BEAUDEVIN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items in the small flip top above 41F while said to be cold holding. The unit had an ambient temperature of 50F. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed flip top unit holding at 50F. Unit was unable to function properly and maintain TCS food at 41F or below. -CDI- PIC placed service request for the unit. (0 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Pasta Salad prepped at 9AM above 41F at 1:20PM missing 4 hour cooling parameters. *CDI - PIC voluntarily discarded item. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 lidded container of Pasta Salad prepped at 9AM above 41F at 1:20PM. Item missed 4 hour cooling parameters. *CDI - PIC voluntarily discarded item. 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 .

4-703.11(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 that reached 157.8F on dish plate thermometer. PIC placed maintenance request for ecolab during inspection. Facility to use sanitizing basin in 3 compartment sink for utensils and dishes until maintenance is complete. VR within 3 days. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed unsalted garlic butter at room temperature temped at 50F, only for an hour. CDI-PIC moved butter to WIC to cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed raw, cold smoked salmon listed on menu for avocado toast, bagel & lox, and under salad/soup section that does not have a footnote or description of item stating items may be served raw or undercooked. VR within 10 days to proper disclosure for smoked salmon. REPEAT.

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 one in use knife stored in between prep tables. Knife to be rewashed and sanitized prior to use. Ensure in use utensils are stored in clean portions of equipment that are cleaned/sanitized every 4 hours.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed prepped sandwichs in lowboy on prep unit without any lids or wrappings that were 41 or below. PIC covered items in plastic wrap.

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 high temperature dishmachine that is used for utensils that reached temperature of 140F. PIC stated that maintenance had adjusted water heater to be slightly cooler to avoid extremely high handwash sink temperatures due to proximity of all units to water heater. CDI-PIC contacted maintenance to adjust water heater during inspection and water was measured at 168F. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed parmesan cheese that the facility is holding at room temperature and on time, but does not have written instructions for parm cheese and is not shelf stable as listed by manufacturer. VR within 10 days to check facilities written procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed parm cheese without a discard time that was held on time by soup station. CDI-PIC voluntarily discarded item. EHS spoke to PIC about including at least the discard time of the parm cheese.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed raw cold smoked salmon as an addition under salads/soups without a description of the item being raw or undercooked or a disclosure as listed at the footnote. CDI-PIC added raw to the cold smoked salmon as a description on all menus. REPEAT.

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 facility without a thermometer to measure hot water temperatures of dishmachine. PIC stated that facility will get another thermometer from another location at the airport after inspection. VR within 10 days for max/min thermometer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cold smoked salmon stored over radish in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable residue on cleaned cutting board. Observed debris in can opener holder where blade rests during storage. CDI - both items were cleaned and 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 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed tomato soup and broccoli soup in steam well at 107 F and 105 F, respectively. Soup had been placed in steam well directly from can (tomato) or WIC (broccoli) to reheat three hours earlier. CDI - PIC voluntarily discarded food and will utilize microwave to rapidly reheat soups.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in left side of prep top above 41 F. See temp chart. Ambient temperature in left side of prep top was 41 F. Food in right side of prep top at 41 F or below. Warm air from oven appears to be blowing directly on left side of prep top and may be causing food to go above 41 F. REPEAT. CDI - PIC moved food to WIC to cool to 41 F. 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. No consumer advisory disclosure on cold smoked salmon on breakfast menu. CDI - PIC added asterisks during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in bucket of detergent.

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 shelving with clean dishes. CDI - PIC removed phone.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods in WIC. CDI PIC moved produce to unwashed produce area of WIC For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Prosciutto and grilled chicken in prep top above 41F. PIC stated that the foods were put in the unit about 1 hour ago. CDI PIC put foods in WIC to cool down to 41F. Observed 3 packs of grilled chicken at 62F in WIC. PIC stated that the chicken was thawed this morning under running water and then put in the WIC. CDI Chicken pack opened and chicken was placed on a sheet pan and put on top shelf uncovered in WIC and cooled down to 38F. 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 open packs of deli meat in WIC with no date mark. PIC stated that some of the deli meat came from Jersey Mikes, that is closed for a few days for repairs. CDI Employee put open date on their packages and voluntarily discarded the deli meat from Jersey Mikes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled chicken cooling in sealed packages and other TCS foods cooling in closed or tightly wrapped containers. CDI Foods were uncovered and put on sheet pan to cool quickly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee with no head covering. CDI employee put on a cap.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth held in sanitizer concentration of 0 P.P.M. Sink & Surface. CDI - Sanitizer solution discarded and remade with new solution reading at 700 P.P.M. -0.5-

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 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 Brie cheese, tomatoes, beets, and peppers in the reach in that were above 41F. PIC stated that foods were prepped before EHS arrival. CDI-foods were placed into the WIC to cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed salami and heavy cream in the WIC that were not date marked. Both items were opened 02-22-2022. CDI-foods were date marked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dispenser not dispensing correctly. Facility will manually make sanitizer with bleach. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Carm. Onions and tomatoes recorded above 41F, CDI- Discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed herb goat cheese and chicken breast over 41F. CDI: PIC moved goat cheese and chicken breast into walk in cooler to quickly cool to 41F or below before bringing it back out to the flip top. Observed garlic butter, unsalted butter, and aioli sitting out at room temperature above 41F. CDI: TPHC procedures were suggested and procedure template was emailed to Felicia Robinson.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking at clean utensils and equipments shelf across the 3 comp sink. REPEAT VIOLATION (half points due to the severity).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of scampi (onions and tomatoes) cooling in deep pan in prep cooler. Prep cooler is not built for cooling product. CDI- Scampi was placed in shallow, uncovered container, placed in walk-in cooler to chill.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watches while preparing food. CDI- Employee removed watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were stacked wet. CDI- Containers were seperated and allowed to air dry. Observed employee not using beard guards. CDI- Employee put on beardguard.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew on top interior of ice machine. VR- Facility has up to ten days to clean interior of ice machine.

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 two deep, covered containers of chicken strips cooling in walk-in cooler. CDI- Stripes were placed in shallow pan, and uncovered, to allow for further cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed container of sanitizer stored on the floor near prep sink. CDI- container was placed on shelf.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee lunchbox sitting on a shelf in the refrigerator that is not designated for employee items. CDI- Shelf will be labeled and designated for employee items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink in bar area with concentration less than 200ppm quat. CDI, sanitizer replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flip top in kitchen unable to hold foods at 45F or below. Observed all TCS foods, such as cut tomato, cut lettuce, cooked chicken, and corn, in flip top cold holding between 52F and 63F, PIC stated a power outage took place the night of 8/29. CDI, all TCS foods voluntarily discarded by PIC, Maintenance was notified.

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 cut tomatoes, as well as cheese held with expired date mark. CDI, items voluntarily discarded by PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter not marked with end time. CDI, butter labeled.

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 pre-cooked chicken set to cool in deli cooler (display case). Ensure cooling takes placed in equipment designed for cooling. CDI, chicken placed in walk in to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed flip top in kitchen not able to hold TCS foods at 45F or below.

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

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

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 (inside bottom surfaces of drink coolers).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter preportioned and sitting at room temperature. CDI: Product cooled. PIC stated that product will remain in the refrigerator for service from now on.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed white granular in plastic container on shelf with no label. CDI: PIC stated that it was sugar. Product discarded. Observed deli meat in WIC not labeled. PIC identifed it as capicola. CDI: Product labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket with wet cloths at 50ppm quat. CDI: Bucket emptied and refilled to proper concentration. Employees directed to fill sanitizer bucket part way and allow wet cloth to equilibrate with sanitizer for a minute. Dump out excess liquid and refill bucket with sanitizer. REPEAT VIOLATION

| 4-501.11 Maintain equipment in good repair. Observed ice ma chine not functioning. Facility is obtaining ice from tequileria and brookwood farms. Observed damaged handle on prep cooler flip top.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottom of metal bowl used for mixing items nestled in container of lemons. CDI: bowl removed from flip top.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up on shield. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers throughout facility. CDI: Containers returned to dish area for cleaning. 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 pickled green beans in the walk in cooler dated 1/10. Employee showed me the recipe for making the green beans. Recipe involves pouring hot brine on green beans and cooling them after. PIC told to switch to a cold brine, switch to smaller batches and abide by date marking rules, or apply for a variance with the state. CDI: Green beans dated 1/10 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 feta cheese in deli case labeled 1/17. Employee stated that feta was in fact just opened yesterday and a new date was not put on the container. CDI: Food 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 reminder, but no disclosure on menu. VERIFICATION REQUIRED

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth at bar area not in sanitizer. CDI: cloth moved to sanitizer bucket. Observed one sanitizer bucket below concentration. CDI: Bucket refilled to proper concentration . 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several sanitizer buckets stored on the floor. CDI: all buckets moved to crates to lift off of floor.

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 collecting throughout facility on pipes and on vent covers over ice machine and 3-comp sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on interior of ice machine. 4-703.11 Sanitizer contact times for cleaned equipment and utensils must be for the prescribed time as specified by the manufacturer. Observed employee dipping cleaned utensils in quaternary ammonia for less than 5 seconds.

|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 turkey not with date of 6/9. Determined date should be 7/9. Observed cooked shrimp removed from container dated 7/9 and re-dated 7/10 in new container. CDI- discussion and re-dating new container.

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 : Shrimp scampi cooling in tight covered container 135 F. Container vented and more ice added to exterior of container. Temperature dropped to 92 F within 45 minutes.

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. Large ice scoop laying in ice machine with handle down in ice.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility had quat strips in PIC office, not at 3-comp sink. Chlorine strips at sink but chlorine sanitizer not used in facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items at prep cooler in back prep area not under temperature control. Operator Joanna Jackson advised cooler recently stocked. All TCS foods removed and replaced with foods from walk in cooler. All replacement food items placed on ice as a temporary measure until prep cooler is repaired. Operator immediately sent request for repair of prep cooler. Return visit to be completed by October 31, 2014 to check for repair.

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. Turkey being cooled in walk in cooler. Turkey was cut into smaller pieces, but was covered tightly during cooling process. CDI- method corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two containers of in use sauces/ dry mixes not labeled per the rule. CDI- verbal correction.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee assisting with food prep at front bar area and washing utensils not wearing hair restraints. CDI-n verbal correction; employees put on hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Wet wiping cloths being stored in containers of soapy water and sanitizer. All containers with cloths in them stored on the floor. CDI- verbal correction, storage corrected. Discussed options with operator.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. In use tethered knives with visible food debris on them stored in bucket of sanitizer on the floor next to the prep cooler at the front prep area at the bar. CDI- storage corrected; various options for storage discussed with operator and employee.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers at back warewashing area stacked tightly while wet. CDI- verbal correction.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Under counter dish machine, additional prep cooler, and panini press with ventless hood has been added to front bar area without prior approval from MCHD. Sr EHS A. Watson was notified of additions. Operator was notified that directive provided to inspector today is to cease operation of additions at the bar area and contact MCHD for in field plan review. Information provided today.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up on interior ice shield of large ice machine and mold and gelatinous build up on both soda nozzles at the bar. Return visit by March 20, 2014 to check for cleaning of both.Operator Joanna Jackson advised large dish machine in separate room only used for bar glasses.

3-501.15 Cooling Methods - PF. White bean salad tightly covered during the cooling process. CDI- method corrected.

3-304.14 Wiping Cloths, Use Limitation - C. Wiping cloth stored in sanitizer bucket and soapy water bucket, both stored on the floor. CDI- verbal correction as to wiping cloth storage, discussed options, cloths from both removed.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried debris inside the wall mounted containers storing clean in place utensils at prep area.