Q TAVERN

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees actively engaging in food prep without any sort of hair restraint. Ensure all employees actively engaged in food prep have some sort of hair restraint to prevent contamination.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

4-501.11 Maintain equipment in good repair. Observed rust on shelves in the RI cooler. Needs to be replaced.

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 in RI coolers. Increasing cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tea residue inside handsink located near server station. CDI: PIC cleaned out handsink. Ensure employees use handsinks solely for washing hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed case of bagged, unwashed grapes stored on a shelf above commercially-made hard-boiled eggs and milk boxes, inside the WIC. 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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large, deep cambro full of cut lettuce having no change in temp after 14 minutes had passed, cooling inside the WIC. CDI: PIC moved cut lettuce into a couple shallow pans to allow proper cold air flow. Other food items cooling were meeting the 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 .

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-compartment faucet. PIC stated they have a work order in to have water leak repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed triangle blade of can opener soiled with food residue. Observed buildup on the kickplate inside the ice machine. CDI: Can opener was removed from prep table and taken to dish room to wash/rinse/sanitize. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-portioned bags of steamed veggies cold holding above 41F (see temp chart) inside lowboy cooler 1. PIC stated they had not been out of the cold holding unit at all today, and date marked showed that it was not prepared or thawed out today. CDI: PIC voluntarily discarded TCS food item. Observed all TCS food items stored inside the WIC cold holding above 41F (tuna salad, chicken salad, sliced tomatoes, cut lettuce, yogurt, parmesan cheese, pre-cooked eggs, cut melons). EHS observed ambient air temp of WIC was 41F up at the fan vent, but 47-48F in middle of the WIC. PIC voluntarily discarded all above mentioned TCS food items; technician was contacted by PIC, who stated they would arrive on-site in about 1.5 hours to check on the WIC; facility staying open until all food items are 86'd and will have to voluntarily close if technician cannot make repairs on the WIC. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. REPEAT VIOLATION. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees actively engaging in food prep without any sort of hair restraint. Ensure all employees actively engaged in food prep have some sort of hair restraint to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans and cambros wet-stacked and stored at the clean dish rack. CDI: PIC separated pans to allow proper air-drying. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee actively cloth-drying all sheet trays that had just been sanitized in the high temp dish machine. Ensure employees are not cloth-drying multi-use equipment.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-use boxes stored right-side up, out of it's protective packaging, along the make line. CDI: PIC inverted all stacks of single-use articles to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed cooler drawers underneath chargrill at the make line out of order. PIC stated that they do not use it and no work order has been placed for repairs. Repair or remove cooler drawers if not needed for operations of the facility. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points as different equipment was observed not in good repair today.

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 black buildup on non-food contact surfaces on the interior walls of lowboy coolers. Observed soiled gaskets in standing reach-in coolers. Increase cleaning frequency. 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 dust buildup on the wall behind the ice machine. Observed food residue on ceiling tiles throughout the kitchen. Observed oil accumulating on the wall by the hood system. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 6 metal pans that were stored on clean dish shelf had food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC moved pans to dish machine to be re-washed. 0 pts. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Tuna salad measured 60F in walk-in cooler. PIC stated it began cooling at around 10AM. Tuna salad was not going to reach 41F cooling in deep pan with lid on it. CDI - PIC moved tuna salad to sheet pan to continue cooling. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of grilled chicken measured 118F in hot holding unit. 2 pans of mac and cheese measured 118-122F and 1 pan of pork measured 100F in other hot holding unit. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated all items to above 165F during inspection. Hot holding violations on next inspection will result in risk control plan. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 44-45F (boiled eggs, lettuce, chicken salad). Also, cartons of milk in reach-in cooler at breakfast buffet measured 48F. TCS foods in cold holding shall measure 41F or less. PIC stated that employees just moved milk to milk cooler in last 30 minutes and that the walk-in cooler door was propped open during lunch rush causing temperature to rise. CDI - All warm TCS foods was vented so it could cool. Cooler temperature was below 40F on EHS thermometer.REPEAT 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 // 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 Pan of marinara and 2 large containers of chicken wings were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. 0 pts. 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 Tuna salad was cooling after preparation in deep plastic container with lid on container. Use shallow pans and leave cooling TCS foods loosely covered or uncovered to facilitate cooling. CDI - PIC moved tuna salad to sheet pan and left it uncovered to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook on grill was wearing bracelets on wrist while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket torn on bottom of door at front beverage cooler beside ice machine. Upright cooler beside fryers is leaking water that is being caught by a pan on top shelf. Equipment shall be maintained in good repair. Repair listed items. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean dust accumulating on shelves, clean low cabinets in prep area. 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. Broken floor tiles near 3-compartment sink. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of fried chicken measured 110-126F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Fried chicken reheated to above 165F. PIC sent blank TPHC form to potentially use time as a public health control for the fried chicken since it does not hold above 135F well. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and tomatoes in line cooler measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - Lettuce and tomatoes moved to walk-in cooler to cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves throughout and bottom of waitress cooler. Detail clean more frequently. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some broken floor tiles near dish machine and near 3-compartment sink. Repair damaged floors. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried chicken in hot holding unit measured 117-130F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated fried chicken to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Scrambled eggs were cooling in upright cooler at 67-77F. PIC stated they had been cooling for 1.5 hours. Use walk-in cooler to cool TCS foods. CDI - PIC moved eggs to walk-in cooler to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed on floor in dish machine area. Contact pest control to treat for pests. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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. Tile damage by 3-compartment sink. Rusted ceiling grid and peeling paint in various areas in the kitchen. Repair physical facilities where needed. REPEAT

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 Employee observed handling lettuce with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Lettuce discarded and employee donned gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink. Hand washing sinks shall be equipped with soap. CDI - PIC refilled dispenser. 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 1 pan of mashed potatoes were missing date label. CDI - PIC placed date label on pan. 0 pts. 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 Lettuce, tomatoes and cheese held using TPHC were missing time label. TCS foods held using TPHC must be labeled with TPHC start time. CDI - PIC placed start time labels on items.

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 Sausage cooling in tightly wrapped pan in upright cooler. Leave cooling foods loosely covered or uncovered and use walk-in cooler or freezer to cool TCS Foods. CDI - PIC vented pan and moved it to walk-in cooler. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC preparing food with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean low shelves and interiors of coolers throughout kitchen. Grease buildup on hood and cooking equipment. Clean these areas more frequently.

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. Floor damage in front of 3-compartment sink. Rusted ceiling grid and peeling paint throughout kitchen area. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white plastic of ice bin. More frequent cleaning required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings holding below 135F. CDI PIC quickly reheated to 165F and placed back in hot holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed waffle mix left over from breakfast that is held cold on line holding above 41F. Suggested to hold on TPHC each day. CDI PIC 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a quart sanitizer bucket testing 0 ppm. CDI PIC refilled all buckets and tested. Tested at 100 ppm quat.

4-501.11 Maintain equipment in good repair. Toastmaster warmer is missing handle. PIC states it is not used in establishment (for notation not taking points for this item) Observed hot hold box not sealing properly, needs repair or replacement.

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 peeling paint on ceiling throughout facility. Ceiling needs to be repainted to preclude from chipping of paint. Observed some peeling and cracked ceiling tiles. Observed cracked tiles throughout facility. Repair or Replace. 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 splash and build up on lower part of walls throughout kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast in hot hold well holding below 135F. CDI PIC quickly reheated to 165F and above and placed back on line. 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 .

3-501.19 (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. Observed tomato and lettuce and cheese slices being held for four hours and discarded after with out paper work. CDI Helped PIC fill out paperwork. Observed no time stamp on above items. CDI PIC placed time stamp on items. TPHC procedure template may be found at: 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet in use wiping cloths stored on counter top. Place in sanitizer between uses.

4-501.11 Maintain equipment in good repair. Toastmaster warmer is missing handle. PIC states it is not used in establishment (for notation not taking points for this item) Plastic rolling cart is cracked on top rack and needs to be replaced. Remove or repair listed 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 peeling paint on ceiling above dish machine. Ceiling needs to be repainted to preclude from chipping of paint. Observed some peeling and cracked ceiling tiles. Replace.

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 Employee observed handling cut tomatoes and lettuce with bare hands. Employees must not handle ready-to-eat foods with their bare hands, unless the food will be heated to at least 145F. CDI - Tomatoes and lettuce discarded. Employee washed hands and donned gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. Scrambled eggs in upright cooler measured 82F at 12:15PM. PIC stated they began cooling at end of breakfast around 9:30AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Scrambled eggs discarded. Establishment must use walk-in cooler or freezer to cool TCS foods. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P To-go containers of fried chicken in hot holding unit measured 110-119F. TCS foods in hot holding shall measure above 135F. CDI - PIC e-mailed blank TPHC form to use TPHC for fried chicken on Thursdays. PIC will discarded any unused fried chicken within 4 hours of cooking the chicken. 0 pts. 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 Penne (47F) and sliced cheese (60F) were above 41F in line cooler. TCS foods shall be held at 41F or less in cold holding. Unit is directly in front of hot cooking equipment and there is no A/C in kitchen. Recommend establishment use TPHC for items in unit, or limit the food to just the bottom of the cooler to prevent the food from warming up once cooking equipment are being used. CDI - Sliced cheese moved to cooler to cool down as PIC states it was in unit for less than 2 hours. Penne was 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 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 Pan of scrambled eggs were cooling in upright cooler and the pan was tightly wrapped with plastic wrap. Establishment must use walk-in cooler or freezer to cool TCS foods. Cooling TCS foods shall also be left loosely covered or uncovered to facilitate rapid cooling. CDI - Scrambled eggs 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed under 3-compartment sink. Contact pest control to treat for roaches. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Sauce cups being used as scoops in food in sandwich cooler. Utensils must have a handle. Do not use cups or containers as scoops. REPEAT

4-501.11 Maintain equipment in good repair. Toastmaster warmer is missing handle. PIC states it is not used in establishment. Plastic rolling cart is melted in middle of rack and needs to be replaced. Remove or repair listed equipment. 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. - Observed eggs and sausage cooling in tightly covered pans in prep refrigerator. CDI, covers removed and items relocated to freezer to rapidly cool. 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 - Observed cheese and kale cold held above 41 degrees F on line. CDI, items relocated to cool and TPHC handout provided to operator. 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 eggs and sausage from breakfast service cooling in covered pans in prep refrigerator. CDI, covers removed and items relocated to freezer to rapidly cool. Repeat. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a quart sanitizer bucket testing 50ppm.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single-service portioned cups and bowls without handles used as scoops in contact with food.

4-501.11 Maintain equipment in good repair. Observed drainboard juncture leaking at dish machine. Repair / seal.

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. - REPEAT - Observed boiled eggs tightly wrapped while cooling from prep in walk-in cooler. - CDI - PIC moved eggs to freezer to quickly cool.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed partially consumed employee bowl of cereal on countertop immediately adjacent to pans of bacon near the cook line.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves while handling cell phone return to food handling tasks wearing same soiled gloves. CDI - PIC directed employee to change gloves and wash hands. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef patties on shelf directly above cooked pork in upright cooler. CDI - burgers relocated.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plate of bulk ice machine. Clean frequently to prevent buildup.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 portioned coleslaw containers cooling in upright service unit at 47f @ 11:10 am still at 47f @ 12:00. CDI - coleslaw relocated to freezer to quickly chill.

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 pans of fried chicken and mac and cheese holding below 135f in top cabinet of heated unit near cook line. CDI - reheated to above 165f as items had been prepared less than 2 hours prior. Observed prepared styrofoam to go containers with fried chicken and mac and cheese holding below 135f in heated cabinet near server expo/server area. CDI - containers allowed to remain in service 4 hours - until end of lunch at 2 pm and then discard. Maintain food in the to go containers at 135f or higher.

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 sandwich sets with sliced tomato holding at 60f and sliced cheese holding at 61f in cold wells on countertop at prep area. CDI - items relocated to reach in to chill back to 41f as they had been out less than 2 hours.

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 mahi mahi on the menu which PIC confirmed may be served cooked to order with no asterisk denoting part of consumer advisory. CDI - asterisk added to menus during 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 . - Observed various TCS foods cooling in sealed/lidded containers in cooler units including fruit salad in the walk in, slaw in the upright cooler, and cooked eggs in the 2 door cooler. CDI - items uncovered, eggs and slaw relocated to freezer to quickly chill. When cooling food, use methods that allow air flow to the food for rapid cooling. Do not cool foods in service coolers that are in active use. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condiments on table which has been pushed to be adjacent to hand sink - splatter from hand washing present on exterior of condiment bottles and water pooled underneath them. Table relocated away from hand sink. Do not store food or food contact items in areas where they can be contaminated.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed grill utensils in water with visible food residue present holding at 99f. Maintain utensil storage water at 135 or higher.

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 organic buildup on some gaskets needs cleaning. REPEAT - points reduced to half as overall improvement in cleaning of equipment observed.

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 par-cooked wings in the walk-in cooler with a date of 3/17. Corrected during the inspection (CDI): PIC discarded the wings 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 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 sliced tomatoes and chicken salad cooling in the walk-in cooler in a plastic container with a lid. CDI: Lid was removed and the items were placed on the top shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet metal pans stored clean on the shelving.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. - Observed inside of ice machine with build up. The area does not come in contact with ice. Needs to be cleaned.

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 tile in the kitchen cracked. Needs to be repaired.

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 mahi mahi and flounder PIC with consumer advisory on menu PIC confirmed may be served undercooked with no current parasite destruction documentation available. PIC has requested from vendor. Verification Required.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground beef burgers stored directly above fish fillets in upright cooler. CDI - fish relocated to alternate cooler. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored directly above ready to eat food in WIC. CDI - PIC relocated produce. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle soiled dishes with gloves on, continue on to handle faucets and wipe down hand sink with same gloves, and then continue on to handle clean utensils and begin beverage set up with same soiled gloves. CDI - PIC directed employee to change gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal pans stored as clean with food residue present on interior food contact surfaces. CDI - PIC returned to dish are for re-cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior of bulk ice machine at chute outlet behind baffle. Observed organic buildup on soda machine nozzles. Clean frequently to prevent buildup. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cold breakfast items including boiled eggs and mixed fruit with melon holding above 41f on customer self service line. Observed all items in countertop reach in cooler in customer breakfast area holding above 41f including milk, yogurt, almond milk. See chart. Ambient air temperature of unit 45f. CDI - fruit and eggs allowed to remain out until completion of service as they were set up at 6 am and breakfast ends at 9:30. EHS recommends using TPHC procedures for cold items out on breakfast line going forward. All items in reach in cooler discarded as duration of elevated temperature in unit is unknown. Do not store TCS foods in the cooler until it is maintaining the food at 41f or lower. Until unit is repaired, limit quantities placed in the unit to the amount needed for one breakfast service only, use TPHC procedures, and discard all items at end of breakfast.

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 packages of frozen mahi mahi labeled remove from packaging prior to thawing in upright cooler still sealed in packaging while thawing. CDI - PIC had employee remove from sealed packages to complete thawing in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies in back area near dish sink and small crawling insect on countertop near grill area. Contact PCO for service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal food pans stored as clean stacked together wet. Air dry pans before stacking together.

4-501.11 Maintain equipment in good repair. Observed bulk ice machine with damaged lid held together with black tape needs repair. REPEAT. Observed breakfast area countertop reach in cooler with ice buildup not maintaining proper temperatures needs repair.

4-601.11 Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on exterior surfaces of equipment. Observed label adhesive residue on exterior surfaces of food pans stored as clean. Clean frequently to prevent buildup.

2-301.14 When to Wash - P. Observed employee return from restroom and begin food handling duties without washing hands upon re-entry to kitchen. Observed employee handle raw fish, remove gloves and begin to don clean gloves with no hand washing. CDI- EHS directed employees to wash hands. Hands washed.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw ground beef patties stored directly above fish fillets in upright cooler. CDI - PIC relocated ground beef patties to lower shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of bulk ice machine and organic residue on beer tap at bar. Clean frequently to prevent buildup.

3-401.11 Cook raw animal foods to required temperatures. -P. Observed burger patty ordered well done cooked to 137f removed from grill and placed on bun for service. CDI - employee returned burger to grill to finish to at least 155f. EHS verified temperature of burger at 166f after cooking completed.

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 pan of sausage patty left from breakfast service removed from hot holding at 9:30 am cooling on countertop at 101f at 11:20 am. PIC spread onto sheet pan and placed into cooler to attempt to chill to 70f at 2 hours to be able to continue cooling, however, sausage was still observed to be 79f beyond the 2 hour mark. CDI - sausage discarded. Observed bulk container of house made cooked bourbon sauce in upright cooler at 42f. All other food items in cooler observed to be 38-39f. Bourbon sauce did not complete cooling process. CDI- sauce discarded. REPEAT. Note: Pan of sausage patties from breakfast mixed with pans of various other breakfast items including full pan of scrambled eggs, cooked potatoes, and gravy all observed sitting out on counter from am service at beginning of inspection with temperatures ranging from 79f - 99f. PIC noted the items were to be discarded, however, employee indicated she was going to put them in the cooler for re-use. Once TCS food items are removed from temperature control, either quickly cool them using approved methods and store for re-use or discard. Do not mix foods that will be cooled and re-used with food that is intended for disposition.

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 TCS foods in prep coolers with no date marking including shredded chicken, chicken salad, tuna salad, deli turkey, hummus, and more. CDI - items prepared previous day date marked and other items with unknown prep dates 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 observed various house made ready to eat food items with expired date marking including sliced tomatoes 9/20, Alfredo sauce 9/20, and pimento cheese 9/20. Observed open commercially prepared hummus with no open date marking but also expired with use by date of 9/24. CDI -PIC discarded. REPEAT. Full 3 point deduction. Continued non-compliance with date marking and disposition standards may result in a risk control plan or in permit action.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed printed in use menus denoting mahi-mahi and flounder as part of consumer advisory. PIC confirmed these items are not offered under cooked. Upon investigation, PIC discovered that there are two versions of menu in use - an older version with the items denoted as part of consumer advisory and a newer version in which the items are not offered under cooked. CDI - PIC pulled all copies of menu, segregated incorrect menus and disposed of them.

7-102.11 Common Name-Working Containers - PF. Observed various in use buckets of chemicals and cleaners improperly labeled throughout kitchen. Green buckets labeled detergent holding peroxide multi-surface cleaner. Red buckets labeled sanitizer holding detergent, purple chemical, and other unknown chemicals. Ensure working containers of chemicals and cleaners are accurately labeled as to contents especially when placing wiping cloths in them for use at line.

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 deep pan of sausage patties cooling at room temperature in kitchen at beginning of inspection. Observed deep bulk plastic bucket of house made bourbon sauce sealed with lid cooling overnight in upright cooler. Neither item met cooling temperature parameters (see #18). CDI- both items discarded. When cooling foods, use methods that allow air flow. Do not stack in deep pans or seal into deep containers while cooling. Do not allow TCS foods to sit at room temperature while in the danger zone - use active cooling methods. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of yogurt stored directly on floor of bar walk in cooler. Do not store food on floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths in use at line not placed into sanitizer between uses and not removed to soiled linen receptacle. No sanitizer bucket set up available for use.

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 grill utensils stored in 95f standing water on stove top burner which was not turned on. Maintain utensil water at 135f or greater.

4-501.11 Maintain equipment in good repair. Observed bar area dish machine marked “out of order” not in use. PIC noted they are waiting on repair due to cost of equipment. Make sure all bar utensils and glassware are washed/rinsed/sanitized using main kitchen dish machine until repair of bar machine completed. Observed front panel of ice machine in poor condition repaired with black duct tape. Repair using approved methods. REPEAT - no point escalation as all cold holding equipment and gaskets observed to be in good condition during inspection today.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed Swiss cheese stored in reach in cooler with microbial growth. CDI: Product was voluntarily discarded.

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 hotel pan of scrambled eggs cooked this morning at approximately 530 am at 74F. CDI: Product voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut lettuce cooling in the walk in after 3 hours from prep, per PIC. Product was 61F. CDI: Item was uncovered in order to cool to 41F by end of the 4 hour cooling parameter.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one chicken breast hot holding at 113F in the steam well. Steam well was turned off. CDI: Chicken was rapidly reheated to over 165F and served immediately. Chicken had only been cooked for 40min per cook.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler with speed racks holding all food items above 41F. Thermometer on exterior of unit said 44F. Interior thermometer read the same. CDI: All items not prepared/brought to unit within the past 4 hours were voluntarily discarded. Observed reach in cooler in the breakfast area holding above 41F. All items were relocated to the walk in cooler as they had just been loaded into the fridge for tomorrow at lunch time. The cooler had some ice build up on it. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark cut tomatoes or cut sausage in the reach in cooler. CDI: PIC stated that product was cut yesterday for use. CDI: Items labeled. 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 date mark on pasta in reach in. PIC stated it was cooked 2 days ago. CDI: Items labeled. Observed date of 6/8 on pulled pork in reach in. PIC stated that he pulled the product from the freezer yesterday and did not put the thaw date. CDI: Thaw date placed on product. 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 hotel pan of eggs cooling while tightly wrapped in a reach in cooler. CDI: Item voluntarily discarded. Observed cut lettuce cooling in the walk in while tightly covered. CDI: Product uncovered.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in coolers and freezers near fryers are severely damaged. PIC stated that gaskets have been ordered but they have not yet arrived. Observed breakfast area cooler with ice build up. Observed reach in speed rack cooler blowing air at 44F. 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 minor debris in small/hard to reach areas that need more frequent sweeping. Observed area behind ice machine in need of cleaning. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed book bag and purse stored on shelf and prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs in reach in cooler above 41F in breakfast area. CDI: Eggs moved to walk in to rapidly cool as product had been in there less than 4 hours. PIC and EHS discussed loading much less items in there to allow for proper circulation of cold air, and then turning down the temp on the cooler if needed after monitoring for a day with it being empty.

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 macaroni date marked 1/19. PIC stated product was frozen. Item was pulled to thaw yesterday. CDI: PFF date added for yesterday. REPEAT VIOLATION Only one date marking issue was seen today. Significant improvements made from previous inspection

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed proteins that are fully cooked with an asterisk on the menu stating the items are offered undercooked. Ensure menu is corrected to only reflect items that are truly served undercooked. CDI: Staff will continue to discuss with customers that these items are offered only fully cooked, until new menus are printed. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers and pans stored as clean. CDI: Items separated.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in single door freezer and on double door reach in cooler near fryers. REPEAT VIOLATION

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some pieces of litter around cardboard dumpster. Ensure employees of building are taking recycling all the way to the container. Cardboard appears to have not been there longer than one day.

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 minor debris in small/hard to reach areas that need more frequent sweeping.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at bar with ice dumped in it. CDI: Ice was melted.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat lettuce in walk in. Observed unwashed strawberries over ready to eat items in reach in on line. CDI: Items reorganized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up around the chute and underside of deflector plate.

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 from 7/12 in reach in. CDI: Bologna voluntarily discarded. Observed chicken wings date marked 7/21 when they were cooked on 7/20. CDI: Chicken wings properly date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chicken salad, milk, or almond milk. CDI: Chicken salad properly dated. Milks voluntarily discarded. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisks on chicken and pulled pork. Pulled pork comes in fully cooked and chicken is not offered undercooked. Ensure menus accurately reflect which items are offered raw or undercooked. CDI: Staff will clarify with customer that product is fully cooked while new menus are made.

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 eggs and egg salad cooling in prep top cooler. CDI: Items did cool at proper rates today, however this method is not approved. EHS strongly encourages staff to put all items above 41F into the walk in cooler. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in cooler and reach in freezer near the fryers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on coolers and freezers with build up. Ensure gaskets are cleaned more frequently.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P/4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed soiled knives stored as clean and a soiled interior ice machine plastic chute along the interior. Also observed dish machine along bar area not properly dispensing chemical . Observed dish machine in back of the facility not reach proper hot water or chemical requirements. CDI Service tech come onstie and serviced the dish machine in back so that it is properly hitting 160F interior hot water`` temp. Bar dish machine was primed during the inspection. Soiled knives were placed in 3 comp sink for washing and ice machine interior chute was cleaned. REPEAT -1.5 points.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cheese sauce that was said to be cooling since last night at 48F. CDI- PIC voluntarily discarded product. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken hot holding at 108F. CDI- PIC reheated grilled chicken patties to 175F for corrective action. 0 points.

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 rice, cheese sauce, mashed potatoes and other items in 2 door reach in unit not labeled. CDI- PIC labeled foods during the inspection -1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage patties cooling stacked on top of each other in 2 door reach in. Observed cut melons cooling in walk in cooler with plastic tightly wrapping the product. CDI- Cut melons were unwrapped and sausage patties were placed in freezer to aggressively cool. REPEAT - 1 point.

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. In use utensil tongs were stored in water of 98F. -.5 points.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dish machine at the bar with sanitizer measuring at 0ppm. CDI- PIC replaced sanitizer container attached to the dish machine. Sanitizer concentration is now 100ppm

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 a container of tuna in the reach in unit with a temperature of 58F with a tightly wrapped lid. PIC stated that the items were prepped for tomorrow. CDI- PIC uncovered tuna for more rapid cooling. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a pack of ham on the floor in the reach in unit near the walkin cooler. CDI- PIC voluntarily discarded item.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on dry dish rack. REPEAT.

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 two food employees complete a handwash without turning off the faucet with a barrier such as a paper towel. CDI- EHS informed PIC to instruct staff to turn off faucet with a pape towel. Food employees rewashed hands.

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 a pan of eggs in the reach in unit with tightly fitted plastic coverings. CDI- PIC removed covering for more rapid cooling. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dry dish rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep counters. CDI-The drinks were removed. *Drinks are acceptable as long as they are kept covered and stored away from facility food/equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the line cooler cold holding product above 45F. The chicken salad, sliced turkey, and coleslaw were out of temperature. CDI-The items were 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 sausage cooling with plastic wrap and sitting on top of already cold product. This resulted in the product below warming up. CDI-Both pans of product were removed from the reach in cooler and placed into a reach in freezer for rapid cooling and the plastic wrap was removed. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the bar area. Increase pest control methods.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0 ppm of QUAT sanitizer in the red sanitizer bucket. CDI-The bucket was remade with the correct concentration of sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hoodvents. Manager stated that the hood vents are expected to be cleaned professionally within the next couple of weeks. Have cleaned. REPEAT. *Improvement from last inspection on cleaning! Points stayed the same today.*

5-205.15 Maintain a plumbing system in good repair. Observed wood propping up plumbing under prep sink at the salad prep area. If the wood is removed, the plumbing comes apart. This is not an approved fix. Have the plumbing repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors underneath the fryers, and where the old salad bar was located in the kitchen. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottle hanging on side of hand sink in bar area. Observed food debris in hand sink in kitchen area. CDI-PIC educated on hand sink use and sinks were cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed 4 containers of salad dressing under raw beef in reach in. CDI-PIC educated on storage order and items moved to correct storage order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener blade with food debris build up. PIC stated that the can opener had been used in the morning. CDI-PIC educated on utensils used with TCS foods and can opener was moved to be cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling from breakfast or reheating that was tightly wrapped with plastic. Items were within cooling parameters. CDI-PIC educated on cooling methods and items were vented.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee cups and plastic cups over stacked in coffee areas with lips and lids to coffee cups exposed to contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired chlorine and quat sanitizer test strips. CDI-PIC ordering new strips.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipped and broken tile throughout the kitchen. Observed chipped paint in the 3 compartment sink area with new equipment stored. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink stored on the top shelf of reach in units.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large plastic container of chicken tenders not covered in the reach in freezer. Items were not in use. PIC placed lid over the container to protect food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed front bar dish machine, which was not in use at beginning of inspection, failing to dispense at least 50ppm of chlorine sanitizer when function tested by PIC and EHS. After priming the machine for an inordinate amount of time, machine was still observed to be malfunctioning. EHS will complete a return visit by 12/4/17 to verify machine function. PIC agreed that the machine will not be used and that the kitchen dish machine will be utilized for the bar area dishes until it is verified that the machine is properly functioning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple scooping devices in the clean utensil storage area with dried on food debris underneath the scooping device surface. Scoops should be thoroughly cleaned and inspected after processing, to ensure that no debris has been left in the hard to reach areas underneath the aforementioned scooping apparatus. PIC took the utensils aside for re-processing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of commercially processed and packaged ham and meatloaf in a hot box at 126F. Hot hold box door had been left open due to a broken handle/locking mechanism. Items had been heated to at least 135F in the nearby oven and then placed into the hotbox for later use. The top portion of the hotbox was observed functional as hot holding foods in that section were observed to be 153-160F. PIC reheated the ham and meatloaf to 165F, and placed the items into a different hot hold unit. Door handle on the hot box lower unit should be repaired before using the box. EHS will return by 12/4/17 to verify that the hot box has been repaired, or is no longer in use, as it is unable to maintain 135F food holding temperature.

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 lettuce cold held on the prep line at the grill stations greatly overstacked and above 45F. Lettuce had been cut eariler this morning and cooled in an upright cooler. Do not overstack lettuce or other leafy greens above the tops of prep holding units, as they will no longer be in contact with the cold holding equipment. EHS allowed PIC to place the overstacked lettuce into a separate container which was then rapdily cooled down to 45F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic lexan containers wet stacked in the dish area. All other dishes observed properly air dried. Allowed the PIC to pyramid stack the 2 wet stacked containers. All utensils and equipment must be allowed to air dry to prevent the provision of a moist environment for any leftover pathogen growth after the wash/rinse/sanitize process.

4-502.11(A) Maintain utensils in good repair. Observed one utensil with a burnt handle present in the clean dish area. 4-501.11 Maintain equipment in good repair. Observed a broken handle on the lower portion of a hot box in the grill/prep area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed slight paint and wall damage in the three compartment sink/dish machine area. Facility has repaired multiple of these areas since last inspection and is showing progress in this area, as such no points will be taken.

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 soft cheeses such as cheddar and provolone not dated in the basement walk in cooler. Items had been opened one day prior according ot PIC and were allowed to be backdated. Ensure that dates are applied to all TCS products that are opened from commercial packaging and stored for more than 24 hours, such as cheeses. 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 TCS, meat item dated for 9/17/17 in the reach in coolers near the grill. Item was discarded by PIC. Ensure that dates are checked by staff regularly such that no products are allowed to exceed their datemarking requirements.

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 macaroni noodles that had been cooling while coverd with plastic wrap tightly covering the container. CDI by removal of plastic such that a vent was formed. Do not tightly cover cooling foods, as air must be able to leave the product._

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the clean dish area. 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 some cleaning needing to be done to walls near the dish machine and ceiling vent areas near the dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored with food residue present on the edges of the shield and on the rear surfaces. Ensure the slicer is thoroughly cleaned after each use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast sitting beside the grill top but not on the heat source. Item was observed to be less than 135F. Item reheated to 165F. Ensure that all items held hot are kept on a heat source unless they are under cooling parameters for later use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce overstacked in the front prep unit. Ensure that the product is not overstacked. CDI by cooling items back down to 45F in the reach in unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of cooked rice dated for 6/14/17. Item was discarded by PIC. Ensure that the 7 days of stroage at 41F or less is not exceeded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one wet stacked pan in the dish area.

4-501.11 Maintain equipment in good repair. Observed some rust on the legs of several tables/cabinets in the prep area. Observed the lids to the dry goods such as flour cracked.

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 some floor tile and ceiling tile damage throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored with food residue on the lower portion of the blade gaurd, where it will come into contact with sliced products in the future. Item recleaned by employee. Ensure that employees thoroughly clean and inspect the slicer after each use to prevent food contamination

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items not date marked such as cooked ribs, leafy greens, and precooked deli meats. Items were backdated by PIC. All items such as leafy greens, cooked meats, precooked meats must be dated for day of preparation or when the product is removed from commercial packaging. Overall date marking seems to have been improved since last inspection, half points deducted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items such as breakfast eggs and sausages cooling while covered with plastic wrap. Items that are cooling down must be vented to allow hot air to escape the product. CDI by PIC venting items.

3-501.13 Use approved thawing methods. Observed items thawing under no temperature controls. Items must be thawed under refrigeration, under cold running water, or during the cooking process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored on the floor of the dry storage area. PIC stated that a truck deliver had just been unloaded. Move items off of the floor as soon as possible.

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 wall damage in several areas of the kitchen and dry storage.

6-301.11 Provide soap for handwashing at each handsink. -Pf 0pts- Observed soap not present at the handsink near ice machine. CDI- PIC replaced soap.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 0pts- Observed dish machine not reaching 180F at the end of the rinse cycle. Temp disk was only reaching 158F. CDI- PIC converted machine to Cl chemical sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1.5 pts- Observed two gallons of milk and boiled eggs not date marked and PIC stated they were opened for yesterdays breakfast. Also, observed pasta, deli ham and turkey in the downstairs walk in not date marked. CDI- PIC was able to back date these items since they were all being held below 45F and preped the day prior.

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 0pts- Observed spinach tightly wrapped at 50F. Thirty minutes the item was checked again and still at 50F. CID- PIC moved the item to the walk, uncovered to cool quickly.

4-501.11 Maintain equipment in good repair. Observed ice machine in need of repair around the door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0.5pts Repeat- Observed food debris build up in reach in coolers and around cook line 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. 0pts- Observed walls and floors throughout the facility in need of repair. Specifically FRP detached from wall and tiles cracked.

. . 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed employee coats and other personal items stored with clean dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach and spring mix on roll out salad bar at greate than 45 degrees. CDI placed in reach in to cool see temperature chart.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small build up of debris on shelving in walk in . -0 points-

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 mahi on menu marked as being cooked to order does not have a parasite destruction letter. 10 day verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine and soda nozzles at bar in need of cleaning. 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 opened hummus and milk not date marked. Pork date marked for 7 days between 41-45 degrees should only be date marked for 4 days . CdI hummus and milk date marked and pork correctly labeled. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 preparing wrap using bare hands . CDI discarded and started over wearing gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear handwash without paper towels. CDI paper towels replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans stored as clean with food debris and soda nozzle at front bar with buildup of mold. CDI pans taken to be rewashed and soda nozzle cleaned. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed wheel of brie sliced and no date marking. CDI Date mark put on cheese wheel. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and sauces at grill not labeled. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed numerous refrigeration units in need of gasket replacement. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal colanders, slicer, metal pans, plates, anmd can opener soiled with debris. CDI items moved for cleaning. 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. Observed tomatoes, beef soup, rice and cooked ground beef held over 7 days. CDI items 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 pans of tomatoes, green beans, ranch dressing, and pasta that was cooling in downstairs cooler tightly covered. CDI items vented.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed pest crawling in ice machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth held underneath cutting board.

4-501.11 Maintain equipment in good repair. Observed walk in unit not in working order and reach in unit in front of grill with missing handle. Difficult to open and close unit.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no PIC with ANSI accredited food certification. Repeat. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unable to maintain and follow TPHC procedures, without proper testing strips to check bar dish machine, unable to enusure proper working conditions of walk in cooler and main dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee candy bar inside of container of lemons for facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans and plates soiled with food debris. CDI items moved to dish for cleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed main dish machine only hitting 157F. CDI facility convert to single service items. Verification required. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed bar dish machine at 0ppm. Verification required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with debris.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed facility with grilled chicken in the oven. PIC stated chicken was finished and it temp at 153F. CDI chicken continued cooking to 203F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken, sliced roast beef, and greens that were holding below 135F. CDI items reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spring lettuce and spinach at buffet and pimento cheese, cole slaw, penne pasta, milk, and ham chub in walk in unit holding at 48F above 45F. CDI items discarded. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed butter opened without a date and cuban sandwhiches, penne pasta, opened packages of pork shoulder, ham, and roast beef that was in the facility from 7.18 and 8.15. CDI butter dated and items discarded. Repeat.

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 facility have left over melon and boiled eggs that are used for time for breakfast cooling in walk in unit instead of being discarded and facility is unable to find TPHC procedures that were filled out in house from last inspection. CDI procedures given again.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with undercooked hamburger and tuna that is cooked to medium. Medium for tuna and hamburger, according to cook, is 125F and 140F respectively. Facility is missing asterisks on lunch menu and all consumer advisory on dinner menu. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple bottles of sanitizers throughout kitchen that was not labeled. CDI bottles labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for chlorine dish machine. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep doors, bread warmer, reach in units soiled with debris.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed facility without a anyone who has ANSI accredited food certification. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employees withou full knowledge of health policy. Verification required.

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 facility without parasite destruction letters for salmon that is undercooked in facility. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine and can opener soiled with food debris. CDI can opener moved to sink for cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed 4 plastic containers of seafood chowder between 52-56F from last night. CDI items discarded. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed boiled eggs at 52F on front buffet for breakfast and facility tried to cool them down for reservice. CDI items discarded. TPHC procedures provided. 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 mixed fruit, lettuce, macaroni and chesse, cub an sandwhiches, grilled chicken, tomatoe juice, butter, pesto cream sauce, sliced tomatoes, pulled pork, rice, roast beef, diced chicken, hominiy pico de gallo, garlic aoli, feta raspberry, diced boiled eggs, pasta, and vegetable mix that were not dated. CDI items dated or 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. Observed smoked chicken, ranch, butter, beef stock, collards, tomatoe juice, ancho pork, pimento cheese, elbow pasta, marinara sauce, green beans, and grilled chicken held past 7 days. CDI items 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 facility with seafood chowder in deep plastic containers and tightly covered cooling in reach in unit at 52-56F. CDI items discarded.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed facility without PIC until 30 minutes after inpsection began.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. Observed oyster in cooler that did not have harvester tag. Oysters are not on the menu. PIC stated it was for personal use. Had PIC provide harvester and checked farm, they are listed on interstate shellfish shipper list. Instructed to leave personal items out of the facility because it will be inspected along with foods in facility.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine not hitting 180F. CDI maintenace repaired machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed facility with chicken and dumpling base that was at 53F from last night. CDI item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with melon salad and boiled eggs above 53F. CDI discarded salad and eggs. Suggested facility use time. Left TPHC procedures. 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 premade lettuce, tomato, and onion slices and pimento cheese not dated. CDI items dated. 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. Observed chili, ribs, ranch dressing, ancho pork, short ribs, chick pea pico, and roasted red pepper aoli held past time/temperature parameters. CDI items discarded. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two sanitizer bottles not labeled. CDI items labeled.

3-501.13 Use approved thawing methods. Observed tuna thawing in vacuum packaged product. Follow instructions manufacturer places on package. Item must be taken out of package before thawing occurs.

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 vents in downstairs coolers covered with dust.

3-301.11 Preventing Contamination from Hands - P,PF. 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employees placed feta on salad and put lemon on drink with bare hands. CDI hands washed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit holding foods above 45F. CDI items removed from unit. Suggested using time until unit fixed. Verification required.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 beef, and milk not dated. CDI items dated3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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 butter, feta cheese, and fruit held past discard date. CDI items discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed salmon patties not asterisked on menu. Verification required.

6-404.11 Segregation and Location-Distressed Merchandise - PF. 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 stored on rack with good cans. CDI item moved to a seperate location.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloth on prep table next to drink machine.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain the interior of the ice machine clean. Observed black build up on the interior. CDI.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain hot foods at 135F or greater. Observed 3 pans of chicken at 115F. CDI - observed reheated to 180+ in the steamer.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Discard food after 7 days when required to be date marked and held under 41F. Pasta, cooked pork, and corned beef were past 7 days. CDI - discarded.

Maintain cold foods at 45F or lower. Pasta salad on the buffet was observed at 60F. CDI, placed back in refrigeration.

Steaks .need to be included under consumer advisory. CDI - New menus were printed up during the inspection. Breakfast menus were corrected since the last inspection.

Label all chemical bottles with the common name. Observed unlabeled sanitizer bottles in the facility. CDI.

Several items were tighlty covered while cooling including sausage, grits, ect.