MORTIMER`S PUB & CAFE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above RTE sliced meat. CDI - Products moved. 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 Bleach sanitizer recorded low at 50ppm bleach. CDI - Bleach concentration added to 100ppm. REPEAT. Points not escalated due to different nature of violation. 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

3-501.18 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) Cut tomatoes and cut deli meat not dated. CDI - Discarded. REPEAT. Assure facility follows their date marking procedures. 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 .

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Personal coffee cup stored on top of soap dispenser. CDI - Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bleach sanitizer at dish machine recorded at 0ppm. Primed and machine still did not record any after 3 times. EcoLab called for repair. VR. Facility will use 3 comp. Sink in kitchen until repaired. 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 Tomatoes and lettuce in flip top coolers recorded above 41F. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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) No dated observed on sliced roast beef, ham, cheese, and open bag of lettuce. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabeled chemical bottle at bar. CDI - Discarded.

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. Floor chipped and damaged in multiple areas. Repair. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No documentation of health policy present. CDI - Policy given and explained on site. Policy printed and signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bleach sanitizer recorded too low at 50ppm. CDI - Bleach added to increased to 100ppm. 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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). No dates for sliced deli meats in WIC, ham, roast beef, turkey CDI- Dates added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Floors chipped in various spots in kitchen. Repair.5

4-501.11 Maintain equipment in good repair. Observed WIC metal shelving rusted. Repair or replace. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving units in kitchen, outside of ice machine, and outside of fan unit in kitchen in need of cleaning. Clean.

5-501.17 Provide a covered waste bin in female restrooms. Observed two restrooms without covered trashcan. Obtain covered trash can.

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 serval floor tiles peeling. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout kitchen in need of cleaning due to buildup of food splatter and oils with emphasis by fryer area, area by microwave and to the right of the ice machine. Observed ceiling vent by fryer with heavy buildup of dust. Clean.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer in 3 comp. Sink was recorded too strong. CDI - Diluted.

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 Prepped deli meats cooling in WIC and flip top cooler tightly wrapped and in plastic containers. CDI - Unwrappped and placed on a sheet tray. When prepping deli meats, place on sheet tray and cool unwrapped. 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. WIC shelves starting to rust. Replace

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored above RTE deli meat in WIC, CDI - Storage order rearranged. 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 WIC not holding temp. All TCS foods recorded above 41F, Ambient recorded at 43-44F. WIC has historically struggled to hold and maintain temps. CDI - TCS foods discarded. Call for repair placed immediately. Repair stated he will arrive tomorrow or Monday. Facility has agreed to operate from a very limited menu (frozen foods fried) until WIC repaired. VR. Fourth cold holding violation in a row. If unit is not repaired and holding at next visit, an ITS will be issued. 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 Deli meats not dated. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Turkey dated for 7/18. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Back walls in need of cleaning. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat Sanitizer dispensed at 0ppm. CDI- New manual sanitizer with bleach made, Reccomend bleach as practice. 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 Salami, diced tomatoes, lettuce all recorded above flip top. CDI - All discarded. REPEAT. Third cold holding violation in a row. 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 .

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. Back walls in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, ham, tomatoes recorded above 41F in flip top cooler. CDI- Cooled down in WIC. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

4-501.11 Maintain equipment in good repair. Shelves in WIC rusted and in need of replacement

5-205.15 Maintain a plumbing system in good repair. Handsink is draining very slow. REPEAT. PIC stated they have reached out to maintenance but nothing has been resolved yet. Facility must repair handsink otherwise permit action will be taken. Handsink is still operable but drains slow. If sink is filled and draining slowly employees may use bar handsink until repairedo

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey and roast beef in reach in cooler recorded above 41F, CDI - Discarded Turkey, lettuce, and tomatoes in WIC recorded above 41F., CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach in 3 Comp. Sink recorded too strong. CDI - Diluted.

5-205.15 Maintain a plumbing system in good repair. Handsink is draining very slowly. PIC stated they are in contact with building management. Handsink must be repaired as it is hindering adequate hand wash use. Employees may use bar handsink if handsink is filled and not draining but main handsink must be repaired as soon as possible.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored above RTE foods in WIC. CDI - Food rearranged For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Salami not dated., CDI- Dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Marinara sauce cooling with silan wrap on product. CDI - Unwrapped 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 .

6-501.11 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. Floors in back corner chipped and in need of repair.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information 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 . Sliced meats failed to cool down from last night, recorded at 45F. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cooling method failed for sliced meats (see # 20). CDI- Discarded. Cool in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth stored on table. Keep in sanitizer buckets.

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. Personal open drink stored on shelf. CDI - Discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Drainer basket stored in handsink. CDI - Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Main dish machine not dispensing Quat. Facility will switch to manually making bleach sanitizer. Test strips given. Fill out compartment with water and add 3 caps. Of bleach. REPEAT. Points not escalated due to different dish machine.

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 . Tomatoes, lettuce, cheese all recorded above 41F in flip top. Unit does not appear to be holding temp. PIC will call for repair. VR. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Bar dish machine recorded 0ppm bleach. VR. Facility will use 3 comp. Sink in meantime.

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 . Sliced ham, turkey, ham, and cheese all recorded above 41F, CDI- Discarded.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives soiled with food debris, CDI- Taken to dish machine.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Sliced tomatoes cooling in flip top CDI- Moved to WIC. Cool ambient cooling in WIC. REPEAT

4-501.11 Maintain equipment in good repair. Some damaged gaskets observed. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFOM on site.

2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures, emailed

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatos cooling in flip top cooler. CDI- moved to WIC REPEAT

4-602.13 Nonfood Contact Surfaces Gaskets and bottom of reach in cooler in need of cleaning. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced meats and tomatos in flip top recorded above 41F (see chart). CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sliced meats cooling incorrectly in WIC in plastic containers in tight Silan wrap. CDI- Portioned out into metal containers.

4-501.11 Maintain equipment in good repair. Multiple coolers have damaged gaskets in need of replacement

4-602.13 Nonfood Contact Surfaces - C Bottom of reach in freezer in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine at bar recorded at 0ppm chlorine. Ran and primed multiple times and still recorded at 0ppm. VR. Facility is only using reusable cups and will switch to plastic in the meantime.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two containers of sliced meats unlabeled. CDI- Discarded. REPEAR 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 Salami dated from 2-4. CDI- Discarded

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over ready to eat items in the walk in. CDI: Strawberries relocated.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes and lettuce cooling at a rate of 0F/min. CDI: Tomatoes and lettuce were spread out into metal bowls and rapidly cooled to 41F.

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 marks on pans in prep top. CDI: PIC marked all of the items with the correct prep date. Most were done yesterday. PIC stated that the night shift person always changes the containers at the end of the shift. EHS told PIC that original dates must remain with product. EHS and PIC discussed either moving the sticker from the old pan or writing a new one with the original prep date.

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 and lettuce cooling while tightly covered in walk in. CDI: Items moved to an uncovered metal bowl.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a 2 oz portion cup being used to scoop pico in reach in cooler. CDI: portion cup taken out of pico.

4-501.11 Maintain equipment in good repair. Observed split gaskets on prep top reach in cooler doors.

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 four pans of sliced tomatoes dated 7/8 - 7/11. CDI - Items were correctly labeled with today's date. Also observed pan of boiled eggs in reach in unit without date marking. CDI - Item was labeled.

4-502.11(A) Maintain utensils in good repair. Observed two plastic pans with burn damage due to use in microwave, as well as several plastic pans with heavy scratch marks. REPEAT. Maintain everything smooth and easily cleanable.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusty shelving inside walk-in cooler in need of resurfacing. (points not increased due to improvement)

6-501.18 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet seat broken in womens restroom in need of repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed flooring underneath all equipment at bar collecting debris in need of general cleaning). (general comment last inspection)

4-501.11 Maintain equipment in good repair. Observed bottom metal of reach in freezer to be separating from bottom of freezer exposing insulation. This is no longer a smooth and easily cleanable surface. Observed walk in cooler to be missing a fan. The fan stopped working. Invoice for new fan blades was provided. Person in charge (PIC) stated that fan should be here this week. Walk in cooler is holding foods 45F and below.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard in kitchen along wall where soups and reach in freezer are. Observed loose baseboard coming off of wall on the right side of kitch walking toward air fryer.

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 REPEAT Observed diced tomatoes and melons cooling at a rate of zero deg/min. CDI: melons were transferred to large, shallow bowl and left uncovered to quickly cool. Diced tomatoes were vented and relocated closer to walk-in cooler fans.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of honey mustard in walk-in cooler made with half and half. Date on container was 4/30. CDI: EHS educated PIC and employee on the need for date marking due to the use of half and half. Honey mustard was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed diced tomatoes cooling with tightly wrapped plastic by the doors in the walk-in cooler, melons cooling in deep container with tight fitting lid, and marinara from room temperature can cooling with tightly wrapped plastic. EHS suggested leaving items open to vent during the cooling process. CDI: items were vented and melons were transferred to large, shallow bowl and left uncovered to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers without labeling. CDI: shakers were properly labeled.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on walk-in cooler fan covers, inside prep coolers, and on the top of knife storage unit by slicer.

(REPEAT) 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed shredded lettuce that was cut/prepped at 10:30am was cooling at the rate of 0 and cut lettuce at the rate of 0.07. CDI - Lettuce was transfered into a large shallow bowl with ice for quick cooling and reached 42F. -NO POINTS WERE DEDUCTED DUE TO CORRECTIVE ACTION WITHIN 4HRS OF PREP.

(REPEAT) 7-102.11 Common Name-Working Containers - PF Observed sanitizer spray bottle used at bar was not labeled, and glass cleaner was stored in a bottle labeled as sanitizer. CDI - Bottles were properly labled with common name.

(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 deep narrow pans used to cool ambient lettuce in the walk-in cooler. CDI - CDI - Lettuce was transfered into a large shallow bowl with ice for quick cooling.

4-501.11 Maintain equipment in good repair. Observed a loose hinge in the prep cooler door. Door was not easy to completly close. Repair door to prevent loss of cold air from unit. -NO POINT DEDUCTION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut pineapple and melon from yesterday without date label. Observed lettuce opened yesterday without date label. Ensure date labels follow each and every product. Observed cole slaw in prep top cooler without date label.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers (employee stated they were salt) without labeling on it. Ensure spice shakers and salt are labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in back freezer. R

6-301.14 Post a hand wash sign at each handsink. Observed hand washing sign missing from bar hand sink. CDI: facility was left with a hand washing sign.

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 sliced turkey, sliced ham, sliced roast beef, and bruschetta cooling in the walk-in at a rate of zero. CDI: Items were split into multiple pans to quickly cool. Items were still within the 4 hour cooling parameter.

7-102.11 Common Name-Working Containers - PF Observed a bottle of blue liquid labeled sanitizer. Employee stated bottle was full of windex. CDI: bottle properly 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 several food items cooling with tightly covered plastic wrap. Observed sliced roast beef cooling in walk-in in a deep container. CDI: Items were vented and separated into smaller containers to quickly cool.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer being stored on the floor under the three compartment sink. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer buckets in kitchen reading 0 ppm quat. CDI: sanitizer was dumped and then refilled with sanitizer at the proper concentration.

4-502.11(A) Maintain utensils in good repair. Observed small prep top cooler door with inside cover coming loose. Repair cooler.

3-501.13 Use approved thawing methods. Observed chicken thawing in prep sink with no running water over it. CDI: Cold water was turned on to flow over chicken as it thawed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that the facility did not have a thin probe thermometer. VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabeled spice containers on the rack above hand sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around the bar area and in the kitchen.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored with the handle down in a plastic container, making it difficult to avoid contaminating the food contact surface. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked while still wet on the rack above the three compartment sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use items stored directly on the roof of walk in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tiles over soup and fryer 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 build up on fans in the walk in cooler. Observed vent covers and tiles also in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on both prep units . 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 floor tiles in front of walk in cooler.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on all lower refrigerated doors of prep units 1 and 2. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board for prep unit 1 in need of replacement or resurfacing.

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 numerous items in walk in dated for 5 -6 days with cooler temperatures between 41-45 should only be marked for 4 days. CDI relabeled for 4 days.

7-201.11 Store toxic materials to avoid contamination. -P Obeserved bottle of degreaser stored above bagged food in dry storage. CDI moved to chemical storage area. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in walk in with tight fitting lid . CDI vented for proper cooling. -0 points-

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

2-101.11 PIC shall be present during all hours of operation.-PF. Observed PIC away for catering order.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed molded hot dogs stored in a container dated 10/13. CDI items discarded.

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 bathroom vents soiled with dust.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda guns soiled with debris. CDI guns broken down for cleaning. Repeat.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thermometer with dimple that is unable to temp thin foods: lettuce, tomatoes, thinly sliced meats. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooler vents, and stand up fan that was covered with dust.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed bell cap that was not in good repair. Verification required.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed facility with soiled with bar guns. CDI items cleaned. 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 baked beans in facility since 11/22. CDI item discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed containers of tomatoes and catering orders in cooler tightly covered. CDI items uncovered to facilitate cooling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed straws in facility that were exposed to contamination.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Food thermometers shall be cleaned before use and storage. Observed employee use thermometer in food without cleaning thermometer. CDI item cleaned.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket in kitchen on floor.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizers shall meet levels designated by the manufacturer. Observed sanitizer bottles at 0ppm. CDI bottles refilled with proper concentration.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held should be 135F or above. Observed meatballs at 123F and black beans at 113F. CDI foods reheated to 200F or above and water added to heating wells.

3-501.15 Cooling Methods - PF. Foods shall be cooled uncovered and in shallow containers. Observed turkey and ham cooling tightly covered. CDI items uncovered.

4-101.11 Characteristics-Materials for Construction and Repair - P. Materials of utensils and food contact surfaces shall be safe, durable and corrosive resistant. Observed green peppers stored in a platic shopping bag. CDI peppers placed in plastic cambro.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI by instruction.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed food employee drinking from gatorade bottle.Drinks should ave tops with straws so tops are not handled.CDI- through instruction

2-301.14 When to WashRules require hand washing immediatly prior to donning gloves.Observed food employee donn gloves without washing hands.CDI- through instruction

3-301.11 Preventing Contamination from Hands3-301.11 Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.Observed abrtender cutting fruit with bare hands. CDI- instruction and gloves provided

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed portioned pre-cooked chicken and an open bag of cut leafy greens. CDI- PIC had date marked

i3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed date marking violation. Observed deli meats on day 5 at 43 F in walk in cooler.CDI- voluntarily discarded

3-304.14 Wiping Cloths, Use LimitationRules prohibit storing soiled wiping cloths on food prep surafces. CDI- removed

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringRules require single service utensils to be protected during storage.