DUNWELLZ CUSTOM KITCHEN AND POUR HOUSE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed deli turkey, pimento cheese, cheese slices, raw white fish, and tomatoes above 41F during the inspection. All foods were brought from the WIC to the CH drawers and make table this morning at 10:45 per PIC. All foods were 45F or below. Foods were moved into WIC to properly cool and pans were flipped. EHS and PIC Ruben discussed cold holding and how it has been a repeat violation. EHS and Ruben discussed using TPHC in the facility, PIC stated he would look at trends in the cold holding of specific items and determine whether TPHC will be the best option for the kitchen on specific items and contact EHS further if he chooses to begin using TPHC. EHS sent Ruben a TPHC sheet. -CDI- Foods moved to WIC to cool Ensure proper cold holding at 41F and below. 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 .

3-304.12 (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 knives in between crevice of prep unit and prep surface. Ensure knives and other in use utensils are stored on clean portions of prep tables and equipment. -CDI- PIC moved to be W/R/S.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard be used as shelf liners on shelves in the facility. Ensure any shelf liners/all non-food contact surfaces are smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone resting a top a prep surface next to the make line in the kitchen. Ensure that employee possessions are stored in designated areas. -CDI- Phone removed from prep surface.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed almost all foods in the prep top/lowboy unit out of temperature. EHS observed alost all foods above 41F (SEE TEMPERATURE CHART). PIC stated that all foods in the prep top portion of the cold holding equipment came from the WIC and went into the unit at 11:00 AM. EHS and PIC discussed that the facility would use emergency TPHC for the prep top unit until serviced. -CDI- All TCS foods in the prep top were discarded by 3:00 PM. PIC stated that a service tech would be coming to the facility today to repair the cold holding unit. EHS stated that he will return to the facility tomorrow to ensure that the unit is properly repaired. EHS and PIC discussed further about the foods in the lowboy unit, all foods in temperature were moved to refrigeration. All foods out of temperature were discarded -CDI- The lowboy out of temperature TCS foods were all voluntarily discarded. PIC stated that the facility will not use the lowboy for TCS foods until repaired. EHS provided the facility with a TPHC sheet for the emergency TPHC procedures. -3 DAY VERIFICATION REQUIRED- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled spice shakers present on the cook line and in the expo area of the facility. Ensure all containers of food are labeled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle on the scoop of the flour directly resting a top the flour. Ensure that handles are stored with there handles not in direct contact with food. -CDI- Scoop removed from flour container.

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 several areas where parts of the floors throughout the facility with chipping and worn leaving them subject to absorption. Ensure that floors are 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 floors and walls present throughout the facility with the presence of residue and build up. EHS notes that the facility has recently had the hood cleaned. Ensure that floors walls and ceilings are cleaned and maintained as clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed to sanitizer buckets around the facility with wiping cloths present in them filled with QUAT sanitizer reading at 0PPM. Ensure that sanitizer buckets are maintained at proper sanitizer concentrations. -CDI- PIC had sanitizer buckets replaced with new QUAT sanitizer from the 3-Comp Sink dispenser which was reading at 200-300 PPM. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Chili in steam warmer reading at 132F. After Chili was stirred by PIC chili temperature went up to 141F. Ensure that active stirring occurs before foods fall below 135F. -CDI- PIC reheated chili to 165F before placing back onto Hot holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles throughout the cook line of the kitchen with no labeling, very worn labeling, or labeling that is no longer readable. Ensure all working containers food are properly labeled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked large metal bowls. Ensure that containers are air dried prior to stacking.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed hand sink nearest WIF pulling away from the wall exposing it to splash, and spillage, caulk sink to wall to ensure it is no longer absorbent. Observed shelving lined with cardboard holding bags of bread. Ensure that cardboard is no longer being used as a non-food contact surface.

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 several areas parts of the floors throughout the facility with chipping and wear leaving them subject to absorption. Ensure that floors are 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 buildup of residue and debris on floors in WIF and splash/residue present on walls and ceiling tiles throughout the facility. Ensure that floors walls and ceilings are maintained as clean.

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 carrots with bare hands to make Cole slaw. Employees must not contact ready-to-eat foods with their bare hands. CDI - Employee educated on bare hand contact. Carrots discarded. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned pork, portioned ham, and pimiento cheese measured 43-45F in drawer cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer to rapidly cool. Improvement from last inspection so kept at half credit. 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 .

3-501.18 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) Bacon wrapped hot dogs in walk-in cooler were missing prep date label. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date on bags. Improvement from last inspection so reduced to 0 points. 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 .

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, outsides of refrigeration units, shelves inside refrigeration units. Clean these areas more frequently. Improvement from last inspection so reduced to half credit. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls in prep areas where food has splattered on walls. // 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 mat needs to be replaced. Some areas of floors in kitchen are rough and need to be sealed or painted. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 employee cell phone observed on prep table. Store personal items separately from prep areas. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a sheet tray full of cooked chicken wings stored directly on top of another layer of cooked chicken wings, on a speed rack inside WIC 2. PIC stated these chicken wings were cooked on Monday and were placed in here to cool down. Observed all other sheet trays on speed rack with cooked chicken wings were also not covered. Observed two containers of raw hamburger patties and five containers of cut lettuce that were all prepared this morning, left uncovered after cooling window had ended. Ensure employees are conducting frequent temperature checks on TCS food items that are cooling, so that they are not left completely uncovered inside the cooling units, so as to prevent possible contamination. CDI: PIC had food employee cover all TCS food items with lids.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the high temp dish machine unable to reach minimum surface temps of 160F, after multiple cycles were ran. PIC stated they had the dish machine serviced three weeks ago. PIC contacted ECOLAB to have repairman come out to check out the dish machine ASAP. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. **PIC decided to voluntarily close the facility while EHS was still on-site at 6:00PM, due to ECOLAB representative not being able to come out within a reasonable time, and volume too high to keep up with multi-use dishes and utensils stacking up at the 3-compartment sink, and lack of single-serve articles to fulfill the high volume of orders and patrons. EHS will still visit within 3 days to check on the dish machine. **Right before EHS finished typing up the report, repairman from ECOLAB showed up on-site to visit the facility. Repairman stated that he needs to replace the heating element and the thermostat in the dish machine and has all the parts to repair, but due to 6 employees catching up with the dishes that had accumulated during this time at the 3-compartment sink, repairman stated he will come by first thing tomorrow morning at 7:00AM to replace those parts for the dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife and one pair of scissors soiled with visible debris/residue on the blades, stored in the clean knife box by the dish machine. CDI: Both items were removed and placed at the dish room to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of commercially-prepared packages of queso dip hot holding in the hotbox below 135F. PIC stated that they recently placed the hot foods inside the hotbox very recently, but food employee who reheated the queso was unsure of the exact time it was placed inside the hotbox during the shift. CDI: EHS observed one package of queso dip that was hot holding towards the back of the pan was temping at 133F, so EHS allowed PIC to reheat the packages to over 165F, before placing back into the hotbox. *Note: All other food items were hot holding at correct temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F in the make table where sandwiches are assembled (at the make line). EHS observed ambient air temp of this cold holding unit was temping at 54F. PIC contacted repairman right away to have the unit checked for repairs. PIC had food employees voluntarily discarded all TCS food items, since none of these items were prepped today, and the time of last temperature check conducted by employees in cold holding units was unsure. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. Observed a container of grilled chicken and house-made pimiento cheese cold holding in the cooler drawers above 41F (see temp chart). Food employees stated these items were not prepared today or recently taken out to re-stock. CDI: Both containers were voluntarily discarded by food employees. Observed a container of deli ham and a container of cooked brisket that were cold holding in another cooler drawer above 41F. CDI: Both food items were voluntarily discarded by food employee. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple sheet trays of cooked chicken wings that were prepared on Monday, without a date mark. CDI: PIC had food employee create date labels for the chicken wings. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of house-made bacon fat stored underneath a prep table at the make line, date-marked with a prep date of 4/10. PIC confirmed it was made 4/10 and should have been discarded. CDI: PIC voluntarily discarded bacon fat. Observed a container of re-hydrated sun-dried tomatoes in a cooler drawer that was dated-marked from 4/19. EHS explained that re-hydrated food items fall under the same 7 day expiration window. CDI: Food employee voluntarily discarded the re-hydrated sun-dried tomatoes. Observed a container of deli ham date-marked from 4/17 and a container of deli turkey date-marked from 4/19, both stored in cooler drawer 2. PIC stated this was a mistake because they slice their deli meats more often and rarely have deli meats leftover from prep. PIC stated these were sliced/prepared on the same date as the larger containers holding deli ham and deli turkey inside the WIC, which EHS confirmed was correct and had not surpassed the 7 day expiration window. CDI: PIC created new date labels with the correct dates of prep for these items to avoid confusion. 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 a stack of commercially made pickles stored directly on the floor inside WIC 2. Keep all food off of the floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer stored under the HH well, reading 50ppm. CDI: PIC had employee dump out the sanitizer bucket and refresh with properly concentrated sanitizer, which EHS observed was reading between 100-200ppm. 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 one soiled dry wiping cloth directly on the cutting board at a prep table. CDI: PIC removed the soiled wiping cloth.

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 a metal mixing bowl used to scoop out frozen pre-cooked fries in the reach-in freezer next to the fryers, stored directly on top of the fries. Observed a measuring cup used to scoop out pre-cooked tater tots in the reach-in freezer next to the fryers, stored directly on top of the food. CDI: Food employee removed both the bowl and the cup to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed the bottom shelf of the table next to the ice machine tilted (maybe due to the heavy weight holding large containers of soda syrups). PIC stated that they already have a work order in to get this repaired. Observed the ambient air temp of the make table temping above 41F, after EHS observed almost all TCS food items in this unit temping above 41F (see temp chart). Facility has plenty of other cold holding units, prep tables, and food prepped to continue serving their full menu. All TCS food items in this unit were voluntarily discarded and PIC contacted repairman ASAP to have make table checked out. EHS will make a return visit within 3 days to ensure make table was repaired. Observed rusted shelves in clean dish rack. Repair rusted shelves.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed the sanitizing solution at the 3-compartment sink soiled with food particles. Maintain all solutions clean.

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 large food spill on the interior floor of the reach-in freezer. Observed the gaskets and the interior walls inside the lowboy coolers with heavy buildup of food debris/residue. Observed dust buildup on shelves throughout the facility. Observed heavy black buildup on one of the plastic strips at entrance of WIC 1 door (to keep cold air in). Observed raw food veggies building up underneath the cooler drawers. Observed the faucets at the 3-compartment sink heavily soiled with debris/residue. PIC removed the plastic strip with black buildup inside WIC 1 to be cleaned. Increase cleaning frequency throughout facility to prevent contamination and to avoid attracting pests. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors of both waste containers kept open during time of the inspection. CDI: Dumpster doors were closed. Although a shared dumpster, all facilities permitted to use the dumpster are responsible for keeping dumpster well maintained. 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 dust buildup on the vents of the ice machine. Increase cleaning frequency.

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 multiple plastic containers of cooked foods that were temping above 41 degrees F in the WIC (see temperature chart). EHS took an ambient temperature of the WIC at 35 degrees F, and temped other TCS foods in the WIC to make sure unit was working properly. After conversing with the PIC, it was brought to EHS' attention that they slice all their meats in house, put it on ice once sliced, then package in individual portions in plastic, and cool in the WIC. Majority of the dates for these TCS items that were temping above 41 degrees F were either from the previous day, or as early as 11/29. CDI: PIC voluntarily discarded food items since the cooling window was expired, and product disposition form was filled. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 multiple TCS foods (deli turkey, corned beef, brisket, chicken wings) temping above 41 degrees F in the WIC that were stored in deep plastic containers, some of them with covered plastic lids. Plastic containers were staggered on top of each other. PIC stated this is the way they have always cooled their deli meats, and stated that they will have to find a different way to cool their meats once sliced. EHS suggested to the PIC on using shallow hotel pans if possible, or utilizing a speed rack to have deli meat packages laying on sheet trays to allow quicker cooling. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of sauces and shaker bottles of seasonings not labeled. PIC stated that they are currently looking for a good method for labeling. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the inside of the microwave used to warm up lava cakes and other desserts for consumers, with accumulation of food debris. Observed accumulation of food debris on the bottoms of the reach-in freezers, and bottoms of the cooler drawers. Observed soiled gaskets in cooler drawers. Increase cleaning frequency. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors kept opened during time of the inspection. CDI: Dumpster doors were closed. Note: Dumpster is a shared space between majority of shopping center.

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 unlabeled in-use squeeze bottles at cook line. -0-

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 utensils stored in 94 degrees F stagnant water on counter top. CDI - Utensils removed. -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 multiple hinged to-go containers with liners stored facing upwards on high shelving unit. -0.5-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket on right door of standing reach-in freezer. Repair. No points deducted due to different area observed. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed facility with expired quat test strips. CDI - PIC procured fresh test strips. -0-

REPEAT VIOLATION: 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 accumulation of food debris on exterior and interior of refrigeration equipment (including their gaskets) and on top of passthrough dish machine. Recommend higher and thorough cleaning frequency. -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed on floors inside of the walk-in freezer and ceiling vent covers in kitchen. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 personal cellular device and closed employee beverage stored on prep table adjacent to hot well at beginning of inspection. CDI - Personal items removed by food employee. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception of one food employee who washed hands and contaminated them on faucet handles. CDI - Employee coached and hands properly washed. -0-

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 over RTE foods in walk in cooler 2. CDI - Foods relocated to prep sink and washed. -0-

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 no date marking on diced tomatoes. PIC advised that the product was first used yesterday. CDI - Food date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed several TCS applicable foods such as containers of cooked pork (1/10-1/16) and sliced ham (1/11-1/17) held inside of the walk-in cooler past 7 day requirement CDI - Foods voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-304.12 (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 multiple knives stored in between crevices of prep unit and prep tables. CDI - Utensils removed to 3-compartment sink to be W/R/S. -0.5-

4-501.11 Maintain equipment in good repair. Observed ice building up on vents inside of the walk-in freezer and (1) reach-in freezer unit. Remove ice build-up and repair equipment to prevent future build-up. -0-

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 non-functional dishwasher temp sensor labels and no other means to detect required final rinse temperature. EHS observed proper final rinse temperature of 160 F with device. PIC to place order for more sensor labels. VR REQUIRED. -0.5-

REPEAT: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of food debris inside of cold drawer units and thorough cleaning needed on FRP walls at maintenance sink. Recommend higher and thorough cleaning frequency. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on vegetable dicer which was not used for today’s services. CDI - PIC removed food equipment to 3-compartment sink to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(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 1x cold drawer under cook line and 1x salad prep top with several TCS foods higher than 41 F in temperature. Refer to temperature chart. Other items in these areas were observed to be < 41 F. Foods > 41 F in the cold drawer had been inside over night. Products that were > 41 F were voluntarily discarded. Foods in salad prep placed on emergency TPHC. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket on cook line and under hot holding lamp station registering < 100 P.P.M. CDI - PIC discarded solution and replenished with fresh sanitizer at proper concentrations of 200 P.P.M. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on doors of reach-in unit and inside of cold drawer units. Recommend higher and thorough cleaning frequency. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris accumulating on walls behind salad prep unit. Keep clean. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with moderate black build-up on inside areas.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in kitchen area.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug.

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 fliptop/RI unit at cook line with multiple items higher than 41F in temperature. PIC stated that they just "flipped it" for a new shift and the items in the fliptop portion were placed there an hour prior. Items underneath had been there over night and also had high temperatures. Observed CH drawers under grill not operating but contained TCS foods. PIC stated that he flipped the breaker this morning to turn it on and that it has been having electrical issues. REPEAT CDI: PIC cooled down products that had only been there an hour from the WIC and voluntarily discarded pico de gallo, salsa, cooked mushrooms, and pasta. Cooked onions and mushrooms voluntarily discarded from CH drawers under grill.

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 large batch of potato soup cooling in RIF with ice wand in deep plastic tub. PIC stated soup began cooling around an hour and a half ago. Product only had 30 more minutres to get below 70F. Cooling times determined this method inefficient for cooling this item. REPEAT CDI: PIC started the cooling process over from reheat to 165F in metal shallow pans in RIF.

4-501.11 Maintain equipment in good repair. Observed fliptop unit with ambient air temperature of 54F. PIC stated he will hold items over ice in this unit and monitor temperatures of TCS foods until unit is repaired. Observed CH drawers under grill experiencing electrical issues and will not use it until it is serviced. PIC stated he will call an electrician to service the outlet and plug it in else where until then. PIC has already called in a maintenance request for fliptop unitand stated the repair will happen tonight or tomorrow. Verification visit required within 10 days to verify repairs

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 rust on shelving under 3 prep tables. Observed rusted shelving used to store chemicals. REPEAT. points not escalated due to improvements.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dicer stored as clean with food debris present. CDI: PIC took dicer to be W/R/S.

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 and portioned chicken prepped from the day or two days prior with temperatures above 41F. CDI: PIC discarded food products with temperatures above 41F. Observed raw chicken in cold hold drawer with temperatures of 42F-43F. Employee stated that drawer had been open for a while. CDI: PIC put raw chicken container in ice bath to cool back to 41F or below.

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 wrapped and tightly stacked cooked chicken in deep plastic container from the day before/two days prior. Allow portioned foods to cool in thinner, larger pans after preparation. Observed chicken parmesan sauce cooling in deep plastic containers in RIF with temperature of 88. sauce had 35 more minutes to get below 70F. REPEAT CDI: Foods not below 41F were discarded. PIC moved chicken parmesan sauce to thinner, metal pan and added ice as an ingredient to quickly cool sauce.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket on cook line with a low concentration of 50ppm. CDI: PIC replaced bucket with more sanitizer at proper concentration.

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 rust on shelving under 3 prep tables. Observed rusted shelving used to store chemicals.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up and food debris accumulating on floor underneath slicer prep table. Keep clean. Observed vent covers on ceilings in kitchen with build up and dust.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their hands after washing their hands. CDI, employee rehashed hands.

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 over RTE foods in walk in cooler 2. CDI, foods relocated for proper storage.

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 several foods recently removed from build item with preparation date such as cooked grits, brisket, roast beef not dated with proper prep date after transferring to low reach in cooler on prep line. 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 salsa cooling in deep covered container at 61 degrees F at 10:27. At 11:14 salsa was at 60 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. Observed raw chicken recently prepared and cooling in tightly covered container. CDI, chicken relocated to shallow uncovered containers to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen. Improvement made since previous inspection. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of Alfredo sauce hot held below 135 degrees F. CDI, sauces reheated to greater than 165 degrees F. See temperature observation chart.

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 brisket prepared on Monday per PIC not date marked. Observed baked potatoe not date marked. CDI, foods voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on floor at bar area and couple flies in kitchen.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle raw chicken with gloves then handle clean utensil to stir pasta. CDI, employee washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee use same gloves used to prepare raw chicken then handle clean utensil to stir pasta. CDI, employee removed gloves and washed hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed al-jous with date of preparation of 12/27, hot dog with date of preparation of 12/17 and peperoni with date of preparation of 12/31. CDI, foods voluntarily discarded by PIC.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed DISCLOSURE statement missing from consumer advisory on specials menu but has REMINDERE statement. Verification needed to ensure specials menu updated to include DISCLOSURE.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly located in kitchen near dish machine and bar area. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with beards preparing food.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed half and half at 46 degrees F at bar. Observed house made blue cheese and ranch dressing held above 41 degrees F on ice. CDI, foods voluntarily discarded by PIC. Observed breading station ingredients held above 41 degrees F. CDI, TPHC handout provided and completed while on-site.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing 200ppm in multiple buckets. CDI, sanitizer diluted to required concentration.

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 cut tomatoe cooling in deep tightly covered container at 51 degrees F at 1:44pm. At 2:35 cut tomatoe remained at 51 degrees F. Cooling rate calculation indicated method not effective at reaching cooling parameters. CDI, cut tomatoe relocated to shallow uncovered container and relocated to freezer to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests Observed some flies in kitchen.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed top of dish machine in need of cleaning. Observed debis collecting inside container with clean portioned containers.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed drinking beverage then returning to prep. CDI. Employee washed hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Brisket cooling from overnight observed at 44F. CDI. Voluntarily discarded by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Some foods from 24 hours ago moved to flip top units and reach-in coolers and left overnight not being date marked to match larger batches in cooler. CDI. Dated immediately and some foods discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer observed above 200 ppm. CDI. Diluted to 100 ppm.

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 Brisket, pasta, and burgers observed cooling in tight plastic or covered containers. CDI. Uncovered to adequately cool.

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. Handles observed in direct contact with tater tots.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors and lids observed open on dumpsters.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF When questioned, employees were not fully aware of current employee health policy. CDI. Health policy reviewed with person-in-charge.

2-301.14 When to Wash - P Employees observed donning gloves without washing hands prior, one employee observed returning to make a drink after using the restroom without washing hands prior. CDI. Employees properly washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Spray bottle observed in handsink behind bar. CDI. Spray bottle moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several containers and ladles observed with grease residue on them. CDI. Put back at three compartment sink to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods including brisket and chopped lettuce observed above 41F (see temperature chart). Repeat violation.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ensure to back-date items that are date marked from walk-in cooler when moved to other reach-in coolers and cold holding units if in facility for 24 hours or more. CDI. All line items date marked. All other date marking was efficient.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory listed on egg topping for burgers that may be cooked to order. Repeat violation. EHS will return no later than 06/26/2020 to verify disclosure for egg on new menus have been added. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans and bowls deemed clean observed being stacked wet.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in soda nozzle in the bar. CDI - PIC cleaned. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk in cooler cold holding at 42F. PIC explained there was a large beer delivery this morning around 8:30 AM. PIC placed items in walk in freezer to cool. VR no later than 09/27/2019 to ensure all TCS foods cold holding are at or below 41F. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory listed on egg topping for burgers that may be cooked to order. -.5- VR no later than 09/27/2019.

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 can dented around top stored with intact cans. -1-

3-302.15 Wash fruits and vegetables prior to use. Observed onions cut without washing as part of procedure. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed tea and coffee standing in bottom of cabinet with wet nap and other single-use item storage. -.5-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris present in rinsing compartment of 3-comp setup and debris inside washing solution. 4-603.16 Rinsing Procedures - C A rinsing solution shall immediately preced a sanitizing solution and immediately follow a washing solution in 3-comp sink setup. Observed employee rinsing, washing and then sanitizing utensil. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in cabinet used for storing wet naps in hostess station. Observed buildup under housing of slicer. Observed buildup on front of reach in freezer in rear. -0-

5-501.115 Maintaining Refuse Areas and Enclosures - C Maintain dumpster pad clean. Observed liquid waste on ground around dumpster. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and in dining room. -0-

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low pressure at handsink at entrance to kitchen. VR no later than 07/08/2019. REPEAT -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 50 ppm in sanitizing buckets in kitchen. CDI - PIC changed out buckets to 150 ppm. -1.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on pre-rinse sprayer at sink across from dish machine. -0-

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low pressure at handsink near rear entrance to kitchen. VR no later than 03/29/2019 to ensure adequate pressure in handsink. -1-

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 pimento cheese, roast beef and chicken salad in walk in cooler date marked 12/23 at 45F. CDI - PIC voluntarily discarded these items. -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 cooked chicken wings cooling in walk in freezer on small speed rack stacked with newest products filled in on the bottom of cooling foods. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at beverage station handsink. CDI - PIC given sign today. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed wings cooked to 139F. CDI - PIC cooked to 180F and adjusted cook times in procedure. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed back up bags of ice for food service stored on the floor in the walk in cooler. -1-

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in freezer. Points not escalated today as this is the only item out of compliance today. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in and reach in freezer gaskets. REPEAT -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in the food contact surfaces of plastic bins on drying shelf. CDI - PIC put these at dish machine for cleaning. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in flip top units at the serving and cook lines at 48-59F after PIC stated some produce was washed and is now cooling in this unit and lids have been open the majority of service hours today. CDI - PIC closed lids and allowed unit to adjust. If unit continues to struggle, have unit serviced. -3- 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 lid in place on pico de gallo and stacked pans of mashed potatoes cooling in walk in cooler. CDI - PIC vented containers for better cooling method and put pico in shallow pan to cool. Observed cooked eye round cooling at room temperature at 74F at beginning of inspection. CDI - PIC placed in freezer to cool as is the normal process. Observed washed produce cooling in flip top unit. CDI - PIC educated to cool these in walk in cooler as cold water in this season can exceed 85F. -.5-

3-305.12 Food Storage, Prohibited Areas - C Food shall not be stored under sewer lines. Observed packaged sweetners and condiments stored under drainline of beverage station handsink. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with buildup in the deep grooves and dark discoloration over veggie prep sink. REPEAT -1- 4-501.11 Maintain equipment in good repair. Observed split gasket on reach in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in cooler gasket nearest handsink and on gasket of keg cooler in bar. REPEAT -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in a flip top cooler cold above 45F (see chart). CDI- items were transferred to the walk in cooler for cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on employees arms while preparing foods.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards beginning to show signs of scoring.

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 shelves above a prep. table, on the inside of clean utensil storage bins, and on some shelving in the walk in cooler.

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

2-401.11 Cover and store employee drinks/food to prevent contamination of food or utensils. Observed employee eating food on same table where lemons were being sliced.

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 one employee cutting lemons without gloves on and another employee placing a lemon into a drink without gloves or utensils. CDI- lemons discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above beer kegs in the walk in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris accumulation on the inner walls of the ice machine. Improvements made since last inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked brisket at 57F in a partially covered pan. PIC indicated the brisket was cooked and cooled on the previous night. CDI- product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed brisket cooling in a partially covered pan in the walk in cooler. PIC indicated brisket was made the previous night. CDI- product discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabeled sauce squirt bottles along the cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal mixing bowls stored near the fryers stacked while wet.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats and other employee belongings being stored on a dry storage rack near the back door where bread is also stored.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine and at the ice chute connected to the soda machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC indicated the beef roast is partially cooked during the first cooking step, then cooled, then fully cooked during a second reheat step. CDI- advised PIC to discontinue this practice and to follow roast chart for appropriate cooking of roast. Provided Roast chart and non-continuous cooking procedures today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items in a flip top cooler cold holding above 45F (see chart). CDI- products in the bottom portion of the flip top cooler were relocated to the walk in cooler, items in the top section will be placed on TPHC and discarded if not sold within 4 hours. Restaurant owner indicated a repair technician is scheduled to look at the unit tomorrow. VR within 10 days.

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 large beef roast cooling in the walk in freezer at 91F at 3:10PM. At 4:10PM, the beef roast was 70F. EHS also observed potato soup cooling in a high volume, low surface area contianer in the walk in cooler while covered in plastic wrap. CDI- beef roast was split into portions, the soup container had bags of ice placed in it to facilitate rapid cooling.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 2 sanitizer buckets at ~50ppm quat concentration. Maintain buckets between 150-400ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls used for saucing wings/seasoning fries being stored clean and stacked while wet.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spinach dip in a steam table and macaroni and cheese in a hot box both holding below 135F (see chart). CDI- spinach dip was reheated to above 165F, macaroni and cheese was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pork shoulder cooling ineffectively in a metal pan (large, dense portions of food) in the walk in cooler. CDI- pork shoulder was broken down into smaller pieces and placed onto a sheet pan in the walk in freezer. Improvements made to cooling since last inspection.

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 2 utensil storage bins with debris accumulation in them and 1 knife being stored in-between an equipment gap.

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 fryers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger patties stored over cases of beer in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in a flip top cooler cold holding above 45F (see chart). CDI- items were relocated to the walk in cooler for cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling in uncovered metal pans > 2 inches deep and one container of roasted tomato salsa cooling in a high volume covered plastic container. CDI- salsa was relocated to the walk in freezer for cooling, chicken wings were spread onto sheet pans and set in the walk in cooler to cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 5 scored cutting boards in the kitchen. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on cold holding equipment. PIC indicated the gaskets have been ordered. 4-502.11(A) Maintain utensils in good repair. Observed 2 fryer baskets with frayed wiring. PIC discarded baskets during inspection.

4-501.11 Maintain equipment in good repair. Replace split gaskets low prep cooler doors at cook line.

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 dust from ceiling tiles above ice machine. CDI - Cleaned during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed bar handsink filled with various cleaners, soap. CDI- handsink cleared.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found mashed potatoes and queso sauce below 135 F in holding. Refer to temperature chart. CDI- potatoes discarded voluntarily by PIC. Queso reheated to 169 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found prep line cooler holding foods above 50 F. Refer to temperature chart. CDI- all TCS foods voluntarily discarded, service company called.

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: Found sliced ham and corn beef dated 6/2.PIC voluntarily discarded. TCS foods can be held a maximum of 7 days, with the prep date as DAY ONE.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed no Disclosure on menu for burgers. Reminder is present with asterisked items. Facility will print stickers to affix to menu until re-printing is done within a couple of months. Verification within 10 days.

4-501.11 Maintain equipment in good repair. Prep line cooler not holding food at required temperatures. Verification of service and unit functioning properly within 10 days. Do not use cooler for holding TCS foods until cooler serviced effectively.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up insiede the ice machine. CDI - Cleaned during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One sanitizer bucket testing below 200ppm quat. CDI - Dumped and refilled at 200ppm.

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. Utensils in water below 135F. CDI - Utensils switched hot water added to steam well.

4-501.11 Maintain equipment in good repair. Replace rusty shelves in walk in cooler and split gaskets on cold drawers. PIC indicated that shelves and gaskets have been ordered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on interrior surfaces of ice machine. Clean.

General Comment 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Discussion with staff indicated that wings may not reach the final cook temperature during the first cook. No more raw wings were available to check. CDI - Staff will check temperature on wings the next time they are cooked. Left non-continuous cooking application with PIC.

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 Wings cooked this morning cooling in a deep container; slaw cooling in contianer with lid on. CDI - Wings removed and spread out into pans to cool; lid removed from slaw.

.3-304.12 In-Use Utensils, Between-Use Storage - C. All in use utensils shall be stored in a sanitary manner between uses. Observed knifes being stored between prep units by the grill. CDI.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. PIC stated that ice scoop is sanitized every night. CDI by instruction.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed deep grooves in the cutting boards by the grill and by the salad prep cooler.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed potato salad cold holding at 50F in the salad prep reach in cooler. CDI- potato salad was voluntarily discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed cut lettuce, cut tomato, and sour cream cold holding at 50F at the prep cooler directly across from the grill. CDI-cut lettuce, cut tomato, and sour cream were voluntarily discarded.

All food shall be stored at least 6 inches off the floor. Observed boxes of food on the floor of the freezer.

All food contact surfaces shall be clean to sight and touch. Observed black residue on the soft drink nozzle behind the bar. CDI- nozzle was removed and sanitized.

All food shall be covered and protected from contamination while in storage. Observed ice behind the bar without a cover. CDI by instruction.