PROVIDENCE ROAD SUNDRIES

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed cook chicken, salmon, and spinach dip in walk in cooler and Mac and cheese in lowboy unit without covers present. Items were not cooling. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chicken in an ice bath holding above 41F. See temp chart. Product was piled high in container resulting in it being above the ice bath. CDI- PIC removed the top half of the chicken (bottom half was at 38F) and placed it in walk in cooler to cool as it was placed on the line less than 2 hours prior. Other container of chicken in ice bath was holding at 41F or below. See temp chart. -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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed container of flour without a label. CDI- PIC added a label to the container.

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 EHS observed a dented can stored with other cans in dry storage. Item was not segregated. CDI- PIC relocated item to be discarded. **REPEAT** -1-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed spoon with handle stored in guacamole (contains tomatoes). CDI- PIC removed the spoon. -0-

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. EHS observed two spatulas with handles that were melted rendering them no longer smooth and easily cleanable. CDI- PIC voluntarily discarded the spatulas. -0- 4-501.11 Maintain equipment in good repair. EHS observed torn gasket in lowboy freezer. EHS observed torn gasket on WIC that has been repaired with duct tape. -0- 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. EHS observed shelving of prep unit #2 (prep unit across from ice cream cooler) with shelving that is rusting. -0-

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. EHS observed gaskets on prep #2 (across from ice cream cooler) and bottom of RIF in need of more frequent cleaning. -0-

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. EHS observed floor outside of beer cooler in disrepair. The flooring is separating creating a gap in the flooring. EHS observed broken tiles outside of the beer cooler (to the right underneath the sugar container) -0- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and around air intake in kitchen. EHS observed paper towel dispenser at back of kitchen hand sink in need of more cleaning. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed several pieces of equipment in clean storage area that had visible food debris present. EHS observed the bins used to store clean equipment are in need of more frequent cleaning, visible food debris present in the bottom of these containers. CDI- Items were taken to dish area to be w/r/s. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed sliced ham with a prep date of 06/06 in RIC. EHS observed a pan of sliced cheese in RIC with no date mark. CDI- PIC voluntarily discarded the sliced ham and added a date mark to the cheese and it was prepped the night prior. -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 .

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 facility thawing under running water at 84F. EHS observed food in the water to be 41F or below. CDI- PIC added ice to the water to bring it down to 70F. -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 two cans with visible dents present in dry storage area. CDI- PIC voluntarily discarded the cans. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and around air intake in kitchen. **Points were not escalated due to overall improvement** -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac and cheese, chicken chili, beef chili and cooked rice holding below 135F in the hot box (see temperature chart). CDI- PIC reheated all food items to at least 165F and turned up the temperature on the hot box. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 pans of portioned ranch dressing (buttermilk), 3 pans of portioned blue cheese dressing,2 pans of portioned chipotle ranch (buttermilk), and 2 portioned cups of cream cheese holding above 41F in bar cooler. Ambient air temperature of the unit was 43F. CDI- PIC voluntarily discarded the dressings and cream cheese as they had been left in the cooler overnight. PIC turned down the temperature on the unit and it cooled to 38F while EHS was onsite. **REPEAT** -3- 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 cooked tomato basil soup cooling in the walk in cooler with no temperature change over 80 minutes. Observed cooked chili with a 3 degree temperate change over 80 minutes. Both items were stored in large/deep containers and the chili was covered with a tight fitting lid. During inspection EHS did not observe any stirring of cooling items. PIC began actively stirring food. EHS checked food after abother 40 minutes and there was no change in temperature. CDI- PIC placed items in an ice bath to rapidly cool. Facility had approximately 2 hours left to cool to 41F. **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 multiple secondary containers in the kitchen without labels.

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 that multiple pieces of equipment in the kitchen are in need of more frequent cleaning on the non-food contact surfaces (fronts/handles/sides/). -0-

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 several cracked tiles throughout the kitchen. -0- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles and around air intake in kitchen. Observed build up in high splash areas (ex: sinks and cooked equipment). Observed buildup/dust on equipment throughout the kitchen. More frequent cleaning is recommended -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages stored with facility food in lowboy units. Observed employee bag stored with food under prep table. Provide a place for employees to stored belongings. EHS advised that employees can stored drinks in units as long as they are separated and designated as for employees. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed that facility is offering undercooked hamburgers and cheese burgers on the kids menu. Facility may not offer undercooked ground beef to a highly susceptible population. 3-day VR Required. Facility shall not offer undercooked comminuted meat on children’s menu.

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 chili that was 86F after 1 hour and 45 minutes of cooling. CDI- Item was taken to stove and reheated to 172F so that cooling could begin again. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep unit that were above 41F. See temperature chart. Observed raw chicken being held in an ice bath on the counter above 41F. Ambient air temperature of the unit was 47F. CDI- PIC voluntarily discarded items reading above 41F. Vendor came to repair unit during inspection and it dropped to 39F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed guacamole with tomatoes (7/29), Salsa (7/29), Sliced ham (7/28) past the date marking. CDI-PIC voluntarily discarded food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed “Eggs over easy” not marked with a consumer advisory. 10DAY VR Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles with no label. CDI- PIC labeled spray bottles. **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 chili cooling in an ice bath in a deep container. EHS did not observe employees frequently stirring. CDI- Item was taken to stove to be reheated. PIC stated it will be cooling in a smaller batch the second time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal container that were in clean dish storage that were nested wet.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy with no restrictions and exclusions. -CDI- EHS emailed updated policy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 3-4 spray bottles missing labels. -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 cole slaw, and raw cut up chicken breasts cooling at a low rate. Cole slaw and chicken were found cooling in covered containers. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and removed lids to facilitate rapid cooling. -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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs stored on sides of cooking equipment. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC relocated items. -0.5-

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 rusted shelving in WIC. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on recycling bin. -0-

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 light shield at BOH. Repair or replace. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keurig for employee use stored on food prep table. -CDI- PIC relocated items. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items in RIC with no protective coverings; sliced cheese, hot dogs, sausage, veggies and pimento cheese. -CDI- PIC covered items. -0-

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 salsa date marked 1/22 (1/28), cut lettuce date marked 2/10 (2/16), chicken wings date marked 2/6 (2/12). Observed corn, pimento cheese, spring mix in prep unit and milks in display cooler @ FOH with no date marks. -CDI- PIC properly date marked items with no date and voluntarily discarded items past date. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles in need of repair. Repair. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at less than 50 ppm at dish machine. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMP SINK AND MAKE SANITIZER UNTIL REPAIRS HAVE BEEN MADE** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade sauces in FOH sliding door cooler above 41F. Observed ambient air of unit at 41F, however, as soon as sliding door was opened, temperature of unit started to rapidly increase. Observed raw chicken being held on ice above 41F. Observed buttermilk in lowboy above 41F. Observed half and half, rice and chicken tortilla soup in WIC above 41F. -CDI- PIC voluntarily discarded of milk and half and half and placed rice and chicken on ice to rapidly cool back down. PIC lowered temperature of unit and ambient air of unit was at 39F and maintaining temperature when door was opened. -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 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-/For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed pico de gallo, corn salsa and cut romaine in prep unit #1 with no dates. Observed pimento peppers in lowboy date marked 7/24 (discard 7/30). -CDI- PIC properly date marked items and discarded of items past date. **POINTS NOT ESCALATED DUE TO IMPROVEMENT** **REPEAT** -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 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 sundries chili and hot dog chili cooling at a low rate in WIC in large plastic containers filled up with no active stirring. Sundries chili was originally cooling in WIC and PIC moved items to ice bath in ambient air during inspection and items were still cooling at a low rate. Observed raw burger patties prepared today cooling in WIC stacked on top of each other wrapped in plastic wrap. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller metal containers and placed back in WIC on ice baths to facilitate rapid cooling. -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 .

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 severely dented can stored with ready to use cans. -CDI- PIC voluntarily discarded items. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored on rack with dust buildup. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards in need of replacement due to deep gouges. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE pickles. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 corn salsa in prep unit with no date. Observed guacamole with cut tomatoes, sliced deli turkey, and beef for tacos dated 3/12 (discard 3/18) and cooked apples dated 3/9 (discard 3/15). -CDI- PIC voluntarily discarded items past date mark and properly date marked other 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed housemade Caesar dressing containing raw egg with no consumer advisory. Per PIC, facility just started to make in house Caesar dressing with raw eggs. **10 DAY VERIFICATION REQUIRED** -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on floor under prep table. -CDI- PIC relocated items. -0-

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 one (1) plate of open employee food (bread) stored on top of open deli paper on kitchen shelving. All other employee food and beverages were stored in proper locations. CDI - Kitchen manager voluntarily disposed of remainder of employee meal.

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 three (3) working containers (squirt bottles of butter and water at grill table, bin of flour at dry storage area) without effective labeling. CDI - PIC provided label and affixed to butter and water. EHS affixed label to flour bin. EHS and PIC discussed potential labeling solutions for difficult to label containers, such as station labels. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) kitchen employee (dish washer) without hair restraints engaged in cleaning tasks (handling soiled dishes, disposing of out of date food) without effective hair restraint. After proper glove switching and hand washing, employee handled clean utensils. All food employees, other than waitstaff or those working exclusively with beverages, shall wear effective hair restraints to prevent the contamination of food or clean equipment.

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 one (1) single service cup of blueberries stored within a bin of grapes in salad prep top. CDI - PIC donned gloves and rotated blueberries to lower storage of salad prep unit. Store containers such that they cannot cross contaminate, and/or place only utensils with handles in food containers.

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 flattened cardboard boxes beneath chemicals stored on dish disposal unit. Observed minor corrosion on chemical storage shelving. Replace and/or resurface corroded or rusted storage material. Remove absorbent materials, such as flattened cardboard.

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 minor holes in walls above bar handsink and prep sink where previous wall mounted fixtures may have been placed. Observed cracking ceiling tiles above mop sink. Cover or replace incidental facility damage to floors, walls, and ceilings.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of hamburger buns stored beneath unwashed lemons and limes in WIC. CDI - Bun were moved and rotated to RTE shelving. EHS provided PIC with storage order guides for reach in units and WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp low level in ice bath and wrapped sliced cheese in main prep top stored on container lid above 41F. CDI-PIC filled ice bath with water and placed a food safe bag of ice on shrimp and temperature of food began to quickly drop. PIC voluntarily disposed of sliced cheese. REPEAT. Note: So long as water and ice entry is prevented by the use of sanitary food safe bags and packaging, ice bags may be utilized to keep food items cool. Undrained ice and water may not be in direct contact with food other than raw vegetables, raw cut vegetables like carrots and celery, tofu, and fish and shrimp that are delivered on ice. 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 .

3-501.17 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 one bag of recently opened, cooling kale in main prep unit. CDI - EHS date marked item at once observed as having cooled. Date mark food items at the time of opening/preparation. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) pan of spinach dip in prep table RIC with date of 07/13. CDI - PIC voluntarily disposed of out of date food item. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed sealed medical kits and two (2) toxic substance containers (hydrogen peroxide and burn gel) stored on shelving above food prep tables. CDI - PIC rotated medical chemical supplies to chemical storage shelving to prevent potential contamination.

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 one (1) squirt bottle of butter at grill table without effective labeling. CDI - PIC provided label and affixed to butter. EHS and PIC discussed potential labeling solutions for difficult to label containers, such as station labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) kitchen manager engaged in food prep while wearing a wrist watch. Note: Observed one (1) kitchen employee without hair restraints engaged in cleaning tasks (handling soiled dishes, disposing of out of date food) without effective hair restraint. All food employees, other than waitstaff or those working exclusively with beverages, shall wear effective hair restraints to prevent the contamination of food or clean equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and buttermilk batter mix above 41F above ice bath. CDI-PIC filled ice bath with water and temperature of food began to quickly drop. 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 .

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 queso cooling in large cambro sitting in ice bath. No temperature change was observed 30 minutes after initial temperature was taken. Queso along the rim of container remained 90F and after stirring, middle of food was around 101F. CDI-PIC placed ice wand in product to cool. Ensure proper cooling methods are being used for TCS foods that are thicker in consistency but using one or more of the above listed methods. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in reach-in freezer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken, shrimp, tempera batter on new ice bath from shift change. Food pans were sitting on top of ice which was not allowing food closer to top of container to cool down quickly from prep. CDI-Ice bath was filled with water to meet food line and food began to drop temperature quickly. Observed wings in reach-in cooler above 41F. Bread is full and stacked in reach-in, restricting air flow and not allowing wings to cool quickly during open and close of reach-in door during busy service hours. CDI-PIC relocated some bread to allow more air flow in unit. Temperature of food dropped quickly.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed line cook handle raw chicken then RTE fries and tenders without washing hands in between. Employee was only changing gloves. CDI- Discussed proper handwashing with employee and PIC. PIC instructed employee to wash hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked wings that had not cooled properly from previous night. CDI-PIC voluntarily discarded wings.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 black beans, marinara, and queso in hot well below 135F. Food in middle of pan was just below 135F and rest of food was above 135F. CDI-EHS allowed PIC to reheat items on grill before placing back in hot well. Items were reheated to 173-178F.

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 blanched fries in top of prep unit above 41F. Fries were pulled from cold holding >41F and then placed in prep top about an hour before opening. Rest of unit was 41F and below.CDI- Since facility keeps prep lid open during busier hours, EHS recommended placing on TPHC for 4 hour maximum when removed from reach-in. PIC stated that fries will be used in less than 4 hours. EHS provided TPHC form and discussed procedures with 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 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 opened jug of milk unlabeled. Observed pan of cooked rice, black beans and pan of sliced tomatoes without correct date. CDI-EHS allowed facility to date mark items which were able to be traced back to rest of batch.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken wings still above 41F from previous night. CDI-Wings discarded. Observed wings being portioned at room temp during beginning of inspection. Initial temperature was 51F. Wings were portioned and wrapped into bags then placed in reach-in and walk-in cooler. After moving wings on top shelf of speed rack in walk-in, cooling rate was found to be .08.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats in bar area. Keep working to prevent and eliminate pests.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 minor buildup in bottom of bins holding clean utensils.

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 grease buildup behind cooking equipment on floors and walls. 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 baseboard coming apart from wall behind oven in kitchen and in mens restroom.

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 facility via email. 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 Written procedures, documents and guidance given to PIC and provided via email. CDI

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Full pan of raw chicken was being stored in same drawer as raw shrimp as well as raw salmon. To prevent cross contamination, raw chicken was moved to bottom drawer in lowboy with other pan of raw chicken. CDI 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed baking sheets of wings and fries in reach in cooler - bottom of baking sheets were in contact with exposed food while in storage. Food was separated and protected by moving food to different shelving in unit. CDI 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered onion rings on middle shelf in back reach-in freezer. Items were covered. CDI

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. Ice cream scoop was being stored in metal pan of water at room temperature. Scoop had not been used yet but advised PIC on approved utensil storage. Scoop was removed from water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed clear liquid bottles are grill station without labels.

4-501.11 Maintain equipment in good repair. Observed damage gaskets on refrigeration throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black debris/buildup in hood vents and back wall behind open flame grill. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a wet cloth sitting in the front hand wash sink. CDI-The cloth was removed.

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 incorrect date label on the taco meat in the salad flip top cooler. CDI-The manager properly labeled the item.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the french fry flip top cooler doors. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in the walk in cooler with food debris buildup and hoodvents and backsplash in need of cleaning. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring near the large 3-door reach in freezer. The floor boards are becoming loose. Manager explained that they are getting work orders and quotes in for the repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on the salad cutting board. CDI-The phone was removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken wings stored below raw eggs in the walk in cooler. CDI-The wings were moved to a different location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food choppers stored with food debris. CDI-The two choppers were broken down to be washed, rinsed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso hot holding below 135F. CDI-The queso was placed back onto the stove for reheating. Reheated to 172F.

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 table next to the fryer. There is heavy grease buildup. CDI-The table was brought outside to be washed. 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 floors and walls around the grill and fryers. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler holding product at a solid 42F. The manager explained that they had been working in and out of the unit about 30 minutes prior. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY THAT THE UNIT IS MAINTAINING TEMPERATURES OF 41F OR BELOW. 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 some portioned taco meat cooling in the salad prep cooler. CDI-The meat was moved to the walk in cooler and placed onto a sheet pan to quickly cool the product down to 41F or below. REPEAT.

3-501.13 Use approved thawing methods. Observed salmon thawing on the prep counter. CDI-The salmon was placed into the walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small gnats around the beer taps in the bar area. The facility has been working with a pest control company to eliminate the problem.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counters. Ensure the cloths are kept in a sanitizer solution when not in use, or put into laundry. Clean, dry cloths are approved to stay on the counter.

4-501.11 Maintain equipment in good repair. Observed a tear to the gasket of the beer walk in cooler. Have replaced.

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 hoodvents, and the outsides of the sugar bins. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed the cold water hookup at the hand sink disconnected. The water gets too hot to sufficiently wash hands. Have reconnected.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken chili and queso that did not fully cool to 41F within the 6 hour time frame. The chicken chili was at 46F and the queso was at 44F. CDI-The two items were pulled from the walk in cooler and properly discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the tall reach in cooler next to the ice machine holding product above 41F. CDI-Two of the items were cooked today and cooling in the unit, and the third item had been moved to this unit earlier today. The owner called their maintenance operator to come out and repair the unit. REPEAT. *Points kept the same today due to tremendous job on maintaining cold holding temperatures throughout the facility.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of degreaser. CDI-The bottle was labeled. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed a bottle of hydrogen peroxide on the prep counter above the 3-compartment sink. CDI-The bottle was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large containers used to cool queso and chicken chili. These two items were cooked and cooled last night and did not cool sufficiently because of the large containers. CDI-The items were discarded.

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 outsides of the sugar bin. CDI-The lids and the outsides of the bin was properly cleaned and sanitized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in dish machine at 0 ppm. CDI. PIC was able to repair dish machine to provide 50 ppm of chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P COMMENT: Observed small container of queso in hot box at 111F. CDI. PIC reheated queso to 185F in the microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled onions and grilled peppers in ice bath above 41F (see temperature chart). CDI. PIC appropriately iced down the foods. Repeat. Half points taken as PIC has replaced coolers and has made a tremendous effort to reach 41F on all other TCS foods.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P COMMENT: Observed one sanitizer bucket above 200 ppm of chlorine. CDI. PIC remade sanitizer bucket to 100 ppm of chlorine.

6-202.15 Protect outer openings of establishment from insect or rodent entry. COMMENT: Provide a door sweep at the back kitchen door as gap was noted.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P COMMENT: Observed eggs over covered produce in walk in cooler. Observed eggs below steak in reach in cooler (steak covered). CDI (corrected during inspection). Establishment is working towards correct separation; teachable moment; eggs were the only animal product out of place; PIC (person in charge) moved the eggs to their respective place. Points deducted at next inspection if not maintained in proper storage order. All other produce/animal foods stored correctly.

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 chicken chili at 50F and rice at 49F cooling in the walk in cooler from last night. CDI. The soup and rice was voluntarily discarded by the PIC. Follow cooling methods (#31) to meet time criteria as listed above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods (see temperature chart) all above 41F. CDI. All TCS foods were voluntarily discarded by the PIC. TCS foods for sandwich prep cooler kept in the walk in cooler until new cooler that was ordered during inspection is installed.

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 COMMENT: In the walk in cooler, cooked potato skins were noted with a prep date of 2/7. PIC stated employee did not change date label as they go through this product quickly. CDI. PIC relabeled potato skins. No points taken as every TCS item in facility in need of date marking was labeled appropriately. Points deducted at next inspection if not correct at next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tortilla soup and rice in walk in cooler cooling in large containers with covered lids. PIC states cooling is achieved by ice bathing. PIC states employee did not cool items correctly from last night. CDI. The PIC voluntarily discarded the soup and rice. Adequate cooling methods (ice bathing in prep sink) was noted correct during inspection, follow those procedures, cooling soups to 41F before placing in walk in cooler due to container size.

4-501.11 Maintain equipment in good repair. COMMENT: Sandwich flip top cooler was providing high air ambient temperature during inspection (50F at front of cooler). The PIC ordered a new cooler during inspection to be delivered today. The cooler was reviewed for compliance and is NSF listed.

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: Repair broken floor tile. Seal all holes in the walls and loose FRP board throughout. Replace any lights that are out in the establishment especially in food prep areas.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on food preparation surface where food ingredients and equipment were being stored. CDI PIC discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked bacon (unopened boxes) being stored above cooked chicken wings. CDI Items were relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (grapes) being stored over RTE sauces in walk in cooler. CDI PIC relocated to bottom shelf.

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 At time of the inspection, observed food employee dating hot dogs for 9/4; there was a sticker on other side for 9/1. CDI PIC had discussion with food employee regarding date marking and sticker for 9/4 was removed. Observed salmon dated for 8/28. Observed taco beef dated for 8/27. CDI Product was discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles containing oils and aqueous solutions not labeled with common name. Make sure to label with common name. REPEAT Communication issue, PIC was labeling with date of open not labeling for the name of the product. Reviewed and next inspection points will be deducted if not correct.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in restrooms. Make sure to replace with nonabsorbent. REPEAT Low risk, points not deducted due to low risk and relavancy of establishment.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not using a protective barrier when turning off faucet. CDI Food employee stopped and reviewed hand washing procedure. REPEAT Points not escalated due to protective barrier; not a P/Pf. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee moving between clean and dirty at ware washing. CDI PIC coached food employee regarding hand washing. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling raw meat take gloves off and place new gloves on without a hand wash. CDI Food employee stopped and directed to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, dicer, can opener and other pieces of equipment stored as clean with food debris on them. CDI Items returned to ware washing.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P After discussion with PIC stated that chicken wings are par cooked in oven and wings do not hit 165 degrees. Food establishment does not have a written procedure in place. CDI Provided paperwork and reviewed with PIC and wings were placed in oven to hit 165 degrees.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed black beans, chili, queso, cooked apples, and rice that were placed in sham hot holding box to reheat at approximately 9 am. CDI Product was removed from sham box and reheated in microwave to above 165 degrees within 20 minutes of inspection. Make sure to follow procedure of reheating and ensure product is reheated to 165 degrees within 2 hours.

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 queso cheese which was prepared last night still above 45 degrees. CDI Product was discarded. Make sure to hit parameters.

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 queso which did not meet cooling parameters time/temperature due to cooling method; product is really thick and was placed in a deep plastic container. CDI Product was discarded and reviewed proper cooling methods 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 oils and aqueous solutions not labeled. Make sure to label all working containers with a common name.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in kitchen. Observed some flying insects in kitchen. Make sure to have pest control address.

4-501.11 Maintain equipment in good repair. Observed gasket no longer attached in reach in freezer. Observed nails in ice machine starting to rust; make sure to replace with corrosion resistant nails. 4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. Observed food establishment using aluminum to line shelves. Make sure to use a approved nonfood contact surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed in reach in units minor food debris in gaskets and shelving. Observed fan with significant dust near ware washing. Observed debris and build-up on sides of equipment. Observed nonfood part of milkshake machine (bottom side) with build up. Make sure to increase cleaning frequency. 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damage floor in front of cooler and line. Make sure to have repaired. REPEAT. Observed absorbent tiles in secondary bathroom. Make sure tiles are smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor behind equipment on line with build-up and walls in need of cleaning throughout kitchen. Make sure to increase cleaning frequency.

6-303.11 Intensity-Lighting - C Lighting shall be at least 50 foot candles in areas where food prepation is occuring or food employees are working with utensils. Observed lighting near back flip top unit less than 50 foot candles. Make sure to have corrected. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and various items being stored on storage rack with clean equipment. Make sure to have a designated area for employee possession to ensure contamiation will not occur of equipment, utensils or food.

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 rinse hands in handsink without using soap. CDI by stopping the employee and educating them about the proper handwashing process.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored over RTE hotdogs. CDI by correcting storage order. Improvement noted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of corn measuring above 45F. CDI by voluntary discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on bottom of reach in freezer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor beside walk in cooler.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw beef stored over ready to eat hotdogs in reach in cooler. CDI by correcting storage order.

3-501.13 Use approved thawing methods. Observed shrimp thawing on prep table.

4-502.11(A) Maintain utensils in good repair. Observed damaged container lids on drying rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on a few containers and debris build up on slicer. CDI by removal for recleaning. Improvement noted.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of water and worcestershire sauce with no labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surface. CDI by removal to proper storage location.

4-502.11(A) Maintain utensils in good repair. Observed some broken plastic containers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in hand sink in bar area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers stored as clean in the dish area soiled with debris and sticker residue. CDI by removal for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of pink debris on inside of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken stored in a metal container in an ice bath measuring at 48. PIC stated that the chicken had been there less than an hour. CDI by removal to walk in for rapid cooling. PIC informed that if ice bath is preferred method of cold holding then the food container must be fully submerged to achieve desired temperature.

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 roast beef in walk in measuring at 44 and date marked for 5/6. CDI by voluntary discard and informing PIC that if temperature is 42-45, the shelf life is reduced to 4 days.

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 blanched fries being held on TPHC with no written procedures, no time marking for the food and past the four hour window. CDI by providing and explaining the TPHC paper work.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of cleaning chemical stored on handsink at bar area. CDI by removal to proper storage location.

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 instances of food tightly wrapped while trying to cool. CDI by uncovering food to allow for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on container of liquid margerine or container of flour. CDI by labeling containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups wet stacked in bar area. CDI by removal for proper air drying.

4-501.11 Maintain equipment in good repair. Observed door of beer cooler dragging on the ground and not making proper seal. Observed reach in with missing handle.

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

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 on walls throughout facility detatching from walls. Observed ceiling damage throughout facility.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield in dish area.

Observed hand sinks in restrooms with no hand wash sign. Observed no soap available at hand sink in upper women's restroom. CDI - soap dispenser batteries replaced, signs posted. 6-301.14 Post a handwash sign at each handsink. 6-301.11 Provide soap for hand washing at each handsink. -Pf

Observed unwashed produce over ready to eat foods including sliced cheese in walk in. Observed tempura for fish being held below chicken in walk in. CDI - reorganized. 3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P

Observed cheese dip in warmer at 91 degrees. CDI - reheated to 165. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed items from previous day not dated in flip top. Observed hot dogs not dated. CDI - items dated with proper date. 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 tilapia labeled for undercooked product on menu. CDI - marked out asterisk on tilapia. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed dry rub for wings not labeled, salt for pretzels not labeled. CDI - labeled during inspection. 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 wiping cloths not stored in sanitizer throughout kitchen. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed cups wet stacked at server station. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed damaged cutting boards, one damaged spatula. Observed beer cooler door dragging on floor. 4-501.11 Maintain equipment in good repair.

Observed no trash can with lid in upper women's restroom, one stall with covered can, the second stall with no covered can. 5-501.17 Provide a covered waste bin in female restrooms.

Observed no lids on dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed floor collecting residue around fryers, tiles cracked at grill, ceiling tiles collecting residue/discolored. Observed light shielded collecting residue over hood. Observed top of hood collecting residue. 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 light shield damaged at dish washer. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverages stored co-mingled over and at food preparation and utensil storage areas. CDI- Beverage storage was corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Chlorine sanitizer at facility dish machine testing at 0ppm. Bottle of chlorine concentrate almost empty. PIC Billy attempted to prime new container of sanitizer, but concentration remained at 0ppm. Service call placed to technician for repair. Repair personnel on site during inspection. Dish machine was repaired prior to inspection ending. Some mold- like build up on shield of large ice machine in prep area. Cleaning is needed. Some utensils stored as clean with dried food debris on them. CDI- all were moved to soaking area for cleaning at 3 comp sink.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. PIC advised that they don't usually offer hamburgers cooked to order but will complete request if asked for medium or medium well; advised of 140F for medium. No asterisk/ notation for advisory for hamburgers. All other foods offered undercooked/ raw are marked as required. PIC to have menu's marked; return by 1/1/2017 to check for completion of correction. (0pts)

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. PIC advised that he moved blanched fries from beverage cooler due to observing that cooler was not maintain approved temperature. PIC advised that fries were placed other walk in cooler to cool down. Five containers of fries were tightly closed and stacked directly one on the other during cooling process. CDI- PIC had all removed and opened for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use dry seasonings and oils at main cook line not labeled as required. Label all. (0pts)

4-202.11 Food-Contact Surfaces-Cleanability - PF. In use fryer baskets damaged. Replace damaged fryer baskets (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. Damaged floor and ceilings, wall tiles/ FRP damaged throughout. Dust/ dried debris on attachments and ceiling tiles. Cleaning is needed. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer soiled. Ensure utensils are being washed, rinsed, and sanitized. CDI - Cleaned.

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 - 0 pts - Queso read 50F in center cooked and cooled on 8/23. CDI - Item 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 items on main area prep line not dated. All other items in walk in cooler, reach ins, and pizza station properly dated. Observed a significant improvement in date marking. Product is reading 40F or below and being dated properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed significant amount of nats near beer cooler area that is closed by plastic. Area should be cleaned and assessed for pest management.

4-501.11 Maintain equipment in good repair. - 0pts - Observed dome split door gaskets and some utensils no longer cleanable due to burned ends etc.

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. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed fan in need of cleaning. Observed ceiling tiles/light shield covers in need of replacement. Observed area behind 3 compartment sink in need of cleaning.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - PIC in the kitchen that was able to walk around and correct any violations did not have CFPM certification. A PIC shall have authority to direct and control food preparation and service. PIC shall be present during the inspection and be able to answer questions regarding all food service. 2-102.11 Demonstration - C - Observed continued violation of date marking procedures. PIC shall ensure that all rules of the NC Food Code are followed and enforced. Continue to monitor date marking violations for discard and marking..

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Queso read 125F in warmer. CDI- Reheated to read 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Fries stored at room temperature reading 66F. CDI- Items placed on time. Procedures and time stamped.

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 items on the make top units (salad and pizza) not dated. CDI- PIC dated items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Chilli (5/9), greenbeans (5/2), ranch (5/4), clam chowder (5/9), and chilli (large 5/9) were out of date compliance by reading 44F. CDI-Items discarded voluntarily. Strongly recommend going to a 4 day date marking parameter if the food will continue to vary in temperature in walk in cooler. Installation of curtains and assessing walk in cooler may be an option.

3-501.13 Use approved thawing methods. - Observed soup thawing in warmer. Discontinue this process.

4-501.11 Maintain equipment in good repair. - Repeat - Shelving in front area reach in, walk in cooler, and supports and shelving in kitchen. Assess and repair/replace.

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 // and shall be clean. -repeat- Floors: Cleaning needed behind equipment. Walls: Cleaning needed at dish machine to remove mold. Ceiling: Observed several ceiling tiles out of place or buckling. Repair ( clean dust over prep area) Physical facilities: Clean vents and replace/fit light shields. Clean fans.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - PIC in the kitchen that was able to walk around and correct any violations did not have CFPM certification. A PIC shall gave supervisory management and authority to direct and control food preparation and service. PIC shall be present during the inspection and be able to answer questions regarding all food service. 2-102.11 Demonstration - C - Observed continued violation of date marking procedures. PIC shall ensure that all rules of the NC Food Code are followed and enforced. Continue to monitor date marking violations for discard and marking.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - 0pts - Observed unwashed tomatoes stored over exposed wings and fries. CDI- Tomatoes moved.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Several products on pizza line and on salad bar line not dated. Chilli, ham, turkey, and corn beef not dated in walk in. Onions, peppers, mushrooms not dated in reach in. CDI- Product properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Pimento cheese (2/6 and 18), green beans (2/22), milk (2/22), blue cheese (2/21), mushrooms (2/21), and taco beef (2/21) dated past 7 day date marking. CDI- Product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Large container of ranch read 50F tightly covered and in 5 gal bucket. CDI- Uncovered and stirred. Wings portioned read 49F. CDI- Removed from portion and placed on sheet pan.

4-501.11 Maintain equipment in good repair. - Repeat - Shelving in front area reach in and supports and shelving in kitchen.Assess and repair/replace. // Repair/replane cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in microwave, three door freezer, bottom of cheese cooler holding dressings in bar.

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 // and shall be clean. -repeat- Floors: cleaning needed in walk in coolers (both). Walls: Cleaning needed at dish machine to remove mold. Walls at dish machine bubbling. Ceiling: Observed several ceiling tiles out of place or buckling. Repair ( clean dust over prep area) Physical facilities: Clean vents and replace/fit light shields.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - 0 pts - The employee with the CFPM certification was not available during the entirety of the inspection. The PIC in the kitchen was able to walk around and correct any violations.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P -0pts - Raw beef stored over portioned pickles. CDI- Product moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Food in upright reach in unit (corn beef 50F, ham 52F, sour cream 54F, onions 48F, noodles (50F).) read 48-54F. CDI- All product discarded. Do not use unit until repaired. // Blanched fries left at room temperature during lunch. Fries shall be maintained cold or on time. CDI- Fries voluntarily discarded. TPHC may be used.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Garlic and oil mix pesto and moz. cheese was not dated. CDI- Dated by PIC 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 - Repeat - Pizza sauce (12/08), chicken soup (12/23), pico (12/23), ham (12/23)and other products dated for 7 days instead of 4 when reading 43F-44F. CDI- Product voluntarily discarded. Establishment should monitor cooling methods and temperatures to determine length of date marking parameters.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0pts - Label all containers holding ingredients.

4-501.11 Maintain equipment in good repair. - Repeat - Shelving in front area reach in and supports and shelving in kitchen. Assess and repair/replace. // Repair/replane cutting board. // Repair upright reach in unit. Do not use until repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair // and shall be clean. -repeat- Floors:Cleaning needed in keg room. Walls: Cleaning needed throughout for splash and debris (At dish machine, can wash, keg room, etc.) Ceiling: Observed several ceiling tiles out of place or buckling. Repair ( clean dust over prep area)

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - 0 pts - Dish washing employee did not wash hands in between touching soiled and clean equipment. CDI- Employee addressed by kitchen assistant and employee complied. Observed proper hand washing from food employees.

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 - One large container of chilli and one of soup read 50F prepared on 9/17. CDI- Product was voluntarily discarded. Assess cooling procedures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Large container of queso dip stored in hot box read 117F. PIC reheated product to 158F. CDI- PIC reheated product to 178F correctly after correction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Raw chicken stored in ice bath read 43-56F. One rack of fish read 48-51F. Two pieces of chicken breast read 50F. CDI- Chicken breast was rapidly cooled in walk in cooler. All other product was discard.

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 - Repeat - Portioned containers of pimento cheese (9/9, 9/10, 9/13), ranch (9/14), pico (9/13), potatoes (9/14),and salad (9/13) were out of date compliance. CDI- Items were discarded. 41F or less - 7 days with date of prep counting as day 1 // 42-45F- 4 days with date of prep counting as day 1 // WIC is holding food 45-46F during inspection. Product must be assessed to ensure compliance in date marking. On or before January 1, 2019, the equipment is upgraded or replaced to maintain food at a temperature of 5°C (41°F) or less.

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 - Two containers holding soup and chilli were not properly cooled. Items were stored in 5 gallon container with ice wands in them and read 50 F. Ice wands should be actively used. If no other cooling method is used product should be placed in smaller containers. CDI- Product discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed fruit flies/nats coming from keg storage room. Proper procedures should be in place to prevent fruit flies/nats.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed one wet wiping cloth stored on prep surface.

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. - 0pts - Observed a container with no handle stored in pico.

4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in front area reach in and supports and shelving in kitchen. Assess and repair/replace.

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 // and shall be clean. -repeat- Floors: Observed several cracked or broken tiles and areas in need of re-grouting throughout establishment. Some baseboards coming off the wall. // Cleaning needed in keg room. Walls: Cleaning needed throughout for splash and debris. Ceiling: Observed several ceiling tiles out of place or buckling. Repair

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. - 0 pts - Establishment currently had one employee with CFPM certification. Although the employee has the certification employee was not the PIC in the kitchen. The person in charge of the kitchen shall have the CFPM certification and must ensure that all rules are met at all times.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Par-cooked wings stored over ready to eat foods on speed rack. Raw fajita steak stored over onions and pickles in upright unit. CDI- Steak moved to lower shelving. Chicken discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - 0 pts - Observed minor build up on slicer and can opener. CDI- Items were sent to be rewashed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - One batch of chicken wings par cooked and stored on speed rack. Wings appeared to be partially baked yet still bloody and raw. CDI- Wings discarded. Employee states that chicken wings are typically fully cooked in oven and then reheated in fryer. Another batch of wings appeared fully cooked. Discontiue par cooking wings unless prior approval is obtained. An application will be sent via email.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Chicken breast (50F) and deli portions (51-52F) were out of temperature compliance. CDI- Items were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat - Portioned containers of pimento cheese (6/14-6/19), blue cheese (6/20), and pizza sauce (6/16) were out of date compliance. CDI- Items were discarded. 41F or less - 7 days with date of prep counting as day 1 42-45F- 4 days with date of prep counting as day 1 // WIC is holding food 43-47F during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed a lot of fruit flies/nats near the keg storage room and near the back door.

4-501.11 Maintain equipment in good repair. -.Repeat - Observed leaking in walk in cooler condenser. A catch bin is being used. PIC states that unit may be changed. Repair. WIC is holding food 43-47F and should be assessed for maintaining food below 45F or below at all times. // Condenser of keg/fry cooler is spraying water out of fans. Repair. Shelving in front area reach in and supports and shelving in kitchen. Assess and repair/replace.|

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning need on exterior of containers holding ingredients near salad station and gaskets of some reach ins.

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 // and shall be clean. -0 pts - Floors: Observed several cracked or broken tiles and areas in need of re-grouting throughout establishment. Some baseboards coming off the wall near dish machine area. // Cleaning needed in keg room. Walls: Observed several panels of FRP buckling near dish machine. Repair. // Cleaning needed throughout for splash and debris. Ceiling: Observed several ceiling tiles out of place or buckling. Repair. Fixtures: Cleaning needed on fan of condenser in walk in cooler.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Repeat - Ice machine observed with moderate mold build up. Recommend to increase cleaning schedule to ensure ice machine remains clean. CDI- PIC properly cleaned and sanitized ice machine. 4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer in bucket read 100ppm. CDI- PIC changed out solution read 200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - One container of soup read 130F. CDI- Soup was reheated and read 173F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - One container of chipotle dressing, cooked mushrooms, and cooked peppers not date marked. Several containers in walk in cooler dated for 2/29 by accident. If food is maintained at 41F or below food shall be date marked for 7 days with date of preparation counting as day one. If items are 45F or below they shall be marked for 4 days with date of preparation counting as day 1. CDI- PIC properly dated all items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - A container of milk (2/18), ranch (2/22), and pimento cheese (2/18) were expired. Recommend to train staff on date marking and discard of all TCS foods. CDI- All items were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 pts - Ice bins in bar and wait station observed open. When not in use close ice bins to prevent contamination. CDI- Ice bins were closed.

4-501.11 Maintain equipment in good repair. -.Repeat - Observed leaking in walk in cooler condenser. A catch bin is being used. PIC states that unit may be changed. Repair. Shelving in front area reach in and supports and shelving in kitchen. Assess and repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed in the cooler chest holding dressings, exterior of glassware reach in, and interior of keg reach in.

5-501.17 Provide a covered waste bin in female restrooms. -.0 pts - A covered receptacle is needed in the women's restrooms.

5-501.115 Maintaining Refuse Areas and Enclosures - C - 0 pts - Cleaning needed around the dumpster to remove leaf debris and cardboard boxes. Maintain dumpster area clean and free of unnecessary items.

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. -0 pts - Observed several cracked or broken tiles and areas in need of re-grouting throughout establishment. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Cleaning needed in walk in cooler.

6-303.11 Intensity-Lighting - C - 0 pts - Lighting in the main walk in cooler and in the 2 floor women's restroom is low. Increase lighting in walk in cooler to 10 foot candles and 20 foot candles in the restroom.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink (wait staff) stored on shelf beside single-use containers. CDI - Drink moved to a lower shelf away from single-use containers.

5-205.11 Maintain access to handsinks. -Pf. Observed a recycle bin stored in front of the wait staff's handsink. CDI - Recycle bin removed from handsink area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large amounts of mold buildup inside of ice machine. Also observed milkshake machine in need of cleaning. CDI - Milkshake machine was properly cleaned during inspection. Verification required for ice machine. Ice machine was placed out of service until cleaning occurs (facility had several bags of ice stored in the reach in freeze)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a tightly wrapped pan of cut tomatoes stored in the prep cooler with a temp of 53F. Observed an opened container of arugula in the prep cooler with a temp of 48F. CDI - Both items cooled for proper cold holding storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf The day of preparation shall be counted as Day 1. Observed a few TCS foods not date marked: a pan of cooked onions, a prep container of cut melons, and a large container of cooked chicken. CDI - Items were date marked during inspection.

3-501.12 TCS foods that are slacked to moderate the temperature shall be held either at a temperature 45F below or at any temperature if the TCS food remains frozen. Observed a container of slacked fries holding at room temperature. CDI - Container of fries moved to walk in cooler for cooling and storage (fries had been removed from walk in cooler 1hr prior to inspection).

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 working containers oils/sauces not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies at bar area sink. Owner has discussed issue with pest management company. EHS will monitor.

.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 bar utensils being stored in containers of room temp water.

4-501.11 Maintain equipment in good repair. Observed dripping leak in walk in cooler. Plastic tub is used to catch water. Repeat.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed bar area in need of general cleaning. Also observed air vent above food prep area in need of cleaning.

2-102.12 Certified Food Protection Manager - C. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Observed no certified food protection manager at start of inspection. Food preparation was well underway.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Equipment food contact surfaces shall be clean to sight and touch. Observed soiled slicer and soiled immersion mixer both stored as clean. CDI - sent to be washed, rinsed, sanitized.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Food shall be consumed, discarded or sold after 7 days when held at 41F or less or after 4 days if held at 42-45F. The day of preparation shall be counted as Day 1. Observed open pan of hot dogs with no date mark. CDI - voluntarily discarded. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P.Food shall be discarded if it exceeds the temperature and time combination or is in a package that is not date marked. Observed queso dated 5-15, chicken salad 6-3, pasta 6-5, hot dogs 6-2, and taco beef 6-5. CDI - voluntarily discarded.

3-304.12 In-Use Utensils, Between-Use Storage - C. During pauses in food preparation or dispensing, utensils shall be stored in a clean dry place with handles out of the food, in a container of water which is 135F or higher, or in running water of sufficient velocity to flush particulates to the drain. Observed rubber spatulas in water measuring 105F.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry equipment and utensils after cleaning and sanitizing. Observed plastic glasses at bar were wet nested.

6-501.12 Cleaning, Frequency and Restrictions - C. Clean physical facilities as often as necessary to keep them clean. Observed floors very soiled under and especially behind equipment.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Physical facilities shall be maintained in good repair. Observed badly dripping leak inside walk in cooler. Repair promptly. Tubs are being used to catch water for now. Food was being protected.

2-102.12 Certified Food Protection Manager. At least one employee with supervisory responsibility that is certified in food protection, through passing an ANSI accredited program, shall be present during all hours of operation of the facility by January 1st, 2014 or there will be a two point deduction. Observed no one at facility with food protection certification. CDI by instruction.

2-301.14 When to Wash. Employees shall wash hands between glove changes. Observed employees changing gloves without handwashing. CDI by instruction.

6-301.12 Hand Drying Provision. Each handwashing sink shall be provided with disposable towels or a heated air drying device. Observed handsink in back kitchen without paper towels. CDI PIC refilled towel dispenser.

3-402.12 Records, Creation, and Retention. If raw or partially cooked fish are sold in RTE form a written agreeement or statement from supplier or aquaculture stipulating the fish were frozen to a temperature and time specified under 3-402.11. Observed establishment without parasite destruction letter from supplier for undercooked salmon. CDI emailed supplier and provided parasite destruction letter.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Chemical sanitizer solution for manual or mechanical operation shall be at 50-100ppm or levels specified by chemical manufacturing company. Observed chemical dish machine and sanitizer bucket at 0ppm. CDI employees replaced sanitizer solution for dish machine and sanitizer bucket changed out.

3-501.14 Cooling. Cooked PHF should be cooled from 135F to 70F within two hours, and 70F to 45F within the remaining 4 hours. Observed blanched fries that was cooked at 10am at 76F in the cooler. After 10 additional minutes fries cooled down to 1 degree. CDI PIC tossed for trash.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Foods cooked for hot holding should be held at 135F and above. Observed grilled chicken in hot steamer reach-in at 119F. CDI employee reheated food to 165F to hot hold in steamer.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. If any animal food is served raw or undercooked, the permit holder shall inform consumers through the disclosure (description of the raw animal food. "These foods may be cooked to order) and reminder. Observed menu without disclousure and no asterisks by all undercooked steak, salmon, and burger meals that are cooked to order.

3-501.15 Cooling Methods. Cooling shall be accomplished by separating foods in smaller portions to initiate rapid cooling. Using flat metal pans will help reduce cooling time. Observed blanched fries in large bulk plastic container to cool fries.

3-302.12 Food Storage Containers Identified with Common Name of Food. Food storage containers should be identified with common name of food. Observed bulk dry storage containers without labels.

6-501.111 Controlling Pests. Premises shall be maintained free of insects, rodents, and other pests. Observed live water bug near dish machine and live roach walking near back door with bottom spacing. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation. Keep wet wiping cloths in a sanitizing solution between uses. Observed wet wiping cloths on prep tables and counters throughout facility.

4-302.14 Sanitizing Solutions, Testing Devices. A test kit should be provided in order to measure sanitizer concentration. Observed PIC using quat testing strips to test concentration of dish machine chlorine sanitizer. CDI by instruction.