BAD DADDY`S BURGER BAR

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed few flies throughout kitchen. Ensure doors are kept closed as much as possible (WIC and additional storage is outside).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm quaternary sanitizer solution.

4-501.11 Maintain equipment in good repair. -Observed quaternary sanitizer dispenser at 3-compartment sink not dispensing sanitizer at proper concentrations (less than 50ppm quaternary). Repair dispenser to ensure sanitizer is released at proper concentrations. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed green cutting boards with deep grooves and dark marks, signifying that the boards cannot properly be sanitized to removed food debris/residue. Replace or resurface cutting boards.

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 missing wall corner trim border in kitchen next to fryer/breader station. Replace border trim or seal corner of wall.

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 salt/pepper seasoning mixture without label. Label all containers with the common name of the food item. -CDI- PIC printed out a label for the item. -REPEAT-

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 wet stacking among multiple dishes stored as clean. Ensure dishes are fully air dried before stacking.

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 buildup of food debris in reach in freezers/coolers. Observed buildup of dust/debris along shelves storing clean dishes. Increase frequency of cleaning. -REPEAT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed impossible burger patties stored below raw ground beef. Box of impossible burgers states “fully cooked when internal temperature is 160F”. Ingredients listed on impossible burgers does not show any raw animal proteins. -EHS will follow up with facility regarding proper storage order of impossible burgers. No action is required at this moment by facility. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticker residue on multiple metal pans stored as clean and stacked, directly touching the food-contact surface of stacked pans. -CDI- PIC moved pans to dish machine to be properly washed/rinsed/sanitized by removing all sticker residue. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in small reach-in cooler next to make line above 41F (cooked mushrooms, hot dogs, brie, sliced American cheese, blue cheese, pepperjack cheese, provolone cheese, and pimento cheese). Observed ambient temperature of unit at 50F. -PIC stated no food temperatures were checked within the past 4 hours. PIC voluntarily discarded all TCS foods in cooler above 41F (foods listed above). During inspection, PIC placed work order request for cooler repair. -3 day verification visit required- 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 hard-boiled deviled eggs held past their 7-day timeframe (prep date of 10/28). -CDI- PIC voluntarily discarded the eggs. -Observed black bean burgers and cooked chicken wings without date marks. -CDI- PIC verified prep date of black bean burgers by referencing additional batch in cold drawer. PIC verified cook date of chicken wings by referencing large batch in WIC. PIC added date marks to both items. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple spice containers and squeeze bottles without labels.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. -Observed sanitizer buckets for wet wiping clothes stored directly on the floor. Raise above the floor.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed cantaloupe in produce WIC with visible discoloration and buildup on surface. -CDI- PIC voluntarily discarded the cantaloupe.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above sweet pickles in lowboy unit. Observed raw shell eggs stored above cantaloupe in the produce WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 fried deviled eggs held past its 7-day timeframe in lowboy cooler (prep date of 18/14). Observed black bean burgers, cooked pork, and pimento cheese without date marks. -CDI- PIC verified when items were prepped and properly added date marks. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored directly on prep surface, not within sanitizer solution.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of single-use articles stored directly on floor in outside dry storage shed.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored above cheese sauce inside walk in cooler 2. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cut apple sitting directly on ledge inside lowboy. CDI: Item was voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, tongs, plastic containers, slicer and bowls with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 onion strings hot holding below 135F in pass through window. CDI: Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 birria consome with a prep date of 5/23. Observed hot dogs with no date. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chipotle ranch and milk in glass reach in cooler above 41F. Observed goat cheese, cut melon, boiled egg, cut lettuce, and ranch in salad cooler above 41F. Both gaskets in salad cooler and glass reach in were sticking out preventing the doors from shutting properly. PIC fixed gaskets during inspection. CDI: Items were moved to walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed milk, French onion spread and pimento cheese being held on TPHC according to PIC without time labels. CDI: Time labels were placed on items.

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

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

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 build up on ceiling vents and walls. Clean as needed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed both hand sinks in kitchen area without paper towels. CDI: Paper towels were placed at hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans and plastic lids with food debris and sticker residue while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 3 pans of blanched fries with dates of 6/24. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed marinated chicken cooling at a rate of 0F/min inside metal pan covered with a lid. CDI: lid was removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with cans for facility use. CDI: Items were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm quat.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside prep top with stickers. Ensure avocado are washed and stickers are removed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small cups being stored inside salad dressings such as ranch. CDI: Items were removed.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of grill drawers, flooring of walk in cooler, bottom of reach in freezers all with build up of food debris. Clean as needed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed cooling/cooling methods, hot holding, cold holding and TPHC violations during inspection. VERIFICATION REQUIRED. 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.

6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near grill without soap or paper towels. CDI: Paper towels and soap were placed at sink.

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

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 romaine cooling over 4 hours still above 41F. Observed portion cups of house made ranch and chipotle ranch 58-57F with 40mins left in the cooling window. CDI: PIC voluntarily discarded lettuce, and placed ranch and chipotle in freezer. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mushrooms and onions hot holding below 135F. CDI: Items were reheated to above 165F. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items in salad prep top, grill drawers, in ice baths and buttermilk on counter above 41F. Ambient air of salad unit is 49F. Items being held in ice baths were barely sitting in ice. PIC placed a repair ticket during inspection. Items in the units less than 4 hours were placed in walk in cooler to cool. All other items were voluntarily discarded. Facility will be using temporary TPHC for items in salad unit and grill drawers until units are repaired. VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 approximately 5 sheet trays of chicken wings with a prep date of 5/29. CDI: PIC voluntarily discarded items. All other products were properly dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed house made chipotle ranch being held on TPHC without a time label. CDI: PIC voluntarily discarded item.

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 romaine cooling inside prep top with an ambient air temperature of 49F. Observed chipotle ranch and ranch cooling inside a reach in with ambient air of 59F. Observed Cut tomatoes cooling at a rate of 0.05F/min in a container tightly covered with a lid. CDI: cut tomatoes were placed on sheet pan to cool. EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the facility. EHS recommends increasing frequency.

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

4-501.11 Maintain equipment in good repair. Observed 2 drawers on the left side of grill drawer unit that are broken. Drawers will not fully shut. Repair.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of grill drawer unit with build up of food debris. Clean as needed.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed grease box starting to overflow. PIC stated the manager has contacted company to come empty the grease box. EHS recommends increasing frequency.

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 flooring throughout facility in need of cleaning. Observed black build up on wall above 3 compartment sink.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed unwashed apples contacting shelving of Dry store WIC. CDI - PIC placed apples in readily available clean container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced tomato jam and unsalted butter, elevated out of water in steamwell, at temperatures of 118F and 111F, respectively. Items that were properly seated in steamwell were effectively hot holding. CDI - PIC voluntarily disposed of out of temperature food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 six (6) TCS food items (cooked pulled pork and burger patties) in Lower Flattop RIC between 46F and 50F. Unit was observed as having an internal temperature of approximately 57F when emptied. Observed two (2) items in open main prep top (tomatoes and arugula) above 41F highest level.. Observed one (1) TCS food item (chipotle ranch) in sauce RIC, recently moved, above 41F. Items in main prep top were observed cooling to below 41F when properly closed. Items in Lower Flattop RIC were rotated to WICs to correctively cool. PIC adjusted sauce cooler to properly cold hold placed TCS food. verification will occur no later than 10/07/2023 to assess facility cold holding. REPEAT. Note: No escalation in point deduction due to some noted improvement from previous inspection; fewer TCS food items were out of temperature, and fewer pieces of cold holding equipment were fully out of service. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Several (more than ten (10)) recently removed macaroni kit cups and broccoli kit cups on expo line without time indicating removal from cold holding. CDI - Unused TPHC containers were placed in WIC for corrective cooling; items to be held on TPHC were labeled with appropriate time. Note: EHS observed TPHC white board, as well as TPHC stickers in use at expo line. EHS provided blank TPHC sheet and completed it with PIC during inspection to properly refine TPHC procedures used within the facility.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately six working containers (large bins or flour/seasoning, spice bins, grill water bottle, margarita salt and sugar containers, sauce bottles in sauce RIC containers etc.) without effective labeling. CDI - PIC delegated labeling of unlabeled products to food employees. REPEAT. Note: EHS observed electronic labeled in place. PIC showed labels were being effectively used to distinguish working containers, as well as date mark more effectively.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three (3) crawling insects move from behind standing equipment (prep units) at grill line. EHS observed digital invoice for recently performed pest control. Facility shall maintain pest records and have pest management and prevention services provided at the necessary frequency to prevent pest activity or entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of unwashed onions stored directly on the ground in dry storage shed. CDI - PIC elevated onions to higher storage. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees engaged in food prep (making salads, line cooking) with no effective hair restraints.

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 sticker residue from printed date marks/labels of recently cleaned dishes creating non food contact contamination. CDI - Dishes were pulled and returned to dirty dish storage for corrective soaking and cleaning. REPEAT. Note: no escalation in point deduction due to noted improvement from previous notation and situation; facility shall improve dish cleaning such that newly implemented labels are removed from non food contact surfaces; previously noted non food contacts are considerable cleaner.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some two (2) warped and heavily ceiling tiles in the male restroom (One over urinal, one at entrance). Repair and/or replace ceiling tiles with intact non absorbent ceiling tiles. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as vomit and diarrhea clean up poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed three (3) hand washing sinks (two in the kitchen, one in female restroom) without signage. CDI - EHS affixed signage to handsinks, and provided extras to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed approximately eight (8) metal bowls stacked wet and with food debris still visible. Ware washing employee stated that these were placed improperly in the previous night. CDI - Dishes were rotated to warewashing area for proper washing, rinsing, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items (greater than ten (10)) in Upper Flattop RIC between 46F and 48F. Observed tomatoes in main prep top at 41F at lowest level and up to 52F at highest level. Observed mushrooms in grill drawer at 46F. CDI - All TCS food items in Upper Grill RIC that had been within the unit for more than 4 hours and/or opened and grill drawer mushrooms were voluntarily disposed of by PIC. Tomatoes, prepared the morning of the inspection, were portioned into smaller bins and over temperature portion were rotated to cold holding storage to cool correctively. A verification will occur no later than 07/22/2023 to assess facility cold holding. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut boiled eggs and black bean burger mix in main WIC without date labels. CDI- PIC verified food was prepared yesterday and 07/16. Items labeled accordingly. REPEAT. Note: Observed (1) unmarked lettuce beds and one (1) tray of cooked blanched wings in main prep unit and WIC, respectively. Per conversation with PIC, these items were prepared earlier in the day and would be used within 24 hours. Due to this, these items will not require date marking; should they remain at the end of 24 hours for long term storage, a date mark shall be affixed to them. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed three (3) open containers of toxic materials (dish soap, table sanitizer at server window above shelving and micro ban microbial spray at bar shelving over salt bowl) stored above spices. CDI - EHS rotated these items to lower shelving levels to prevent potential contamination.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several (greater than sixteen (16) thawed raw salmon filets in WIC vacuum packaging still in tact. Remove from ROP before thawing as indicated on package label instructions. CDI - PIC cut delegated task of cutting packaging and placing salmon fillets in metallic storage bins. Salmon packages were observed as properly removed from deoxygenated environment prior to end of inspection. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; salmon fillets had not yet been rolled into points of service and had recently been removed from freezing temperatures to thaw.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately nine (9) working containers (large bins or flour/seasoning, spice shakers, spice bin, panko breading bin in dry storage, prep table olive oil bottle etc.) without effective labeling. CDI - EHS discussed labeling with PIC, as well as demonstrating use of station labeling and labeling holding bins for working containers. Container labeling was delegated throughout inspection. REPEAT. Note: Observed multiple repeat violations of working container labeling in sequence during unannounced inspections. Continued violations may result in the application of a risk control plan.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed five (5) packaged items on the ground (two stacks of boxes in main WIC, chicken seasoning in outdoor dry storage) or with less than 6 inches of elevation (two boxes of seasoning on damaged riser in dry storage). Note: Observed chicken seasoning in open package in dry storage, in folded closed packing. EHS advised PIC to place open packaging in plastic bin once open to best prevent potential contamination.

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados stored in prep cooler with stickers on rind. Please ensure all produce is washed thoroughly prior to use.

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 bowls and to go cups used as scoops in two (2) spice bins. Be sure that utensils used to scoop food have handle that remains out of food while in storage. CDI - PIC removed ineffective utensils from spice containers.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately seven (7) to go boxes throughout kitchen area with exposed food contact surfaces. CDI - EHS and PIC inverted to go boxes to prevent potential contamination.

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 one (1) microwave interior, main prep unit underside, and dry storage reach in freezer in need of additional cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Waste bin in women’s stall observed without covering or lid. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some damaged/heavily stained ceiling tiles in kitchen, as well as two (2) warped and heavily ceiling tiles in the male restroom (One over urinal, one at entrance). Repair and/or replace ceiling tiles with intact non absorbent ceiling tiles.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Parasite destruction letter not found on site for salmon offered undercooked as specified on menu with asterisk notating consumer advisory. Box of raw filets on site indicated salmon is wild caught. Ensure parasite destruction letter is received from supplier. *VERIFICATION REQUIRED 10 DAYS*

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 cooked wings and sliced ham without prep date. CDI-Verified food was prepared earlier yesterday. Items labeled. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TCS sauce cups on expo line without time indicating removal from cold holding. CDI-Sauces were labeled with appropriate time.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed raw salmon filets in flat top cooler drawer with vacuum packaging still in tact. Remove from ROP before thawing as indicated on package label instructions.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bins or flour/seasoning without label as well as some squeeze bottles, dispensers, and shakers with oil, water, and seasonings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer bucket with 0ppm QAC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal food pans wet nested on clean dish shelving.

5-501.17 Provide a covered waste bin in female restrooms. Waste bin in women’s stall observed without covering or lid.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying provisions/paper towels provided at handwashing sink across from grill. CDI-Paper towels replaced.

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 buttermilk at battering station above 41F on ice bath. PIC states that buttermilk is switched out after 4 hours, but there are no written TPHC procedures. Observed cups of TCS sauces (ranch, chipotle ranch) out at ambient air temp. Advised PIC to add sauces at expo to TPHC. Provided fillable form and assisted PIC for TPHC guidance. Observed TCS foods in lowboy drawers below grill above 41F. PIC has already contacted maintenance to adjust unit. Until unit is repaired, keep items on ice to ensure food is kept below 41F or do not use unit. Items were either placed under adequate refrigeration to cool quickly or discarded. Verification required by 9/22/22.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bins or flour/seasoning without label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies in back of house area of facility - mainly in dishwashing area near exit door.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use sauce cups being used to scoop from food and stored in food.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in units.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Minor cleaning needed in refrigeration units. Improvement since last inspection.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed water buildup around floor drains due to clogging behind grill and at front bar.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on clean dish shelf and prep surface.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee drinks out on prep surfaces in kitchen/near exposed food. CDI- Items were relocated.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed Cambro food container stored in handwashing sink behind cook line. CDI-PIC moved item so that handwashing sink is accessible.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a couple stacked food containers observed with leftover sticker residue. CDI-Items were removed from clean storage to be cleaned and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine out of sanitizer at beginning of inspection. Sani bucket was replaced but sanitizer was still not feeding through or dispensing correctly. During inspection, Carolina Chemical rep arrived on site to adjust dish machine. After adjustment, sanitizer dispensed properly at a concentration of chlorine 100ppm.

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 buttermilk chicken batter on sitting on top of ice bath. Food above ice bath was above 41F. CDI-Larger container was filled with more ice and water so that food would be more submerged in ice and kept 41F and below. Observed small reach-in under breader station holding TCS foods above 41F. Temperature possibly being affected by ice buildup. CDI- TCS foods were removed from unit and placed into walk-in/other working units to cool to 41F.

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 a couple spice shakers and oils lacking name of product on container. Please provide.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths out on prep surfaces around kitchen.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in food in spice bin. Be sure that utensils used to scoop food have handle that remains out of food while in storage - observed plastic cup/bowls stored in food containers.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of residue on exterior of cooking equipment, exterior of coolers and gaskets throughout kitchen. Please clean and maintain clean. Be sure to remove protective sticker peeling from sides of cold-holding prep units to ensure that surfaces are smooth and easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink across from grill.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a build-up of residue on floors and walls in kitchen. Please clean and maintain clean. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones out on prep surfaces in kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed Cambro food container stored in handwashing sink behind cook line. CDI-PIC moved item so that handwashing sink is accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Several stacked food containers observed with leftover sticker residue. CDI-Items were removed from clean storage to be cleaned and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut greens in walk-in unit with two date mark stickers of different dates. Previous sticker had not been removed from container but PIC was aware of prep date being the more recent date mark. CDI-Item was properly dated.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed salmon still inside intact reduced oxygen packaging. Label on packaging indicated that food needed to be removed from ROP environment before thawing.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use sauce cups being stored in milkshake topping containers at bar area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of residue on exterior of cooking equipment, ice machine, exterior of coolers and gaskets throughout kitchen. Please clean and maintain clean. REPEAT Be sure to remove protective sticker peeling from sides of cold-holding prep units to ensure that surfaces are smooth and easily cleanable.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a build-up of residue on floors and walls in kitchen and on floors of walk-in coolers. Please clean and maintain clean. REPEAT. Points not increased due to improvement from last inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Paper towel dispenser at hand sink on cook line was not dispensing towels. CDI. Paper towels were provided.

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 bottles of dressings and sauces lacking name of product on container. Please provide. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados stored in prep cooler with stickers on rind. Please ensure all produce is washed thoroughly prior to use.

3-304.12 In-Use Utensils, Between-Use Storage (C); Observed in-use knives stored in between sauce bottles in prep cooler. Please keep all in-use utensils stored in a way that will prevent the possibility of contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of residue on exterior of cooking equipment, ice machine, exterior of coolers and gaskets throughout kitchen. Please clean and maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a build-up of residue on floors and walls in kitchen and on floors of walk-in coolers and dry storage area, with heavy accumulation noted around/underneath cooking equipment. Please clean and maintain clean.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed water bottles on grill station with no label.

3-304.14 Wiping Cloths, Use Limitation - C Observed 3 sanitizer buckets throughout facility at 3:00 pm below 50ppm. Facility is aware that change out should happen within 4 hour window.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed multiple rubber spatulas that have been melted,warped, and burned with potential for flaking into food products. CDI-PIC threw away worn utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up on green shelving unit above fryers for storage of wing tossing bowls. Observed heavy build up on air fan blowing over entire cook's line. Recommend increasing cleaning frequency.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee touching mask while working with food product. Spoke to the manager about the issue and instructed to hand wash. CDI-Employee washed hands and discussed being aware of avoiding contact with face and mask.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container stored in handsink thawing. CDI-The product was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the tomato chopper and several pots and pans stored with food buildup on the clean equipment rack. CDI-All pots and pans seen with buildup were brought back to the dish machine for proper cleaning and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the small reach in cooler holding raw chicken and wings holding above 41F. CDI-All food items were moved to the walk in cooler and the unit unplugged. There was heavy ice buildup on the inside which could be causing the temperature issues. REPEAT. *FANTASTIC JOB ON COLD HOLDING TODAY. ZERO POINTS TAKEN EVEN THOUGHT IT IS A 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 the scoop in the sugar bin in the back room. CDI-The scoop was moved out of the container. REPEAT.

4-501.11 Maintain equipment in good repair. Observed burned out lightbulb in the hood vents above the fryer. Have a new bulb installed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the insides of both walk in coolers, the inside of the small reach in freezer and to the hood vents. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility. Have thoroughly cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee book bag sitting on top of clean towels in the dish room. CDI-The bookbag was removed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored on prep counters at the start of the inspection. CDI-The drinks were removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue buildup to the inside of the ice machine. Needs thorough cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed back room walk in cooler holding vegetables and meats above 41F. Manager called in an emergency maintanance order for the repair of the unit. The repairman is expected today. A VERIFICATION VISIT WILL BE MADE TOMORROW TO ENSURE THE UNIT IS OPERATING. REPEAT. *Very good job on cold holding today. Facility has replaced old equipment and has made huge improvements in the cold holding department. Half points taken today.

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 hamburger stored on the ground in the back walk in cooler. CDI-The box was placed onto the shelf.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed red sanitizer buckets stored on the ground. Have placed onto shelving. 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 scoop handle stored directly in the flour container, and a scoop with no handle in the other flour container. Manager explained that new scoops are on order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving above the fryers, the hoodvents, the outsides of the flour containers, and the floors in the walk in cooler. Have cleaned. REPEAT.

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 missing grout and damaged tiles in the kitchen near the fryers. Needs repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors and walls of the facility. Have cleaned. REPEAT.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no active managerial control over properly maintaining cold holding of the units in the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three small reach in coolers, and the prep cooler drawers holding product above 41F. CDI-The product in the cooler drawers were discarded, and the product was moved from the three small reach in coolers. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of sanitizer. CDI-The bottles were properly labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility operating without sufficient cold holding. Three small reach in coolers, and the cold holding drawers were all holding above 41F. The facility will be given 24 hours to have the units repaired and holding at 41F or below or closure will be required. The facility has been given permission to operate under temporary TPHC for all units until verification of the units has been conducted.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several red sanitizer buckets stored on the ground. Ensure the sanitizer buckets are stored off of the ground.

4-501.11 Maintain equipment in good repair. Observed rusted shelving to the shelves in the walk in cooler. They are no longer easily smooth and cleanable. Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained and deep grooves to the cutting board. Needs resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the outside of the flour, sugar, and salt bins. Needs thorough cleaning. Observed water buildup to the floors in the walk in cooler. Needs cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility, especially around the cooklines. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on top of a container of lettuce in the main prep cooler. CDI-The drink was removed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items on the inside of the main prep cooler not maintaining temperatures. It was found that the unit went into Defrost mode. CDI-Manager will contact their maintenance operator and have them change the settings to ensure the unit does not go into defrost mode during peak operating hours. REPEAT. Observed a container of pico holding above 41F on the prep counter. CDI-The pico was moved to the reach in. REPEAT. *Points kept the same today due to improvement on cold holding.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times written for the items on the prep counters and the flip top cooler. CDI-Times were written down. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet cloth on the prep counter, the rest were dry during the start of the inspection. CDI-The cloth was removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the gaskets on prep cooler doors and the doors themselves. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored above prep counters. Ensure drinks are kept on lower shelves to prevent cross contamination. Keep the drinks covered as well.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee not wash hands after handling raw chicken. The employee only removed his gloves and put on a new pair. CDI-Explained that more hand washing is needed when handling raw product. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup to the onion chopper, and several pans on the clean equipment rack. CDI-All items seen with buildup were moved to the 3-compartment sink and dish machine for washing, rinsing, and sanitizing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed door that had been left open to the meat walk in and product had been raised above 41F. CDI-The chicken product was discarded from the walk in cooler. The vegetables in the walk in cooler were not discarded. A VERIFICATION VISIT WILL BE MADE TO ENSURE THE DOOR PROPERLY CLOSES AND HOLDS TEMPERATURE. REPEAT. *Points kept the same today due to overall improvement on cold holding.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time labels noted for the buttermilk and items (pork, hotdogs, etc) on the prep counter. The facility has began keeping the product for a 6 hour time frame instead of 4 hours as long as the product does not raise above 70F. CDI-The times were written onto the containers and the manager explained that there is a clipboard where they keep track of all the product kept on time. More training is needed when explaining procedures. REPEAT. *Points kept the same due to the employee showing the time sheets at the end of the inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed cigarettes sitting on the counter at the bar. CDI-The items were removed.

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 a bowl with no handles stored in the flour container. CDI-The bowl was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed a split gasket to the reach in freezer on the cookline. Have repaired. Observed the door to the meat walk in cooler not fully closing. Needs repair. REPEAT. Observed large amounts of water buildup to the inside of the salad prep cooler. Needs repair. Observed duct taped ice machine. Have repaired. *Some improvement seen today, points kept the same.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the small reach in cooler, the cookline, the shelves and floors of the produce walk in cooler. Thorough cleaning is needed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the cookline area. Have cleaned. REPEAT.

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 Employee observed washing hands multiple times for less than required time approximately 10 seconds at the longest. CDI. Instructed the employee to wash his hands properly. Employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two glasses for mixing drinks stored on bar handsink. Observed trash can in front of handsink by the ice machine. It makes it harder to access the handsink. CDI. PIC moved the mixing glasses. PIC to obtain smaller trash can/move current trash can. Repeat; half points as different situation, will take full points at next inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed very heavy black solid buildup debris on the inside of all soda drink nozzles. These debris fell off the inside of the nozzles as they were pulled off machine. It is evident that they are not being cleaned properly/frequently. CDI. PIC immediately took soda drink nozzles to the dish pit to be cleaned. Clean more frequently to prevent the accumulation of black debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato, raw chicken, sour cream, black bean burger, milk and lettuce above 41F. CDI. Tomato was placed on ice. All other items were placed back into the walk in cooler to cool to 41F. Repeat.

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 TPHC times for buttermilk batters not discarded at proper time at 3 pm (they were still out at 330 pm). Other products, tomatoes, pimento cheese, etc not properly marked on sheet when they were placed out by AKM. Observed employee taking pan of food on time to place walk in cooler that had been out for 4 hours; employee instructed to discard. CDI. Product was discarded. Re-train staff to understand when to mark items for time and write on sheet. Time was marked for new product placed out.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed ambient thermometers reading "0F" under grill prep cooler and reading "60F" under salad prep cooler. Observed no ambient thermometer inside produce/raw meat walk in cooler (outside of door thermometer is not accurate) and inside low reach in cooler holding raw chicken and fry add ons. CDI. PIC placed new thermometers inside all the units mentioned above.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the walk in cooler/dry storage outdoor room. Observed gaps in the wall and between doors providing entry for pests at the door in the outdoor storage room (needs to be caulked/sealed). PIC to contact pest management company to discuss fly lights/fly fan in this particular area.

3-307.11 Protect food from contamination sources not specifically noted by code. COMMENT: Observed employee drink stored on top of reach in fry cooler/freezer combo with potential to contaminate food. Observed employee red bull inside reach in grill prep cooler. Keep employee drinks separate from establishment food and food prep areas. Items were moved at end of inspection.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed expo line cooler, top reach in fry cooler, bottom reach in cooler not properly working (pooling water in bottom, ambient temperatures above 41F, in need of possible cleaning). Observed walk in cooler floor not tightly sealed, when stepped on, small amounts of water comes out of the floor. Observed cutting board on expo cooler in need of re-surfacing or replacement due to heavy scoring. Observed lids for salad prep cooler in ill repair needing to be repaired or replaced. Observed broken ice lid on bar ice container. PIC to replace the expo line cooler. PIC turned back knobs inside all coolers. Possible work order to be placed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and debris buildup on the underside of the racks above the fryer. Debris noted on hood vents above grill. Debris noted on several gaskets. Observed grill prep lids stored on the floor. Repeat; half points.

5-501.111 Keep storage areas and bins for waste in good repair. COMMENT: Repair the fencing that is damaged surrounding the dumpster bins.

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. COMMENT: Clean the floors in the outdoor storage room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled gloves and protein stored in hand sink basin along cook line. CDI: Debris removed and sink rinsed. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink basin reading 0 ppm QAC sanitizer, as well as all sanitizer buckets reading 0 ppm QAC due to dispenser being non-operational. Dispenser regulator was clogged, causing a blockage in the sanitizer line. CDI: Blockage removed and sanitizer began dispensing between 200 and 400 ppm QAC. All buckets were emptied and refilled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese and grilled onions in steam wells holding below 135F (see chart for details). Both items were double panned, and the water had evaporated from the second pan. CDI: Both items were reheated to 165F on grill top immediately and steam wells refilled with water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in salad unit and in low boy units on line holding between 42F and 45F (see temps for details). CDI: Out of temperature products were placed on ice to rapidly chill to 41F. Note: As this was the facility's first inspection under the new 41F cold holding parameter, points were not deducted for the above violation, despite it technically being a repat violation. If cold holding violations are observed in the future, points will be deducted.

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 (house american cheese, brie, and corn mix) prepared earlier today cooling in deep or densely stacked pans. Items appear to have heated up slightly during prep and were immediately portioned and stacked as if they were already 41F. 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 a single use drink cup used as a scoop in bulk dry product in back room of facility. CDI: Cup discarded. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked plastic pans on drying rack adjacent to warewashing area. CDI: Pans pyramid stacked.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use take out trays displayed on cook line with food contact surface facing up, exposing them to contamination. CDI: Trays inverted. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving to the right of handsink in expo area with minor grease buildup.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed servers using bare hands to contact lemons for use in drinks. CDI: EHS instructed employees not to contact food with bare hands and had lemons replaced with fresh product.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cook line hand sink used to store dirty utensils. CDI: Utensils removed. 6-301.14 Post a handwash sign at each handsink. Observed no handwash signage in men's restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items held in grill cold drawers (burgers, chicken, and cheeses) holding above 50F. All items in cold drawers were voluntarily discarded. This is the third consecutive 3 point deduction for cold holding and facility will be required to submit a risk control plan for EHS review, otherwise an Intent to Suspend will be issued to facility. REPEAT. VERIFICATION REQUIRED within 10 days to determine compliance.

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 cream cheese and brie cheese in walk in unit with no date marks. CDI: Cream cheese was voluntarily discarded and brie labelled with it's date of opening (10/08). 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 cooked onions cooling in a deep metal pan that was tightly covered in a unit rated for holding, as well as house made american cheese cooling in a deep metal pan, covered, in a reach in freezer. CDI: Onions spread out on sheet pan and sent to walk in for rapid cooling, while American cheese was removed and placed on cook line using TPHC to be used by 3. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insect crawling on prep table next to bread storage. PIC statd that Orkin had been by to treat premises yesterday and that they would be back again next week.

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 scoop with no handle used in bulk breading product.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use trays stored with food contact surfaces facing up on cook line. CDI: Products inverted.

4-502.11(A) Maintain utensils in good repair. Observed two plastic utensils with burn damage to food contact surface, making it no longer smooth or easily cleanable. Discard damaged utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS items throughout facility holding above 45F. See temp chart for details. Observed cold drawers for raw meat non-functional during inspection. CDI: Out of temperature items in flip top unit were voluntarily discarded and raw meat from cold drawers was relocated to freezer for rapid cooling. EHS recommended placing items in flip top prep unit across from grill on TPHC and to alter cooling methods to facilitate proper cold holding. PIC discovered that breaker for cold drawers was tripped and got unit operational again during inspection. Temperature dropped during inspection. Facility has a history of cold holding violations, and if improvement is not shown, an Intent to Suspend (ITS) will be issued for cold holding. 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 milk at bar area opened the day before with no date label. CDI: Milk dated for 05/20.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling in tightly wrapped bags, ham cooling in tightly wrapped plastic, and sliced lettuce and tomato cooling while wrapped with pans stacked on top. CDI: All items were vented and unstacked on top shelving to facilitate rapid cooling. EHS recommended creating policy to cool all prepared items to 41F before placing into any holding units. Units will not hold 41F if the foods placed within are not cooled peoperly first. REPEAT.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor in kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap supply at bar handsink. CDI: Soal provided from storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes in salad holding unit, sliced tomatoes in grill holding unit, raw chicken and chicken wings in reach in unit, and mozzerella and blue cheese in low boy all holding above 45F. Both pans of tomatoes were freshly sliced at lunch and immediately placed into holding without cooling step. Observed CDI: All out of temperature items (except chicken) were removed from holding units and placed in reach in freezer to rapidly cool below 45F. Chicken products were placed on ice to cool. By the end of inspection, all of the items fell below 45F and were placed back into cold holding on line. 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 pork cooling in tightly wrapped bags with another pan of pork stacked on top, as well as a pan of tomatoes cooling with no ventilation for air flow around product. CDI: Pork unstacked and placed in reach in freezer and tomatoes vented to facilitate rapid cooling. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC working with food while wearing a watch. CDI: EHS informed PIC that all employees working with food must keep hands and arms clear and PIC removed watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked on rack behind salad prep unit. REPEAT.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips for facility not functional during inspection. Strips yielded no color change after testing. VERIFICATION REQUIRED within 10 days to determine compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in units on line with food debris in the bottom of units, as well as in gaskets on doors. Observed large puddle of water/beer in walk in unit from a spill. Ensure that units are cleaned regularly enough to prevent buildup. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed three compartment sink pulling away from wall and caulking for three compartment sink with heavy black buildup. Observed dish machine drainboard pulling loose from wall and held in place with a piece of wood in poor condition. Observed multiple floor tiles throughout facility cracked and sme holding standing water. Ensure that all surfces are sealed firmly to wall to make smooth and easily cleanable. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee meal stored on shelving above food for restaurant in walk in unit. CDI: EMployee food placed on bottom shelf where it could not contaminate food for restaurant.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed employee go from handling raw hamburger to tater tots without washing hands between glove usage. Observed employee come into kitchen from outside and begin task without hand wash. CDI- Employee was redirected to wash hands tater tots discarded. -2pts-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed fries in walk-in cooling that were 71F after 2 hour mark. CDI- PIC voluntarily discarded items. Observed cooked mushrooms in walk-in at 79F after 2 hour mark. CDI- PIC voluntarily discarded items. -1.5pt-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed lettuce on cook like at 53F and mozzarella cheese 59F in an ice bath, stacked too high. CDI- by education and removing lettuce on top. Observed brie, cheddar cheese and lettuce in produce cooler at 48F. CDI- PIC voluntarily discarded items. -1.5pt- REPEAT- NOTE: Last violation dealt with a non-functional salad prep cooler that has been replaced. All salad prep items were in compliance.

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 blanched fries missing discard time on label. Labels should include time to discard fries. -1pt- 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- Blanched fries were stacked in walk-in not allowing cool air to escape and also heating up foods above it. CDI- PIC discarded blanched fries. Observed sliced tomatoes in produce cooler that were tightly covered and stacked. Observed bean burgers cooling in a deep pan and covered at 47F CDI- PIC had tomatoes moved to freezer to rapidly cool. Burgers vented to cool quickly. -1pt- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed pickles stored in a bucket on the floor near the fryer. Food needs to be relocated. -0pt-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer at bar below 50ppm. CDI- Sanitizer was replaced. -0pt-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed utensils wet stacked behind salad cooler. Items needs to be allowed to air dry. -0.5pt-

4-501.11 Maintain equipment in good repair. - Observed split gasket at walk-in of walk-in near mop sink. Observed some shelving starting to rust. Gaskets should be replaced. -0pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed cooler doors, cooler fan covers, gaskets of cold holding equipment and cook line equipment with either dust build up, food residue, black build up, or grease build up. Clean items as often as needed to reduce and prevent build up. -0.5pt-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed doors open to dumpster. Needs to remain closed. -0.5pt- 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed a pallet, old fryer, old speed rack, and other items in need of removal.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Observed cracked and detached floor tiles near back door and dish pit area. Also observed FRP wall damage near ice machine and 3 comp sink. REPEAT. Observed ac/heat vents and ceiling tiles with dust build up. Some ceiling tiles and walls have food debris build up. REPEAT. -1pt- 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 cracked and detached floor tiles near back door and dish pit area. Also observed FRP wall damage near ice machine and 3 comp sink. 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 hard to reach areas in need of cleaning do to food debris and dust build up. Hard to reach areas are behind and underneath equipment floors/walls and on the ceiling.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. -Observed unshielded light over fryer. Needs to be covered. -0.5pt- REPEAT

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed one employee eat melon out of a container. EHS educated employee not to eat in the kitchen. PIC had employee voluntarily discard container.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed employee bare hand RTE melon. CDI- PIC voluntarily discarded the melon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed lettuce (50), spinach (57), feta (50), sliced tomatoes (51), cooked corn (47), ham (47), and cheese (47). CDI- PIC voluntarily discarded lettuce, spinach, feta, and sliced tomatoes. Employee was able to reduce the amount of cooked corn, ham, and cheese into a low boy to quickly cool. NOTE: In 2019 all TCS foods must be held at 41F or a violation of this rule will occur.

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 chicken wings not dated. Also observed blanched fries dated improperly. CDI- Employee voluntarily discarded all items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed no time written for blanched fries at 50F. CDI- PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut tomatoes at 51F in a large container and covered. Also observed beans at 80F in the flip top. Employee just placed them from a can into the flip top. CDI- Employee reduced all items into smaller pans and placed them in the walk in uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed dust build up on walk in fan covers and shelving. Also observed grease build up on the cookline equipment.

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 cracked and detached floor tiles near back door and dish pit area. Also observed FRP wall damage near ice machine and 3 comp sink. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ac/heat vents and ceiling tiles with dust build up. Some ceiling tiles and walls have food debris build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unprotected light near back prep area.

2-301.14 When to Wash - P - Observed fry cook walk through back door and return to cook line without washing hands. CDI- PIC had employee wash hands and don gloves. 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 several employees use bare hands to turn off faucet which recontaminated them. CDI- PIC had employees re-wash hands properly. 2pts

6-301.14 Post a handwash sign at each handsink. Observed kitchen and bar sink without hand washing signs. PIC was provided with hand washing signs. 0pts

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in wait station ice bin. PIC had employees clean ice bin. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed minor food debris build up on meat slicer. CDI- PIC broke down slicer and moved parts to dish pit. 0pts

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed lettuce (50), spinach (50), melon (47), spring mix (50), and kale (50) in the salad flip top. Observed pimento cheese and pasta both at 50F in cook line flip tops. PIC voluntarily discarded melon, pimento cheese and pasta. PIC moved cut leafy greens to walk in and small containers of leafy greens were placed on a 4 hour hold time in the unit measuring 54F. VR will occur to make sure items are being held at proper temp no later than 1/28/2017. 1.5pts

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 several dry wipping cloths on prep surfaces throughout the facility. PIC changed all towels. 0pts

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee use a towel to dry metal mixing pans. Employee was instructed to re-wash pans. REPEAT 0.5pts

4-501.11 Maintain equipment in good repair. REPEAT 2pts- Observed damage to salad flip top cooler doors. Also, observed the unit functioning at 54F. Repair or replace. Also, observed non functional cooler near expo line. Repair or remove unit.

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. REPEAT 0pts Floors: Observed cracked floor tiles near back door in need of repair. Wall: Observed FRP near ice machine damaged and need of repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked tuna patties stored directly on top of sauteed onions in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in flip top coolers above 45F (see chart). Some of the food products were stacked above the fill line of the containers. CDI- top portions of foods were removed and relocated to the walk in cooler for cooling, other foods had bags of ice placed on top of them for cooling/cold holding.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC stickers

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient temperature thermometer in the glass front reach in cooler and the thermometer in the walk in cooler not functioning properly.

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

4-501.11 Maintain equipment in good repair. Observed the inside covering of the flip top salad prep. cooler lids peeling off and a torn gasket on the glass front reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of the heat lamp along the expo line and debris in the ice scoop holder bin.

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 several damaged/missing floor tiles throughout the kitchen and damage to the wall at the side of the oven. PIC stated the tiles will be replaced in September.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling soiled dishware and then handling clean dishware without washing hands in-between. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw tuna patties stored over pickle buckets in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible food residue on the back side of the blade and 9 metal bowls stored clean with visible food debris on them. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation in the bottom of the ice scoop holder.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying cleaned dishware. Observed cleaned dishes stacked while wet.

4-501.11 Maintain equipment in good repair. Observed the flip top cooler door on the salad prep. station peeling apart.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the oven grill knobs.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken/missing floor tiles throughout the kitchen. 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. Observed debris accumulation on the wall behind the dish machine in the dish pit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled metal bowls stored clean, ramekins stored clean with debris on them, a can opener blade stored clean with dried debris on it, a potato wedger stored clean with potato debris on it, and a robot coupe mixer stored clean with debris on it. CDI- items set aside for recleaning.

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 chili with a preparation date of 10/28 in the walk in cooler, cooked mushrooms prepared on 10/29 in the walk in cooler, and hot dogs opened on 10/26 in a reach in cooler. CDI- products were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries behind held on TPHC with a start and end time of 10:30AM and TPHC sheets for sauces and lettuce, tomato, onion stacks filled out partially incorrect. CDI- End time was adjusted to 2:30PM on the fries, the TPHC sheets are being rewritten. Improvements made since last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked bowls, plates, and ramekins.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility was unable to provide a quat testing kit. VR within 10 days.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef hamburger patties stored directly under raw ground turkey burgers in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one vegetable dicer stored clean with vegetable debris between the plastic teeth, a robot coupe mixer with debris accumulation behind the blade, 5 utensils stored clean with debris accumulation on them, a can opener blade with dried debris on it, and 3 containers with food debris on them stored clean. CDI- items set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine concentration. Sanitizer concentrate bucket was empty. CDI- sanitizer bucket was replaced and the machine was primed until the machine was operating at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw hamburger patties in a grill cooler above 45F, and diced tomatoes and cut lettuce in a salad flip top cooler above 45F (see chart). CDI- burger patties relocated to walk in cooler, salad items had ice bags placed over them for cooling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for blanched fries, buttermilk based dressings, and LTO (lettuce, tomato, onion) burger toppings. Facility was only able to produce TPHC procedures for blanched fries but had all containers marked with time stickers. CDI- time document provided today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle buckets stored on the floor in the walk in cooler.

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 3 dry wiping cloths with stains, grease on them.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with heavy scoring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic bins used for storing sliced potatoes in the walk in cooler with debris accumulation on the lids, soiled shelving in the outside detached dry storage room where the produce cooler is located, and 1 soiled shelf in a glass front reach in cooler near the cook line.

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 deteriorated caulking at a preparation sink near the ice machine. 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. Observed debris accumulation on the wall to the side of the oven.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed salad prep unit food employee bare hand cut cucumbers. CDI- PIC had employee discard an wash hands and donn gloves

| 4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple utensils stored as clean with visible food debris on them. CDI- removed to clean

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed multiple containers of fresh sliced tomatos cooling in covered plastic containers. CDI- opened

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed coke on floor in outside storage. CDI- removed off floor

2-103.11 (A)-(L)Person-In-Charge-shall ensure that food is protected from temperature abuse, proper handwashing and utensils are properly cleaned - PF Observed no failure to oversee these aspects and ability to determine why foods are out of temperature. In addition staff not completeing logs required by internal policy.

2-301.14 Wash hands between handling soiled and clean utensils - P Observed dishwasher handling solied and clean dishes without washing hands. CDI- instruction provided

3-304.15 (A) Gloves shall be changed between working with raw and ready to eat foods - P Observed cook handle raw burger with gloves then continue food preparation. CDI- employee asked to wash hands and donn new gloves

4-601.11 (A) Maintain Equipment, Food-Contact Surfaces, and Utensils clean to sight and touch - P Observed multiple soiled utensils stored as clean throughout kitchen. CDI- removed to clean

3-501.16 (A)(2) and (B) Maintain cold held Potentially Hazardous Food (Time/Temperature Control for Safety Food), at 45 F or colder - P Observed multiple TCS foods in top and bottom of multiple prep units and walk in cooler. See temp chart VR

3-501.17 Date mark open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), - PF Observed multiple soft cheeses and black bean burgers not date marked. CDI- date marked

3-501.19 Provide proper written procedures and follow and label time when using Time as a Public Health Control to protect TCS foods- P,PF Observed blanched fries ; time not recorded held off temperure control. CDI- discarded

3-501.15 Use approved Cooling Methods - PFObserved TCS foods cooling in unapproved cooling units and wrapped tightly and overstacked. CDI- instruction provided; foods removed to walk in cooler to flash cool

4-501.11 Maintain equipment in Good Repair and Proper Adjustment- C Observed multiple cold hold units with ambient temperature above 50 F and TCS foods above 50 F. VR

4-602.13 Maintain Nonfood Contact Surfaces free of debris accumulation- C Observed grease and debris accumulation on multiple piescces of equipment. In need of cleaning

6-201.13Ensure Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed multiple damaged unsealed wall-floor junctures in outside building.

2-301.14 Hand washing is required after soiling hands and immediately before donning gloves. Observed multiple staff walk outside with gloves on and return and not change gloves and return to food rpep without washing hands. CDI- instruction provided

3-304.15 (A) Gloves used to directly handle raw poteins shall be discarded and hands washed, new gloves donned prior to returning to RTE food service. Observed hamburger cook handling raw burgers and cooked burgeres with no glove change in between. CDI- Procedural change will provide barrier paper between gloved hands and raw burgers.

4-501.114 Chemical sanitization of utensils shall meet approved concentrations per NC Food Code. Observed dish machine not sanitizing; 0 ppm chlorine. CDI- supply container empty; restocked

3-403.11 Reheating TCS foods shall be reheated within 2 hours to 165 F or hotter. Observed reheated chili to 140 F, CDI- reheated to above 166 F

3-501.14 TCS foods shall be cooled using proper/effective methods from 135F to 70 F within 2 hrs and to 45 f or colder within 4 additional hrs. Observed chili cooling from yesterday at 50 F. CDI-cooling procedure options provided

3-501.19 TCS foods held using TPHC shall have written procedures and be properly labeled. Observed Blanched fries removed from coolerr for todays service without start and end time labeling and incorrect date. CDI- labeled correctly

3-603.11 Proteins offered raw or undercooked shall be disclosed on a proper consumer advisory. Observed two burgers not disclosed on menu. VR

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. Certified manager must be in place by January 1, 2014.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain equipment clean to sight and touch. Observed soiled slicer stored as clean. Corrected by cleaning.

6-501.111 Controlling Pests. Premises shall be maintained free of pests. Observed several live flies inside kitchen. Door was open, fly fan was operating but appparently not effective.

3-307.11 Miscellaneous Sources of Contamination. Protect food from contamination. Observed several places in salad cooler where one pan of food was directly nested into the food of thepan below. Showed PIC. Separate with deli paper, separate pans, etc.

4-501.11 Good Repair and Proper Adjustment-Equipment. Maintaine equipment in good repair. Observed several cooler racks are showing rust.

6-201.11 Floors, Walls and Ceilings-Cleanability. Maintain floors smooth and easily cleanable. Observed missing tile in kitchen floor, missing baseboard in another area of kitchen. Replacement is upcoming.