MAC`S SPEED SHOP

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed containers of queso and mashed potatoes to be at temperatures of 110-127F in the cookline steamtables. PIC stated that they are reheated in the steamers prior to opening and then placed into the steamtables. PIC stated that they have been in the steamtable for less than 30 mins. - Observed containers of brisket, chili, pulled chicken, and queso to be at temperatures of 98-124F in the large hotbox adjacent the flattop grill. PIC stated that they are reheated in the steamers or on the stovetops prior to being placed into the hotbox. PIC stated that they have not been in the unit for less than 30 mins. CDI - PIC placed all items back into the steamer or onto the stovetop to rapidly reheat to 165F+. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed containers of cherry tomatoes and cooked chicken thighs to be date marked for todays date (6/1) in the salad opentop. Upon questioning, the PIC stated that the items are from bulk batches in the WIC and staff date mark the items for the day they are brought up to the line. Bulk batches observed with proper date marks. CDI - PIC corrected the date marks to match the bulk batches in the WIC. - Observed an opened package of smoked sausage in the lowboy across from the flattop grill at the cookline and it was not provided with a date mark of any kind. PIC stated it was from the night before. CDI - PIC date marked item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of roasted corn to be at a temperature of 84F and was cooling in the salad opentop at the time of the inspection, which is not designed nor approved for rapid cooling. Container of corn was from a bulk batch made prior to the EHS arrival that was observed cooling in the WIC. REPEAT. CDI - PIC placed item on temporary TPHC as they stated it would be sold before the end of the lunch period. - Observed the bulk container of roasted corn to be cooling at a rate of .15 degrees/min in the WIC. Item was observed to have the lid covering the majority of the container and the container it was cooling in was a thick plastic container, which does not allow for adequate airflow around the product. CDI - PIC changed container to a shallow metal container without a lid of any kind and the corn was observed to be at 70F 45mins later. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap to be at the back door of the kitchen, allowing for the potential entry of vermin into the facility.

4-502.11(A) Maintain utensils in good repair. - Observed a large metal sifter to be stored hanging above the 3 compartment sink and was observed to be severely damaged with metal fraying and holes in the sifter part. CDI - PIC voluntarily discarded. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. - Observed the handwash sink at the kitchen entrance to be in need of re-caulking and falling off the wall.

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 the interior and exteriors of both of the cookline hot boxes (small and large) to have heavy accumulations of food debris/grime. 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 the floors beneath and behind the cookline equipment to have accumulations of grime/grease/food debris. 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 the floor tiles surrounding the floor drain in front of the smoker to be cracked.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone to be stored on the service line prep table, directly adjacent to the steamtable. REPEAT. CDI - PIC relocated phone to lower prep shelf with other personal employee belongings.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site for review at the time of the inspection. PIC stated that they have an online onboarding and she did not have access to the signed copies. CDI - EHS provided paper copy of the employee health policies and onsite employees signed. Will follow up for additional signatures during VRs for cold holding. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed both cookline employees use their gloved hands to handle raw eggs and raw burger patties at the flattop grill and not wash their hands when donning new gloves to then work with RTE items. CDI - EHS provided education on proper handwashing procedures. Employees washed hands before donning new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs in the cookline opentop to be stored directly behind an insert container of RTE street corn. CDI - Eggs relocated to front of opentop. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed insert containers of raw burger patties to be stored in the top grill drawer directly above insert containers of raw shrimp and raw salmon. CDI - Grill drawers rearranged so that raw seafood is now in the top drawer with raw burgers in the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS items in the cookline opentop/lowboy refrigerator across from the flattop grill to be temperatures of 52-59F. Only one item was observed at 41F and that was the sliced tomatoes that were just restocked. Ambient of the unit observed at 56F. PIC stated they have a work order in already for the unit with the repair company observed on site at the end of the inspection. Cookline employees were aware that they must flip the opentop items every 4 hours but did not know that included the lowboy items as well. Unit placed on temporary TPHC and EHS observed all items discarded and restocked at 2:45pm. Assistant kitchen manager stated he wants to change the unit to being held on TPHC going forward regardless of if the unit is functional or not. TPHC form left with the PIC and will check up on if it was correctly filled out during the VR. REPEAT. 3 day VR to observe repair/continued compliance on temporary TPHC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed an insert container of grilled onions cooling in the cookline lowboy refrigerator, which is not designed nor approved for rapid cooling. CDI - Item included in the temporary TPHC for the out of temperature union and discarded at 2:45pm with the rest of the food in the unit. - Observed 10-15 trays of macaroni and cheese cooling in the WIC at a rate of 0.0 degrees/min. Trays were all observed covered in tight fitting plastic wrap, aluminum foil, and stacked approx 5-6 trays high all of which don’t allow for adequate air flow around the product. CDI - Trays placed on sheet pans on a speed rack and all trays vented to allow for adequate air flow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed cookline employees to have watches and bracelets on while preparing food. REPEAT.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed stacks of cleaned bowls and plates to be stored on a prep table directly adjacent to the handwash sink at the cookline entrance and directly beneath the paper towel dispenser, subjecting them to splash contamination from employees getting paper towels to dry their hands. CDI - Prep table moved over closer to the salad opentop refrigerator and contaminated bowl was placed at the dirty dish pile to be W/R/S.

4-501.11 Maintain equipment in good repair. - Observed the cookline opentop refrigerator to not be functioning properly at the time of the inspection, with the ambient observed at 56F at the time of the inspection. Cookline employees stated knowing the unit was not fully functional and thought they were properly doing TPHC for the time being but were not discarding the entire unit at the 4 hour mark, only the opentop portion. Repair company on site at the end of the inspection. 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 the interiors of the cookline opentop refrigerators, lowboy refrigerators, and lowboy freezers to have accumulations of food debris/grime.

5-205.15 Maintain a plumbing system in good repair. - Observed the drain line of handwash sink across from the flattop grill to have a continuous drip leak at the time of the inspection. Repair company observed on site at the end of the inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the cookline floors and the floors at/around the smoker to have accumulations of food debris/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an opened employee soda can stored on a prep table with cleaned plates and bowls adjacent the salad opentop refrigerator. CDI - Soda can discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM quat in sanitize basin of 3 comp sink. CDI- Sink weighed to 100ppm quat. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed substantial food splatter inside microwave. Increase cleaning frequency. (-0)

REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tater tots below 135F at prep top warmer across from cook line. CDI- PIC reheated to 165F. EHS noted tater tots quickly dropped in temperature again. EHS advises use of TPHC going forward, as warmer box is not sufficient for hot holding. Procedure form for using TPHC here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english (-3)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, cooked onions, and sausages in cold drawers above 41F. EHS notes ambient temperature on both units is below 41F, equipment is in good repair. CDI- TPHC to be used at cook-line cold drawers going forward. EHS observed logs indicating TCS foods last at 36F this morning. PIC rapidly cooled items and returned to drawers labeled for time. If drawers are opened too often during rushes to maintain 41F, TPHC must be used. (-3)

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 metal containers of unlabeled spices at cook line. Label at earliest opportunity. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near meat smoker. PIC states pest control comes quarterly. Increase frequency as needed. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. CDI- PIC closed door. (-1)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing large watch while cooking. EHS spoke to staff about need to remove hand and arm jewelry. CDI- PIC has employee remove watch. (-0)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on cutting board at fliptop. CDI- PIC returns cloth to sani-bucket. (-0.5)

4-501.11 Maintain equipment in good repair. Observed warmer for fries and tater tots not able to maintain hot holding at 135F and above. Repair or replace, with TPHC to be used in meantime. EHS also observed two fryer baskets with deteriorated wire in need of replacement. PIC should monitor baskets for fraying wire and replace at earliest opportunity. (-0)

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the hotbox to not be provided with hand soap. PIC stated they recently got new paper towel and hand soap dispensers are in the process of installing them all. CDI - PIC placed a bottle of hand soap at the handwash sink until the new soap dispenser can be installed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one dented can of black beans stored on the dry storage rack with other wholesome cans. CDI - PIC removed dented can to be returned to vendor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed insert containers of collard greens and mashed potatoes in the hotbox at temperatures of 118F and 131F, respectively. PIC stated they had been in the unit for less than an hour. Mashed potatoes were noted at 145F+ in most areas but the portion closest to the hotbox door was below 135F. REPEAT. - Observed an insert container of chopped brisket in the tabletop steamtable at temperatures of 110F-135F. Bottom portion of the brisket container was the only part observed in temperature and is gradually cooled off towards the top of the container. PIC stated they had finished cooking it 30 mins prior and it went directly into the hot holding unit. CDI - PIC removed all out of temperature items and placed them into the steamer to be rapidly reheated to 165F. EHS observed all items at 165F+ after reheating. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a squirt bottle of chipotle aioli in the cookline opentop refrigerator at temperatures of 45-57F. PIC stated they had just filled the bottle up as it is their most popular dressing that goes with most dishes and the lunch rush was about to start. REPEAT. Points not escalated due to severity. EHS advised that if this issue persists the points will be escalated on the next inspection. CDI - PIC moved to WIC for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed insert containers of sliced cherry tomatoes and shredded cheese in the salad opentop refrigerator that were not provided with date marks. PIC stated that most items are flipped daily in the opentop refrigerators and that the cherry tomatoes and shredded cheese were left over from the night prior. CDI - PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth solutions at the large oven/prep area to be testing at <50ppm. CDI - PIC changed solutions and retested at 150ppm.

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 an ice cream scoop stored directly into the container of vanilla ice cream with the handle wedged directly into the ice cream in the lowboy freezer at the cookline. CDI - PIC removed scoop.

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 the interior base of the hotbox to have a buildup of food debris/grime. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed the drain pipe to the pre-rinse sink at the dishwashing area to be completely missing. Sink was observed draining into a large plastic bucket. PIC stated that the pipe had fallen off and they had bought the replacement clamp but it ended up being the wrong one. They are currently awaiting the new part to complete the repair.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed an ice large build up of grease and other waste on the floor of the dumpster enclosure area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 6-stack of metal pans, small pans, and a whisk visibly unclean. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken tenders cooked to 132F being held in fry basket. CDI- PIC had employee continue cooking item to 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of mashed potatoes, pulled pork, and brisket temping below 135 in hot box. It was noted that the top of hot box was holding hotter temps than towards the bottom. CDI- PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chopped brisket temping at 43F in cold drawer. Observed garlic and tomato aioli sauces temping at 45F. Brisket had been prepped within an hour of taken temp. Aioli had been in-use for over an hour. CDI- PIC had items removed to be cooled in WIC. *REPEAT* points not escalated due to the amount of food in establishment. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chopped brisket prepped, tightly wrapped, and placed in cold drawers at cook line to cool to 41. CDI- item temped above 41F and was moved to prep unit freezer under batter station. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (A)(1) Store cleaned equipment, utensils, linens in a clean, dry location. Observed metal pans holding utensils with debris in container. CDI- PIC removed item from clean rack.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue on several pieces of equipment being stored as clean on dish rack adjacent to smoker. Observed debris buildup on floor of WIF. *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 floor areas under and behind equipment throughout facility in need of cleaning and food debris buildup on ceiling in kitchen. *REPEAT*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods holding above 41F. See temperature chart. CDI- items were all prepped within the last 4 hours and therefore moved to WIC to rapidly cool down to 41F and below. REPEAT -1.5 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed brisket and steamed broccoli cooling in covered containers in WIC. Also observed portioned sliced ham and turkey cooling in deep containers. CDI- lids removed to aid in cooling process and sliced ham and turkey separated into shallow pans. REPEAT -1 pt- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small and large flies throughout facility. PIC stated that they have been in contact with pest control company. 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 food debris and grease residue on equipment throughout facility. Increase cleaning frequency. 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 throughout facility in need of cleaning and dust buildup on ceiling in kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed PIC wash hands then press paper towel dispenser with finger, recontaminating hands. CDI- PIC rewashed hands properly and EHS provided education. -0 pts-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed bottle of glass cleaner stored in hand sink. CDI- bottle removed. -0 pts-

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P - Observed raw chicken and cooked collard greens just received holding above 41F. See temperature chart. CDI- collard greens voluntarily discarded and raw chicken moved to WIF to rapidly cool down to 41F and below. EHS discussed monitoring receiving temperatures upon delivery with PIC. -0 pts- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed kale stored above RTE foods in WIC. CDI- kale moved to bottom shelf. REPEAT -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer at 3 comp sink at 50 ppm. CDI- PIC remade solution. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple pans and containers with food debris and sticker residue in clean dish storage area. CDI- all items returned to 3 comp to be rewashed, rinsed, and sanitized. REPEAT -3 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 multiple cooked, portioned chicken wings in large, deep container in WIC holding above 41F. See temperature chart. PIC stated that the chicken wings were cooked last night. CDI- PIC voluntarily discarded. REPEAT -3 pts- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beans holding in cabinet at 131F. CDI- beans reheated to 165F. -0 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw burger patties, garlic aioli, sliced ham, and sliced turkey holding above 41F. See temperature chart. CDI- sliced ham and turkey moved to WIC to cool down and all other items placed in ice baths. -0 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed turkey cooked yesterday in lowboy cooler with no date mark. Observed no dates on items stored on speed rack. CDI- date added. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 bacon jam with date 6/7. CDI- PIC voluntarily discarded. REPEAT -3 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cooked, portioned chicken wings cooling since last night in large, deep container holding at 44F-46F. PIC stated that chicken cools down to 41F on speed rack before being portioned and placed in container. CDI- PIC voluntarily discarded chicken. EHS and PIC discussed ensuring that chicken has cooled down to 41F before portioning and placing in large container. REPEAT -1 pt- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed salmon in reduced oxygen packaging in WIC. EHS discussed cutting packaging open or removing salmon from packaging before thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple large and small flies throughout facility. Contact pest control company and increase visit frequency to keep premises free of pests. Observed back door held open with a cloth. Make sure back doors remain closed to prevent entry of pest.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area. REPEAT -1 pt-

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 food buildup and grease residue on equipment throughout facility. Increase cleaning frequency.

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

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of correct concentration for quat sanitizer. CDI - EHS reviewed testing procedure with PIC. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 ground beef stored over whole cuts of raw pork and raw steak in WIC. CDI - employee rearranged food. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bell peppers stored over cut tomatoes and unwashed bananas stored over containers of sauce in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Wall-mounted sanitizer dispenser was not dispensing quat sanitizer at an adequate concentration. CDI - PIC contacted technician and dispenser was fixed during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food buildup on deli slicer underneath top blade cover. CDI - employee broke down and washed slicer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed Brunswick stew reheating on stove at 145 F, 1 hour and 30 minutes after being placed over heat. Brunswick stew was still at 145 F at 1 hour and 40 minutes. CDI - PIC turned up heat and employee stirred stew until it reached 165 F before 2 hours.

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 two large tubs of chicken in WIC above 41 F. See temp chart. CDI - PIC voluntarily discarded food. Chicken is cooked and cooled to 41 F then individually wrapped and placed back into WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 bologna dated 2/16 and tub of Mac and cheese dated 2/16 in WIC. REPEAT. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Steak on seasonal menu missing both parts of consumer advisory. CDI - employee added consumer advisory.

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 large tubs of cooked chicken from yesterday above 41 F in WIC. REPEAT. CDI - PIC voluntarily discarded food and will monitor temperatures and actively cool food if it is above 41 F. Chicken is cooled to 41 F then individually wrapped in plastic before being placed back into the cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of water and oil at grill.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed ice accumulation on box of food under condenser in WIF. Shield food from leaks or remove food from underneath leaking condenser and contact technician to service unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers and bowls wet stacked. REPEAT. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed employee phone stored on deli slicer. CDI - phone was placed on bottom shelf and slicer was washed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in WIC. Observed missing handle on microwave. Observed broken and improperly fixed handle on hotbox. Repair or replace equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucets off with bare hands after finishing. CDI intstructed employee on proper hand washing technique and using paper towel to shut off faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding products at 42-43 degrees . PIC to contact refrigeration technician follow up required. Observed peppers , sausage, raw chicken, and raw burgers at greater than 41 degrees in grill drawers . CDI discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three containers of pimento cheese in walk in cooler held for 8 days. CDI discarded. Observed pork and other items prepared yesterday with todays date on them. CDI dates were corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items on speed rack that had already been cooled on top of items that had been cooked and in cooling process. Stacking items this way drives up temperature of products that are already cooled. CDI reordered previously cooled items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans 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 build up of food residue on shelving in walk in cooler.

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 sliced tomatoes, potato salad, pimento cheese, and guacamole in flip top >41F. Observed corn dog, potato salad, pimento cheese, and raw chicken in flip top reach in >41F. PIC stated items had been stocked within an hour of the inspection. All TCS items were removed from unit and placed in the WIC for rapid cooling. A VR will occur within 3 days to verify unit is holding TCS foods at proper temperature. - 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of yellow liquid stored in the dish area with no labeling. PIC stated it was sanitizer. CDI - PIC had bottles labeled. -1- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous flies were observed in the smoker and dish areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and trays wet nested on shelf. - 1 - REPEAT

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 <50 ppm concentration of Quat sanitizer coming out of dispenser at 3-comp sink. PIC observed the supply line had a large air bubble. CDI - PIC removed air bubble from supply line and sanitizer was measured at 200ppm.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken wings reheated to 155F before placing in hot holding. Observed pulled pork in hot box and steam well at 127F. CDI - PIC removed the wings and pulled pork and placed in steamer to continue reheating to 165F - 1.5 -

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 portioned ham and turkey and raw hamburger in cold drawers above 41F. CDI - PIC moved items to prep cooler. PIC will have maintenance called for unit. - 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of yellow liquid stored around facility with no labeling. CDI - PIC had bottles labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and trays wet nested on shelf. - 0.5 - REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed grilled onions/peppers being hot held below 135F. CDI- Onions/peppers were placed on grill to reheat to 165F. REPEAT VIOLATION -3-

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 trays of cooked meats(pulled pork, meatloaf) from previous day without date labels. Per PIC, items were made yesterday. CDI - Labels were placed on items at time of inspection. -0-

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Observed lettuce being held for 6 hours is not being monitored to ensure product does not exceed 70F. CDI - lettuce was discarded. 3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed lettuce on TPHC not marked with a beginning/end time. CDI - lettuce was discarded. REPEAT VIOLATION -3-

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 several items (individually wrapped raw meatloaf and egg rolls ) cooling while covered in WIC. CDI - PIC uncovered items and allowed to continue cooling. After 30 minutes the meatloaf had not cooled any. Meatloaf was moved to WI freezer to continue cooling. EHS educated PIC on the requirement of allowing air to flow around food while cooling and keeping containers vented until cooled to 41F or below. REPEAT VIOLATION -1-

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 container of flour/spices on cook’s line not labeled. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed numerous employees in kitchen area without hats or hairnets. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and trays wet nested on shelf. -0-

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3 compartment sink leaking. Per PIC Carl, a ticket has been put in for maintenance to repair. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed brisket and chicken being hot held below 135F. CDI-brisket and chicken were placed into the steamer to reheat.

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 no time markings for lettuce held on TPHC. CDI-PIC properly labeled lettuce with start and end time

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 individually wrapped ribs and covered queso cooling while covered. CDI-PIC unwrapped the ribs and put them onto a sheet pan and queso was stirred with an ice wand to rapidly cook back down. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths in sanitizer with a concentration of 0ppm. CDI-sanitizer was replaced. New concentration was 100ppm.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a trash can blocking hand sink across from small RI freezer. CDI - Trashcan was relocated. -0 points

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 Brunswick stew that was received ~1 hour before the inspection started holding at 42F in WIC. PIC provided temps logs from commissary which showed it was 41F or below when it left the facility. Facility does not temp food once received. Temp foods once received from commissary to determine whether cooling needs to be apart of the process once food arrives at facility. Food should be received at 41F or below; or 135F and above. -0 points

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 ~50 ppm concentration of Quat sanitizer coming out of dispenser at 3-comp sink. PIC placed order to have dispenser serviced. The dish machine measured min 50 ppm chlorine sanitizer at dish machine. Facility will use dish machine for sanitizing until dispenser at 3-comp sink has been repaired. -1.5 points A VR is REQUIRED no later than 05/17/2022 to check status of repairs.

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 sliced ham in individually portions plastic bags holding at 49F in prep top unit across from grill. Portioned ham was place on prep unit at ~11 am today. CDI - PIC placed ham on sheet pan and placed in WIC to cool down. Observed collard greens, creamed corn, mac and cheese and chicken leg quarters holding in WIC at 42F. Cream corn and chicken leg quarters were taken out of WIC for prep and were in WIC to cool down. The other items were received at ~12 pm from the commissary. The thermometer for the WIC rear 39F - 40F. By end of inspection outside thermometer for WIC rear 38F. EHS recommends having unit serviced and temperature lowered based on staff usage of WIC. -3 points

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 several items (individually wrapped chicken leg quarters, creamed corn, collard greens and mac and cheese) cooling while covered in WIC. CDI - PIC uncovered items and allowed to continue cooling. EHS educated PIC on the requirement of allowing air to flow around food while cooling and keeping containers vented until cooled to 41F or below. -0.5 points

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap or paper towels at HS near 3-comp sink. CDI - PIC provided paper towels and soap. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce with a bag of ice on top of it holding at 50F in prep top unit. PIC stated lettuce will be used with in a 4 hour period and sometimes is out of temperature. EHS recommended using TPHC for lettuce and provided form. CDI - Lettuce was marked and will be used by 3pm. REPEAT -3 points Observed black beans and cooked peppers/onions in WIC holding at 44F and did not change in temperature after 20 minutes. CDI - PIC moved items to WI freezer to cool quickly.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility has no device to measure sanitizing temperatures. A VR is required no later than 01/24/2022 to verify facility is in compliance. -0 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-C Dumpster and recycling doors found open during inspection. Keep doors closed. 0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce in prep unit, brisket and chicken in RI cold holding at temperatures above 41F. CDI. PIC indicated that some were wrapped today and suggested to be placed in the freezer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves in WI and dish washing area. There was some rust on the shelves.

5-205.15 Maintain a plumbing system in good repair. Observed drain clogged in the kitchen area. Needs to be cleaned and repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of coleslaw, sour cream, and salsa stored above 41 F. Items were stacked too high in a unit they may need adjusting. CDI- Items were removed and placed in walk-in cooler to properly cooler. REPEAT (half points due to improvements). Inspector will provide a TPHC sheet for items

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Observed that the vent on the fly fan located above the back door was pointing in the wrong direction. Adjustments were made to unit. REPEAT (half points due to improvements).

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 raw beef stored on the floor in walk-in cooler. CDI- Container of beef was voluntarily denatured and discarded into trash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of oven and fryers in kitchen area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of floor with standing water. 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. Clean splash from walls near dish machine and kitchen area. REPEAT. (Full points).

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 wings and quarter dark chicken cooled from last night still at 46-50 degrees . CDI cooling window missed product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all tcs foods in prep unit 1 at greater than 60 degrees . CDI product had been brought from walk in cooler less than two hours so tcs foods taken back to walk in and proper cooling observed. Prep unit taken out of service until repairs can be made. 10 day 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 wings and quarter chicken cooled in too great of volume after being bagged . CDI cooling window missed product discarded. Advised to re-cool on sheet pans prior to placing in large plastic bins.

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

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

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 at dish machine.

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

4-602.13 Nonfood Contact Surfaces - C Observed heavy food debris build up in gaskets in grill drawers.

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 at dish machine and three compartment sink .

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

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

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

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 quarter chicken, smoked pulled chicken and portioned wings at greater than 41 degrees cooled from last night. Cooling window missed product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wings and chicken cooling in wrapped in plastic . CdI cooling window missed product discarded.

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

4-501.11 Maintain equipment in good repair. Observed two gaskets on grill drawers and one gasket on grill drawers in need of replacement. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cherry tomatoes being sliced for use without being washed. CDI took vegetables to be washed.

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

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed build up of lime and calcium in dish machine machine in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed baked beans and ribs cooling at insufficient rate to meet cooling parameters. CDI changed cooling methods and proper cooling achieved. Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit three not maintaning temperature see chart above. CDI all products discarded. Observed pastrami, corn dogs, and burnt ends at greater than 41 degrees . CDI discarded all products.

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 baked beans cooling in too great of volume and ribs stacked too tightly. CDI spread ribs out and placed baked beans in shallow pans to facilitate cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in facility. -0 points-

4-501.11 Maintain equipment in good repair. Observed prep unit 3 unable to maintain temperatures. -0 points- 10 day verification required.

5-501.114 Using Drain Plugs - C Observed drain plug missing on dumpster. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sponges in the handsink by the 3 comp sink and ice in the bar handsink. CDI items were removed from handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink by flip top and non-functioning paper towel dispenser at handsink by 3 comp sink. CDI PIC provided paper towels for both handsinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed 2 beer kegs stored under raw chicken in the walk in cooler. Ensure to store in proper order. CDI PIC removed beer kegs.

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 collard greens, chili, pulled pork, and a large container of chicken legs above 41F. PIC stated that collard greens, pulled pork, chicken legs, and chili were made the day before and cooled overnight. EHS determined that these items failed to cool due to improper cooling methods. CDI PIC voluntarily discarded all TCS food items that failed to cool properly and EHS discussed different cooling methods.

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 container of black beans, corn dogs, and pulled pork without a date mark. CDI PIC voluntarily discarded containers of TCS foods without a date mark.

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 2 large covered, plastic containers of chili and collard greens that failed to cool properly in the walk in cooler. Observed a large plastic container with chicken legs wrapped in plastic at 46-50F that failed to cool properly. See violation #18. CDI EHS discussed proper cooling methods with the PIC and PIC voluntarily discarded.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans stored on the can rack. Ensure to store dented cans in a designated area or discard. CDI PIC voluntarily discarded dented cans.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep cuts and stains. Ensure to resurface or replace. 4-501.11 Maintain equipment in good repair. Observed reach in unit with water build up on bottom shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on non-food contact surfaces (reach in units. shelving in the walk in cooler, etc.). Ensure to increase cleaning frequency. Repeat violation.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed dumpster with missing drain plug. Repeat violation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter build up at dumpster. Ensure to maintain and discard.

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 floor tile in the kitchen. Ensure to 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 walls throughout facility including by the 3 comp sink and dish machine with debris build up. Ensure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in throughout facility in reach in units and beer walk in cooler. Ensure to store in a designated area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee did not know much information related to list of symptoms/diseases that are required for reporting. Need to review this with enough regularity such that all employees can demonstrate knowledge of signs, symptoms, and reportable diseases. VR - will return to check for compliance with this requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some residue on lids, etc. stored as clean on utensil shelf in bin and on utensils stored on clean drainboard. CDI - Utensils removed and rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes at 40F, 47F, and 53F, lettuce at 55F. Need to assure that tomatoes, lettuce, once sliced, maintain 41F. Prep top refrigerators are not intended to cool foods; once foods are at temperatures above 41F in preparation, must be quickly cooled in shallow uncovered containers in walk-in cooler prior to placing in prep cooler. CDI by removing items, replacing with food at proper temperature. Oberved buttermilk breading mixture at 53F; insufficiently iced. Must keep ice as high as food is deep, monitor for 41F or less. CDI by adding more ice to container holding buttermilk, bringing temperature down to proper range. Observed cole slaw on line at 60F on once side of container near heat lamp; CDI by moving cole slaw away from heat source, adding ice to bring ice level up to level of cole slaw; slaw temperature brought down to proper range.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed hanging bug repellent over ice bin at drink station. Label contained instructions not to use over food (ice) or utensils. Always read and follow manufacturer's instructions. CDI by removing pesticide.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in bar reach-in cooler with juices. Manager placed new thermometer into bar reach-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor - deliveries. Need to have an area for deliveries such that food will not be placed on floor. Storage on floor subjects food to contamination, cross-contaminates packaging with dirt, etc. on floor which may then be transferred to other surfaces where boxes are moved. Need to have shield between ice bin in bar and hand sink; splash from hand washing process splashes into ice bin when bin is open.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-nested utensils on shelves. THIRD CONSECUTIVE VIOLATION; Repeat. Need to write action plan to prevent this from recurring.

4-101.19 Nonfood-Contact Surfaces - C Observed rusted metal shelves in various refrigerators and walk-in coolers. Need to either replace or have professionally acid-bathed and re-coated; DO NOT PAINT.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed some food debris in sanitizing solution in three-compartment sink, food debris and grease in middle rinse vat of 3-compartment sink. Staff were rinsing dirty items in middle vat, then going back to first vat for cleaning. This exposes utensils, once cleaned, to cross-contamination, and deposits grease and other debris into middle vat. Always work in once direction only; scrape or pre-clean items, then wash in clean wash water at a minimum of 110F, rinse in clean center vat, then place into clean vat of sanitizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of dishmachine around doors, as well as drainboards attached to dishmachine with buildup of mold, food debris. Need to have these and other similar areas on regular schedule to maintain clean.

5-501.114 Using Drain Plugs - C Observed dumpster to be missing drain plug, allowing liquids to potentially escape from bin. Need to have dumpster company to replace drain plug. Also need to figure out solution to allow rain water to escape from dumpster enclosure. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors of dumpster to be open; keep doors closed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling containers with water from the handsink and blocked handsink by grill. CDI PIC redirected employee to fill containers in the 3 comp sink and moved trash can blocking handsink by grill.

3-202.15 Food packaging has be in good condition, intact and protect the food inside - Pf Observed 3 dented cans stored on can rack. PIC stated the cans were dented by an employee from falling off the rack. CDI EHS discussed about using dented cans immediately if dented by an employee and date marked. Previously dented cans cannot be held for later use and shall be discarded. CDI PIC voluntarily discarded cans.

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 5 large smoked turkeys at 54-60F and chili above 45F. See temp chart. PIC stated turkeys were smoked the night before and left in the walk in to cool before they covered turkeys and chili was made the day before. EHS determined that turkeys and chili did not cool properly. CDI PIC voluntarily denatured and discarded 5 turkeys and chili above 45F during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of baked bean on steam well hot holding below 135F (see temp chart). CDI PIC reheated baked beans during the inspection.

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 smoked turkeys made the day prior covered in the walk in cooler. 5 large turkeys covered and failed to cool properly (see violation 18). Obseved chili in large portions in a deep plastic container with the lid covered. EHS discussed with PIC cooling methods and using walk in freezer to cool large turkeys. CDI PIC voluntarily discarded turkeys and chili that failed to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths on prep tables. CDI damp cloths were removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked. Ensure to properly air dry before stacking. Repeat violtion.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts at flip top units. Repeat violation. Points were not esculated due to imrpovement in cutting boards and PIC ordered new boards. 4-501.11 Maintain equipment in good repair. Observed reach in unit with broken handles. Repeat violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled drink stored improperly in kitchen. CDI by voluntary disposal.

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 one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed sticker residue on outside of a plastic container nested into another. CDI by removal for recleaning.

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 utensil in hushpuppy mix with handle in contact with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of cups and metal container throughout facility.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting surface on a flip top unit with deep scoring. Improvement noted. 4-501.11 Maintain equipment in good repair. Observed reach in doors with broken handles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on bottom of reach in freezer.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Large white tub blocking access to handsink. CDI- Tub moved. REPEAT. Also noted a cup in another sink. Do not store anything in handsinks.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed baked beans pulled out of steamer and temp. checked by employee. Middle of product was recorded at 135F while exterior was recorded well above 165F. Product was stirred and recorded again at 155F. CDI- Product put back into steamer to finish re-heating to 165F. PIC stated a thicker food like baked beans requires stirring while re-heating.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed several green buckets of soapy water holding in-use cloths. Keep in sanitizer only. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. All cutting boards scarred and in need of re-surfacing or replacing. 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 Observe multiple employees wash hands and turn faucet off without using a barrier (paper towels). One employee did not wash hands for full time frame. CDI- Corrected by informing. Employee re-washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf One large tub was blocking access to handsink near dishwasher. CDI- Tub moved. Never block access to sink

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Fully cooked corn dogs were not dated when bag was opened. Observed cooked sausage with date of freezing but not date of thawing. CDI- Dates were fixed. When freezing and dating food assure date has; date of prep/cook, date of freezing, and date pulled from freezer to thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen. Monitior and take action if deemed nessecary

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two buckets of soapy water container wiping cloths. Hold cloths in sanitizer only.

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. Knives stored in crevice of two prep units. Do not store any in-use utensils in any crevices.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal bins observed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at all prep units in need of replacing/re-surfacing.

5-205.15 Maintain a plumbing system in good repair. Front handsink pipe was leaking. PIC stated work order was already in place.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf One handwash sink did not have paper towels. CDI- Paper towels provided.

.4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer dispenser was dispensing at a very low level (<50ppm). Air gaps were visable in tube that was dispensing sanitizer. Facility will call manufacturer to resolve problem. Facility will use dishwasher in the meantime. VR.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some water bottles and oil bottles without a label.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Quat sanitizer in bucket was recorded at 0ppm Quat.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food manager present at time of inspection. Certified food manager arrived towards end of inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed waitress handling lemons with bare hands. CDI - lemon was discarded; tongs used.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items inside flat top and salad cooler measuring > 45F (see temp chart). CDI - most items were placed and submerged in ice bath and others taken back to walk-in cooler for rapid cooling. Cooler repair company was notified. Verification required.

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 dry good containers not labeled and some with labels unclear.

General Comment - 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and at bar area. Facility receives regular pest control and have several fly control devices in kitchen.

General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored underneath cutting boards.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelf. Much improvement noted since last inspection.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed food debris remaining on metal pans on dish shelf. CDI - removed from shelf to be recleaned.

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 2 pans of pork brisket that had been cooling in walk-in cooler for an hour and a half at 72F-93F. Product had 30 minutes left to reach 70F within 2 hours. CDI - product was transferred to walk-in freezer. Product checked in ~ 30 minutes and reached 58F.

General Comment - 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 bowl stored inside onion ring breader and small plastic soufflé cup stored inside cooked rice.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed mutiple dishes wet stacked on shelf at back. Improvement has been noted in this area. Facility has added an additional shelf for air -drying.

General Comment - 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 in dish room handling soiled dishes dishes then proceeding to to unload clean dishes without washings hands. CDI - provided education and instruction on proper hand washing.

General Comment - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty sheet trays stored on racks blocking access to the hand sink at dish. CDI - racks were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed some plastic containers and metal pans stored on dish shelf with food debris remaining.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings stored in top part of oven in hot holding at 119F, 129F, and 134F respectively. CDI - chicken wings were reheated in steamer to 189F.

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 Observed 1 container of beef sausage dated improperly stored in walk-in cooler. CDI - correct date was provided on pan during inspection.

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 diced tomatoes, slaw, and spring mix cooling in top of flip top cooler. Explained to PIC to cool items down to 45F/less after preparation prior to placing in flip top units. CDI - all items moved to walk-in cooler and reached 41F. Observed a large container of BBQ sauce cooling in walk-in cooler with ice wands stored inside. CDI - product broken down into two batches 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 bbq sauce that had been stored on the floor following instruction on cooling method. Protect food from contamination sources not specifically noted by code. Observed a pan of bacon uncovered stored on top of oven. Covered during inspection. Observed a container of chicken stock and queso stored uncovered in walk-in cooler. Products covered during inspection.

General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored underneath flip top cooler cutting boards. Observed 2 wet wiping cloths stored on prep surface while not in use.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple sheet trays stacked wet on drainboard of 3-comp sink.

Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rolling food cart used to store dirty dishes, shelving in walk-in and at dish with food debris accumulation.

General Comment - 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings including coats and book bag stored with dry storage food and another coat stored on shelf below prep table. Observed employee burn aid ointment stored on shelf with paper products. General Comment : Remove or cover multi -use plates out in dining area to ensure properly protected.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed several buckets, spray bottles, and 3-comp quat sanitizer < 50ppm. CDI - all sanitizer was dumped and refilled with proper sanitizer at correct concentration (200ppm).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Assistant kitchen manager indicated that a pest company comes for treatment every week.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on dish shelf.

4-501.11 Maintain equipment in good repair. Observed condensation leak at bottom of one of the flip top coolers on main cook line. Kitchen manager indicated that facility is looking into replacing 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 at dish and shelving inside walk-in cooler.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage posted at the hand sink nearest the 3 compartment sink. Signage provided today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 7 utensils stored clean with visible food debris on them and 5 food storage containers stored clean with food debris on them. CDI- items set aside for recleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed one container of queso cheese (95F) sauce being reheated in a steam table. CDI- queso was reheated to above 165F on the stove (see chart).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of macaroni and cheese at 126F and one container of green bean casserole at 123F. Both foods were hot holding in a warming box. CDI- foods were placed into the oven and reheated to above 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers stacked while wet near the 3 compartment sink. Improvements made since last inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one small white cutting board near the grill and one flip top cutting board beginning to score.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one employee fill a water pitcher from a handsink faucet. CDI by instruction.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed employees use thermometer without sanitizing the probe first. CDI by instruction. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three metal containers stored clean with visible food debris on them and one can opener blade stored clean with dried food debris on it. CDI- items were set aside for recleaning.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled dry storage shelving near the warming box.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No PIC had ANSI certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the handsink near the smoker without any paper towels. CDI by refilling the paper towel dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with pink debris on the inner surfaces. CDI by cleaning.

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 pork loin not dated that was frozen on 9/25 and thawed on 10/5 and pulled pork that was made on 10/5 not dated. CDI by adding datemarks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles without labels on them, PIC stated one was degreaser and one was sanitizer. CDI by adding appropriate labels.

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 dressing bottles not labeled.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizer shall have a concentration between 200-400ppm. Observed two quat buckets at 0ppm concentration. CDI by dumping and refilling at proper concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be maintained at 45F or below. Observed one pan of deviled eggs above 45F (see chart). CDI by placing the tray in the walk in cooler to cool.

3-501.15 Cooling Methods - PF. Cooling shall be accomplished using rapid cooling equipment. Observed two containers of cut tomato cooling in a flip top cooler at 55F. CDI by placing in reach in cooler for faster cooling.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Foods removed from their original containers shall be labeled if they are not unmistakably recognizable. Observed 3 syrup bottles at the bar not labeled and one container of sugar unlabeled.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of cracks, chips, breaks, and similar imperfections. Observed one cracked plastic container at the drying rack in the kitchen. CDI by discarding.

2-301.12- Food employees shall use a clean barrier to turn off faucets and dispense paper towels. Observed one employee turn off faucets with bare hands and retrieve paper towel with bare hands. CDI by instruction.

3-302.11- Separate raw foods from ready to eat foods and organize meats based on final cook temps. Observed raw unwashed vegetables stored above ready to eat coleslaw, also observed ground beef box on top of pork box in walk in cooler. CDI by rearranging storage.

3-501.16(A)(2)- Potentially hazardous foods being held cold shall be at 45F or lower. Observed butter containers set out at room temp. CDI by placing in walk in to cool.

7-201.11- Toxic chemicals shall be stored so they cannot contaminate food and food equipment. Observed can of WD-40 stored adjacent to sauces and paper products. CDI by relocating WD-40.

3-304.12(A)- Utensils stored in food shall have their handles above the food surface. Observed 2 scoops in foods with handles in the food.

4-903.11(A)(3)- Equipment, utensils, and linens shall be stored at least 6 inches above the floor. observed linens stored on floor in walk in cooler.

4-202.11- Food contact surfaces shall be free of cracks and easily cleanable. Observed several cracked plastic containers and lids. Observed stained sauce bowls with scratch marks as well as a scored funnel. 4-501.12- Cutting boards shall be replaced or resurfaced if they become uneasy to clean. Observed a small cutting board used for bar prep and one green cutting board with deep cut marks.4-101.19- Contact surfaces exposed to splash or spillage shall be constructed of a corrosion resistant material. Observed several rusty storage racks.

4-501.18- The wash, rinse, and sanitize solutions shall be maintained clean. Observed grime buildup in solutions and on sides of 3 comp. sink.

4-601.11(C)- Nonfood contact surfaces shall be kept free of soil accumulation. Observed food crumbs under prep. table where plates are stored.

6-501.11- Physical facilities shall be maintained in good repair. Observed backdoor with opening at bottom. Door sweep needed.

6-501.14(A)- Clean vents so they are not a source of dust contamination. Observed dusty vents near walk in cooler. 6-305.11- Provide designated areas for employee belongings. Observed coats and purses stored throughout facility.

2-301.14 When to WashGeneral Comment: Wash hands before doning gloves. Observed 1 employee switch gloves without washing hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationGeneral Comment: Store raw animal meat so that cross contamination will not occur. Observed 1 package of raw hamburger patty removed from commercial packaging stored over sauce that was cooling in walk-in freezer. CDI, operator relocated raw beef patty for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingGeneral Comment: Store potentially hazardous food at 45 degrees F or below when cold held. Observed buttermilk sitting at breading station above 45 degrees F. CDI, operator relocated buttermilk to walk-in cooler to rapidly cool.

7.202.11 Restriction-Presence and UseOnly toxic substances that are used and required for a restaurant shall be stored in restaurant. Observed 2 containers of paints at chemical storage area that operator stated were not used in facility. CDI, operator discarded7-102.11 Common Name-Working ContainersWorking containers of toxic substances and sanitizers shall be labeled by common name of substance. Observed a bottle of sanitizer not labeled at handsink.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed a bulk container of pasta and several large containers of beans covered in the walk-in cooler in the cooling process. CDI, operator separated foods into smaller portions and ice baths to rapidly cool. Repeat.

3-304.14 Wiping Cloths, Use LimitationStore wet wiping cloths in sanitizer in between uses. Observed 1 wiping cloth used to stabalize cutting board in kitchen.

. 4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed several containers, large plastic bins and cups at wait stations being wet stacked. CDI by instruction. Repeat.

4-202.11 Food-Contact Surfaces-CleanabilityMultiuse food contact surfaces shall be free of cracks and be smooth and easily cleanable. Observed 1 fryer basket in poor repair and 1 large plastic bin with cracks. CDI ,operator removed items from use.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed shelving and top of equipment in need of cleaning throughout facility. Observed sticker residue on several plastic containers which were stored as clean.

6-501.12 Cleaning, Frequency and RestrictionsPhisical facilities shall be cleaned as often as necessary to keep them clean. Observed soil and debris accumulating under ice machine.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsGeneral Comment: Food contact surfaces shall be clean to site and touch. Observed 2 plates and a bowl stored as clean but had debris on them along prepline. CDI, operator relocated equipment for cleaning.

3-501.14 CoolingPotentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 45 degrees F in 4 hours. Observed 29 pork butts that operator stated was placed in walk-in unit at 12:00pm and between 110 to 124 degrees F on rack at 1:35pm CDI, operator immediately placed racks in walk-in freezer and pulled apart pork to rapidly cool. Operator was able to save some bring some pork that dropped to below 70 degrees F but had to discard 46 lbs. of pork that didn't to 70 F or below when checked by temperature measuring thermoucouple at 2:00pm.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensProvide a proper consumer advisory on menu by means of a DISCLOSURE statement and REMINDER. Observed no consumer advisory on menu that operaor provided but stated that they are working on the menus and will have one by next insepction. CDI by instruction.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed a bulk container of queso cooling in walk-in at 122 degrees F in a plastic container. CDI, queso placed in metal container in ice bath to rapidly cool. Observed 29 whole pork butts cooling in walk-in but not reaching cooling parameters. CDI by instruction.

2-303.11 Prohibition-JewelryEmployees shall not wear jewelry on their wrists or fingers when preparing food. Observed several employees preparing food with a wrist band. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed a wet wiping cloth stored over handsink at wait station. Observed a wet wiping cloth used to stabalize cutting board in kitchen.3-304.14 Wiping Cloths, Use LimitationContainers of sanitizing solutions shall be stored off of the ground. Observed 1 container of sanitizer solution stored on ground behind bar.

3-304.12 In-Use Utensils, Between-Use StorageIn use ustensils shall be stored in a clean area. Observed a knife stored between prep table and flip top cooler. Observed an in-use metal strainer stored on cleaning equipmen. CDI, knife and strainer returned for cleaning. Repeat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean equipment in a clean, dry area. Observed several clean utensils stored in a soiled container collecting debris.4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment and glasses to air dry after cleaning. Observed several plastic cups being wet stacked at wait staiton.

4-501.12 Cutting SurfacesCutting boards shall be resurfaced or replaced if they have heavy scoring. Observed 2 of 8 cutting boards starting to have heavy scaring. CDI, operator discarded cutting boards.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed some dust accumulating on shelf above warewashing sink.