BOARDWALK BILLY`S RAW BAR&RIBS

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 employee wash hands for 5 seconds. CDI- Hands re-washed. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle soiled dishes at dish pit, remove gloves, then don another pair of gloves to handle clean dishes without a hand wash. CDI- Hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish in breading prep top, sausage in cold drawer, ranch and cilantro lime dressings in prep top holding above 41F. CDI- Dressings discarded. Fish and sausage moved to the freezer to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stored beside hand sink at dish pit. Dishes are exposed to contamination. CDI- Dishes removed. PIC will place a partition in between the hand sink and dish rack to prevent splatter contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily burned and damaged. CDI- Removed.

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 prep top units/ low reach ins, gaskets and exterior of equipment in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser at dish pit not working. CDI- Fixed during inspection. Observed Low grout throughout. Observed damaged floor tiles in dish area. Areas are holding standing water.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags from this month that were added to the stack and not dated when last shell stock used. Verification required.

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 cabbage slaw that was at 46F in prep unit and was prepped at 10am. CDI containers discarded. 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 pickled onions, Alfredo sauce, diced tomatoes, cut lettuce, guacamole and tomatoes, cilantro lime dressing, and shredded cheese above 41F in prep top that were double stacked creating a warm environment. CDI items discarded. Observed sliced tomatoes, Mexican corn, and pico above 41F at chef station. CDI items discarded and replenished with cold product. 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 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed chopped greens held on TPHC and held past 6 hour period. 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 cabbage slaw, baked beans, and cooked sausage that was prepped and placed in prep top and reach in units to cool during service. Facility did not check temperatures to track food product during cooling process. CDI product discarded. Observed sliced tomatoes that were cooling in walk in unit that were covered and stacked and only dropped 2 degrees after an hour and a half. CDI items uncovered and moved to walk in freezer. Observed queso blanco that was cooling in deep metal pan. CDI item separated to allow product to cool faster in freezer. Observed portion cooked pasta that was stored in reach in and walk in unit in deep containers and did not drop temperature. CDI items placed in wlak in freezer on sheet pan to accelerate 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed employee shucking corn and immediately placing into metal pot to cook without washing before cooking. CDI moved to be washed.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed soiled metal pan, onion dicer grate, metal mini pan on clean rack. CDI items moved 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 pico, portioned brisket and something else not dated. CDI items dated. Observed sausage, pulled brisket and ribs that were dated with the day items were prepared and not when items originally opened or cooked. CDI items relabeled with original cook date. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed chopped lettuce and lettuce mix that had a time stamp that was past 30 minutes. CDI items discarded.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed metal bowls that was stacked and stacked wet. 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 metal racks inside of reach in units and walk ins that had food debris.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug at one of the dumpsters in the back.

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 ceiling tile that was filled with water and leaking onto the floor.

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 recent oyster tags that were labeled with the date except two tags, and all tags from July, and half from June not dated. Verification required.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above guacamole mix in reach in unit. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled dishes with gloves then towel dry clean dishes. CDI hands washed gloves changed.

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 tomatoes sliced tomatoes were cooling from 11am and still at 45F and bus tub of chopped romaine at 46F. CDI items discarded. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed disclosure missing from the menu. Observed asterisks added to items that are not undercooked (hard boiled egg, smoked sausage. Remove from non undercooked items. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico, sliced tomatoes, and diced tomatoes that were in deep covered pans and stacked while cooling. CDI small containers uncovered and larger containers split up on sheet pans and placed in walk in freezer to cool. 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 liquid butter, salt, and sugar in containers and not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on clean dish storage racks. Repeat. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying utensils once they were pulled from the dish machine.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed cell phone, personal water bottles, and personal lunches stored on prep tables and on food containers in the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers in clean area stored without food debris and stickers left on containers that were stacked. CDI- containers were placed at dish machine and properly cleaned. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce in prep cooler held above 41 F. Sliced lettuce was over stacked in the prep cooler. CDI- lettuce was removed and placed in walk-in cooler to chill. -zero- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets and watches while preparing food. CDI- bracelets and watches were removed. REPEAT (half points due to no points taken at last inspection).

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handleless cup stored in pulled pork container. CDI- cup was removed. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stored wet at dish area. CDI- containers were separated, and placed at dish machine to be cleaned. REPEAT (full points).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3-compartment sink reading 0ppm. CDI- PIC replaced sanitizer and retested at the correct concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops, pan lids and utensils that had visible food debris. Points not escalated due to improvement. 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 coleslaw prepared at 10:30AM temping at 45F at 2:30PM. CDI- PIC voluntarily discarded the coleslaw. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed house pickled onions, roasted corn, and RTE crab legs without a date mark. CDI- PIC voluntarily discarded the items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 coleslaw cooling in the WIC in a deep container with a tight fitting lid. CDI- EHS provided education on cooling methods and the product was discarded due to mission 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in a sanitizer solution with 0ppm of quat. CDI- PIC replaced empty sanitizer solution. Sanitizer was testing at the correct concentration and all spray bottles and sanitizer buckets were refreshed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a handle with the scoop in the sugar. CDI- PIC corrected the scoop position so the handle was above the product.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stacked wet in the clean dish storage area.

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 damage/cracked floor tiles in near the dish pit area and the back hand sink near dry storage.

6-303.11 Provide required lighting intensity. Observed less than 20 foot candles in the WIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no vomit and diarrhea written plan on any communication boards. Asked PIC if the written procedures are kept in a folder or any where in the facility, he said no. -CDI- V & D written procedures given by EHS in English and Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food and label residue on a large amount of metal pans stored in the clean storage area. Observed clean and not in use food slicer for TCS foods with food debris.-CDI- PIC relocated items to dish area; cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed in BOH both ice machines and underneath the soda nozzles with black build-up. Observed can opener with food debris. -CDI- PIC relocated can opener to dish area; cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Salsa, Brisket, Lettuce, and Coleslaw above 41F. -CDI- PIC relocated items to the WIF. Repeat -Half point taken due to no points taken in last 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed pork ribs in prep sink thawing in running water with a temperature of 78F. -CDI- PIC added ice to the water, water temp at 58F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a variety of utensils wet stacked.-CDI- PIC relocated items to dish area; re-cleaned.

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 walls around the facility in need of cleaning, especially in area where knives are stored.

6-303.11 Provide required lighting intensity. Observed foot candles in WIC with a range from 0.78 to 1.37.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders that were held below 135 F near the fryer areas. PIC- chicken tenders were denatured and discarded into trash. REPEAT (half points due to improvements). 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn salsa stored in prep cooler that was held above 41 F. Also, sliced tomatoes in walk- in cooler were above 41 F. CDI- items were taken to walk-in cooler and allowed to chill. Sliced tomatoes were discarded into trash. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of cooked chicken wings that were cooling while tightly covered. CDI- container of wings were taken to the cooler and uncovered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed three spatulas on steam table that were stored in water below 135 F. CDI- water was increased to above 150 F.

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 exterior of fryers, grill, refrigeration units, and shelving in kitchen area. REPEAT (half points due to no points taken at last inspection).

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of unwashed corn stored above cooked collards and other items in walk-in cooler. CDI- items were reverse and put in an area were contamination can no longer occur. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean top interior of ice machine in back area near walk-in cooler. Observed some buildup on unit that is over ice in ice machine. PIC will have someone clean it soon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers store wet in dish room area. CDI- containers were separated and allowed to air dry.

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. Replace or remove rust from areas of ceiling in kitchen area. REPEAT (half points due to severity).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one sheet pan of chicken holding at 131F. CDI-PIC voluntarily discarded chicken. -1.5 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed crab con queso cooling 5F in 45 mins in a large metal pan in WIF and mahi cooling 2F from ambient preparation in plastic bags in 30 mins in WIC. CDI-PIC transferred queso to shallow, metal pans in WIF and mahi to WIF to rapidly cool. -0.5 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 .

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 pooled water in reach in below grill and minor build up on hood above grill and in between equipment. -0

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles through out kitchen with dark build up. Repeat (Half points) -0.5. 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 bowed and small missing pieces of ceiling tiles through out various spots in the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers left on exterior of containers that were stacked in clean area near dish machine. Interior of other containers touched the stickers on stacked containers. CDI- stickers were removed from containers. Containers were placed at dish machine to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed a Boston butt that was not not reheat tot 165 F before being placed in hot holding unit. CDI- Boston butt was placed in oven and reheated to above 170 F within the two hour time frame. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet near dish machine area. CDI- containers were separated and allowed to air dry. REPEAT (full points).

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 dust from ceiling tiles in kitchen area near smokers. Clean floors in corners and under equipment in kitchen area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed a dishwasher touch dirty dishes and then proceed to handling clean dishes without changing gloves and washing hands between tasks. CDI-EHS alerted the PIC and the PIC educated the employee on when to wash and change gloves. Employee washed hands and changed gloves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside of back ice machine. Increase cleaning frequency to prevent contamination.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 queso and crab con queso that had been prepared previous afternoon at temperatures of 46F and 47F. Items had been covered with plastic wrap and stainless steel lids to cool and held in WIC overnight. CDI-PIC voluntarily discarded items that did not cool within correct parameters.

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 two large pans of queso and crab con queso covered with tightly covered plastic wrap and stainless steel lid to cool in WIC. Methods are ineffective in allowing sufficient cold air flow to quickly cool. CDI-PIC voluntarily discarded items.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored with other cans for use. PIC did not know that there should be an area designated for dented cans. CDI-PIC marked can for dent and credit, then placed in office.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic cups, metal plate trays, and plastic food storage containers. CDI-EHS demonstrated alternative methods to facility air drying, like pyramid staking.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed items in coolers that were not dated. PIC stated that items will be held over 24 hours. CDI- date was placed on 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 . Observed items cooling in deep, covered containers. Items were placed in shallow, uncovered containers and allowed to chill.

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 bags of salmon thawing in submerged water, still in packaging. CDI- salmon fillets were removed from packaging and placed in cooler to thaw.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed salsa a handleless bowl stored inside. CDI- bowl was removed and replaced with the ladle were the handle was not stored in food items. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points due to improvements).

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean exterior of containers stored in clean area. Observed pans with food debris on exterior of them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa, collards, crab queso, cole slaw, steamed broccoli, cut leafy greens, and turkey burgers (raw) all above 41 degrees. CDI: PIC quickly cooled food or voluntarily discarded. -REPEAT -3-

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed wing sauce containing adobo peppers from a hermetically sealed held at room temperature and date marked. In conversations with PIC this item will be added to their time written procedures. CDI: PIC discarded sauce. PIC added sauce to written procedure. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed TCS items prepped early the day of the inspection including collards, chicken wings, cole slaw, turkey patties, improperly cooling with tight fitting lids and stacked in plastic containers. Uncover items while cooling. CDI: PIC quickly cooled foods by removing lids and placing in the freezer. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal and plastic containers that were stacked wet. REPEAT. -1-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue and buildup on shelving through out the facility and in the walk in coolers. Observed black residue on prep unit around doors. Clean frequently. -0-

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 cleaning needed on sinks and faucets. Clean floors behind and under equipment. Clean dust from ceiling tiles and a/c vent screens in kitchen area. -REPEAT- 1-

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 employee drink stored on food prep areas. CDI- drink was discarded. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed spring mix and sliced lettuce that were stored above 41 F in prep units. Suggestion was given to cover them in ice filled, zip loc bags. CDI- PIC voluntarily denatured and discarded product. REPEAT (half points due to improvements).

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 packages of smoked sausages cooling in deep containers and in covered packages. CDI- sausage was uncovered and unstack, placed in walk-in cooler and allowed to air dry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single-service trays that were not inverted. CDI- trays were inverted.

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 in corners and under equipment. Clean dust from ceiling tiles and a/c vent screens in kitchen area. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab con queso and half & half that were stored above 41 F. CDI- PIC voluntarily denatured and discarded into trash.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed items cooling in deep containers. CDI- items were placed in shallow pans and allowed to cool.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of containers that were stacked wet. CDI- containers were separated, and allow to air-dry. REPEAT (half points due to improvements)

4-501.11 Maintain equipment in good repair. Replace torn gaskets on cooler at bar and hot-holding unit in kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean dust from ceiling tiles and a/c vents in kitchen area. REPEAT (full points)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed Corn and celery stored above ready to eat foods in walk-in cooler. CDI- corn and celery were washed and properly stored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a container of macaroni and cheese stored below 135 F. CDI- PIC voluntarily denatured and discarded product. (0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in area of bar that is no longer in use. PIC will call pest control for treatment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers and cups that were stacked wet. CDI- containers were separated and allowed to air-dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service trays not inverted while stored. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Replace torn gasket on prep cooler door. Employee stated that the gasket is on order but delayed.

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 exterior of fryers, grills, refrigeration units, and shelving in kitchen area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles and ceiling tiles in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment. Clean splash from walls behind prep stations. Clean dust from areas of ceiling vents and tiles in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Ensure that team members have access to hand wash sink and nothing is stored inside. Observed soda sprayer stored inside of bar hand wash sink. Removed during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris and label residue attached to pans and plastic containers on air drying shelving. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 crab queso at 73F that was prepared at 1:30. Discarded during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods above temperature threshold of 41F. See temperature chart. Foods above 45F that were not recently prepared were discarded. Foods in between 42-45 were cooked down using the walk in cooler.

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 crab queso, baked beans,and salsa cooling in bulk containers. Ensure that foods are broken down in to smaller portions and are properly vented. Recommend a stirring wand and placing foods in colder parts of walk in unit to cool faster.

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 trays stored open-ended. Observed single service cups open with no lid or cover. Trays were inverted and cups were covered during the inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during inspection. Ensure that dumpster doors/lids are kept closed to prevent a possible harborage or attraction of pests.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at the dish pit handling soiled dishes with gloves and change gloves to handle clean dishes without hand wash. CDI- Explained when to wash process with managers and employee. Employee removed gloves and washed hands before donning new gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bag of clean linens stored in the handsink. CDI- Linens 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 Observed shell stock tags out of order. -VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes soiled with old food debris, stored as clean in the clean dish storage area.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menus without disclosure or asterisk indicating that burgers come cooked to order.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the dish storage area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a bag of clean linens stored in the back handwashing sink in the dish washing area. CDI- Linens removed

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 wash hands, then turn faucets off with bare hands. CDI- Employee washed hands again, then turned faucet off with paper towel barrier. 2-301.14 When to Wash - P

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 most recently stored tags without dates. CDI- Dated during inspection. Observed tag not stored with shellstock in the cold drawer under the grill. CDI- Tag placed with shellstock.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled dishes stored as clean. CDI- Taken back to be re-washed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large bin of house made ranch in the tall reach in cooler with the lid on. CDI- ranch vented and placed in the walk in freezer to cool to 41F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large fan and hot box in front of the back handsink. CDI- fan removed.

3-304.15 (A) Gloves, Use Limitation - P Observed employe handle soiled dishes with gloves, then switch to handling clean dishes with the same soiled gloves. CDI- Spoke to manager about issue. Employee washed hands and changed gloves. NOTE: Facility is currently not serving undercooked foods. Facility also has not had shell stock since the start of COVID 19.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of ranch and 1 containers of slaw in the sause prep top holding above 41F. Observed slaw and fish in the prep top on the line holding above 41F. CDI- Slaw and ranch discarded. Fish was placed inthe walk in cooler to cool down.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fried onion rings held on time without written procedures. PIC showed TPHC procedures for fish breader but did not have them for onion rings. CDI- Onion rings added to TPHC document.

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 fish in the prep top over stacked. Fish was holding at 37 at the bottom of the pan and 45 at the top. CDI- fish separated. Observed slaw filled above the fill line and not holding temperature. Spoke to PIC about keeping portions smaller. Slaw was discarded.

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 knife stored in the hinges of the prep top unit. Area where knife was stored was heavily soiled with debris. CDI- knife taken back to be washed.

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

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

3-501.14 Cooling - P Observed potatoes, greens and tomatoes in the reach in cooler cooling at 0F in 20 minutes. CDI- Items were placed in shallow pans and moved to walk in freezer. Tomatoes were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings on ice in the prep sink and pico in the reach in holding above 41F. Observed potatoes in the walk in cooler holding above 41F. Potatoes were in a large metal pan. CDI- Potatoes were voluntarily discarded. Chicken wings and pico were placed in walk in freezer to cool down.

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 Potatoes, greens and tomatoes covered in thick metal pans. CDI- Items placed in shallow pans and placed in walk in cooler.

3-501.13 Use approved thawing methods. Observed chicken thawing in the prep sink without running water. CDI- Water was turned on.

6-501.111 Controlling Pests - C Observed lots of gnats in bar area.

4-501.11 Maintain equipment in good repair. Observed dish washer at the bar not dispensing sanitizer. CDI- ECOLAB called and fixed issue during inspection. Sanitizer and detergents were switched.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee manager touch lettuce with no gloves. CDI-Employee discarded, and washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oysters and shrimp above cooked crab legs. CDI-PIC changed storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with build-up on the top, where ice touches. PIC will call company and get them to clean next time. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer stored clean with food debris on it. CDI-PIC took to be washed. Observed 6-7 items stored clean on drying rack that still had food residue. CDI-PIC took to be cleaned. h

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 pico and freshly prepared sliced tomatoes with no date mark. PIC explained they make pico in large batches and use the date from that. Observed lettuce with date that was from 8/1 discard, explained it was made yesterday with an old tag. CDI-explained date needs to follow food, items were date marked properly. Repeat Violation. Only a few items, did not feel necessary to escalate points.

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant and windex stored above single-use cups. CDI-PIC moved materials to prevent contamination

3-501.13 Thawing - C Observed raw shrimp thawing in a 3-comp used for seafood with temp of 74F, CDI-Food employee took items to be use immediately. Thawing items still need to be under 41F.

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

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed newly installed quat sanitizer machine above seafood prep 3-comp. Installed 2 days previously, PIC does not have test strips. VR required 8/16/2019

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

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 a few tags without date recorded on tag. CDI- PIC will enusure tags are dated when box is emptied.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed raw flounder stored in fish prep cooler > 41F. observed diced tomato in prep cooler stored > 41F. CDI moved to walk-in cooler, cooled to 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared. -Pf observed chicken wings and ribs without date mark. CDI- date marked by PIC.

3-501.13 Use approved thawing methods. obsevred ribs thawing in standing water in 3 comp sink. CDI placed under running water.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf observed air thermometer in upright cooler with inaccurate reading. CDI- discarded by PIC.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on prep table and equipment. CDI by relocating beverages.

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 2 containers of smoked wings in the walk-in cooler > 45F. Wings began cooling process yesterday per PIC. CDI- voluntary discard by PIC. 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 smoked wings stored in tubs in thick layer. containers had lids on and containers were stacked. CDI by volunatry discard due to improper cooling time.

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

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 greens, corn, mashed potatoes and baked beans above 45F in the walk in cooler. PIC stated they were placed in there at night to cool; items did not cool down in time. CDI - items were voluntarily discarded.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the dry storage shelves.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed 2 containers of raw chicken stored above raw pork in the walk in cooler. CDI - chicken was moved to the bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed boxes of unwashed produce stored above prepped and ready to eat items in the walk in cooler.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the gasket of the reach in cooler on the cook line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's unopened bag of chips sitting on a prep unit on the cook line. CDI - bag was removed.

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 cooling in the prep top. Explained that the prep top will only hold temperature, it will not cool (especially with no lid on the cooler). CDI - tomatoes were placed in an ice bath to rapidly cool.

3-501.13 Use approved thawing methods. - Observed chicken wings thawing in standing water. CDI - the cold faucet was turned on to thaw under running water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed servers working with food and utensils without wearing hair restraints.

6-301.14 Post a handwash sign at each handsink. - Observed 2 handsinks without hand washing signs. CDI - signs were provided.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed one squeeze bottle of water without a labeled. CDI - bottle was labeled during inspection.

I I General comment 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF can opener in use. Discontinue use and replace with an NSF/ANSI approved one.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. Observed cleaning needed on the tracks of the sliding reach in cooler. CDI - tracks were cleaned during the inspection.

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 a bartender grab a cherry with bare hands and place it in a customers drink. CDI - Explained that gloves or tongs need to be used when grabbing garnishes.

General comment 5-202.12 Provide at least 100F water at handsinks.-Pf - Observed handsink by the back door only reaching 96F. Repair to maintain at least 100F. CDI- sink was repaired during inspection and reached 110F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed menu missing the disclosure on the back of the menu. Observed lunch special menu missing the disclosure. Disclosure should state "These items may be cooked to order." Verification required 10/19/2016

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 facility cooling cut tomatoes in the prep top on the cook line. Food needs to be cooled down to at least 45F before placing in the prep unit. CDI - tomatoes were taken to the walk in cooler to cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 4 servers handling food and portioning salad dressings without hair restraints.

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 TCS seafood stock made with cooked onions and cooked garlic that had been cooling since last night (over 6 hrs) that was 48 degrees in walk in cooler. CDI- Stock voluntarily disposed of by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish in fish prep cooler at 50-53 degrees, fish had been in cooler over 4 hrs was voluntarily disposed of by PIC. Observed cooked peppers taken from walk in to make pepper sauce had been left out for extended time, observed at 75 degrees, PIC said peppers had been out less than hour, peppers moved to walk in cooler until needed.

\3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a number of incidences of foods either actively cooling with improper cooling methods or evidence they had been cooled with improper cooling methods: eg, deep covered tubs of chicken wings cooling since last night at 46 degrees, deep tub of wrapped coooling smoked sausages in fridge, observed deep and wrapped containers of sliced tomatoes and cole slaw in walk in cooler. CDI- Reviewed proper cooling methods with PIC, PIC will rapidly chill most cooling foods in walk in freezer until properly cool, and store cooling foods and foods that are freshly prepped, in properly vented and shallow containers until cool.

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

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 large broken tile under bar dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smoked turkey portion in hot hold cabinet at 128, worker had just been chopping turkey and recently placed turkey back into hot box out of temperature. Hot holding box is for hot holding not reheating so ensure only foods at or above 135 go into hot holding. CDI- Turkey reheated for proper hot holding.

|4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few flat pans stored tight stacked while still wet.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood system clean. Observed significant grease build up on hood system including the hood filters. Needs cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on steam table/ prep table. CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish being thawed with running water right next to RTE corn in adjacent compartment of 3 comp prep sink. Corn potentially subject to raw fish contmination from food splashes. CDI- Corn removed from sink and boiled to cook.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food expo observed wearing bracelets while garnishing plates. CDI- Employee removed bracelets.

4-501.11 Maintain equipment in good repair. Small prep cooler on cook line is down, not working. PIC is in process of having cooler fixed and using working fridge unit until its fixed. Dish storage rack in dish area is peeling, needs recoating or replacing soon.

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 some damage to wall by handwash sink and chem storage racks in dish area and holes in the FRP wall next to this area. Have walls repaired.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed fried onion peels not time marked being held with TPHC. CDI- Onion peels properly time marked per TPHC procedure.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored over some single service cups and lids. CDI- Glass cleaner moved from above single service items.

4-501.11 Maintain equipment in good repair. Observed racks peeling in walk in bar cooler, needing recoating or replacing soon.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a couple loose baseboard tiles at door way to walk in bar cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lemon wedger stored as clean with some lemon rind stuck in blades. CDI- Wedger re-cleaned.

7-201.11 Store toxic materials to avoid contamination. -P Observed butane torch stored above cambros of dry goods. CDI- Butane torch stored in chemical storage area.

6-501.12 Maintain physical facilities clean. Observed dust build up on wall next to ice machine needing cleaning and some grease build up on hood needing cleaning soon.

3-501.16 (A)(2)&(B) Cold hold TCS foods at 45 or less. Observed bleu cheese crumble cold holding in make table at 55 degreees. CDI- Bleu cheese crumble placed inside reach in cooler to chill back to 45 or below.

4-501.11 Maintain equipment in good repair. Observed a few dry good storage racks that are peeling and need re-coating or replacing.

6-501.11 Maintain facility in good repair. Observed missing baseboard tile in walk in freezer needing replacing.

2-301.14 Employees need to wash hands and change gloves as required by NC food code. Observed employee handling cell phone with gloves on, change gloves, but not wash hands between changing gloves. CDI- Employee corrected, washed hands and changed gloves.

6-301.14 All handwash sinks need handwash signs. Bar handsink has no handwash sing. CDI- PIC placed sign on sink.

Protect food from contamination. Observed un-covered speed rack of cooling food stored directly under fan units of walk in freezer subject to condensation leaks. CDI- Food covered.

Maintain floors in good repair. Observed tiles have been repaired in beer walk in but other recently broken floor tiles need repair.

Maintain hood vents clean. Hood and hood vents need cleaning of grease build up.