FLYING BISCUIT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee handling a soiled dry rag and then going back to food preparation without a glove change or hand wash in between. Ensure that food employees are changing gloves and washing hands after gloves are soiled. -CDI- PIC spoke with food employees and educated them on proper glove usage. Food employees then washed hands and performed a proper glove change.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of the residue and debris present in the inner portion of the ice machine. Ensure that ice machine is cleaned and cleaning process is increased. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed cutting blade of the can opener soiled with debris present. PIC stated that the facility does not use this can opener and instead uses a hand held can opener. EHS explained that even if this is not used, it is still a food contact surface and must be maintained as clean even in storage. -CDI- PIC moved can opener to 3-comp sink for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed home fries at 124F on expo lamp HH. EHS asked PIC how long they had been in HH to which PIC stated 20 mins. EHS provided PIC with options to reheat to 165F or above or to discard. -CDI- PIC voluntarily discarded potatoes. 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 the majority of food in prep top 1 unit above 41F. EHS asked the PIC if the food was held over night to which the PIC stated that it was. Ambient temperature of the unit was 46F. -CDI- Food was voluntarily discarded. PIC determined that the unit has an air flow issue and that the unit needed to be adjusted to achieve better air flow. PIC also turned the temperature of the unit down. Facility is monitoring the unit and called a technician to the facility to service the unit. EHS provided the facility with a TPHC sheet to perform emergency TPHC procedures. EHS will make a return visit tomorrow to ensure that the unit is functioning properly. Observed egg mix above 41F in PT 2 as well as melons. -CDI- Food was voluntarily discarded. All other TCS food in the unit were 41F or below. Observed lettuce in a container in LB 2 above 41F. -CDI- Lettuce was voluntarily discarded. Ensure that facility improves cold holding for long term compliance. EHS recommends daily log keeping of cold holding temperatures. Further non-compliance in cold holding may lead to a risk control plan. TPHC SHEET EMAILED 3-DAY VR. EHS will make a return visit to assess cold holding. 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 queso with no date marking present and milk with no date marking present. -CDI- PIC established that queso was from yesterday and back dated. Milk was voluntarily discarded. Observed chorizo incorrectly date marked for 6/15 instead of 7/15 per PIC. -CDI- PIC corrected date marking label. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on the floor of the WIF upon entry into the kitchen. -CDI- PIC promptly placed box on shelving. No visible contamination observed at the time of inspection. Ensure all food is stored in a way to prevent contamination.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several wet stacked dishes present throughout the facility on clean dish racks. Ensure that all equipment is properly air dried prior to stacking together.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility with test strips for QUAT sanitizer unable to accurately read QUAT sanitizer levels. QUAT test strips in the facility expired in December of 2022. PIC stated that he will have new test strips for the facility by tomorrow. 10 DAY VR ENSURE THAT FACILITY HAS ACCURATE TEST STRIPS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomato, chicken sausage, cooked tofu, cooked chorizo, cooked chicken sausage and cut honeydew and cantaloupe in prep units all above 41F. Prep units are both functioning properly. All other items were below 41F. Discussion with food employee and PIC as well as dates on product and temp log from 9am indicated all items were at 41F. CDI - EHS allowed PIC to have food employee place all items in freezer to quickly cool and EHS observed all at 41F or below before end of inspection. PIC voluntarily discarded diced tomato. 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 (D). Observed chicken sausage, collard greens and chorizo in reach in and WIC all dated with a prep date of 4/8. Items shall be marked to indicate the day or date to be consumed, sold, or discarded for a maximum of 7 days. CDI - PIC voluntarily discarded all items with prep date of 4/8. 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 .

3-302.12 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 in prep unit without labels. Observed squeeze bottles on cook line without labels. Label all working containers of food.

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 with handle down touching oats inside bulk container. CDI - PIC removed handle from product.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster lid missing and one dumpster lid broken in half. Keep dumpster with tight fitting lids.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw hamburger being stored over whole muscle beef inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed cheeseburger on kids menu asterisked as being offered undercooked. EHS did not observe any cheeseburgers served undercooked or ordered during inspection. PIC stated they will fully cook cheeseburgers for kids menu from now on. VERIFICATION REQUIRED.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce and tofu cooling at a rate of 0F/min covered with a lid or Saran Wrap inside walk in cooler. CDI: Lid was removed from lettuce, tofu was placed on sheet trays to cool. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 50ppm quat. CDI: buckets were changed.

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 with handle down touching oats inside bulk container.

4-501.11 Maintain equipment in good repair. Observed prep top/unit 2 broken during inspection. PIC informed EHS upon arrival unit wasn’t functioning. EHS observed no food items in unit during inspection. PIC stated new unit should be delivered today.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris inside bottom and on gaskets of reach in cooler. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee dumping liquid into hand sink. CDI: Item was removed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw hamburger being stored above whole muscle intact steak inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce cooling overnight above 41F. CDI: Item was voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: Item was labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of bleach over 200ppm chlorine (bleaching out test strip). CDI: solution was diluted to 200ppm chlorine.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling in container covered in a lid inside prep unit from yesterday. Observed cut lettuce cooling at a rate of 0.04F/min inside walk in cooler in container covered with lid. Observed diced tomatoes cooling at a rate of 0.02f/min inside prep top. CDI: Lid was removed from lettuce, diced tomatoes were moved to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed two containers of sausage gravy thawing on counter at room temperature. CDI: Items were moved to walk in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips. VERIFICATION REQUIRED.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents above prep area in need of cleaning.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to list any food borne illnesses required to be reported during inspection. CDI - EHS coached. Facility has MCPH provided employee health poster and employee reporting agreement posted in office. EHS advised PIC to review. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and black beans in sandwich prep over stacked and holding above 41F during inspection. Top layers of beans and cheese voluntarily discarded. Observed cut lettuce in sandwich prep maintaining 43F during inspection. Observed cut tomatoes out of temperature control sitting on steam well edge holding at 47F during inspection. Lettuce and tomatoes voluntarily discarded. Observed all TCS foods in omelette prep unit holding above 41F during inspection. Ambient in unit 51F. All TCS foods in unit voluntarily discarded, maintenance contacted. Facility will utilize TPHC until unit can be serviced. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 cooked oatmeal cooling in a deep, covered plastic container in WIC during inspection. CDI - PIC moved to a shallower metal pan to allow for rapid cooling. 0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes being stored on the floor in WIF during inspection. CDI - PIC moved to appropriate location. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines in floors in main line and dish pit areas. Repair necessary. 0 pts.

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 meal and drink being stored on prep table in back prep area during inspection. CDI - Items were moved to appropriate location. 0 pts.

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 bins of oats, sugar, and flour in back prep area with no label indicating its contents. CDI - PIC labeled. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration of about 50ppm quat. PIC stated they change sanitizer roughly every four hours. EHS recommended more frequent changing. Repeat.

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 ice scoop being stored directly in ice machine with handle in contact with the ice. CDI - PIC removed. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentrations in mechanical dish machine below 50ppm Chlorine during inspection. EcoLab has been called for maintenance. Facility shall wash dishes in mechanical dish machine and then sanitize in three compartment sink until machine is serviced. 72 hour VR 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 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 roasted peppers, sausage crumbles, salsa, and cream cheese on left side of prep unit not maintaining 41F or below during inspection. Observed sliced cheese over stacked in prep unit holding at46F during inspection. CDI - PIC discarded all items and reordered prep unit so that only non-TCS foods and utensils are being stored on the side of the unit that is not able to maintain proper colds holding temperatures. PIC discarded over stacked cheese. Repeat. Risk Control Plan may be discussed if cold holding is not fixed by next inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed half and half carton and milk jug baring no label indicating date of opening during inspection. CDI - PIC was able to verify date of opening and labeled. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of sugar in back prep area with no label indicating its contents. CDI - PIC labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in back prep area being stored in sanitizer with concentration of 50ppm quat during inspection. CDI - PIC changed sanitizer.

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 scoops for white and brown sugar being stored with the handles in contact with the food during inspection. CDI - PIC fixed scoops.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cleaned employee eating and drinking utensils being stored on prep table in back prep area during inspection. Ensure employee possessions are stored properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers and raw shrimp stored over fully cooked mac and cheese. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burgers stored over raw shrimp. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso and gravy reheating in hot box for more than 2 hours. CDI: Product was voluntarily discarded. Ensure items are reheated to over 165F within 2 hours. EHS and PIC discussed using the stove or a double boil method on the flat top for quicker reheating.

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 hollandaise sauce cooling in reach in cooler after more than 2 hours above 70F. CDI: Product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed left side prep top cooler holding items above 41F. Air temp on unit was 48F. CDI: All TCS items in unit from yesterday were voluntarily discarded. Products cut today were cooled. Air temp of cooler by end of inspection was 42F indicating that the unit was in defrost and is cooling back down. REPEAT VIOLATION Previous cooler with issues has been replaced. Walk in cooler in compliance today. Ensure defrost cycles occur when facility is not open/not in peak serving times. Observed housemade apple butter held out on tables at room temperature. EHS recommends keeping bottles cold in the kitchen, storing on time in the server area, or having product assessment performed to ensure product is non-TCS. 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: 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 - Observed beyond sausage (4/29) in cooler drawer and gravy (5/1) in walk in cooler held past 7 days. CDI: Product voluntarily discarded. Observed collards date marked 5/8 when they were cooked on 5/2. Observed dill cream date marked 5/8 when it was prepared on 5/5, mac and cheese date marked 5/8 when it was prepared 5/2, and gravy date marked 5/8 when it was prepared 5/7. CDI: All item dates corrected based on the back up batches in the walk in cooler. REPEAT VIOLATION Observed gravy pulled from freezer with no pulled from frozen (PFF) date on the product. Original date was within 7 day date marking guidance. CDI: PFF date added to products. 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 several items cooling in reach in/prep top coolers including hollandaise, tomatoes, and sausage. CDI: Hollandaise voluntarily discarded. Tomatoes and sausage relocated to walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed gasket on bottom cooler drawer and gasket on right door of left side prep unit split. Observed shelving in walk in cooler rusted in several areas. Observed paint coating peeling on shelving where drying rack is. REPEAT VIOLATION Previous violation corrected.

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 build up on shelving in walk in cooler. REPEAT VIOLATION Previous violation corrected.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed cardboard dumpster with missing door and with a hole present on the right side near other door. Ensure dumpster is replaced.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed duties not performed regarding food safety and ensuring TCS foods are cold held at required temperatures. Observed continuous violations of cold holding on past few inspections. Observed same violation of cold holing on several inspections. Cold holding not properly monitored. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several TCS food in walk in cooler stored at 42-43 degrees F. TCS foods measured 41-43 degrees F. Operator adjusted thermostat on walk in cooler and observed temperatures drop after several minutes of monitoring and ambient air temperature at 37 degrees F. Visit needed to ensure long term to ensure unit sustaining TCS foods at required temperature .Observed ambient air temperature of 2nd make table prep refrigerator at 53 degrees F and TCS food held between 52-64 degrees F. CDI, TPHC placed on unit until calibration. TCS foods in unit over 4 hours voluntarily discarded. Operator stated refrigeration Maintenance call made and they are scheduled to arrive within the hour. Risk Control Plan requested as several inspections have been completed with cold holding out of compliance. Visit to be conducted to follow up on equipment and Risk Control Plan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 container of sausage with date of preparation of 10/30 and another not date marked. Observed cooked vegetables not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed chorizo thawing in standing water at 82 degrees F. CDI, chorizo placed under running water to thaw at 69 degrees F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held on waist of dishwasher.

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

4-501.11 Maintain equipment in good repair. Observed make table on prep line not calibrated to maintain TCS foods at required temperature. Observed walk in cooler maintaining some foods at 42-43 degrees F. Thermostat adjusted on walk in cooler.

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 general cleaning needed on top of dish machine. Some residues accumulating on top of dish machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open employee beverage stored on equipment in kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands before proceeding to next task and handling clean single-service articles. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods held on main prep line above 41 degrees F. See temperature observation chart. CDI, items placed on TPHC. TPHC form completed during inspection. Risk Control Plan to be requested if cold holding out of compliance next inspection. Risk factor has been repeat several consecutive inspections. Visit to ensure long term compliance and calibration of equipment to ensure equipment maintaining TCS foods at 41 degrees F and below. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite at facility during time of inspection. A certified food protection manager shall be onsite at all times of operation.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee wash and rinse a large pot at 3 compartment sink. Pot was too large to place in sanitizer compartment of sink so employee directed sanitizer from dispenser into pot and turned pot to try to direct sanitizer on all parts of pot. Employee was unable to accomplish contact time with quat sanitizer on all parts of pot before placing on stove to be used. CDI: EHS instructed PIC run pot through dish machine to be sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all TCS food items being stored in open prep top cooler at cook line being held above 41F. See temp chart. CDI: EHS recommended using prep top cooler for only non TCS food items as this cooler has had repeated cold holding issues. All items were placed in WIC to rapidly cool to 41F or below and employee re-arranged food items so non TCS foods were placed in prep top cooler that does not have a lid and TCS foods were placed in cooler with flip top lid. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans of veggies being stored on dry storage shelf amongst non dented cans. CDI: PIC voluntarily discarded dented cans. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths being stored on prep counters while not in use. CDI: Employees placed cloths in sanitizer bucket. REPEAT

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 several items being held in prep flip top units on serving line. See temp chart. PIC was unsure as to why items may be have been out of temperature. PIC stated items were removed from WIC and placed in prep top units approx. 2 hours prior to inspection. PIC moved items to WIC to rapidly cool. VERIFICATION REQUIRED within 3 days to ensure cold holding in prep units is corrected. 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 . Observed a container of tofu in prep flip top unit past it's expiration, and a container of cooked sausage in grill drawer past it's expiration. CDI: PIC voluntarily discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabled spray bottle near dish wash filled with a liquid substance that could not be identified by kitchen staff. CDI: PIC discarded liquid substance. 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 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 a container of sliced tomatoes cooling in RIC not decrease in temperature after 40 minutes. CDI: PIC placed tomatoes in WIC to rapidly cool.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 1 dented can of food being stored with non dented cans on dry storage shelf. CDI: PIC separated dented can from others.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being stored on prep counter at serving line. CDI: EHS instructed employee to place wiping cloth in properly concentrated sanitizer between use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's coat hanging from shelf containing single use articles out of their original packaging. CDI: PIC removed coat from shelf. REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee handled soiled utensils and equipment then proceeded to go back to grill without a hand wash. CDI- directed employee to wash hands. Hands were washed correctly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Employee placed bus tub of utensils on hand sink. CDI- hand sink cleared for use.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Found employees double-gloving. Employee handled soiled utensils and equipment, discarded exterior blue glove, then proceeded to grill to resume cooking, with contaminated clear glove. Double gloving is not an approved glove use. CDI- Gloves discarded, discussion with PIC. Hands washed and single gloves donned.

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 several TCS foods cold holding above 41F, refer to temperature chart. Discarded all TCS food due to no line check temperatures to document when food was 41.0 F, PIC stated food had been out since 6:00 am, facility not familiar with TPHC as a correction. PIC also stated grill prep unit needs to be serviced. Do not use units that are not functioning properly. Service promptly. Return visit required to verify prep units are holding food at 41.0 f or below; or TPHC has been implemented for compliance cold holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bleach used for floor cleaning and other surfaces not labeled. CDI- bottle labeled as Bleach.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: found steaks, ground beef burgers, and Canadian bacon thawing in standing water. PIC turned cold water on to facilitate compliant thawing but cold water at prep sink 80.0 F. Moved to WIC to complete thawing under refrigeration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food on dry storage shelf.

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 several TCS foods cold holding above 41F, refer to temperature chart. CDI, TCS food items placed on ice to rapidly chill.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed 2 cans of toxic cleaner stored near drink machine. CDI, toxic cleaners moved to proper storage area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors to shared dumpster space opened during time of inspection.

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 flooring and under cold holding units on main prep line.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Queso in hot holding cabinet measured 89-105F at 10:10AM. Manager stated that staff began reheating the queso at 8AM. TCS foods must be reheated to at least 165F within 2 hours, prior to hot holding. CDI - Queso voluntarily 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 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 . Lettuce in sandwich cooler top measured 46F. Manager stated that the lettuce was washed and cut at 9AM. Chicken in other sandwich cooler measured 47F. Manager stated that chicken was cooked at 8AM. TCS foods must be cooled in equipment that is designed to rapidly cool food, such as the walk-in cooler or walk-in freezer. CDI - Chicken and lettuce both moved to walk-in cooler to continue cooling. REPEAT

3-302.15 Wash fruits and vegetables prior to use. 1 cut avocado on the line had sticker on husk. Ensure fruits and vegetables are washed thoroughly before use. Remove sticker during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on 1 sandwich cooler door. Replace torn gasket. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Thawing raw shrimp stored above pre-cooked chicken chorizo on speed rack in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Black bean salsa measured 57F at 10:45AM. Salsa prepared at 8AM according to manager. Salsa would not have reached 41F by 12PM with this cooling method. Spread out cooling foods or use freezer to cool the food within the cooling parameters. CDI - Black bean salsa spread out on oven tray and placed in walk-in freezer. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Chicken chorizo measured 45F in sandwich cooler top and was prepared at 8AM. Cool TCS foods in the walk-in cooler or freezer. CDI - Chicken chorizo moved to walk-in cooler to continue cooling. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 3 stacks of metal pans stacked while still wet. Allow utensils to air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on 2 sandwich cooler doors. Equipment shall be maintained in good repair. REPEAT. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a written policy regarding the clean-up and response to vomiting or diarrheal events that could occur in the restaurant. CDI - Establishment e-mailed sample policy to use. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees were eating plates of food on back prep table. Employees must not eat food on food preparation surfaces, or in areas clean utensils or food could be contaminated.

2-301.14 When to Wash - P - Employees observed adjusting face masks while working on the grill without washing hands afterwards. Employees must wash hands any time they contaminate their hands. CDI - Employees instructed to wash hands and did so correctly.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Raw shell eggs stored on shelf above bag of pasteurized liquid eggs. Raw animal products must not be stored above ready-to-eat foods. Pasteurized eggs are considered a ready-to-eat food so do not store raw eggs or other raw animal products above them. CDI - Raw eggs moved to bottom shelf. 0 pts.

3-501.14 Cooling - P - Queso in walk-in cooler measured 53-70F at 9:45AM. Queso was reheated for hot holding at around 6AM. Leftover queso was placed in plastic container and put in walk-in cooler shortly after 6AM. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Queso discarded. 0 pts.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Repeat - 2 containers of cooked sausage in upright cooler were prepared on 10-16. Container of portioned mac and cheese was prepared on 10-15 in upright cooler. Buffalo sauce made with unsalted butter was prepared on 10-15 in sandwich cooler. Tofu in sandwich cooler was prepared on 10-17. Penne pasta in walk-in cooler was prepared on 10-20. TCS ready-to-eat foods must be discarded or used within 7 days of preparation. CDI - All items past expiration date were discarded.

3-501.15 Cooling Methods - PF - Queso measured 53-70F after cooling for around 3 hours. Queso was cooling in plastic container with lid. TCS foods shall be cooled using shallow pans, constant stirring, ice baths, cooling in smaller portions, etc. Cooling methods must be able to cool TCS foods within the cooling parameters - from 135F to 70F within 2 hours, and rom 135F to 41F within a total of 6 hours. CDI - Queso discarded.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gasket present on sandwich cooler door. Equipment shall be maintained in good repair. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to hose at mop sink. Mop sink only has atmospheric backflow preventer. Either install a backflow preventer rated for continuous pressure, or remove the attachment after each use. CDI - Attachment removed during inspection. 0 pts.

6-305.11 Designation - Dressing Areas and Lockers - C - Employee purse sitting on side of prep table in kitchen. Employee personal items must not be stored where the items could potentially contaminate food preparation areas, clean utensils, single-use/single-service articles, food, or clean linen. 0 pts

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Container of queso on steam table measured 109-120F. Pot pie mix in hot box measured 109-130F. TCS foods in hot holding shall measure 135F above. CDI - Queso reheated in microwave to 170F and pot pie mix reheated on stove top to 175F. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Tofu and chorizo in make-unit top measured 49F. All TCS foods in drawer unit below grill measured 68-71F. Unit was accidentally turned off. TCS foods in cold holding shall measure 41F or less. CDI - Warm TCS foods moved to walk-in cooler to rapidly cool.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Marinara (8-1) in upright cooler, bottle of chipotle sauce (8-1) in make-unit, and container of penne noodles (8-1) in walk-in cooler were all past the 7 day mark since preparation. TCS ready-to-eat foods shall be discarded 7 days from preparation. CDI - Items discarded.

3-304.12 In-Use Utensils, Between-Use Storage - C - Handle of scoop laying in container of croutons. In-use utensils shall be stored where the handle is not contacting the food. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Employee observed using a cloth towel to dry utensils. Utensils must be air dried. Do not use cloth towels to dry utensils.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed cardboard containers of unwashed produce stored above ready to eat foods like washed grapes, ready to eat cut melons and chopped garlic in walk in cooler. CDI - ready to eat items relocated away from unwashed items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed server area reach in cooler with elevated air temperature holding TCS products including milk, cream, and open nut and soy milks above 41f. See chart. CDI -Dairy items and TCS nut milk products stored in unit overnight discarded. EHS observed all items in cooler relocated to alternate cooler in same area which is holding temperatures below 41f. All other service reach in coolers have been replaced with new units with the exception of this unit. PIC to use the alternate new unit for holding all TCS items at the front area until cooler is either repaired or replaced and holding temperatures at 41f or lower. REPEAT - no escalation at this time as all other cooler units have been replaced and are holding temperatures as required. All other TCS foods observed during the inspection were found to be in compliance for cold holding.

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 TCS foods in walk in cooler with incorrect date marking. Fritters prepared and frozen on 5/8 but thawed and placed into WIC on later date did not have new accurate date marking applied making product appear to be expired. Observed house made ranch dressing at front line with no date mark. CDI - PIC corrected to match source containers. REPEAT - No point escalation as overall date marking system is improved throughout the establishment

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer bucket at server area in quat sanitizer solutions at 50ppm.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee purse and unopened beverage stored mixed with restaurant items in prep area. Designate an area away from food and food contact items for the storage of personal items.

3-403.11 Reheating for Hot Holding - P. Observed portioned pan of chicken gravy reheating in hot holding wells at 101f. Employee indicated that the gravy had been removed from cooler and placed into well to hold until it could be reheated on grill top but had been overlooked. CDI - gravy moved to pan and quickly reheated on grill top to 165f. When reheating TCS foods, reheat to 165f or higher within 2 hours before placing into hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods holding above 41f in cold drawers under grill are including smoked salmon at 44, cooked shrimp at 43, raw shrimp at 43, cooked chicken 43, black bean cakes at 42f. Ambient air temperature of unit 41f. All TCS foods which had been kept in unit overnight discarded. PIC noted that they have had repeated service issues with unit and have a new unit already on order. Return visit required within 10 days to assess cold holding in the unit. Do not store TCS foods in the unit until repaired and consistently holding food at 41f or lower - or - until new unit is in place and holding TCS foods at 41f or lower. 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 multiple prepared TCS foods with expired date marking in line area coolers and in walk in cooler including pasta 12/31, cooked green beans 12/31, buttermilk batter 1/1, black bean cake mixture 1/1. CDI - PIC discarded. Ensure all TCS foods are discarded once the date mark has expired. REPEAT

3-501.13 Use approved thawing methods. Observed raw chicken thawing in container of standing water in food prep sink. Do not thaw food in standing water. Use approved methods for thawing including thawing in the cooler or under flowing water that is less than 70f. REPEAT

4-501.11 Maintain equipment in good repair. Wooden shelving under server area countertop in disrepair. Long term water damage present leading to collapse of shelving. Unit is no longer in good condition or cleanable. 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. Flooring under front server area cabinetry with heavy organic buildup from drain splatter and other debris accumulation needs cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes holding on flat top grill at 117f and melted unsalted butter on stove top at 109f. CDI - PIC discarded. Ensure hot holding TCS foods are maintained at 135f or higher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods on prep top at line holding above 41f including goat cheese at 52f, chorizo at 49f, tofu at 50f, shredded cheese at 50f. CDI - PIC discarded all TCS foods above 41f. Reach in portion of cooler holding temps at 41f or lower. PIC called for service of unit during inspection and applied ice bags. VR within 10 days to check repair and operation of cooler. 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 products in cold drawers with no date marking including cooked shrimp and meatless burgers. Observed goats cheese prepared today with prep date mark tomorrow 10/8. House made TCS products in walk in freezer with no date marking. CDI - date marking applied to items missing labels and inaccurate date label corrected. 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 multiple products in line coolers with date marking beyond 7 days including black bean cakes dated 9/28, fried green tomatoes dated 9/24, goats cheese dated 9/27. CDI - PIC discarded. Ensure TCS foods are discarded once expired. ,

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Egg sandwich on menu with no asterisk referencing consumer advisory. Confirmed with PIC egg sandwich is made with raw shell egg and may be cooked to order. REPEAT Asterisk denoting consumer advisory had previously been added to eggs sandwich but due to repeat cleaning of menus is no longer present. Asterisk is also not present on table top menus. VR required within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut melons still in cooling process wrapped in plastic portion bags and stacked into top of service unit. Goat cheese portioned and placed back into deep plastic buckets in service cooler, Pasta still in cooling process placed into deep plastic bucket for storage in walk in cooler. CDI - PIC placed all cooling items on shallow metal pans to facilitate quick chill. Use methods that allow air flow around food to cool food quickly.

3-501.13 Use approved thawing methods. Observed bulk container of marinara thawing in standing 80f water in prep sink. Do not thaw in standing water. Use an approved method for thawing soup using the cooler or under flowing water that is less than 70f.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths laying on equipment surfaces in grill area. Sanitizer buckets in use throughout with quat concentrations less than 50ppm. Ensure wiping cloths are stored in sanitizer solution between uses or removed to soiled linen receptacle. Check sanitizer concentration frequently to ensure it remains at the proper concentration during use. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored clean stacked together wet on shelving in back of house. Air dry pans before stacking.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle of water with screw cap at front line area. CDI - manager removed bottled water and instructed employee to have beverage with lid and straw stored away from food area.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee loading soiled dishes into machine then unloading and putting away clean dishes with no hand washing. CDI - manager instructed employee to wash hands after handling soiled dishes - hands washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw shell eggs stored directly above pasteurized liquid egg product inside front line reach in cooler. CDI- manager re-located eggs to bottom shelf. REPEAT - full points not taken as all other items noted on previous inspection regarding storage order have been corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cut leafy greens in prep top cooler holding at 50f. Greens overfilled above cold holding line on prep unit container. CDI - greens had been placed into cooler approximately 1 hour previous - removed from prep cooler and returned to walk in cooler for quick chill to 41 or lower. All other TCS items in the cooler below 41f. Ambient air temperature of unit 38f. Do not overfill containers in the prep cooler in order to maintain temperatures of 41f or lower.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Egg sandwich on menu with no asterisk denoting the consumer advisory which is provided on the menu. Confirmed with manager that sandwich is made with raw shell egg and can be cooked to order. CDI - asterisk added to egg sandwich on all in house and to-go menus.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned foods and boxes of dry spices stored directly on floor under shelving in prep area. Keep all food off of the floor at least 6". Observed large container of red sauce in walk in freezer uncovered. Manager confirmed was placed into freezer several days prior. Cover all foods in storage to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling exposed foods at front area with no hair covering and another handling foods with long uncovered ponytail.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet soiled wiping cloths laying on equipment surfaces at grill area not in sanitizer solution. Place all soiled wiping cloths into sanitizer solution between uses.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean tongs and serving utensils observed stored in unclean container at front line area. Ice wand in walk in freezer on unprotected on unclean shelving. Store all clean utensils and equipment to prevent contamination.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee washing produce at handwashing sinks. CDI, ensure only handwashing is done at handwashing sinks.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed undwashed produce stored over ready to eat food in walk in cooler. Observed raw ground beef stored over fish and shell eggs stored over pasteurized liquid eggs at prep line. CDI, foods relocated for proper storage.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed quat sanitizer above 400ppm at 3 compartment sink. CDI, sanitizer diluted to required concentration.

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 sausage gravy cooling in ice bath and measured 157 at 9:16am and 147 at 9:56am. CDI by instruction to ensure staff stirring periodically to facilitate heat transfer if using ice bath as cooling method.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelot worn on wrist of food handler.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean spoon stored near handsink and possible splash zone under disposable towel dispenser. Observed single-service cups items stored less than 6 inches from the ground .

4-501.11 Good Repair and Proper Adjustment-Equipment - C - observed lid and single-service glove used as stopper at handwashing sink. Ensure proper stopper is provided at handwashing sink.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test kit expired October 2019. Vr to ensure non-expired test kit provided. CDI, new test kit that has not expired provided while on-site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food soil on handle of spoon at pass thru window. Observeed

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal bag and sweater stored over consumer items in cabinet at beverage area.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk cold held in low 2 door reach in behind front counter at 43 degrees F. Unit had ambient air temperature of 46 degrees F as indicated by thermocouple. Dairy relocated to adjacent low prep refrigerator. Observed tomatoe, sausaage, cheese, avacado salsa and eggs held above 41 degrees F on left side of far prep refrigerator along line. Ambient air on bottom of unit registered 39 degrees F. Use of deep containers and TPHC discussed with PIC. Vr to ensure units calibrated and long term compliance of cold holding. TPHC form to be provided.

3-501.13 Use approved thawing methods. Observed chorizo thawing under running water with water at 93 degrees F. Use approved thawing methods.

3-307.11 Miscellaneous Sources of Contamination - C - Observed coffee machine stored next to handwashing sink. Provide splash guard or 12 inches of clearance to prevent possible contamination from handwashing process.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed food employee with wet wiping cloth held around waist.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean towels stored on chemical bottle at dish machine area and near soiled wall.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 light out under hood ventilation system.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed equipment stored inside hand washing sink and staff rinsing equipment at hand washing sink behind front bar. CDI, equipment removed from hand washing sink.

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

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several pans stored as clean but soiled with food debris. CDI, pans relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon, 2 containers of cut tomatoe, feta cheese, and blue cheese, chicken held above 41 degrees F. See temperature observations above. CDI, operator voluntarily discarded items. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Ensure all TCS foods are held at required temperature.

General Comment: 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 ham date marked 3/5 and some foods on top of prep unit not date marked but prepared yesterday according to PIC.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed chlorine dish machine sanitizer registering over 100ppm chlorine. CDI by instruction. Facility contacted chemical company while on-site and they arrived to calibrated unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed potatoes cooling on rack at room temperature in kitchen. CDI, rack relocated to walk in cooler to rapidly cool potatoes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground in walk in freezer. PIC stated items recently delivered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked on rack near 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed chemical dish machine not providing required chlorine sanitizer concentration and discharging chlorine sanitizer over 100ppm. Maintenance for machine contacted while on-site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed metal area behind nozzle at soda machine located behind front counter accumulating residues.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed box labeled Harbor Banks Keta Salmon portions from US Foods but PIC could not provide parasite destruction information while on-site. VR to ensure parasite destruction for salmon offered on menu Cooked to order.

3-501.16(A)) Maintain TCS foods in hot holding at 135F or above. -P - Observed potatoes hot held on rack at 115 degrees F. CDI, employee placed rack in walk inooler to rapidly cool.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 food thermometer not accurate to within + or - 2 degrees F. CDI, PIC removed thermometer from use.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth used to stabilize cutting board in kitchen. Repeat. Observed several wiping cloths on waist of food employees. Observed 1 sanitizer bucket of quat sanitizer below required concentration and at 50ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying clean equipment at 3 compartment sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean towels stored in soiled area at front prep line and clean towels stored on ground in kitchen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored less than 6 inches from the ground and only at 4 inches of clearance. Provide minimum 6 inches to protect from possible contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top of dish machine

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles missing from kitchen ceiling. Observed some residues accumulating on top of dish machine.

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 1 food employee turn faucet off with their bare hands after washing. CDI by instruction.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine providing 0ppm chlorine sanitizer when tested. Operator primed sanitizer but unable to provide consistent proper concentration. Facility contacted service company and will be using machine to wash and rinse but using sanitizer vat to sanitize until dish machine properly calibrated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 1 pan of lettuce overstacked above 45 degrees F. CDI, operator located to rapidly cool.

7-209.11 Storage-Other Personal Care Items - Observed medicines/supplements stored in cabinet over prep table and single-service articles near Coca Cola drink dispenser. Cdi, items relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed potatoes cooling on rack in kitchen. CDI, potatoes relocated to rapidly cool in walk in cooler.

3-307.11 Miscellaneous Sources of Contamination - C - Observed creamer stored behind hand washing sink at front counter below disposable towel dispenser. CDI, creamer relocated to prevent possible contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth used to stabilize cutting board in kitchen.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed coffee filters removed from commercial packaging and stored uncovered / unprotected behind front counter.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of walk in cooler. Observed dish machine not calibrated. PIC made service call for equipment while on-site.

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 an employee cleaning a knife and then removed gloves and donned a new pair without washing hands in between to handle food product. Also observed employee crack eggs and not remove gloves and wash hands afterwards. CDI-Stopped the employees and instructed to wash their hands.

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 fruit cooling in the front line prep unit. This is not an acceptable location for cooling product. CDI-The fruit was moved to the reach in to finish cooling. Product must be fully cooled to 41F or below prior to placing into the flip top cold hold units. REPEAT.

3-501.13 Use approved thawing methods. Observed meatloaf being stored on the counter thawing. CDI-The container was placed into the tall reach in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of biscuit base being stored on the ground underneath the dry storage shelving. CDI-The box was placed onto a shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee purses and jackets being stored along/ontop of facility equipment and product. Designate an employee area to store possessions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs overstacked on cook line with top eggs reading 52F and lower eggs reading 44F. Ensure that cooks do not overstack cold product. CDI: Top portion of eggs relocated to walk in for rapid cooling. Facility has shown much improvement (1 out of temp item compared with 4+) since previous inspection, and points were not escalated as a result. 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 several items in cold prep units along cook line (chicken, spinach, etc) either with incorrect date stickers or with no date stickers. CDI: Incorrect stickers removed and replaced with correct dates.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle under three compartment sink with a badly faded label. Employees eventually determined that botle held Orange cleaner solution. CDI: Bottle labelled as Orange Force.

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 two pastas cooling in deep, covered plastic containers and observed freshly washed lettuce placed into line cold holding unit at 52F (without cooling). CDI: Lettuce sent to walk in cooler and pastas were vented to facilitate rapid cooling. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans on drying rack adjacent to back door with sticker residue left on them after warewashing process. CDI: Residue removed and pans sent for re-washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs in cold unit across from grill holding at 55F and tomatoes in salad unit holding at 51F. Observed milk and butter in front under counter expo unit holding at 52F. Unit had an ambient air temperature of 50F. CDI: Eggs and tomatoes had been on the line for less than two hours and were relocated to walk in for rapid cooling and replaced with product reading 41F. All dairy was removed from front unit and placed in walk in for rapid cooling. Facility is using TPHC to hold products for bar area until unit can be repaired. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 bacon (not crispy) with a date of 08/07 in tall reach in unit on line. Product was on its 9th day of shelf life during inspection and was to be used. CDI: Bacon voluntarily 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 freshly prepared sausage cooling in tightly wrapped containers in tall line reach in unit. CDI: Products was vented to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some unlabelled shakers and squeeze bottles on cook line. Ensure that all in use oils and spices are labelled. REPEAT.

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 knives stored in the space between prep units on cook line. CDI: Knives moved to a clean and dry location.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups in expo area displayed with lip contact surface exposed to air.

4-501.11 Maintain equipment in good repair. Observed under counter cold unit at bar not operational and mild rusting on shelving in walk in cooler.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on cardboard dumpster. Contact property management for replacement.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink (iced tea) sitting on back of far right food prep unit. CDI: Drink was voluntarily discarded by PIC before EHS intervention.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink buildup in the ice machine on cook line. No CDI required, item is not a priority or priority foundation item.

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 two pans of sausage dated for 04/24 (on 9th day of shelf life) in reach in unit on cook line. CDI: PIC voluntarily discarded both pans of sausage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled squeeze bottles in under counter portion of prep units on cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket in front of house measuring 50ppm quat sanitizer. CDI: Bucket was emptied and refilled with fresh sanitizer reading 200ppm. REPEAT. All other sanitizer buckets in back of house measured over 100 ppm sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observes metal pans on drying rack near prep sink stacked wet.

4-501.11 Maintain equipment in good repair. Observed torn gasket on door to walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on rack with single service to go boxes in corner of cook line.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer incorrectly labelled as a bottle of degreaser. CDI: PIC removed the old label and corrected the labelling.

| 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 trays of sausage patties cooling on a speed rack in room temp air after prep. Sausages were moved to metal well pans and stacked in walk in cooler with lids on. CDI: PIC removed lids and unstacked pans to allow sausage to cool faster.

3-501.13 Use approved thawing methods. Observed ground turkey and liquid eggs thawing in standing water. Thawing should occur under refrigeration, under cold, running water, or as part of the cooking process. CDI: PIC placed ground turkey under running water for continued thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed three containers of sugar that were unlabelled above biscuit ovens.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wiping cloth bucket registering 50 ppm sanitizer. Manufacturer states it should be 150-400ppm. PIC stated that it was the most used bucket and had it changed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a broken light shield in the walk in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Repeat - Observe a pan with diced raw salmon in cups stored above cooked and ready-to-eat foods in the prep unit at the cook line. CDI- Pan of salmon was moved to the bottom shelf../ Observed raw shell eggs behind pasteurized eggs. To prevent any source of contamination raw shell eggs should be placed in front of pasteurized. This should be used for any product on make top units, reach in, walk ins, etc. CDI - moved. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee cracking shell eggs without glove changes. CDI -Corrected 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed beans being washed at the three compartment sink with active washing at sinks. Establishment has a prep sink and should be used unless three compartment sink is properly cleaned and sanitized before and after use. Beans moved over to prep sink.

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 in low boy and reach in without dates (bean burgers, meat loaf, mac and cheese, sauce and other items). CDI - Dated. Even when product is frozen it must still bare a date. It should include the date of prep and date of thaw to ensure compliance. 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 sausage dated for 9/28. Observed sauce (eggs) dated for 10/1. CDI - Sausage discarded. Sauce relabeled as PIC states it was made on Friday. Ensure stickers are completely removed to prevent incorrect labeling.

3-501.13 Use approved thawing methods. - 0 pts - Observed thawing of eggs occurring under room temperature. Ensure that product is cooled in under refrigeration, under running water, or as part of the cooking process.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0 pts - Observed two buckets reading 0 ppm and 50 ppm.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - Observed drink and cell phone on prep table. Prep tables should not be used for employee personal storage as they are used for food prep discontinue.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observe a pan with diced raw salmon in cups stored above cooked and ready-to-eat foods in the prep unit at the cook line. CDI- Pan of salmon was moved to the bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Clarified butter on the stove top measured 119 F. Keep at 135 F or above. CDI- Butter was reheated and now at the proper temperature.

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 pot pie mix dated 4/27 observed on 5/6. Observed cooked shrimp dated on 2/27 observed on 5/6. CDI- Pot pie mix discarded. Shrimp was mislabelled per the pic and date was changed to match other batches prepared at the same time.

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 packs of real butter sitting on the tables and are not marked with start time and end time. No written procedures were available. Front of the house manager stated the butter are only kept for 4 hours then discarded. CDI- Observed wait staff discarding butter from tables once the tables were cleared. Use TPHC of keep butter in the cooler and provide upon request. Emailed TPHC form and reviewed the procedures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the shelving in the walk-in cooler. REPEAT. Clean regularly.

4-501.11 Maintain equipment in good repair. Replace or repair rusting shelving near cooler on cookline.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving in walk in cooler under compressor and where needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean Hvac vents where needed.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC serve safe certification expired.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand wash sinks no greater than 95 degrees. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes , spring mix, leaf lettuce , diced tomatoes greater than 45 degrees. CDI items placed on time until unit can be repaired or replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in rusting and building up food debris. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw tilapia filets stored above package of turkey pot roast labled "fully cooked". CDI - Tillapia moved below all ready-to-eat foods. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce such as whole melons sotred on top shelf above ready to eat foods. CDI - Staff began rearranging cooler during the inspection.

General Comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed on bottle of orange cleaner not labeled near dish area. CDI - Labeled during the inspection.

General Comment 4-502.11(A) Maintain utensils in good repair. A few plastic food containers have stress cracks making them no longer easily cleanable. Discard.

6-502.12 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. Build up of ice on walk in freezer floor. Remove ice and clean floor to avoid accumulation of food debris.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed produce items stored on top shelf above ready-tp-eat foods such as sauces and pimento cheese. CDI by instruction to rearrange walk in cooler; staff began rearranging process during inspection.

General Comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of home fries holding below 135F in hot box. CDI - Reheated on grill top.

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 containers of cooked turkey dated 2-5 and soup dated 2-4; beyond the 7 day holding window. CDI - Items were discarded. Repeat violation.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up on outside of ice-chute at soda machine. Wipe clean.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine not dispensing sanitizer intop final rinse water. CDI - items sent to 3 comp sink for sanitizing after washing, service rep arrived and repaired dish machine before inspeciton was complete.

. 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 vegetables and chili in walk in cooler, both dated 213-210. CDI - voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed writing was wearing off of one red sanitizer bucket. CDI - relabeled during inspection.

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 oil, water, salyt, pepper.

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 scoop resting in container of kosher salt. Use scoops with handles and keep handles out of the food.

4-501.11 Maintain equipment in good repair. Observed walk in cooler shelving is rusty in spots. Recoat or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry goods shelving needs better cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles show missing grout in many areas throughout kitchen, allowing food debris and water to potentially accumulate in voids. Regrouting recommended. Voids were clean sand dry today.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed worker change gloves w/o washing hands in between. Observed 2 workers turn off faucet with clean hands, no barrier to prevent recontamination. CDi- rewashed

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 speed rack of cooked sausages with temperatures ranging from 87F-153F. Once 135F is reached, move to the cooler to actively cool. CDI- Observed temps drop to 47-53F by end of the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet cloths on prep line cutting board, dry cloths at stove w/debris.

4-501.11 Maintain equipment in good repair. Observed peeling rusty shelfin the walking. Replace or recoat the shelving.

2-103.11 (A)-(L)Person-In-Charge-Duties PIC shall ensure safe food handling and monitor food employee health. Observed PIC unsure of food composition, not monitoring food employee hand washing and lacking in employee health knowledge andresponsibilities reagarding employee present with wound to hand/forearm. CDI- instruction provided

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict PIC shall ensure food employees are not handling foods with open r pustular wounds.Observed food employee with wrist wound taped up with painters tape. CDI- PIC observed wound, not pustular. Wound dressed and waterproofed.

2-301.14 When to Wash Food employees shall wash hands after soiling and before handling clean utensils and food. Observed employee return from taking out garbage and removed food from oven before washing hands. Observed dish washing employee not washing hands between soiled and clean utensils. CDI- instruction provided; PIC addressed; hand washed

5-205.11 Using a Handwashing Sink-Operation and Maintenance Hnad sinks shall provide a minimum of 100 F at all times. Observed two kitchen hand sinks fail to hit 100 F. Recalibrate/repair

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Hot held TCS foods shall be maintained at a minimum of 135 F at all times. Observed real butter near stove held at 88 F.CDI- discarded;TPHC template given.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Cold held TCS foods shall be maintined at 45 F or less at all times. Observed individually pakaged butter in cold hold unit at 67 F.PIC stated they are put out on table where they are held out of temperature then removed. CDI- PIC removed - TPHC template given

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition TCS foods shall be discarded when past last acceptable date by the following parameters (41F=7 days/42-45F=4days).Observed smoked salmon and cooked shrimp not date marked, chicken pot pie and sausage not discarded 8 days after prep date. CDI- PIC voluntarily discarded.

3-307.11 Miscellaneous Sources of Contamination Facility shall follow labeling requirements regarding thawing or ROP fish. CDI- instruction provided

\2-102.12 A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC could not provide documentation.

2-301.14 Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Observed employee touch mouth with gloved hand then continue food prep. Employees were observed changing gloves without washing hands. CDI by instruction

4-601.11(A) Food contact surfaces must be clean to sight and touch. Observed mold in ice machine, CDI by cleaning.

3-501.18 TCS RTE foods shall be discarded no later than the 4th day after preparation when storage temperatures are between 41 and 45F. Observed TCS RTE foods being kept more than 4 days in the walk-in cooler consistently maintaining food between 41 and 45F. CDI- Food discarded by manager.

3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units units. Observed cooked potaoes on speed rack for more than 30 minutes before being placed in refrigeration. CDI by instruction.

3-501.13 TCS foods must be thawed under refrigeration, cool running water (less than 70F) or as part of the cooking process. Observed raw chicken being thawed in a container of water. Temperature of chicken was 70F. CDI by instruction, draining of water off chicken and placing chicken in walk-in cooler..

4-302.12 Provide a thin probe thermometer capable of measuring thin products. Facility has thick probe thermometer. Recheck in 10 days.

.3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

3-304.12 Ensure ice scoops are stored with handle out of product. Ice scoop handle in ice. CDI- scoop was moved.

5-203.14 Backflow prevention devices shall be in good repair and meets design standards. Atomospherib vaccum breaker on can wash leaking and addition of device designed for continuous pressure needed. Verification required.

5-501.17 Toilet room receptacles for female bathrooms must be covered. Trash receptacles in unisex bathrooms not covered.

5-501.13 Outside trash receptacles shall be kept covered, closed, and area clean. Open doors, broken/ missing lid, and refuse on pad next to containers.

6-501.14(A) Ventilation shall be kept clean. Air duct in restroom needs to be cleaned.