VINTNER WINE MARKET

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed bar dishmachine not sanitizing. Won’t prime. Do not use until repaired. Verification Required 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cleaners/chemicals stored above food. CDI-cleaners moved. Arrange storage so cleaners are stored on the bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad, hummus cooling in sealed containers. CDI-containers opened and moved to freezer for further cooling For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle down in container of nuts. Keep handle out of food product.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Repeat-Observed non-commercial freezer being used for meat products during inspection. Replacement necessary. Observed microwave with burn holes on the interior. Needs replacing

6-202.14 Toilet Rooms, Enclosed. Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight- fitting and self-closing door. Observed bathrooms doors not self-closing. Doors need self-closures installed.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster rusted through. Needs replacing

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 multiple containers of cooked pork with a thaw date of 2/9/26. Observed container of chili with no date label identifying when it was prepared. CDI - All items 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed plastic lid with hole cut in it to be used as a means to dispense product. Observed non-commercial freezer being used during inspection. Replacement necessary. CDI - Plastic lid discarded. 0.5 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. Observed large crack and divots in floor during inspection. Repair necessary. 0 pts.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf EHS observed PIC unable to properly answer questions related to employee health, reporting, and exclusion. PIC stated incoming employees are not trained on this information. Facility has MCHD provided Employee Reporting Agreement posted in kitchen. CDI - EHS coached PIC on employee health. EHS advised training remaining staff. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in top right portion of salad prep unit holding above 41F during inspection. See temperature chart. Ambient in top of unit 51F. Ambient in bottom 40F. All TCS foods in bottom of unit and top left portion of unit holding proper temperatures. CDI - Out of temperature foods voluntarily discarded. Items holding proper temperatures on top left side of unit moved to bottom of unit. Maintenance contacted during inspection. EHS to make follow up visit. 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 container of marinara sauce in WIC baring a prep date of 9/2/25 during inspection. CDI - PIC voluntarily discarded. 0 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 .

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 heavy food debris build up in RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. Serve Safe manager was onsite after the inspection was completed. (1pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed broken flip top unit in the kitchen. PIC stated that the unit stopped working the night before the inspection and have already ordered a new unit. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration of 0ppm in chlorine dish washer while it was actively being used. -CDI- PIC primed the dish washer after replacing the chlorine sanitizer solution. New concentration: 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on the guide of the deli slicer. -CDI- PIC rewashed and sanitized the deli slicer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cooked “Turkey Burnt Ends” that was said to have been cooling from ambient temperature the day before in the low prep unit by the ovens at 43F. Item did not meet the correct cooling parameters. -CDI- PIC voluntarily discarded the necessary food item. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items with a freeze date but no date to indicate when the TCS food items were thawed out. -CDI- PIC correctly labeled the necessary items with the date the food items were thawed. REPEAT*** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 a tub of cooked chicken wings that was in the cheese prep unit marked with the date 1/25. -CDI- PIC voluntarily discarded the chicken wings. REPEAT*** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Turkey burnt ends cooling in a deep container with a sealed lid. Food was not able to cool 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris on the cheese prep cooler. Increase cleaning frequency. Due to severity, points not escalated. REPEAT***

5-205.15 Maintain a plumbing system in good repair. Observed Faucet unable to produce cold water unless the water valve is turned on. PIC stated that they had put in a request to have the faucet fixed but does not have an exact date. EHS will make a visit to ensure faucet has been fixed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being directly stored with customer food in the cheese case by the bar. -CDI- PIC relocated the employee food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up on interior. Ensure more frequent cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed marinara cooling in walk in cooler at a rate of 0F/min. CDI: Product uncovered, placed in an ice bath, and stirred to meet 70F within 2 hours. 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 is not been labeled, or if the label is incorrect. -P Observed several items including but not limited to roasted garlic in oil (8/15), cooked mushrooms (8/15), pulled pork (7/16), cooked mushrooms (8/8), and chili (8/8) in various coolers held past 7 days. CDI: Items that were not pulled from frozen within the past day were voluntarily discarded. Items pulled from frozen were date marked with the thaw date. REPEAT VIOLATION 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on hummus, shredded mozzarella, pico, or sliced tomatoes in the prep top. CDI: Products date marked with the larger container’s date in the walk in cooler and tomatoes date marked for today, the day they were sliced. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed marinara sauce cooling in a deep, covered container in the walk in cooler. CDI: Product uncovered, stirred, and added to an ice bath. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed some dry storage shelving starting to rust. Observed rails for holding pans in cheese prep top cooler rusted. 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 shelving area with a piece of cardboard attached with zip ties to prevent food spatter from contaminating equipment. Remove cardboard. EHS recommends attaching a piece of plexiglass in a removable fashion for easy washing.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease build up from cooking spray on panini presses. 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 significant grease build up on shelving and cooking equipment throughout facility. Observed gaskets of cheese prep top cooler with debris. Observed interior of cheese prep cooler with food debris and build up. Ensure more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant grease build up on walls and ceilings in the hot food prep area and food spatter on walls in cold prep 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 minor wall damage in several spots in the cold prep area.

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 EHS observed a container of roasted corn with a expiration date of 3/29 in bottom of flip top cooler. CDI PIC voluntarily discarded. -0 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed live crawling insect in prep sink. CDI insect was removed. -1 point

5-205.15 Maintain a plumbing system in good repair. EHS observed leaking flip top cooler. -1 point Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee cell phone on counter. CDI employee moved phone. -0 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. Observed items such as chili, cooked pork, cooked mushrooms, roasted garlic all without dates, items were pulled from the freezer. Verification required within 10 days to ensure facility is placing freeze and thaw dates on items. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insect underneath 3 compartment sink.

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 build up of food debris inside of prep coolers and shelving throughout facility. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at prep sink. Repair

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pico with a prep date of 9/18. CDI: PIC voluntarily discarded item. Points reduced due to improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility thermometer with low battery. VR required within 10 days.

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 containers of spices without labels. Label items.

4-501.11 Maintain equipment in good repair. Observed rusty shelving throughout facility, including in dry storage area and walk in cooler. Observed prep unit 2 leaking water when doors are opened. 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 food debris build up on walls near side doorway. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee effectively washing hands, but turn off faucet bare handed. CDI - EHS discussed effective hand washing procedure with employee. An effective corrective handwash was observed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chemical dish washer producing sanitizer below necessary concentration after being primed (approximately 10 ppm). Dishwasher had not been used to sanitize dishes prior to start of inspection. CDI - Contracted machine service technician arrived on site to service machine. Dish machine was observed producing sanitizer at the proper concentration prior to end of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 one (1) container of coleslaw in the kitchen prep unit underside and one (1) container of marinara sauce stored in the wine WIC dated 01/11 and 01/18, respectively CDI - Out of date TCS foods were voluntarily disposed of by PIC. REPEAT. CONTINUED NONCOMPLIANCE MAY RESULT IN PERMIT ACTION OR A RISK CONTROL PLAN.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed spinach dip being thawed under running water at a temperature of approximately 96F. CDI - Proper thawing was discussed with PIC. Water temperature was reduced to approximately 68F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed recently prepared sanitizer bucket with weakly concentrated sanitizer, approximately 50 ppm. CDI - Sanitizer bucket was remade at an effective concentration.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed lemons, limes, and apples stored above ready-to-eat food items in the wine WIC. CDI - WIC storage was reoriented to prevent any potential contamination.

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 one container of hummus stored in the wine WIC dated 8/14. CDI - Hummus voluntarily discarded. - REPEAT - 1.5 - No escalation in point loss due to noted improvement from previous inspection. * Facility has greatly improved with date marking. All pull/thaw date markings were done correctly. *

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 pesto, marinara, a few containers of spices, and spice shakers in need of working labels. Label items as needed. CDI - Items were labeled by kitchen manager and EHS. - REPEAT - 1 - No escalation in point deduction due to noted improvement from previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed single roach on floor of women's restroom.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen manager operating without effective hair restraint during the preparation of food.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor accumulation of food soil in the reach in freezer of the kitchen area. Clean equipment frequently enough to preclude accumulation of soil residues.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without a covered waste bin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door during inspection. CDI - Door was closed before returning to interior premises.

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 one container of garlic confit, and one container of spinach dip held for 8 days. CDI - Items voluntarily discarded. - REPEAT - 1.5 - * Facility has greatly improved with date marking. All pull/thaw date markings were done correctly. *

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 few containers of spices and inconspicuous containers of food items without labels. Label items as needed. - REPEAT - 1 -

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 walls behind oven with significant staining and build up. - REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of employee food stored above wine in beer/wine cooler. - 0 -

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 carnitas (12/22) held past 7 day date marking. CDI - PIC voluntarily discarded items. - REPEAT - 1.5 - ** Facility has greatly improved in date marking. Facility is correctly following provided SOP. Points remain the same. **

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 bottles of oil and vinegar, metal shakers, and salt containers without labels. Label items with common names of food items. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed few boxes of drinks stored on floor in back storage room. Maintain items at least 6 inches above the floor. - REPEAT - 1 -

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 walls behind toaster ovens with greasy buildup. Clean as needed. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bacon pimento cheese, cotija cheese, Barbacoa, pork, corn salsa, among other TCS foods held it prep unit reading 46F. Ambient temperature of unit 41F. CDI - Items moved to walk in cooler for rapid cooling. - 1.5 -

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 Brie (7/29), Garlic Confit (7/30), Spinach (7/30), Non-shelf stable sausage (7/25), Barbacoa (made and frozen 7/10, Pulled for thaw 7/31), blue cheese dressing (7/17), Ranch (7/26), Corn Salsa (made & frozen 7/29, pulled for thaw 7/31) held past 7 day date marking requirement. CDI - PIC voluntarily discarded all food items. * PIC provided SOP to EHS for how they date mark their food items. All food items properly dated with make date, freeze date, and thaw date. Facility has greatly improved in this area. *

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in kitchen. Observed drain flies at bar sink/dish washer area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of mayo stored on floor underneath shelving. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Employee whom identified as person in charge of kitchen / food prep area, Mitchel Rhyne, stated that they had certified food protection manager certification but it recently expired but could not provide copy of certification. Could not verify if PIC had certified or when expiration date occurred. 2-103.11 (A)-(L)Person-In-Charge-Duties - P - PIC did not know what 2nd date for date marking indicated on several RTE , TCS , such as pre-cooked barbaquoa. CDI by instruction.

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 RTE, TCS barbaquoa, open package of cabbage, chili date marked with date of preparation of 1/22 and some with preparation date of 2/14. Employees stated dates were incorrect and staff did not know what 2nd date on container meant. Violation has been repeat for several inspections. Long term compliance visit needed to follow up and ensure proper date marking of RTE, TCS foods that have been prepared, frozen and thawed. Staff to create SOP and will follow up with facility to ensure proper process is followed to ensure long term compliance. Barbaquoa, cabbage, and chili that were not date marked, date marked incorrectly, or exceeded 7 days that were prepared, frozen and thawed voluntarily discarded by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single-service lids stored on ground in outdoor storage unit and box of single-service articles on ground in kitchen.

2-301.14 When to Wash - P - Observed employee touch mask with gloved hand, change gloves but not wash when changing gloves and proceeding to food preparation. CDI by instruction. Ensure hands are washed between glove changes and when changing tasks.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine near 3 compartment sink testing 0ppm chlorine. CDI, facility to wash, rinse and sanitize at dish machine at bar or manually at 3 compartment sink until unit calibrated. Long term compliance visit required to ensure it is operating 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 pepperoni date marked with date of preparation of 9/17 and hummus with a date of preparation of 9/27. CDI, foods voluntarily discarded by PIC. Repeat.

7-207.11 Restriction and Storage-Medicines - P,PF - Observed medication stored above prep table in kitchen. CDI, medication removed from food prep area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of salt and pepper not labeled by common name of food.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with bare hands after washing. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods such as cabbage, cheese, sour cream held between 44-45 degrees F in walk in cooler. Vr to ensure calibration of walk in cooler to ensure unit maintaining TCS foods at 41 degrees F and below. Observed brie and other cheeses held on tray above chill line overnight in flip top prep cooler 1 according to PIC. CDI, cheeses voluntarily discarded by PIC. Observed bottom of flip top prep cooler 2 maintaining TCS foods at 43-44 degrees F. PIC adjusted thermostat in flip top prep unit 2 and ambient air temperature decreased to 38 degrees F within minutes. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed sausage with date of preparation of 2/14, carnitas with date of preparation of 2/12, cojita cheese with date of preparation of 1/29 and marinara sauce with date of preparation of 2/15. CDI, foods voluntarily discarded by PIC. If frozen items, ensure effective date marking procedures in place such as up to 3 dates including date of preparation, date frozen and that date included.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of chemicals hanging from hand washing sink. CDI, PIC relocated chemicals for proper storage.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed leak at faucet of 3 compartment sink and condensation leak in flip top prep unit 1.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee enter kitchen to start work and put on gloves without first washing his hands. 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 an employee remove a pizza from the oven and touch outer edge of pizza without gloves on. CDI- pizza was placed back into oven and reheated to above 165F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse a hard pretzel off in the hand sink in the kitchen. CDI- discussion with employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cheese stored above the fill line of a flip top cooler cold holding above 41F (see chart). CDI- products transferred to reach 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 mozzarella cheese made in-house without a datemark. CDI- product dated. 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 a tallegio cheese opened on 2/16 in a reach in cooler, a mortadella loaf from 3/3, and rosa salami from 3/3. CDI- products 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 facility cooling pico de gallo in the walk in cooler in a high volume covered container. The product was 60F at 5:00PM and dropped to 59F by 5:15PM. CDI- product split into multiple pans and placed into an ice bath to cool.

3-501.13 Use approved thawing methods. Observed facility thawing short ribs, beef, and chicken wings in standing water or at room temperature.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no QUAT or chlorine test kit on site for measuring dish machines or spray bottles/buckets. VR required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the kitchen under convection ovens and microwave.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine in back of kitchen operating at 0ppm chlorine. CDI- dish machine was repaired during inspection and is functioning properly.

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 soft cheeses (triple cream), cooked meats (chicken wings and short ribs), and chili that had exceeded their time/temperature window. CDI- products were discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use packaged items stored on the floor of an outdoor storage shed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-commercial 'household use only' immersion blender on site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving where microwave ovens are located.

6-304.11 Mechanical-Ventilation -If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Observed facility with 3 convection ovens and 2 panini presses without any hood ventilation installed. EHS observed grease deposits on walls/shelving around this equipment.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer in the dish machine. CDI - PIC purged machine to bring concentration up to acceptable range. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed TCS foods cooked directly on the racks of the oven and cleaned once per week. CDI - PIC used barrier and implemented cleaning once every 8 hours. -1.5-

8-103.11 Provide the required information to obtain a variance to the regulatory authority. -Pf Observed facility using a canning process without a variance. CDI - PIC sent variance application today for submittal for variance -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food while wearing a watch. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper goods for to-go orders stored over ovens with debris present on the packaging. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall burning and peeling behind the ovens near the prep 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 brown buildup on the wall behind the ovens near the prep cooler. REPEAT -1-

6-304.11 Mechanical-Ventilation - C A mechanical ventilation system shall be provided to exhaust excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Observed facility using ovens that are not ventilated through a hood system. Wall behind is burning and had grease and smoke damage. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the food contact surfaces of the cooking equipment. CDI - PIC cleaned before use -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods in-house date marked 6/23/2017, such as crab dip, andoullie sausage and dressings cold holding at 43-45F. CDI - PIC voluntarily discarded these and reminded food employees that at these temperatures, foods only have 4 days, counting prep date as Day 1. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned equipment stored in a bin and in a marble stone container with debris present. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor and wall under the pre-rinse of the dish machine with buildup present. REPEAT -.5-

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 out fogger in the chemical cabinet. CDI - PIC removed from facility. -1-

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 squeeze bottles in the flip top. CDI - PIC labeled these during the inspection. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed handles down while storing scoops in plastic bin. CDI - PIC flipped these to protect the food contact surface from incidental contact. -.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dark buildup on the ceiling above the convection ovens and panini press. Monitor and clean. -0-

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water in the employee restrooms less than 100 F. Measured 70-79 F. Correct by the reification date provided.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Observed small containers of chicken from the freezer marked 3/2/16. Facility writes the day placed in the freezer, then writes the date pulled from the freezer to monitor the 7 day date marking. CDI- PIC discarded. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed no date marks on hummus, brie, and triple cream cheese. Must date mark Brie and soft cheeses once cut (7days). CDI- Dates placed on the items during inspection. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser stored on the prep table in the kitchen. CDI- Moved to designated chemical storage.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Observed small container of ranch past discard date. Made on 11/17 has a 7 day hold if kept at 41F. Homemade. CDI-discarded 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Must date mark Brie and soft cheeses once cut (7days).

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean wall behind oven.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up inside ice machine. CDI - Staff began cleaning during the inspection.

General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One box of tortilla chips stored on floor of kitchen. CDI - Relocated to shelf.

General Comment 4-501.11 Maintain equipment in good repair. Split gasket on prep unit door. Replace.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink sitting on the prep table. CDI - removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping towels not held in sanitizer between uses.

2-102.11 Demonstration - C2-102.12 Certified Food Protection Manager - C The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain the ice machine clean. Observed the ice machine with black and pink build up in the corners.4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Observed the high temperature glass washer was not reaching temperature as indicated by a thermolabel. Machine was run multiple times. Return visit required.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold foods at 45F or below. Observed clarified butter held at room temperature. Real butter, even with clarified must be held under temperature/time control. CDI.

4-302.12 Food Temperature Measuring Devices - PF. Facility must have a thin diameter probe thermometer for measuring of thin foods. Observed facility has a thick probed dial stem thermometer. Return visit required.