NORDSTROM MARKETPLACE CAFE

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observe employee handle raw salmon while donning gloves, doff gloves, and go to don clean gloves without washing their hands in between glove changes. CDI - REHS intervened and educated employee on proper handwashing procedures. Employee washed hands before donning new gloves. 2 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a multitude of moldy tomatoes in WIC during inspection. CDI - PIC removed from WIC to hold for credit. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburger patties being stored behind RTE foods in prep unit drawer during inspection. CDI - Hamburgers moved to appropriate location. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed broken gasket on WIC door, and broken sanitizer dispenser at three compartment sink during inspection. Maintenance was on site to assess sanitizer dispenser, and three comp was not in use during inspection. Repair or replacement necessary. Observed household use mini refrigerator being used to store ranch squeeze bottles during inspection. CDI - PIC opted to store ranch bottles in an alternate, commercial grade unit. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 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 low grout lines all throughout kitchen area during inspection. Repair necessary. Observed heavy dust build up on WIC vent directly above cooling food items. More frequent or thorough cleaning necessary. 0.5 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink by three comp blocked by trashcans multiple times throughout inspection. CDI - PIC removed. Staff educated on maintaining access to handsinks at all times. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed produce being stored below unwashed produce in WIC. Ensure all washed produce is stored in a manner that keeps it protected from possible contamination. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items in RIC holding above 41F during inspection. See temperature chart. Ambient in unit 53F-55F. Maintenance contacted during inspection. All out of temperature foods held in unit for longer than four hours voluntarily discarded. All in temperature foods, and foods held in unit for less than four hours moved to WIC. 72 hour VR required. 1.5 pts. 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 cut chicken in RIC with a date of 6/9/26, despite PIC stating it had been cooked on 6/8/26. Observed oat milk with an open date of 5/28/26 in coffee lowboy during inspection. CDI - Date on chicken corrected. Staff educated on proper date marking for items cooked in house. Oat milk voluntarily discarded. Repeat. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed garlic aioli being cooled in a deep, covered plastic container in WIC during inspection. Aioli had been prepared from ambient, and needed to drop an additional 10F within just over an hour to achieve compliance. CDI - Aioli uncovered, placed in an ice bath, and periodically stirred. Aioli achieved 41F by 12:15pm. Repeat. 1 pt. 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 .

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pot pie soup above 70F after more than 2 hours of cooling. Observed roasted corn at 44F with 5 mins left in 6 hour window. CDI: Items were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cream cheese with a date of 12.30. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 roasted corn cooling in prep unit in container secured with a lid. Observed pot pie filling cooling in thick portions with melted ice wand. Observed sliced tomatoes cooling at a rate of 0.02F/min inside reach in cooler in container with a lid. CDI: tomatoes were placed in walk in cooler with lid removed. EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 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 dented can of adobo on shelving with cans for facility use. CDI: Item was voluntarily discarded.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed raw bacon discolored and with yellow and blue build up. CDI: Bacon was voluntarily discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Employee changed gloves and washed hands.

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 pan of chowder and a pan of Alfredo 94F-95F with 20 minutes left in 2 hour cooling window. CDI: PIC placed items in ice bath, items reached below 70F by end of 2 hr window. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed shredded cheese and unsalted butter being held on TPHC without time labels. CDI: Time labels were 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. Observed Alfredo and chowder cooling in metal pans without being stirred inside walk in cooler. CDI: PIC placed items in ice bath and stirred. 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 (A), (B), (C ) Use approved thawing methods. Pf. Observed roast and raw chicken thawing on sheet pan at room temperature. CDI: Roast was moved to walk in cooler, chicken was placed under running water.

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 minor food debris in bottom of reach in freezer. Clean as needed

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed server trays stacked on top of the server station hand wash sink. CDI - Items were removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above bread in the walk-in 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 hot-brined pickles from 4/7/25. CDI - Items was voluntarily discarded.

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. Observed a missing TPHC procedure for unsalted butter and noodles. CDI - EHS provided policy during inspection.

10-DAY VERIFICATION REQUIRED. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing consumer advisory for salmon on the “Chefs Specials” menu.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of chemical stored on top of drink syrup boxes. CDI - Items was removed. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with long beards and no restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm Quat sanitizer buckets with wiping cloths inside.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

10-DAY VERIFICATION REQUIRED. 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 an irreversible thermometer with a dead battery.

10-DAY VERIFICATION REQUIRED 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 wild sockeye salmon with no parasite destruction letter. Item is offered as undercooked with a consumer advisory. Establishment will only offer fully cooked salmon until the parasite destruction letter is received from Trident.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon filets in intact packages. CDI - Items were cut open.

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 worn labels for the salt and sugar bins. CDI - Manager relabeled the products.

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

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease and food debris on the grout surrounding the cook line.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed a dishwasher employee move from dirty dishes to clean dishes without washing hands in between tasks. CDI - Employee was educated and dishes were rewashed.

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 on top of dough in the reach-in cooler. CDI - Item was moved to the correct order.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time sticker for TPHC butter. CDI - Item was voluntarily discarded.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon filets in intact packages. CDI - Items were cut open.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies inside of the kitchen.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service items stored on a rack less than 6” off of the ground.

4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rusting shelves in the walk-in cooler.

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 grease and food debris on the grout surrounding the cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris underneath and behind the deli slicer blade. CDI - Item was taken apart to be recleaned. Repeat. No escalation in points due to improvement.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC stated that prime rib is par cooked and then fully cooked to order if a customer requests it. CDI - PIC stated that they will discontinue non-continuous cooking. Rime rib may be dipped in Au Jus sauce prior to service. 10-day verification for procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter next to the grill at 74 degrees. Observed unsalted whipped butter at 63 degrees by the server station. CDI - Items were voluntarily discarded. No points taken due to butter being used within four hours.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon filets in intact packages. CDI - Items were cut open.

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

3-302.15 Wash fruits and vegetables prior to use. Observed half-cut avocados with stickers still attached in the prep cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting boards with deep cuts on the prep line. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed melted handles of two spatulas. Items were voluntarily discarded. Observed rusting shelves inside of Refrigerator #3.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observd food residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 items cooling in WIC with change in temperature less that 0.12. Refer to temperature chart. -CDI- PIC moved items to freezer to rapidly cool. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris and labels residue from past uses attached to metal containers stacked on clean utensil shelves . CDI - All of these items were moved to dish area to be washed, rinsed, and sanitized again. - 1.5 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hamburger inside of reach in holding a temperature of 44F and BBQ chicken at 44F on prep top. Diced chicken was observed at 50F in reach in cooler. Per PIC, diced chicken was prepped prior to inspection. CDI - All items were moved to walk in cooler to be brought down in temperature. - 3 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on air drying shelves. Ensure that pans are stacked in a manner that allows air drying such as pyramid stacking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris and labels residue from past uses attached to plastic containers stored on air drying shelves . All of these items were moved to dish area to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes in prep unit holding a temperature of 45F. Observed chicken inside of reach in drawer holding a temperature of 50F. Both items were moved to walk in cooler to be brought down in temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 recently prepared tomatoes placed inside of prep units used for constant use in an open air environment. Ensure that foods are cooled in units able to achieve proper cooling. CDI- Food was moved to walk in cooler to complete cooling process.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x wet wiping cloths stored on top of countertops. Wet wiping cloths were moved to sanitizer buckets during the inspection. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the ground during the inspection. CDI- Placed off the ground during the 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. Cup with no handle being used to scoop seasonings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed romaine lettuce, spring mix and arugula recently washed placed inside of prep unit at a temperature range of 42-44F. CDI- Items were moved to walk in cooler to cool below temperature threshold.

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 recently prepared foods placed inside of prep units used for constant use in an open air environment. Ensure that foods are cooled in units able to achieve proper cooling. CDI- Food was moved to walk in cooler to complete cooling process.

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 oils and water placed inside of secondary containers without labels present. Ensure that items placed inside of secondary containers are easily identifiable containers.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sinks blocked single stove top burner on cart during the inspection. CDI Stove top burner was moved at arrival.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris and labels residue from past uses attached to plastic containers stored on air drying shelves . All of these items were moved to dish area to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced grape tomatoes inside of prep unit at 45F. Observed cheese at a temperature of 44F. Gyro lamb meat was inside of reach in unit at a temperature 46F, along with other meats stored inside of unit.

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 with lids cool;Kong inside of reach in unit holding temperature at 55F. Mushrooms were prepared earlier and would not meet temperature threshold if not CDI. Observed sliced grape tomatoes and cheese recently prepared placed directly inside of prep units. Foods cannot cool inside of open air environment units due to these units being in constant use. Grape tomatoes and cheese were moved to walk in cooler to finish fully cooling.

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 salmon thawing under water in reduced oxygen packaging with no packaging not opened. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on air drying shelves. Ensure that pans are stacked in a manner that allows air drying such as pyramid stacking.

4-501.11 Maintain equipment in good repair. Observed reach in refrigerator holding 55F.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are washing hands and avoiding recontamination by turning off faucets with a barrier such as paper towel. Observed an employee recontaminate their hands by turning the faucet off with bare hands. CDI- Employee rewashed their hands correctly after education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed debris from past uses attached to slicer and can opener. Observed two pans with minor food debris left attached. All of these items were moved to dish area 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. 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 roast cooling inside of walk in cooler after 20 minutes with only a 5F temperature drop in order for roast to meet cooling in the 209 minute time frame, roast would have to drop a total of 10.8F. CDI- Roast was broken down in to smaller portions 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 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 soups made the day before with today’s date on the pans. CDI- Soups were properly date marked during the 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 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 wrapped pasta cooling in a tightly packed metal pan inside of reach in cooler attempting to cool. CDI- Pasta was moved to walk in cooler on sheet tray to cool at a faster rate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on air drying shelves. Ensure that pans are stacked in a manner that allows air drying such as pyramid stacking.

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 . Aioli recorded past 7 days. CDI- Discarded. Points not escalated due to improvement.

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 . Cut cabbage and cantelope cooling in reach in coolers with wraps on. CDI- Unwrapped and dumped onto sheet tray. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. On wet cloth stored on counter.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed garlic cream sauce and cooked crab meat exceeded 7 day window

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf No TPHC sticker on for noodles, CDI- Sticker placed.

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 Sliced chicken and sliced tomatoes cooling in reach in and flip tops. CDI- Moved to WIC

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Cup with no handle being used to scoop dry peas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Establishment is using the 2009 Employee Health policy. CDI, a copy of the updated policy emailed to PIC

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. Establishment uses in house cleaning company. Provide copy of in house cleaning company’s cleaning procedure for vomit and diarrheal events. CDI, NC DHHS copy of the plan emailed to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cilantro lime sauce that contains garlic and oil at 47 in the flip unit. Observed cooked macaroni in the reach in unit at 49 F. Determined products were prepared less than 4 hours ago. CDI, products were placed in walk-in cooler for rapid cooling. Reviewed in house procedures for the cilantro lime sauce and procedure states that product is to be refrigerated after preparation. Recommend to update procedures to state that product must be cooled to 41 F prior to placing in flip top unit. Per PIC, new employee did not follow procedure for cooling the noodles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer below 150 ppm. Bucket contained wiping cloth. CDI, sanitizer re-made a correct concentration.

4-501.11 Maintain equipment in good repair. Observed reach in refrigerator shelving in beverage area rusted. Replace the damaged shelving.

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. CDI, advised PIC to purchase a max/min thermometer for the dish washing machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed trash cans placed in front of a handwashing sink. CDI. Trash cans moved. Keep sinks accessible at all times.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken in a commercial wrap thawing in the same sink as raw shrimp. CDI. PIC separated the items to thaw in different sinks.

3-401.11 (B) Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed large roast cooked to 123 F. PIC advised product was to be cooled down and served tomorrow. Roast must be cooked to at least 130 F and held at that temperature for 112 minutes. CDI, roast returned to the oven for continued cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a garlic cilantro sauce made in house at 55 F in the flip top unit prepared this morning. CDI product returned to the walk-in for cooling. Observed grilled chicken and sliced tomato in the flip top unit stored too high in the pan and at 43 F, lower portions of the products in the pans were at 41F or below. Items moved to the 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 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 in house prepared Tuscan butter, clam chowder, in house prepared pimento cheese with dates between 7/17/21 and 7/19/21. Observed in house prepared marinara sauce with no date, PIC was off of work when it was prepared. Observed milk with no date in the servers refrigerator. CDI, all products discarded. Discard all TCS products that are greater than 7 days old daily. Ensure all TCS food items are date marked and discarded per the NC Food Code.

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 in house prepared butter at 63 F. Product observed in a deep plastic container. 20 minutes later product was still at 63 F. CDI, PIC moved the product to a shallow metal pan and product began to cool properly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with no hair net or hat. Observed two food service workers with watches.

6-301.14 Post a handwash sign at each handsink. No handwash signs at back hand sink. CDI- Provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Two bowls had food debris on them. CDI- Brought to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Garlic in oil mixture, chicken, and ham recorded above 41F (see chart). CDI- Discarded, chicken cooled down.

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 Roasted Tomato garlic sauce, bolo sauce, sliced turkey, and chicken meatballs all with an expired 7 day window. CDI- Discarded. REPEAT. This is facility’s third date marking violation in a row. Facility must meet compliance with date marking or face an ITS.

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 Chicken cooling in room temperature recorded at 78F. CDI- Moved to WIC for proper cooling.REPEAT.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sani. Bucket stored on floor. Keep off floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two personal drinks stored on prep counters. Keep drinks stored in proper/approved areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced roast beef in flip top and garlic-in-oil mixture recorded above 41F (see chart). CDI- 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 Multiple foods observed exceeding 7 day hold window; salad dressings, Alfredo sauces, sliced turkey. CDI- All discarded. 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 Prepped pene cooling in WIC in tightly wrapped baggies. Brought to freezer for rapid cooling. CDI. REPEAT

3-501.13 Use approved thawing methods. Vacuum packaged salmon not thawing according to instructions which state to remove from packaging. CDI- Discarded. Facility will cut slit into vacuum packaged fish in future.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a hair restraint.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice want stored on dirty shelf in freezer. CDI- Taken to be washed. Facility will wrap in Silas wrap when storing.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Hot water is not recording a final rinse temp. of 180F on unit thermometer or black disc. PIC has stated they have had repeating problmes with machine in the past and have had to have it repaired twice in past 3 months. Work order called on site for repair. VR. Facility can use 3 comp. sink for sanitizing until repaired.

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 Egg whites dated 10-27 exceeded 7 day hold time. CDI- Discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken slices cooling with lid on CDI- Removed, points not esclated -- improvement noted.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dishmachine is recording a max. temp. of only 69F on black disc. Suspect that unit is set to a chemical sanitizer but chemical strips did not record a reading nor were there any chemical bottles. PIC called maintenance to repair unit. VR. Facility can use 3 compartment sink to wash rinse and sanitize in meantime because service is cut in half due to CVD-19

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 Pasta bowtie cooling in reach in cooler. CDI- Moved to sheet tray in WIC.

3-501.13 Use approved thawing methods. Vaccum packaged salmon not thawing accordint to instructions in removing from package. CDI- Facility will cut slit when thawing in future.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs being stored over ready to eat foods inside of 1 door mini unit adjacent to the oven. CDI- foods were rearranged. Observed ready to eat foods in the interior of the cold hold unit reach adjacent to the make line uncovered. Observed boxes of eggs stored on the floor in the walk in cooler. CDI- foods were covered and uplifted. REPEAT - 3 points.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in 3 comp sink was reading less than 200 ppm. CDI - Sanitizer was dumped and remade to adequate concentration. 0 points.(200-400 ppm) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with soiled debris and areas that were not so easily cleanable. Advise replacing can opener for cleanability reasons. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp, raw salmon, cooked potatoes and raw chicken stored in refrig. draw unit >45 degrees while cold holding. Observed butter in dense container in walk in cooler >50 degrees while cold holding. Observed rice on ice bath cold holding >41 degrees. Lettuce was cold holding > 41 degrees in refrig. drawer. Ambient air of refrig. drawer was 47 degrees. CDI/VR. Raw foods were placed in freezer unit to cool along with butter. Other out of temp foods were discarded. Will return to ensure they fixed damaged cold hold drawer. -1.5 points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Sugar and flour containers were not labeled. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed phone and Ipad being stored on cutting board while prep was being conducted. Ensure that service articles are stored safe from miscellaneous sources of contamination. -.5 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-boxed produce being stored over ready to eat foods such as breads in the walk in cooler. This is a repeat violation. CDI- Foods were rearranged during the inspection. Have violation addressed or risk losing double points on future inspections. No escalation of points due to the severity of the violation. -1.5 points. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ready to eat foods in the interior of the cold hold unit reach adjacent to the make line uncovered, also observed frozen dough stored inside of freezer unit uncovered. Refrain from storing containers of lemonade in direct contact with the floor. Refrain from storing unocvered water and tea pitchers in customer acitivty area. CDI- foods were covered and uplifted off the floor as required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatoes, blanched asparagus, sliced turkey and ham, cooked mushrooms, cheese and other ready to eat tcs foods were being stored in refrigeration and on prep surfaces >45 degrees. Chef stated that foods were placed in the refrig. unit and the unit was just hooked up not long before the inspection started. CDI- Foods were said to come from the walk in cooler so PIC placed all out of temp food items on TPHC for corrective action. Ambient air of the reach in 1 door unit near the oven station had an ambient air of 46 degrees. A repair tech came and serviced the equipment prior to the end of the inspection. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Facility is doing better with date marking overall but still observed a container of chicken tenders and a large container of pasta and marinara not dated. CDI- These foods were dated. REPEAT -1.5 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 Cooked corn, sliced tomatoes, cheese, boiled eggs and several other tcs foods were being cooled inside of prep of cold hold units and 1 door mini refrigerators. Containers of sliced tomatoes were cooling in dense amounts while being fully wrapped. Foods also was cooling inside of refrigeration that had an ambient air> 45 degrees. CDI- Foods were placed in shallow containers, unwrapped and placed in the walk in cooler for proper cooling methods. This is a REPEAT violation. Address violation moving forward or risk being placed on a risk control plan moving forward. - 1 point.

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. Spatula that was being used for prep was being stored in between cold hold equipment and the wall area near the cold hold unit. Store in use utensils in areas safe from possible contamination. 0 points.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed a box of single service articles being stored on the floor in the back room storage area. Refrain from storing boxes of single service articles on the floor' s surface. -0.5 points. General Note: Focus on cold holding temperatures. Also point emphasis on cooling methods. All repeats that were noted today will be taken in full moving forward if not addressed immediately.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw burgers were being stored over freshly cut tomatoes and onions in the 1 door reach in near the grill. Boxes of produce were being stored in direct contact with the floor' s surface. CDI- Raw beef patties were rearranged and produce was uplifted off the floor. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over ready to eat chicken in the walk in cooler. CDI- foods were rearranged and stored correctly. -1.5

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine only reached 153 degrees max during trial runs. EHS will have to return to ensure the machine has been serviced and adequately hot water sanitizing. Refrain from using dish machine until servicing is done. Use 3 comp sink to sanitize dishes as needed. VR -1.5 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Slicer contained food debris located along the interior of the and exterior. Ensure that food contact equipment is being cleaned as frequent as 4 hours. CDI- slicer was placed in 3 comp sink for cleaning. *General Comment* No sanitizer was made and food prep was stated to of been occurring 2-3 hours prior to the inspection. Ensure that sanitizer is readily available to sanitize food contact surfaces as needed. Sanitizer was made.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked chicken, sliced tomatoes, gallon of milk and some cheeses were not dated and stated to of been in refrigeration since the day before. CDI- all foods were labeled during the inspection. REPEAT -3.0

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 sliced tomatoes were being cooled while covered in 1 door reach in unit that was being used heavily for prep. CDI- food products were ventilated and placed in walk in cooler for sufficient cooling methods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees were not wearing hairnets while doing food prep.

3-302.15 Wash fruits and vegetables prior to use. Avocados were being stored with ready to eat foods on the service line with stickers still on them.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage being stored directly over service foods in 1 door mini prep unit. General Note** Remove soiled buildup from walk in cooler racks.

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 does not have parasite destruction letter for smoked salmon. 10 day verification required.

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 turkey, roast beef and ricotta cheese with no date markings. CDI labeled product.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy could be located. CDI provided copy of health policy to PIC who is to have each employee sign.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on serving line . -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rack where clean pans are stored in need of cleaning due to buildup of debris.

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 large lexan container of tomato bisque soup cooled from last night at 52 degrees in walk in cooler. CDI discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken , salmon, pasta in prep unit greater than 45 degrees CDI chicken discarded all other items taken to walk in to cool. Observed cheese and tomatoes in pizza prep unit greater than 45 degrees cdi discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato bisque soup cooled in too great of volume and tightly covered. CDI discarded and pic instructed staff to cool in smaller portions and in smaller metal pans.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk, ricotta cheese, tomato basil soup not date marked. CDI labeled product. 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 8 quarts of half and half past manufacturers expiration date. CdI discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods in prep unit . CdI relocated eggs to lower shelf.

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 tomato soup coooled from last night in large lexan at 51 degrees. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato basil soup cooled from last night in to great of volume per surface area. CdI discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese and ricotta cheese with no date labels. CdI feta discarded and ricotta labeled. 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 tuna salad held 8 days. CDI discarded product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area,

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on top of a reach in cooler where food was stored. Beverage relocated.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs over ready to eat foods in a flip top reach in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in cold holding equipment above 45F (see chart). CDI- instructed PIC to discard any foods not sold within 4 hours.

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 foods above 45F in flip top coolers. PIC stated the foods were prepared earlier today and placed into the prep. units for cooling. CDI- instructed PIC to discard foods within 4 hours.

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

4-501.11 Maintain equipment in good repair. Observed the walk in cooler non-functional. PIC stated the cooler fan stopped working on 8/11/16 around 11:30AM. The fan has been repaired and reinstalled in the unit. All TCS foods in the walk in cooler were relocated to reach in coolers or freezers for cold holding. Return visit required to ensure the unit is functioning properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partially cooked chicken stored directly above potatoes in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the can opener blade. CDI- item set aside for recleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed the facility partially cooking chicken filets. CDI- facility will discontinue this practice until procedures are written and approved by the regulatory authority.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in a flip top cooler cold holding above 45F (see chart). CDI- items relocated to the walk in cooler 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 Observed an opened container of feta cheese without a datemark on it. CDI- datemark added.

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 butter packets held using TPHC with a discard time of 3:30PM out at 5:05PM.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed newly printed to-go menus with incomplete consumer advisory statements. VR within 10 days.

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 grill corn cooling on sheet pans while at 67F. CDI- corn was relocated to the walk in cooler for cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 metal containers stacked clean with visible food debris on them, 1 ceramic bowl stored clean with dried debris on it, and a can opener stored clean with dried debris on the blade. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on the inner surface of the ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle not labeled. CDI- label added.

3-304.14 Wiping Cloths, Use Limitation - C Observed 3 sanitizer buckets at 0ppm quat concentration.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored directly over cleaned plates. Beverage was relocated. Minor improvement since last inspection.

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 tomato soup in the walk in cooler at 51F. The soup was made yesterday and was stored in a 5 gallon plastic container for cooling. CDI- soup was discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one milk carton opened on 11/19 without a datemark and one container of hummus opened on a previous day without a datemark. CDI- datemarks added.

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 facility using TPHC for butter packets without a time sticker on the butter packet container. CDI- butter packets were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted corn cooling at room temperature while the corn was ~80F, sliced tomatoes cooling in an open air pizza prep cooler at 51F roasted potatoes cooling in the walk in cooler with plastic wrap over them, and tomato soup cooling made on 11/19 at 51F in a 5 gallon plastic container. CDI- soup discarded, corn was transferred to the walk in cooler, sliced tomatoes were transferred to the walk in cooler, and the plastic wrap was removed from the potatoes.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed the facility using 2 'household use only' crock pots for soup hot holding. 4-501.11 Maintain equipment in good repair. Observed a reach in cooler with 2 torn gaskets. PIC stated the gaskets have been ordered.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored above a preparation table and another employee beverage stored on top of a preparation table. Beverages were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener stored clean with dried debris accumulation on the blade and 4 utensil with dried debris on them. CDI- items recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter packets being stored in a refrigerated container on the cook line above 45F (see chart). CDI- butter packets relocated to reach in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomato soup made 9/8 without a datemark, feta cheese container opened on 9/7 without a datemark, and hummus opened on 9/7 without a datemark.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes being cooled in an open air cooler at 51F. CDI- tomatoes were placed into walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked while wet above the dish machine.

4-501.11 Maintain equipment in good repair. Observed 2 torn reach in cooler gaskets.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee bare hand contact of cookies while applying cream cheese frosting. Inspector asked him to discontinue and use gloves instead of BHS ready to eat foods and he proceded to donn gloves without washing hands. CDI- PIC had him wash hands

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 bare hand contact of cookies. CDI- reheated

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one hand sink blocked by speed rack. CDI- removed

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 of parastie destruction from 3 fish but has from other purveyors. Provided by end of 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 multiple cooked foods including but not limited to roast beef, carrots potatos and corn, cooked yesterday not date marked. CDI- date marked

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 butter on TPHC without time label. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed small breakfast menu with eggs. Staff stated that eggs may be ordered and served upon request and the menu has no Consumer Advisory or disclosure. VR

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

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 handless bowl in food.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed wait staff with washed lemons to be cut for garnishes with no barriers/gloves present. When wait staff was asked how they would cut the lemons she picked up the lemon to hand to the chef to cut with her bare hands. Did not seem to understand no bare hand contact of ready to eat food rules. CDI- instruction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Observed three canters for customer self service being cleaned in n hand wash sink in drink prep area. CDI- removed to be cleaned in dish wash area; instruction provided

3-401.11 Cook foods to required cook temperature. Observed two just removed from cooking turkeys resting on counter. Observed internal cook temperature to be 130 F. PIC stated they rest up to 160 F. Observed no temperature log documentation to support this. CDI- placed back in oven to restart process

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observe most all foods in top of prep unit to be in excess of 49 F, including but not limited to HB eggs, cooked chicken, cut tomatos, mozerella cheese and cooked corn. CDI- placed on TPHC for discard at close (9pm)

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked corn, chicken and another cooked TCS food not date marked. CDI- PIC labeled or discarded.

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked, cut chicken stored in walk in covered at 50 F. CDI- covers removed

4-501.11(A) Maintain equipment in good repair. Observed all foods in top of main prep unit at 49 F or higher. VR for repair

2-101.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Observed facility unable to provide written employee health policy. CDI- handout given

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. Observed dishwasher handling clean and soiled utensils interchangeably without washing hands. CDI- instruction provided

3-402.12 Fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. Observed facility unable to provide proper letters of parasite destruction for salmon.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed small covered container of raw sausage stored above container of RTE foods. CDI- removed to bottom

3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed cooked out of date in refrigerator. CDI- PIC discarded

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed roasted potatos cooling in high volume metal pan covered with plastic in walk in cooler. CDI- removed to open on sheet tray on speed rack

2-103.11 Person-In-Charge shall oversee safe food handling, cold holding and proepr utensils washing Duties. Observed cold hold unit known to be out of temperature and multiple TCS foods out of temperature. Observed food employee runnnign dish machine bit machine not sanitizing because booster heater not turned on. CDI- instruction provided

2-301.14 Food employees shall wash hands before donning gloves to work with food. Observed food employee donn gloves to handle ready to eat foods without washing hands. CDI- instruction provided

3-302.11 Packaged and Unpackaged Food shall be Separaed so as to prevent accidental contamination. Observed raw sausage stored above ready to eat foods in refrigerator. CDI- reorganized

4-501.112 Mechanical Warewashing Equipment shall meet minimum Hot Water Sanitization Temperature. Observed dish machine temped at 158 F. CDI- repaired Observed repair tech turn booster heater on and unit temped at 160.5/

3-401.11 Raw Animal Foods shall be cooked to required temperatures to destroy pathogens. Observed undercooked cooked and cooled roast in walk in cooler, listed as on consumer advisory. CDI- PIC discarded

3-501.16 Cold Held TCS foods shall be maintained at 45 F or colder. Observed multiple TCS ingredients , not late prep, above 48 F on top of prep unit. VR for cold holding

3-306.11 Food Display shall Preventing Contamination by Consumers. Observed uncovered tea and water pitchers at counter accessible to public. CDI- removed

4-501.11 Equipement shall be maintained in Good Repair and Proper Adjustment. Observed main prep unit not properly cold holding. Repair tech adjusted will recheck VR

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed bit of dried food on lid of pan and on handle of mandoline. CDI - cleaned.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Hold cold TCS foods at or below 45F at all times. Observed Jack cheese at 62F, butter pats at 63F, heavy cream at 65F. CDI - all voluntarily discarded. Left TPHC forms for Chef to try using for these products in the future.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Properly date mark TCS RTE foods which will be held in facility for more than 24 hours after opening or preparation. Observed one pan of cooked chicken not date marked. May have been from today. CDI voluntarily discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed salt and pepper mix and flour not labeled.