FAMOUS TOASTERY DAVIDSON

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed establishment still operating while Manager was aware of the walk-in cooler being above 41 degrees. CDI - EHS and Manager discussed the importance of ensuring safe food practices and the need for closure during times of refrigeration issues. Establishment will voluntarily close until walk-in cooler and prep cooler are repaired.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored on prep surfaces.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee turn the hand sink off with bare hands instead of using a paper towel. CDI - Employee was educated and they rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the back kitchen hand sink. CDI - Manager supplied during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above pasteurized liquid eggs. CDI - Items were moved to the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 0ppm chlorine in the dish machine. CDI - Chlorine container was swapped out and primed. Machine began sanitizing at the appropriate concentration. Observed microbial growth and stains inside of the ice machine.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food products in the walk-in cooler and prep cooler above 41 degrees. (See temperature chart) CDI - All TCS food products were voluntarily discarded and establishment has voluntarily closed until both coolers are repaired.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk-in cooler and one of two prep coolers holding food above 41 degrees. CDI - Establishment has voluntarily closed until both coolers are repaired.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back restaurant door.

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

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while wearing bracelets, no hair restraint and no beard guards.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several heavily soiled wiping cloths stored on prep surfaces.

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

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop for a large bin of sugar with the handle submerged. Observed a cup with no handle being used in a bin of flour mix.

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

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed prep cooler cutting boards with deep cuts and stains. Observed severely rusting shelves in the walk-in cooler. Observed a vent hanging on the outside of the ice machine.

REPEAT 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing test strips for the chlorine dish machine. CDI - Manager ordered new strips during inspection.

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. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed low grout in front of the 3-compartment sink and dish machine. Observed heavy grease and dust debris on the ceiling tiles and hanging outlets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and keys on prep cooler cutting boards and other prep surfaces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 118 degree potatoes in the steam well due to the temperature gauge not being high enough. CDI - Item was voluntarily discarded.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 44-45 degree TCS foods in the reach-in cooler. Items were voluntarily discarded. Cooler will not be used until repaired.

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 missing time stamps for Hollandaise. Observed “7-12” (5-hour) time stickers for pancake batters. CDI - New time stickers were written for the time items were removed from temperature control.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of RAID in the back kitchen that is not approved for commercial kitchen use. CDI - Items was removed from the kitchen.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back restaurant door. No points taken due to an unsuccessful sweep being installed on the bottom of the door.

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

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 a cup and a scoop with handle submerged inside a bin of flour.

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

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed a prep cooler cutting board with deep cuts and stains. Observed severely rusting shelves in the walk-in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed all Quat test strips available damaged from water. CDI - Manager ordered new test strips during inspection and showed proof of purchase.

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 tiles and low grout in front of the 3-compartment sink and dish machine.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate her hands by turning the faucet off with bare hands after washing. CDI - Employee was educated and rewashed their hands.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed peppers in one hand sink and a drain plug in a separate hand sink. CDI - Items were removed. Observed missing handwashing signs in both restrooms.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one slightly dented can on the can rack. CDI - Item was removed to be returned to the supplier. No increase in points due to improvement.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the dish machine. CDI - Chlorine container was swapped out and primed. Machine began sanitizing at the appropriate concentration.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection. No increase in points due to improvement from last inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer. CDI - Manager ordered two during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back restaurant door.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice or water except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs stored in a container of water in the prep cooler.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in buckets of 0ppm sanitizer. Quat sanitizer dispenser began to read the appropriate concentration after running for 1 minute.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in a container of 76 degree water.

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

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed heavy build-up of food debris on top of the dish machine.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the pre-rinse spray hose for the dish machine.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs in both restrooms.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can on the can rack. CDI - Item was removed to be returned to the supplier.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being washed in both the dish machine and 3-compartment sink with 0ppm chlorine and 0ppm Quat. CDI - Empty bottles of sanitizer were replaced for the dish machine and Quat dispenser.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Establishment uses “Wholesome Farms Whipped Butter” packages for dining room tables at room temperature. Box states that this product must remain refrigerated. Establishment will use 4-hour TPHC for table butters until a new product can be obtained that does not require refrigeration. EHS provided a temporary TPHC policy.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf Observed one spray bottle of chemical without a label. Observed “Sink and Surface” sanitizer label for the 3-compartment sink that uses Quat sanitizer. CDI - Bottle was labeled. Manager will contact Ecolab to change the dispenser label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back kitchen area close to the mop sink.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a wiping cloth on the bottom of a container of eggs in the prep cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while wearing watches, bracelets and no hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces throughout the 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 a cup with no handle being used to scoop sugar from a large bin.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed two prep cooler cutting boards with deep stains. Observed rusting shelves in the walk-in cooler.

5-203.14 Provide a back flow preventer when required. -P Observed a splitter on the mop sink faucet with a hose attached and no back flow prevention device. CDI - Hose was removed and manager will order a prevention device.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blenders and knife stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

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 melon cooling too slowly to meet cooling parameters. Product prepared @9:30am. CDI: Education provided and product spaced out to every other shelf on speed rack for more air flow. REPEAT VIOLATION.

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 melon cooling in cups on sheet tray on speed rack in walk-in cooler. Product with limited space between racks of cooling foods. CDI: Education provided and product spaced out to every other shelf on speed rack for more air flow. REPEAT VIOLATION.

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 top of dish machine soiled with buildup. Observed fan cover on black fan under hand sink soiled with debris and buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and one insert pan stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup in back corners of ice bin at waitress station.

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 pico cooling at a rate too slow to meet cooling parameters. Food employee placed product into walk-in cooler @9:30am. See temp chart and violation #33 for more detail. CDI: Education provided, PIC placed product into shallower pans, and onto top shelf of walk-in cooler for rapid cooling. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic container of cut lettuce being held above 41F in 1-door reach-in cooler. Product prepared 11/17/24. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 gallon of milk being held in front 2-door reach-in cooler with no date label. PIC stated product opened 11/17/24. CDI: Education provided and PIC backdated product.

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 plastic containers of pico cooling in walk-in cooler sealed with lids and stacked 2 deep. CDI: Education provided, PIC placed product into shallower pans, and onto top shelf of walk-in cooler for rapid cooling. Observed cut melon cooling in plastic container in walk-in cooler. Food employee stated product prepared @8:30am. CDI: Education provided and product vented for rapid cooling. Observed sautéed mushrooms cooling on speed rack in ambient air. Product prepared between 8am-9am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flies in mop sink area. REPEAT VIOLATION.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of cutting boards with light-moderate scoring.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed boiled potatoes cooling at too slowly of a rate to meet cooling parameters in ice bath. See temperature chart and violation #33 for details. CDI: Food employee cut and portioned potatoes and placed into walk-in cooler for rapid cooling (<41F). 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 melon cooling too slowly to meet cooling parameters in reach-in cooler. See temperature chart and violation #33 for details. CDI: Product moved to walk-in cooler for rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed vegetables being held above 41F in low boy. Product pulled from walk-in cooler during morning prep @7am. CDI: Product moved to walk-in cooler for rapid cooling (<41F).

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 boiled potatoes cooling in deep, large stock pot under cold running water. CDI: Product cut and portioned and moved to walk-in cooler for rapid cooling (<41F). Observed cut melon cooling in reach-in cooler. Unit designed to cold hold, not cool. CDI: Product moved to walk-in cooler for rapid cooling (<41F).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few house flies throughout facility, specifically near slicer prep table and soda machine/coffee makers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal insert pans wet stacked in clean dish 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 dust buildup on dish shelving. Observed gaskets on 2-door reach-in freezer soiled with debris and food waste. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: Food employee provided new sanitizer and primed- 100ppm. REPEAT VIOLATION. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. Observed sauce container stored as clean soiled with food waste and sticker. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter being held below 135F on stove. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in main make table. Observed egg make table and salad make table not in use. PIC stated service repair company visited 11/20/23 for final repairs until tables replaced- facility acquiring new units and replacement parts- new low boy, salad make table, and main sauté make table; replacement thermostat and lines for egg make table and standalone reach-in cooler. Facility still maintaining temperature logs for Risk Control Plan. EHS will make compliance visit once tables all replaced- PIC estimated 10 days for replacement. CDI: Facility utilizing TPHC until repaired/replaced. REPEAT VIOLATION.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed vegetable wash too strong. CDI: PIC contacted service company during inspection.

4-501.11 Maintain equipment in good repair. Observed egg make table, low boy, and main make table unable to maintain TCS foods at or below 41F. See violation #22 and temperature chart for details. Observed standing water in main make table. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards at all make table with moderate-heavy scoring. REPEAT VIOLTION.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control (AMC) during inspection. Various priority(P) and priority foundation(Pf) violations - improper sanitizing, unclean dishes, improper cold holding, no TPHC paperwork, etc. EHS provided education during inspection. EHS will make visit within 10 days to verify improvement in AMC. VERIFICATION REQUIRED.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: Facility to make solution by hand until dispenser repaired/primed. REPEAT VIOLATION. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal insert pans stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

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 shrimp and tomatoes cooling too slowly to meet cooling parameters in egg make table. Product prepared 11/7/23 @ 8:30am. See violations #22, #33 and temp chart for details. CDI: Education provided and moved product to reach-in freezer for rapid cooling (38F, 40F). Observed cut cantaloupe and honeydew cooling too slowly to meet cooling parameters in walk-in cooler. Cantaloupe prepared 11/6/23 and honeydew 11/7/23 - both used during morning prep(9am). See violation #33 and temp chart for details. CDI: Education provided and product vented for rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods being held above 41F in egg make table. Ambient temp of unit 50F. Observed various TCS foods being held above 41F in low boy. Ambient temp of unit 51F. PIC stated line checks incomplete- responsibility of kitchen staff. Observed various TCS foods in main make table being held on ice and above 41F. Unit inoperable. See temperature chart for details. Products in all three units with various prep dates ranging from 11/2/23 to 11/6/23. PIC stated work order placed and due for replacement between 11/7/23 and 11/8/23. PIC voluntarily discarded TCS foods. Facility placing TCS foods in all three units on TPHC until repaired. EHS will make visit within 3 days to verify unit repaired and maintaining TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REUIRED.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no TPHC paperwork for pico de gallo, hollandaise sauce, and clarified butter held on counter using TPHC. EHS will make visit within 10 days to verify facility completed TPHC paperwork. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp and tomatoes cooling in egg make table. Unit inoperable(see violation #22). Unit designed for cold holding, not cooling. Observed cantaloupe and honey dew cooling in covered plastic containers in walk-in cooler. CDI: Education provided, shrimp and tomatoes moved to reach-in freezer for rapid cooling (38F, 40F), cantaloupe and honeydew vented for rapid cooling (<41F).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic insert pans and containers wet stacked in clean dish area.

4-501.11 Maintain equipment in good repair. Observed egg make table, low boy, and main make table unable to maintain TCS foods at or below 41F. See violation #22 and temperature chart for details. Observed standing water in main make table. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards at all make table with moderate-heavy scoring.

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 top of dish machine soiled with food waste. Observed buildup on vents on ice machine. Observed buildup on fan covers in walk-in cooler. Observed buildup on black standalone fan at egg make table. REPEAT VIOLATION.

6-501.19 Restrooms must have self-closing doors. Observed no self-closures on restroom doors. REPEAT VIOLATION.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unsealed concrete floors and no base coving in chemical storage/mop sink area.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P Observed raw chicken stored above raw pork. CDI: PIC rearranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: Facility to make solution by hand until dispenser repaired/primed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad being held above 41F in salad make table. Product prepared 07.19.23. CDI: PIC voluntarily discarded. Observed lemon garlic dressing being held above 41F on prep counter. Product prepared @9am, pulled from reach-in cooler, and employee left on counter. CDI: Food employee placed product into main make table (59F). Observed various TCS foods being held above 41F in walk-in cooler. Product with various prep dates. Door handle on walk-in cooler broken causing cooler door to be left open. PIC stated foods within temperature at opening. CDI: Product vented for cooling and walk-in cooler door fully closed (<41F). Observed various TCS foods in low boy being held above 41F. Product with various prep dates. CDI: PIC opting for TPHC for short-term compliance and work order placed. Observed unsalted butter being held on counter next to make table. CDI: PIC opting for TPHC for long-term compliance. EHS provided paperwork during inspection. EHS will return within 3 days to verify completion of TPHC paperwork. VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tuna salad in salad make table with two date labels. CDI: PIC voluntarily discarded product. **NOTE: Date labels must be removed each time product is used and new pan must be used for new product.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no TPHC paperwork for pico de gallo held on counter. CDI: EHS provided paperwork during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed weed killer stored with/above catering trays. CDI: PIC moved product to approved location.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed no test strips for chemical veggie wash. EHS will return within 10 days to verify test strips obtained. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed door handle of walk-in cooler in poor repair/broken. PIC stated work order placed- parts ordered. Observed standing water in main make table. PIC stated unit condenser lines regularly clogging/stopped up. Observed leak in AC unit in kitchen. PIC stated work order placed.

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 walk-in cooler shelving soiled with food waste/buildup.

6-501.19 Restrooms must have self-closing doors. Observed no self-closures on restroom doors.

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 employee drink stored directly on top of ice machine. Observed employee drink stored on top of main prep unit. CDI- drink moved, EHS discussed employee drink storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with buildup on food contact surface, in need of cleaning. EHS discussed cleaning frequency for multi-use utensils such as can opener and slicer. CDI- can opener cleaned and run through dish machine during inspection. Repeat. Note: this is a different area of food contact surfaces needing cleaning compared to previous inspection, previous inspection referenced insides of metal containers with food debris. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces during inspection. Observed sanitizer at red buckets registering at 50ppm quat sanitizer. EHS observed bottle of sanitizer was low, PIC changed bottle of sanitizer and found that sanitizer coming from dispenser is still coming out at 50ppm quat. PIC stated he will call Ecolab to adjust dispenser, should be dispensing at 100-200ppm quat sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal containers wet stacked on clean dish shelving. Observed stacks of plastic quart containers wet stacked. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards that have deep grooves, no longer smooth and easily cleanable.

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 few metal containers/pans stored as clean with food debris inside on food contact surfaces, in need of cleaning. CDI- dirty dishes removed for cleaning during inspection.

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 2nd drawer of cold holding drawers holding above 41F, see temperature chart. EHS found that this drawer was not fully closed, allowed air to escape unit and rose the temperature of product inside. EHS confirmed that unit was working properly for top drawer that was fully closed, appeared to of lost temperature in 2nd drawer due to it being open. EHS found that outer readout stated machine was at 46F when drawer was not fully closed, unit came down in temperature to 39F after drawer was closed for extended period of time. CDI- food out of temperature brought to walk in cooler to rapidly cool, PIC will monitor unit to ensure there are no additional issues causing rise in temperature. Will avoid using this unit until consistently maintaining proper temperature. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple pans in cold holding drawers that were mislabeled, marked 11/19. PIC believes employees aren’t regularly changing dates on pans in this area, will discuss with employees. Observed ham marked 11/27 to 12/4, not counting the first day of prep towards 7 day limit. CDI- EHS allowed facility to change label and backdate due to certainty of prep date, label changed during inspection, PIC will discuss labeling requirements with all employees.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint to begin inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal containers wet stacked on clean dish shelving. 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 gasket on walk in cooler and walk in cooler fan vent with black buildup, in need of cleaning. REPEAT.

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 bottled employee drinks stored on food prep table, directly adjacent to deli slicer. Observed drinks stored next to clean dishes on bottom shelf near prep area. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employees using water bottles, EHS explained that drinks in a cup with a lid and a straw will prevent contamination of employees hands when handling..

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee washing hands at hand sink, did not turn off faucet with barrier. Observed employees cutting vegetables, paused and opened/entered walk in cooler, came back to cutting board and began cutting without changing gloves or washing hands. CDI- EHS intervened, gloves changed and hands properly washed, EHS observed consistent handwashing for remainder of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed sheet trays of raw bacon stored directly above a box of cut apples in the walk in cooler. PIC stated these apples were brown, facility was not planning on using this box and that is why it is below bacon. CDI- box discarded during inspection.

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 in use dish machine registering at 0ppm chlorine sanitizer when tested. PIC attempted to prime machine, unable to get reading after priming. CDI- ecolab tech arrived during inspection, machine testing at 50-100ppm chlorine sanitizer by end of inspection.

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 a couple of TCS products holding above 41F during inspection, see temperature chart (products held on ice). EHS found that ice had melted, was not covering entire outside of container to maintain temperature. EHS discussed these products with PIC and employees, decided to add these products to TPHC procedure moving forward. CDI- TPHC procedure edited during inspection, EHS provided new TPHC form, times placed on products, EHS and PIC discussed TPHC with employees. Facility has a TPHC white board and log sheet for hollandaise.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed improper cooling methods during inspection. Observed facility cooling tuna salad in portioned plastic containers, thickly packed into containers with lids secured. Observed a sheet tray of grilled onions that remained on speed rack for 1.5 hours before EHS had PIC move product into walk in cooler. Observed black beans cooling in container on top of oven for about an hour before PIC decided to reheat and hot hold product. EHS observed baked veggies cooling on speed rack in room temperature air for about 1.5 hours. CDI- EHS intervened and changed cooling methods during inspection. All products properly cooled after methods changed, EHS discussed proper cooling methods with PIC and employees.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a package of frozen chorizo thawing on sheet tray in room temperaure ambient air. CDI- package moved to walk in cooler, EHS discussed proper thawing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees with wrist jewelry or wrist watches while preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets testing at 50ppm quat sanitizer during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of plastic containers wet stacked on clean dish shelving.

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 gasket on walk in cooler and walk in cooler fan vent with black buildup, in need of cleaning. REPEAT. Note: points deescalated, facility has renovated and deep cleaned most areas, just needs additional cleaning in this area.

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 several products with no date mark, including quiche, sausage patties, potato hash, ham and turkey. Most products were in cold holding drawers, PIC stated that employee had just flipped the drawers this morning and has not put dates on product yet, did not have time due to understaffing issue at facility. CDI- PIC identified products date by larger stock in walk in cooler, EHS explained that this date must follow product when dividing into smaller portions and putting into prep units/cold holding drawers. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on multiple generic “ZEP” spray bottles filled w/ chemicals. CDI- bottles labeled during inspection, EHS discussed requirement with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a container of mayonnaise and a box of turkey stored on the floor in the walk in cooler. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is rusted, no longer smooth and easily cleanable.

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 non-food contact surfaces in need of cleaning during inspection, including the containers next to cook line, gaskets on walk in cooler and non-food contact surfaces of deli slicer. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed handsink near cook line leaking from faucet when in use.

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 flooring throughout kitchen with broken tile, not maintained in good repair. EHS spoke with PIC Brian about floors, PIC stated he is working on getting floors repaired, has received a quote and showed to EHS. PIC stated that floor repair will likely require facility to be closed for a few days. 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 flooring in walk in cooler in need of cleaning, under shelving. Observed walls behind dish machine with black buildup, in need of cleaning. REPEAT

6-303.11 Provide required lighting intensity. Observed 1 of 2 light bulbs missing in walk in cooler, not at required lighting intensity (10 foot candles).

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee washing hands at handsink near cook line and turned off faucet without a barrier. CDI- hands rewashed properly, EHS discussed handwashing procedure with PIC and employees, proper handwashing observed by end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a container of raw chicken stored above a container of waffle mix (made w/ pasteurized eggs) in the reach in unit near the cook line. CDI- container of raw chicken moved to bottom row, EHS discussed proper storage order with PIC. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few products in cold holding reach in units with no covering, including quiche and pico. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener spike with significant food debris buildup. Observed a vegetable chopper stored as clean with food debris on food contact surfaces. CDI- equipment brought to dish machine and cleaned during inspection. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with black and pink buildup, in need of cleaning. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed several products in flip top unit with no date label, including tuna salad, pasta salad, cut ham and cut turkey. Through discussion with PIC, products are left in prep units overnight. CDI- PIC able to identify date of products in prep table by checking larger stock in walk in cooler. EHS explained that the date must follow the product from the larger stock. All products properly labeled during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a box of chicken thawing on prep surface, in room temperature air. CDI- box of chicken moved to walk in cooler to finish thawing before prep process.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few shakers and squeeze bottles with no label during inspection.

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 raw eggs stored on the ground in walk in cooler. Observed a box of milk stored on the ground under shelving in walk in cooler.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor near cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked together at dish pit. Ensure air drying before stacking together. REPEAT.

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 a few single-use/single-service items stored on the ground in office/dry storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several individual colored cutting boards with deep grooves and staining, no longer smooth and easily cleanable. Ensure cutting boards can be effectively cleaned and sanitized.

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 containers next to cook line with food debris and splatter, in need of cleaning. Observed gaskets on walk in cooler in need of cleaning. Observed gaskets on reach in unit with food debris. Observed top of dish machine with food debris buildup, in need of cleaning. 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 flooring at cook line and throughout kitchen with broken tile, not maintained in good repair. 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 floors in walk in cooler under shelving with food debris buildup, in need of cleaning. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple plastic dish racks stacked directly in front of hand sink closest to walk in cooler. CDI- all dish racks moved, EHS emphasized importance of maintaining access to all handsinks in facility.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 2 sheet trays of quiche stored in reach in unit without covering. Observed metal pan of cooked sausage patties without a cover in reach in unit. CDI- products covered with plastic wrap.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior white baffle wall with black and pink buildup, ensure more regular cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products (brie, lettuce, tomatoes, corned beef, turkey, ham) holding above 41F in multiple prep units, see temperature chart. Through discussion with PIC, products out of temperature were either just prepared this morning and put directly into cold holding or were stacked over the fill line causing the rise in temperature. CDI- all products brought back to walk in cooler to rapidly cool to 41F or below before being placed in cold holding units. 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 multiple products prepped this morning and placed directly into flip top units, see temperature chart. Observed multiple products in the walk in cooling in large, deep containers with tightly covered lids. CDI- products cooling in prep units were moved to walk in cooler, products in walk in cooler were uncovered and put into more shallow pans to allow for rapid cooling. EHS discussed cooling parameters and proper cooling methods with PIC, will move to more shallow containers and leaving lid off until product reaches 41F or below.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish storage area. Ensure air drying before stacking as clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking equipment with significant food debris buildup throughout kitchen. Observed containers that store dry products like flour and sugar with significant food debris buildup. Observed gaskets on walk in cooler in need of cleaning. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed multiple sinks in kitchen (3 comp and handsink) leaking water from faucet connection area. Ensure plumbing system is maintained in good repair.

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 tile flooring throughout kitchen with damage, cracking and breaking. Flooring throughout facility is not in good repair. 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 flooring near cooking equipment in need of cleaning. Observed buildup on walls behind 3 comp sink. 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. Observed employee wash hands and turn the water off with the washed hands. CDI. Employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage and tomatoes from yesterday in RI, turkey and ham in RI and prep unit, cold holding at temperatures above 41F .CDI. PIC voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food in the kitchen without hair covers. Needs to wear some when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in solution with low sanitizer concentration and also on prep units. CDI. PIC removed the wiping cloths and changed the solution.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish machine unable to dispense sanitizer. CDI. PIC fixed the machine and it works as intended at the end of the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment surfaces through tout the facility. All the RI and dry storage equipment needs to be cleaned

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 damaged areas of floor boards and floor tiles in kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris under equipment in kitchen area. Clean splash from walls behind 3-comp sink. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored directly on prep are. CDI .PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs, tomatoes in prep unit cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sausage, country ham in RI, corn beef in the WI without date marks on them. CDI. PIC date marked. All other food was properly dated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on the prep tables. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple build up in kitchen equipments. All equipments in the kitchen needs to be 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 damaged areas of floor boards and floor tiles in kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris under equipment in kitchen area. Clea splash from walls behind 3-comp sink. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on the food contact area of the meat cutter. CDI. PIC rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, sausage, green veges, turkey, sauce, cold holding in prep unit, also turkey in WI, all cold holding at temperatures above 41F. PIC voluntarily discarded. Will be back in 10 days to check on the temperatures.

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. REPEAT. Observed tomatoes cooling in the WI in deep covered dishes. CDI. PIC removed the clovers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees putting on jewery while working with food in the kitchen. CDI. Employees 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 flour scoop stored with handle touching the flour. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed RI and prep unit unable to hold food at right temperatures. CDI. PIC placed unit out of service. A visit will be done in 10days to check on the unit. Unit should not be used unil after a visit by an inspector to confirm it functions properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up around cooking equipments. Needs to be cleaned.

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 damaged areas of floor boards and floor tiles in kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris under equipment in kitchen area. Clea splash from walls behind 3-comp sink. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observecd boiled eggs that were cooked yesterday evening. Eggs were at a temperature of 47 F. CDI- Eggs were discarded. 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 cantaloupe and cut honey dew melons that had one degree of temperature change in almost 40 minutes. Spring mix had no change in 11 minutes. CDI- items were placed into shallow pans (uncovered) and allowed to chill. 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 items cooling in prep cooler. Items were moved to walk-in cooler to further chill. Observed items in walk-in cooler that are cooling in large, covered, plastic containers. CDI- Item were placed in shallow (uncovered) pans and allowed to chill. 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 damaged areas of floor boards and floor tiles in kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris under equipment in kitchen area. Clea splash from walls behind 3-comp sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia sanitizer in sanitizer bucket and three compartment sink at 50 PPM. CDI. The PIC remade the solutions to 200 ppm of quaternary ammonia.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed mashed potatoes cooling in bottom of the egg omelet cooler at 85F at 1045am to 75F at 1115am, resulting in a cooling rate of .33F/min. To obtain proper cooling temperatures, a rate of .54F/min shall be met. CDI. PIC placed the mashed potatoes in the reach in freezer to cool down more quickly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, pasta salad, turkey, ham, slaw, corned beef, brie cheese, and melon all above 45F (see temp chart). CDI. The PIC moved all items to the walk in cooler except those needed for service immediately which were iced down to 41F. The corned beef in the walk in cooler was too close to the walk in cooler door on rack resulting in a higher temp; it was moved to the back of the walk in cooler. Maintain prep lids closed as much as possible. Check temperatures throughout shifts and ice down or move to the walk in cooler when necessary. Always cool foods down to 41F before placing in cold hold units.

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 lettuce, tomatoes, sliced turkey inside flip top units with the intent of the product for immediate service (cold holding). Flip top units are not constructed to cool foods properly and once in the flip top unit are deemed "holding". Observed mashed potatoes cooling in the bottom of the reach in omelet cooler. Mashed potatoes once put in the walk in cooler were still cooling too slowly see (#18). CDI. PIC instructed to place mashed potatoes in freezer to cool faster. The TCS foods were immediately moved to the walk in cooler to properly cool by the PIC as products were prepped within the last two hours. Conversation with the PIC on cooling methods and cooling times. Repeat; full points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed several spices unlabeled near omelet station (salt, pepper, etc). Label spices.

4-501.11 Maintain equipment in good repair. COMMENT: Observed torn gasket on pancake cooler doors. Observed pooling water in bottom portion of pancake cooler indicating potential future issue with cooler. Observed temperatures inside salad prep cooler higher than 41F; had employees maintain lids and doors closed as much as possible; temped at 42F; may need repair or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black debris buildup on several gaskets throughout the kitchen. Observed debris inside coolers and on cooking equipment. Observed debris buildup on outside of can opener. Repeat; half points.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair; 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris present throughout kitchen on ceilings and FRP walls. Observed debris on floors underneath equipment and dry food storage. Observed uneven floors throughout kitchen that need to be repaired to provide a smooth, easily cleanable surface. Repeat; half points.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. COMMENT: Observed several light bulbs throughout the kitchen without light shields. Suggestion to the PIC to obtain light shields or to replace with shatterproof light bulbs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored underneath and above cooked onions and cooked turkey. CDI-The pans of bacon was moved to the oven to be cooked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans on the clean equipment rack with food buildup. CDI-All pans seen with food buildup were sent back to the dish machine for proper washing, rinsing, and sanitizing.

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 the hard boiled eggs, the pesto pasta and the lettuce mix cooling in the top portion of the flip top cooler. CDI-The three items were removed to fully cool.

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. REPEAT.

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 inside of the tall reach in cooler and around the cookline and 3-compartment sink area. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the cold water faucet leaking water when turned on at the hand wash sink. Have repaired.

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. 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 and damaged tiles throughout the facility. Needs repair work.

General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black buildup. Cleaning frequency needs to increase.

General Comment. 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 3 pans in walk in cooler only cooling down 2 degrees in an hour.

Repeat violation. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Found butter in a sauce bottle, over the stove at 104F. CDI- Suggested that facility put butter into container and hold it on stove top. *Points not escalated because of improvement from last inspection*

Verification Required. Repeat violation. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items inside walk in cooler above 45F(see temp chart). Facility gets a general comment for items that are between 42-45F on first inspection of 2019. Ambient air temperature of cooler was 43F. Food item dates ranged. CDI- Items were voluntarily discarded. EHS believes that walk in cooler is not properly working. Discussed how facility is monitoring temperatures. Kitchen manager does a line check (including the walk in) every morning at 6:15 and 10:30, stated walk in was reading 37F this morning. If items are out of temperature they are voluntarily discarded. Maintenance arrived during write-up and stated cooler fans froze up and they will be checking condenser on roof. Found pico de gallo on counter top at 54F. Instructed facility to not keep any potentially hazardous foods out at room temperature. CDI- Pico was placed inside prep cooler. Found pasteurized eggs in prep cooler at 47F. Kitchen manager stated eggs were placed inside cooler this morning. CDI- Eggs were placed inside walk in cooler to properly cool. Found fruit bowls in reach in at 48F. Kitchen manager stated bowls were prepared this morning. Items should be placed inside walk in cooler to properly cool before placing in reach in. CDI-Bowls were placed in reach in.

General Comment. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In prep cooler observed 2 bags of kale not date marked. CDI- Kitchen manager stated that bags were opened yesterday and dates were added to them. Observed bag of spinach not date marked in walk in cooler. CDI- PIC was unsure when bag was open, spinach voluntarily discarded.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 4 white containers containing sugar, flour, and pancake mix not labeled.

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

General Comment 4-501.11 Maintain equipment in good repair. Observed split gaskets in several prep coolers and also on a reach in cooler. Gaskets need to be replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and chicken on steam table held below 135F. CDI-reheated to 165F+. EHS suggested putting these items on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items overstacked in pans in flip top unit. CDI-product out of temperature out less than 4 hours and put into cooler below.

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 pico out of temperature control and not marked with time either. Employee stated it was taken out at 11am using TPHC. CDI-labeled with time.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout. REPEAT.

Floors, walls, and ceilings maintained in good repair. Observed floor in disrepair throughout. REPEAT. 6-502.12 Floors, walls and ceilings shall be clean. Cleaning needed on floors, walls, and ceilings throughout. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical sanitizing dish machine registering at 0ppm. Observed chlorine dispenser empty. CDI-new bottle put into place and registering correctly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a roach in dining room. PIC stated a professional pest control visit was made in August but unable to provide invoice to EHS as invoices are sent to Payroll. EHS suggested making a copy of invoice before sending off.

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 utensils stored in water at room temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

Floors, walls, and ceilings maintained in good repair. Observed floor in disrepair throughout. REPEAT. 6-502.12 Floors, walls and ceilings shall be clean. Cleaning needed on floors, walls, and ceilings throughout. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored improperly in kitchen and dry storage area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table around open food. CDI-moved to proper location. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheddar cheese and brie above 45F due to being double panned. CDI-placed into cooler to rapidly chill and reached 45F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing on burgers for daily menu. Verification required for daily printed menu.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

Floors, walls, and ceilings maintained in good repair. Observed floor in disrepair throughout. REPEAT. 6-502.12 Floors, walls and ceilings shall be clean. Cleaning needed on floors, walls, and ceilings throughout. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table around open food. CDI-moved to proper location.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a wheel of brie stored in direct contact with cooler shelving. CDI-voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits, potatoes and gravy not holding 135F throughout all of product. CDI-reheated to 165F+. Keep items stirred frequently.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

Floors, walls, and ceilings maintained in good repair. Observed floor in disrepair throughout. REPEAT. 6-502.12 Floors, walls and ceilings shall be clean. Cleaning needed on floors, walls, and ceilings throughout. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on dry storage shelf.

• 3-603.11 Consumer advisory must include disclosure. Observed items on daily menu with asterisk but asterisk missing on CA footnote, also no disclosure on daily menu. VR

4-501.11 Maintain equipment in good repair. Observed walk in cooler temperature at 46F. Items in walk in at 45-46F. PIC put in emergency call for repairs. All cooling will be done in freezer.

Maintain plumbing system in repair. Observed grease interceptor in need of repair and strong odor around. REPEAT

Floors, walls, and ceilings maintained in good repair. Observed floor in disrepair throughout. REPEAT. 6-502.12 Floors, walls and ceilings shall be clean. Cleaning needed on floors, walls, and ceilings throughout. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled bowl and scrub brush stored in handsink. CDI-removed and taken to dirty dish pit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS food items on ice baths above 45F. Refer to temperature chart. PIC stated all items placed out less than 4 hours prior. CDI-all items placed in proper ice bath or placed in holding coolers and measured below 45F 30 minutes later. Facility is having trouble maintaining correct cold temperatures of TCS foods on ice baths and flip top units. Observed non TCS items such as preserves, chocolate chips, avocado being held in flip top unit. TCS items should be held in flip top unit if working correctly in place of these non TCS items. Ambient air temperature around flip top units measuring above 90F. REPEAT VIOLATION. ITS issued for failure to maintain correct temperature of TCS foods.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced meat, potato salad, and pasta salad cooling in flip top cooler. CDI-items in flip top taken to walk in cooler and all measured below 45F within 30 minutes. REPEAT.

4-501.11 Maintain equipment in good repair. Observed new flip top cooler struggling to maintain correct cold temperatures. All items in cooler at 45F. Also observed large amount of water pooling in bottom of unit.

5-205.15 Maintain a plumbing system in good repair. Observed grease interceptor in need of repair. 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 floor in disprepair and pooling water. Observed 3 comp sink in need of recaulking. REPEAT VIOLATION. 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. Cleaning needed on floors, walls and ceilings throughout. REPEAT

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 handling soiled utensils at dish machine and place cleaned and sanitized utensils away without washing hands. CDI-employee stopped, educated and directed to hand sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored over raw ground beef in walk in cooler. CDI-items rearranged to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items held in flip top prep unit across from grill above 45F. See temperature chart. CDI-moved to cooler below. REPEAT VIOLATION. Verification required. Observed all items in cold hold drawer under grill above 45F. PIC stated items were put into drawers less than 4 hours prior. CDI-all items placed into walk in cooler to rapidly cool. Facility will not use drawers until repaired. Observed incorrect ice bath for pooled eggs, egg whites and shell eggs. Observed products above 45F. Ice was not completely filled around pans of product. CDI-correct ice bath made. REPEAT VIOLATION. Verification required. Facility has consistent issues with cold holding. ITS will be issued if violation is not corrected in ten days. Verification visit will be made on 7/10/17.

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 and sliced meat cooling in flip top cooler. Observed cut melon cooling and tightly covered in walk in cooler. CDI-items in flip top taken to walk in cooler and pan of melon vented.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of corn meal stored on floor.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service cups stored on floor.

4-501.11 Maintain equipment in good repair. Observed cold drawers under grill not holding proper temperature. Unit needs to be serviced and will not be used until repaired.

5-205.15 Maintain a plumbing system in good repair. Observed grease interceptor in need of repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor in disprepair and pooling water. REPEAT VIOLATION. 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. Cleaning needed on floors, walls and ceilings throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored improperly on dry storage shelf.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup stored on prep table. Observed employee drink stored in freezer over food.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked potatoes being prepped in 3 comp sink alongside dirty dishes. CDI-removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items held in flip top prep unit above 45F and above cold well such as brie and boiled eggs. Observed pan of boiled eggs overstacked in flip top unit. CDI-moved to cooler below. REPEAT VIOLATION Observed incorrect ice bath for pooled eggs, egg whites and shell eggs. Observed products above 45F. Ice was not completely filled around pans of product. CDI-correct ice bath made. REPEAT VIOLATION. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes and sliced meat cooling in flip top cooler. Observed cut melon cooling and tightly covered in walk in cooler. CDI-items in flip top taken to walk in cooler and pan of melon vented.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor in disprepair and pooling water. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties holding hot below 135F. REPEAT. EHS gave handout on using TPHC. CDI-reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items held in flip top prep unit above 45F and above cold well such as brie and boiled eggs. Observed pan of boiled eggs overstacked in flip top unit. CDI-moved to cooler below. REPEAT Observed incorrect ice bath for pooled eggs, egg whites and shell eggs. Observed products above 45F. Ice was not completely filled around pans of product. CDI-correct ice bath made.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottles. CDI-labeled. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags stored on counters throughout. 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 floor in disprepair and pooling water.

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

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed deli meat in direct contact with a linen. Also observed veggie burgers in direct contact with outside packaging of turkey bacon. CDI-all items moved.

'4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up in interior of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two sausage patties holding hot below 135F. CDI-discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items holding cold above 45F due to pans not being placed in cold well of flip top units. See temperature chart for observations. CDI-all items discarded. Also observed sliced turkey stored above 45F due to being overstacked in pan. CDI-excess product removed.

3-401.11 Comminuted meat may not be offered undercooked on childrens menu. Observed hamburgers offered undercooked on childrens menu located on dinner menu. Remove by next inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-taken out of service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags stored on counters throughout.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils and pans soiled stored as clean. CDI-items sent to dishmachine to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. . -P Observed black and pink buildup on the interior surface of the ice machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed hamburger off the grill at 145F on final cook. CDI-burger placed back on the grill to cook to required minimum internal cooking temperature (155F) before service.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in the cold drawers beneath the grill holding at temperatures above 45F. (see temperature chart) The built-in thermometer on the outside of the cooler was reading 45F. CDI-all perishable food products were voluntarily discarded. (REPEAT) VERIFICATION REQUIRED Observed clarified butter sitting out at room temperature. CDI-butter placed on ice to cool. If the butter is to sit out at room temperature, provide TPHC procedure. TPHC form emailed to operator.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs and cut tomatoes held beyond discard date of 5/26. CDI-product was discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed hamburgers cooked to order on dinner menu without required disclosure. CDI-burgers were asterisked during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces not labeled as required.

4-501.11 Maintain equipment in good repair. Observed cold drawer cooler beneath the grill unable to maintain temperature below 45F. Repair or replace. VERIFICATION REQUIRED Observed 3 compartment sink coming away from the wall. Re-secure sink and caulk seams. Observed interior portion of flip top cooler (behind grill) in disrepair. Observed broken handle on the microwave 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scored and stained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walls and fan in the walk-in cooler. Observed black buildup and sludge on the grease trap. Observed build-up on interior surface of reach-in coolers and freezers.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

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 damaged and missing floor tiles and cove base throughout facility and no longer 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 black build up on walls behind dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple pans with sticker residue. CDI-sticker residue removed and sent to dish pit. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up on interior of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of cooked chicken breasts holding below 135F on steam table. CDI-chicken reheated to 165+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pico de gallo, egg whites and shell eggs on ice and above 45F due to ice not being completely filled around pan. CDI-ice refilled around pan, EHS suggested using TPHC as an alternative if unable to keep items at 45F or below.

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 hollandaise sauce using TPHC and held past 4 hours according to times recorded on product sitting out. CDI-product discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing on daily specials menu insert. Observed menu item "Eggs any style" offered on daily menu. CDI-consumer advisory added to daily menu format during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabeled chemical bottles in kitchen and bar area. CDI-labeled.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed outside trash can stored beside prep sink.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of utensils stored on floor in dry storage.

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 multiple food items that had been prepared and placed directly inside cooler drawer. CDI - discussion with PIC to cool items down to 45F prior to placing in prep units. All items moved to walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wet wiping cloths stored on counter prep surfaces.

4-501.11 Maintain equipment in good repair. Observed salad prep cooler in need of repair. PIC indicated that cooler is being replaced. Minimal food items observed inside at 45F/below. New cooler arrived while REHS was present. Instructed to notify Plan Review.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed various areas in kitchen with floor damage and missing, cracked tile. Some floor tile has already been replace. Facility is in the process of having new floor tile installed in the near future. General Comment: Ambient air temperature in kitchen still warm. PIC indicated that facility is looking into getting ac unit replaced in the future.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employees are not permitted to eat in kitchen. Eating may be conducted in dining area. Observed two employee plates of food stored improperly in kitchen and an employee drink stored on top of chemical dishmachine. CDI - all discarded - discussion with PIC on proper location of employee food and drink.

2-301.15 Only wash hands in handwashing sink.-PF Observed waiter enter kitchen and wash hands in 3- compartment sink and prep sink. CDI - discussion with PIC - directed employee to properly wash hands in handsink. 2-301.14 Wash hands after activities that contaminate them.-P Observed employee preparing raw turkey burger and handling toast with the same gloves without changing gloves or washing hands. CDI - discussion with PIC on proper handwashing and glove changes. (Employee changed gloves and washed hands properly).

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey burger and raw chicken Parmesan on cooling rack stored above ready to eat foods in walk-in cooler. CDI - raw meats rearranged to bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in buckets weak < 200ppm. CDI - buckets dumped and refilled with proper sanitizer at correct strength. Observed chemical dish machine in use not sanitizing properly. Multiple dishes had been ran through prior to REHS checking machine. It was determined that sanitizer bucket was empty. CDI - container changed out and dish machine was primed to work and sanitize properly. All dishes were ran back through machine to be rewashed, rinsed, and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed interior of ice machine with build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple food items inside 2 prep units and one reach-in cooler > 45F (see temperature chart). CDI - all items were removed and placed in walk-in cooler but could not be rapidly cooled to 45F. PIC agreed to voluntarily discard products that were out of temperature for 4 hours or more. Verification required to ensure coolers are repaired and can maintain food temps 45F/below.

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 inconsistent times written on pan and log for Hollandaise sauce. CDI - time on log chart was changed to reflect proper time of 4 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple food items that had been prepared and placed directly inside prep coolers. CDI - discussion with PIC to cool items down to 45F prior to placing in prep units. All items were transferred to walk-in cooler to rapidly cool. See violation #20 also.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff with jewelry on wrists.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wiping cloths stored on counters surfaces and being used improperly. Observed employee using wiping cloths for several different tasks i.e. wiping off knives, gloves, counters with same cloth.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various surfaces and areas in kitchen with build-up and debris especially at cook area.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed various areas in kitchen with floor damage and missing, cracked tile.

6-202.11 (A) Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Provide end caps on all lights inside kitchen. General Comment: Facility needs to address extreme hot ambient air temperature inside kitchen which may be causing prep unit temperatures to rise. To request a regrade call 704-336-5100 Ext. 2. Do not block or remove grade card.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tea nozzles at front bar area with residue and ice machine interior with mold. CDI - ice machine cleaned during inspection and tea nozzles will be cleaned at end of shift.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties and mashed potatoes (see temp chart) on steam table < 135F. CDI - steam table turned up and items were reheated.

Oh 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several food items (see temp chart) in salad prep cooler > 45F. Items currently moved to walk-in cooler. Maintenance will be notified. Verification required to ensure cooler has been repaired and food temperatures can be maintained at 45F/below.

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 wrong dates had been recorded on TPHC log for hollandaise sauce. CDI - time for today was corrected on log sheet during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing chicken wearing watch. (Watch was removed during inpsection).

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 shelves in walk-in cooler.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed various areas in kitchen with floor damage and cracked tile. 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 build-up on floors in kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine interior surfaces with mold. CDI - cleaning process started.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling in top of prep coolers. Observed pans of quiche cooling in walk-in stacked on top of each other. Cool TCS items down first in walk-in cooler prior to placing in prep coolers.

Protect food from contamination sources not specifically noted by code. Observed pans of bacon being prepared on top of open trash can. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two open bags of dry goods in storage room.

4-501.11 Maintain equipment in good repair. Observed leak at bottom of salad prep cooler. Repair leak at bar hand sink. Replace torn gaskets on grill cooler.

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

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace missing/damaged floor tiles in various areas of kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink on prep surfaces and phone, keys, etc. stored on shelf next to clean dishes.

4-501.114 Maintain sanitizing solutions at proper concentrations. Observed quat sanitizer in two spray bottles, one bucket, and at 3-comp sink < 200ppm. CDI, all solutions changed out and refilled to proper concentrations.

| 3-501.19 Maintain proper documentation when time as a public health control is being used. Observed time not being recorded and missed for two days on hollandaise sauce log. CDI, time written in on site.

7-102.11 Ensure all working containers of chemicals are being labeled properly with common name. Observed a spray bottle of "glass cleaner" and two spray bottles of "quat sanitizer" not labeled. CDI, by labeling

3-501.15 Use proper methods for cooling TCS foods. Observed several food item that had just been prepared and stored in prep unit and reach-in cooler to cool. Discussed with PIC that once this items are prepared they need to be cooled down properly in the walk-in or ice baths down to 45F before placed in prep units. CDI, all food items were placed in ice baths and walk-in cooler to quick chill.

4-501.11 Maintain equipment in good repair. Observed small low boy cooler and 1 door reach-in in need of possible repair. Internal temp thermometer reading above 45F. Some food items that were just prepped measured > 45F. All items were pulled and transferred to ice baths and walk-in cooler. Repair service waws notified.

6-101.11 Maintain floors, walls and ceilings in good repair. Observed missing/damaged floor tile in kitchen and at ice machine area.

2-301.14 When to Wash. Observed employees not washing hands before donning gloves. Observed dish washer not changing gloves when handling dirty dishes. CDI, directed to properly wash hands before putting on clean gloves.

-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed mashed potatoes in steam well below 135F. CDI, reheated to proper temperature.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed pancake batter and noodles in ice bath above 45F and clarified butter sitting out on counter above 45F. CDI, more ice added to ice bath and butter moved to cooler to cold hold.

. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Observed consumer advisory not adequate on menu. Menu still missing disclosure. CDI, sample new menu was provided with changes made but not printed. Owner reported that menus are going to be printed today.

7-102.11 Common Name-Working Containers. Observed two chemical spray bottles not labeled. CDI, labeled during inspection.

3-501.15 Cooling Methods. Observed sheet trays of cooked portabello mushroom and spinach sitting out at room temperature to cool. Product already below 135F. Observed pans of quiche cooling in one door reach-in. CDI, discussed actively cooling in walk-in cooler once temperature reaches 135F. Mushroom, spinach, and quiche moved to walk-in cooler to properly cool.

3-305.11 Food Storage-Preventing Contamination from the Premises. Observed a large stock pot of red potatoes soaking in 3-compartment sink next to dirty dishes. Pot moved to prep sink during inspection.

3-304.12 In-Use Utensils, Between-Use Storage. Observed handle of scoop stored down in flour. Handles need to be sticking up out of food products.

4-602.13 Nonfood Contact Surfaces. Observed cleaning needed around cook area and shelves in walk-in cooler.

6-101.11 Surface Characteristics-Indoor Areas. Observed cleaning needed on floors throughout kitchen & repair done to missing/broken vinyl tiles around ice machine.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times by Jan 1, 2014. Observed no certified food protection manager present.

2-301.14 When to Wash. Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employee handle load dirty dishes then handle food without changing gloves or washing hands. CDI, directed employee to wash hands and put on new gloves.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed corn salsa, tofu, and various other food items borderline and over 45F in ice bath. Ensure ice bath is adequate to maintain temperatures 45F/below.

3-501.19 Time as a Public Health Control. When time as a public health control is being used, ensure proper procedures are followed. Observed time for hollandaise sauce not being recorded properly. CDI, recorded on site.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observe current consumer advisory missing disclosure for eggs. CDI, by instruction; gave information on correct consumer advisory.

7-102.11 Common Name-Working Containers. Label all chemical bottles with common name. Observed glass cleaner and sanitizer bottle not labeled. CDI, labeled on site.

3-305.11 Food Storage-Preventing Contamination from the Premises. Observed employee place bagels for order directly on shelf at pass through service window.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed plastic food storage containers stacked wet on shelf.

6-101.11 Surface Characteristics-Indoor Areas. Maintain floors and equipment in good repair. Observed missing floor tiles in kitchen at ice machine and various other areas. Observed walk-in cooler shelving rusted. Repair.