LODGE, THE

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - observed food prep employee handle soiled items and buckets then proceed to handle clean pans and food preparation without washing their hands. CDI, employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed aioli sauces containing raw shell egg per operator stored over RTE foods in walk in cooler. Observed raw shell eggs stored over meat loaf on prep line. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over and with RTE foods in walk in cooler. 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 low temperature dish machine testing 0ppm chlorine while employees washing equipment. CDI, dish machine primed and now providing proper concentration. 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 some tongs and plates stored as clean but visible soil residues on equipment. Observed slicer stored as clean but visible dried food residues between board and blade and back of blade. CDI, slicer broken down for cleaning and sanitizing. 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 .

3-501.18 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 ham with prep date of 7/27, baked bean with prep date of 7/23, club with turkey with prep date of 7/19 and cabbage with prep date of 7/22. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bottle of bleach not labeled. CDI, bottle labeled .

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 tuna vacuum packaged and thawing in prep unit. CDI, tuna vacuum packaged cut to remove from vacuum packaged environment.

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

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on bottom of prep units and freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on counter of food and personal belonging on prep table.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has employee health policy in place but no documentation that employees have been trained on policy. CDI- gave PIC updated employee health policy with signature page and informed all employees to read and sign policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility did not have written procedures available. PIC stated that policy had been posted but is no longer on wall. CDI- gave additional copy of vomit and diarrhea clean up plan and encourage PIC to keep it in the office. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers stored over pre-cooked crab cakes in reach freezer. CDI- items rearranged. Points not escalated due to improvement from previous inspection. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in reach in coolers and walk in cooler not in cooling process uncovered. CDI - products covered.

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 corned beef in walk in cooler 45-47F that was cooked last night. All other products in walk in cooler were observed at 37F indicating that product did not fully cool. CDI - corned beef discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cooked turkey, hot dogs, roast beef, ham, cooked chicken and cooked pork in prep units without dates. CDI- PIC was able to accurately identify when products were prepared and allowed to date. Observed employee portioning wings and labeling with today’s date but wings were cooked yesterday. CDI- wings dated with yesterday’s date. Observed Caesar dressing and salsa with dates exceeding 7 days. CDI- both items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach unlabeled. CDI- PIC labeled bottle 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in red bucket exceeding 200pm. CDI- sanitizer diluted to proper concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed corned beef in walk in cooler in large pieces and stacked together not allowing product to cool and meet cooling parameters. CDI- corned beef voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf. Observed front of the house employee behind bar upon arrival with a dog. CDI- informed employee that only service animals are allowed in the building and also not allowed behind bar. Employee took dog outside.

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

4-502.11(A) Maintain utensils in good repair. Observed severely dented colander and several pans. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed many cutting boards heavily scored and stained.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed of surfaces throughout including interior of refrigerators on line, bottom shelf of reach in freezer, shelving units under cook line, sides and exterior of equipment.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed back flow preventer not rated for continuous pressure with hose and spray arm attached and water turned on. CDI- water turned off and nozzle removed.

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 general cleaning needed of walls behind cooking equipment and around dish machine. Floors in need of cleaning under equipment and along walls.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for bodily fluid clean up on site during inspection. CDI - EHS provided. Repeat. 1 pt. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw ground beef being stored above raw steak on speed rack in WIC during inspection. Observed raw fish being stored above RTE foods in grill prep. Observed raw repackaged turkey burgers being stored above jalapeño poppers in RIF. Observed multiple containers of food being stored in prep units and WIC with no lids or wrappings to protect from contamination. CDI - PIC reordered storage. Lids and wrappings placed on all food items. 1.5 pts. 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 various TCS foods in prep units holding above 41F during inspection. See temperature chart. All items had been stacked above air curtain. CDI - All out of temperature food voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheeseburger soup cooling while in a deep container with occasional stirring. Soup was not cooling hastily. CDI - PIC split into two pans and added ice as an ingredient to hasten cooling. 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 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 tuna in ROP thawed while still sealed in packaging during inspection. CDI - Employee opened all packages. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food being stored on floor during inspection. Ensure all food is stored at least six inches above the ground at all times. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods or service utensils. Repeat. 1 pt.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for Bodily Fluid Clean Up during inspection. CDI - EHS provided. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine dispensing at 0ppm chlorine during inspection. Facility switched to single use items for customers and three compartment sink for employee utensils. Maintenance contacted during inspection. 72 hour VR required. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli casserole and mac and cheese in steamwell holding below 135F during inspection. See temperature chart. Items had been reheated then placed in steamwell 20 minutes prior. CDI - PIC reheated both items to 165F before placing back in hot holding. Steamwell turned up to support proper hot holding throughout shift. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. CDI - PIC acquired during inspection. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various containers of food being stored directly on the floor during inspection. Ensure all food is stored at least six inches above the ground. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados still donning their produce stickers while in pantry prep unit. CDI - PIC removed avocados and washed. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various heavily damaged cutting boards being stored as clean in dish pit area. Repair or replacement necessary. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above prep units and in conjunction with customer foods on back dry storage shelf during inspection. Ensure employee belongings are stored in proper locations. Repeat. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 prep units holding items above 41F. PIC voluntarily discarded the necessary items that were in those units that were in there from the day prior and placed new stocked items on ice as a temporary cold holding solution. VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items that did not have date marks from when they were prepared. -CDI- PIC placed the correct dates on the necessary items 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken marked 4/16. -CDI- PIC voluntarily discarded the expired chicken. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 2 bottles of oil and butter without labels. All items that are no longer in their original packaging must be labeled with the common name of the item. -CDI- PIC placed labels on a metal containers and stored the bottles in the metal container. Due to severity, no points taken.

4-501.11 Maintain equipment in good repair. Observed badly torn gasket on the middle prep top unit door. -CDI- PIC called technician to have the gasket repaired. (0 pts)

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 large amounts of build up on the hood system filters and food debris build up in most of the gaskets throughout the facility. Increase cleaning frequency. Improvement from last inspection. (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose in the can washing sink while under continuous pressure. -CDI- EHS coached on backflow prevention and water was turned off and pressure was released.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep until cutting board. Designate area for employee possessions. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food buildup/residue on multiple utensils and the deli slicer. -CDI- PIC placed there necessary items in the dish pit to be rewashed 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 a large container of gumbo that was at 46F in the WIC what was said to have been cooling since last night. Food item did not meet the correct cooling parameters. -CDI- PIC voluntarily discarded the gumbo. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single bottle of bleach without a label. -PIC- Immediately labeled the bottle of bleach. (0 pts)

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 gumbo that was cooling overnight in a large deep plastic container in the WIC. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed broken flip top door and damaged handle on the 3 door flip top unit closest to the WIC. Repair or replace the necessary damages. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food debris/residue on the gaskets of all of the cooling units and pooling water in one of the prep units. Increase cleaning frequency. REPEAT*** (1 pt)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed multiple ceiling tiles missing throughout the kitchen. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large amounts of dust build up in the walls and ceiling throughout the kitchen area. REPEAT*** (1 pt)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoon in hand sink on cook line. CDI spoon placed in dish area. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not functioning at hand sink on line. CDI new batteries placed in dispenser and soap dispenser working.

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 delivered holding above 41F. Delivery person had already left. CDI PIC called delivery person and discarded chicken. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer for dish machine testing at 0 ppm. CDI Employee primed and ran dish machine again and dish machine tested at 100 ppm. 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 can opener with built up residue and debris. CDI can opener placed in dish area for re wash. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy residue and splash on inside of microwave. Clean with more frequency. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine on the white plastic inside. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple TCS items throughout facility holding above 41F. Dressing with TCS ingredients holding above 41F in left prep unit holding above due to being pulled from RIC and held on counter for extended periods of time. CDI Dressing placed back into RIC of prep unit. All TCS items in right prep unit holding above 41F ( 50+F) for unkown amount of time. CDI PIC observed circuit breaker was popped. PIC voluntarily discarded all TCS items from prep unit. Temperature returned to hold 41F and below (39F) All TCS items in WIC holding above 41F (42-44F). Observed ambient air in WIC holding 42-44 F throughout. CDI PIC called repairman and repairman was not able to drop temperature within the 4 hours items have been above 41F. Repairman is still working on WIC, waiting on access to roof. Facility has voluntarily closed the kitchen and will not reopen until the WIC is fully repaired and holding ambient and all TCS items 41F and below. All TCS items in WIC have been voluntarily discarded. Will return tomorrow to check on 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://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 hot dogs and corn beef containers in prep units with no date mark. CDI PIC date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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 raw fish in ROP packaging in WIC sealed in packaging thawing. CDI PIC cut open each package. Repeat

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle on line with no label. PIC stated product was oil. Ensure squeeze bottles of oils and clear liquids are marked.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of AuJous stored in direct contact with floor.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer on cook line testing 0 ppm. CDI PIC refilled container which still tested 0 ppm. Called repairman for dispenser and using bleach as sanitizer until repaired.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few metal pans wet stacked in dish drying area. Separate to allow air flow.

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 inside of RIC and RIF with residue, standing water, debris. Clean with more frequency.

5-205.15 Maintain a plumbing system in good repair. Observed pooling water under three comp sink. PIC stated that drain sometimes backs up. Drainage was pushed into drain and observed no more overflow or back up. Have repairman look at drain.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several ceiling tiles missing throughout kitchen 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 dust and grease build up throughout walls and ceilings of kitchen. Repeat

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed slicer with minor build up. PIC stated slicer was last used yesterday. CDI: Slicer cleaned. Points were not escalated do to improvement. -1.5 Points 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed chlorine sanitizer bucket over 200ppm. EHS educated PIC on sanitizer concentration levels being too strong sanitizer is no longer a sanitizer and is now a disinfectant. CDI PIC remade sanitizer and tested between 150ppm-200ppm. -0 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked chx, chick peas, boiled eggs and raw chx tenders in flip top cooler above 41F. PIC states that flip top cooler was shut off by mistake. EHS took temperatures of all foods thirty minutes after cooler was turned back on and all food was below 41F. CDI TCS foods that were above 41F were placed in WIC to cool quickly and placed back in flip top cooler to cold hold. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tuna and tilapia in ROP packaging in cooler drawer thawed out. CDI: Product was cut open. Repeat -1 Point

4-501.11 Maintain equipment in good repair.Observed gasket on reach in freezer door, and walk in cooler split. PIC called for replacement during inspection. Observed prep top cooler lid broken and unable to stay open. Bungee cord is being used to hold lid open. PIC states manufacturer no longer makes parts to repair. Points weren't escalated. -0 Points

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several ceiling tiles missing throughout kitchen area. 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 dust and grease build up throughout walls and ceilings of kitchen. Repeat. -.5 Points

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not include non-typhoidal salmonella. CDI: EHS emailed PIC a copy of the updated policy in English and Spanish during inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries and melon stored above ready to eat items. CDI: Product was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed slicer with food debris behind the blade. PIC stated slicer was last used on Tuesday. CDI: Slicer cleaned. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chili pulled from frozen. CDI: Product date marked with 1/24 when it was pulled. 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 sliced ham from 1/18, roast beef from 1/18, corned beef from 1/18, mashed potatoes date marked 1/25 when they were cooked 1/24, pimento cheese from 1/17, hot dogs from 1/18, and ribs from 1/18. CDI: Mashed potatoes were correctly date marked. Other items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for fried egg in the burger toppings add on, or for the ribeye steak offered undercooked. CDI: Items asterisked on menu 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 slaw and mashed potatoes prepped earlier cooling while tightly covered. CDI: PIC uncovered 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 .

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 tuna and tilapia in ROP packaging in cooler drawer thawed out. CDI: Product was cut open.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle on line with no label. PIC stated product was oil. Ensure squeeze bottles of oils and clear liquids are marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach and dead cockroach in kitchen area. CDI: Insects removed. EHS recommends increasing pest control frequency.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler for use with stickers remaining. CDI: Avocados washed.

4-501.11 Maintain equipment in good repair.Observed gasket on reach in freezer door, and walk in cooler split. PIC called for replacement during inspection. Observed prep top cooler lid broken and unable to stay open. Bungee cord is being used to hold lid open. Observed reach in cooler door on same unit damaged on the front at the handle.

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 interiors of coolers and shelving throughout facility with build up. Ensure more frequent cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several ceiling tiles missing throughout kitchen 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 dust and grease build up throughout walls and ceilings of kitchen.

6-303.11 Provide required lighting intensity. Observed 3.78 FC of light at the prep table where slicer is. Replace light bulbs to meet required foot candles.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with lid and straw being stored on counter of prep cooler. CDI: Employee relocated drink to designated area.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a box of whole tomatoes with mold growth on several tomatoes. CDI: PIC discarded moldy tomatoes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of chili being held in hot holding unit at 122F. CDI: Employee reheated chili to 172F before returning to hot hold unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items being held in prep cooler above 41F. See temp chart. Employee noticed the breaker for prep unit had tripped and turned unit back on. All items had been at proper temperature approximately an hour prior to inspection. CDI: PIC moved all TCS items to WIC to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a styrofoam container of fish being stored on kitchen floor and a container of raw chicken being stored on floor in WIC. CDI: Employee placed fish on prep counter and container of chicken on shelf in WIC. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands before returning to cook line to handle food. CDI: PIC instructed employee on proper hand washing procedures and instructed employee to rewash their hands.

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: 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 . Observed a container of blue cheese dressing in prep flip top cooler missing date mark. CDI: PIC date marked item as he stated it was prepared yesterday. REPEAT. Points not escalated due to improvement in date marking since last inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu with missing asterisk next to Seared Ahi Tuna and Salmon, which according to PIC is offered undercooked. CDI: PIC placed an asterisk next to Ahi Tuna on all menu’s during inspection. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed a large deep plastic container of au jus cooling in WIC not change in temp after 44 minutes and an uncovered container of raw chicken cooling in prep RI unit which was cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC added ice as an ingredient to au jus which brought au jus to 40F and moved chicken to a 2 inch metal hotel pan and placed in WIC to rapidly cool to 41F or below.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp being thawed in a strainer in prep sink under running water which measured 72F. EHS educated PIC if food items are thawed under running water food must be submerged in water and water must be able to flow over side of container and water temperature must be below 70F. CDI: Shrimp was moved to WIC to thaw under refrigeration. 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 tuna in reduced oxygen packaging in grill drawer. CDI: PIC cut open packaging.

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 mahi being stored directly on floor in WIC. CDI: PIC moved to prep sink in kitchen to be prepared.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado cut in half in container in prep flip top cooler with a sticker still intact on skin. Wash fruits and vegetables prior to use.

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 residue and debris build up on inside and outside of RIF and inside of prep coolers on cook line. Clean as needed. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sunglasses, speaker and power cords being stored on dry storage shelf next to spices and over prep counter. CDI: PIC removed items.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink being stored on counter of prep cooler. Store employee drinks away from exposed food, clean equipment and utensils. CDI: PIC removed drink. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed condiment bottle and other utensils stored in hand sink at prep line. CDI: Items were removed. Also observed employee dump employee drink in hand sink. Use hand sink only for hand washing.

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 containers of pulled pork, grilled chicken and deli ham in bundles wrapped in plastic stacked high being held in prep top cooler. Top half of bundles in each container were being held between 44F - 46F. CDI: PIC voluntarily discarded items as they had been holding in unit since yesterday. Observed two containers of raw chicken being held at 45F in bottom of prep unit. CDI: Items were placed on ice to rapidly cool to 41F or below. Ambient air temperature of cooler was 38F. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of fully cooked wings and a container of cut canteloupe in prep unit without date mark and several opened chubs of meat in WIC without date mark. CDI: All items were date marked as they were prepared or opened in the last two days.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu with missing asterisk next to Seared Ahi Tuna and Salmon, which according to PIC is offered undercooked. VERIFICATION REQUIRED within 10 days to ensure menu is corrected.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sauces at prep line without labels. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain flies around can wash area and 3 compartment sink. PIC stated pest control service provider was onsite yesterday to apply pesticide to harborage areas. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can being stored with non dented cans in dry storage area. CDI: PIC placed dented can in designated area.

4-501.11 Maintain equipment in good repair. Observed loose door on prep unit cooler which restricts door from fully closing. Contact service provider to repair door.

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 soil and debris inside and outside of coolers at prep line. Clean as needed.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on shelf above prep top. Remove and place somewhere where contamination can not occur. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed meatloaf placed in WIC to cool, placed underneath unwashed produce. CDI - EHS instructed PIC to place on speed rack. - 0 -

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. 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 tomatoes cooling tightly wrapped in walk in cooler. Items reflected 0F/minute change in temperature over 20 minutes. CDI - Tomatoes were uncovered. EHS edified tomatoes properly cooling by end of inspection. - 0 -

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 au jus bones/meat stored in walk in from Friday at 47F. Items have not left cooler. CDI - Items voluntarily discarded. Observed prep top coolers holding food above 41F (see temp chart). CDI - All food items in the bottom of coolers moved to walk in cooler for cooling. All items on top of middle prep cooler placed on TPHC for remainder of lunch service. Both coolers have ambient temperatures between 34-36F. Maintain lids shut when not in use to preserve temperature. - REPEAT - 3 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed various containers of floor cleaners, spray sanitizer, and sanitizer wipes stored above food items and cleaned equipment throughout facility. CDI - Items moved. Designate space for chemical storage. - REPEAT - 2 -

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 tomatoes cooling tightly covered in walk in cooler. When cooling, make sure items are uncovered to allow proper air flow for cooling. CDI - Items uncovered. - REPEAT - 1 -

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 vacuum packaged tuna and tilapia in ROP packaging in coolers. CDI - PIC cut open items. - 0 -

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 bulk spices in back storage area without labels. Label as needed. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies in back of kitchen. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of tea and coffee stored in floor in server area. Maintain items at least 6 inches off of the floor. - 0 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed few food employees wearing watches while prepping food items. - 0 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops stored with handles inside of flour in deep bins. CDI - Scoops removed. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few metal pans wet stacked in dish drying area. Separate to allow air flow. - 0 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential grade mini fridge in server station. Replace with commercial grade fridge. - REPEAT - 1 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several ceiling tiles missing throughout kitchen 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 dust and grease build up throughout walls and ceilings of kitchen. Observed build up inside of walk in cooler lighting fixture. - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety CDI, EHS provided facility with template of vomit/diarrhea plan.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris inside of handwashing sink stored next to oven. CDI, EHS educated facility that handwashing sinks are for handwashing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several TCS foods cold holding above 41F in prep tops, refer to temperature chart. CDI, TCS foods were placed in walk in cooler to rapidly chill.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of “surface cleaner” stored on shelving with sauces. CDI, cleaner was located to proper area.

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 sliced tomatoes and cooked chicken cooling tightly covered and stacked in walk in cooler. CDI, plastic vented to allow foods to rapidly cool.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mini refrigerator stored in waiter area not ASNI certified or equivalent.

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 build up inside of reach in freezer. Observed detailed cleaning needed to non-food contact surfaces throughout kitchen.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring throughout kitchen, especially under prep top table.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed touching raw hamburger with gloved hands and then went to handle bread without washing hands or switching gloves in between tasks. CDI - Employee instructed to discard bread, take off gloves and wash hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Container and spoon in hand washing sink basin at start of inspection. Maintain hand washing sinks free for employee hand washing. Do not put items in hand washing sink. CDI - Soiled dishes removed. // 6-301.11 Provide soap for handwashing at each handsink. -Pf - Soap dispenser was out of batteries at start of inspection. Soap must be available at all hand washing sinks. CDI - Small soap dispenser placed at hand washing sink. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw hamburger with gloved hands. Employee then went to handle bread without discarding gloves and washing hands. Discard gloves when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee instructed to wash hands and switch gloves and did so correctly. 0 pts.

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 . Cooked vegetables, meat loaf, portioned ribs, pimiento cheese, and shell pasta in sandwich coolers did not have date marks. Cooked carrots in walk-in cooler did not have a date mark. All TCS ready-to-eat foods must be date marked and held for no longer than 7 days from preparation or cooking. CDI - PIC back dated all items missing date marks. Improvement from last inspection so half-credit deducted. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of bleach was not labelled. CDI - PIC labelled bottle. REPEAT. 0 pts.

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. Thawed tilapia and tuna in drawer cooler were still in vacuum packages. Raw fish must be removed from vacuum packaging before thawing under refrigeration, or opened immediately after thawing under running water. CDI - PIC educated on new requirement and vacuum packages opened during inspection. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees wearing watches on wrists. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop laying in ice machine at start of inspection. In-use utensils must not be stored with the handle in the food or ice. CDI - Employee removed ice scoop and placed it in clean container beside machine. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Cooler in waiter area is not NSF. Acquire NSF or NSF equivalent cooler. REPEAT. 0 pts.

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. Sandwich cooler shelves need to be cleaned. 1 sandwich cooler has standing water in bottom of it. REPEAT. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace missing ceiling tiles in kitchen. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket sitting on prep table at front of kitchen at start of inspection. CDI - PIC removed jacket. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink placed on cutting board briefly during inspection. Employee beverages must not be stored where they can spill onto utensils, food-contact equipment, or food. 0 pts.

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 Employee observed handling bread with bare hands. Ready-to-eat foods must not be handled with bare hands. CDI - Bread discarded. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf - Soap out at hand washing sink. Soap shall be provided at each hand washing sink. // 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Hand washing sink in kitchen observed with food and ice in it. Hand washing sinks shall only be used for hand washing. CDI - Manager educated on hand washing sink use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Deli slicer had visible buildup on the blade and was stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Deli slicer taken to warewashing area to be rewashed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - 2 portioned pans of cooked chicken measured 41-50F, pan of portioned beef (41-50F), and pan of pulled pork (41-50F) were overstacked above fill line. Smalls bowls of cooked chicken and fried pickles were stored out of temperature control by the grill and measured 72F. Milk and half and half cartons in small cooler measured 45-46F. TCS foods shall measured 41F or less. CDI - Tops of pans above 41F discarded, fried pickles discarded, and small bowl of cooked chicken discarded. Milk and half and half discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Chipotle ranch, chicken wings, lettuce, cooked Portobello mushrooms, taco meat, pineapple salsa, rice, ribs, chub of ham, beans, and mac and cheese sauce all did not have date marks. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. TCS RTE foods must be used or discarded within 7 days. CDI - All items dated during inspection. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety - Asian slaw prepared on 12-2 and Caesar dressing prepared on 12-2. TCS RTE foods shall be used or discarded within 7 days. CDI - Items discarded. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Brunch menu does not have a consumer advisory. Eggs may be ordered undercooked. VR - Verification required within 10 days that establishment has added consumer advisory to menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Bleach bottle had label worn off. Toxic chemicals must be labelled. CDI - Manager labelled bottle. // 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Bottle of cleaner stored on shelf above sugar. Toxic chemicals must not be stored above food. CDI - Cleaner removed. REPEAT. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 roaches during inspection. Pests shall be prohibited from the premises. Contact pest control for pest treatment.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Employee placed breading container on ground during inspection. Food must be stored at least 6 inches off the floor. Do not store food on floor. REPEAT // Raw turkey in container was stored on dirty side of dish machine drainboard surrounded by soiled dishes. Store food separately from soiled utensils. CDI - Raw turkey moved.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees observed with watches on wrists. Food employees must not wear watches or other jewelry on their hands or wrists, except a plain band ring. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler and gasket torn on walk-in cooler door. Equipment shall be maintained in good repair. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small cooler in waiter area is listed by manufacturer as for domestic use only. Acquire NSF listed cooler is use. REPEAT. 0 pts.

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. Shelves in walk-in cooler need to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. REPEAT. 0 pts.

2-301.14 When to Wash - P - Employee observed turning off the faucet handles with bare hands after hand washing. Employees must use a clean barrier, such as a paper towel, to turn off faucet handles after hand washing. CDI - Employee educated and washed hands correctly. 0 pts.

3-301.11 Preventing Contamination from Hands - P,PF - 1 employee observed cutting lemons and touching them with bare hands. Another employee observed handling bread and sliced cheese with bare hands. Employees must not handle ready-to-eat foods with their bare hands unless the food will be heated to at least 165F prior to service. CDI - Lemons, bread and cheese discarded and employees instructed on bare hand contact.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Can opener blade had visible multiple-day residue on it. Wash, rinse and sanitize can opener blade at least every day. CDI - Can opener blade taken to be rewashed. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Wing sauces made with unsalted butter are held out of temperature control at 80F. Foods with unsalted butter must be kept refrigerated. TCS foods in cold holding shall measure 41F or less. CDI - Sauces discarded. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Cooked carrots, baked beans, cooked turkey portions, cooked roast beef, opened bag of hot dogs, bags of cooked chicken, meat loaf, portion of fresh mozzarella, and mashed potatoes all did not have date marks. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. TCS RTE foods shall be discarded 7 days from preparation if held under refrigeration and not frozen. CDI - Items dated that were within 7 days and meat loaf discarded as it was made 8 days ago. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Meat loaf in walk-in cooler was made 8 days ago. Gravy in walk-in cooler was dated 8-26. Chicken soup in make-unit was dated 8-25. Pesto in make-unit was dated 8-26. Pimiento cheese container in walk-in cooler was dated 8-27. TCS ready-to-eat foods shall be used or discarded within 7 days of preparation. Do not hold these foods longer than 7 days with day 1 being the date of preparation or cooking. CDI - Out of date foods discarded.

7-102.11 Common Name-Working Containers - PF - Bottles of bleach in kitchen were not labelled. Toxic chemicals must be labelled. CDI - Bottles labelled during inspection. // 7-201.11 Separation-Storage - P - Bottle of bleach hung on shelf above potatoes and tomatoes. Toxic chemicals must not be stored above food. CDI - Bleach bottle moved to chemical storage shelf. 0 pts.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Containers of prepared raw chicken are being stored directly on the floor in the walk-in cooler. Food must be stored at least 6 inches off the floor.

2-303.11 Prohibition-Jewelry - C - 3 cooks wearing watches on wrists and preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Cut avocadoes in sandwich unit top still had stickers on them. Wash fruits and vegetables prior to use or cutting. Remove stickers when vegetables or fruits are washed. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Repeat - Disposable sauce containers stored as scoops in foods in sandwich cooler top. Scoops must have a handle. Do not use disposable sauce containers as scoops for food.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Lid in poor repair to sandwich cooler. Shelves in walk-in cooler are rusted. Gasket torn on walk-in cooler door. Equipment shall be maintained in good repair. Repair/replace listed equipment. // 4-201.11 Equipment and Utensils-Durability and Strength - C - Some spatula handles and plastic lids partially melted. Replace damaged utensils. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Detail cleaning necessary on shelves and walls in walk-in cooler. Interiors of freezers and cooler units have food debris, crumbs, and standing water in bottom of 1 cooler. Nonfood contact portion of can opener needs to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to hose a mop sink. Attachment allows hose to be at pressure with water turned on. Mop sink faucet only has an atmospheric backflow preventer. Either remove the attachment when finished using, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Food splatter on walls throughout prep areas. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts. 6-501.113 Storing Maintenance Tools - C - Ladder stored beside clean utensil shelf. Ladder was contacting colander stored on shelf. Pliers stored on clean utensil wall rack. Pliers stored contacting fryer basket. Store maintenance tools and equipment separate from clean utensils.

6-501.110 Using Dressing Rooms and Lockers - C - Employee's cell phone was sitting on cutting board at start of inspection. Employee personal items shall not be stored where food is prepared.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food prep employee washing tomatoes in handsink. CDI - PIC instructed employee to use prep sink to wash tomatoes. - 1 -

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 ham, grilled chicken, coleslaw, tomatoes, and wings prepped on Sunday 5/30 stored without dates marked. Bulk batches of items in cooler. CDI - EHS allowed employee to transfer dates since batch items were properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed corned beef held past date marking of 5/22. CDI - PIC voluntarily discarded. PIC noted they freeze their meats and thaw when needed. EHS discussed proper date marking for frozen and thawed items. Date marking shall include date prepped, and date thawed. - 1.5 -

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed few employees preparing foods with bracelets and watches. - 0 -

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 few plastic to-go condiment containers used as scoops in various sauces. Scoops stored within sauces. CDI - Scoops discarded. - 0.5 -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring splitting apart in walk in cooler. Reseal flooring. - 0 -

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 sweet potatoes and regular potatoes in the WIC that were above 41. Both were prepped on 01-13-2021. PIC stated that the foods were not brought out to the prep units today. CDI-Potatoes were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef in prep unit that was abocve 41F. Roast beef was overstacked in container. CDI-roast beef portioned into a separate container and placed into WIC to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items in WIC that were cooling while tightly wrapped in plastic wrap. PIC instructed to removed wrap from food to allow the cold air to flow around the product. CDI-foods were unwrapped and cooled down.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Carrots recorded below 135F (see chart). CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some food products recorded above 41F (see chart). All items were overstacked.

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 Pasta cooling at room temp. CDI- Moved to WIC

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of oil sort not labeled.

4-501.11 Maintain equipment in good repair. Gaskets in need of repair.

4-602.13 Nonfood Contact Surfaces - C NFCS areas in need of cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal hat stored in box of potatos. CDI- Potatos discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw salmon stored over cooked bacon in reach in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Rice and tuna in WIC not dated. CDI- Dated.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed NFCS areas in need of cleaning.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed personal can of soda stored on prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in flip top coolers holding above 41F (see chart). Food was overstacked in containers. CDI- Placed on TPHC. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooked peppers in a large bowl with tight-fitting wrap over product. CDI- Wrap removed and brought to WIC for cooling. REPEAT

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Some dry wiping cloths soiled with debris.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Knife was stored in crevice betweeen wall and flip top unit. Store in approved places only.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility cooking pot roast in a pressure cooker which sticker says "for household use only". Replace with commercial.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. NFCS areas in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Floors in need of cleaning.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed what appeared to be mold growth on cooked ribs in the walk in cooler. CDI- product discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins (poultry, beef) stored directly above beer kegs in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili stored underneath grill hot holding below 135F (see chart). CDI- product placed back into walk in cooler for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stacked above fill lines of containers cold holding above 41F (see chart). Observed one sauce bottle of garlic sauce mixture (made in house from cooked garlic) stored on prep. line at 80F. CDI- items were relocated to walk in cooler for cooling. Garlic sauce was discarded. Improvements made to cold holding since previous inspection therefore no point escalation.

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 meatloaf, green beans, and cooked turkey chub in the walk in cooler without datemarks. CDI- products were dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ribs from 6/8 and collard greens from 6/17 in the walk in cooler. CDI- products were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles without labels on them. CDI- bottles were labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and dumplings at 118F at 2:45PM drop in temperature to 107F at 3:45PM. CDI- product was placed into a deep ice bath and stirred. Product temperature was 86F at 4:50pm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle buckets on the floor in the walk in cooler and near prep. line, batter sauce bucket on floor at prep. line, and multiple dry breading buckets on floor near where the deli slicer is stored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed facility thawing shrimp in a colander inside the hand sink in the kitchen. CDI- shrimp removed from sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting boards on prep. line from 3:30PM-4:30PM that had been in use since 11:00AM and had not been cleaned since the night before. CDI- items were recleaned.

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 green beans at 88F in the walk in cooler at 4:10PM. PIC indicated the green beans were placed into the walk in cooler at 11:30AM for cooling. CDI- product discarded. EHS provided cooling chart today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the walk in cooler and along the prep. line cold holding above 41F (see chart). VR required to ensure compliance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of meat loaf not dated in a flip top reach in cooler. CDI- product dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of ribs in the walk in cooler with a prep. date of 3/7. CDI- product discarded. No points deducted as facility has good understanding of datemarking.

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 salsa cooling in the walk in cooler in a high volume covered container while at 64F and green beans in a high volume covered container also cooling in the walk in cooler while at 88F. Both items were made earlier today. CDI- green beans discarded; salsa was transferred to a shallow metal pan and was uncovered and stirred.

3-501.13 Use approved thawing methods. Observed facility thawing ribs at room temperature during 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 an employee place pickles onto a sandwich without gloves on. CDI- sandwich was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer that had not been used today with visible debris accumulation on the back of the blade. CDI- item was recleaned during inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried fish being removed from the fryer at 110F. Employees stated the fish was fully cooked prior to EHS taking temperature of product. CDI- EHS instructed employees to continue cooking fish until a final cook temperature was achieved.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed gravy and baked beans that were made on previous days being reheated in steam table. CDI- items were placed onto stove and promptly reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 5 trays of raw chicken wings being stored at room temperature for an extended period of time during inspection. The chicken wings were between 50-60F. Observed a garlic in oil mixture that is made in-house being stored at room temperature. CDI- chicken wings were placed back into walk in cooler; garlic oil mixture was discarded. EHS advised PIC to only bring product out for cooking when it is ready to be cooked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings and grilled vegetables cooling at room temperature in kitchen. The grilled vegetables went from 120F at 10:45AM to 87F by 11:45AM. The chicken wings went from 110F at 10:55AM down to 86F by 11:35AM. CDI- these items were transferred to the walk in cooler. EHS recommended placing items into WIC for cooling once products drop below 135F. No point escalation as products were still cooling within appropriate cooling parameters. EHS recommended purchasing additional units for cooling/maintaining foods cold due to limited space and extensive menu.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloths being stored on prep. counters.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored directly above beer kegs in the walk in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Employees indicated prep-line cutting boards are cleaned once nightly. CDI- discussion with PIC; cutting boards must be cleaned (washed, rinsed, and sanitized) every 4 hours they are in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of chili hot holding above the stove at 114F. CDI- EHS instructed employee to reheat the chili to at least 165F on stove before placing it in the steam table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a garlic in oil mixture that contains fresh garlic and roasted garlic being stored at room temperature. CDI- product was discarded. Store this product under refrigeration.

7-201.11 Store toxic materials to avoid contamination. -P Observed hand sanitizer pump bottles stored over dry foods and single-use items. CDI- storage rearranged.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling chicken wings at room temperature while the product was 77F. CDI- food was transferred to the walk in cooler for faster cooling.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 damp wiping cloths stored on prep-line cutting boards while not in use. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one dry wiping cloth stored on a cutting board while visibly soiled.

4-904.13 Preset Tableware - C Preset tableware shall be stored to prevent contamination. Observed preset appetizer plates on tables stored food contact side up and uncovered.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath the ice machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on prep. top cutting boards.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility offering 'catch of the day' fish items such as grouper and mahi undercooked upon customer request without parasite destruction letters on site. VR required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ground beef and seafood stored above beer kegs in the walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling a cellphone with gloves on then proceed to other tasks without first changing gloves. CDI- employee changed gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible food debris on the back of the blade. CDI- item was recleaned.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P PIC indicated the roast beef is cooked in the oven until it reaches an internal temperature of 110F and the product is then cooled down and reheated when ordered. The facility does not have approved procedures for non-continuous cooking of proteins in place. CDI- procedure reviewed and provided today; discontinue use of this practice until the procedures are filled out and approved by EHS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in a steam table at 121F. CDI- product was reheated to above 165F on stove top.

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

4-904.13 Preset Tableware - C Preset tableware shall be stored to prevent contamination. Observed preset appetizer plates on tables stored food contact side up and uncovered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a coat in direct contact with potatoes and a backpack in direct contact with bread bags.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw salmon in direct contact with raw chicken, beef and turkey in prep unit. CDI - PIC separated these items by final cook temperature, starting with the raw salmon. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce on top shelf in walk in over RTE new potatoes and brown gravy. Walk in rearranged. CDI - REPEAT -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter stored at room temperature in the kitchen and serving window. CDI - PIC voluntarily discarded and implemented TPHC procedure for keeping butter at room temperature for no more than four hours before discarding. -1.5- REPEAT Points were not escalated today as the condition was much better than observed during the last inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heavy whipping cream, pickles and other foods stored on the floor in the walk in cooler. Observed breaders stored on the floor near the dish machine. -2- REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths lining the bottom of the first prep cooler inside the cook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the frying shelf near the 3-comp sink. -1- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall under the cabinet in the women's restroom. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup stored over prep line. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce on top of RTE lettuce on walk in shelf. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw hamburger over raw shrimp in prep unit. CDI - In both cases, storage order was re-arranged. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed house made dressings, such as chipotle aioli and ranch, stored at room temperature at 75F on prep table during service. CDI - PIC voluntarily discarded these since they were out of temperature control for more than four hours. -1.5-

3-501.13 Use approved thawing methods. Observed slacking fries and sweet potato fries. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed red hot sauce bottle under prep table used for mustard barbecue sauce without labeling container for the current contents. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor of the walk in cooler in buckets and boxes. Observed pickles in a bucket stored inside the splash zone of the cook line handsink. -1-

ERROR

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked small metal pans near the door to the bar. REPEAT -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed missing top on the wall hanging cup dispenser. Observed styrofoam cups out of packaging with lip area exposed. -.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed prep cooler out of service. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on the back sides of cooking equipment and on the front faces and gaskets of cold holding equipment. Observed dust buildup on blade and cover of cooling fan in the dining room. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the floor under cooking equipment. -0-

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 dishwasher handle soiled dishes and then unload clean dishes without handwashing. CDI - PIC instructed handwashing and educated employee on the requirement. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped cream in the cook line handsink and corn in the basin of the bar handsink. CDI - Sink cleaned. -1- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisk on the salmon add on listed under the heading for Soups, Salads and Baked Potatoes. VR no later than 09/22/2017. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking and plating food without wearing hair restraint. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups in the wait station beverage dispenser area. REPEAT -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed wall-mounted cup dispenser missing the top cover. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on and around HVAC vent over the serving line. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dump bucket stored in the basin of the handsink. CDI - PIC moved dump bucket to dump sink. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non continuously cooked chicken wings. CDI - PIC sent Noncontinuous Cooking Form today and requirement explained to have form available during the inspections and to treat wings as raw. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pesto, grits and other expired items in the prep unit at the cook line and in the walk in cooler. CDI - PIC voluntarily discarded these items. -1.5-

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 ice bath in out of service prep unit prepared on top of the food and food cooling at 51-56F from 2PM. CDI - PIC moved foods to walk in and functioning cooler to cool. -.5- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin of ground beef stored directly on the walk in cooler floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic pans on the drying shelf near the dish machine and wet stacked plastic cups at the beverage station. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed out of service prep unit at the cook line. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the ceiling of the walk in cooler to the right of the entrance. Observed buildup on the back of cooking equipment. -0-

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 lid in place on cooling blue cheese dressing. CDI - Lid vented to help cold air flow. -0-

3-501.13 Use approved thawing methods. Observed crab cakes thawing at room temperature. Use reach in, prep, walk in cooler or under running water as approved method. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labeling at the cook line. Label these with the common name of the food. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting whole onions without washing them prior to cooking when the knife places the outer debris inside the cut onion. Wash cut onions prior to cooking them. -0-

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 ice scoop inside ice with handle touching ice. Keepo handle up. -.5- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and plastic drink cups. CDI - Pyramid stacking demonstrated today. -.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in and prep. Repair. REPEAT -1-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed first dumpster in the corral without plug. Replace plug. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored in container of roast beef. CdI removed eggs and stored in seperate container on lower shelf.

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

4-501.11 Maintain equipment in good repair. Observed two lower gaskets in need of replacement on prep unit 2.

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

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 wall behind prep unit 3 with build up of food debris in need of cleaning. -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep unit top. CDI discarded.

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 spinach dip made 07-11 still on site in walk in . CDI discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous drain flies near clean pan storage area. -0 points-

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 one lexan container of pimento cheese labeled for may 4th in walk in . CDI product discarded. -0 points-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed marking for ribeye has worn off laminated menus and needs to be replaced for consumer advisory. 10 day verification required .

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

4-501.11 Maintain equipment in good repair. Observed gaskets in prep units in need of replacement. Repeat violation.

6-301.14 Post a handwash sign at each handsink. Observed bar hand sink does not have a sign. CDI provided sign. -0 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 45F. -P Observed greens cooling from night before at 54 degrees. CDI discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ribeye on menu that can be ordered rare does not have reminder linking to consumer advisory. 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 Greens cooled from night before at 54 degrees cooled in to large volume break out in shallow pans to cool. CDI discarded.

3-501.13 Use approved thawing methods. Observed ground bison thawing on drainboard. CDI moved to thaw under running water.

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

4-501.11 Maintain equipment in good repair. Observed numerous gaskets throughout kitchen in need of replacement.

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 employees handle RTE food with bare hands. CDI items discarded and item heated.

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 pork roasts from last night at 54F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit out and holding foods above 45F. CDI items from overnight discarded and items from this morning moved to walk in. Verifcation 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 tomatoes, lettuce, pork roast, fruits, and chicken breast that was tightly closed. CDI items uncovered to facilitate cooling.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Observed prep units without a device to take ambient air temperatures.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls, metal pans, and plates soiled with debris. CDI items moved for cleaning. Improvement from last inspection only half points deducted. Repeat.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep units, over head racks and fan soiled with debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on dry rack with food for facility near back area, and observed unopened bottles of soda and water stored with food in walk in unit. CDI items relocated. Repeat

. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands and turn off faucet without a barrier. CDI employee rewashed hands.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitzer bucket with food debris at 0ppm. CDI bucket refilled to proper concentration. Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, metal containers, and glassware soiled with debris. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mozzerella, pimento cheese, grilled onions, and grilled peppers held above chill line in prep top above 45F. CDI items placed below to allow cooling. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed taco meat and pepperoni that were not dated. CDI items dated. Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked onions, pasta, bologne, meatloaf, and cooked potatoes held past 7 days. CDI items discarded. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility cooling queso in large plastic container. CDI item split up into smaller portions in an ice bath.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone, keys and bottled water stored with single service items and plates on storage shelf. Repeat.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with an expired food certification.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground beef over salmon and tuna. CDI items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw salmon stored over crab meat and raw eggs stored inside of container of with bacon. CDI items relocated and bacon discarded. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sauce bottle tops soiled with food debris, metal container, slicer blade and ice machine soiled with debris. Repeat. CDI items moved to sink and cleaned on site. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed employee use thermometer without first cleaning. CDI item sanitized before using. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine that was actively washing utensil loads and bottle of sanitzer at 0ppm. Quat sanitizer needs warm, not cold, water to activate. CDI sanitizer changed out and dish machine primed. 4-702.11 Utensils and food contact surfaces shall be sanitized before use and after cleaning.-P. Observed employee clean prep sink after raw chicken prep and did not sanitize. CDI sink sprayed with sanitizer to dry

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mozzerella, provolone, pulled pork, and preportioned turkey and ham stored above chill line in prep top holding above 45F from last night. CDI items discarded. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed hard boiled eggs, taco meat, ham, and proscuitto chub, hot dogs, bologne, macaroni and cheese, and broccoli and cheese casserole not dated. CDI items date. Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed milk from the 3/2 in facility. CDI item discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed containers of bleach, soap, and degreaser not dated. CDI items labeled. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk in cooler stored on the floor. Repeat. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed facility storing containers of food inside of other unprotected food containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in bathrooms soiled with debris.

2-301.14 When to Wash - P. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees changing gloves without handwashing. CDI hands washed.

3-301.11 Preventing Contamination from Hands - P,PF. 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 employees placing cheese on soups and burgers with bare hands. CDI hands washed gloves put on.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed facility have raw meats in prep top and RTE foods underneath in the reach in portion. CDI items relocated.3-304.15 (A) Gloves, Use Limitation - P. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of coolers with gloves and continue food prep. CDI hands washed gloves changed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed one sanitizer bottle at 0ppm. CDI bottle refilled to proper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a spoon, knife, a flat rack, and a metal container soiled with food debris. CDI items moved to sink for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed tomatoes, mozzerella, white and yello american cheese, and raw beef stored above chill line and holding at 45F or above. CDI items split up and placed in reach in to cool down. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 baked potatoes, ham and proscuitto chub not labeled. CDI items labeled.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed facility with unlabeled bottle of glass cleaner and sanitizer. CDI bottles labeled.

3-501.15 Cooling Methods - PF. 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 container of lettuce and tomatoes in cooler tightly covered. CDI items vented to allow cooling.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of pickles stored on the floor in the cooler and by storage rack. Repeat.

3-302.15 Washing Fruits and Vegetables - C. Wash fruits and vegetables prior to use. Observed employee cutting vegetables prior to washing.

2-102.12 Certified Food Protection Manager - C. There shall be someone on staff at all hour of operation that has an ANSI accredited food certification. Observed no one on staff with certification until later into the inspection.

2-401.11 Eating, Drinking, or Using Tobacco - C. Employee items shall be stored in an area where it will not contaminate food or food contact surfaces. Observed drink stored on prep table.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed raw beef stored over cooked chicken in prep unit. CDI item relocated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed facility store salami, saukraut, and turkey above other food in prep top. Mushrooms sitting on prep table at 52F. CDI items moved to walk in for cooling. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are prepared in the facility for more than 24 hours shall be dated. Observed facility with ham and hot dogs that were not dated. CDI items dated. Repeat.

6-501.111 Controlling Pests - PF. Facility shall be free of all pests. Observed flies in facility.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches off of the floor. Observed onions, flour, and sour cream on floor in kitchen and cooler.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed soiled serving bowls and slicer soiled. Items moved for washing.

3-501.14 Cooling - P. Foods shall be cooled from 135F to 70F in 2 hours, then 70F to 45F in 4 hours. Observed two metal containers of ground beef in cooler at 80F-100F, and observed sliced corn beef from the morning at 56F. CDI PIC reheated foods to atleast 200F and restarted cooling process.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods shall be at 45F or below. Observed shepard pie, cole slaw, tomatoes, lettuce, mixed greens, and mayo and other items above 50F. CDI items moved to cooler to bring down temperature. Observed items that were in prep cooler were high because cooler was not properly functioning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are held in the facility over 24 hours shall be dated. Foods that are 41F and below have a 7 day shelf life, and foods 42-45F have a 4 day shelf life. Observed pasta, sliced ham, milk, half and half, hot dogs, ham, and green beans not date marked. CDI items dated.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Raw or undercooked ingredients shall be disclosed in the consumer advisory. Observed chipotle aoli that contains raw egg not disclosed on the consumer advisory. Verification required. y6

7-102.11 Common Name-Working Containers - PF. Keep all chemical bottles labeled with common name of substance. Observed one unlabeled bottle of degreaser. CDI item labeled. Repeat.

3-307.11 Miscellaneous Sources of Contamination - C. Food shall be protected to prevent contamination from other factors. Observed ice at bar, used for drinks, uncovered. CDI Ice covered.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed prep cooler in kitchen holding foods at 50F and above. CDI items moved to walk-in cooler and mechanic called to fix prep unit.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee items shall be stored below and away from equipment, utensils, and food for facility. Observed a box of pizza stored in cooler on top of food, and employee drink stored with drink mixes stored in bar cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Facility must date mark ready to eat food as required by the rules. Food may be kept for 7 days at 41F or below or 4 days at 45F or below. Observed several items in the walk-in were not date marked such as cooked and cooled meat products. Also, items on the line such as cooked bagged meats must be marked. CDI, PIC marked items out of compliance.

Facility has reIvised the main menu, however, brunch menus must be revised to include a consumer advisory as raw shell eggs are cooked to order.

Facility had multiple unlabeled chemical bottles. Keep bottles labled. CDI, PIC labeled all bottles.

Facility must provide a consumer advisory for the brunch menu or used pasteurized eggs moving forward if eggs are not to be cooked fully.

Maintain the facility free of pests. Observed numerous flies in the kitchen.

Clean the bar area.

Repair the floor in the kitchen.