PINKY`S WESTSIDE GRILL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade to a robot coup to be stored as clean on the dry storage racks across from the RIFs and had visible cloth debris/fibers in a ridge on the blade. Cloth remnants suggest the facility is cloth drying despite the EHS not observing it on site. EHS informed the PIC that they must allow for dishes to properly air dry and cannot use cloths to dry the dishes following cleaning. If necessary and when in a time crunch the facility may use a single service disposable paper towel but cannot use reusable cloth towels to dry dishes. CDI - PIC placed blade at the 3 compartment 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed raw tilapia to be thawing in a bin one of the food prep sinks under running water that was at 80F. EHS advised the PIC that during the summer months they must add ice the water during the thawing process to keep the temperature below 70F as the ground water often comes out of the taps above 70F. CDI - Ice added to water and temperature observed below 70F.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies to be throughout the kitchen at the time of the inspection.

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 an opened bag of shredded lettuce to be stored in the lowboy portion of the cookline opentop and not to be provided with a date mark. PIC stated it was from the night prior after refilling the insert container in the opentop. Insert container was observed with a proper date mark but the opened bag was not. CDI - PIC date marked bag to match the correct date mark on the insert container. 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)(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 the timer on the wall adjacent the stove top that the facility uses to keep track of the TPHC discard times to not be started and French fries and sweet potato fries were observed out and stored on the shelf above the cookline sink. CDI - Timer started. Facility only holds the fries for 2 hours before rotating the product.

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed insert containers of mango salsa and beans to have small plastic deli containers of mango salsa and beans stored directly in the insert container with the exterior of the deli containers touching the food in the insert containers. CDI - Deli containers removed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a small knife to be stored directly in the cookline opentop refrigerator with the handle in direct contact with sliced tomatoes. CDI - Knife removed and proper stored so that it does not contaminate food.

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 the facility now utilizing TPHC for the sweet potato fries and French fries that were slacked out of refrigeration on previous inspections. Facility is properly using TPHC on the line by using a 2 hour timer that is on the cookline wall but did not fill out the previously provided TPHC written procedures document. CDI - New TPHC written procedures provided and filled out at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base and gaskets of the 2 door RIF and 3 door RIF in the back dry storage area. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed a continuous drip leak in the drain pipe to the cookline handwash sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the doors to the dumpster, cardboard dumpster, and grease dumpster to be opened at the time of the inspection. CDI - All dumpster doors closed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone charger stored directly on the exterior of a cleaned food processor. REPEAT. CDI - Charger moved.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of cherrys with dents along the top and bottom seams of the can and stored amongst wholesome cans on the can rack. CDI - Labeled “do not use” and removed from can rack.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a tray of prepped raw burger patties stored on the top shelf of the cookline 1 door lowboy beneath the bun toaster directly above an insert container of RTE deli ham. CDI - Ham moved to WIC and burgers moved to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a tray of prepped raw burger patties stored on the top shelf of the 1 door lowboy beneath the bun toaster directly above an insert container of raw salmon. - Observed multiple cartons of eggs stored on a shelf in the WIC directly above containers of raw seafood. CDI - Storage order rearranged in the 1 door lowboy refrigerator and the WIC. 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 the robocoup to be stored as clean with food debris built up in the hard to clean crevices. CDI - PIC placed at 3 compartment 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of lettuce, spring mix, and a condiment bottle of house made Caesar dressing stored in the cookline opentop refrigerator at temperatures of 46F, 50F, and 45F, respectively. All items were prepped that day between 9:30am-10:30am and had today’s date mark on them but PIC stated none of the items on the cookline were actively cooling. REPEAT. - Observed an insert container of deli ham in the 1 door lowboy refrigerator beneath the bun toaster at a temperature of 55F. PIC stated it was sliced earlier that morning at around 10am. CDI - PIC placed all items into the WIC to rapidly cool. 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 containers of pico de gallo and diced tomatoes cooling at inadequate rates in the WIC due to the items being covered in plastic wrap prior to being completely cooled down. REPEAT. CDI - PIC uncovered container of diced tomatoes and pico de gallo and EHS observed proper cooling rates at the end of the inspection. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. - Observed 2 insert containers of tater tots and an insert container of sweet potato fries that were stored on the shelf above the fries hot holding unit. PIC stated they were frozen and held out there until they are needed. EHS observed only one container of tater tots to still be frozen and the other insert container of tater tots and container of sweet potato fries were at temperatures of 53-55F. Facility must utilize TPHC on these items if they are to be held outside of refrigeration and above 41F in the kitchen. CDI - Items placed back into RIFs to rapidly cool.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets of the WIC to have a buildup of black grime.

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 a buildup of food debris and single service containers/gloves on the floor of the cookline.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed multiple sealed employee beverages stored in refrigeration throughout the cookline. A designated and labeled area for the storage of employee drinks must be used going forward. REPEAT.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC directed employee to rewash hands and food employee properly rewashed hands. -0- 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handsink to dump a drink. -CDI- EHS educated PIC on proper use of handsink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at cook/grill line. -CDI- EHS provided signage. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed house made sauces containing TCS ingredients in prep unit above 41F. Observed onions in buttermilk on ice bath above 41F. -CDI- PIC placed items in freezer to cool back down. EHS educated PIC on filling sauce bottles halfway, maintaining them at the bottom of the unit or maintaining them on time. **REPEAT** -1.5- 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 items prepared today such as cut romaine lettuce, spring mix and guacamole (contains cut tomatoes) cooling in prep unit. Observed cut romaine lettuce and spring mix cooling in WIC with protective coverings. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC and removed protective coverings to facilitate rapid cooling. **REPEAT** -1- 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored above retail items under prep tables and at dry storage area. -CDI- PIC relocated items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed boiled turkey between 42-43F, housemade spicy ranch at 45F, cut lettuce at 45F, sliced cheeses between 42-45F and raw turkey at 43F. -CDI- PIC placed items in WIC or freezer to cool back down. -0- 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 4 containers of cut lettuce prepared today cooling in WIC with lids and plastic coverings at a low rate. Observed 3F change in veggie burger mix prepared today. Items were found cooling in bus tub, tightly packed with no active stirring. CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items on sheet trays to facilitate rapid cooling. **REPEAT** -1- 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados and limes. -CDI- PIC removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC unstacked items to allow them to properly air dry. **REPEAT** -1-

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./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 food employee drinking in food prep area with a cup without a lid. -CDI- EHS educated food employee on using a cup with a lid with a straw when drinking in food prep areas. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed hot held items with no protective coverings. -CDI- PIC covered items. **REPEAT** -1.5-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed cut tomatoes, portioned raw chicken and banana pudding prepared yesterday above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items and placed raw chicken in freezer to rapidly cool back down. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut tomatoes, raw chicken and banana pudding prepared yesterday above 41F. Cut tomatoes were cooling in plastic container with lid filled to the top. Raw chicken was in individual plastic bags in bus tub with lid. Observed shredded lettuce prepared today cooling in metal container with plastic covering. Observed crab hush puppy batter cooling at a slow rate. Batter was cooling on sheet tray but very full/packed. -CDI- EHS educated PIC on proper cooling methods and PIC discarded of banana pudding and cut tomatoes, placed chicken in freezer to rapidly cool back down and separated shredded lettuce on sheet tray to facilitate rapid cooling. **REPEAT** -0.5- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee working with raw shrimp then change gloves to go to work with RTE food without washing hands. -CDI- EHS educated PIC on when to wash and food employee removed gloves and washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- PIC educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed the majority of items on hot holding steam table with no protective covering. (Steam table located next to handwashing sink- high risk of contamination). Per PIC, there is normally a barrier there but it was taken down during remodeling and hasn’t been replaced. -CDI- PIC placed lids on items. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw ground turkey stored behind ground beef in cold drawers. Observed raw pork stored over veggie burgers in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed in-use spatulas on the line, when EHS asked PIC when was the last time items were changed, PIC stated at around 11a this morning (it was after 3 at this time). -CDI- EHS educated PIC on changing items every 4 hours and PIC replaced spatulas with clean ones. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed black beans prepared around 10 this morning at 128F (time was 2:00p). Observed 2 containers of chili prepared at 10 this morning at 78F. Observed pimento cheese prepared yesterday between 43-45F. Observed gravy (containing onions and mushrooms) prepared this morning at 67F. -CDI- PIC voluntarily discarded items. -1.5- 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 sliced cheeses prepared about 3.5 hours ago at 42-44F. Observed raw shrimp prepared today about 3.5 hours ago between 57-63F. -CDI- PIC placed items in freezer to rapidly cool down. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw shrimp in buttermilk in lowboy at 46F. Observed housemade chipotle mayo, chicken rolls, spring mix and housemade horseradish sauce in prep unit above 41F. Observed ambient air of unit at 46F on far right side. Observed onions in milk on ice above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. Refrigeration company arrived while EHS was present and cleaned radiators. Ambient air of lowboy unit was at 39F before EHS left. Both prep unit and lowboy doors are not properly closing. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no date marks on housemade parsley dressing (contains fresh garlic and oil) and housemade cherry yum yum (contains condensed milk) in sauce coolers. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with missing label. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed several items prepared today and 2 pimento cheese containers prepared yesterday that did not meet cooling parameters. Observed sliced cheese and raw shrimp prepared today that would not have reached cooling parameters without EHS intervention. Items were stacked on top of each other, in large containers and/or covered. -CDI- EHS educated PIC on cooling methods and PIC discarded items that did not reach cooling parameters and placed other items in freezer to rapidly cool down. -0- 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. -Pf- Observed PIC’s thermometer with <2F difference in temperature. -CDI- PIC had another accurately calibrated thermometer in office available for use. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed air thermometer in prep unit not properly functioning. -CDI- PIC provided a new one. -0-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some sauce bottles in prep unit containing housemade sauces with no labels. Observed multiple bottles of housemade sauces in WIC with no labels. Observed flour and sugar with no labels. **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed doors not properly closing at lowboy and prep units causing internal temperatures and items of TCS items to increase. Repair or replace. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hand sink without paper towel. CDI. PIC provided one.

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 spices on prep line with no label. -CDI- PIC properly labeled items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored with aside of food touching non contact part of equipment. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep table during inspection. Facility uses spray bottles with sanitizer with rags, ensure wet rags are not left on prep surfaces between cleaning. 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 minor cleaning needed on gaskets in WI in units.

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 build up on vents, ceilings. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small reach in unit next to main prep unit holding burgers above 41F, see temperature chart. EHS found that ambient temperature of unit was around 55-60F, unit is not properly functioning. Employees stated that the burgers were stored in unit overnight. CDI- all burgers voluntarily discarded from unit, EHS instructed PIC to inform all employees to not use this unit until fixed, put piece of tape on door with note to note use- and taped door shut. Facility called for unit to be serviced during inspection, will not use until holding temperature at 41F or below. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork that was pulled from freezer with 7/22 date label, this is the date the product was cooked and frozen, needs to have a freezer pull date to ensure product isn’t exceeding 7 day limit once thawed. CDI- thaw date placed on product during inspection. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep table during inspection. Facility uses spray bottles with sanitizer with rags, ensure wet rags are not left on prep surfaces between cleaning.

4-501.11 Maintain equipment in good repair. Observed small reach in unit not holding temperature, unit is not in good repair. Observed minor gasket damage on cold holding drawers gasket.

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 minor cleaning needed on gaskets on reach in units where sauces are stored.

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 FRP damage near handsink near cook line. Some areas where FRP is missing, wall is exposed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw turkey stored over RTE sauces and raw pork stored over raw shrimp in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tomatoes and raw chicken uncovered in WIC, slaw, tomatoes and hummus uncovered in RIC. -CDI- PIC covered items with lid or plastic wrap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed pan, vegetable slicer and utensils stored as clean with food residue. -CDI- PIC moved to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Found large volume of chili dated from previous day at 45.0 F. CDI- voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed veggie burgers, cooked chili, roasted red peppers, ranch and blue cheese above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

3-501.19 (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 prep line with cheese, sliced tomatoes, lettuce and other items on TPHC with no written procedure. -CDI- EHS emailed form to PIC and form was completed during inspection. -0- Procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 hamburger patties cooling, stacked high and covered in plastic wrap with no change in temperature after an hour, chicken cooling with lid, chili made yesterday at 45F in WIC. -CDI- PIC separated and uncovered chicken and hamburger patties to facilitate rapid cooling. PIC voluntarily discarded chili. **REPEAT** -1- 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 water and salt on prep line with no label and dry Nashville rub in dry storage area without a label. -CDI- PIC properly labeled items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee engaging in food prep with watch on. -CDI- PIC asked employee to remove watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with several plastic and metal containers stored as clean. -CDI- PIC placed containers back in dish pit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed stand along RIC for dressings with temperatures above 41F. Per PIC, facility recently repaired machine but is still having issues. PIC states he has another cooler that he can replace that one with. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate on faucet handles. CDI - PIC intervened, demonstrated proper hand washing and employee re-washed hands. -0-

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed x2 hand washing sinks with out hand washing guidance. CDI - EHS provided hand washing signage in English and Spanish and signage posted by PIC. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed blue cheese crumbles, american & provolone cheeses and romaine lettuce in the flip unit that were above 41 F. EHS noted flip top lids were removed at time of inspection. CDI - All foods were transferred to walk-in cooler to rapidly cool down and flip top lids placed back on unit. EHS re-visited the implementation of using time (TPHC) for all items at the make table with PIC. TPHC form forwarded to facility. ***3-DAY VERIFICATION REQUIRED TO ASSESS COMPLIANCE ON TPHC.

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 wrong date marking on sautéed mushrooms and container of expired cilantro-honey slaw (3/6-3/12). CDI - Mushrooms correctly labeled, slaw voluntarily discarded. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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. Observed large quantity of diced tomatoes cooling in a large plastic container at walk-in cooler. CDI - Diced tomatoes separated into x2 flat sheet pans to allow for rapid cooling. Product temperatures began to decrease towards < 41 F after 15 minutes. -0.5-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed x2 dented canned goods stored with intact canned goods on can rack. CDI - Dented cans removed. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s cell phone stored with dry goods at shelving unit in back of facility. CDI - Cell phone removed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.. Observed cole slaw, tuna salad, cabbage slaw, lettuce, tomato, potato salad and pimento cheese in the flip unit that were above 41F. CDI-items were placed into a ice bath to rapidly cool down. REPEAT EHS discussed using time with PIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed veggie chili, regular chili and black beans in the WIC that were above 41F. PIC stated that items had been in the WIC since last night. CDI-items were discarded. Observed cole slaw, tuna salad, cabbage slaw, lettuce and pimento cheese in the flip unit that were above 41F. PIC stated that items were just prepped 1 hour before EHS arrival. CDI-items were placed into a ice bath to rapidly cool down. 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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pimento cheese cooling while in a large buss tub, tomatoes cooling while wrapped and pimento cheese cooling while wrapped. CDI-pimento cheese was placed onto a sheet pan to allow for rapid cooling and tomatoes and pimento cheese were unwrapped. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed turkey in the WIC that was above 41F. PIC stated that turkey was left in WIC overnight. CDI-turkey was discarded. Observed tomatoes, cilantro coleslaw, coleslaw, and pimento cheese in flip unit that were above 41F. Observed grilled onions and sliced turkey in the cold drawer that were above 41F. PIC stated that all foods were left in overnight. CDI-foods were discarded. EHS advised PIC to place foods in WIC or reach in overnight. Also discussed holding food on TPHC during business hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tomatoes and black beans cooling while covered. CDI-foods were uncovered to allow for rapid cooling. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed frozen chicken wings over French fries in the freezer. CDI-fries were moved to the shelf above the chicken.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hot dogs in the reach in drawer and reach in cooler that were not properly date marked. CDI-hot dogs were dated for the correct date. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk dated 02-14-22 in the bar reach in fridge. CDI-milk was discarded. REPEATA

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 Observed tomatoes, coleslaw, slaw ham and chicken salad cooling while covered. CDI-foods were uncovered to quickly cool. Observed chili in the WIC dated 02-20-2022. Chili was above 41F and was in a deep container. CDI-chili was discarded. EHS advised PIC to cool chili on sheet pans. REPEAT

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI-EHS educated and provided PIC with poster and a template for procedure of diarrheal and vomiting events

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chili in the WIC that was prepared yesterday and was above 41F (46F). CDI-chili was discarded. EHS advised PIC to cool chili in a shallow container or on baking sheets before moving to a big container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushrooms and onions in cold hold drawer. Wings and hotdogs in reach in cooler that were above 41F. Mushrooms and onions were in cold drawer over night while wings and hotdogs were being used from the reach in. CDI-mushrooms and onions were thrown out. Hotdogs and wings were taken to the WIC to quickly cool down.

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 Observed turkey in the WIC and cold hold drawer that was dated 11-21-2021. CDI-Turkey was discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed cole slaw, crab dip, tuna, and milk that were not dated. CDI-milk was opened earlier in the day and was dated. Cole slaw, crab dip and tuna were prepared yesterday and were dated. EHS advised PIC to label all TCS foods once they are opened and that they are good for 7 days.

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 Observed chili in the WIC prepped 11-28 that was above 41F. Chili was in a large container. CDI-chili was thrown away, PIC advised on how to safely cool foods. EHS suggested using ice baths and ice wands to quickly cool foods. Or using sheet pans and shallow containers and allowing food to reach 41F and below before moving to larger container. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee hand raw food and then go to work with ready to eat food without handwash between glove change. CDI PIC instructed employee and he washed hands and changed gloves. 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 pico cooling in too great of volume and covered at insufficient rate to meet cooling parameters . CDI moved to shallow pans and proper cooling rate achieved.

3-501.13 Use approved thawing methods. Observed pork thawing under running water measuring 82 degrees. CDI advised that thawing water must be under 70 degrees to utilized this process PIC moved pork to refrigeration to continue thawing.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet without using a barrier (such as a paper towel). CDI - Employee was asked to rewash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed two employees change gloves without conducting a hand wash. CDI - Employees were asked to wash hands before changing gloves. -2 points-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Establishment has recently started selling mussels. Establishment had bag of mussels in walk in cooler with source identification tag still attached. PIC stated that other bags of mussels were consumed but shellstock tags were not retained. A verification to determine if establishment is in compliance is scheduled for 2/25/2021. -1 point-

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) PIC stated that chicken wings are par cooked using a non-continuous cooking method. Establishment did not obtain prior approval for regulatory authority or have written procedures for their non-continuous cooking process. Establishment has been asked to stop all non-continuous cooking processes until approval of written procedures is obtained. A verification will be conducted to determine if establishment is in compliance. -1.5 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large and deep plastic containers of crab hushpuppy mix in walk in cooler with temperatures of 60F. PIC stated that items were prepared approximately 3 hours prior to inspection. CDI - PIC removed items from plastic containers and spread food item on shallow metal hotel pans to rapidly cool to 41F or less. Multiple strategies for active cooling methods were discussed with PIC. -REPEAT- -1 point-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed plastic containers of potato salad, tuna salad, and crab mix cooling with tight fitting plastic lids in place. Items were holding at 43F. CDI - Lids were removed to allow cold air to circulate around and through the product. -0.5 points

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in cooking and dry storage areas. Keep premises free of insects to prevent contamination of food products or infestations. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed deli slicer, stored as clean, with residues of ground beef on equipment base. Recommend higher frequency of cleaning. -REPEAT- -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and FRP in cooking area near trash cans with heavy soil and food residues. Observed soap dispenser near three comp sink with brown residue and build up. Recommend more thorough and higher frequency of cleaning. -0.5 points

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in men's restroom. CDI - Provided PIC with appropriate signage to be posted. -1 point-

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 ground pork in zip lock bags without date marking in reach in freezer. Observed open pack of hot dogs in walk in cooler without date marking. CDI - PIC labeled items with correct dates. -REPEAT- -3 points-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three canned food items that were dented with damaged seams on can rack in dry storage. PIC stated items were set to be returned. CDI - PIC was asked to designate a separate area for cans marked for return to supplier and cans were removed from can rack. -0 points-

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 stored in large bin of flour with handle making contact with food product. CDI - PIC positioned scoop in flour where the handle does not make contact with food. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight pink build up in ice machine. Recommend higher frequency of cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and food stored over customer food on shelving in dry storage area. CDI - PIC moved employee food to a designated area. -0.5 points-

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 - 0 pts - Observed one staff wash hands for less than 5 seconds. CDI - Employee rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed trash can in front of hand sink blocking assess. If large trash can is to be used it should be moved away so that access is provided at all times. CDI - Trash moved to provide access.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed at least 3 food employees re-enter kitchen after going outside (working with broom and trash) and not change gloves when entering. CDI - Kitchen manager huddled all staff and explained that gloves should be removed when entering from outside and working with clean areas and food. All staff removed gloves and washed hands prior to donning gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several knives, can opener, dicer, and robocoupe soiled. All items must be clean to sight and touch prior to storage. CDI - Placed at three comp sink to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all items in cooler drawers reading 44-47F. Observed all items in small reach in reading 42-46F. Observed all items in walk in cooler reading 43F. Observed tomatoes reading 47F from the day before. All items in cooler drawers and reach in moved to freezer to be cooled down. Walk in cooler is not properly functioning to hold all foods at 41F or below. Owner is in the process of purchasing a new compressor to provide optimum temperatures for all products. A verification is required for all items in the establishment to determine compliance. Items above 45 were voluntarily discarded.

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 foods stored in the make top with no label. Observed turkey, hotdogs, milk, pico, wings, and other items in reach in with no dates. Observed several items with the date placed in the reach rather than the date prepared. Maintain the proper date of all foods when prepared. CDI - All items properly labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Observed tuna salad, crab hush puppy mix being cooled in deep containers. Observed onions cooled in a shallow pan but piled high in center. Observed tomatoes and pico being cooled tightly covered. CDI - Items in deep container placed in shallow pans. Onions spread out and placed in freezer. All other items loosely covered.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf - Observed no thin probe thermometer in the establishment. Establishment only had infrared and dial thermometer. Verification required by January 10th for thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0pts - Observed outdoor storage room with mesh unattached from door. Outdoor storage room should be protected. Repair/Replace mesh to provide proper screening.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0 pts - Observed Robocoupe and knives stored wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - C - Observed clean knives stored in between prep table and wall. Knives should be stored in a clean area

5-501.115 Maintaining Refuse Areas and Enclosures - C - 0 pts - Observed several unused equipment items in the dumpster area. Remove all unnecessary items that are not going to be used.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Management was only able to locate a few of their employee health policies. There is a policy on the wall in the bar area, but partially hidden behind a sign. CDI-Management is going to print out more copies of the policy and review again with staff. A copy of the policy was provided in the sticker form in english and spanish.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the right side of the 3-door prep cooler holding product above 41F. The left side of the unit is holding at 40F or below. It appears their is a circulation issue. Management contacted their refrigeration operator to come out and service the unit. Observed the walk in cooler holding product above 41F but below 45F. This is the first inspection with the new cold holding rule of 41F or below. Have the temperature lowered. Also observed a metal drop pan filled with ice holding cooked peppers, onions, and mushrooms. The product is holding above 41F but below 45F. Ensure product is holding at 41F or below.

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 the vegetable burger, and the kimchi (not fermented) past their time temeprature date marking requirements. CDI-The items were 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 lettuce and spring mix cooling in the top portion of the prep cooler. CDI-The lettuce was moved to the walk in cooler to finish the cooling process. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed a power drill stored on the dry storage shelf in the back. CDI-The drill was removed to the office.

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 shelves in the walk in cooler. Have cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink reading 0 ppm quat. Observed food employee sanitizing dish. PIC stated that sanitizer was out today and a call has been made to get it fixed. CDI- Sanitizer was fixed during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on slicer. PIC stated that slicer gets cleaned after every use but no cleaning was observed during inspection of 2 hours. CDI- Slicer was taken apart and cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice matching with pink slime and black residue on the interior top part.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two batches of chili in an ice bath and fried turkey breasts in walk in cooler not cooling at the proper rate. The chili did not change temperature in the 45 minute time span. Fried turkey breasts were cooling at a rate of 0.4 F per minute and the rate needs to be 0.54 F per minute to achieve proper cooling time. CDI- Chili was removed from ice bath, spread on sheet pans and placed in freezer. Turkey sandwiches were unwrapped. Chicken wings and hot dogs were placed in freezer. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed two bathes of crab corn dog mix not cooled at the proper rate. CDI- The mix was spread out on shallow pans.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In walk in cooler observed a plastic container of cooked beans not date marked. REPEAT. CDI- Beans were date marked. 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 In walk in cooler observed cooked chili that PIC stated was cooked this morning with a date mark of 11/23. Observed cauliflower soup dated 11/21 at 43F and turkey dated 11/21 at 44F. Both foods should be 41F or below if held more than 4 days. REPEAT. CDI- Food was discarded.

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 several food items on TPHC with no time stamp. Facility has procedures, but no foods were marked. REPEAT. CDI- Foods were time stamped.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility producing kimchi with no state variance approval. CDI- Kimchi was discarded. do not produce kimchi with current recipe until approval from the state. CDI- Recipe changed while on site.

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 approved cooling methods not being used. Thick turkey breasts tightly wrapped in foil. Vegetarian chili being cooled in ice bath with no temperature change after 35 minutes. Ice bath will not be an effective means of cooling for thick foods. CDI- Foods were spread out on sheet pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and salt not labeled and also working containers with no label. REPEAT.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans in dry storage area. Cans were removed and PIC stated that they would be thrown away.

4-501.11 Maintain equipment in good repair. Observed two reach in coolers with broken handles and also a split gasket in a reach in cooler.

3-202.15 Package Integrity - PF Observed several cans with significant dents. CDI, PIC voluntarily disposed of dented cans.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed feta cheese date marked 1/25 held in walk in cooler, as well as used at the flip top. CDI, PIC voluntarily discarded product. 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 foods such as coleslaw at flip top without date mark. Ensure Foods from larger batches are also dated with date food was prepared. CDI, foods dated.

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 foods on TPHC without time stamps. PIC provided procedures, but items on the cook line, on TPHC were not stamped. CDI, Food was stamped with correct time. Observed Fries not out of temperature control, but was not included in TPHC procedures. CDI, PIC added to TPHC procedures.

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 working containers without identifying label.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored without protective sleeve.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow preventer missing at mop sink. Spraying arm was connected to hosebib. CDI, PIC removed spray arm, will not use.

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

REPEAT 4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting pink bio-film on inside surfaces in need of cleaning. (points not increased due to improvement)

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 staff not time stamping products using TPHC procedures. CDI time stamps provided.

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 sealed bulk containers of honey slaw cooling in walk-in cooler measuring 51F; CDI lids removed and containers placed where air flows across product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean with food debris and residue stuck to surfaces; CDI utensils pulled and placed into dirty dish pit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken stored on top of stove top for (Hot Holding) according to chef measuring 105F. CDI grilled chicken reheated to 165F and placed in steam table to hold until use.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, various cheese stored in prep cooler unit (top section) over stocked measuring 49-52F for cold holding. CDI items portioned out properly and placed into walk-in cooler to cool and placed in prep cooler with new product coming from walk-in that measuring 45F and below.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed split/torn gasket on reach-in cooler unit in need of repair. Observed damaged plastic containers / lids in need of replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed containers of cut tomatoes, slaw, sliced cheese, pimento cheese all cold held in prep cooler measuring 49_50F (see temp chart). CDI TCS food in unit discarded. TPHC procedures will be used until unit is repaired. VR to ensure unit is operating a peak performance.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall stripping at entrance into cook line in need of repair.

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 large sealed container of pork BBQ cooling inside walk-in cooler measuring 52F. CDI container uncovered so air flow can move across surface of product. Observed temp at 46F by end of inspection.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezer, surfaces of cooking equipment).

5-103.11(B) 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water measuring 70F at hand washing sink. (100F) required. Two available sinks will be used until repair can be made.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler holding food above 45F. CDI: Items placed on time temporarily until facility maintenance person could come out and repair cooler. Items in make table moving quickly, nothing lasting more than 1 hour before being refilled. REPEAT VIOLATION VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw in bus tub covered that was above 45F. Product was made 20 minutes prior to inspection and was cooling. CDI: Product uncovered. Improvement since last inspection. REPEAT VIOLATION

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed splash guard on prep sink in need of caulking to create smooth, cleanable surface. VERIFICATION REQUIRED

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one dented can of jalapenos on dry good shelf. CDI: Item set aside for credit.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue throughout chute. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed buttermilk squash, buttermilk onions, and lettuce in make area holding above 45F. Observed sliced tomatoes and garbonzo beans holding above 45F in WIC. CDI: Items rapidly cooled in ice. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooling in WIC tightly covered. Observed sliced tomatoes cooling in WIC tightly covered. CDI: Items vented, and ice added to ice bath for shrimp. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed shrimp and fish pieces holding above 45F. Items were thawed in warm water and placed in refrigerator and WIC without proper cooling. REPEAT VIOLATION

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed no label on large bottle with clear liquid. PIC identified it as water. CDI: by labeling bottle water. REPEAT VIOLATION 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed baked goods packaged for consumer self service with no address of facility. All other items have been corrected since last inspection. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large tub of flour with lid open and not in use.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored with spray bottles. CDI: Discussion with PIC that all wet cloths need to be stored in sanitizer between uses.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler and WIC. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ensure equipment is used for its intended purpose. Observed 2 coolers for "prepackaged and bottled products only" holding house made sauces in portion cups and house made banana pudding. REPEAT VIOLATION

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at bar sink. CDI: PIC provided with sign today.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee prepping raw chicken on scale. Observed employee put scale away as clean without W/R/S FCS. CDI: Employee directed to clean scale after each use 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up throughout. CDI: PIC began cleaning ice machine during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp thawing in sink at 56F. CDI: Shrimp moved to prep immediately. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one gallon of milk opened 1/5 with no date. CDI: PIC dated product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer at bar with no label. CDI: PIC labelled bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken that during prep exceeded 45F. Chicken was being portioned and placed in a deep plastic container, tightly packed. CDI: PIC moved chicken into a thinner layer and placed it into the cooler.

l3-501.13 Use approved thawing methods. Observed raw shrimp thawing in standing water. CDI: Shrimp moved to prep immediately.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and water in unlabelled containers. CDI: Items labelled by PIC 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed baked goods for grab n go on display at the bar. Items had no label. VERIFICATION REQUIRED.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with ring containing stones on hand preparing food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items on floor of dry storage crate.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Use equipment for its intended purpose. Observed 2 coolers labelled "bottled and prepackaged products only" being used to store facility made dressings.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored next to food service equipment. Store employee beverages in a designated location away from food, equipment. CDI moved beverages to bottom shelf on empty rack.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored next to ready-to-eat cooked chicken wings in low boy cooler. CDI by rearranging storage order of foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in the prep cooler stored > 45F. Observed talipia thawing in the prep sink > 45F. CDI by adding ice pack to lettuce. CDI by begining prep of fish.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer buckets.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet tight-stacked containers on the drying rack.

6-301.12 Hand Drying Provision - PF. No papertowels provided at handwashing sink near cook line. CDI- Operator Andy Cauble, replaced papertowels at sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Gelatinous residue and some mold on upper interior portion on ice chute inside ice machine. CDI- Operator cleaned. Dish machine testing at 0ppm for chlorine sanitizer. CDI- Operator replaced chlorine concentrate on dish machine line, concentration tested at 50-100ppm.

3-501.15 Cooling Methods - PF. One container of lettuce being placed in prep cooler during cooling process. CDI- lettuce removed, method corrected.

3-304.14 Wiping Cloths, Use Limitation - C. One wet cloth being used under cutting board. CDI- corrected.

3-501.15 Cooling Methods - PF. Cooked turkey wrapped in foil and stacked one on the other being cooled in the walk in cooler, container of raw fish being cooled down tightly covered in walk in cooler, container of lettuce being cooled in prep cooler. CDI- discussed options for rapid cooling with operator. Facility kitchen manager corrected all methods immediately.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Two containers of in use, unlabeled breader not labeled per rule. CDI- verbal advisement to label all in use dry goods, seasonings, oils, and dressings with the common name of the food items.

3-304.12 In-Use Utensils, Between-Use Storage - C. In use tongs being stored on partially opened fryer door. Dried oil and food debris on door. CDI- Kitchen manager corrected storage immediately.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Plastic containers stacked tightly while wet. CDI- corrected

4-202.11 Food-Contact Surfaces-Cleanability - PF. Can opener blade is peeling. Replace blade.