JACK BEAGLES

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at handsink in back prep area. CDI PIC replaced.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repackaged, raw chicken skins, stored above cooling ready to eat noodles in WIF. CDI PIC changed order. Repeat 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 raw chicken skins stored above beef hamburger patties. CDI Items reordered. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 meat chili with date marks from date of cooking and freezing (8/9, 8/12) but no date of pull and placement into RIC. CDI PIC placed second date marks on items. 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 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 large, deep well metal container with dense item, mac noodles, cooling at rate insufficient to reach 70F in 2 hours. CDI PIC separated into sheet pans to quickly cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies flying around in prep area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in back prep area at 500 ppm Quat. Bottle of chemical stated proper concentration is supposed to be 200-400. CDI PIC changed out sanitizer and tested properly.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use spatulas stored in water holding below 135F in cold holding unit.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed flat griddle where bread is toasted using oil, creating oil-laden vapors, stored in use not under hood system. Needs to be used and stored under hood system.

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. Clean exterior of cold holding, handles, hot holding units, grill, fryers, and ovens 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 ceiling tiles missing from area by kitchen 3-comp sink. PIC to replace tiles. 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 several areas in kitchen and back WIC room in need of general cleaning. PIC to address cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw sausage above ready to eat items in cold drawers. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black and pink buildup in ice machine. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the LB and Flip top cold items above 41(tomatoes, ranch, blue cheese, hot dogs, implosive patties, cheese, lettuce, etc.). PiC voluntarily discarded all items above 41. EHS will return by 3/26/26 to verify fliptop, and low boys are holding TCS foods at 41 and below. EHS will implementing a risk control plan if cold holding is not fixed by 3/26/26. 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). Observed several items held longer the 24 hours without a date mark. PIC added appropriate date mark. 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 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 several items being hand longer then 7 days (3/16, 3/12, 3/9). Observed several items date marked today that was prepped yesterday. PIC voluntarily discarded items passed 7 days. PIC added appropriate date marking. 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 noodles cooling in WIF in dense portions with a cooling rate of .04. CDI - PIC portion out noodles on sheet tray for rapid 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 .

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 cheese sauce package being thawed in prep sink without running water or fully submerged. PIC moved sauce into bigger container in cold, running water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed whipping cloth in 0ppm solution. CDI - PIC made new solution with proper ppm 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 wet wiping cloths, stored on prep counter. CDI - PIC moved to sani bucket.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed equipment and utensils, stored as clean wet nesting threw out the facility . PIC stored items to allow for self air drying.

4-501.11 Maintain equipment in good repair. Observed handle broken off WIF door. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed sink at front and back 3 comp with leaking facet's. Observed mop sink leaking water on floor PIC stated they will having someone come out and repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed female trashcan without a lid.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed emploee personal belongings (purse, jacket 2x) stored with food and clean food equipment. CDI - PIC moved times.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed food employee actively prepping food, hand sink in the back prep area without paper towels. CDI - Food employee provided paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cooked and ready to eat packaged blue cheese and cooked pork dressing stored underneath unwashed produce. CDI - PIC relocated items to proper shelf to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11 Observed robo coupe attachment with visible food debris. PIC stated that it was used that day and stored as clean. CDI - PIC returned robo coupe attachment to 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on the interior of the ice machine in the prep room. Ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, cut lettuce, housemade ranch, housemade blue cheese, shredded cheddar cheese in prep unit top as well as prep unit reach in (coleslaw, shredded cheddar) were holding above 41F. Observed house made hummus holding above 41F in prep unit. PIC stated hummus was made at 11:30am. PIC stated all other items were in prep unit overnight. PIC placed hummus in back prep walk in to rapidly cool. PIC voluntarily discarded all other TCS items. REPEAT Verification visit required in 3 days Facility will be placed on risk control plan if the cold holding is not in compliance at the next visit. 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 hummus in prep unit holding above 41F. Hummus was made at 11:30am. Cooling rate for hummus was .11, therefore not cooling at proper rate. PIC stated they did not place in walk in to cool properly and items were just placed in prep unit and grill drawer before reaching 41F. CDI - PIC placed hummus in walk in cooler to quickly cool. Food employee spread out grilled onions on a sheet pan and placed in reach in to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 hot dogs thawing on prep sink not completely submerged in water when inspection began. Food employee moved to sink with water running but hot dogs were not completely submerged. CDI - PIC placed hot dogs in deeper container and completely submerged hot dogs with running water to continue to thaw.

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 1 large white rolling bin not labeled. PIC stated it is a flour mixture. Label containers.

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 3 cases of single use items stored directly on the floor in the outside dry storage area. REPEAT

4-501.11 Maintain equipment in good repair. Observed prep unit with an ambient temperature of 47F. Observed reach in door on prep unit falling off when opened. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout facility that are rusted and in need to cleaning or replacing. Observed build up on doors of reach in cooler in kitchen. PIC stated ice machine was cleaned monthly. Increase frequency. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed washed lettuce being stored in a single use plastic bag. PIC removed lettuce and place in proper container. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed spatula with chips in it and melted handle. Observed lids and plastic pans with cracks. Replace or discard.

5-205.15 Maintain a plumbing system in good repair. Observed puddle of water on the floor near the mop sink in the prep room. PIC stated the mop sink is leaking and will call a plumber. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed receptacle in female restroom without a cover.

6-501.16 Store mops for air drying after use. Observed mop being stored on floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on pasta in back prep area. PIC stated there is an area for items to be stored.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed employee cutting limes for bar drinks with bare hands. CDI - employee provided education on bare hand contact. Employee discarded limes, washed hands and donned gloves to cut remaining limes. 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed one squeeze bottle full of house made Horsey Sauce at 44F in prep top. Per PIC, sauce was in prep top from the night before. CDI - PIC discarded sauce. Points not escalated due to improvement from previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal containers wet stacked on clean dishes rack in WIC room. PIC moved containers to 3-comp sink for w/r/s.

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 box of individually wrapped single-use eating utensils stored on the floor in WIC room. PIC moved box from the floor.

5-205.15 Maintain a plumbing system in good repair. Observed puddle of water on the floor by the can wash in WIC room. PIC stated the water is from a leak somewhere in the pipes along the wall and that a call was in for plumbing service.

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 ceiling tiles missing from area by kitchen 3-comp sink. PIC to replace tiles. 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 several areas in kitchen and back WIC room in need of general cleaning. PIC to address cleaning frequency.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. P Observed buildup on top interior of ice machine near walk-in cooler. PIC will have someone clean it soon. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils with visible food debris stored in clean section of dish room. Observed food debris in bus tubs used to hold clean utensils in kitchen area. CDI- utensils and bus tubes were placed at dish machine to properly clean. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 several items in stored in cooler drawer and prep cooler that were held above 41 F. PIC stated that items were placed in unit around 8am. CDI- items were denatured and discarded into trash. REPEAT (half points due to no point taken at last inspection). 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of ketchup bottles stored on floor in storage area. CDI- PIC placed case on the shelf. -zero-

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 several cups stored in separate containers of seasonings in storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of hot holding units, grill, fryers, and ovens in kitchen area. REPEAT (full 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from ceiling tiles in kitchen area. REPEAT (full points).

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating in the kitchen during inspection. Only eat is designated areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous utensils with visible food debris. Bus tubs were utensils were stored were full for food debris. Observed dishes stacked with visible sticker residue on them. CDI- Bins and utensils were taken to the dish pit to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed ground beef being cooked for chili only reach 135F before a food employee took it off heat to cool. CDI- EHS notified PIC that food had only reached 135F before it was taken off heat to begin cooling. PIC directed food employee to reheat item to 165F. EHS verified that the item reached 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions and grilled green peppers held on the stove for hot holding at 110F. CDI- PIC voluntarily discarded the items. PIC stated they will hold them cold moving forward. 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 milk stored in a well next to the grill holding at 44F. The intent was to hold the product cold. PIC is adding ice to steam well to hold temperature at 41F. CDI- PIC voluntarily discarded the item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork in the grill drawer with a date marked of 1/27. PIC verified that this date was incorrect. CDI- Item was voluntarily discarded. EHS observed an unlabeled container of soup in the RIC without a date. CDI- PIC voluntarily discarded the soup. (Points not escalated due severity) \ For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed grits and water bottle (stored at grill) without a label. CDI- PIC labeled items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping food without a hair restraint. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water in a HH unit temperature at 56F. CDI- EHS provided education and utensils were taken to be W/R/S and water for storing dishes was moved to the grill. 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 with handle in the product in flour and a scoop without the handle stored in grits. CDI- PIC corrected the flour scoop and removed the scoop in the grits.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes in the clean dish storage rack stacked wet. CDI- PIC took all wet stacked items to the dish pit to be W/R/S.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed 3-compartment sink in prep kitchen that had no chemical sanitizer. PIC stated that the facility takes sanitizer water from main kitchen to prep kitchen to be able to wash dishes. The 3-compartment sink in the prep kitchen needs to be provided with sanitizer to use. 10-day VR.

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 rust on shelves and below prep table shelving in need of cleaning. 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from ceiling tiles in kitchen areas. REPEAT (full points).

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with facility food, dishes, in the WIC and with single service items throughout the facility. PIC voluntarily discarded these items. EHS provided education about approved areas to store employee food 4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed facility cooking raw ground beef in the prep kitchen. According to the facilities permit, this is not allowed. The prep kitchen does not have the proper ventilation to cook foods. Permit states: ALL COOKING MUST BE DONE AT THE KITCHEN LOCATED AT 3213 N DAVIDSON.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. PIC was not present at start of inspection. Regional front line manager came in 15 minutes after start of inspection. GM came in 25 minutes after start on inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one on site has taken or passed an ANSI accredited test at start of inspection. Regional and General managers arrived 15 minutes after inspection. -zero- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on prep station for plating food across from grill area. CDI- drink was removed. -zero-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee return to the kitchen area from outside, and not removed gloves and wash hands before beginning to work with food. CDI- employee was educated by inspector. Employee removed gloves and washed hands.

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 cut hotdogs stored in cooler drawer without a date. Kitchen employee could not say what date items were removed from package. CDI- items were denatured and discarded into trash. REPEAT (half points due to severity). 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 (A), (B), (C ) Use approved thawing methods. Pf. Observed large chub of ground beef thawing on prep sink counter at room temperature. CDI- chub was placed in walk-in cooler and allowed to further chill. -zero-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food while wearing a watch on wrist. CDI- watch was removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint while preparing food.

4-501.11 Maintain equipment in good repair. Repair prep cooler door on prep cooler kitchen area. Observed water buildup in bottom of cooler. Items in cooler were held below 41 F.

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. Clean exterior of oven, grill, power outlets, electrical cords, refrigeration units, and shelving in kitchen areas. REPEAT (full 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from ceiling tiles in kitchen areas. REPEAT (full points).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates with stains on food debris on them stored in clean area of kitchen. CDI- plates were placed at dish machine to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of bleu cheese crumbles that were stored in prep cooler above 41 F. CDI- crumbles were denatured and discarded into trash. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no label on container of hotdogs and livermush (opened) in cooler drawers. CDI- items were properly dated with the correct date of opening. REPEAT (half points due to no points taken at last 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 .

3-302.12 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 seasonings, salt, black pepper, and powdered sugar near grill that were not labeled. CDI- containers were labeled.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatula stored in containers of water that was below 135 F and/or not overflowing. CDI- spatula was placed at dish machine to be cleaned. -zero-

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

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. Clean exterior of hot-holding units, refrigeration units, grill, and shelving in kitchen area. REPEAT (full 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. Clean floors in corners and under equipment in kitchen area. Clean splash form walls behind prep stations in kitchen area. REPEAT (full points).

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 container of cheese sauce that was not reheated to 165 F. Cheese sauce was made in-house. Cheese sauce was not properly heated before placed on steam table. CDI- Cheese sauce was reheated to 172 F.

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 container of cut hotdogs that were not dated stored in cooler drawer under the grill. CDI- container was denatured and discarded into trash. -zero- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers of food in steam table that were below dirty shelving in kitchen area. CDI- containers of food were covered.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatula stored in water at 37 F. CDI- instructions were given to place item in water above 135 F.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service items that were stored not inverted in kitchen area. CDI- containers were inverted.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace rusty shelving in kitchen area near grill and in walk-in cooler.

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. Clean exterior of containers, grills, fryers, refrigeration units, and hot holding units in kitchen area. REPEAT (full 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. Clean walls at mop sink in kitchen area. Clean splash from walls behind prep stations and equipment in kitchen area. REPEAT (full points).

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no paper towels at hand sink near grill area in kitchen. CDI- paper towels were placed at hand sink. REPEAT (half points due to severity).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were stored above 41 F. Employee stated that items were stored in the cooler this morning. CDI- PIC voluntarily denatured and discarded into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 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 salt and seasoning at the grill that were not labeled. CDI- containers were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in area near walk-in cooler of facility. Observed live roach crawling on table in dining room area. PIC provided documentation of the last pest control treatment. He also stated that the pest control will be by tomorrow.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container stored on cooker chicken wings in refrigerator in kitchen area. CDI- container was removed. REPEAT (half points due to improvements)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets and wrist watches on employees while preparing food. CDI- Items were removed. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet near 3-comp sink, and near walk-in cooler. CID- items were separated and allowed to air dry.

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. Clean exterior of grill, fryers, hot-holding units, refrigeration units, and shelving in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in kitchen area. CDI- PIC provided soap.

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 items in prep cooler that were prepared last night and did not properly cool. CDI- Items were denatured and discarded into trash. 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 .

3-501.15 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 cooling in prep cooler and stacked above the rim of the container. CDI- items were discarded in to trash, some lettuce that was just prepared was placed on a shallow pan to cool in refrigerator. 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 a container of flour that was not labeled stored in dry storage area. CDI- container was labeled. -zero-

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee scoop ice with a cup without a handle with bare hands. CDI- education was performed with employee.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of macaroni and cheese that were stored in lowbouy cooler. Noodles were cooked from yesterday. Items was in lowbouy cooler since this morning around 8 am. CDI- two pans were denatured and discarded into trash. REPEAT (full points). 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 .

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace rusty shelving in walk-ink cooler. Replace shelving that are in bad repair.

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. Clean exterior of grill, oven, refrigeration units, and shelving in kitchen area. REPEAT (half points due to severity).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations and ovens in kitchen area. REPEAT (FULLPOINTS)

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 container of unwashed onions stored above package of cut lettuce. CDI- items were reversed. -zero-

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. Dish machine was registering 0 ppm of sanitizer at time of inspection. It appears that the dish machine is not pulling any chlorine due to a malfunction. CDI

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 liquid eggs, milk, sliced lettuce, shrimp, and blackberry sauce that were stored above 41 F. All items except the blackberry sauce were placed in walk-in cooler to cool. Blackberry sauce was discarded. REPEAT (FULL POINTS)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 items in prep cooler that were not dated such as shredded lettuce. CDI- items were properly dated.

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 asterisk on food item on menu were eggs can be done any style. Observed waitress ask customer what way do you want your eggs cooked for the breakfast bowl at time of order. VR- facility has ten days to provide an asterisk for the menu item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of seasoning flour that were stored exposed to splash. CDI- items were moved. -zero-

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

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. Clean interior of storage containers near dish room. Also, clean hood screen in kitchen area. REPEAT (points not taken on last inspection).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from ceiling above grill area in kitchen. REPEAT (half points).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on clean containers at dish area. CDI- items were removed. -zero-

2-301.15 Only wash hands in handwashing sink. -PF. Observed food employee washing hand in dump sink next to the hand sink. CDI- employee washed hands in the hand sink. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed dish washing employee touch dirty dishes, then dunk hands in sanitizer at vat sink, dry hand and touch clean dishes. CDI- employee was educated on when to wash hands. Employee washed hands. REPEAT (full points).

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 cooked noodles and chicken tenders were stored above 41 F. CDI- Items were denatured and discarded into trash. REPEAT (half points due to severity).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies located at both bar areas. PIC will have pest control come out and perform a treatment.

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

4-601.11(C ) 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. Clean exterior of containers, fryers, and shelving in kitchen area. -zero-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen and bar areas. Clean splash on walls behind prep stations.

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 and cut off faucet with bare hands (no barrier). CDI- employee was educated. Employee rewashed hands. REPEAT (half points due to severity).

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 . Observed food debris on veggie slicer and mandolin in kitchen area. CDI- both items were taken to the dish area to be cleaned. REPEAT (full points) 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Dish machine at bar area did not register any sanitizer at time of inspection. CDI- Items were taken to the dish machine in the kitchen.

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 buffalo sauce and ribeye steaks that were stored above 41 F. Ingredient of buffalo sauce was Parmesan cheese that was not shelf stable. CDI- buffalo sauce was discarded. Ribeye steaks were placed in walk-in freezer and allowed to further chill based upon steaks being placed in unit this morning.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean dust from wall behind prep stations in kitchen area. -zero-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed dish washer touch dirty dishes, then clean dishes without washing hands. CDI- education was done with employee by inspector. Employee washed hands and affected items.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large container of dirty cloths stored in front of hand sink in prep area. CDI- container was removed.

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 raw ribeye beef steaks stored above vegan patties and hotdogs in walk-in cooler. CDI- items were reversed.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mildew in top interior of ice machine. REPEAT- (full points).

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. Keep dumpster doors closed. CDI- dumpster doors were closed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Updated employee health policy provided to PIC. CDI

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 Handouts and guidance given to PIC. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch . -Pf Several soiled utensils returned to dish area to be cleaned and sanitized. CDI 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency-C- Observed buildup on ice machine dividers. Ice machines shall be cleaned at a frequency necessary to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk-in holding foods at 43F. TCS foods in cooler from before 12/29 were discarded. All other cold holding at facility was 41F and below. Condenser in WIC has recently been replaced and in need of adjustment. Verification required by 1/1/2021.

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 Slaw prepped 20 min prior to inspection was cooling in prep reach-in stacked with lids fastened. Cooling was checked 20 min later with little to no temperature change. CDI-Pans of slaw were placed in walk-in freezer to ensure items cooled quickly to 41F. Raw chicken in WIC was cooling from prep in stacked containers with lids fastened. CDI-Lids were vented to allow adequate cooling.

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. Bin of flour in prep room did not have label.

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. Cup with no handle was being used to scoop from flour bin and was being stored in flour. Use scoops with handles stored out of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. One stack of metal pans stored wet after cleaning.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on cooling equipment. New gaskets have been ordered.

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. Ceiling in kitchen/prep line in need of some repairs.

6-303.11 Provide required lighting intensity. Lighting at grill and fryer area was below 10 fc- Needs 50 foot candles. Add lighting in walk in freezer. Reading on light meter was around 3 fc - needs 10 fc.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drinks stored on prep tables and prep sink throughout. Employee drinks shall be stored in a separate location, such as a low shelf. Employee drinks shall have a lid with a straw.

3-301.11 Preventing Contamination from Hands - P,PF - Employee retrieved hot dog buns with bare hands out of toaster oven. Employees must not contact ready-to-eat foods with their bare hands. CDI - Buns discarded.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Ice and plastic cup observed in handsink at bar. Hand washing sinks must only be used for hand washing. CDI - Cup removed. // 5-202.12 Handwashing Sinks, Installation - PF- Hand washing sink at outside bar is not working and is waiting to be repaired. // Hand washing sink in men's restroom is a slow-closing faucet and the water only stays activated for around 3 seconds. Automatic, slow-closing, or metering faucets must supply water for at least 15 seconds without having to reactivate the water. VR - Verification required within 10 days that both hand washing sinks have been repaired.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Slicer and can opener blade both had buildup on them and needed additional cleaning. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice machine has visible black buildup on interior. Ice machines shall be cleaned at a frequency necessary to maintain them clean.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Pan of onions sitting out of temperature control measured 115-120F. TCS foods in hot holding shall measure at least 135F. CDI - Onions reheated on grill to 170F. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Blue cheese in walk-in cooler measured 44F. Gravy in walk-in cooler measured 44-45F. Cheese sauce measured 44-45F. Chicken wings measured 45F. Raw eggs measured 45F. All TCS foods in make-unit measured 55-60F. TCS foods in cold holding shall measure 41F or less. All foods above 41F were voluntarily discarded. Refrigeration technician called during inspection. VR - Verification visit to be conducted by 7-12 that walk-in cooler is holding foods at 41F or less. Verification visit for make-unit to be conducted within 10 days.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Pulled pork had no date mark on it in low boy cooler. TCS ready-to-eat foods shall be date marked if held for at least 24 hours. CDI - Pork dated by PIC. 0 pts.

7-102.11 Common Name-Working Containers - PF - Spray bottles of degreaser were not labelled. All toxic chemicals shall be labelled. CDI - Degreasers labelled by PIC. 0 pts.

3-501.13 Thawing - C - Waffle fries and raw shrimp thawing in front prep sink under no running water. Raw shrimp measured 60F. Chili in back prep sink measured 54F and had been thawing. TCS foods shall be thawed under refrigeration or under running water that measures 70F or less. Thawing methods shall not allow foods to rise above 41F.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Repeat - Powdered sugar container not labelled. Ingredients that are not readily identifiable must be labelled.

6-501.111 Controlling Pests - C - Heavy fly presence in prep room and main kitchen area. Contact pest control for fly solutions. Leave doors closed to also control flies. // 6-202.15 Outer Openings, Protected - C - Doors to prep room and main kitchen were left opened during inspection. Do not leave doors opened to protect against pest entry.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Container of powdered sugar left uncovered. Cover food to prevent potential contamination. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Several wet wiping cloths on surfaces throughout kitchen. Place wet wiping cloths in sanitizer solution when not in use. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Basket used as a utensil for chicken wings in upright cooler. Scoop handle laying in mac and cheese in low boy cooler. Utensils shall be stored in a manner that prevents the handle from laying in the food. Utensils must also have a handle. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Baskets for customers stacked while still wet. Utensils shall be air dried prior to stacking. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Rusted shelves and shelf supports throughout establishment. Ice leaking from condenser in walk-in freezer. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Shelves throughout need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-501.13 Receptacles - C - Dumpster has no lid. Grease receptacle lid left opened. Dumpsters and waste receptacles shall be covered. Replace dumpster with no lid. 0 pts.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Seal all raw wood in establishment. Pass through window is in poor repair. Floors, walls and ceilings shall be easily cleanable and in good repair. // 6-501.12 Cleaning, Frequency and Restrictions - C - Heavy grease buildup on ceiling tiles throughout. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

6-501.110 Using Dressing Rooms and Lockers - C - Bag of employee food stored in outside bar beer cooler. Employee food must be stored separately from food for restaurant. // 6-202.11 Light Bulbs, Protective Shielding - C - Light fixtures missing shields in kitchen. Replace missing shields.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the back prep area. There was a food employee back there prepping. CDI-PIC provided handsoap.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed product stored over RTE bagged lettuce, and coleslaw mix.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 knives stored as clean that were soiled. Observed 8 plastic containers with sticker residue, some still had the actual sticker stored as clean. CDI-PIC took to be washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk sitting in a cold well, above the ice at 52F, other container in the cold well at 40F. Observed lettuce at 50F, PIC said it was made yesterday, all other food was in temp. EHS observed food in WIC at 43F, ambient air was between 41F and 36F, WIC is not holding properly. PIC called maintenace while EHS was on site CDI-PIC voluntarily discarded TCS food and the food in the WIC was saved because PIC said it was in temp this morning. REPEAT. VR REQUIRED 2/5/2021

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizers, bleach and soap stored over single use cutlery. CDI-PIC put cutlery on the top shelf.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Obsevred 2 bottles of oil, 1 of soy sauce, 1 with mustard all with no label. CDI-PIC labeled.

4-501.11 Maintain equipment in good repair. Observed front panel missing on the stand up in the back. 2 handles missing for the cabinets, one drawer loose. Prep unit handle loose on the make line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 containers of macaroni, 2 boxes of steak, 2 medium containers of raw chicken, 1 large bin of raw marinated chicken wings, 3 large bins of cooked chicken wings, 2 boxes of raw hamburger patties, 1 large container of ranch and 1 small container of onions holding above 41F. See temp chart. All items voluntarily discarded. Walk in cooler ambient air temperature was 45F. Food items within the walk in cooler were holding around the same temp. NOTE: Facility will have to close until walk in cooler is fixed. Facility does not have the capacity to cook and cool food items without the walk in cooler.

3-307.11 Miscellaneous Sources of Contamination - C Observed container of cut hotdogs stored in a container of macaroni. CDI- Items removed.

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding above 41F. Ambient air temp was 45F.

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink in the back kitchen with the walk in coolers.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed date marking stickers on the outsides of equipment stacked on each other. Observed pink and black debris buildup on the inside of ice machine in need of cleaning and sanitizing. Repeat; full points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed kimchi at 45F. CDI. Kimchi was voluntarily discarded by the PIC. No points taken as all other cold holding was in compliance and this was the only temperature out in the facility.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed salt & pepper and other spices at the grill. PIC labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. COMMENT: Observed gap under door at the back prep kitchen area. Provide an effective door sweep for this 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. COMMENT: Observed exposed particle board at the dishwasher window area in need of replacement. Observed chipped cabinetry in the men's restroom. Observed lights out in the prep kitchen room that are being replaced and in the hood grill.

6-303.11 Provide 50 ft candles of light above food prep areas. COMMENT: Observed no lights above the garnish prep area. Lights noted low in this area. Light was not measured; suggested installing light above garnish area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above cooked pork and hotdogs in the walk in cooler. CDI-The bacon was moved to the bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the dish machine with lime buildup, date marking stickers on the outsides of equipment, and the inside of the ice machine in need of cleaning and sanitizing. Have cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of onions hot holding below 135F above the stove. CDI-The onions were placed back onto the stove and reheated. REPEAT. *Only item out of hot holding temperature. Points kept the same today.**

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed the spray bottle of degreaser with no label to indicate the product. CDI-The bottle was properly labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spring mix cooling in the top portion of the flip top cooler. The spring mix was around 50F. CDI-The container was moved to the reach in cooler to rapidly cool.

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 two cups with no handles being stored in the food product. One in the container of pickles in the walk in cooler, and one in a spice container on the shelf above the hand wash sink. CDI-The cups were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Equipment must be air dried prior to stacking. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the dish machine at the bar. CDI-The facility has contacted ECOLAB to address the issue and will use the main dish machine until the unit is repaired. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans and one spoon with food buildup on the clean equipment rack. CDI-All equipment were sent to the 3-compartment sink for proper washing, rinsing, and sanitizing. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed food product not properly hot holding at both hot holding wells. CDI-All of the product were placed onto the stove for reheating. It was found that the water in the hot hold wells were holding at around 124F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking to the equipment on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips inside facility. CDI-Chlorine test strips were provided until more can be obtained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving holding the clean equipment and to the inside right corner of the flip top cooler. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink stored intermingled with the bread. CDI-The drink was discarded. *Drinks are acceptable as long as they are kept covered and away from facility food and equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a green soap container stored in the hand washing sink. CDI-The bucket was removed. Hand sinks can only be used for hand washing. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine next to the can wash area. Have the machine cleaned and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several frying pans with food buildup. Manager stated that the pans were being moved out of the facility and into storage. CDI-The pans were properly cleaned and sanitized.

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 hot dogs cooling with a tight lid. CDI-The lid was removed to allow for proper heat transfer.

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

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 knives and knife sharpener being stored in between the coolers and tall reach in cooler. CDI-The knives were removed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving holding clean bowls and plates above the toaster oven, and minor cleaning needed to the shelves in the tall reach in cooler. Have cleaned. 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 cleaning needed to the plumbing and floors underneath the dish machine area. Have cleaned.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing french fries upon entrance to the kitchen. CDI-The fries were discarded and the employee was instructed to wash their hands and don clean gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two spoons and two brush pads stored in the hand washing sinks. CDI-The spoons and brushes were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the dish machine at the bar with an empty bottle of sanitizer. CDI-The bottle was replaced and the machine is properly sanitizing with the correct concentration of sanitizer.

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 several items past their time/temperature date marking requirements in the walk in cooler. The cooler is holding between 42-45F and they are holding product for longer than 4 days. CDI-The pesto aoli, blue cheese, and chili were properly discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A THIN PROBED THERMOMETER HAS BEEN PURCHASED.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a scoop with no handle in the flour container, and a scoop handle being stored in the powdered sugar. CDI-The items were fixed. Observed two knives being stored in between the flip top units and food debris is present. CDI-The knives were removed.

4-501.11 Maintain equipment in good repair. Observed the light bulbs burned out in the hood vents system. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler. Have cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food intermixed with facility food in the glass reach in cooler. CDI-The food was moved over. Have labeled.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one heavily dented can in the dry storage area. Item was removed from storage by EHS. Designate an area for dented can storage separate from other food or utensil storage areas.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and several cheese sauces in a steam well at temperatures ranging from 118-128F. Items were reheated to above 165F by cook line staff. Ensure that steam units are set at high enough temperatures to maintain 135F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs served "any style" which includes undercooked on the brunch weekend menu. Menu has the disclosure and reminder but no items are asterisked to reference it. EHS will make a return visit 4/4/2018 to verify that the menu has been 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 mac n cheese and marinara sauce that had been cooled in a walk in freezer to 60F within 45min via stirring and thin sheets. However, items had been placed into the walk in cooler at 60F, while in deep, plastic pans. Pans were then covered tightly. Items cool rate due to the walk in freezer time was well within regulation, however placing the items in deep, covered pans at 60F may arrest the cooling rate such that the items will not reach 45F within the total 6 hour cooling time. PIC vented the containers and had them stirred. As the items were meeting cooling parameters, no points will be taken, however EHS recommends that the items be left in the walk in freezer until a temperature of 45F is reached.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of potato products on the floor of the walk in freezer. Removed and properly stored during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of wet stacked pots and pans in the clean dish area. Due to low occurrence, only half points deducted even though the item is a repeat violation, as it seems the facility is making progress in this area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on one, unstacked large plastic container. Remove all sticker debris during the wash portion of the wash/rinse/sanitize process.

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 damage to several wood attachments in the kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust accumulation on the ceiling in the prep area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in the kitchen prep area. Shield had been removed due to damage. Shield is necessary to prevent contamination of food/utensils by glass in the event of a breakage and must be replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed milk in ice bath near grill cold holding above 45F. Milk was used for mac n cheese. Container was over filled with milk, ice bath only reached to 2/3s of full container. CDI, milk was voluntarily discarded by PIC.

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 pre portioned bags of previously frozen pork stored in under counter drawer without a date mark. PIC stated pork was cooked 1 month previous to inspection but was frozen. Frozen pork was thawed out on the 11th of November. Ensure all foods that are ready to eat once opened or prepared and held more than 24 hours are date marked. Repeat. Items in prep cooler were date marked.

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, covered batches of mac n cheese cooling in walk in cooler. Observed gravy cooling in ice bath, ice bath reached held of gravy. Ensure the use of cooling methods as mentioned above are performed to reach cooling perimeters. CDI, PIC placed products in walk in freezer to cool quickly. Gravy was reheated for hot holding.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few shaker bottles, and other working containers without identifiying label. Ensure all workking containers with foods not easily identifiable is labeled with common name. Repeat

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 spatchulas, scoops and other in-use utensils in ice water near grill. Observed debris in water. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers and cups stacked wet. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dust build up on ceiling at prep area.

Observed no hand wash sign in men's restroom. CDI - gave sticker. 6-301.14 Post a handwash sign at each handsink.

Observed chili at 120 and peppers at 115. CDI - items reheated chili to 180 and peppers to 165. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed items throughout flip top not dated. Observed opened bagged lettuce not dated. Observed hot dogs 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 oil, water and soy sauce in unlabeled containers. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed soiled wiping cloths on counter. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed spatulas in 68 degree water for holding, food debris present. Observed knives held between flip top lids. 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 wet stacked plastic containers throughout facility. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Repeat non-compliance: Observed residue collecting on interior of 2 door upright. Observed domestic toaster oven present in kitchen. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Improvement from previous inspection.

Observed no quat or chlorine test strips available. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf **Verification Required**

Observed ice machine door collecting pink residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed wall, ceiling, and vent above prep line collecting dust. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on interior surface of ice machine.

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 chili at 50F in the walk-in cooler dated 11/13. CDI-Chili discarded. Discussed proper cooling parameters with PIC.

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 squeeze bottles of oils, water and sauces not labeled as required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a clean drying rack stored beside the handsink in the kitchen. A splash guard is needed to protect the items on the drying rack. (REPEAT)

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler. Replace gaskets. (REPEAT)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior area of refrigeration units including fan vents.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink in the women's restroom only reaching 85F. Repair to maintain at least 100F. Verification required 6/29/2016

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed the dish machine at the bar not sanitizing. CDI - Facility will use the big one in the kitchen until it is repaired. Versification required 6/29/2016

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 containers of mac and cheese cooling in thick metal containers covered in saran wrap. Pasta was still 66F. PIC stated it was cooked an hour and a half ago. CDI - item was placed in an ice bath to rapidly cool. Observed a large container of cooked chicken wings at 82F in the walk in cooler. CDI - wings were placed on a sheet tray and placed in the walk in freezer to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bowls and container stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a clean drying rack stored beside the handsink in the kitchen. A splash guard is needed to protect the items on the drying rack.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler. Replace gaskets. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a splash guard at the bar with duct tape on it. Remove duct tape so it is easy to clean.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the prep sink in the back prep room. Repair leak.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above work surface at grill. CDI removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker reisdue on pans stacked above 3 compartment sink. CDI - wash, rinse, and sanitize removing stickers and residue. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine in back kitchen area testing at 0ppm chlorine. VR visit required within 10 days.

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 2 containers of chili, hot dogs stored in refrigeration without date mark. CDI by date marking (prepared yesterday per PIC).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beef stored on freezer floor. Cover ice bins located behind the bar.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives stored behind knife holder on wall.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf No test strips provided by PIC. CDI gave PIC test strips and PIC will order more.

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 open ceiling (missing ceiling tiles) above food prep area. Observed missing vent cover for HVAC return (above prep sink).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored with bread above grill. 6-303.11 Intensity-Lighting - C Ensure sufficient lighting in food prep/cooking areas. Replace light bulbs at hood.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C;' Properly store utensils; Observed utensils stored in room temp standing water.

4-202.11 Food-Contact Surfaces-Cleanability - PF; Keep equipment in good repair; Observed damaged plastic containers in need of replacing. 4-205.10 Food Equipment, Certification and Classification - C Ensure that all equipment is NSF; Observed flat griddle that is House hold use Only.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed dish machine at front bar area not properly sanitizing during rinse cycle. CDI all dishes taken to functioning dish washer in kitchen to properly wash, rinse and sanitize.

3-501.15 Cooling Methods; Cool using properly methods; Observed cooked macaroni noodles cooling in large sealed containers in stand up refrigerator measuring 75-80 degrees F; CDI noodles transferred into shallow pans and left uncovered until fully cooled in refrigerator.

6-501.111 Controlling Pests; Keep facility free of pest; Observed fruit flies in kitchen area.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed customer drinking cups stacked wet at bar area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; CDI all containers pulled and placed into dirty dish pit.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens; Provide consumer advisory for raw meat products served raw or undercooked; Observed burgers on menu with advisory posted without footnote statement. (2) Identification of the animal-derived FOODS by asterisks them to a footnote that states that “the items are served raw or undercooked”, or contain (or may contain) raw or undercooked ingredients. Observed take out menus missing advisory completely.

6-501.111 Controlling Pests; Keep facility free of pest; Observed fruit flies at bar area.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed containers and customer glasses stacked wet in kitchen area.

4-202.11 Food-Contact Surfaces-Cleanability; keep equipment in good repair; Observed melted/damaged plastic lids and containers in need of replacing.

Properly cold hold PHF products; Observed numerous PHF products stored on cold holding unit using ice measuring 50-54 degrees F; Use mechanical refrigeration and or keep ice full during service. PHF products placed in cooler.

Provide consumer advisory for raw meats served raw or undercooked; Observed burgers on menu cooked to order with no advisory posted; CDI education in place by next inspection.

Keep facility free of pest; Observed flies in kitchen area.

Properly air dry; Observed numerous containers stacked wet in kitchen area.

Keep lights shielded; Observed 2x4 light fixture not shielded in kitchen area.