HILL BAR & GRILL, THE

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 a container of macaroni with no date marking present. -CDI- PIC stated that the macaroni was from Saturday prep. Macaroni was backdated. All other foods in the facility were properly date-marked. No foods in the facility were past the 7 day window. Ensure that all foods are properly date marked. DUE TO IMPROVEMENTS ON DATE MARKING AND 1 ITEM BEING ON NON-COMPLIANCE EHS IS MAINTAINING POINTS AT HALF. 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 thawing from frozen state with the ROP packaging not opened or slit. Ensure the ROP fish is slit or opened prior to thawing. -CDI- Packages slit.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink peeling from the wall. Ensure that prep sink is reaffixed to the wall

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 items present throughout the facility past the 7 day date window. Observed mixed deli meats on the 8th day. -CDI- Voluntarily discarded. Observed coleslaw past the 7-day opening window as well as the expiration date present on the commercial package 4/25/26. PIC stated that the facility does not use that coleslaw. -CDI- Coleslaw was voluntarily discarded. Observed mushrooms on the 8th day. -CDI- Voluntarily discarded. Observed opened milk with no date marking present on the milk container. Ensure that milk is dated for when it is opened and does not exceed 7 day date marking from opening. -CDI- Milk was back dated to when it was opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed meat and fish in separate sinks thawing under running water that was 72F. EHS coached food employee that food thawed under running water must be thawed in water 70F or below. Food did not exceed 41F in the thawing process -CDI- Food was moved to stand up RIC to finish the thawing process. Ensure that food is thawed using approved methods.

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 floors behind the fryers and cook tops with heavy soiling and debris present. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed Raw chicken stored over raw beef in the RIC. Ensure that raw meats are arranged in cold holding according to final cook temps. Lowest cook temps at the top, highest cook temps at the bottom. -CDI- PIC re arranged RIC to reflect proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken being held on TPHC with no marking or labeling to indicate the time that is 4 hours past point of food prep (discard time). -CDI- PIC stated that the chicken entered TPHC 2 hours prior and had 2 hours left on TPHC. Food properly labeled. Ensure TPHC discard time is 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 several squirt bottles and spice shakers along the cook line lacking labeling ensure that all working containers of food are labeled properly.

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 the kitchen with buildup of dust and debris. Observed floors of kitchen specifically under prep surfaces and equipment in need of cleaning. Increase cleaning frequency in kitchen. -REPEAT VIOLATION-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete health policy in the facility during inspection. Cdi. Pic was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 ham and roast beef with expired dates. Cdi. Pic voluntarily discarded. **** All other items were properly dated For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed speaker stored directly inside single use dishes.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer to measure hot water at dish machine. CDI. PIC ordered one.

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 cleaning needed on prep unit covers from inside.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy debris/residue build up on the floor under the stove/oven and flip top unit as well as ceiling. Increase cleaning frequency. REPEAT*** (1 pt)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cooked chicken wings held on TPHC with time stamp “11am - 3pm”. EHS noticed the wings were still being held at 3:23pm. -CDI- PIC immediately discarded the chicken wings voluntarily. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink. Repair hand sink. REPEAT*** (1 pt)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy debris/residue build up on the floor under the stove/oven and flip top unit as well as food residue on the wall next to the hot holding unit. Increase cleaning frequency. REPEAT*** (1 pt)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above RTE sauces and cooked potatoes. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket near the make line testing below 50ppm of QUAT sanitizer. CDI: PIC dumped the sanitizer bucket and refilled with properly concentrated QUAT sanitizer.

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 the scoop handles of non-TCS foods (panko breadcrumbs and chicken seasoning dry rub) submerged in the food product within the containers. CDI: PIC removed scoops.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak from the hot water faucet at the handsink in the kitchen. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. Obtain a covered waste bin.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residue along the wall near the HH well. Increase cleaning frequency. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee place peg rack loaded with utensils on edge of hand sink. CDI - Employee instructed to remove rack. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed provolone and swiss cheese cold held between 45-48 F above fill line inside prep top. Food employee stated that the food was transferred from reach-in unit 10 minutes prior to EHS arrival. CDI - Cheeses transferred to reach-in freezer to cool down. -0- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 24 hrs. - Pf. Observed crab cakes and rotisserie chicken without date marking inside reach-in unit. Food employee stated that items were prepped/first used yesterday. CDI - Employee date marked items with day of prep. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no pull date on capicolla (date labeled as 8/8) and expired bologna (8/15-8/21). CDI - Pull date added to capicolla and bologna voluntarily discarded for compliance. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed various TCS applicable foods cooling inefficiently and densely covered inside of upright reach-in unit and lowboy reach-in. Refer to temperature observation chart. Several had been cooling since as early as 10:00 am. CDI - Products were divided into smaller batches, left vented and quickly transferred to freezer for rapid cooling towards < 41 F. -1- 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unprotected turkey chub stored inside of undercounter reach-in unit. CDI - Employee voluntarily discarded turkey. -0-

REPEAT VIOLATION: 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service hinged lid containers faced upwards on top expo shelving. -1-

4-501.11 Maintain equipment in good repair. Observed detached prep sink in need of caulking and split gasket at right prep unit door. Repair. -0-

REPEAT VIOLATION: 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 wall and floor damage throughout kitchen and leading into server galley. REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy accumulation of food debris on walls near grill area and cleaning needed on door leading to hall way. Observed heavy dust accumulation on ceiling. Observed cleaning needed on flooring underneath equipment throughout kitchen. Recommend to increase cleaning and maintain facility clean. -1-

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. Observed coleslaw cooling covered inside of upright reach-in unit. CDI - Employee present corrected by leaving container vented. Food began cooling down after 20 minutes observation. No escalation of points due to notable improvement from previous inspection. -0.5-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on knife stored at magnetic wall mount. Employee present states that the knives on wall mount are no longer being used. CDI - Utensil relocated to 3-compartment sink by employee. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service hinged lid containers faced upwards on top expo shelving. CDI - Containers inverted. -0.5-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed severely burnt and cracked rubber spatula under flat top grill station. CDI - Utensil voluntarily discarded by food employee. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors left open. Keep closed. -0-

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 wall and floor damage throughout kitchen. 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 heavy accumulation of food debris on walls near grill area and cleaning needed on door leading to hall way. Also observed heavy dust accumulation on ceiling. Recommend to increase cleaning and maintain facility clean. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cellular device stored with packaged bread and dry goods on shelving. CDI - Cell phone removed to designated employee area. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed capicolla cold held at 53 F inside of reach-in unit. CDI - Food employee stated that the food was used for today’s prep moments prior to EHS arrival. CDI - Capicolla relocated to reach-in freezer to cool down. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed several butane fuel chafing canisters stored with and on top of foods on food shelving unit. No physical evidence of contamination observed. CDI - PIC discarded canisters. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. 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 prepped roast beef and sloppy joe cooling covered inside of upright reach-in unit with no change in temperature after 25 minutes. Cooling parameter calculation indicated method not effective to reach cooling parameters. CDI - Foods uncovered and relocated to freezer where they began to cool down after 20 minutes. -0.5-

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 mahi thawing in its packaging inside of lowboy unit. CDI - Food employee opened packages. -0-

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 wall and floor damage throughout kitchen. 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 heavy accumulation of food debris on walls near grill area. -1-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on top of microwave. CDI - Drink removed. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust accumulation on ceiling of kitchen. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beef roast, Mac and cheese, chicken salad and slaw without date marking. PIC stated that items were prepped yesterday and some two days prior. CDI: PIC date marked items with day of prep. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead insects inside of traps by server station. PIC stated that pest control changed traps once a month. CDI: PIC removed dead insects from facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two soiled and damp wiping cloths being stored on prep top surfaces. CDI: PIC discarded wiping cloths and made a bleach sanitizer bucket to hold new wiping cloths in.

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 build up accumulating under grill hood vent. keep clean. 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 wall and floor damage throughout kitchen. 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 heavy build up on walls near grill area REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up inside ice machine near ice chute on contact surfaces. clean thoroughly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked onion in prep top cooler cold holding with temperatures above 41F. CDI: PIC voluntarily discarded.

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 bottle of oils and sauces near grill without labeling. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of drinking cups. Air dry cups before stacking

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 build up accumulating under grill hood vent. keep clean.

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 wall and floor damage throughout kitchen. 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 heavy build up on walls near grill area

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed a food employee not vigorously rub hands for required time and turned faucet off with bare hands. CDI, employee rehashed hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: 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 green chilis with date of preparation of 9/13. Observed cut tomatoe prepared on Saturday according to staff not date marked. Cooked chicken not date marked. CDI, foods 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 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 onion cooling in prep cooler at 49 degrees F at 1:21. At 2:02 onion was at 48 degrees F. Cooling parameter calculation indicated method not effective to reach cooling parameters. CDI, onion transferred to shallow sheet pan and relocated to freezer to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some shaker containers of dry food ingredients not labeled by common name of food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on waist off food employees and buckets testing below 150ppm chlorine. Repeat.

4-501.11 Maintain equipment in good repair. Observed quat dispenser at 3 compartment sink not dispensing required concentration of sanitizer when tested. Facility not actively manually washing when tested. Facility to manually mix sanitizer with chlorine until unit calibrated. Facility has chlorine test kit and sanitizer vat filled with chlorine sanitizer while on-site.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable shall be non-absorbent in areas subject to moisture. Observed floor and wall damage and damage to base of can wash. Repeat.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust accumulation on ceiling of kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employees not knowledgeable about reportable illnesses and reporting requirements of employee health policy. CDI, updated employee health agreement emailed to facility. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket testing below required concentration.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bowls wet stacked on storage shelf. Observed

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged flooring and walls throughout kitchen.

General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed signed written employee health policy posted did not include nontyphoidal salmonella. CDI, new employee health policy handout emailed to operator.

general comment: 2-501.11 Clean-up of Vomiting and Diarrheal Event - PIC not able to provide written vomiting and diarrheal cleanup plan. CDI, handout provided.

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 slaw and chicken salad with date of preparation different in prep cooler different from date product was made and date in reach in refrigerator when actual product was made. Observed RTE turkey not date marked in low reach in cooler. CDI, foods voluntarily discarded.

3-501.13 Use approved thawing methods. Observed raw chicken thawing under running water at 76 degrees F. CDI, chicken relocated to reach in refrigerator to thaw.

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 single-service portioned cup as scoop in dry food ingredient.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - CDI by instruction. Provide testing device by next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced turkey and ham observed cold holding since last night found above 41F. CDI. Discarded.

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. Walls left of dish machine and Handsink observed no longer easily cleanable and damaged. Flooring is coming up near fryer in kitchen. Repair or replace.

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 Multiple foods in reach-in coolers observed with inconsistent date marking, expired date marking, or lack of date marking. EHS will return No later than 10/16/2020 to verify date marking has been corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Patties raw burgers observed cooling covered with tight plastic wrapping. CDI. Uncovered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet clothes observed on counter. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cups observed stacked together wet.

2-301.14 Wash hands before donning gloves and between gloves uses. -P One employee observed attempt to don gloves without washing hands prior. CDI. Employee washed hands then donned new gloves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer in buckets for wiping cloths observed at 50 ppm. Sanitizer being used in facility observed with manufactuer instructions to ensure sanitizer concentrations are 150-400 ppm. One wiping cloth observed on counter. Ensure soiled/wet wiping cloths are in sanitizer buckets when not in use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on commercial slicer and can opener. CDI - PIC cleaned these during inspection. -1.5-

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 house made ranch dressing, macaroni, green beans and other TCS foods cooling in prep and reach in units with lids and wrapping in place. CDI - PIC vented these and used cooler to help foods cool rapidly. -.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grase buildup on the ceiling and wall to the immediate right of the fryer. Observed buildup on ceiling above prep unit at cook line. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time stamp for 11:31 at 3:45 PM. CDI - PIC voluntarily discarded food as food employee that left at 2:30 PM made the wings and time could not be confirmed. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on seasoning containers at cook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic bins for dressings. REPEAT -.5-

4-501.15 Operate a warewashing machine in accordance with data plate. Observed high temperature dish machine reading 177F on final rinse. Plate thermometer was reading 157F. CDI - PIC refilled high temp dish machine with fresh hot water.-.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on hood system filters today. Observed buildup in the bottom of reach in coolers. -.5- REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons stored above ready to eat foods in reach in cooler. Store unwashed produce only above raw proteins. Rearrange storage order. -0-

4-602.11 (E4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on interior of ice machine. Ice machine in need of detailed cleaning. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed raw chicken that was prepped and marinated on 10/13 at 49F. Chicken was densly packed and had a tight fitting lid. CDI- Chicken was voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed barbecue sauce stored at room temperature when packaging states REFRIGERATE AFTER OPENING. CDI- Babecue sauce was voluntarily discarded. REPEAT. -1.5-

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 potatoes, boiled eggs, deli ham, and chicken soup with no date mark. CDI- All items properly dated with Saturday's date. Chicken soup was voluntarily discarded, employee said soup was not intended to be saved. 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 chicken salad dressing that had passed the 7 day window. CDI- Dressing voluntarily discarded. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no identifiying label. CDI- Bottle was properly labeled. -0-

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 raw chicken that was prepped and marinated on 10/13 at 49F. Chicken was densly packed and had a tight fitting lid. Make sure chicken properly cools before placing lid on container. CDI- Chicken was voluntarily discarded. REPEAT. -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crate of bread stored on floor in kitchen. CDI- Food employee placed bread on shelf during inspection. REPEAT. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups by drink station wet stacked. Allow utensils to air dry before stacking. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets and inside low cooler by fryer station. Cooler in need on detailed cleaning. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets at less than 100 ppm quat sanitizer in the kitchen. CDI - PIC refilled to 250 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the blade and housing of slicer identified as clean. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed teriyaki and barbecue sauces stored at room temperature when packaging states REFRIGERATE AFTER OPENING. Observed pimento cheese cold holding in prep unit at 58F. CDI - PIC voluntarily discarded. Points not escalated today as the issue was a malfunctioning unit. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes and cooked potatoes and eggs in the same container cooling in reach in with tight wrapping. CDI - PIC educated on correct cooling methods since this facility has no walk in cooler and wrappings loosened. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on two squeeze bottles at the prep line. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda boxes stored on the floor in storage closet. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic utensils stored on the floor in the bar area. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit ambient in prep unit at 46F. Products in this unit are barely 45F. CDI - PIC contacted owner and technician en route before the end of inspection. 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 chipped and pitted knives. -1- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles in the kitchen near the restrooms and under newer beer coolers in the bar. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on the ceiling near the cook line around HVAC vents. REPEAT -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods cold holding above 45F in a reach in cooler (see chart). CDI- TCS foods were transferred to another unit for cold holding. PIC contacted service technician for repairs during inspection. EHS instructed PIC to discontinue use of cooler until it is able to maintain foods at 45F or lower. VR required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the restrooms, at the tea urn station, and at the bar around the drain. Facility receives monthly pest treatments from Tactical Pest Company.

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 multiple containers with ramekins being stored in the food items. These utensils cannot be stored in food containers because they do not have handles.

4-501.11 Maintain equipment in good repair. Observed a reach in cooler cold holding with an ambient air temperature of ~52F; and water dripping from the top of the unit. Repair technician was contacted during inspection. EHS indicated the cooler cannot be used until it can maintain foods at 45F or lower. No point elevation because previous item (torn gaskets) listed under this violation was repaired.

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/peeling floor tiling near the dish machine and hand sink in the kitchen. Facility has been actively working to repair damaged flooring in areas of the kitchen. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation under cook line equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a purse stored on top of beer kegs at the bar and cell phones and keys stored on a shelf above where loaves of bread are stored.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw hamburger patties stored above peppers and olives in a reach in cooler. CDI- STORAGE REARRANGED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed potato salad, pasta salad, and pimento cheese cold holding at 47F. CDI- foods were transferred to reach in cooler. Improvements made since last inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies at the bar near the dump sink.

3-304.14 Wiping Cloths, Use Limitation - C. Maintain sanitizer buckets at proper chemical concentrations. Observed one sanitizer bucket at 0ppm quat solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic containers stacked while wet above the 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed 2 torn gaskets on a double door reach in cooler.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath cookline equipment. 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 exposed untreated wood underneath the cookline equipment, damage to the wall at the mop sink, and at the floor near the ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris accumulation on the back side of the deli slicer blade. CDI- washed, rinsed, and sanitized during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with debris accumulation on the inner nozzle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed au jous sauce hot holding at 119 on the stove with the burner off. CDI- product reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad, diced tomatoes, and Swiss cheese cold holding in a flip top cooler above 45F (see chart). CDI- items were transferred to a reach in cooler for cooling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility did not have the TPHC written procedures on site today for chicken wings. CDI- procedure was provided and filled out today.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on a flip top cooler cutting board while not in use.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on a 2 door reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the stove top and on dry storage shelving in the kitchen.

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/ missing floor tiles throughout kitchen and underneath cook line equipment. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath cook line equipment.

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 handling lemons and limes without gloves on. CDI - product discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with dried debris on it and minor debris accumulation on a deli slicer that had not been used today. CDI- both items were recleaned during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken wings held using TPHC without written procedures. CDI- procedure template issued and reviewed with PIC today.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray canisters stored over single-use cups in a dry storage closet. CDI- chemicals were relocated. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed one bottle of Acetaminophen stored over the microwave in the kitchen. CDI- bottle relocated. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles near the ice machine. CDI- bottles were labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the dry storage shelving in the kitchen, between cook line equipment, on the stove top, and crumbs in the reach in freezer.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the 3 compartment sink faucet.

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 peeling/missing tiles underneath the cook line equipment and near the soda machine. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the floor underneath the cook line.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor dark build up on front of baffle inside ice machine; all other aeras of ice machine clean. CDI - Cleaned during the 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 Sliced tomatoes placed in flip top cooler to cool. CDI - Relocated to reach in cooler for rapid cool down.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean accumulation of dust from AC vents and surounding ceiling tiles; also, clean floors under equipment and shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at bar hand sink. CDI - Paper towels retocked.

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 Tomatoes and cooked onions cooling in flip top. CDI - Relocated to reach in freezer for rapid cool down.

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. Scoop stored with handle contacting sugar in sugar bin. CDI- Scoop reinserted with handle up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean residue build up from dry goods shelves in corner of kitchen.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Mac n cheese, sliced corned beef, and cooked turkey placed in low prep cooler to cool yesterday and all still above 45F. CDI - Items were 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 Open chubs of deli meats not date marked; at least one opened 5 days prior. CDI - Open chubs back dated today; all other items properly date marked where required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Mac n cheese cooling in deep container in low prep cooler; cooked turkey, and sliced corned beef cooling in overloaded low prep cooler. CDI - All items were discarded due to cooling time violation (see number 18).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe build up of debris from wire shelving in reach in cooler at rear of kitchen.

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. Continue repairing remaining damaged floor tiles in kitchen; Facility has made progess repairning floors since previous inspection. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust accumulation on AC vents and surounding ceiling tiles. Clean.

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 recontaminate hands after washing by touching faucet handles with bare hands to turn water off. CDI - Reminded staff to use a barrier such as a papertowel to avoid recontaminating hands; hands rewashed.

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 One container of chili date marked "8-25" which should have been discarded on "8-31". CDI - Chili discarded; all other date marking appeared correct.

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 Container of potato salad and container of pasta cooling in the reach in cooler with lids on tight. CDI - Lids removed to vent and facilitate cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One food employee observed wearing a rubber bracelet in the kitchen. CDI - Bracelet removed.

4-501.11 Maintain equipment in good repair. Observed split gaskets on low prep cooler door and reach in feezer door. Replace.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust accumulation on AC vents and surounding ceiling tiles. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to floor in kitchen near prep sink. PIC indicated that the landlord is coming this afternoon to assess the damage and schedule repairs.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizing solution between uses. Observed one wet wipng cloth outside of solution on the food prep table. CDI.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. All employee belongings shall be stored in a designated area to prevent cross contamination. Observed an employee cell phone being stored on top of the bags of bread in the kitchen. CDI- employee cell phone was removed. All employee drinks shall be stored in a designated area to prevent cross contamination. Observed an employee drink being stored on the food prep table. CDI- employee drink was voluntarily discarded.

an ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R.

All food contact surfaces shall be clean to sight and touch. Observed a hand held vegetable/nut chopper with food residue on it. CDI- chopper was voluntarily discarded.

An ANSI accredited food protection manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

All food contact surfaces shall be clean to sight and touch. Observed build up on the tea urn nozzles. CDI-tea urn nozzles were removed and properly sanitized.