RI RA IRISH PUB & RESTAURANT

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). 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 goat cheese in prep top from 10/6. CDI: Product voluntarily discarded. Observed no date mark on fully cooked eggs stored in prep top. CDI: Eggs date marked with when package was opened on Wednesday 10/14. EHS discussed long term compliance interventions such as assigning 1-2 staff to inspect all units daily for any items held past 7 days. REPEAT VIOLATION 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 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure for items that do not include burgers on all day and brunch menus. Ensure adequate disclosure is added to menus to cover any items served raw or undercooked. PIC indicated they are about 3 weeks out from a menu change. EHS advised PIC to email EHS new menu prior to printing to double check consumer advisory. PIC will fix current menus. VERIFICATION REQUIRED within 10 days on or before 10/26 to confirm menus are corrected.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead cockroaches in basement near door and in the walk in cooler that is currently down.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers stored in salad prep top ready for use. CDI: Avocados removed and properly washed and stickers removed.

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 2oz portion cup in powdered sugar. CDI: Cup removed.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers and reach in freezers. Observed duct tape being used to hold top part of salad prep cooler together. Observed touch up paint needed in areas of shelving for dry storage and in areas of walls where high traffic and volume occur within the basement. Observed larger walk in cooler at bottom of stairs not functioning. Cooler is not in use and no capacity issues were noted during inspection .Facility has an additional walk in cooler as well as a beer walk in cooler on site. Beer walk in cooler is being used for non-TCS items such as breads. PIC indicated that walk in cooler unit is planned to be fixed after the first of the year due to it being a large capital expense. EHS advised that if there is any additional reduction in cooler space and storage, this may warrant a limited menu and/or closure. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. CDI: Cutting board voluntarily discarded.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed build up on interior and exterior of dish machine where the doors open and close. EHS advised there is some lime build up as well. Ensure more regular detail cleaning of the machine.

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 several non-food contact surfaces of equipment including shelves, back and cord of monitors used to display orders, reach in cooler door of sandwich unit, gaskets, and other harder to reach areas with dust, food debris, and or 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 low grout near sandwich prep unit around approximately 15 tiles. Have area re-grouted to prevent food build up and broken tiles.

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 potato mix dated 4/30. Observed ranch made in house dated 4/30. CDI- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items in service window held on TPHC. CDI- TPHC procedures prepared. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time stamp for items held on TPHC. CDI- Items were not in temp and were replaced. Time stamp placed in new items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage and corned beef covered while cooling. Items also had a rate of 0. CDI- Items unwrapped and taken to the walk in cooler for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employees without a head covering.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw fish in low reach in unit. Raw chicken must be stored below other raw meat/ seafood items. CDI- Chicekn removed and relocated away from the fish. Observed raw sausage stored with bacon back unpackaged in the same container. CDI- sausage and bacon back separated. Keep grounds meats separate from regular cut meats. 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 savory sour cream, ranch, tarter sauce and blue cheese in small cold well holding above 41F. Facility has had issues with the unit in the past. Unit thermometer was reading at 37F. All food was above 50F. PIC stated that the unit is too expensive to service again. Facility will discontinue use of small cold well. EHS has determined that based on capacity and number of cold holding units facility can discontinue use of the unit. Facility has enough tall reach ins, prep tops and low reach in units to properly functions without the use of the cold well. Observed buttermilk at fryers in ice holding above 41F. When using ice ensure that the ice surrounds the entirety of the container to promote cool air flow on all sides. This aids in maintaining proper food temperatures. CDI- All items removed and placed in the cooler to cool. Observed opened bagged lettuce holding above 41F in tall reach in. Discarded. Observed tomatoes and goat cheese in prep top holding 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 .

3-501.17 (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). 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 eggs, blue cheese and lettuce without dated. CDI- Items dated. Observed quinoa 12/22, goat cheese 12/22, pickled onions 12/23. CDI- All 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 .

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 salmon thawed in sealed vacuum packs. Cut out salmon while thawing.

4-501.11 Maintain equipment in good repair. Observed handles of prep top broken off. Get fixed.

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 bin housing lids and knives in need of cleaning.

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 low grout. EHS spoke with manager. Manager stated that they are closing on Monday to get the floors re-done. Grout will be refilled and tiles replaced. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning on expo line and at dish pit area. Low grout areas are collecting food. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by trash can and A/C unit. CDI- Trash removed to allow access.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented cans in dry storage area. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled and plates with old food debris. This is the 7th consecutive time facility has been out on cleaning of dishes. EHS has already implemented a risk control plan and intent to suspend during the previous inspections. ITS issued. FAILURE TO GAIN COMPLIANCE IN THE FUTURE WILL RESULT IN AN IMMEDIATE SUSPENSION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top 1 lettuce, salad, wings. CDI- Items taken to the walk in and cooled to 41F. Observed blue cheese and sour cream holding above 41F. CDI- Discarded. Observed milk and blue cheese in tall reach in. CDI- Discarded. Tall reach in was holding at 50F. Get tall reach in unit fixed. VERIFICATION REQUIRED WITHIN 3 DAYS. 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 .

3-501.13 (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 packaged fish thawing in fridge unopened. CDI- opened.

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 seasoning and bottles without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and dead roaches in basement.

4-501.11 Maintain equipment in good repair. Observed metal on wall at walk in cooler pulling away from the wall.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed flour bin lid, bin housing cups and utensils. Get cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout and cracked tiles on front line and at dish. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning and standing water in tiles.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed salad stored under unwashed produce in the walk in cooler. CDI- Salad removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down and cleaned. Observed can opener heavily soiled. CDI- Can opener taken to be washed. This is the 6th consecutive time facility has been out on violation. RCP was implemented previously. An ITS will be issued to gain compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach dip in low reach in holding above 41F. Observed savory sour cream and blue cheese holding above 41F. CDI- Spinach dip discarded. Items taken to be cooled. Items cooled to 41F. 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 no date on tomatoes. CDI- Dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 hummus labeled 3/30. CDI- Discarded. Observed no date on tomatoes. CDI- Nothing. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches in basement area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily stained and with deep groves. 4-501.11 Maintain equipment in good repair. Observed Metal baseboard pulling away from the wall under the walk in cooler.

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 low grout and missing tiles at front line. 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 vent over prep table in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer for meats soiled with old food debris. Observed dicer stored clean while soiled with old food debris. CDI- Slicers broken down and taken to be cleaned. This is the fifth consecutive time facility has been out on this violation. Facility will be required to complete a risk control plan. Facility must submit logs For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potaotes holding below 135F in the hot well. CDI- Potatoes reheated. Pts not escalated based on severity. 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 sour cream cooling at a rate of 0. CDI- Sour cream moved to freezer and cooled to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored on the floor in the basement area. CDI- Cups removed from floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Repair or replace. 4-501.11 Maintain equipment in good repair. Observed metal baseboard below walk in cooler pulling away from the wall.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed speed racks in need of cleaning.

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 low grout in the kitchen area near grill. Observed missing tiles at stove. 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 standing water where missing tiles were.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed manager without managerial control of the kitchen. Several violations were found and corrected by EHS during inspection. PIC did not know when items were made, when they were prepared or if employees had been checking temps. Violations for date marking, cold holding and hot holding were found. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 stored on the prep table. CDI- Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw haddock stored over sausage in the low reach in cooler. CDI- Raw haddock removed. Observed raw broken eggs stored over sauces in the walk in cooler. Eggs were going to discard. CDI- Eggs removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean, soiled with old food residue. Observed stacks of containers soiled with food debris. Observed pans stored in areas soiled with old food and debris. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gracy and potaotes holding below 135F in the hot well. CDI- Gravy discarded. Potaotes reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, saur cream and ranch holding above 41F in the cold well. CDI- All items discarded. Observed pasta, cheese and deli meats holding above 41F in the walk in cooler. CDI- Cooler cooled down and foods cooled. Walk in cooler was slightly elevated AT 42F. Cooler turned down and temp was 41F. 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 tatziki, tomato sauce and hot brine pickled onions without a date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer without a label. CDI- Labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaners stored with single service items. CDI- Removed.

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 spices and bread crumbs without a label. CDI- Labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the kitchen area. Observed roach in the basement dry storage area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on cutting board.

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 tall reach in, low reach ins cold wells throughout kitchen in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak from ceiling in the basement area. Get leak fixed.

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 low grout and missing tiles in kitchen area. Observed ceiling tiles missing. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor tiles in need of cleaning. Obsevred splatter on ceiling tiles.

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 PIC contact goat cheese crumbles with bare hands. CDI- PIC voluntarily discarded goat cheese crumbles. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on flip door and on inside plastic. Clean per manufacturers instruction. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of can opener with black buildup. CDI- PIC placed can opener in 3 comp sink to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese hot holding in steam well below 135F, see temperature chart. Beer cheese had been in steam well for less than an hour according to PIC. CDI- PIC had employee put beer cheese on stove to reheat to 165F or above. Beer cheese reached 178F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk in cooler above 41F, see temperature chart. Ambient temperature of WIC was 40F. PIC was unsure why temperature of TCS foods was above 41F. CDI- After 30 minutes, temperatures of TCS foods dropped, see temperature chart. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menus with consumer advisory. Consumer advisory did not include “Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.”, only the reminder. PIC stated he will remove consumer advisory due to burgers no longer being cooked to order, only cooked 155F and above. EHS will follow up within 10 days.

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 several secondary containers of seasonings and oils with no labels. Label secondary containers. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering. CDI- PIC had employee put on had covering.

4-501.11 Maintain equipment in good repair. Observed salad cooler prep top lid damaged and taped together. Observed split gasket on lowboy cooler next to steam well. Repair. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets with food debris and black buildup. Observed bottom of reach in coolers in need of cleaning. Clean. REPEAT -points not escalated due to improvement-

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 food splatter on ceiling tiles above cook line. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles throughout kitchen cracked and some missing tiles. Observed low grout throughout kitchen Repair REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed some lack of control of kitchen processes as evidenced by improper cooling of prepped foods. REPEAT VIOLATION Some improvement from previous inspection. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink on the line. CDI: Papertowels provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes in reach in cooler stored over ready to eat items. CDI: Product washed and placed in a clean container for storage. 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 sanitzer below 200ppm quat. EHS observed that floor cleaner was connected to the dispenser. CDI: Bleach was hand diluted in 3-comp sink during inspection. PIC stated he will call to have the line flushed/replaced for the sanitizer dispenser. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in street level kitchen with pink build up near chute. Observed fry cutter on the wall with build up. Ensure more frequent cleaning. REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with build up and food debris on under side of guard/cutting area. REPEAT 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 mashed potatoes cooling in walk in cooler in tightly wrapped bags at 0F/min. Observed slaw cooling in walk in cooler in tightly covered container at .02F/min. CDI: mashed potatoes iced down in container and slaw placed on sheet pan to properly cool. REPEAT VIOLATION Future cooling violations will result in a risk control plan and/or permit action. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mashed potatoes that were cooked yesterday date marked for 5/21 (the day they were portioned). CDI: Product correctly date marked. REPEAT VIOLATION Significant improvement as this was the only item incorrectly 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 . 3-501.17 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 spring mix in prep top cooler. CDI: Product date marked for yesterday when it was opened. REPEAT VIOLATION Significant improvement as this was the only item not 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on spray bottle of chemical at the prep sink. CDI: Chemical was emptied out.

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 mashed potatoes that were portioned today cooling in tightly wrapped bags in the walk in. Observed slaw and marinated chicken cooling in walk in cooler while tightly covered. Chicken was in a very large, very deep lexan. CDI: items spread out into multiple flat pans. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of clear liquid at the grill with no label. PIC identified product as water.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler with stickers remaining. REPEAT VIOLATION

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 knife stored between cooler and table. CDI: Knife removed and washed. Observed ice scoop at the server station stored in seltzer water.

4-501.11 Maintain equipment in good repair. Observed split gasket on tall single door reach in freezer near ice machine. Observed salad cooler prep top lids damaged and white part separating from top of lid held together with tape. REPEAT VIOLATION Some improvement from previous inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gasket on short reach in freezer with build up. Observed build up on shelving in main walk in cooler. Observed containers used for holding clean utensils with food debris present. Ensure more frequent cleaning. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tile on the line in front of fryer and low and missing grout between tiles on cook line and in doorway to salad area. Observed significant ceiling damage and microbial growth on ceiling from leak at bottom of the stairs near walk in cooler. REPEAT VIOLATION 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 dusty ceiling tile vent covers near 3-comp and dish area. Observed wall near stove with grease build up.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed some lack of control of kitchen processes as evidenced by improper cooling of prepped foods and improper cold holding temperatures. CDI: EHS provided PIC a copy of the Food Safety checklist. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls with food debris stored as clean, and Tongs with food debris stored as clean. Observed lids and utensils stored as clean with food debris and crumbs present. CDI: Items removed for washing. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in street level kitchen with pink build up near chute.

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 meat, cheese and fruit trays cooling in reach in cooler with 45 min left to cool prior to sale for an in house catered party. With 15 min left prior to sale, product was still at 50F. CDI: Product placed in reach in freezer to rapidly cool. EHS recommends using walk in cooler with trays uncovered or preparing and serving product within 4 hours and holding items on TPHC. TPHC procedures must be pre-written and product must be removed within the 4 hours from when prep starts. REPEAT VIOLATION Some improvement as this was the only cooling violation documented today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed curry and beer cheese holding in steam table below 135F. CDI: Products rapidly reheated on stove to over 165F. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler for salads holding items above 41F. PIC stated that he checked the temperatures of product this morning and items were below 41F. CDI: Items were voluntarily discarded. Remaining items placed on TPHC using procedures already in place. REPEAT VIOLATION VERIFICATION REQUIRED Facility has had the gasket replaced, however gasket is not holding in place correctly and is making it where the door does not seal all the way. Have gasket properly installed. EHS recommends more frequent temperature checks of food in units. If upon verification, the unit is not in good repair, a risk control plan or permit action shall occur. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed veggie burgers in prep top cooler date marked for 5/8. Observed sausage rolls from 5/7 in reach in. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 . 3-501.17 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 pico, pasta, caramelized onions, or goat cheese in prep top coolers. CDI: Pasta and pico date marked for yesterday when they were prepared. Remaining 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wings cooling while tightly wrapped on sheet pans in the walk in cooler. Observed meat, cheese and fruit trays cooling in reach in coolers. CDI: Trays vented to cool properly. One tray placed in reach in freezer due to proximity of needing to sell for a party. Observed pasta cooling in deep covered container in the walk in cooler. CDI: Lid removed. REPEAT VIOLATION 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead cockroach in basement near liquor room. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present near back door in basement. EHS recommends increasing pest control frequency.

3-302.15 Wash fruits and vegetables prior to use. Observed cut lemons in prep top cooler with stickers remaining.

4-501.11 Maintain equipment in good repair. Observed split gasket on tall single door reach in freezer near ice machine. Observed gasket on salad prep cooler doors not remaining installed to allow cooler to function correctly. Observed standing water in expo cooler and in 1st prep cooler on the left side of the cook line. Observed salad cooler prep top lids damaged and white part separating from top of lid.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gasket on short reach in freezer with build up. Observed build up under hot expo line shelf. Observed build up on shelving in main walk in cooler and on speed racks in main walk in cooler. Ensure more frequent cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tile on the line in front of fryer and low and missing grout between tiles on cook line and in doorway to salad area. Observed significant ceiling damage and microbial growth on ceiling from leak at bottom of the stairs near walk in cooler. Observed dusty ceiling tile vent covers near 3-comp and dish area. REPEAT VIOLATION 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water near back door in basement. Ensure that water is not from a leak, and when heavy rains occur, that area is kept dry.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb burgers stored over ready to eat items in the walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed blanched fries holding in fryer basket below 135F. CDI: Fries voluntarily discarded. Fries added to TPHC procedure and will be held on TPHC going forward. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler behind salad station holding items above 41F. CDI: All TCS items above 41F voluntarily discarded. Observed prep top cooler for salads holding items above 41F. PIC stated that the items were brought up to the cooler around lunch time. CDI: Items were spread out onto sheet trays to cool to rapidly cool. Observed corned beef holding above 41F in reach in cooler. CDI: Product voluntarily discarded. Improvement made as facility is doing daily cooler temp checks. EHS recommends always taking temperatures of food within the coolers. REPEAT VIOLATION VERIFICATION REQUIRED Future violations will result in a risk control plan and/or permit action. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed veggie burgers in prep top cooler date marked for 11/7. CDI: Product was pulled from the freezer, however the date was unknown. CDI: Product voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection regarding date marking as all items that required dates had one. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time label for mashed potatoes held on TPHC. CDI: Time label for 130pm (when potatoes were placed on the line) written.

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 asterisks on brunch items with eggs offered raw or undercooked, or for add on egg for sandwiches or the big Irish breakfast menu items. CDI: Menus corrected during inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in sugar with handle in the product. CDI: Handle removed from the product. REPEAT VIOLATION Only one handle was out of compliance today.

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 wall damage at top of stairs leading to the basement. Observed missing corner guard at entrance to kitchen from prep area. Observed missing floor tiles on the line in some areas and low and missing grout between tiles on cook line. Observed ceiling damage from leak at bottom of the stairs near walk in cooler. REPEAT VIOLATION Points not escalated due to PIC stating that they have appointments made with tile contractor and a general contractor to come and evaluate what work is needed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed limited control of kitchen processes as evidenced by improper cooling of cooked foods, improper cold holding temperatures, and improper handwashing procedures. EHS provided PIC with link to the PIC checklist below. REPEAT VIOLATION A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee move from working with raw burgers to ready to eat items with no hand wash. CDI: Employee educated and instructed to wash hands. Employee washed hands and donned new gloves. REPEAT VIOLATION

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick up a dropped spatula from the floor and then move to working with ready to eat food and clean utensils. CDI: Employee changed gloves and washed hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed potato cutter and fresh vegetable dicer with food debris and build up.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several items including mashed potatoes, curry, beer cheese, and soups reheating after more than 2 hours still below 165F. CDI: Products voluntarily discarded.

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 chicken wings cooling from yesterday in tightly wrapped bags in the walk in. CDI: Wings voluntarily discarded. REPEAT VIOLATION 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken bites prepped and marinated yesterday still cooling from prep in the reach in part of the prep cooler. CDI: Chicken 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in steam well below 135F. Employee stated that they were placed there after cooking at 10am. CDI: Time marked for 10am-2pm. TPHC procedures filled out today and product will be held on TPHC going forward. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler behind salad station holding items above 41F. Cooler was “zoned” with the top shelf at 41F, the middle shelves at 44F and the bottom shelf at 46F. CDI: All TCS items above 41F voluntarily discarded. Top shelf was full and blocking air flow. Reorganize pans to promote proper air flow, leaving space for fan to circulate air within the unit. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey thawing in walk in with date of 10/29. CDI: Date of today added with PFF (pulled from frozen) to comply with date marking rules. REPEAT VIOLATION 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 . 3-501.17 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 cooked onions and on goat cheese in prep top cooler. CDI: Onions voluntarily discarded and goat cheese properly labeled with open date of yesterday. Observed no date mark on milk or creams in reach in cooler near entrance to the kitchen. CDI: Items date marked for yesterday when they were opened. 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 no label on spray bottle of chemical at the 3-comp sink. CDI: Chemical was emptied out.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wings cooling while tightly wrapped in a deep container in the walk in cooler. Observed raw chicken prepped yesterday still cooling in reach in part of prep top from yesterday. CDI: Items voluntarily discarded. REPEAT VIOLATION 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on floor. CDI: Buckets moved.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in flour and sugar with handles in the product. CDI: Handles removed from the product.

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 wall damage at top of stairs leading to the basement. Observed missing corner guard at entrance to kitchen from prep area. Observed missing floor tiles on the line in some areas and low and missing grout between tiles on cook line. REPEAT VIOLATION Points not escalated due to all other violations under this number were in compliance from previous inspection.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed limited control of kitchen processes as evidenced by improper cooling of cooked foods, improper cold holding temperatures, and improper handwashing procedures. EHS provided PIC with link to the PIC checklist below. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee move from working with raw burgers to ready to eat items with no hand wash. CDI: Employee educated and instructed to wash hands. Employee washed hands and donned new gloves.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed condensation dripping from condenser in walk in cooler downstairs onto lexan with fish in it. Fish was not fully covered and water entered container. CDI: Fish was voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over cucumbers and cilantro in the walk in. CDI: Items reorganized. Observed raw chicken stored on speed rack above ready to eat jalapeño poppers and stuffed mushrooms. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed mashed potatoes cooling in walk in cooler while tightly wrapped and in a deep pan with approximately 20 min left to cool still at 100F. CDI: Product was rapidly reheated to over 165F and then spread on to sheet pans and properly cooled. Observed cooked chicken cooling in reach in cooler in a deep, covered pan with 10 min left to cool still at 88F. CDI: Product was moved to a sheet pan and cooled in the walk in cooler to 70F within the remaining time. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned wings held above 41F in prep top. CDI: Wings voluntarily discarded. Observed reach in cooler with expo set back ups (dressings, sour cream, etc) holding items above 41F. CDI: Items relocated as they were placed in there at lunch today, per date marking labels. PIC phoned GM to have a technician come to repair equipment. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cottage pie mix from 7/6 in reach in and prep top parts of prep cooler. Observed cooked asparagus in walk in cooler from 7/5. CDI: Products voluntarily discarded. Overall facility has a good date marking system in place. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedure for expo items held on TPHC. CDI: Procedures written during inspection by PIC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time written on expo items held on TPHC. CDI: Products discarded and new time added for new products 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 mashed potatoes cooling while tightly wrapped and in a deep container, and cooked chicken cooling in reach in cooler in a deep pan while covered. CDI: Potatoes were rapidly reheated to over 165F and chicken was cooled on an uncovered sheet pan in the walk in cooler. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach under drain board of dish machine on shelf. CDI: PIC called pest control during the inspection. PIC stated they have visits every other week and as needed from the pest company to treat the facility. Pest control treated the area during the inspection.

4-501.11 Maintain equipment in good repair. Observed protein walk in cooler condenser leaking. Observed gasket on middle prep unit on the line is split. Observed reach in freezer in basement and reach in cooler in main kitchen not operating. Have equipment repaired or replaced.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for dish machine on site. VERIFICATION REQUIRED

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 cleaning needed in dish area on shelves.

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 wall damage at top of stairs leading to the basement. Observed missing corner guard at entrance to kitchen from prep area. Observed painting needed on ice bucket holder. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several areas of facility were equipment is stored that needs to be organized including near the kitchen where reach in freezer and fryers are and where slicers are located, and in basement. 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 to floors, walls, and ceilings needed throughout facility.

6-303.11 Provide required lighting intensity. Observed lightbulbs burnt out above dish washing area.

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. Open personal drink stored on high shelf.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee washed hands but did not use a paper towel barrier to turn sink off. CDI - Re-washed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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. Raw chicken stored above raw fish in WIC. CDI- Storage order reversed. 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 Hummus, tomatoes, cheese, wings all recorded higher than 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 .

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 Fries cooling at room temp. CDI - Moved to 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 and beard guard.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ice scoop stored on top of machine. Keep in ice with handles out

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black grime in back corner of ice machine. Clean. 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 Mashed potatoes cooling at room temp. CDI - Brought to WIC for cooling. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of large plastic tubs, Stack and allow air drying.

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. Fryer station in need of cleaning.

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. Personal drink stored on prep table and at Bar.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Dicer on wall soiled with food debris. CDI - Cleaned on site. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black grime build up on back wall. Clean.

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 . One unit not holding proper temps. This unit is a different unit than the one that has been malfunctioning prior. However, this is the 5th cold holding violation in a row. Facility is not subject to a written Risk Control Plan (RCP) to address cold holding issues. If facility does not adhere to RCP, an ITS will be issued. Facility has 7 days to email RCP to EHS for approval. CDI - Food discarded. REPEAT. VR.

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. Scoop for ice machine held on top of ice machine on cardboard. CDI- Moved to be held on metal sheet tray.

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

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 Upstairs dish machine not sanitizing correctly. PIC will call EcoLab and use main dish machine in meantime. VR.

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 . Raw broths, lettuce, fries, Irish sauce all recorded above 41F. CDI- Placed on TPHC, REPEAT. VR. If cold holding is not resolved by VR an ITS will be issued.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Disclosure missing from menu. VR. 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: 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 . Fries cooling on speed rack recorded at 86F. CDI - Moved to WIC. REPEAT. VR - If Cooling issues are not resolved an ITS will be issued by VR date.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine needs cleaning. Clean

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 . ham, rice, cheese, Irish sausage, raw burger patties and raw chicken all recorded above 41F. REPEAT. All foods discarded. Facility must write an RCP to hold for cold holding. VR

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Menu missing disclosure. CDI- Added to 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 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 . French fries cooling in plastic tubs with lid on. CDI- Dumped onto sheet tray. REPEAT

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

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 No written procedures on site. CDI- Provided.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw comminuted hamburger stored above raw cod. CDI- Raw cod moved to bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice, Rueben, French fries, cottage pie all recorded above 41F (see chart). Unit appeared to not be holding temp. Repair arrived on site to fix unit. CDI- Foods discarded. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Cottage dated for 11/10, exceeding 7 day window. 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 Ham, turkey, and salami did not have a date. CDI- Discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Wings cooling on speed rack at room temp. CDI- Moved to WIC for proper cooling. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on main prep table. Store in designated areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Two hand-sinks at bar has cups and baskets in them. Do not store anything in hand sink. CDI- Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine at bar recorded 0ppm chlorine. CDI- Primed and recorded at 50ppm. Assure unit is always working, use test strips to check.

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 Blanched fried recorded at 74F. Chef stated fried were blanched this morning at 9:30 and placed in large plastic tub to cool. CDI- Failed cooling, discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in prep tops and WIC recorded above 41F. WIC was holding at an ambient temp. Of 45-48F. CDI- Prep foods and TCS foods (see chart) in WIC discarded - Facility did not have a lot of food in WIC. Facility will use other WIC in meantime. VR. REPEAT. Facility will have WIC repaired.

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 8-28. CDI- Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No disclosure for consumer advisory for menu. VR, 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 Improper cooling methods for wings and blanched fries. Blanched fries were in a large plastic tub, and wings were on a sheet tray on speed rack at room temp. Assure wings are placed in WIC for cooling and fries are laid out on sheet tray. REPEAT. CDI- Cooling adjusted for wings

Repeat: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed black build-up inside ice machine in main kitchen area. Observed soda nozzle holders at main bar with build-up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue remaining on plastic food containers stored as clean. CDI: removed and stored to be cleaned.

Observed TCS foods inside salad station cooler > 41F (see temp chart). CDI: TCS food were discarded. Call placed for service. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P VR by 2/27/20

General Comment: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure for undercooked items missing from lunch, dinner, and brunch menus. Facility is set for menu changes and will work on adding disclosure statement. VR by 2/27/20

Repeat: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottles at sandwich shop and main bar area. CDI: labeled during inpsection. 7-201.11 Store toxic materials to avoid contamination. -P. Observed windex stored above packaged foods at sandwich shop. CDI: relocated to proper area.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed multiple TCS foods cooling inside prep cooler at sandwich shop > 41F. CDI: all items removed and taken back to the freezer to rapid cool.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles, shakers, and plastic containers of seasonings, spices, oils, and water.

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

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on shelf.

Repeat: 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 service items (to-go containers, cups, etc.) stored on the floor in main kitchen area and basement.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling dirty utensils and equipment at the mechanical dishwasher and then handle clean equipment and utensils without washing hands and donning gloves. CDI EHS educated employee on proper handwashing, and employee washed hands and donned gloves. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed several employees turn the faucet off without a clean barrier after washing hands. Ensure to use a clean barrier such as a paper towel when turning the faucets off. CDI educated employees on proper handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato dicer attached to the wall with heavy food debris stored as clean. Per conversation, potato dicer is only sanitized. Ensure to increase cleaning frequency and washing, rinsing, and sanitizing equipment. CDI EHS discussed proper cleaning methods with PIC and PIC had employee clean potato dicer during the inspection.

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 shepherd's pie at 57F (see temp chart) in the tall reach in unit. PIC stated that the item was from overnight and placed into the tall reach in unit. Ensure to cool items in the walk in cooler in smaller portions. CDI PIC voluntarily discarded container of shepards' pie.

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 cooked sausages (Puding sausage) held past 7 days (dated 8/3) and chicken wings (dated 8/8) held past 7 days. Observed roast beef not dated. PIC was unable to determine the date prepped. CDI PIC voluntarily discarded TCS foods held past 7 days and roast beef that was not dated. 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 frozen chicken wings dated 7/25 and pulled to thaw without a date mark. Ensure to date the pull date. CDI PIC added pull date. Repeat violation. Points were not escalated due to improvement seen in dating TCS foods.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizers stored above packaged drinks in the storage cabinet at the sandwich shop. Ensure to store toxic chemicals in proper locations to prevent contamination. CDI PIC removed toxic chemicals to the bottom shelf. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored above the prep top table beside dry ingredients. Ensure to store medication in a designated area to prevent contamination. CDI PIC removed employee medication and placed in office.

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 one container with large portions of shepards pie in the tall reach in unit that failed to cool at 57F (see violation #18). Observed covered plastic containers of sliced turkey, spicy turkey, and guac cooling in the reach in unit and flip top unit (sandwich shop). Ensure to cool TCS foods in the walk in cooler after prepping before placing into the flip top and reach in units. CDI PIC placed sliced turkey, spicy turkey, and guac into the walk in cooler to rapid cool and voluntarily discarded shepards pie.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees actively prepping food without a hair restraint. CDI employees donned a hairnet during the inspection.

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 service articles (cups, to-go containers, etc.) stored on the floor throughout the establishment and in the dry storage area (basement level). Ensure to store off the floor to prevent contamination. Repeat violation.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the light fixture in the walk in cooler with debris and AC vents with debris in the prep area. Ensure to increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at main kitchen handsink during inspection. CDI: Paper towels supplied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk in unit holding at 42F, rice, greens, and cheese holding between 43F and 47F in flip top unit 1 upstairs, and all TCS foods in flip top unit 3 holding between 44F and 49F. All TCS foods in flip top units were voluntarily discarded. Items in walk in unit were placed on ice and thermostat lowered. VERIFICATION REQUIRED within 10 days to determine compliance. 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 several items (roast beef, slaw, and tomato) with no date marks. PIC stated that the items were made yesterday and Monday and they were dated accordingly.

3-501.13 Use approved thawing methods. Observed raw fish thawed to 73F in running water, then placed into cold holding unit. CDI: Fish spread out on sheet pan and sent to walk in unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk and fruits stored directly on the floor in beer walk in unit in basement.

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 several scoops stored with handle down into dry product. CDI: Scoop handles removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service take out boxes stored with food contact surface facing up in upstairs storage room. CDI: Boxes inverted.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a fish and veggie cutting board with several deep scratches, rendering the surface no longer smooth or easily cleanable. CDI: Cutting boards discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over top of ready to eat ham. CDI: Storage order reversed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bar dish machine with no sanitizer supply hooked up to it, and two other dish machines reading 0 ppm chlorine sanitizer. Supply was restored to the downstairs dish machine and one of the two remaining dish machines read 50 ppm chlorine after priming. The final dish machine upstairs never reached the required residual. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in the flip top units across from grill and fryers holding between 42F and 45F (see temp chart for examples). EHS informed PIC that all foods are required to hold at 41F or below as of January 1. CDI: EHS recommended lowering ambient air temperature of unit to 36-38F in order to maintain required temperatures. Foods above 45F were placed on ice to cool to 41F. REPEAT. Note: While this is a repeat violation, points were not deducted in accordance with guidelines for grace period in state memo.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC procedure for fries. After questioning, PIC stated that fries EHS observed earlier to be cooling at 52F were previously held out on TPHC. CDI: Fries voluntarily discarded and PIC informed that fries must be discarded if kept on TPHC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of glass cleaner labelled as sanitizer in sandwich shop, as well as an unlabelled bottle of glass cleaner and an unlabelled bottle of bleach behind bar and at dish machine respectively. CDI: Labels added and corrected.

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 lamb stew cooling in a deep metal pan, shepherd's pie cooling in a deep plastic container, and steak sauce cooling in a deep plastic container. Above products were not cooling at the required rate of 0.54F/minute. CDI: Lamb stew divided into smaller containers and stirred, shepherd's pie mix divided into three thinner metal pans, and steak sauce placed in metal bowl and stirred in ice bath. All products cooled at required rate after intervention. EHS recommended reorganizing walk in cooler to leave the top shelves for cooling items. REPEAT.

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 of oils, spices, and other dry product with no labels. CDI: Products labelled.

4-502.11(A) Maintain utensils in good repair. Observed two damaged plastic pans stored on clean dish racks. CDI: Pans discarded.

6-303.11 Intensity-Lighting - C Observed lighting in walk in unit less than 10 foot candles during inspection. PIC installed one small light to increase brightness, but more are required.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then use clean, bare hands to turn off the faucet. CDI: EHS instructed employee to use a barrier when turning off the faucet and had employee re-wash properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes (less than 1/4 of pan remaining) holding at 129F in steam wells. CDI: Mashed potatoes reheated to 165F on stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top units across from grill (shell eggs, shredded cheese, potato cakes, sliced tomatoes and lettuce) holding over 45F. PIC believes that the temperature increase was sue to the heat from the grill. Observed Kerrygold butter packets holding at 72F. CDI: All out of temperature items were voluntarily discarded. EHS recommended using ice packs or TPHC to maintain control over 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 a pan of pastrami with a discard date of 12/10 and another pan of pastrami with two date labels on it. Ensure that old date labels are removed to retain accuracy. CDI: Out od date and expired products were voluntarily 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 spinach dip prepared today cooling in a deep plastic container in walk in unit and arugula prepared today cooling in a flip top unit rated for holding. CDI: Spinach dip spread out on two sheet pans and arugula vented and placed in walk in to facilitate rapid cooling.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine in the downstairs not dispensing sanitizer at the right concentration at 50ppm. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food residue underneath the sharpener and blade housing. CDI: Cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shepherds pie filling in the steam well with cold spots reading 120F. CDI: PIC reheated shepherd's pie to 170F.

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 pasta and cabbage exceeding the four day time and temperature parameters. Observed cut mixed greens in the reach in cooler that exceeded the seven day time and temperature parameter (09/20 prep date). CDI: PIC 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 Observed cut and diced tomatoes in the sandwich prep top area that were 56F. Observed tuna salad in the prep top at 65F. CDI: PIC moved items into the reach in cooler for cooling. Tomatos dropped 6 degrees in 20 mins. Tuna salad dropped 7 degrees in 20 mins.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service items stored without sleeves in the sandwich prep area.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken/missing floor tiles in dish machine area, as well as a hand sink in main kitchen in need of re-caulking to firmly secure to wall.

4-501.114 Ensure glass washer is operable in providing sanitzer during cylce. P Observed no sanitizer @ san. cycle. CDI: glasswasher place out of order - since a 2nd glasswasher is located @ bar all glassware will be cleaned/san. in that machine - Ecolab tech called for service. 4-601.11(A) Cleaning/san. needed for slicer & ice scoop holders. P Observed debris. CDI: Items cleaned/sanitized.

3-501.16 (A)(2) Maintain TCS cold food temp. at or below 45F (41F after 01/01/19). P Observed shredded lettuce, cut tomatoes & leafy greens >45F. CDI: Items placed in reach-ins. Re-checked temp=45F; @ sand. area, items discarded.

3-501.19 Properly label fresh/blanched fries w/ times as indicated by written procedure. Pf Observed no time labels on fries. CDI: item labeled correctly.

7-102.11 Label working containers of toxic materials such as windex. Pf Observed several windex bottles w/ no label CDI: items labeled properly

3-501.15 Keep items in cooling uncovered. Pf Observed mashed potatoes covered while cooling. CDI: uncovered

3-304.14(B) Store in-use wiping cloths in sanitizer in between uses.

3-30412 Store in-use utensils in clean/dry container (@ bar).

4-202.11 Cut. boards shall be free of cracks (wooden board @ sand. area). CDI: discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet without barrier. CDI, food employee corrected by instruction, food employee return to properly wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food large plastic containers in hand washing sinks in both bars, plastic containers contained soda nozzles in sanitizer. CDI, PIC removed containers.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed one container of cooked beef with date mark of 11/22. Cooked beef observed at 45F at flip top. Foods cold holding between 42F and 45F may be held for up to 4 days. Four days include the day food is prepared. CDI, PIC voluntaily discarted product.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory, reminder and disclosure, missing from special game day menu. Menu was used for sunday. CDI, PIC removed special game day menu. Special menu will be used in the future, menu will be re printed with consumer adivsory. PIC has agreed to email a copy of menue before printing to ensure consumer advisiory, reminder and dispclosure, is included.

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 tomato, and deli meats cut and placed in cold holding units to cool for service. CDI, food employee moved products into walk in cooler to rapidly 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 working containers and bottles not labeled. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint while working in kitchen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups in sandwitch station stored with lip portion of cup exposed, to contamination. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine sanitizer strips damaged and no longer reading concentration of chlorine at bar area. CDI, EHS provided some test strips to use while new test strips arrive.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several bags of trash, debris, and other broken, or unnecesary litter around waste compacter. Ensure area is kept clean. Compacter is shared with five other locations, responsability still remains.

Observed no paper towels at hand sink in upstairs serving area, hand sink blocked by server tray used for dirty utensils. CDI - restocked and tray moved. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed no parasite or aquaculture letter for salmon offered undercooked on menu. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf

Repeat non-compliance: Observed soda nozzles collecting residue in sandwich shop. PIC stated that soda guns and nozzles are soaked in soda water only. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Beverage dispensers must be washed rinsed and sanitized daily. **Improvement from previous inspection.

Observed chicken at 46.5 degrees and corned beef at 48 degrees in walk in cooler. Observed cut lettuce in walk in cooler at 46 degrees F. CDI - discarded 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.

Repeat non-compliance: Observed chili oil sauce dated 8/28, product contains cooked peppers. 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 **Improvement from previous inspection.

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

Observed single service cups stored in sandwich shop with mouth contact areas exposed. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Repeat non-compliance; Observed all flip top cutting boards on cook line damaged. Observed single door upright cooler near prep line, double door cooler in sandwich shop, and reach in units on cook line with damaged shelves. Observed damaged gaskets on 2 door reach in across from single door upright at cook line, and on 2 door upright in sandwich shop 4-501.11 Maintain equipment in good repair.

Repeat non-compliance: Observed residue collecting on gasket separating bar taps and wood covering in upstairs and downstairs bar. Observed light mounted on underside of bar collecting residue at lower bar over ice well. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed thank you bags for storage of rolls. Observed 2 soups stored in walk in cooler with no lid. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed interior of ice machine collecting residue. Observed soda guns collecting residue throughout bar on main floor. Observed ice basin in upstairs beverage station collecting residue. Observed dish washers behind bar not properly sanitizing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI - machines not in use at time of inspection, main dishwasher to be used until service is complted, repair ticked called in during inspection

Observed turkey in sandwich station area at 121 degrees F. CDI - turkey is properly cooked then held for less than 3 hours. Discussion about implementing time for the hot special item. Time form filled out. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed fires and mashed potatoes on speed rack in walk in cooler not dated. 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 fish thawing under running water. water over 70 degrees. 3-501.13 Use approved thawing methods.

Observed door to outside propped open in basement. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed several damaged cutting boards. 4-501.11 Maintain equipment in good repair.

Observed residue collecting around taps and wood frame at top in upstairs bar. Observed soda fountain collecting residue at shield over ice bin in upstairs beverage area. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed trash collecting around dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed lights in basement not shielded or shatterproof in hallway were food is transported, florescent light shield in front of meat cooler damaged and bulb exposed. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a personal drink stored above a prep unit. CDI - drink was removed.

Repeat violation 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed the menus missing the disclosure at the being of the consumer advisory. Disclosure should read "These items may be cooked to order." Verification required 3/9/2017

\Repeat violation 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 salt containers not labeled and a squeeze bottle of water not labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed scoop handles down in the sugar bin and wheat flour bin.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the upstairs bar. CDI - PIC sent handwash sign via email today. -0-

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 cold smoked salmon on new menu without parasite destruction information. CDI - PIC contacted supplier and obtained information. Keep available in the facility for inspections. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written time procedure for pickles, blanched fries and pickle spears on the counter for wait staff dispensing. -0- REPEAT CDI - PIC emailed TPHC form today.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed newly printed menus with a reminder with asterisk on the menu, but no disclosure. Cold smoked salmon does not have an asterisk, referring to the cold smoking, which does not reach a kill step in the process. Provide asterisks for all cold smoked salmon dishes and add the disclosure to all menus. VR required no later than 10/07/2016. -.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach container with glass cleaner inside. Label spray bottles correctly. -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 freshly prepared pico de gallo and deep portion of sliced turkey with wrapping and lid present. CDI - Wrapping and lid vented to allow cold air flow and removal of warm air. -1- REPEAT

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 of condiments in the flip top without label and oils in the sandwich shop with labels. Label these with the common name of the food. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in all bar areas. Maintain drain lines and pest control methods, increasing service as necessary to remove the fruit flies. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oranges stored on the floorr of the walk in beer cooler. Keep off the floor at least 6 inches. -1- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing wrist watch while preparing food. CDI - Employee removed watch and reminded to removed prior to food service daily. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed new glasses on the floor in boxes in two storage rooms. Keep at least 6 inches off the floor. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed uncovered lip areas on to-go cups in the upstairs bar and in the wait station downstairs. Keep lip area protected. -0-

4-501.11 Maintain equipment in good repair. Observed missing handles on three flip top coolers. Repair. -0- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden carving station with a deep split in the wood. Repair or replace.

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 outer splash guard of the ice machine and buildup on the interior of the flip top lids. Clean these. -0-

5-205.15 Maintain a plumbing system in good repair. Observed broken urinal in the upstairs patio restrooms. Repair. -0-