SIR EDMOND HALLEY`S

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed kitchen hand sink being used as dump sink. CDI- EHS provided education to staff. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pest and gnats in kitchen during inspection. **REPEAT** -1-

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. EHS observed grout between floor tiles low in some areas in the kitchen. EHS obsevred a few broken floor tiles, specifically under the dish machine that are holding water. Repair. **REPEAT** -1- 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 areas in the kitchen with visible buildup on the walls and floors. Under the dish machine is in need of more frequent cleaning. **REPEAT** -1- 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 plate in walk in cooler is coming up. Repair. -0-

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. EHS observed calimari thawing in sink under running water at 78F. CDI- PIC relocated item to RIC to continue thawing. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pest in kitchen during inspection. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution at less than 150ppm. CDI- PIC replenish sanitizer water at the correct concentration. -0-

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. Grout between floor tiles low in some areas in the kitchen. Repair. **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 areas in the kitchen with visible buildup on the walls **REPEAT**

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Obsevred two containers of dishes stored in clean dish stored with visible debris present on dishes and in the bottom of the containers. EHS advised that if the dishes are not used frequently then they can w/r/s then protect the dishes. CDI- PIC took dishes 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with no handle stored in peas. Use scoops with handles. -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. Observed rusted shelving in the walk in cooler. Replace. -0-

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. Grout between floor tiles low in some areas in the kitchen. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed multiple areas in the kitchen with visible buildup on the walls

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 Observed two containers of french onions bits (prep date: 10/9) and one container of gravy (prep date: 10/13) in the walk in cooler that had been held beyond the allotted 7-days for date marking. CDI- PIC voluntarily discarded the items. **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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with no labels in the dish pit. CDI- PIC labeled the spray bottles. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pest in kitchen during inspection.

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. Grout between floor tiles low in some areas in the kitchen. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed multiple areas in the kitchen with dust build up, especially on walls in dish pit area. Observed ceiling tiles and air intakes in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee speaker, phones, and watch stored on shelf above the prep unit. Observed employee jackets stored with dry goods. Designate an area for employee belongings.

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 sausage gravy not meet cooling parameters after cooling overnight in the WIC. Observed gravy, cooked yesterday using pork sausage, at 57F today. Observed gravy in large, deep container, covered with lid. PIC stated employees typically cool gravy in WIC, uncovered, with frequent stirring at least every 30 minutes. -CDI- PIC voluntarily discarded the gravy. 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 .

3-501.18 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 and egg rolls held past their 7-day maximum timeframe, with a prep date of 6/5. -CDI- PIC voluntarily discarded the 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed sausage gravy not meet cooling parameters after cooling overnight in the WIC. Observed gravy, cooked yesterday using pork sausage, at 57F today. Observed gravy in large, deep container, covered with lid. PIC stated employees typically cool gravy in WIC, uncovered, with frequent stirring at least every 30 minutes, yet this may not have occurred with the gravy yesterday. -CDI- PIC voluntarily discarded the gravy. 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 .

5-205.15 Maintain a plumbing system in good repair. -Observed backflow from the only handsink in kitchen. Observed the handsink indirectly plumbed, combined with the plumbing system of the drink/ice machine. Observed backflow rising from the gap between the handsink pipe and the ice machine pipes, spilling onto the floor when the handsink water is turned on. -Facility is unable to use only handsink in kitchen. Facility voluntarily closed until handsink plumbing is repaired. PIC called plumber and stated repair is scheduled for today in a couple hours. Because facility voluntarily closed, PIC may re-open facility when plumbing system is repaired and handsink is operable. PIC must contact EHS when plumbing is repaired and send video of functioning plumbing system prior to re-opening. EHS will follow-up with onsite visit for verification.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee speaker stored on shelf above the prep unit.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cucumbers in WIC with growth accumulating on the outside. CDI- PIC discarded cucumbers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed four pans with food debris still present after being W/R/S. CDI- PIC placed items in dish area for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS foods in WIC above 41F (see temp chart). WIC was observed with an ambient temperature of 44-45F. Condensation was present throughout the floor of WIC. Facility is permitted to store raw proteins in beer cooler for today only. Facility will be limited to no cooking/cooling of foods or storage of TCS foods until WIC is fixed. PIC contacted refrigeration company for repair. EHS will return next day to verify if repairs have been done. VR within 3 days for compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salmon thawing on a speed rack at room temperature. EHS educated PIC on approved thawing methods. CDI- PIC moved salmon to prep sink and under running water under 70F.

6-202.13 Properly locate mechanical insect control devices. Observed bug trap being utilized above the clean dish rack in the prep area. Please relocate bug trap to avoid any contamination.

4-501.11 Maintain equipment in good repair. Observed WIC in disrepair. Ambient temperature was observed between 44-45F. CDI- Work order placed.

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. Area behind fryer and grill area starting to accumulate residue and debris. Increase cleaning frequency to avoid build up.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet, in use wiping cloth stored on prep table service. Observed wiping cloths stored in two (2) buckets at QAC sanitizer concentrations of approximately 100 ppm. Place in use wiping cloths in properly concentrated sanitizer (200 ppm to 400 ppm for QAC)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC briefly rinse thermometer in kitchen handsink after calibrations. CDI - EHS and PIC discussed handsink usage.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) unopened packaged pork loin in metal bin in fryer side RIC, thawing under refrigeration, stored above RTE chili. CDI - Chef rotated pork loin to sink to properly thaw under running water. EHS provided storage order charts for reach in units and WIC to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed three (3) portions of mashed potatoes, date marked for the previous date of service (05/09) in standing 2 door RIC at 50F, 45F, and 44F. All other food items within the unit were at or below 41F, and ambient temperature of the unit was observed at approximately 38F. CDI - PIC voluntarily disposed of improperly cooled 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bin of repair and maintenance supplies (including industrial glue and goo gone) stored on top of ketchup in dry storage area. CDI - EHS rotated bin to separate area to prevent potential contamination.

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 aforementioned improperly cooled mashed potatoes. CDI - EHS discussed cooling procedures with PIC; utilize flat trays with wider surface area for thicker foods such as mashed potatoes to better improve their cooling. EHS provided in color cooling charts to PIC. 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(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go bowls, to go boxes) stored with exposed food contact surfaces. CDI - PIC inverted articles to prevent potential contamination.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves to work with fish in prep area. CDI-EHS educated employee on when to wash requirements and employee properly washed hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed meatloaf date marked 11/20 in reachin. PIC stated this could not be the correct date and that it was prepared on Saturday. Observed marinara from 11/19 in WIC. CDI-PIC voluntarily discarded meatloaf that was labeled incorrectly and the marinara that was held for more than 7 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Black beans and salsa in sandwich cooler top measured 48F and 49F. Cooked vegetables in bottom of sandwich cooler measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - Cook discarded black beans and salsa. Cooked vegetables moved to walk-in cooler to cool. No increase in severity so kept at half credit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Torn gaskets present on upright freezer doors. Replace torn gaskets. 0 pts.

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. Grout between floor tiles low in some areas in the kitchen. Regrout where necessary so floors are easily cleanable. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a reach in cooler with 4 items above 41F. Reach in gasket was not correctly equipped. CDI-PIC voluntarily discarded and will not use unit until it’s fixed 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the side of the fryer with grease on the side. Oven top needs cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few areas in the kitchen with low grout, tile missing near the steps. 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. Ceiling tiles are turning brown and need to be replaced. Walls in the dish machine area have black build-up

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 mixed veggies in the reach in cooler that were above 41F. PIC was unsure if product had been out for prep or not. CDI-food was discarded. Observed spinach in the prep unit that was above 41F. CDI-spinach was put in unit before EHS arrival. CDI-spinach was placed in the 2 door reach in to rapidly cool down.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink without lid sitting on prep unit make line. CDI-Discussed with employee and drink was 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 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 ziploc bag of chili and bag of gravy in reach-in unit not date marked. Pan of mashed potatoes were also not date marked. After discussion with PIC, EHS was about to verify that mashed potatoes were made yesterday, and that the ziploc bags of chili and gravy had been taken from larger batch in walk-in unit. Larger batches were appropriately date marked. CDI-Items were dated. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food bins/containers on clean dish shelf which were stacked wet. 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 some buildup in bottom of tubs holding cleaned utensils.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on walk-in cooler and beet cooler doors.

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 buildup on and around cooking equipment in kitchen. Observed peeling aluminum covering on side of fryer. Ensure that no food contact surfaces are smooth and easily cleanable. Some buildup observed on reach-in door handles.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile out of place in kitchen - move back into place to prevent contamination of food/utensils from the premises. Minor cleaning needed on FRP paneling/walls in kitchen and dish room.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Several items food items reach-in uncovered in storage. Chili cooled from last night was uncovered and 41F. Be sure to cover food when finished cooling. CDI-Items were covered with lids.

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 cooked gravy in reach in freezer not dated with prep date. Food was cooked and cooled on same day (Monday) but still needs prep date mark. Facility is aware of date marking when thawing if needed. CDI-Items were date marked.

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. Some squeeze bottles of oil/sauces and container of flour observed unlabeled. Sharpie label had come off food containers over time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths were stored in sanitizer bucket but were not fully submerged in solution. Be sure that wiping cloth is fully soaked in solution to prevent microbial growth. Sanitizer was correct concentration of QAC (200-400ppm).

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. Observed facility using old employee health policy . CDI provided new updated health policy in poster form and emailed new health policy for employees to sign.

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. Observed facility does not have written vomiting and diarrhea plan. CDI provided information on vomiting and diarrhea plan .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed burgers , black beans , roasted vegetables, in prep unit 2 holding at greater than 41 degrees F see temperature chart. CDI move tcs foods to alternate refrigeration and unit turned down to see if machine needs service or just needs adjustment. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed goat cheese, marinara sauce, and Shepherd's pie filling held greater than 7 days. CDI discarded shepherd’s pie filling, marinara sauce and goat cheese in cold holding and product being hot held.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep units and reach in freezer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster missing both top lids.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 gal Cambro filled with flour not labeled underneath table of front expo.

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer bucket on line at 50ppm. Bucket had not been changed out since beyond 4 hrs.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop laying directly in sugar in large rolling bin. All other scoops in facility are sticking handles out. Facility is aware of proper storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed refrigeration gaskets throughout facility with heavy build up. Points not escalated because refrigeration handles from previous inspection are clean to the touch.

5-203.14 Backflow Prevention Device, When Required - P Observed unnecessary cross connection of multiple water hoses in outdoor can wash. CDI-PIC unscrewed 2 connected hoses without proper backflow device, removed one hose and reconnected spray nozzle to hose with proper backflow device.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a container of mashed potatoes in reach in cooler and container of marinara in walk in cooler stored without covering or protection. CDI - Covers were provided. -0 points-

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed container of jerk chicken dated 3/31/21. PIC stated that jerk chicken was not prepared on 3/31 and date label was incorrect. PIC referred to log posted on wall of food preparation dates and noted jerk chicken was prepared on 4/3/21. CDI - PIC corrected date label with date of preparation. -0 points-

4-501.11 Maintain equipment in good repair. Observed wire mesh skimmer with broken wires stored on utensil rack. Wire mesh skimmer is a potential source of physical contamination of food. CDI - PIC disposed of utensil. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles of reach in cooler and shelving below grill with build up of food residues and debris. Observed floor fan, used in air drying washed dishes, in need of cleaning. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-301.14 Handwashing Signage - C Observed one of two gentlemen' s restrooms without hand washing signage. CDI - Hand washing signage was provided to PIC at the end of the inspection. -0 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dish washing machine with a chlorine sanitizer concentration of approximately 25 ppm. CDI - The PIC was able to obtain a chlorine sanitizer concentration of 50 ppm after several runs of the dish machine. The PIC stated that she will call a service technician to correct any issues with the machine and will also monitor chlorine concentrations using available test strips. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage area near three compartment sink and in bar area. Recommend controlling fruit flies to prevent infestation or contamination. -0 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal tablespoon stored in container of food with handle making contact with food product. CDI - PIC removed metal table spoon. Recommend storing utensils in food with handles out. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris and soil on top of mechanical dish machine and on floor fan used to aid in air drying cleaned dish ware. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with sliding doors open. Recommend keeping sliding doors closed when not in use to prevent rodent or insect infestation. 5-501.111 Keep storage areas and bins for waste in good repair. Observed recycling dumpster with a broken/missing lid. Recommend replacing to prevent rodent or insect infestation. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and debris on walls around mechanical dish machine and dish cleaning area. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table in kitchen area. Recommend designating an area for the storage of employee possessions away from equipment, utensils, and food. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes,salsa, cooked cabbage, corn beef, cheese, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed WI cooler unable to hold food at 41F and below. Needs to be repaired. Placed the unit out of service and will be back in 10 days to check on the repairs.

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 cup being used as a scoop. Corrected during the inspection (CDI) - Cup was removed. -0.5pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in flip top cooler measuring above 41F. CDI by voluntary discard.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing wiping cloth in handsink. CDI by intervention and education.

4-501.11 Maintain equipment in good repair. Observed broken handle on reach in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring ~0ppm. CDI by priming machine to reach proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of mashed potatoes masuring 118F. CDI by reheating to above 165F and placing back on hot holding. Mashed potatoes were double panned in hot well.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over ice at dish area. CDI by removal of drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris build up. CDI by recleaning and sanitizing.

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 container of salsa past the seven day shelf life. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed chipping paint and rust build up on shelving in walk in cooler.

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 gasket in reach in cooler.

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

3-501.13 Use approved thawing methods. Observed chub of turkey meat thawing in container of standing 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 bottles of oil with no labels.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of employee food stored above containers of water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed container stored as clean with sticker residue. CDI by removal for recleaning.

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 single bottle of oil with no label. CDI by labeling. Significant improvement over last inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up on wall behind drink machine in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on slicer and blender stored in the dish room and prep area. CDI by removal for cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items throughout facility either not labeled or labeled incorrectly. CDI by labeling items correctly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of liquids and spices throughout the facility with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed fruit flies on several surfaces in the dish/prep area. PIC stated that the exterminator is scheduled for tomorrow.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in the dish/prep area. CDI by separation for proper air drying.

5-205.15 Maintain a plumbing system in good repair. Observed leak from the pipe under the handsink in the cook line area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door and another with missing lids.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of debris on the floor around the fryers in the cook line area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled fryer baskets from the night before. CDI items moved to sink for cleaning.

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 marinara cooling overnight at 48F. CDI marinara discarded. Did not escalate points it was one out of four items not cooled to 45F. Left at half points.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed black bean burger, milk and goat cheese fritters that were held over 7 days. CDI items discarded. Observed spring mix, creole sauce, and guiness stew that was not dated. CDI items dated. 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 marinara that was cooling in a plastic container overnight. CDI item discarded. Suggest facility use only shallow metal containers to cool down foods and monitor it to ensure food meets cooling parameters.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a corned beef roast and a pork roast stored in direct contact with a tube of ground beef in the walk in cooler. CDI- storage rearranged.

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 a container of shepherds pie mix and a container of goat cheese sauce both cooled overnight above 45F (see chart). CDI- products 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 one opened container of goat cheese without a datemark on it. CDI- datemark added. 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 Foods held between 42F-45F shall be discarded after 4 days. Foods held at 41F or below shall be discarded after 7 days. Observed pinto beans dated 8/22, pork dated 8/22, queso dated 8/22, and meat loaf dated 8/23 in the walk in cooler. CDI- items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side of the fryer near the char grill.

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 debris on the FRP board behind the dish machine.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizing dish machine operating at 0ppm. CDI- machine was primed until it was dispensing chemical at ~50ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black re3sidue accumulation on the inside walls of the ice machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one opened container of goat cheese not dated. CDI- product was datemarked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one sheet tray of grilled vegetables at 76F cooling at room temperature. Once the food is below 135F, cool using mechanical refrigeration or ice. CDI- food was transferred to the walk in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in ice with the handle in direct contact with the ice and a bowl (no handle) stored in a container of quinoa.

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 one ventilation covering on the wall above the 3 compartment sink with dust accumulation and the wall next to the dish machine with mold growth.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes double panned and hot holding in the steam table below 135F. CDI- product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed jerk chicken cooling in the walk in cooler in a lidded container with other items stacked on top of it. CDI- containers and lid were removed to allow more air flow to product.

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 the ice scoop being stored in the ice with the handle touching the ice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the two bottom left walk in cooler shelving racks with debris accumulation on them.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in a steam well at 118F, brussel sprouts in sautee pan above the stove at 81F, and sauteed vegetables in a sautee pan above the stove at 79F. CDI- mashed potatoes were reheated to above 165F while the brussel sprouts and vegetables were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of potato pancakes in a flip top cooler at 49F. CDI- pancakes were relocated to a reach in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added.

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 ~3-5lb meat roasts in the walk in cooler that had not been separated into smaller portions prior to cooling. To ensure these roasts are cooling to 45F or below within 6 hours, separate them into smaller portions. CDI by instruction.

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 mold growth on the caulking behind the spray bar next to the dish machine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with debris accumulation on the inside of the machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a mandolin slicer with dried vegetable debris on the back of the blade. CDI- item set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizing dish machine at 0ppm after multiple runs and several attempts to prime the machine. Dish machine was fixed during inspection and is now functioning at 50ppm.

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 one container of grilled vegetables in the walk in cooler at 51F and a corn beef roast at 46F. PIC stated the vegetables were not removed from the walk in cooler since they were made. CDI- vegetables were discarded, PIC agreed to reheat the corn beef roast to 165F and restart the cooling process.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of corn beef prepared yesterday without a datemark on it. CDI- product datemarked. Facility has good datemarking practices in place, improvements made since last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of pans on the clean equipment storage rack stacked while wet.

4-501.11 Maintain equipment in good repair. Observed 3 torn gaskets on a flip top reach in cooler. PIC stated the gaskets were already ordered.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facilities quat sanitizer test strips ruined due to water damage. CDI- quat test strips were delivered during inspection.

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 ceiling tiles over a flip top cooler with dust accumulation.

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 facility has made outstanding improvement in date marking. However, one lexan of ranch on day 5 was temped at 43 F. CDI- voluntarily discarded Points not taken because facility has improved dramatically

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatos not properly cooled after prep and placed in prep unit at 61 F. CDI- placed on temporary TPHC

An 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of mold? on lines and walls of beer cooler. In need of cleaning

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 walls around dish pit and floors in out of way places in need of cleaning.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed facility has no staff with food safety manager training at this time.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage, glass of water atop prep unit. CDI- discarded

(3-201.11 Use food from approved sources only.-P Observed cooked pork BBQ cooked using outside smoker/cooker, non- approved equipment. CDI- product discarded

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple slightly soiled utensils and slicers. CDI- removed to clean

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 cooked gravy cooling from last night at 73 F in walk in cooler. CDI- discarded Repeat Violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS foods not date marked. CDI- removed to date mark

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 TCS foods cooling in partially covered high volume plastic container in walk in cooler. CDI-discarded Repeat Violation

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored between units in kitchen. CDI- removed

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility cooking pork outside in unapproved cooking equipment. CDI- IN THE FUTURE, THE FACILITY WILL ONLY USE THIS EQUIPMENT FOR OFFSITE CATERING, AS IT MAY NOT BE USED TO PREPARE FOOD FOR A RETAIL FACILITY.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in ladies room.

Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed multiple areas where floor wall junctions in need of cleaning and repair.

2-102.12 PIC shall be a certified food protection manager. Observed no certified food safety manager present.

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F . Observed eggrolls at 60 F in walkin coolerdate marekd 12/14. CDI- failed to cool properly; PICxdiscarded

R3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple containers of cooked TCS foods not date marked. CDI- date marked 3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed cooked chili and pork bbq out of date based on time temperature paramaters. CDI-discarded

6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed excessive mold growth on caulk around diswasher area.

2-102.12 Ensure Certified Food Protection Manager present whenever food is being prepared. - C Oberved noone present with food safety certification.

3-501.16 (A)(2) and (B) Maintain Cold hold TCS foods at 45 F or colder. - P Observed brussel sprouts, mushrooms, sausage and ham in refrigerator at 47-48 F; overnight. CDI- discarded

3-603.11 Ensure proper consumer advisory fwhen offering Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed Ahi Tuna and Flank Steak not disclosed but offered cooked to customer specification. VR

4-501.11 Maintain equipment in Good Repair and Proper Adjustment. - C Observed refigerator not cold holding all foods at 45 F or colder. VR

2-102.12 PIC with food safety certification shall be onsite at all times food is in preparation. Observed no food employee present with food safety certification at time of inspection. CDI- instruction provided

2-401.11 Employee beverages shall be stored with lids ans straws and below food/food contact surfaces. Observed open employee beverage stored with clean utensils. CDI- removed

3-401.11 Raw Animal Foods shall be cooked to kill temperature upon initial heating unless non-continuous cooking process has been approved by MCHD. Observed partially cooked turkey burgers in refrigerator for 2 days. CDI- discarded

3-501.18 Opened, ready to eat TCS foods date marked, shall be discarded when dicard date/temperature is exceeded. Observed egg roll cooked vegetables and kidney beans in excess of date marked and cooked potatos based on temperature/time CDI- discarded

2-102.12 Certified Food Protection Manager. Observed no certified food protection manager. Must be in place by January 1, 2014.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold held TCS foods at or below 45F at all times. Observed small package of fresh mozzarella had been placed on top of pans inside upper section of flip top cooler. Cheese measured 50F and had been there about an hour. CDI by discussion and by placing cheese in pan inside bottom section to chill quickly. Keep foods in the upper section well down in the pans, beneath the fill lines.

3-501.15 Cooling Methods. Quickly cool hot TCS foods by portioning in shallow pans and leaving vented or uncovered until food reaches 45F or below. After 45F is reached, pans may be tightly covered or sealed. Observed chicken in deep covered pan. Chicken measured 77F and had been cooling for about an hour. Observed bagged pasta measuring 52F and 54F. Pasta had been cooling about 2 hours. Bags were rolled closed. Both issues corrected by discussion and by spreading product out on shallow sheet tray uncovered and unrolled to finish cooling within the alotted time alllowed.

3-302.12 Food Storage Containers Identified with Common Name of Food. Label foods removed from their original container with the common name of the food. Observed small pouring container of sugar unlabeled.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing.Store clean utensils in a clean dry location. Observed ice scoop placed into soiled container for holding scoop between uses. Corrected by sending scoop and holder to dish and reprocessing.