HUB BAR & GRILL, THE (INSIDE HOLIDAY INN)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed multiple items made day/s prior with no date mark, and items held past date (8/24, 8/25, 8/27). CDI Items were voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Facility using TPHC instead of temperature for holding breakfast items. No paperwork available. CDI Paperwork filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 bottles with oil with no label.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados that were stored in use in the prep unit. Stickers need to be removed during wash process.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed ice build up in the WIF. Observed stickers on outside of two containers stacked clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and yogurt on breakfast line holding above 41F. CDI Cream cheese moved to using TPHC, yogurt voluntarily discarded and will be held below line in metal containers. Observed creamer in RIC holding above 41F. Observed ambient holding and TCS items farther back in RIC holding 41F and below, but observed fan not operating and temperature escalating immediately upon opening RIC from 41F to above 41F. CDI, PIC moved TCS items to other RIC and will have RIC looked at by repairman. Observed containers of cooked rice in prep top stored above line in container holding above 41F. CDI PIC voluntarily discarded. 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 .

3-501.19 (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. Facility using TPHC instead of temperature for holding breakfast items. Changed to TPHC for cream cheese and milk. No paperwork available. CDI Paperwork filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS was unable to access soap at one handsink bc batteries needed replacement. CDI PIC had batteries replaced and soap dispenser worked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, milk, yogurt and cream cheese holding above 41F. CDI PIC voluntarily discarded. Have RIC looked at by maintenance. 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) Observed pasta salad with prep just of 2/2, mash potatoes with prep date of 1/24. Ricotta Salata had only freeze date, not thaw. Pasta and mash potatoes were voluntarily discarded. Ricotta had thaw date placed on item and will be discarded at end of service today. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed leak at pre wash spray nozzle.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present at the time of the inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in the employee restroom with no soap available. CDI - Soap placed inside the restroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw turkey sausage stored above RTE sausage links and sausage patties. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed turkey sausage stored above bacon inside the WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed grilled chicken breasts placed inside the 2 door RIC to cool at 2 PM (per PIC), Chicken breasts were observed at 71-75F at 5:39 PM. CDI - Items missed the 2 hour cooling window and were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed food items (mashed potatoes, tuna salad, marinara sauce) date marked for 8 days. Marinara was held longer than 7 days. CDI - Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed portioned rice cups with no date marking. 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 .

3-501.15 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 grilled chicken breast stacked in deep metal pans. Items observed missing the 2 hour cooling window. Observed at 71-75F after 3.5 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 water at 123F. CDI - Utensils and water replaced.

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

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 shelving inside the WIC in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of prep table. CDI - Phone was removed.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC without knowledge some knowledge of temperatures but needs additional training on the health policy, cooling parameters, and sanitizers. Verification required. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site for inspection. Must have back up certified manager in the even of absences. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no one with knowledge of reportable illnesses and symptoms. CDI provided EHP poster. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink close to dish machine without any soap available. CDI soap provided. Repeat. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by dish machine without available paper towels. CDI batteries changed and towels available. Repeat.

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 unable to provide letters for parasite destruction for undercooked tuna and salmon. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit #18 and #19 closest to dish machine holding TCS items above 41F. CDI items just placed in unit and placed back in walk in to cool down other items that were in unit from earlier today discarded. Verification required. 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 is not been labeled, or if the label is incorrect. -P Observed rice from 6/20 and salsa from 6/20. CDI items discarded. Observed pasta that was in reach in unit dated 6/20 but PIC thinks it was today. CDI unsure and I pasta bags discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (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 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed lunch/dinner catering menu missing asterisks and verbiage for disclosure. Verification required. *This is the fourth inspection with the same issue.

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 wings finishing cooling in covered plastic container from earlier today. CDI items placed in flat pan to cool in wlak in freezer. Observed grilled chicken slices cooling in prep top that was not operational. CDI items spread out in walk in cooler. Suggest facility use cooling logs to check items are dropping in temperature within proper time parameters. 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 .

For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food thermometer in the facility. Verification required. PIC stated it may be locked in managers office.

4-501.11 Maintain equipment in good repair. M Observed prep units that have previously had issues still unable to maintain TCS items at 41F and below. PIC stated unit #18 was being worked on but was not repaired yet. Facility stated unit will stop working during service which is why they move items back in walk in unit during service.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer to check high temperature dish machine. Verification required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no sanitizer test strips for lactic acid sanitizer only chlorine sanitizer in house. Verification required.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site for first half of inspection. PIC was home and told to come in for inspection. Must have back up certified manager in the even of absences. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed intern, temp employee, that has not gone through training for health policy as the permanent staff. Notified PIC that all food employees must go through proper training and made aware of reportable illnesses and symptoms. CDI provided EHP agreement to go over with staff and sign on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee who went to hand sink to rinse hands without soap and put on gloves to prepare food. CDI hands washed for full 20 seconds with soap and water. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee rinsing hands in prep sink where produce was being washed. CDI hands washed at hand sink. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in first hand sink near dish machine. CDI ice removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink close to walk in without any soap available. CDI soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by dish machine without available paper towels. CDI batteries changed and towels available.

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 cooked wings at 59-49F from the night before in reach in unit. CDI items discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit closest to dish machine holding TCS items above 41F. CDI items just placed in unit and placed back in walk in to cool down. Observed reach in unit that was holding TCS items where the center was 41F and the exterior was above 41F. CDI unit was beginning to fail and PIC moved items to walk in to cool down. Maintenance came down to check and service unit. Verification required. 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 is not been labeled, or if the label is incorrect. -P Observed pico labeled 10/31 in walk in. CDI product discarded. Observed 10/31pico labeled 11/7 in prep top. CDI product discarded. Observed salsa labeled 11/7 dated from 11/6 in walk in. CDI date changed. Observed sauce from 10/15. CDI items discard. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ham chub, heavy creamer, cubed chicken, cubed fruit mix, salsa, and lettuce not dated. CDI items dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed lunch and dinner catering menu missing asterisks and verbiage for disclosure. PIC stated he amended the menus by hand but corporate reprinted the original menus without corrections. Verification required. *This is the third inspection with the same issue. Continued noncompliance can result in permit action.

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 wings finishing cooling in covered plastic container from the night before. CDI items discarded. Observed au jus that was prepared this morning cooling in covered deep plastic container in walk in. CDI items spread out in uncovered plastic container. Suggest facility use cooling logs to check items are dropping in temperature within proper time parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 shelving in need of cleaning. Repeat.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer in need of cleaning. CDI PIC to clean 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 mixed greens , ham and turkey, spinach, ham, and roast beef in prep unit 2 Observed marinara and cheese in prep unit 3 Observed milk in reach in cooler 2 all at greater than 41 degrees F. CDI PIC discarded. Verification of prep unit required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham in walk in cooler 1 date marked for 06-28, Observed pasta in prep unit 2 held 8 days. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk in reach in cooler 2 without date marking after opening. CDI discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed burgers , steaks , and salmon on menu available undercooked with no asterisk linking product to consumer advisory.

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

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 dish machine not reaching 160 degrees. Highest observed temperature 148 degrees. Advised machine can be used to wash but sanitizing will have to occur in three compartment sink . 3 day Verification required 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 numerous pans and ladles stored as clean with visible food debris. 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 Potatoes , turkey sausage, smoked sausage, and sausage patties at less than 135 degrees on bar and in hot holding cabinet. CDI PIC discarded foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken wings dated 02-28-24 still in reach in cooler for use. CDI PIC discarded. Observed grilled chicken mislabeled for wrong month CDI PIC labeled correctly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed Steak in salad section, salmon, ribeye, burgers on dinner menu missing asterisk linking to consumer advisory. Breakfast menu missing asterisk linking to consumer advisory on Inn Joyable breakfast, build your own perfect breakfast, all American skillet, eggs Benedict, veggie skillet, and biscuits and gravy . On catering menu reminder and disclosure missing on Benedict’s, smoked salmon dinner buffet has reminders but no disclosure.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed cereals in bulk dispensers with common name of food and allergens.

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 cans mingled with intact cans in storage room. CdI PIC removed and discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets and other jewelry on hands and arms of employees working with food. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee wearing nail polish without gloves working with exposed food.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with food debris. CDI PIC moved to dish room. 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 cubed chicken in Prep unit 9 above 41F. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Cooked pasta in prep unit and cooked mashed potatoes in reach in unit with no date mark. CDI PIC voluntarily discarded both foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sausage gravy labeled incorrectly. PIC stated that it was taken off breakfast buffet today and employee labeled it with wrong discard date. Food was labeled with 12/19/23 discard date. CDI PIC corrected date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles throughout kitchen not labeled. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty at start of inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can of olives badly dented at top seam stored with other cans in dry storage. CDI PIC voluntarily discarded.

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 outdated (2017) letter at facility. PIC will contact US foods for new letter. VR needed 9-30-23

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken portioned bag above beef in WIF. CDI PIC put bag of chicken on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage on breakfast buffet below 135F. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 TCS foods in WIC and cook line prep top above 41F. See temperature chart. 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 .

3-501.15 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 TCS foods that were prepped yesterday in WIC above 41F. See temperature chart. These TCS foods were covered tightly with clear wrap. CDI PIC voluntarily discarded. Observed chopped romaine lettuce in deep plastic pan that had only cooled 4 degrees in one hour. CDI PIC had lettuce put into a shallow pan and totally uncovered. 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 3 squeeze bottles not labeled. CDI PIC labeled bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on cutting board of prep top. CDI PIC provided sanitizer bucket.

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 inside of microwave door with significant chipping and discoloration. PIC stated that he has ordered a new microwave.

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 outside of prep units, door gaskets, oven handles, and bottom shelf of prep tables throughout facility with large amount of debris and residue.

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 cardboard under prep table leg.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items on 2 shelves with single service items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC at start of inspection not certified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Corporate policy has not been updated to include Salmonella non-typhi. CDI- supplied language to add to corporate policy. PIC will add language. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no procedures for vomiting or diarrheal clean up. EHS provided documents.

6-301.14 Post a handwash sign at each handsink. Employee restrooms with no hand wash signs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Found sausage patties 129.0 F at buffet. CDI- discarded sausage. 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: Milk and yogurt at buffet line holding above 41.0 F. CDI- moved to freezer. Milk and yogurt dropped to 41.0 F in one hour. Found chicken wings in reach in 44.0 F. CDI- discarded voluntarily. Found raw marinated chicken 43.0 F. CDI- moved to freezer to cool to 41.0 F. Penne in WIC 42.0 CDI- moved to freezer 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf :. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Reminder with asterisk is on breakfast and lunch / dinner menu but mo menu items are asterisked. Foods requiring asterisked and identifying language include Eggs Benedict, Lox Platter, Innjoyable breakfast, Build Your Perfect Breakfast, Citrus Grilled Salmon, New York Strip, Classic Burger, BBQ Bacon Cheddar Burger, Build Your Own Burger, Sliders, Pan Seared Ahi tuna, Grilled Sirloin Salad. CDI- EHS marked up menu with compliant punctuation and language. 10 day verification needed.

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. Found vacuum packaged seared ahi tuna with instructions to remove from bag prior to thawing. Bags of tuna cut while on site.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and turn off water with bare hands. CDI - EHS intervened, educated and hands properly washed. -0-

REPEAT: 6-301.11 Provide soap for handwashing at each handsink. - Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no soap or paper towels at hand washing station inside employee restroom. PIC stated that the batteries in the dispenser were no longer functioning. CDI - Batteries changed, soap was dispensed and paper towels re-stocked. -2- 6-301.14 Post a handwash sign at each handsink. Observed several hand washing stations with out proper hand washing guidance. CDI - EHS provided hand washing signage and guidance posted at each hand washing station.

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 various TCS foods to be above 41 F inside x2 prep units and x1 reach-in unit across from grill station. Refer to temperature chart. Upon further investigation, it was discovered that the units were unable to maintain product at < 41 F. Several items were left in the units overnight. CDI - Products from yesterday were voluntarily discarded while remaining foods relocated to walk-in cooler. PIC contacted onsite maintenance technician for repairs to units #11, #18 & #19. ***3-DAY VERIFICATION REQUIRED. -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 liti set salads cooling while covered inside walk-in cooler and lowboy unit, sliced roast beef, ham and cooked pastas in closed portioned bags cooling inside lowboy unit. CDI - All salads uncovered/relocated to walk-in cooler to allow for rapid cooling, other foods relocated to walk-in freezer for rapid cooling towards < 41 F. -0.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed non-functional thin probe thermometer. Batteries non-functional.***10-DAY VERIFICATION REQUIRED. -0.5-

4-501.11 Maintain equipment in good repair. Observed damaged gasket/seal at upright reach in unit. PIC states that a work order for replacement gasket/seal has been submitted. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food co-mingling with retail foods inside reach-in unit. CDI - PIC removed personal food. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in back. PIC stated that there were no batteries in the dispenser. CDI-batteries were provided, soap was dispensed

. 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 peppers, sausage, tomatoes and spinach in pizza unit that were pat 7 day date marking.CDI-foods were discarded. EHS informed employees and PIC of 7 day date marking. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler being repaired during inspection. Maintenance stated that the cooler was out due to a coil being frozen. VR to be done by 11-18-22

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 chicken in the flip unit, Alfredo sauce and pasta in the WIC that were above 41F. items were left in the coolers overnight. CDI-items were 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 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 alfredo in reach in cooler, mushrooms, pepperonis, sausage and tomatoes in the pizza station that were past the 7 day date marking.CDI-foods were discarded. EHS informed employees and PIC of 7 day date marking. REPEAT VR to be done by 07-30-22

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 salads and sandwiches cooling while covered. CDI-sandwiches and salads were uncovered to allow for rapid cooling.

4-501.11 Maintain equipment in good repair. - Observed handle broken on the reach-in cooler. Observed dish machine in bar area to not be in service. PIC stated that ECO lab has been called for replacement.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher in the bar hand sink. CDI-pitcher was removed.

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 romaine, salad, and lettuce and tomato combo in reach in cooler that were above 41F. Observed chicken, salsa, and pico in the flip unit that were above 41F. Romaine, salad and lettuce/tomato combo were taken out earlier for prep. Chicken, salsa and pico were used to make quesadillas. CDI-foods were placed into the WIC to rapidly cool back down.

. 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 cream, and a sauce in the reach in cooler that were not properly date marked. Observed spinach (3-27), mushrooms (4/2022), spinach (4/05) with expired date marking. CDI-foods were discarded. EHS informed employees and PIC of 7 day date marking.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no procedures for vomiting or diarrheal clean up. EHS provided documents.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed potatoes and spinach in the WIC cooling while wrapped. CDI-food was uncovered. Cold air must flow around product to remove the heat. 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 plastic covered container of salad placed in reach-in cooler to continue cooling. Corrected during the inspection - Salad was 54F and was relocated to walk-in cooler to properly 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. - Observed plastic cup with no handle in salsa used as a scoop. CDI - Cup was removed.

4-501.11 Maintain equipment in good repair. - Observed handle broken on the reach-in cooler. Observed gasket torn on the reach-in freezer. Observed interior of microwave peeling and beginning to rust. Needs to be repaired.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand wash near office. CDI PIC to refill.

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 bbq in walk in cooler held greater than 7 days. CDI discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed coleslaw, salsa and pie not date marked . CDI products discarded .

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak as an addition to salad available undercooked without asterisk linking to consumer advisory.

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 caulk on dish machine drain boards in need of replacement .

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and shrimp over ready to eat chicken. CDI - Food was rearranged to the appropriate storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils and knives with food debris on them. CDI- Utensils and knives were moved to be cleaned. 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 tomatoes, slaw, and ham in prep unit with no dates. CDI- Items were discarded or dates were added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around hand sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of deli slicer, microwave, waffle iron, and outside of the ice chute on the drink machine had build up. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris on them. Observed black build up on the ice chute of the drink machine. CDI - Items were moved to be cleaned.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed build up on the outside of the ice machine by the door and the inside of the microwave needs cleaning. Sticker residue was also on the outside of utensils stored as clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink beside dishwashing station. CDI - PIC had paper towel dispenser refilled.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching the appropriate sanitizing temperature. Data plate read 142- 158 F when it was put through the machine. Data plate should reach a minimum of 160 F. Dishwashining machine needs to be serviced. Dishes shall be washed at 3-comp-sink until dishmachine is working correctly. Verification Required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed standing reach in unit holding ham at 44 F, chicken at 44 F, wings at 43 F, mashed potatos at 46 F and other foods. Ambient temperature for the unit was 46 F. Food was voluntarily discarded. Reach in unit will not be used until it is serviced. Verification Required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu is missing the disclosure statement. CDI- PIC printed new menus with the statement "cooked to order" added as a disclosure statement in the menu item descriptions.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hot dogs in boxes stored on the floor of the walk in cooler. CDI - Food employee moved boxes onto a shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dish stored in handwashing sink in the bar area. CDI. PIC removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cheese, ham, pico, coleslaw, tomatoes, chicken, turkey in RI and WI with no date mark on them. CDI. PIC date marked.

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 cooling in the RI in a tightly covered deep container. CDI. PIC removed the cover and changed the container to a shallow dish.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet in use wiping cloth on prep table. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave in the kitchen. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked beans in the RI, cold holding at temperatures above 41F. CDI. PIC discarded the beans. **Everything else cold holds 41F and below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed pasta, rice and chicken in RI, ham, suasage, lettuce in prep unit; with no date mark on them. CDI. PIC date marked.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in the employee female restroom with no cover. Needs to be covered.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed a container of soup reheated to 140F. CDI- PIC reheated soup to 165F for hot holding.

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 a container of chicken wings and an open package of brie cheese with no date mark label. CDI- PIC back dated item to reflect 8/7.

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored co-mingled with other food used for the facility.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready to eat foods in walk in cooler. CDI - PIC relocated to correct storage order. REPEAT. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed par-cooked wings considered as raw meat stored above ready-to-eat items. CDI - Wings discarded for other reasons. EHS educated on storage order with par-cooked items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on top area of soda nozzles.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken wings in walk in cooler; PIC stated the chicken wings were cooked to 145F and then would be flash fried before service to customer. Facility does not have approved procedures for par cooking. CDI - Wings in facility were vountarily discarded. PIC completed written procedures during inspection; long-term compliance will be evaluated next regulatory inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, sausage patties, american cheese, and swiss cheese holding above 41F. CDI - Shredded cheese taken to walk in to cool rapidly. Sausage patties, american cheese, and swiss cheese voluntarily discarded. Observed canteloupe holding in coca cola reach in at 50F. Fruit medley made that day CDI - moved to reach in to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling bugs under dishwasher and flies around dishwashing area.

4-205.10 Food Equipment, Certification and Classification - C Facility using reach in unit with data plate stating equipment shall be used for packaged and bottled products only to cold hold fruit medley. Unit unable to cold hold TCS foods; Canteloupe cold holding at 50F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in bottom of coolers at bar holding clean glasses. Coca Cola reach in in need of cleaning. Increase cleaning frequency.

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 bare hand contact with parsely and other food on the line. CDI - cooked or corrected.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap was not working at the bar hand sink. CDI - soap provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over washed produce in the walk in refrigerator. CDI - rearranged.

4-501.113 Mechanical Warewashing Equipment, Sanitization Pressure - C Observed the pressure gauge reading 0 psi. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the bar dish machine was not sanitizing - 0 ppm chorine. Machine taken out of service and Return Visit Required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Observed gravy date marked for 2/20. Discarded. CDI.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles not labeled on the cook line.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed an ice wand stored directly on the floor of the freezer. CDI - taken to the dish area for cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils with either dried food debris or sticker residue present on the food contact surfaces. Items were taken for reprocessing by the PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous roaches congregating in a broken tile/baseboard area of the dry storage closet. No roaches observed in other areas of the kitchen. Facility has regularly, biweekly visits from a pest management company.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested/stacked pots and pans present in the dish machine area. Items must be allowed to air dry

4-501.11 Maintain equipment in good repair. Observed rusted/damaged equipment such as prep tables and shelving through kitchen.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Several areas of the kitchen floors, baseboards and walls are damaged such that they are no longer sealed, smooth, easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stored as clean with food debris. CDI pans taken to be washed, rinsed and sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed two sheet pans of chicken, beef and pork partically cooked in walk-in coolers. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two types of sausage holding under heat lamp below 135F. Observed quiche on buffet below 135F. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-304.13 Linens and Napkins, Use Limitations - C Observed linen stored in direct contact with shelled eggs and lettuce in reach-in coolers. CDI linen removed.

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

4-501.11 Maintain equipment in good repair. Observed flip top lids in disrepair. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one handsink without papertowels. CDI papertowels added to handsink.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork tenderloin in drawer cooler partially cooked. CDI pork voluntarily discarded. PIC stated tenderloins will be cooked to order going forward.

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 container of soup placed in reach-in cooler yesterday at 62F. CDI soup voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two types of sausage hot holding below 135F. CDI sausage voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged butter labeled keep refrigerated holding out of temperature control at 76F. CDI butters voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed soup cooling tightly covered in reach-in cooler above 45F, placed in unit greater than 6 hours prior. CDI product voluntarily discarded. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed flip top cooler lids in disrepair. Observed splash guard pulling from wall at handsink beside clean dish storage. Observed split gasket on reach in cooler. Observed one papertowel dispenser in kitchen in disrepair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility unable to provide chlorine based test strips for dish machine in bar area. 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 offering salmon undercooked according to menu. Provide parasite destruction letter or remove asterik from salmon on menu. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed several food in stored in reach-in low reach-in cooler and 2 door freezer not properly covered or protected when in storage. CDI items covered/protected. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon, sausage patties, sausage links and eggs stored directly above ready-to-eat spinach, tomatoes and ham on cart in walk-in cooler. CDI items properly rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed black and pink debris collecting on inside surfaces of ice machine. CDI PIC began draining ice machine to properly clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS hot food items holding on cart out of temperature control below 135F. Products on cart being used to prepare to-go boxes. See temperature chart for temperature observations. CDI items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS cold food items holding on cart out of temperature control above 45F. Products on cart being using to prepare to-go boxes. See temperatuer chart for temperature observations. CDI items voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items prepared in facility stored in walk-in freezer, reach-in low cooler and 2 door cooler not date marked. CDI items labeled or discarded if PIC unable to determine preparation date. 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 bruschetta in low reach-in cooler past time/temperature window. Observed pasta salad incorrectly labeled in walk-in cooler. CDI bruschetta discarded, pasta salad properly labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterik missing beside statement that says, "*This item may contain or raw undercooked ingredients" or "*This item is cooked to order." VIOLATION WAS CORRECTED BUT MENUS WERE NEVER REPRINTED. NEW MENUS ARE IN PRINT. NEW MENUS ARE INCORRECT AS WELL. REPEAT VIOLATION. MENUS MUST BE REPRINTED OR INTENT TO SUSPEND PERMIT WILL BE ISSUED.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous live cockroaches in dish machine area on floor, plumbing and walls. CDI PIC contacted pest control. VERIFICATION REQUIRED.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin provided at handsink in back prep areas.

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 several floor tiles broken/disrepair in several areas of kitchen. 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 food debris collecting on floor around dish machine. Observed microbial growth collecting on ceiling above dish machine.

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 asterisk indicating Salmon can be offered uncooked. Invoice states salmon is fresh, no parasite destruction letter provided from this specific supplier. CDI discussion with PIC. PIC states salmon is not offered uncooked in facility. Asterisk will be removed from salmon on menu.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above ready-to-eat icings and sauerkraut. CDI items rearranged properly.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine not reach-in proper final rinse temperature. CDI maintenance contacted. 3 compartment sink prepared. Facility switched to single service.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits and oatmeal hot holding below 135F. CDI items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach-in cooler/flip top cooler not holding products below 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded. VERIFICATION REQUIRED.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing beside statment This items is served using raw or undercooked ingredients. Observed several items on menu with an asterisk that should not be served undercooked. Observed cheeseburger missing asterisk to indicate item may be served uncooked. VERIFICATION REQUIRED.

3-304.13 Linens and Napkins, Use Limitations - C Observed linen in direct contact with eggs.

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 in-use utensils stored in sanitizer. CDI utensils taking to be washed, rinsed and sanitized.

4-501.11 Maintain equipment in good repair. Observed flip top cooler lids in disrepair. Observed reach-in/flip top not holding products below 45f.

5-402.13 Maintain sanitary sewage system.-P Observed slow drain at prep sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several cracked/broken floor tiles in several areas of kitchen. 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 and grease debris collecting under equipment.

6-303.11 Intensity-Lighting - C Observed 2 bulbs under ventilation hood system nonfunctional.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready-to-eat fruit and lettuce stored under unwashed produced. CDI items rearranged appropriately.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous stacks of containers stored clean with old sticker residue stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

NO POINTS DEDUCTED 3-603.11 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for eggs and other proteins cooked to order not complete. CDI menu corrected

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (Shelving throughout kitchen)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on containers. CDI :Items returned to dish area for washing. VERIFICATION REQUIRED.

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 hot foods from last night stored in RIC that were over 45F. CDI: Items 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 hot food stored from last night tightly wrapped in cooler. Food was above 45F from last night. CDI: Items discarded. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at bar and near handsink at dish area. REPEAT VIOLATION

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed toppings for oatmeal on buffet with no lid.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at handwash sink. CDI: PIC obtained towels.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed lettuce that was black and leaking out of the unopened bag in the WIC. Items appeared to have not been rotated properly. CDI: PIC discarded adulterated food.

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 spinach from 5/12, roasted beets from 5/16, goat cheese from 5/16, and pasta from 5/16, in WIC, flip top cooler and pizza cooler. CDI: Items discarded by PIC REPEAT VIOLATION VERIFICATION REQUIRED 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 pork with no date. PIC did not know when it was prepared. CDI: Item discarded by PIC. REPEAT VIOLATION VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of ground beef above 45F, tightly wrapped. CDI: Item vented. REPEAT VIOLATION

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed clear liquid in a squeeze bottle above grill. PIC stated that it was water. CDI: Item labeled appropriately.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. PIC stated they have a contract with Orkin and Orkin comes weekly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in WIC, WIF, and storage closet near server area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on drying racks. CDI: Items separated for air drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of SS items stored on the floor throughout facility.

4-502.11(A) Maintain utensils in good repair. Observed two scoops with damaged handles that were no longer cleanable. CDI: Items discarded. 4-501.11 Maintain equipment in good repair. Observed gaskets on prep cooler, walk in freezer and reach in cooler damaged. Observed door handles on the reach in cooler damaged so that cooler must be opened from middle. Observed drain board that is discontinuous. Repair drain board to create a seamless transition. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles along 3-comp sink aisle stained with black film and peeiling in some areas. Observed paint on wall peeling near drying rack. Observed rusty vent covers throughout facility. Observed several areas of disrepair including baseboards, walls, flooring throughout kkitchen. PIC stated that a remodel set to be done within the year. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table adjacent to customer food. Observed employee preparing food while drink was on table. CDI: Drink discarded.

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign at bar handsink. CDI: "Wash your Hands!" sign/sticker given during inspection.

|3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed feta and american cheese ch in unit above 45F. Discussion with PIC lead to believe that prep cooler had been open too long and the product stacked too high. CDI: Discussion with employees to keep prep cooler closed between uses and reduce over stacking. Discussion with PIC to monitor temperature of cooler throughout and practices of employees to ensure products do not stay in temperature danger zone.

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 spinach, feta, and ham throughout facility with no dates. CDI: Spinach discarded, feta and ham dated. REPEAT VIOLATION 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 goat cheese date marked for 2/23, and taco meat date marked for 3/8. CDI: Items discarded. 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 macaroni pasta cooling in WIC in tightly sealed ziploc bag. CDI: Bag opened and pasta spread out to complete cooling process.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with purple rubber bracelet/fitbit on wrist while preparing RTE foods. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees handling RTE food and FCS with no hair restraint. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged gasket on prep cooler on line and damaged gasket on reach in server cooler.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed non-functioning reach in cooler near pizza station. Repair or remove. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with one door open. CDI: Door closed by PIC. REPEAT VIOLATION 5-501.111 Keep storage areas and bins for waste in good repair. Observed missing drain plug on one dumpster.

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 several areas of disrepair throughout facility including sink near dish area needing recaulking, tile damage, baseboard damage, and unfinished construction (See visit sheet). PIC stated that a full remodel of the kitchen is scheduled to occure within the year. 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 food held in prep cooler overnight with no date labels. CDI: Employee began labelling before end of inspection. 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 goat cheese labelled 11-12-15 in drawer of pizza make area. CDI: PIC discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer without a thin prob. VERIFICATION REQUIRED.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling raw chicken with no hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored as clean wet stacked on storage racks. CDI: PIC separated containers to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed pressure gauge for dishwasher not functioning. Observed door handles on upright cooler missing and damaged.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with damaged/missing lid.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles in front of WIF and in cereal storage closet. Observed damaged baseboards near eye wash station and in cereal storage closet. 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 build up along wall of dishwasher.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed an unwrapped sheet pan of grape leaves with frozen condensate in the pan which was stored under the condenser in the walk-in freezer. CDI (corrected during inspection) Grape leaves discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a sheet pan of marinated fajita steak stored over a pan of raw shrimp, and a pan of salmon and Ahi tuna. CDI (corrected during inspection) steak was relocated with other raw beef.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting boards, knives and slicer with build up present. CDI all items cleaned during inspection. Ensure items in use are cleaned and sanitized every 4 hours.

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 the lunch/dinner menus. Suggested writing "These items are cooked to order" before the reminder statement on the menu. Breakfast menu was correct. 10 day VR (verification required)

3-501.13 Use approved thawing methods. Observed vacuum packaged salmon and Ahi tuna thawing in their original sealed packages. Instructions on the label state to remove from packaging when thawing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up and or debris on shelving along the 3 comp sink wall of the kitchen, inside the bottom of the hot hold unit and condensation in the bottom of a prep cooler. Also noted ice build up in the walk-in freezer, water dripping from dish machine pressure gauge and loose handsink in dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold on diffuser of beverage dispenser at bar. Approximately five plates stored as clean with dried food debris on them. CDI- all removed for cleaning.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Facility dining area and bar renovations have been completed, new menu's provided. See attached document. Menu's have a completed reminder and notation at menu items, but include statement that says " for special preparation request see your server" included in the reminder statement. Also upon further discussion, some items such as chicken and pork are noted with the advisory statement, but per statement of head Chef Juan Tynes, are not offered undercooked or raw. CDI- Discussed options with operator, advised will also discuss statement in reminder with supervisor for further directive.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. More than four in use containers of dry mix in pans not labeled per rule. CDI- verbal correction to label.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in women's employee restroom. Provide covered waste bin.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Damage to walls in men's and women's restrooms and counter tops. Walls peeling at beverage area in main kitchen area. Repair.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Bulbs in can lights at bar area could not be determined as to being shatter resistant, one light out in cook line at main hood. Provide shields or verification of shatter resistant, replace/ repair bulb in hood.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold on upper portion and sides of shield in ice machine. Dried food debris on meat slicer stored as clean per statement of Head Chef Juan Tynes. Dish machine not reaching the required rinse temperature for hot water sanitizing as observed by facility rinse guage and inspector's therm-label strips. Return visit to be completed by August 15, 2014 to check for cleaning and repair of all.Head Chef was advised that 3 compartment sink may be used for wash, rinse, and sanitize of all utensils or utensils may be washed in the dish machine and then placed in 2 compartments of the 3 comp sink to sanitize as a temporary measure until dish machine is repaired.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use bottles and containers of dry mixes, oils, and seasonings not labeled as per rule. CDI- verbal correction to label as to rule.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Some damaged floor tiles on both sides of cook line. Repair/ replace.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handwashing sinks shall be accessible for use at all times, and used for no ther purpose. Observed plastic tub in bar handsink. CDI- tub removed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines cleaned at a frequency to prevent build-up of molds. Observed black and pink mold in ice machine. Verification of cleaning needed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Foods requiring datemarking shall be held a maximum of seven days, with date of preparation being DAY ONE.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF: Provide approved Consumer Advisory on menus for items containing poached eggs, steaks. Observed no asterisks on Reminder or Disclosure on lunch / dinner menu. No Disclosure on breakfast menu for poached eggs. CDI- discussion.