DIAMOND RESTAURANT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with food certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items through two prep coolers holding above 41F. Observed extreme heat in kitchen. One prep unit holding ambient and TCS items above 41F for an unknown amount of time. TCS items that have last known temperature taken more than 4 hours prior were voluntarily discarded. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisks on food items that are served undercooked (burgers, salmon, eggs). VR required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around back prep area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Door in dry storage area and next to WIC, both going outside, need new seals. Can observe substantial space in and around door that could allow for pest entry.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some containers stacked clean that were wet nesting.

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 bottom shelves in prep areas, top of dish machine, conduit, surface of A/C, RIF, with residue and debris. Clean more frequently. 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 buildup of dark residue on floor underneath equipment (under prep tables, coolers, dish machine) and on wall behind dish machine. Increase frequency of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed warped and discolored ceiling tiles throughout prep area.

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 opened container of salsa without a date mark. -CDI- PIC verified when the salsa was opened and properly added a date mark. -Observed sauerkraut held past its 7-day shelf life (open date of 4/15). -CDI- PIC voluntarily discarded the sauerkraut. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed few bottles of liquid (oil, water) without name label. Label all containers with the common name of the food.

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 handle for scoops of dry storage goods (flour, sugar, etc) submerged within the food. Ensure the handles are above the food.

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 buildup of dark residue on floor underneath equipment (under prep tables, coolers, dish machine) and on wall behind dish machine. Increase frequency of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw salmons stored above ready-to-eat hot dogs in the low reach-in cooler. -CDI- PIC corrected storage order by switching salmon to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark buildup on interior of ice machine in kitchen. Ice machine is used in customer drinks. -Increase frequency of cleaning ice machine.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed no consumer advisory for salmon that can be served partially raw or undercooked. Observed no consumer advisory for burger patty as a salad add-on, which can be served partially raw or undercooked. -PIC is updating menu currently and will add proper consumer advisory. -10 day verification required-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed thawed salmon in cooler, still enclosed within its reduced oxygen bag. Remove fish from reduced oxygen bag before thawing (by cutting a hole into the bag, slicing open bag, removing fully from bag, etc.).

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw flounder stored above ready-to-eat pickles in the lowboy cooler. -CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pimento cheese placed in prep unit flip top for cooling. Observed pimento cheese at 48F at start of inspection. -CDI- PIC immediately moved pimento cheese to WIC for rapid cooling. By end of inspection, EHS observed item cooling at sufficient rate to reach 41F. - Prep units are not efficient for cooling; utilize WIC or WIF for cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth, with visible food debris, stored on prep top, not held in sanitizer solution. -CDI- PIC moved wiping cloth to sanitizer bucket with 150ppm quat.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed shelves in WIC with visible rust. Replace or resurface shelves.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no sanitizer test strips for quat sanitizer. Obtain quat test strips. -10 day verification visit required-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phones stored directly on top of microwave oven, adjacent to customer food. Observed employee drink (covered with lid) stored on prep table, next to microwave oven. -CDI- PIC moved employee items to lower shelves to prevent contamination.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed couple dishes with debris and residue and can opener blade with residue. CDI Placed back in dish area for re wash. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Mac and cheese and pork reheating for 2 hours 45 min at a rate that was not sufficient to achieve 165 in 2 hours in oven. Ensure smaller portions for reheat if reheating in oven. Ensure oven is at proper temperature before placing items in for reheat. CDI PIC changed method. Mac and cheese reached 165 in 2 hours window and pork 178 in 2 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed collards holding below 135F. CDI PIC reheated item quickly that was placed in well 1/2 hour prior. Repeat. Improvement from last inspection. No escalation in points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in ROP not removed from sealed package that were thawed. CDI PIC cut open all packages. Repeat

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 working bottles of oil with no label.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two prep tables with shelves rusting. Resurface or replace.

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 black build up on ceiling near exterior fan. Great deal of improvement. Repeat, reduction to 1/2 points.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed a continuation of violations of food code with expired TCS items.Observed hot holding issues as well. During ITS there was improvement, but first inspection after ITS same issues are present. CDI Items were voluntarily discarded. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter and dumplings holding below 135F for undetermined amount of time. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed slaw, feta, milk, and soup with no prep date. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 ham 11/27, hummus 11/27, turkey 11/27, collards 11/28, Mac and cheese 11/28, and veggie chili 11/27 still in use and being served. All items discarded. ITS issued Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in ROP not removed from sealed package that were thawed. CDI PIC cut open all packages.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no beard guard.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some containers stacked clean that were wet nesting.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with cracked and missing sealant. Remove and reseal. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade rice cooker used. Replace with ANSI certified or equivalent.

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 bottom shelves in prep areas, top of dish machine, conduit, surface of A/C with residue and debris. Clean more frequently. 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 black build up on ceiling throughout facility. Observed build up and debris on floor along edges especially around equipment. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on shelving with customer product and equipment. Use designated area away from food prep

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items of raw proteins holding above 41F. PIC moved items to WIC to cool quickly. Repairman needs to look at cooler. This is third inspection with cold holding violation. Risk Control Plan will be implemented. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Mulitple TCS items requiring 7 day marking observed held and being served after 7 day date marking. All items date marked were voluntarily discarded. Green beans 9/6, Sloppy Joes 9/6, slaw with cabbage 9/3, pulled pork 9/4, collards 9/4, marinara 9/8, veggie chili 9/3, tuna 9/7, hummus 9/8, Can salad 9/8. This violation has occurred in the last three inspections. A Risk Control Plan will be implemented. VR required. 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 bottle of degreaser and bottle of sanitizer with no label. CDI Bottles were labeled.

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 working bottles of oil and sauces with no label.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom shelves in prep areas, surface of A/C with residue and debris. Clean more frequently. 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 black build up on ceiling throughout facility. Observed build up and debris on floor along edges especially around equipment. Repeat 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 bare drywall around hot water heater. Paint wall.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over RTE deli meat. CDI PIC switched order. 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 pulled pork cooling in a deep well plastic container. Item increased in temperature over 15 min. CDI PIC moved item to shallow metal, open pans. Checked cooling rate and it was correct. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in hot box holding below 135F. CDI PIC voluntarily discarded chicken. PIC stated they will no longer prepare fried chicken. VR required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey in RIC and raw meat in RIC 2 holding above 41F. Unknown last time of 41F and below for turkey, voluntarily discarded. CDI RIC 2, took some items out, RIC overfilled, kept RIC closed for 20 min and items began to rapidly cool. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked onions and peppers on line with no date mark. CDI PIC date marked. Observed collards in WIC with no date mark made day before. CDI PIC date marked. Observed slight improvement from last inspection and education visit. 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 vegetarian chili with date mark 4/8. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pulled pork cooling in a large, deep well, plastic container not cooling at the proper rate. Item placed in metal, shallow container and item achieved proper cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish not removed from ROP environment during thawing process.

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 handle on WIF with tackiness, clean more frequently

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

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 black build up on ceiling throughout facility. Observed build up and debris on floor along edges especially around equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored throughout facility on line. Use designated area away from food prep.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Greek dressing with fresh garlic and coleslaw holding above 41F. CDI Both items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed marinara, open bag of hot dogs, sliced tomatoes and cut lettuce with no date marks. CDI PIC voluntarily discarded marinara, hotdogs, EHS allowed to date mark tomatoes and lettuce. Observed 10/19 on veggie burgers, PIC stated that was incorrect date. PIC voluntarily discarded.Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for chicken in hot box. CDI PIC put time stamp on chicken.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in ROP not removed from still sealed packages. CDI PIC cut all bags open.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one sink with hand sanitizer liquid in soap dispenser. CDI PIC emptied sanitizer and replaced with soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above RTE foods in tall RIC. CDI. PIC moved eggs to bottom shelf. 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 Multiple items throughout facility with no date marking: cut tomatoes, cut lettuce, hot dogs out of sealed packaged, feta cheese, opened can of pimentos. VR required. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 bologna with date mark 7/3, chicken salad with date mark 7/17. CDI. Items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed portion cups of dressings in front line cooler with fresh garlic and oil, PIC noted are using 4 hour TPHC procedures. No written procedures available for this process. VR required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies, traps with cockroaches, and observed three live cockroaches crawling on the floor. Increase pest control visits. VR

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed stickers still adhered to containers stored as clean. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple food containers stored clean with stickers and sticker residue. Moved to dish area for rewash. CDI No escalation, not repeat, different violation number. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara and gravies holding below 135F. PIC stated they were reheated 1 hour prior to 165F and above and placed in hot well. Mashed potatoes holding above 135F in same hot well, 10 minutes later holding 127F. Potatoes put on temporary TPHC for today. Other Items reheat again and placed in different hot well and will be monitored. PIC stated some of hot wells not working. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken drums in RIC 3 not holding below 41F. Other items on top shelf holding. PIC stated they had not been in unit, and that the chicken had not been out for any amount of time. Checked ambient on shelf behind chicken, holding above 41F. Chicken was discarded and other items moved until unit is repaired. VR required. Repeat Observed bags of frozen fries held out at room temperature and garlic and oil Greek dressing held out at room temperature. Discussed use of TPHC going forward and using temporary TPHC for today for items. Will bring TPHC form and help PIC fill out during VR. 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 Items in prep top (cut tomatoes, cut lettuce, house made pimento cheese ) with no date mark. PIC stated made and cut day prior. PIC date marked . CDI 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 .

4-501.11 Maintain equipment in good repair. Observed hot wells and RIC 3 not functioning properly. Need repair. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris on window sills, buildup on equipment surfaces. Needs more frequent cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above RTE products in WIC. PIC moved item to bottom rack. CDI For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers, with cooling process finished, uncovered. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed several food containers with sticker residue. Sticker residue must be removed in cleaning process. Items put in dish area for recleaning. CDI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dishmachine not sanitizing. PIC called for repair. Using single use items for customers and using 3 comp sink to sanitize after being washed in dish machine. VR required. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 a large vat of cooked collards in WIC that were cooked around 7:00 am, holding at 50F. Past 6 hour limit for cooling process. PIC discarded. CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P RIC across from fryer holding at ambient temperature of 50F. All items in RIC holding between 48-50F. PIC discarded all items and called repairman to repair equipment. VR required. 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 .

3-501.15 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 collards in WIC at 50F, in a deep well plastic container. Collards had been cooked at 7:00 am. PIC discarded. CDI 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaged fish with thaw date of 3/20. Package was not opened nor fish removed from packaging. PIC voluntarily discarded. CDI

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic vat of cooked peas cooling sitting on the floor of the WIF. PIC placed vat on shelving. CDI Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in low concentrated sanitizer. PIC facilitated change of sanitizer at correct concentrations. CDI

4-501.11 Maintain equipment in good repair. Low boy RIC across from fryer is not working, holding ambient air at 50F. PIC called repairman.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed returning from outside and went to don gloves without washing hands. CDI - Employee instructed to wash hands and did so correctly. REPEAT // 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed turning off faucet handles with hands after hand washing. Employees must use a clean barrier, such as the paper towel, to turn off faucet handles to avoid re-contaminating their hands. CDI - Employee educated on proper hand washing procedure.

5-202.12 Provide at least 100F water at handsinks. No hot water at hand sink near mop sink. Repair hand sink so it has at least 100F hot water. 0 pts.

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 . Black eyed peas in walk-in cooler missing date label. TCS ready-to-eat foods must be date marked if held for at least 24 hours. CDI - PIC placed date label on container. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Veggie burgers (10-26), veggie chili (10-27), pimiento cheese (10-26), marinara (10-27), ham (10-27), hot dogs (10-24), and spaghetti (10-25) were past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Items discarded by PIC. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. 2 live roaches observed during inspection. Continue pest control treatments to eliminate pests. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of cooling meat sauce in walk-in freezer was on the floor. Store food at least 6 inches off the floor. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Several risk factor violation noted during inspection: dish machine not working, date marking, hand washing and cooling. PIC shall monitor risk factors to ensure the establishment is meeting rules. CDI - PIC educated on duties and monitoring for risk factors. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed cleaning out pre-rinse sink and then went to putting away a clean dish without washing hands. Employee observed handling cell phone and went straight to donning gloves to fry food without washing hands. Another employee drank from a cup with no lid and straw and did not wash hands before preparing food. Employees must wash hands after handling personal items, after drinking from cups with no lid and straw, after handling soiled dishes, and as often as necessary to prevent contamination of food and clean utensils.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Dish machine is not dispensing sanitizer. Establishment was using it to wash dishes. Chlorine dish machines must sanitize at 50-200 ppm. VR - Verification required within 3 days that establishment has repaired dish machine. Establishment already only uses single-service plates so no suspension issued. Use 3-compartment sink to wash dishes until it is repaired. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Can opener blade and mixer bowl had visible buildup in them and need to be cleaned. Utensils and food-contact equipment must be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be washed.

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 . Vegan chili (44F), marinara (48F), and black eyed peas (55F) were still above 41F after cooling overnight. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Food discarded. REPEAT

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 . Mashed potatoes at steam table measured 117F. TCS foods in hot holding shall measure at least 135F. CDI - Mashed potatoes moved to oven and reheated to above 165F. 0 pts.

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 . Sauteed onions, cooked peppers, bucket of feta cheese, and cole slaw missing date labels. TCS foods must be date marked if held for at least 24 hours in establishment. CDI - PIC dated items. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Sloppy joe mix (9-27), spaghetti (10-4), and tuna salad (10-3) were past 7 days old. TCS ready-to-eat foods must used within 7 days of preparation or opening. CDI - PIC discarded items. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Marinara, vegan chili and black eyed peas were cooled in large containers overnight and were still above 41F. Use shallow pans, smaller batches, or use ice wands or ice baths to cool TCS foods. CDI - Items discarded by PIC. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tuna in sandwich cooler bottom was still in ROP package and completely thawed. Raw fish must be removed from ROP package before thawing under refrigeration. CDI - PIC opened packages. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Live small roach observed mop sink. Contact pest control for service.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Box of fries was opened in walk-in freezer. Ice had dripped into box and contaminated the fries. Do not store opened food underneath leaking ice. CDI - PIC discarded fries. // 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Mop head observed on top of opened bag of rice. Do not put mops where they can contaminate food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing bracelet while preparing food. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee in kitchen not wearing hair restraint. Food employees must wear a hat or hair net. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting unwashed head of lettuce. Wash fruits and vegetables before use. 0 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Scoop handles laying in dry ingredients. Store in use utensils with handles out of the top of the food. 0 pts.

4-501.11 Maintain equipment in good repair. Replace severely rusted shelves in walk-in cooler. Repair walk-in freezer so it does not leak ice on to food. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean conduit lines on ceilings as grease it building up on them. 0 pts.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing on fixture in clean dish area. Replace missing shield. REPEAT // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee sweat shirt observed on top of bag of bread. Do not store employee personal items where they can contaminate food, clean utensils, or single-use/single-service articles.

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. 1 employee drink observed on prep table. Store employee drinks in a separate area away from food or preparation areas. Store on a low shelf. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Can opener blade had buildup above blade. CDI - Can opener blade taken to dish machine to be washed. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Macaroni began reheating at 8:30AM according to employee. Macaroni measured 120-130F at 11AM. CDI - Macaroni discarded. 0 pts.

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 . 5 pans of cooked macaroni measured 45-50F in walk-in cooler. Macaroni began cooling last night. CDI - Pans discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 . Pimiento cheese was missing date mark label in walk-in cooler. Cut lettuce missing date mark in salad cooler. CDI - Pimiento cheese and lettuce discarded. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information 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 . Hot dog chili and black eyed peas in walk-in cooler were prepared on 7-8 and 7-10 and had not yet been discarded. Spaghetti in sandwich cooler was date marked 7-10 and had not yet been discarded. Macaroni reheating had a date label of 7-10. Grape leaves in upright cooler were date marked 7-11 and had not yet been discarded. Discard TCS ready-to-eat foods within 7 days of preparation. CDI - Listed items discarded. REPEAT. Noncompliance for date marking will result in risk control plan 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 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 . Macaroni cooling since last night stacked up on top of each other (5 pans total) with lids on pans. Leave cooling TCS foods uncovered/loosely covered so heat can escape and the food can cool within the cooling parameters. CDI - Macaroni discarded. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Vacuum packaged salmon was completely thawed in the walk-in cooler. Remove vacuum packaged raw fish from ROP packaging before thawing. CDI - PIC opened packages during inspection. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on reach-in cooler door. Shelves in walk-in cooler are rusted. Condensate ice building up in walk-in freezer. Repair/replace listed equipment. REPEAT

5-205.15 Maintain a plumbing system in good repair. Spray arm at pre-wash sink is leaking. Hot water handle also missing at dump sink. 0 pts.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shields missing in dry storage area and dish washing area. Replace missing shields. 0 pts.

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 blackeye peas and cooked green beans cooling since previous day still above 41f in walk in cooler. See chart. Both items discarded.

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 tray of fried chicken holding in upright heated cabinet at 125f. PIC noted that they fry the chicken at noon and keep until end of lunch at 3 pm and then discard. CDI - chicken allowed to remain until 3 pm and then discard. TPHC procedures have not been used for this item in the past. Procedures provided and completed during inspection to use TPHC for holding fried chicken up to 4 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed various TCS items in service cooler at line with no date marking including pimento cheese, open hot dogs, cooked onions and more. CDI - PIC discarded. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information 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 various TCS foods with expired date marking including bologna 3/15, slaw 3/18, taziki 3/21, turkey gravy 3/21 and more. CDI - items discarded. Full 3 point deduction

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed portion cups of dressings in front line cooler PIC noted are using 4 hour TPHC procedures. No written procedures available for this process. CDI - written procedures provided and completed during inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed salmon denoted with asterisk as part of consumer advisory on menu. No documentation provided that salmon is free of parasites and PIC noted that they actually do not undercook salmon. EHS discussed with PIC and determined that the intent is that all salmon is fully cooked and the consumer advisory is not applicable. Remove asterisks denoting salmon as part of consumer advisory. Verification required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled sanitizer actually holding floor cleaner product. CDI - label changed to accurately reflect product in bottle.

3-501.15 Cooling Methods (Pf). Observed deep bulk plastic containers of blackeye peas and green beans covered with lids cooling in WIC overnight. When cooling foods, use methods to allow air flow. Do not cool in deep buckets and do not cover foods with lids while cooling. Stir hot food frequently when cooling. REPEAT

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 various squirt bottles of liquids including oils, vinegar, water, sauces, etc with no identification.

4-501.11 Maintain equipment in good repair. Observed significant condensate leak/buildup of ice on interior surfaces of walk in freezer. Repair. Observed damaged buckling flooring in WIC. Observed some corroded/peeling/rusty shelving in coolers. REPEAT 1 point deduction.

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed grease trap under dish machine with corroded areas and rusted out holes in lid with visible exposed waste and odors present. Repair trap to enclose waste according to law. Verification required within 3 days.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI by education of PIC - written procedures and flyers in English and Spanish left on site during inspection. 0 point deduction.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open/uncovered/exposed cases of breaded okra and fatback in walk in freezer. Cover/protect food while in storage. This is especially important as there is a mechanical issue causing frozen condensate buildup in the unit. REPEAT 1.5 point deduction. No escalation to full point deduction as improvement noted - fewer items observed uncovered/unprotected.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made veggie chili stored in WIC overnight reheated to 141f removed from stovetop to hot holding device. CDI - chili returned to stovetop to continue heating to at least 165f. REPEAT 1.5 point deduction

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed bologna, veggie burgers, and hummus with date marking that appeared expired. Upon discussion with employee and PIC, items had been frozen and were now thawed and ready for use but date marking had not been changed to reflect the actual 7 day use window. CDI - item date marks corrected. REPEAT - overall date marking system appears significantly improved with no expired products present. Points reduced to half due to improvement. 1.5 point deduction

3-501.15 Cooling Methods (Pf). Observed portion cups of house made ranch dressing at 49f ambient cooling in front line countertop beverage cooler. CDI - portion cups moved to WIC to quickly chill to 41f. Do not cool dressings in equipment which is not designed for this purpose. Countertop beverage cooler is not designed to cool food. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packed salmon labeled keep frozen until use thawed in sealed packaging in reach in cooler. Remove the fish from the sealed packaging prior to thawing or keep the sealed packages frozen until use. 0 point deduction.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed damaged window near bulk ice machine which will not close and has broken glass pane. Screen the opening or use other methods to prevent pest entry. 0 point deduction

3-305.12 Food Storage, Prohibited Areas (C). Observed food stored directly under and packaged food encased in frozen condensate leakage inside of walk in freezer. Do not store food under or in direct contact with condensate leakage. REPEAT 1 point deduction

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wet wiping cloths laying on equipment surfaces in kitchen and no sanitizer buckets set up for use. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen. 0 point deduction

4-501.11 Maintain equipment in good repair. Observed significant condensate leak/buildup of ice on interior surfaces of walk in freezer. Repair. Observed various areas of rusty shelving in storage and in refrigeration units. REPEAT 1 point deduction.

4-602.13 Nonfood Contact Surfaces (C). Observed label adhesive residue present on exterior surfaces of food containers and pans stored as clean. Observed greasy residue present on exterior surfaces of equipment especially dish machine top areas. REPEAT - significant improvement noted in overall equipment cleaning. Point deduction reduced to half. 0.5 point deduction

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/corroded flooring in/around walk in cooler. Peeling ceiling surfaces in kitchen near cook line. Detached wall FRP corner boards in kitchen across from hand sink. 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 greasy residue present on ceiling conduit near cook line. Significant improvement in overall facility cleaning noted. 0 point deduction

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager present at beginning of inspection. PIC upon arrival, Forrest, is not a CPFM. Certified manager, Jervis, arrived well into inspection process. A certified manager must be present any time food is handled in the establishment. REPEAT - 2.0 point deduction 2-103.11(E,G,I) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC present in facility not in control of multiple food borne illness risk factors. PIC not in control of cooling which was not in compliance. PIC did not monitor temperature of TCS food items during delivery which were also not in compliance. PIC was not aware that dish machine was not properly sanitizing utensils during use. CDI - EHS discussed responsibilities with certified PIC, Jarvis, when he arrived and discarded improperly cooled food, rejected items out of temperature at delivery, and contacted dish machine vendor who arrived on site for repair.

3-202.11 Temperature - P,PF. Observed delivery of TCS refrigerated food items from vendor during inspection. PIC did not attempt to take temperature of TCS foods at delivery. EHS took temperature of sliced cheese and shredded cheese and found both to be above 41f. CDI - EHS discussed with PIC who subsequently stepped in to take temperatures of other items and return items with temps above 41f for credit. 1.0 point

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed flat of raw shell eggs stored directly above ready to eat food items in upright cooler in prep room and various raw meat items including salmon, beef, and shell eggs stored above ready to eat food items in line reach in cooler. CDI - raw items relocated to bottom shelves. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed various open/exposed/uncovered food items in walk in freezer. Due to mechanical issue in walk in freezer which is causing encrusted frost buildup and mechanical issue causing condensate drips in the freezer, food must be covered and protected when in storage. Pans of food not in cooling process observed to be uncovered in walk in cooler. Cover foods when in storage. REPEAT 1.5 points

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine providing 0ppm cl in final rinse. CDI - PIC contacted dish machine service vendor who arrived on site during inspection and replaced sanitizer pump motor. EHS verified sanitizing at greater than 50ppm cl at end of inspection. REPEAT 1.5 points

3-403.11 Reheating for Hot Holding - P. Observed pan of marinara holding in hot well at 97f. Employee noted that she had started reheating marinara on stovetop but pulled to hot well. CDI - marinara relocated to stovetop to finish reheating to 165f.

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 large containers of collard greens, green beans, hot dog chili, and blackeyed peas all cooked previous day still in cooling process in WIC today. See chart. Items all cooling in excess of 6 hours never completed cooling process to 41f. CDI - items discarded. 1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned house made dressings in small countertop reach in beverage cooler holding above 41f. Source container of dressings and other portioned cups prepared at same time all holding at 41f or lower in under counter bar reach in. CDI - items relocated to bar under counter reach in to cool to 41f as they had been prepared less than 2 hours prior. REPEAT 1.5 points Overall significant improvement noted in cold holding temperatures. Multiple coolers have been replaced and ambient air temperature of kitchen is much lower due to A/C install. No point escalation due to improvement.

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 various house made dressings in portion cups in cooler(s) with no date marking. Bulk containers of dressings properly date marked, but working containers not date marked. Date marking of house made dressings in portion containers was discussed during last inspection and was specifically described on last inspection report. Observed pans of cooled chili in reach in cooler at line area with no date marking and open bulk feta cheese with no date marking. CDI - date mark applied to pans of portioned house made dressings and open feta as dates were known. Pans of cooled chili 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. Observed house made blue cheese dressing with expired date mark 9/20, and cooked pasta 9/18. CDI - discarded. REPEAT - improvement noted in overall date marking system in establishment. No escalation to permit action or risk control plan during this inspection due to improvement. Full 3 point deduction. Continued non-compliance with date marking standards may result in permit action or the implementation of a risk control plan.

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 collard greens, green beans, hot dog chili, and black eye peas all cooling overnight in deep bulk plastic buckets in walks in cooler. Items did not properly cool due to large volume in deep containers. CDI - items discarded. Do not cool in deep plastic buckets. Use methods that allow air flow around the product or use ice to assist with cooling.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed heavy dead insect presence especially under equipment in bar area. Remove dead insects and insect traps which are covered with dead/dying insects. 6-202.13 Properly locate mechanical insect control devices. Observed mechanical fly light installed directly over bulk dry good containers in back prep area. Relocate either the device away from the food - or relocate the food away from the device.

3-305.12 Food Storage, Prohibited Areas - C. Observed active condensate leak from walk in freezer pipe work running down walls, accumulated on flooring and shelves and pooled on exteriors of packaged food items in walk in freezer. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed bulk dry good bins stored immediately adjacent to back of house hand sink with hand washing splash visible on exteriors of containers. Relocate food away from the hand sink to prevent contamination. 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 various dented cans mixed with in use inventory in back area. Designate an area and separate dented cans from in use inventory, mark cans “Do not use” and either return for credit or discard.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of food packaging on floor of dining area and cases of paper goods and food contact items stored on floor in upstairs storage room. Store single service items at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed multiple back of house shelving units with rusty legs and shelves. Repair to make easily cleanable. Observed both bar sliding top coolers not draining properly holding stagnant unclean water. Repair. Ice bucket with damaged/broken areas. Replace. Observed active condensate drip and excessive buildup of frozen condensate on surfaces of walk in freezer. Also apparent warm air intrusion into same walk in freezer as large areas of encrusted frost buildup on food packaging, door gaskets, and more. Repair. REPEAT - 2.0 point deduction 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Various cutting boards observed with deep cuts/excessive wear on surfaces no longer smooth and cleanable. Repair or resurface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant accumulation of foul standing water inside of bar area sliding top coolers due improper drainage. Clean/drain. Observed drain line from soda gun at bar clogged resulting in foul liquid with dead insects present in holder. Clean/drain. Overall improvement in some back of house non-food surfaces including equipment and shelving. REPEAT - 1.0 point

2-102.12 Certified Food Protection Manager - C. No certified food protection manager present in establishment during inspection. A certified food protection manager must be present any time food is handled in the establishment.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee pre-rinse and load soiled dishes and then don food handler gloves to prepare tomatoes with no hand washing. CDI - EHS directed employee to wash hands and change gloves. Hands washed and gloves changed. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and then use freshly cleaned hands to turn off faucet without a barrier. CDI - EHS directed employee to re-wash hands and then use paper towel to turn off faucets so that clean hands are not re-contaminated. 2.0 point deduction

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee use bare hand to handle buns while assembling burgers at line area. CDI - EHS directed employee to discard bun, wash hands and don gloves before handling ready to eat food items. Do not touch food that is ready to eat with bare hands. REPEAT 1.5 point deduction

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bar hand sink. CDI - employee provided napkins for hand drying at the sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed washed head of lettuce laying unprotected directly on unclean reach in cooler shelving. Store food in cleaned and sanitized containers. Do not store food directly on shelving inside of refrigerators as the shelving is not a cleaned and sanitized food contact surface.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed can opener with dark residue on blade. Slicer with dried food residue on blade. Various measuring cups and utensils stored in container under prep table with food debris accumulated in/on food contact surfaces. CDI - items removed to dish for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine with 0 ppm cl in final rinse. Source container empty and not pulling sanitizer through supply line. CDI - source container replaced and machine primed. EHS verified sanitizing at 50ppm cl at end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed veggie chili holding in pan on flat top at 128f. CDI - chili reheated to 165f as it had been holding less than 2 hours. REPEAT -Hot holding temperatures have been noted as out of compliance during 4 of the last 5 health inspections dating back to 8/2019 with the re-inspection from 6/2020 noted as the only inspection with hot holding temperatures meeting temperature requirements. Continued non-compliance with hot holding standards may result in the implementation of a risk control plan or in permit action. Full 3 point deduction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 3 of 5 back of house coolers and bar reach in cooler with elevated ambient air temperatures holding TCS foods above 41f. See chart. Multiple TCS foods held in units overnight had to be discarded during inspection today. Verificaton Required - 1.5 point deduction The interior environment of the kitchen excessively hot with air temperature reading in excess of 95f which his not conducive to the operation of cooler units. Discussion with owner, John, that establishment is looking to purchase new cold holding units, however, the excessively hot environment may remain unchanged. Until such time that the environment in the kitchen is conducive to cold holding and/or the operation of the coolers is shown to be capable of holding TCS foods at 41f or lower, establishment is being placed on a Risk Control Plan. Establishment has been under RCP previously and has had ITS issued to help manage cold holding risks in the past.

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 various TCS foods in both walk in cooler and in reach in coolers with expired date marking including chili 7/14, dolmades 6.25, cooked eggs 6/25, blue cheese dressing 7/17. CDI - items 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 various items in walk in cooler and in prep coolers with no date marking including open hot dogs, cooked collard greens, veggie burger mix, portioned house made dressings, and more. CDI - items with no date mark discarded except for veggie burger and hot dogs that employee noted were from previous day - date mark applied. REPEAT - full 3 point deduction. Continued non-compliance with date marking standards may result in permit action or in a risk control plan. All TCS foods that are either prepared or opened and kept longer than 24 hours must have a date mark that does not exceed 7 days. Once the 7 day date mark expires, the food must be discarded. When filling working containers from bulk containers, the date from the bulk container must also be placed on the working container and remain with the food until it is used or discarded. Date marks must also follow portioned house made dressings like ranch when placed into service coolers.

7-206.11 Restricted Use Pesticides, Criteria - P. Observed household Hot Shot flying insect killer present in dry storage room. CDI - discarded. Do not use household pesticides in the commercial kitchen. Contact your pest control operator for assistance with pest control products.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook handling food wearing watch and bracelet on wrist. When handling food, remove watches and jewelry items from arms.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed multiple utensils and pan lids stored in unclean containers in both the prep room and in the dish area. Store clean utensils in clean containers to prevent contamination. Observed various cased food packaging items stored directly on floor. Employee had noted delivery earlier in day but quantity of items stored on floor significant and some are in use. Remove food contact items from floor.

4-501.11 Maintain equipment in good repair. Observed rusty shelving/prep unit bottom tables. Observed active frozen condensate buildup issue on pipe work and interior surfaces of walk in freezer. PIC noted that repair of the line is in progress. Observed various cold holding equipment not holding temperatures in kitchen and bar area. Hot dog flip top unit with especially high ambient air temperature in need of repair/service. REPEAT 2.0 point deduction

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various non-food surfaces throughout the back of house areas in need of cleaning including exteriors of line equipment, shelving, conduit and other general surfaces, refrigerator gaskets, interior bottoms of beer coolers at bar and more. REPEAT 1.0 point deduction

5-205.15 Maintain a plumbing system in good repair. 5-202.13 Backflow Prevention, Air Gap - P Observed pre-rinse hose in disrepair at 3 part sink. Hose attachment leaking and hose no longer suspended above flood plane of sink. Hose end nozzle is extending down into the sink compartments past the floor plane resulting in a potential cross connection. Repair fixture to provide an air gap between the hose end faucet and the flood rim of the sink. Verification Required. 1.0 point deduction

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 some greasy buildup and food debris present on wall surfaces and some flooring. Clean to prevent buildup.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee use bare hands to handle hamburger buns for immediate service. CDI - Bun discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw ground beef in flip top unit. CDI - PIC reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over ready to eat products in back RIC. CDI - Eggs removed. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork chili on stove top holding below 135F. CDI - Reheated on stove top. EHS recommended holding chilis in steam table. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned cups of cabbage slaw without date marks; PIC stated they were portioned today but originally made 3 days prior. Observed veggie burgers without date mark. CDI - PIC properly labeled 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 Observed foot long hot dogs with date mark of 3/20; 7 day window expired. CDI - Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical bottles without labels. CDI - PIC identified both of them and they were properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach on floor at make line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean dish shelves.

-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Observed ripped/split gaskets on back reach in cooler. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning throughout cold hold equipment. Observed shelving in need of cleaning throughout facility. Observed fans inside cold equipment in need of cleaning. REPEAT. Increase cleaning frequency.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg stored above ready to eat foods in reach in cooler. CDI - Eggs relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed chute inside ice machine in need of cleaning. REPEAT. *Points kept at half due to overall maintenance and cleaning of shield maintained.*

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed veggie chili reheated on stove top; employee stated veggie chili had been reheated but had only reached max of 120F. CDI - Employee continued to reheat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce hot holding in steam table at 109F. CDI - PIC reheated sauce to at least 167F before placing back into table.

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 deli ham (11/3) and horseradish mayo (10/27) with expired time/temperature window. CDI - Both 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 two containers of opened hot dogs without date mark CDI - PIC identified they were opened the previous day and correctly date marked. Observed gallon of milk without date mark CDI - PIC was unable to identify open date, discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes stored on floor of walk in cooler and freezer. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three dented cans stored for in-use products. CDI - EHS educated PIC and cans were taken to separate area for credit.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Observed ripped/split gaskets on back reach in cooler. Observed lids for dry goods bins cracked and broken. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of cleaning throughout cold holding equipment. REPEAT VIOLATION. *Points not escalated due to improvement of item noted last inspection*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE food in walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute inside machine in need of cleaning. REPEAT. *Points de-escalated due to improvement of cleaning and maintenance of 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 cooked green peppers and onions in flip top without date marks. PIC stated they were cooked/prepared 6/10. CDI - Both items correctly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed gyro meat (6/4), pimento cheese (5/29), slaw (6/2), hot dogs (6/4), veggie chili (6/1), and black eyed peas (6/3). CDI - All items voluntarily discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door to dry goods area propped open without any protection to prevent pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside kitchen area.

4-501.11 Maintain equipment in good repair. Observed lids for dry bins cracked/broken; no longer smooth and easily cleanable. Repair/replace as necessary. Observed rusted shelving throughout facility, *facility has been making improvements by replacing with new shelving in walk in cooler; points may be de-escalated next inspection if more improvements are shown*. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility did not have test kit for quat sanitizer during today’s inspection. Verification visit will be made within 10 days of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stand up fans in need of cleaning. *Kept at zero points due to overall improvement of equipment cleaning throughout facility* REPEAT.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC on duty during inspection unaware of cold holding issues throughout units, hot holding violations, and food contact surface sanitizing violations. Person in charge should be actively monitoring and ensuring corrective actions.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside shield of ice machine. Increase cleaning frequency. REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish washer providing 0 ppm chlorine sanitizer. Owner made call to chemical company for maintenance. A verification visit required within 10 days of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and meatloaf in hot box holding below 135F. CDI - Placed on TPHC, employee wrote time stamps and placed on trays. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, turkey, and roast beef in salad cooler holding above 41F. CDI - All meat taken to walk in to cool rapidly. Observed raw lamb burgers holding at 44F in grill cooler. Employee stated they were brought from walk in at 11 am. CDI - Container of burgers taken to walk in cooler to rapidly cool. Observed coleslaw, sautee onions, pimento cheese, and 2 containers of salmon patties cold holding 44F and above in reach in cooler. Employee stated they were brought from non-operational flip top cooler. CDI - All items voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes prepped within few minutes placed on top of salad cooler to cool. *Flip top not manufactured for cooling* Observed beans cooling densely in large container in walk in cooler with no active stirring. REPEAT.

4-501.11 Maintain equipment in good repair. Observed flip top unit in need of repair unable to hold proper temperatures (Out of order sign placed on unit). Observed sheets of metal making up walk in cooler floor in need of repair. Observed rusted shelving throughout facility. Observed gaskets at the hot box and several cold holding units in need of replacing. Replace/repair as necessary. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need surrounding fan in walk in cooler. Observed inside of microwave in need of cleaning. Observed two stand up fans in kitchen in need of cleaning. Observed ceiling fan over grill line in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling above make/grill line peeling away from structure. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty during inspection did not have food protection manager certification.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Employees reorganized to correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside walls of ice machine. Increase cleaning frequency. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding at 129F in steam well and both types of chili holding under 135F on stove top. CDI - Mashed potatoes voluntarily discarded. Water added to pan holding chili and stove range turned up to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two flip top units on grill line cold holding foods above 45F; see temp chart. CDI - All items in bottom of units were stocked at 11 am taken to walk in cooler to rapidly cool. All items in top portion placed on TPHC depending on prep time; time stamps placed. EHS provided blank cold holding logs for facility to continuously complete throughout the work day to monitor cold holding temperatures. REPEAT. A visit will be made within 10 days of inspection to ensure units are able to cold hold TCS foods at 41F or below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed marinara with date mark of 8/16 and pimento cheese with 8/16 date mark. CDI - Both items 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 tomatoes in underneath portion of front prep unit at 86F. Employee stated she was cooling them from prep. Tomatoes were cooling in prep unit not manufactured for cooling. CDI - Tomatoes uncovered and placed in reach in to rapidly cool. Observed pepper jack cheese at 45F in reach in cooler; PIC stated they had just used it for portioning. Lid was tightly closed. CDI - Item uncovered to cool rapidly.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed cold holding equipment throughout the facility without internal thermometers.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor at make line. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both buckets of sanitizer on make/grill line providing 0 ppm quat sanitizer. Quat sanitizer dispensing at 200 ppm at 3 comp sink. Buckets replaced.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep and reach in units throughout kitchen in need of replacement. Observed broken door handles and broken flip up lids on prep units throughout kitchen. Observed two flip top units in need of repair unable to hold proper temperatures. Observed sheets of metal making up walk in cooler floor in need of repair. Replace/repair as necessary. 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 steps into walk in cooler in need of repair. Replace/repair as necessary.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed collard greens reheated for hot holding at 145 degrees F. CDI Reheated to 167 see chart above. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dolmades in reach in 2 at 44 degrees F. sausage, cheese, cream in reach in 2 at 50 degrees. See chart above. CDI all items discarded and reach in 2 taken out of service until repairs can be made. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit and 2 reach in units in need of replacement. Observed reach in 2 in need of repair unable to hold proper temperatures.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed facility was to open when PIC knew walk in cooler was out. CDI cooler dumped and facility voluntarily closed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in walk in cooler greater than 41 degrees and therfore must be discarded. 1 day verification required . Facility dumping walk in cooler and voluntarily closing food operations .

4-501.11 Maintain equipment in good repair. Observed most gaskets throughout the facility in need of replacement. Observed walk in cooler in need of repair since it unable to maintain proper temperatures.

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 ceiling in kitchen area in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer empty for chlorine dish machine . CDI sanitizer changed and proper chlorine levels observed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine . 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer stored as clean with visible food debris. CDI took to rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken holding at 121 degrees. CDI discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed dolmades, caesar dressing held greater than 7 days. CDI 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 chilli, pasta, pimento cheese dated using wrong date. CDI changed label to correct date.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in need of replacement. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have test kits for either chlorine or QAC sanitizer. 10 day verification.

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 ceilings throughout facility in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pans of water being filled from hand wash . CDI advised handsinks may only be used for handwashing.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed hamburger on menu with asterisk indicating the item is available undercooked. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout the facility in need of replacement.

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

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 ceiling in kitchen in need of cleaning due to buildup of grease.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon served undercooked on menu and no parasite destruction letter available. 10 day verification required.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in need of cleaning. CDI employee began breaking equipment down to clean. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of 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 feta cheese, milk and greens with no date labels in walk in cooler. CDI products labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon for add in at salad portion of menu and eggs on side section of late night menu in need of asterisk linking to consumer advisory. 10 day verification Also observed hamburger on childrens menu with asterisk this should be removed comminuted meat can not be offered on childrens menu undercooked.

3-501.13 Use approved thawing methods. Observed salmon being thawed under water measuring 77 degrees . CDI moved salmon to walk in cooler to thaw. Water used for thawing can be no more than 70 degrees.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed facility using unwrapped straws without dispensers limiting contamination by consumers and staff.

4-501.11 Maintain equipment in good repair. Observed gaskets on most of the prep units in need of replacement.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in womens restroom. -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 ceiling to be soiled with grease droplets and in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cut lettuce and cut tomatoes cooling without lids under unwashed produce. CDI-PIC moved items to correct storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 meatloafs and pan of fried chicken in hot box under 135F. CDI-Rapidly reheated product above 165F. PIC stated that the items had only been in the hot box for less than 2 hours.

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 greenbeans, meat sauce, clam chowder, and 2 bins of potato salad past 7 day date marking. CDI-PIC discarded the items. REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 4 bags of noodles without date. PIC stated that noodles were prepared last night. CDI-PIC dated the noodles with yesterday dates.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed grits not easily identified unlabeled in kitchen. Observed salad dressings bottles in front bar reach in without the name of the product within it. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on floor in walk in shallow container in walk in. REPEAT

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

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

4-501.11 Maintain equipment in good repair. Observed shelving throughout facility with peeling paint and rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility and in coolers throughout facility with build up of dust and debris. REPEAT no points increased as sticker residue issue resolved.

5-501.17 Toilet Room Receptacle, Covered - C Observed no covered receptable in woman's restroom

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 damage above prep sink in back room and in kitchen above flip tops near vent. 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 grease on ceilings and wall. REPEAT

6-501.110 Using Dressing Rooms and Lockers - C Observed employee food, drinks, purse, and sunglasses mixed with paper towels and facility's food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wash cloths stored in the front handsink at time of inspection. Facility was not open, and was in the process of setting up for business when EHS began inspection. As such, the front bar handsink had not yet been used or needed to be used. EHS will not deduct points for this violation due to this reason. Handsinks must be kept clear and free of obstruction for ease of use during normal business operation. Wash cloths were removed by employee.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black residue accumulation on the ice machine chute.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili and other items reheating on the stove top and steam well. PIC stated that they had been reheating for roughly an hour. EHS observed these items at 78-100F in some areas of the product, and over 180F in others. Items had not been stirred to provide even reheating of the product. When reheating foods, stirring the food will allow for all sections of the product to heat at an even rate, and reduce the chance of the food product having pockets of colder temperatures. Items were stirred. EHS retemped the food products at 2 hours, observed all products to be above 165F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork bbq dated for 12/9/17 and marinara sauce dated for 12/9/17 in the walk in cooler. Items had exceeded the 7 days of storage allowed for food products kept at 41F or below. Items were voluntarily discarded by the PIC. 7 days of storage are allowed at 41F or below, including the inital day of preparation or opening of the product, as an example, items prepared or opened on 12/9/17 would have a discard date of 12/15/17 if kept at 41F or below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salad dressing containers in the front bar area reach in not labelled with the name of the products contained within. Items were labelled by the PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of flour that had fallen to the floor in the rear dry storage area. Item was placed back on the rack by PIC. No adulteration of the food product was observed.

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 dry goods scoops and ice scoops stored with handles in contact with the food product in various areas of the facility. Scoops were removed by PIC and "spiked" into the products such that the handles were not in contact.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked metal containers in the dish area. Items were removed for re-processing by the PIC. Allow utensils and equipment to air dry after sanitization.

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5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors ajar at time of inspection. Keep dumpster doors closed to reduce pest presence.

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 ceiling of kitchen area heavily soiled with grease/food debris. Cleanliness of the walls and floors of the kitchen area has been greatly improved upon, but ceiling of the area remains heavily soiled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle and energy drink stored above food service products in a reach in cooler. Employee drinks and food items may be stored in restaurant equipment, but should not be stored above food service materials. Items were removed by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensor at the rear prep area near the walk in cooler not functioning properly, paper towels were removed from this dispensor and placed nearby for use at the handsink. Paper towels or an alternative method must be provided at each handsink, and be accessible for use.

A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS items such as pimento cheese, lettuce, tomatoes, sliced cheeses, grilled onions, grilled peppers at temperatures above 45F in the flip top cooler near the stove/fryer. Items were discarded. EHS recommends placing items on TPHC, which would allow for a 4 hour window where the food may be kept out of temperature, and then discarded at the end of 4 hours. Facility will have difficulty keeping these items below 45F due to the proximity to the grill/fryer station. EHS printed and filled out TPHC procedure form with PIC for future use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked lexan pans in the clean dish area. Dishes and utensils should be allowed to dry before storage, and before stacking, to prevent moisture becoming trapped on food contact surfaces.

4-502.11(A) Maintain utensils in good repair. Observed a broken dry goods scoop, observed heavily rusted tables and surfaces throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and debris accumulated on racks and sides of equipment throughout facility. Observed one sticker left on the exterior of a metal pan in the clean dish storage area. Tape was removed.

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 physical facility damage to walls throughout dish and kitchen area. Facility has taken steps to repair some damage, such as repairing several window sills. 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 discolored and damaged ceiling tiles throughout kitchen area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Manager at time of inspection could not produce an employee health policy. EHS provided manager with a standard policy via email. EHS will make a return visit by 5/19/17 to ensure that all employees have been made aware of this policy.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer spray bottle unlabelled during inspection, CDI by emploee labelling.

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 dented can storage area next to regular cans. PIC placed the two observed dented cans on the floor near the back area for return. Keep dented cans separate to reduce contamination risk.

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 scoops stored with handles in contact with dry storage goods such as flour and sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pots and pans.

4-501.11 Maintain equipment in good repair. Observed flip top lid in disrepair, observed reach in cooler door damaged, observed split gasket on the grill line reach in cooler, observed dry storage lids cracked/damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage racks near the flip top/prep line in need of cleaning, collecting grease/dust.

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. Facility has extensive floor/wall ceiling damage in the kitchen, walk in cooler, and dry storage areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a scoop stored with food debris underneath the scoop device. Observed stacked pans/containers with sticker debris still on the exterior after washing. CDI by rewash of items. PIC stated that they are switching to masking tape stickers that leave less debris. 4-602.11 Interiors of equipment such as ice machines and beverage dispensing nozzles shall be cleaned at such a frequency that precludes the build up of debris. Observed ice machine shield with debris, observed front beverage nozzle with debris built up on the dispensing cover.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles containing sanitizer not labelled at time of inspection. CDI by employee labelling item with common name.

l4-501.11 Maintain equipment in good repair. Observed damaged prep cooler doors in the kitchen area, observed damaged gasket on the server area 4-502.11(A) Maintain utensils in good repair. Observed a burnt lexan pan in the dish storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility lacking a quat sanitizer test kit at time of inspection. CDI by PIC buying a test kit at a local supply store.

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 physical facility damage throughout facility, such as damaged walls/ceiling.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen and employee personal drinks stored in fridge units above food. CDI- Drinks removed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting lettuce and handling lettuce with bare hands. CDI- Employee corrected, disposed of lettuce, washed hands and put on gloves.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a leaking and swollen can of peaches in dry good storage room and a box of rotten tomatoes in prep room. CDI- PIC disposed of these foods.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice bin of ice machine needing some cleaning of build up.

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 a few items stored past its 7 day shelf life including sliced roast beef and turkey, and hot dog chili meats dated for 8 and 9 days ago. CDI- Out of date foods disposed of.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed inaccurate thick probe dial thermometer in kitchen, recommend replacing with thin probe therometer. CDI- Thermometer calibrated, PIC said thermometer to be replaced ASAP. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed the 3 prep coolers in kitchen without thermometers inside.

6-202.15 Protect outer openings of establishment from insect or rodent entry. One small window next to cook line open and small table top fan on window ledge. Window does not have screen or other means to keep pest from entering it. CDI- maintain window closed or provide approved means to prevent/ control pest from entering window. CDI- Window was closed, recommend screening this window.

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

4-501.11 Maintain equipment in good repair. Door handles on doors of under counter prep coolers at line broken and/ or missing. Repair/ replace. Observed lid to main cook line prep very loose, needs refastening. Observed fridge unit and main prep cooler with significant condensation build up needing service. Observed rusty racks in walk in cooler and rusty shelves of prep coolers in prep room. needing replacing soon. Wall rivet is loose in walk in freezer, needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler ceiling and fan covers needing cleaning of major dust build up. Shelving and equipment needing better general cleaning.

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 and dust build up on ceilings, walls, and conduit piping throughout kitchen. Observed all window sils and openings in kitchen with signficant muck build up around them. Significan cleaning needed. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling damage in prep room with exposed metal framing near meat slicer table.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a couple instances of employee personal items (cell phone) and food being stored co-mingled with restaurant items. CDI- Items separated to area designated for employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food temperatures in tops of prep coolers on main line not under temperature control. Units are uncovered and kitchen air temperature at 89F. Bottom of prep cooler units are maintaining approved temperature control. CDI- Kitchen manager Kevin Webb voluntarily discarded cheeses and removed onions, peppers , slaw, and lettuce and placed in larger cooler for rapid cooling. See chart for food items and temperatures.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Three cooler missing ambient air thermometers. Provide air temperature thermometers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One large bin of flour being used for cooking and two bottles of sauces on main line not labeled. Label all.

6-202.15 Protect outer openings of establishment from insect or rodent entry. One small window next to cook line open and small table top fan on window ledge. Window does not have screen or other means to keep pest from entering it. CDI- maintain window closed or provide approved means to prevent/ control pest from entering window.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee at wear washing and kitchen manager not wearing hair restraint while working. Hair restraints needed.

4-501.11 Maintain equipment in good repair. Door handles on doors of under counter prep coolers at line broken and/ or missing. Repair/ replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on shelving in walk in cooler, food residue and condensate in cooling units, dust build up on fan shields in walk in cooler and throughout facility in prep areas. Cleaning is needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Ceiling and wall damage at prep areas and front dining room at beverage station. Repair all.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black in the top of the ice machine. Clean with sanitizer. Make sure to drain the ice out before cleaning.

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 tomatoes and lettuce in the prep top above 45F. PIC stated items were just cut and placed in there. CDI - explained that items need to be cooled down to 45F in the walk in or freezer before being brought up to the prep unit. Observed potato and tuna salads cooling in the reach in with lids on. CDI - lids were removed and items were placed in the walk in cooler to cool.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in and prep unit. Replace gasket. Observed rusty shelving in the walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 1 heavily pitted cutting board on the drying rack. Resurface/replace board 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 cracked lids and 1 container on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the prep unit gaskets. Observed food built up on the walk in cooler shelves. Observed food debris in the walk in freezer floor.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 2 employee jackets hanging on the dry storage rack in the back room.

General comment 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC knew parts of the health policy. CDI - discussed health policy with PIC and a copy was emailed with the inspection.

General comment 6-301.14 Post a handwash sign at each handsink. - Observed hand sink signs needed at the bar handsink and in the women's restroom. CDI - signs provided

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed slaw, sliced lamb and lettuce above 45F. CDI - items were placed in the walk in cooler to cool down.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with a long beard that needs a beard guard. Observed a woman engage in food prep without a hair net. Make sure to wear the proper hair restraints.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units and broken handles on the prep unit doors. Replace gaskets and repair handles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris build up in the prep unit gaskets. Clean gaskets. Observed general cleaning needed on equipment.

3-501.16 (A) (B) Cold holding; Properly cold hold PHF product. Observed cut tomatoes and cut lettuce stored in prep cooler measuring 48-52F. CDI tomatoes and lettuce placed on ice and placed into another refrigerator.

6-501.111 Pests; Keep facility free of pest. Observed flies throughout kitchen area.

3-305.11 Storage; Properly store food to prevent contamination. Observed numerous food containers stored on floor of walk-in cooler and freezer.

6-201.11 Floors; Keep floors clean. Observed flooring behind cooking equipment in need of cleaning.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC not a CFPM.

3-305.11 Food Storage-Preventing Contamination from the Premises - C; Properly store food products to prevent contamination; Observed dry food containers stored underneath fly trap in kitchen area.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed inside of beer coolers collecting puddled water in bottoms in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring underneath cooking equipment collecting debris in need of cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly hot hold PHF products; Observed fried chicken in hot box holding unit measuring 120 degrees F; CDI chicken reheated and placed into functioning unit. (TPHC paperwork given to staff)

2-303.11 Prohibition-Jewelry - C; Ensure all staff remove jewelry during food prep; Observed employees wearing bracelets and watches / bands during food prep.

4-202.11 Food-Contact Surfaces-Cleanability - PF; Keep equipment in good repair; Observed numerous melted, cracked plastic containers and lids in need of replacing.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceilings clean and in good repair; Observed flooring underneath cooking equipment collecting debris in need of general cleaning.

6-202.11 Light Bulbs, Protective Shielding - C; Properly shield light bulbs; Observed light fixtures inside kitchen area missing shields on light bulb above food prep area.

2-401.11 Eating, Drinking, or Using Tobacco; Properly store employee drinks; Observed employee drink stored on top of dish machine.

6-301.14 Handwashing Signage; Provide hand washing signs at all hand washing sinks.Observed hand washing sink in kitchen area missing hand washing sign.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition; Properly dispose of PHF products that have exceeded 4-7 day holding period; Observed potato salad and chicken salad out of date by 11 days; CDI products discarded.

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

(general comment)4-101.19 Nonfood-Contact Surfaces; Keep non-food contact surfaces in good repair; Observed split gasket on reach-in cooler in need of repair.

2-401.11 Eating, Drinking, or Using Tobacco; Properly store employee drinks; Observed employee drink stored on prep surfaces in kitchen area; CDI drink discarded.

3-501.15 Cooling Methods; Properly cool using approved methods; Observed large metal containers with heat treated products covered cooling in walk-in; CDI items transferred into sheet pans and left uncovered until cooling was finished.

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

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

6-201.11 Floors, Walls and Ceilings-Cleanability; Keep floors clean; Observed flooring behind all cooking / cold holding units collecting debris in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse ans sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit. Keep food contact surfaces cleaned and sanitized; Observed inside surfaces of ice machine collecting mold; CDI surfaces cleaned and sanitized during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; properly hot hold PHF products; Observed fried chicken and cooked potatoes stored in hot holding stand up unit measuring 123-125 degrees F; Hot box thermometer reading 190 degrees F; CDI all PHF products reheated and moved to functioning unit.

(general comment)7-102.11 Common Name-Working Containers; Observed numerous bottles of sanitizer not labeled in kitchen area. CDI labels written on bottles during inspection.

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

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

(general comment) 4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed lids to dry food containers collecting large amounts of debris in need of cleaning.

Provide consumer advisory for all raw meats served undercooked or raw. Advisory not in place for numerous meat products served undercooked.

Properly cool using approved methods; Observed numerous containers of PHF products cooling in large containers measuring 108 degrees F; products transferred into shallow pans and placed into walk-in.

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

Keep flooring clean; Observed flooring underneath cooking equipment colllecting debris in need of cleaning.

Properly store employee drinks; Observed drink stored on prep table in kitchen area. Drink properly stored.

Properly hot hold PHF products; Observed fried chicken and gravy stored in heating cabinet measuring 118-120 degrees; heating cabinet is not functioning and in need of repair.

Provide consumer advisory for raw meats served undercooked or raw; Observed advisory missing from menu; advisory needed for burgers. CDI education, in place by next inspection.

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

Properly store in use utensils; Observed knives stored behinds piping and in between two prep units touching surfaces that are not easily cleaned.

(general comment) Provide test strips for testing sanitizer; Observed no test strips available.

Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up units in need of cleaning.