ROOSTERS WOOD FIRED RESTAURANT AND WINE BAR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) portions of TCS food (chicken in kitchen area hot box, two (2) pans of chicken thighs in alto Shaam at prep line) at below 135F (116F, 129F, 133F, respectively.) PIC confirmed with food employees that food had been prepared and placed into hot holding less than 2 hours prior. CDI - Food items were reheated via oven to temperatures above 165F. 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 one (1) portion of TCS food (arugula) in prep cooler at a temperature above 41F. CDI - PIC voluntarily disposed of out of temperature portion of food. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) small squeeze bottle at salad prep line (vinaigrette) with no label. All other working containers within establishment were labeled accordingly. CDI - PIC labeled bottle before returning it to prep line.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee (sous chef) with wrist watch on during food prep. Remove jewelry prior to food service.

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 one (1) stack of single service article boxes (paper napkins, to go boxes, etc.) at dry storage area directly at ground. PIC stated that boxes had been delivered earlier on day of inspection.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee use gloved hands to retrieve firewood , then changed gloves without washing hands prior to returning to food related task. CDI Employee washed 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 food employee touched boiled eggs with bare hands.. CDI food was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sinks with visible food debris. CDI.. Sink was cleaned out.REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils and plates stored as clean with visible food debris. CDI.. Items were sent to dish machine to w/r/s 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer or reaching 180 at final rinse cycle.. Repair tech was call out to facility. EHS will return in 3 days. Facility does have a second dish machine that can be used . 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 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 food held from previous day without date mark. CDI.. Prep dates were added by PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed butter milk for onion rings held on time, without a written procedure. CDI.. TPHC sheet was filled out and extra TPHC left at facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed cart and boxes blocking handwashing sink.CDI cart and boxes were removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible food debris in handwashing sink. CDI.. Sink was cleaned out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41. CDI.. Items were sent to quickly cool down. Turkey was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 Observed TCS food items without date marking made from previous days. CDI items were date marked. (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 TCS food items without date marking made from previous days. CDI items were date marked. 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labels to identify contents..CDI items were label during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed damp wiping cloth on prep table

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored as clean in prep top with stickers still intact.

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 utensils stored as clean in bins with visible debris. CDI..Bin was moved to dish pit

4-501.11 Maintain equipment in good repair. Observed gasket of cold drawer by prep unit in need of changing out. CDI.. PIC changed the drawers out

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 container of water used to store in use utensils visibly dirty. PIC removed dirty container and replaced with clean container and new utensils.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Grits placed into holding equipment before reaching reheating temperature of 165.0 F. Grits reheated to 183.0 F then placed into holding.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Found ROP package of Salami without proper labeling indicating holding time and temperature. CDI- discarded voluntarily.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers still wet stacked together. - 1 - REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squeeze bottle of oil, water and vinegar not labeled while in use. CDI - Bottles labeled during inspection. - 1 - REPEAT

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed dipper well water not running with utensils in water. CDI - PIC turned water on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers still wet stacked together. - 1 - REPEAT

6-501.16 Store mops for air drying after use.- Observed mop heads stored down in can wash. - 0.5 - REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - EHS observed an employee twist top drink stored above food prep area and clean utensils. CDI- PIC moved item away from food prep and clean equipment/utensils.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - EHS unable to provide written documentation of parasite destruction of salmon cooked to order on the menu. Only identifier of the salmon was a written receipt from stone company. A VR will occur within 10 days to ensure proper letter is provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed two pans of shredded cheese, cooked potatoes, and cooked squash above 41F. CDI- PIC was able to quickly cool the item. 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(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 butter said to be on tphc with written procedures without start and end time. CDI- PIC voluntarily discarded the item. The item was 71F.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squeeze bottle of oil and water not labeled while in use.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

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

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

6-501.16 Store mops for air drying after use.- Observed mop heads stored down in can wash. CDI- PIC corrected the storage.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed cutting board and knife stored in front of hand sink. CDI- PIC moved items. 6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at front hand sink. CDI- EHS provided PIC with hand wash sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed meat slicer with debris left on it and said to have been clean since last use by employee. Observed sticker residue left on several metal containers stacked together. CDI- PIC had employee clean items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine functioning at 0 ppm cl. PIC stated a call had been placed to maintenance. PIC has instructed staff to us large high temp dish machine in back or 3 comp sink. A Vr will occur within 3 days to ensure Cl dish machine is functioning properly. -REPEAT- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed goat cheese, pimento cheese, cooked carrots, and butter milk above 41F in flip top units. CDI- PIC moved all items to walk in cooler to quickly 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 cold holding equipment gaskets and doors in need of cleaning due to food debris and food residue build up.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine being used at 0 ppm cl. CDI- PIC called maintenance, EHS observed maintenance operator and EHS observed Cl at 100 PPM cl prior to ending the inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several in use shakers and squeeze bottles without a label.

4-501.11 Maintain equipment in good repair. REPEAT- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed low boy not functioning and not in use. Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed wet absorbent cloths being used under cutting boards.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed cutting board stored in front of grill hand sink. Observed several boxes stored in front of back hand sink. CDI- PIC moved items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - REPEAT- Observed unwashed produce and mushrooms stored above RTE foods in walk in cooler. CDI- PIC corrected issue and re educated staff. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.- Observed PIC use thin probe thermometer without cleaning using. CDI- PIC properly cleaned thin probe after use and re educated on when to clean thin probe.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed two small containers of sliced tomatoes above 41F. CDI- PIC moved items to walk in cooler to quickly 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed low boy cooler pooling water. Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed cucumbers stored above RTE foods in a low boy cooler. CDI- PIC was able to correct storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - REPEAT- Observed commercial cream fresh, tomato sauce, and shredded chicken without dates. Observed farro and cooked chicken wings dated for today however PIC stated those items were prepared yesterday. CDI- PIC was able to properly date all items for yesterday since those items were said to be prepared that day. 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 - EHS observed sliced roast beef in wic cooling in deep container and covered. EHS observed butter beans cooling in large containers and in ambient air. CDI- PIC uncovered all items and placed in wic to quickly 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 several in use squeeze bottles in use said to oils without a label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal pans still wet and stored clean according to PIC.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed wet cloths stored under cutting boards. Ensure all non food contact surfaces are smooth and non absorbent.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee coffee stored above food prep area. CDI- PIC voluntarily discarded the item. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several food items in the walk in cooler at or below 41F and uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a small reach in cooler holding milk and ranch above 41F. See temp chart. CDI-PIC voluntarily discarded the item. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 - REPEAT- Observed beets dated 2/10, observed anchovies dated 2/7, fries had a label unable to read, also observed several containers of pasta, beets, and cream sauce dated for 8 days. CDI- PIC corrected 8 day date marking and voluntarily discarded expired foods. NOTE: If violation is noted on next inspection or visit permit action and RCP may be implemented. A slight improvement has been noted with date marking however point deduction remains the same. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans still wet and stored clean according to PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors and lids open during the inspection. CDI- PIC corrected the violation.

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. 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 minor damaged ceiling tiles. Observed minor build up on ac/heat vent covers. No leaking observed.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee coffee stored above prep unit on cutting board. CDI- PIC voluntarily discarded the item.

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 . -REPEAT- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - REPEAT- Observed cooked pasta dated (11-6) and (11-10) and chicken without a date. CDI- PIC voluntarily discarded the items.

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 unsalted butter on TPHC without a start time of 9AM according to PIC. CDI- PIC voluntarily discarded the item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomato basil soup hot holding below 135 degrees. CDI: PIC instructed food handler to reheat. Reheat temperature reached and soup placed back into hot holding. -0-

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 items in cold hold drawers including chicken wings, grilled chicken, sliced roast beef, prep top including farro, cooked onion, and spinach over 41.0 F. See temperature chart. CDI: After conversation determining when items were placed in prep units, PIC placed items immediately on to speed cart and cooled in walk in cooler. PIC voluntarily discarded items including sliced tomato, field greens, arugula, and taboulah stored overnight in prep unit. -REPEAT- -3-

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 lamb meatballs (8/5) Chicken stock (8/2), Veal stock (8/1), Beef roast (8/5), Short ribs (8/5) all expired. CDI: PIC voluntarily discarded. -REPEAT- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open container of whole milk and house cut Brie with no date marking. CDI: PIC discarded milk and placed date marking on Brie. PIC stated Brie was sliced day prior to inspection. -1.5-

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 tightly covered fingerlings cooling from prep. CDI: PIC had employee place fingerlings in single layer on metal sheet and placed on speed rack in walk-in. Observed rotisserie chicken in large deep plastic tub cooling with tight fitting lid. Observed beans cooling at ambient air 130F CDI: PIC voluntarily discarded chicken. beans moved to wic with ice paddles. -REPEAT-0.5-. NOTE: Improvement has been made since last inspection so point deduction remains the same. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in throughout dishwashing area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of mixed berries stored directly on the floor in the freezer. Keep food 6 inches off floor. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers prepping food with no hair net or beard guard. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in both dish washing areas. -REPEAT- -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids on both dumpsters. Keep lids closed. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed backpack and cell phone on shelving. Keep employee items in designated area.-0-

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 tomato soup at 87F and according to PIC and time stamp the item had been cooling since 10:45AM. CDI- PIC voluntarily discarded the item.

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 pulled chicken, quinoa, chicken wings, roasted tomatoes, goat cheese, tomato sauce, cured egg yolk, pesto, sliced turkey, sliced roast beef, elbow noodles and pork all above 41F. In a prep unit. EHS observed unit functioning above 41F. See temp chart. A VR will occur within 3 days to ensure all TCS foods are maintained at 41F or below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 cured egg yolk, and veal sauce (5/24) without a date or expired. CDI- PIC voluntarily discarded the items.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf - Observed cooked short ribs ROP from today not documented properly. PIC at the start of the inspection stated no ROP had taken place. However when EHS observed ROP short rib in walk in freezer PIC stated it occurred by him prior to the inspection. CDI- PIC Kevin was able to properly document ROP short rib and educated staff member on when to 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 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 tomato sauce cooling in walk in cooler not meet proper cooling parameter. Also observed large containers of cheese cooling in the walk in and covered. CDI- PIC voluntarily discarded the tomato sauce, uncovered cheese sauce and added ice paddles.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed sauce thawing in water at 77F. CDI- PIC removed sauce and placed in walk in uncovered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans still wet together.

4-501.11 Maintain equipment in good repair. - Observed large prep unit functioning above 41F and keeping TCS foods above 41F.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee bare handing large loafs of bread. CDI- PIC had employee voluntarily discard the items.

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. - REPEAT- Observed a few stacks of metal pans stored clean according to PIC with sticker and tape residue left on them and stacked together. CDI- PIC moved all items to dish pit area to be properly cleaned. NOTE: Point deduction has remained the same since EHS has observed an improvement from last inspection. However, if the violation is noted again during the next inspection point deduction will increase.

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 stacks of plates stored on bar close to customer seating.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed PIC unable to provide documentation of written procedure for vomiting and diarrheal clean up events. CDI- Per state guidance no point deduction occurred and PIC provided with written procedures.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed large trash can stored in front of handsink. CDI- PIC moved trash can.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed plastic containers and metal containers stacked together with sticker residue and said to be clean by PIC. Observed meat slicer stored clean according to PIC with food debris on item. CDI- PIC moved all items to dish pit area to be cleaned properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. - REPEAT- Observed several TCS foods, sauces, au jus without date. Observed chicken salad dated 12/14 (today) but according to PIC time was from 12/10. CDI- PIC voluntarily discarded all items.

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 several flip top items on TPHC with written procedures however items were not marked with start and end items. PIC stated items went on time at 11AM. CDI- PIC voluntarily discarded the 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cooked beats, cooked chicken, and cooked grain all covered and attempting to cool in the wic. Observed chicken and cheese in cold hold drawers attempting to cool and covered. PIC stated all items were from ambient prep. CDI- PIC uncovered all items and placed in ice baths to quickly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed all plastic pans, metal pans, and plates stacked together clean and still wet. Also observed an employee cleaning the slicer and use a towel to dry after sanitizing occurred. CDI- PIC had an employee re wash all items and dry correctly.

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 cook-line equipment and cold holding equipment throughout kitchen in need of cleaning due to food debris and grease residue.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed bell type back flow prevention device with a hose nozzle attached causing constant pressure. CDI- PIC removed nozzle.

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 broken tile hear can wash damaged and in need of repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee twist top drink stored above active food prep. CDI- PIC voluntarily discarded the item.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee preparing RTE burger and bun with bare hand. CDI- PIC voluntarily discarded the item. Washed hands and donned gloves to properly prep RTE foods.

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 container of mussels without a tag. According to an employee and PIC another employee discarded the tag and bag. A VR will occur no later than 10/9/21 to ensure shellstock tags are being kept and properly documented for 90 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed elbow noodles, cooked beets, rice, cooked peppers, sliced turkey, motza cheese, cooked tomatoes, sliced cherry tomatoes, red sauce, sliced lamb and sliced turkey all above 41F. See temp chart. PIC voluntarily discarded the items. A VR will occur no later than 10/9/21 to ensure all TCS foods are kept at 41F or below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed cooked onions, cooked shrimp, roasted peppers, motza cheese, roasted beets, and 25 pounds of short rib without a date and from yesterday or two days ago according to the PIC. CDI- PIC voluntarily discarded the items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing RTE foods and cooking while wearing watches and bracelets on the wrist.

4-501.11 Maintain equipment in good repair. - Observed flip top units keeping TCS foods above 41F and functioning above 41F. EHS will follow up with the facility to ensure all TCS foods are kept at 41F or below. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items mixed in with retail food and dry storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cut lettuce with incorrect date label - CDI - voluntarily discarded. Observed no date mark on opened carton of half and half and opened tub of fresh mozzarella. CDI - both voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in two places ready for service but with labels still attached and another tub of washed (still wet) avocados with labels still attached. Be sure to remove labels before washing and then wash before cutting.

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 two dry goods containers with unhandled cups being used as scoops. Use handled scoops.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed two dumpsters with doors open and one dumpster with missing drain plug.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed bar dish machine dispensing no sanitizer into final rinse. CDI - company representative arrived and replaced broken line to sanitizer, machine then tested in compliance at 100 ppm free chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one hot box holding a few pieces of chicken at 110F-114F. CDI - PIC discovered that temperature control knob had been accidentally turned down. CDI - the chicken was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked pasta, cooked red cabbage, roasted root vegetables, cooked beans and pork ragu measuring 43F-48F in prep units. Also observed several foods measuring 42F. CDI - all foods measuring above 41F were voluntarily discarded. REPEAT. VR - verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of water near wood fired grill. CDI - water was labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed pesticide can at bar. Can was labeled not for use in food service facilities. CDI - product removed to outside shed.

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 in-use tongs at open kitchen stovetop being stored in room temperature container of water. PIC corrected by changing all in-use utensil storage to water bath at 135F or above on stovetop.

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

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on Dumpster.

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 missing tiles at can wash.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee handle turkey with bare hands. CDI item discarded.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. CDI signs provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs above RTE food in reach in unit. CDI item relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed marinara sauce, mozzerella, mozzerella balls, ricotta spread, eggplant, pepperoni, portioned chicken, sliced cheese, duck jus, mayo, turkey, tomatoes, blanched fries, grits, pork, and pasta above 41F in prep units and walk in. CDI items discarded or moved for cooling. Verification required.

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 garlic confit (6.22), mustardo (8/23), pickled fennel (6/22), and anchovies (8/1) held over 7 days. CDI items discarded. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility not keeping up with logging when they ROP different products, cook short ribs for sous vide, and have no records of training employees handling ROP products within the past year. Repeat. Verification required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed no variance for preservation of mustardo sauce and pickled fennel. CDI items 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. Observed fingerling potatoes cooling while covered and stacked in walk in cooler. CDI items spread out on sheet pan.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at kitchen hand sink. CDI - towels resupplied.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on cooked chicken sand cooked turkey. CDI - both voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed expired quinoa 2/7 and salmon 2/4. CDI - both voluntarily discarded.

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 unsalted butter on counter at cook line. Intention was to use TPHC but times for begin and end of 4 hours were not documented. CDI - points taken but butter allowed to be kept as start time for 4 hours was known and marked on pan as correction. Also found several other packages of butter softening for same use without times marked. CDI - those extra packages were voluntarily discarded.

3-502.11 Obtain a Variance for specialized processes.-Pf. Observed facility preparing sauerkraut in house using fermentation technique without having applied for and received a variance from the State. CDI - sauerkraut voluntarily discarded. Application provided for variance. 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed HACCP plan was not submitted for fermentation producing sauerkraut before engaging in specialized process. CDI - sauerkraut voluntarily discarded. Application provided for variance. 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed one ROP package of one chorizo sausage link unlabeled. CDI - package voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed no variance for fermentation for preparation of sauerkraut. CDI - sauerkraut voluntarily discarded. Also observed one package of ROP salmon, which is not approved in variances issued. CDI - salmon voluntarily 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 unhandled scoops in flour, sugar, macaroni, and rice. All removed and replaced with handled scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying metal pans. Employee stopped and corrected.

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 area of floors and baseboard tiles showing wear. 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 soiled ceiling tiles and vent covers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine not dispensing chlorine sanitizer. CDI - service person was called, arrived, and repaired 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 pan of cooked wings with no date mark. CDI - dated for night before when chef present today panned them. 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 expired TCS foods - potatoes labeled 12/4 and compound butter labeled 11/27. CDI - both voluntarily discarded.

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 entire pizza cooler holding foods on TPHC but no start/end times were written down anywhere and TCS items measured above 41F. CDI - items allowed to remain another hour as the time they were placed into service was known. PIC will go over procedures again with staff and coach as needed.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf., Observed one ROP'd package of duck without required label. CDI - duck voluntarily discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled gaskets and several areas where heavy dust has built up on equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. CDI - slicer removed to be rewashed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items in walk in cooler holding above 41F. Examples above in temperature chart. PIC removed and voluntarily discarded all TCS items measuring above 45F. He also voluntarily discarded all TCS items measuring above 41F which were made before yesterday evening. Remaining TCS items were moved to walk in cooler in adjoining sister facility Copain, where cooler temperatures were 38F. Repair person called. VR - verification required.

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 pulled out for softening and use under TPHC did not have start and end times on it. CDI - PIC had employee put times of 9-1 on pan with a label.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of salt, pepper, oil, and flour on cook line.

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 spoons set out in water measuring 104F. Water had cooled as PIC walked with inspector. PIC sent spoons back to dish and replaced water and new spoons.

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

4-501.11 Maintain equipment in good repair. Observed rust showing on upright posts in walk in cooler, shelving in reach in cooler. Observed split gaskets in a few places. 4-502.11(A) Maintain utensils in good repair. Observed chipped pan lids and chipped paint on citrus juicer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled cooler gaskets and soiled lip on ice machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chlorine sanitizer at dish machine measuring 0 ppm. Machine was just being set up for the day - not yet in use. CDI - service person arrived and replaced the line. Sanitizer then measured 100 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several foods in some prep units and cold drawers not holding at or below 41F. A few were because they had been placed there from blast chiller prematurely this morning but others had been in cooler overnight. The ones still cooling were placed back into the blast chiller; the ones from overnight were voluntarily discarded. PIC called service person to check refrigeration. VR - 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 several foods were places into cold holding with the assumption they were 41F or below but when PIC queried staff, they stated they had not checked temps as per SOPs. VR - verification required. Will return next week to see what corrective actions have been taken in regards to training and monitoring.

4-501.11 Maintain equipment in good repair. Observed rust showing on some upright posts on walk in cooler racks and rust on interior of walk in cooler door. Observed one hood light out in back kitchen near reach in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipped floor tiles, missing baseboard tiles, damaged ceiling tiles, damaged walls 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. Observed soiled ceiling tiles and light shields.

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 three large pans of onion soup cooling in walk in cooler. Cooling rate of 0.42F per minute was not adequate (see chart). CDI - items were placed onto speed rack and rolled into walk in freezer to cool quickly. Spoons were used to stir periodically. Soup dropped from 124F to 99F in 34 additional minutes, which is an acceptable cooling rate of 0.74F per minute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tops of some prep coolers not holding TCS foods at or below 41F. CDI - discussed new critical limit of 41F or below with PIC.

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 three large pans of onion soup cooling in walk in cooler. Pans were uncovered but soup was not being stirred and cooling rate was not being met. CDI - items were placed onto speed rack and rolled into walk in freezer to cool quickly. Spoons were used to stir periodically.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths on countertops rather than in sanitizer buckets.

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 chipped floor tiles, missing baseboard tiles, damaged ceiling tiles, damaged walls 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. Observed soiled ceiling tiles, soiled floors in corners and behind swinging doors, and very dusty pipes and cords above cook line.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in the hot holding unit on front line at 129F-137F. CDI- PIC reheated chicken in the oven to180F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt not labeled on front prep line. CDI- container was labeled.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors not closed and some debris around dumpster area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a ceiling tile that which was absorbent rather than washable. 6-501.12 Cleaning, Frequency and Restrictions - C Observed several ceiling tiles in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bar handsink blocked with perforated pan. CDI - perforated pan removed. Keep handsink clean and accessible at ALL times and use ONLY for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed flip top unit on left side of front kitchen, including cold drawers, and cold drawers at pizza station not holding all TCS foods cold. CDI - items were individually assessed for length of time out of temperature and were either voluntarily discarded or spread out on sheet pans to cool rapidly in the walk in cooler. Maintenance company was called and TCS foods will not be held in these coolers until they are functioning properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on opened jug of milk. CDI - milk voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one container of feta cheese dated 6/23. CDI - feta voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two sanitizer buckets with label wearing off. CDI - PIC relabeled immediately.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed no date marking on package of raw pork and packages of raw gizzards. CDI - voluntarily discarded. Observed a few packages of ROP raw livers holding at 46F in cold drawer of left side flip top cooler. Livers had been packaged today and corresponding packages in walk in were measuring under 41F. CDI - since product had been in place for under two hours, packages were opened and placed into walk in for rapid rechilling, reaching 43F in just over 15 minutes.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and pepper pans unlabeled.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle soiled dish pan and soiled damp cloth, then start unloading clean utensils from dish machine without first washing hands. CDI - PIC corrected employee and had utensils rewashed as well.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed pan of blanched fries resting directly on top of more blanched fries in pan beneath. CDI - upper pan removed, contaminated fries discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed two cooling units that were not holding TCS foods at or below 45F - flip top on left of make line in front kitchen and cold drawers in prep cooler closest to pizza oven in front kitchen. CDI - items were assessed for length of time out of temperature and were either discarded or spread out on sheet pans to rapidly rechill in walk in cooler. PIC said flip top had probably been left open and said that he has been working with repairperson on keeping cold drawers working well. He will keep monitoring both.

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 portioned pasta, portioned chicken wings, and tub of rice all portioned or panned and closed up before reaching 45F or below. CDI - all items had been covered for storage within the last hour and were immediately opened and spread on sheet pans to finish cooling.

4-501.11 Maintain equipment in good repair. Observed rusted cooler racks remain in only one cooler - improvement noted.

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 a lot of dust on ceiling tiles above warewashing area and on cords holding hooks hanging above tilt skillet in back kitchen. Observed dust on ceiling tiles in front kitchen as well. 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 three hood lights out.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine dispensing 0-50 ppm free chlorine into final rinse water. CDI - PIC discontinued using machine and service person was called. When service person arrived, he replaced a line and machine resumed dispensing sanitizer at 50-100 ppm.

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 batch of cut raw vegetables in vinegar and without a date mark. PIC provided logs showing date of preparation was 5 days ago. Recipe uses cold vinegar. Vegetables were all non-TCS except for sliced cabbage. Temperature of mixture was 39F. CDI - allowed facility to back-date batch to 7/17. PIC understands he must either use up by 7/23 or must ROP under approved HACCP plan and freeze for longer storage. He plans to ROP in small bags and freeze, using each package the day it is removed from freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food processor stored clean and closed but with visible standing sanitizer water remaining inside. Observed large plastic tubs stored wet nested.

4-501.11 Maintain equipment in good repair. Observed rusting racks still present in reach in coolers in kitchen. Observed support poles for shelving in walk in cooler peeling and showing rust.

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 same issues as last inspection - floor grout worn away in several areas of kitchen, cracked and chipped baseboard tiles in kitchen near walk in cooler, broken light fixture in front kitchen hood, and long, deep cracks in floor just outside restrooms. 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 kitchen ceiling tiles soiled in many areas and dusty near ceiling vents.

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 no time marking on three butter products which have TPHC forms and procedures written in advance. CDI - items voluntarily discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards in several areas. 4-501.11 Maintain equipment in good repair. Observed peeling racks in reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty buildup on equipment in several areas - walk in cooler fan covers, hinges and interiors of most coolers and some drawers in front of house cook area, piping to hood in front, several parts of hood itself, inside cabinets under prep counter in front cooking 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 grouting on floor tile worn away in several areas of kitchen. Observed cracked and chipped baseboard tile in kitchen near walk in cooler. Observed hood light fixture in poor repair in hood over front cook line.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Found container of mushrooms in overflow area bar cabinet that were decomposing. CDI-PIC discarded mushrooms.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Found cutting boards stored clean with food debris attached. Found some plates with food debris attached. CDI- returned to cleaning process. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with black build-up.

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: Found large tub of collards dated 9/30. CDI- Discarded voluntarily. Found smaller container of collards from same batch dated 10/1. CDI- discarded voluntarily.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Chopper stored under prep sink, exposed to possible contamination from splash.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Provide smooth caulking between prep surfaces, sinks, etc and walls. Observed caulking not smooth in some areas.