleaned items wet stacked. CDI - educated about air drying; pulled items apart to allow to air dry.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed back handsink p-trap with mold build up around the p-trap leak. Advsied to keep non-food contact surfaces clean.

5-205.15(B) Maintain a plumbing system in good repair. Observed back handsink p-trap leaking. Advsied to fix p-trap.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed wall and baseboards peeling away throughout kitchen. Advised to fix floors, walls, and ceilings.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed server eating food in the kitchen during lunch rush. CDI - advised to eat at designated locations and times.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, and rinse using running warm water -P Observed food employee wash hands with water, then turn off faucets and return to work; no soap, scrubbing, drying, and preventing recontamination. CDI - educated about proper handwashing procedures. Advised to re-wash.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting ready to eat food. CDI - advised to wash hands and put on gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 handsinks with paper towel dispensers empty. CDI - provided paper towels to the dispensers.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed the shellstock tags not marked with the date the last shellstock tag was sold from that batch. CDI - educated to write the date on the tag the last shellstock was sold from that batch.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old lettuce debris on the food contact surface of the lettuce spinner. CDI - advised to clean better; advised to pull equipment to the dishpit for a cleaning procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product out of temperature in the hot holding unit. Refer to temperature chart. CDI - advised to pull product and reheat to proper temperature; advised to not double up in containers. Only use one container to store the food in the hot holding well.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving missing in the dishpit room. Advised to replace.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees not wash hands in between switching gloves. CDI - advised to wash hands in between glove use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed product out of temperature in the flip top cooler. CDI - pulled lettuce to walkin cooler. Advised to cool product down and then place in the flip top. Observed the product overstacked in the containers and the iceburg lettuce was doubled up in two containers. Advised to be aware of chill line and to use only one container.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored next plates. CDI - advised to move medicine.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper for drink machine stored in container with mold build up. Advised to clean more often.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed wall in bad repair by dish pit and the ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris and stored as clean. CDI-taken to be re-washed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at bar dish machine reading 0ppm while utensils were being actively washed. CDI-after a couple rounds of priming, dish machine registered 50ppm chlorine on test strip.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several pans of food above 45F in prep units due to being overfilled in pans, See temperature chart. CDI-product out of temperature voluntarily discarded.

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

.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 floors in poor repair throughout, observed wall damage at dish pit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pan of raw fish stored over mushrooms. CDI-fish relocated to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored on ice above 45F due to ice not being completely filled around pan. CDI-all items placed into cooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items such as salsa, sauces, and meatloaf holding in cooler past 7 days. CDI-all items discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory not provided for daily specials that are verbally introduced to the customer. PIC stated items usually include a beef and fish dish that would be offered undercooked. Provide a written consumer advisory for items. CDI-a new draft written up and shown and approved by EHS.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed potato medallions placed into hot holding unit below 135F. CDI-reheated to over 135F.

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 wall coving and flooring damaged throughout.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored over RTE foods such as lettuce. CDI-items rearranged to proper storage order.

4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed build up on interior of ice machine.

3-401.11 Food, if served or offered from a childrens menu, does not contain comminuted meat. Pf. Observed an asterisk on burger offered on childrens menu stating this item is available undercooked. PIC states burgers are not served undercooked to children. Remove asterisk on menu item -" Madison Stafford Burger" by next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic pan of cooked noodles wrapped in individual portioned plastic bags cooling in deep portion in walk in cooler. Noodles on top measured at 57F and noodles in middle measured at 80F. CDI-noodles spread out on sheet pan and placed on cooling rack in walk in cooler to rapidly cool.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floors throughout kitchen and missing baseboard tiles.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no letter provided for salmon offered undercooked on menu. CDI - letter obtained from distributor during inspection. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed date last shellstock was used not being recorded on tags for mussels. Verification required to ensure date last shellstock was used is being recorded on tags.

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 a pan of meatloaf stored in walk-in cooler not dated. CDI - product discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed ribs stored in low boy and a container of black bean chili in walk-in cooler that had expired 7 day date mark. CDI - products 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 no label on a few containers in dry storage area and squeeze/shakers on cook line.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floors throughout kitchen and missing baseboard tiles.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed date last shellstock was used not recorded on tags. CDI - by instruction to start recording dates on tag for next 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 pans of meatloaf and cooked ribs not date marked in walk-in cooler. CDI - dated during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed containers of pasta cooling at bottom of reach-in and walk-in cooler stacked and wrapped. CDI - pasta transferred to shallow metal pans and spread out more.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on dish shelf. Improvement has been noted. Continue to work on air drying.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floors throughout kitchen and missing baseboard tiles.General Comment: ***Facility has switched out hot water heater. Dish machine is now hot water sanitizing machine. New information gathered. New hot water heater calculations obtained and will be stored in file to reflect new changes. Also spoke with PIC about obtaining approved sneeze shields for special holiday events open to the public involving setting up buffet.

3-501.14 Ensure TCS foods are cooled down from 135F to 70F within 2 hours and down to 70F in 4 hours for total cooling time of 6 hours. Observed marinara, clam chowder, mashed potatoes > 45F in walk-in cooler that has cooled improperly and exceeded cooling time parameters. CDI, products were voluntarily discarded; discussed having a log for large batch items to monitor cooling times and temperatures.

3-501.15 Use proper methods for cooling TCS foods. Observed large containters of clam chowder, marinara suace and mashed potatoes in walk-in cooler that had not been cooled properly. It was determined that products had not been monitored during cooling process or stirred frequently. CDI, discussed proper cooling methods; products discarded (See #18). Repeat...

4-901.11 Air dry all dishes before stacking. Observed metal and plastic pans wet stacked on shelf. (Repeat)4-903.11 (A), (B) and (D) Properly store clean dishes. Observed clean utensils stored in drawer at back prep area with debris.

4-501.11 Maintain equipment in good repair. Observed condensation leaks at bottom of pantry cooler next to walk-in and salad prep cooler on expo line. Repair as needed.4-202.11 Maintain equipment smooth and easily cleanable. Observed shelving rusted inside walk-in cooler.

6-101.11 Keep floors, walls, and ceilings in good repair. Observed cracked damaged flooring throughout kitchen. Observed damaged flooring inside walk-in cooler in front of walk-in freezer door. (Repeat)

3-501.16 (A)(2) and (B) Maintain cold TCS foods at 45F/below. Observed several food items stored in both flip top coolers at end of cook line next to walk-in cooler above 45F (see temperature chart). It was determined that the breaker had tripped on both coolers. CDI by discarding all food products that were out of temperatures.

3-501.17 Ensure all TCS and ready-to-eat foods are properly date marked if not used within 24 hours. Observed some food products with only the day marked. CDI, by starting the date marking process during inspection.

3-501.15 Use proper cooling methods for cooling TCS foods. Observed a large container of marinara sauce and she crab soup in walk-in cooler that had not been cooled properly. It was determined that products had not been stirred frequently using the correct method. CDI, products were stirred and reached proper temperature.

2-303.11 Ensure that all food handlers are not wearing jewelry on wrists ts. Observed food handlers wearing bracelets and watches.

4-901.11 Air dry all dishes before stacking. Observed metal pans stacked wet on dish shelf. 4-903.11 (A), (B) and (D) Properly store clean dishes. Observed clean utensils stored in drawer with food debris.

5-205.15 (b). Maintain plumbing system in good repair. Observed leaking plumbing water supply line on dish machine line. Observed leaking plumbing fixture on the 3-compartment sink . Repair.

6-101.11 Repair floors, walls, ceilings throughout. Observed damaged flooring throughout kitchen including walk-ins.

3-203.12 Shellstock, Maintaining Identification. Use an approved record keeping system that keeps shellstock tags in chronological order correlated to the date that is recorded on the tag. Observed shellstock tags not in chronological order. CDI, by instruction

3-501.14 Cooling. Observed a 3 gallon container of chili at 51F cooked from yesterday in walk-in cooler that did not meet proper cooling parameters. Product had been out of temperature for more than 6 hours. CDI, chili voluntarily discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food. Observed containers of cornmeal, flour, etc. not labeled in kitchen.

2-303.11 Prohibition-Jewelry. Observed employee handling food with watch on.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed metal pans stacked on shelf wet.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed ice paddles stored directly on shelf in walk-in freezer.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed condensation leak at bottom of reach-in cooler at end of cook line. Repair.4-101.19 Nonfood-Contact Surfaces. Observed rusted shelving inside reach-in cooler at end of cook line.4-501.12 Cutting Surfaces. Observed some cutting boards that were worn & with deep cuts stored in kitchen. Replace/Resurface.

6-101.11 Surface Characteristics-Indoor Areas. Observed damaged flooring throughout kitchen including walk-ins. PIC informed me that the floors are going to be repaired in December of this year.