STACKS KITCHEN

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to handle raw eggs and return to handling RTE pancakes without a glove change. CDI hands washed and gloves changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beets and Cole slaw in reach in unit above 41F. PIC stated items were cooled in walk in unit this morning after prep then placed in reach in after cooling. CDI items prepped less than 2 hours ago and placed in walk in for cooling. Observed pooled eggs in ice bath that was not on TPHC holding at 41-48F. CDI more ice added to bath and swapped out with cold pooled eggs and other batch spread out on pan to cool in walk in cooler. Suggest placing items on TPHC For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on expo line that handles toast and does not have on a hair restraint. CDI hair restraint put on 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on expo person. CDI bracelets removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of the outdoor dumpsters that has a broken lid that is need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS items in right side of prep unit above 41F (coleslaw, corn, black beans, cooked noodles, tuna, chicken salad, goat cheese, sausage links, red velvet batter, tomato sauce, hot dogs, spinach pie, stuffed cabbage, shredded cheese). Observed ambient temperature of right side of prep unit reach-in cooler at 48F. All items on left side of cooler were properly cold holding at 41F or below. Ambient temperature of left side of unit was 40F. -All foods were stored in the unit overnight, therefore PIC voluntarily discarded all TCS foods over 41F, as listed above. -PIC contacted specialist for cooler repairs during inspection. Going forward, PIC will use 4-hour TPHC for all TCS foods in prep units (both lower and top portions of three prep units). EHS and PIC filled out TPHC procedures during inspection and discussed implementation and training for employees. PIC will not cold hold in prep units lowboy until it is repaired. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused prep unit by dumpster. Remove unused equipment from premises.

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 sausage links and corned beef hash in low reach-in-coolers without date marks, after being originally prepped/cooked yesterday. -CDI- PIC verified date marks for items by referencing larger batches in WIC and properly added date marks. -Due to improvement since last inspection, no escalation in point deduction. 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 three liquid squeeze bottles above stove without labels. Observed spice shaker without label. -CDI- PIC added labels.

3-302.15 Wash fruits and vegetables prior to use. -Observed washed avocados in low reach-in-cooler with sticker still intact. -Remove stickers from fruits/vegetables during the wash process.

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 4 containers of food items that had been prepared the day prior to the inspection with the present date marked on the items. -CDI- PIC immediately corrected the dates and replaced the present date with the date that the items were made. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 sanitizer buckets with wiping cloths in a quat solution below 100ppm. The label on the bottle of quat sanitizer states that the solution is active between 150-400ppm. -CDI- PIC replaced all 3 buckets with new solution at a little over 200ppm. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 4 metal containers wet stacked while being stored as clean. -CDI- PIC separated the containers to be properly air dried. Due to severity, no points deducted. (0 pts)

4-501.11 Maintain equipment in good repair. Observed 2 door RIC out of order upon arrival. PIC stated that he had found out the unit was down this morning, and had removed all of the contents from the unit. EHS observed work order placed to have the unit repaired. (0 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in the kitchen by the dish machine and 3 compartment sink. PIC stated that the facility closes for 2 weeks in the summer and that is when all physical repairs get completed. REPEAT*** (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black buildup and slight food debris buildup on gaskets throughout the kitchen. Increase cleaning frequency. (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed low grout, chipped tiles under the dish machine, and a chipped/broken base tile near the 3 compartment sink. Repair the grout and repair or replace the necessary tiles. (0.5 pts)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one small container of unwashed avocados being stored above ready to eat foods inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed hamburger with an asterisk being offered undercooked on children’s menu. EHS did not observe any cooking or selling of a children’s hamburger during inspection. According to PIC children’s hamburgers are served well done. VERIFICATION REQUIRED.

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 portioned cups of salsa and sour cream cooling from yesterday afternoon above 41F. CDI: Items were voluntarily discarded. 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 portioned cups of salsa and sour cream cooling since yesterday inside reach in cooler with lids. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sausage links in lowboy cooler at 47F. CDI PIC placed sausage in WIC to cool quickly to 41F. -1.5 points 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 .

4-501.11 Maintain equipment in good repair. EHS observed torn gasket in lowboy cooler. PIC showed EHS a work order to have repaired. -.5 points

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling food with gloved hands and periodically wipe gloves off with a soiled wiping cloth being stored on prep counter and not changing gloves. CDI: Employee discarded soiled gloves, washed hands and donned new gloves and placed wiping cloth in sanitizer bucket.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter. CDI: Soiled wiping cloth was placed in properly concentrated sanitizer bucket. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 umbrellas hanging from shelf containing dry food items. Store employee possessions in a designated area away from food items and clean utensils and equipment.

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 shrimp and grits with asterisk on menu indicating shrimp is offered cooked to order. PIC stated if a customer would order shrimp undercooked facility would accommodate customer. However PIC does not have a letter of guarantee from supplier. EHS informed PIC that shrimp cannot be served raw or undercooked until parasite destruction letter is obtained. VERIFICATION REQUIRED within 10 days to ensure letter is obtained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of hollandaise sauce being held in steam well at 122F. CDI: PIC reheated hollandaise sauce to 171F before returning to steam well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of pooled eggs in prep RI cooler and 3 containers of diced tomatoes in 1 door RIC being held above 41F. See temp chart. CDI: PIC stated eggs have been pulled out of unit to stir and diced tomatoes were portioned into smaller containers approx. 1 hour prior. Eggs and tomatoes were placed in WIC to rapidly cool.

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 applewood BLT on menu which customer can add two eggs cooked to order, however there is no asterisk to indicate item can be cooked to order. VERIFICATION REQUIRED within 10 days to ensure an asterisk is added to menu next to egg on applewood BLT to indicate it can be cooked to order.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 soiled wiping cloths being stored on prep counters while not in use. CDI: PIC instructed employees to place wiping cloths in sanitizer buckets in between use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with 2 lid hatches turned down in dumpster and not covering dumpster. Ensure lids are positioned to cover dumpster.

3-302.15 Wash fruits and vegetables prior to use. Observed preparation of peeled and chopped potatoes at vegetable washing area. Food employee was observed peeling unwashed potatoes, then placing them in a bucket of prepared, clean water. Bucket was drained at end of cutting stage and water was replaced with fresh water prior to potatoes being rotated to WIC for storage. Wash fruits and vegetables BEFORE their external skins are cut or peeled.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) single service container stacks with exposed food contacts at overhead server storage. CDI - single service articles were inverted to prevent potential contamination. REPEAT

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 two (2) sheets of flattened cardboard on walk in freezer shelving, beneath top shelf frozen items. PIC stated that these sheets were previously stored as a means of adding a solid surface to grated shelving. Remove absorbent material and, if required, replace with a smooth, easily cleanable, and non absorbent material, such as metal trays or plastic sheeting.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one (1) sanitizer bottle and paper towel placed in the basin of ware washing area hand sink. PIC stated that the bottle was left within the sink from a recent cleaning. CDI - Paper towel was thrown out. Bottle was removed and placed at nearby sanitizer storage.

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 one (1) package whole muscle corned beef on WIC thawing racks below comminuted meat products (sausage and ground beef). PIC elaborated that corned beef was stored at bottom level or thawing racks to prevent spillage of blood or juices from packaging. CDI - thawing rack order was reorganized to prevent potential contamination. EHS provided PIC with storage order charts. Note: Items to be placed in food that is to be reheated to 165F or greater (chicken stock) were stored adjacent to comminuted meats. This is not a violation. For more information on food storage order please visit: http://meck.co/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 marking system for TPHC (whiteboard) with a start time (9:20 a.m.) but no end time marking. Written instructions specify marking with a start and end time. CDI - EHS reviewed TPHC instructions with PIC. End time was written on white board.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) single service container stacks with exposed food contacts throughout kitchen. CDI - single service articles were inverted to prevent potential contamination.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed burger patties and turkey burgers in Grillside reach in freezer stored with no cover. CDI - PIC directed food employee to cover with plastic wrap.

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 freshly cooked lasagna in WIC speed rack at 9:23 at 97F. At approximately 10:02, lasagna had cooled to 86F. CDI - PIC rotated lasagna to walk in freezer to improve cooling rate.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cut pineapple in grill prep unit 3 with spoon in a container. Spoon handle was in direct contact with the cut pineapple. CDI - Spoon was removed from the container, rotated to the warewashing area, and replaced with a more effectively sized scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple instances of recently sanitized plastic bins on drying racks (warewashing area, above prep table) being stacked while wet. CDI - Bins were separated out and allowed to air dry effectively.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door at time of inspection. CDI - Dumpster door was closed prior to returning to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Contact waste management company to replace drain plug.

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 minor ceiling damage at the handsink adjacent to the ware washing area.

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 few metal shakers without labels present. Observed deep bins containing flour, sugar, etc. without labels. CDI - PIC began labeling items. - REPEAT - 1 - * EHS recommends use of thick rubber bands to write on and place around product. Rubber band easily comes on and off to re-label containers after washing.*

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. CDI - Door closed. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed chemical dish machine reading 0ppm chemical sanitizer. CDI - Dish machine was primed on site. Machine reading above 200ppm by end of inspection. - 1.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer container stored above single use trays and drink pitchers in kitchen. CDI - Sanitizer container was moved to bottom shelf, below any potential for contamination. - 0 -

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed sausage gravy cooling in container of ice. There was a 2F change in 30 minutes. CDI - Ice waster was added to container, food items were being stirred frequently. Item dropped to 73F within 10 minutes. Gravy now on track to meet cooling parameters. - 0.5 -

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 few seasoning containers without labels. Label with common name of food items. - 0 -

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 few in use knives shoved in between prep unit and table on cooking line. - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dump coffee in hand sinks at front server station. CDI - Discussion with PIC regarding hand sink dumping. Sink washed out. EHS recommends use of bucket to collect any liquid that needs to be dumped if PIC notices frequent hand sink dumping occurs. Facility has one dump sink on opposite side of restaurant. - 1 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black organic build up on facility ice machine lid. Clean as needed to prevent organic growth. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in prep top units holding above 41F (see temp chart). All ambient temperatures of units reading 41F or below. All food items in reach in coolers below reading 41F. PIC noted prep tops are left open during service. Observed liquid eggs holding in ice bath in cambro at 47F. CDI - Items in prep tops placed on TPHC to finish out breakfast rush. EHS recommends leaving prep tops shut when not actively serving to keep foods cool. Ice added to liquid egg in cambro - REPEAT - 3 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thick probe thermometer during inspection. EHS will return by 8/5/2021 to ensure thin probed thermometer has been purchased for facility. - 0.5 -

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

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw turkey burgers stored over raw steak in reach in freezer out of hermetic packaging. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pre-dipped French toast in raw egg stored over produce in walk in cooler. Observed raw turkey burgers stored over ready to eat items in reach in cooler near stove. CDI: Items reorganized. EHS provided storage order guidance today during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed grits at 90F at 1hr and 55 min. CDI: Product was split into multiple pans and rapidly cooled to 70F within 15 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs held above 41F. CDI: Ice added. EHS and PIC discussed the need to put a “lift” or perforated pan in the container to allow ice to melt and drain properly. REPEAT VIOLATION Significant improvement throughout facility. All mechanical refrigeration was properly working, even through the rush time.

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 grits cooling while on pans stacked close together. Pans also were rather deep based on the density of the food which prevented the grits from cooling to 70F within the proper amount of time. CDI: EHS and PIC discussed putting product onto thinner pans and moving them directly to the freezer after cooking for cooling. Item divided more and placed in freezer today. Observed cut leaf lettuce cooling while tightly covered in a deep container in the reach in. CDI: Product opened, placed in several pans and cooled in the walk in to 41F by end of inspection. Observed tuna salad cooling in walk in while tightly covered in a deep pan. CDI: Item uncovered and cooled. EHS and PIC discussed placing all ingredients in the walk in the evening before to eliminate or significantly reduce cooling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. This is a shared dumpster. REPEAT VIOLATION 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large debris such as a mattress, wood, and pallets creating potential harborage for pests. This is a shared dumpster. EHS advised PIC speak with landlord about the area.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed house made items including mashed potatoes, chicken noodle soup, sausage gravy, zucchini, and lentil soup not reheated to 165F at the 2 hour mark. CDI: Items rapidly reheate within 15 min to over 165F. 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed purchased items including turkey chili, and Mac and cheese not reheated to 135F at the 2 hour mark. CDI: Items rapidly reheated to over 135F within 15 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk in cooler holding at 42F-41F. Air blowing out of the cooler was 41F. CDI: Cooler was turned down at the beginning of inspection and by end of walk through items were 41F. Observed sliced cheeses in prep top cooler holding above 41F. CDI: items rapidly cooled to 41F by end of inspection.

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 large menu boards marks all items as undercooked, when only 2 items are. Observed menus have items such as meatloaf, open face turkey and beef sandwiches, and chicken asterisked when these items are not offered undercooked. CDI: Employees began fixing menus during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles at the grill that were not properly labeled. CDI: PIC identified the items as liquid margarine and water. REPEAT VIOLATION Previous violation corrected. Items labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a sanitizer bucket at 50ppm quat at the coffee bar area. CDI: Bucket was changed out to proper concentration.

4-501.11 Maintain equipment in good repair. Observed spit and damaged gasket on reach in cooler for fruit and yogurt.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. This is a shared dumpster. CDI: Doors were closed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of bread crumbs without a label. Note: All cooling items will make time/ temp parameters.

4-501.11 Maintain equipment in good repair. Observed micowave by the grill damaged on the interior of the door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in flip top cooler recorded above 41F (see chart). CDI- Cooled down in WIC, REPEAT.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Spinach pies not dated in reach in cooler, CDI- Dated.

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 Lettuce not cooling properly, wrapped in silan wrap. CDI- Wrap removed. REPEAT.

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 multiple packages of sliced cheeses between 43-50F in a reach in cooler. PIC indicated the cheeses were sliced approximately 4 hours prior. CDI- items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled shell eggs being stored at room temperature and above 41F and several TCS foods in a flip top prep. cooler above 41F (see chart). CDI- items were transferred to walk in cooler for cooling. Monitor the unit and make adjustments/repairs if necessary.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cod fish sandwich offered undercooked with consumer advisory on menu insert. PIC indicated this product is not offered for sale undercooked. CDI- menus were corrected today.

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 mashed potatoes at 50F in a ~12 inch deep plastic bucket cooling in the walk in cooler, pooled eggs at 51F at 2:05PM cooling in a high volume (deep) container while covered with a lid remain at 51F at 3:05PM. CDI- eggs were transferred to additional pans and placed into the freezer; mashed potatoes were transferred to a sheet pan.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the handle of a steam well lid along the prep. line where meat loaf was stored.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed egg-soaked french toast bread stored in the walk in cooler above vegetables. CDI- storage was rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees on cook line wiping single-use gloves on linens instead of changing them. CDI- employees changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS food items cold holding above 45F in coolers along the prep. line (see chart). CDI- items were put on TPHC or were transferred to the walk in cooler for cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed hashbrown potatoes cooling in walk in cooler from 135F at 10:25AM down to 116F by 11:25AM. CDI- pans were stored and separated to allow more air flow between containers. EHS instructed PIC to monitor cooling temperatures of hashbrowns to ensure they cool properly.

3-304.13 Linens and Napkins, Use Limitations - C Linens and napkins should not be used to line food containers unless its during service to customer. Observed cheese in flip top cooler stored on top of clean linen in metal container.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and raw pooled eggs stored in the top portion of a flip top cooler while ready-to-eat foods such as flour tortillas and cooked sausage were stored below. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers/sticker residue on plastic food storage container buckets that were stored clean. VR required to ensure stickers are removed.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one whole roast of cooked corned beef cooling in the walk in cooler at 77F at 2:00PM drop to 68F by 2:45PM. CDI- product was split into halves to promote faster cooling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing being stored above dry food items in the dry storage area of the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on cleaned dishes. CDI - PIC ran these back through the dish machine. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk in stored on crate 5 inches off the ground. CDI - PIC double stacked these trays. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in the juice bar in two buckets at 50 ppm quat concentration. CDI - PIC refilled with correct concentration of quat sanitizer. -3- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed utensils in blue drain basket with the handles down and the food contact surface up for selection. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed one food employee change stations and tasks at the prep line and another food employee wiping gloved hands on soiled apron without handwashing. CDI - PIC educated employees and required them to stop and wash hands. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 50 ppm or less quat sanitizer in the bar and juice bar. CDI - PIC refilled these with 200 ppm quat sanitizer during the inspection. REPEAT -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding cooked sausages and hollandaise sauce at 129-131F. CDI - PIC refilled steam well and increased the heat to reheat these items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grits cooling in ice bath at 59F at the beginning of the inspection and at 61F 30 minutes later. CDI - PIC instructed food employee to place grits in walk in cooler in a shallow pan for cooling. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed Italian seasoning and other spices at the cook line without labels. -0-

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

4-501.11 Maintain equipment in good repair. Observed flip top of the salad prep not working. CDI - Service tech onsite during the inspection. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the faucet at the prep sink closest to the back door. Observed splash cup overflowing while dish washer in use. -0-

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 cracked and missing floor tiles near the dish machine and baseboard tiles missing under the clean drain board. -.5- REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed egg prep cracking shelled eggs, get egg on gloves and attempt to resume handling RTE foods and plates. CDI - PIC instructed handwashing. -0-

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 no parasite destruction letter for the current supplier of salmon, Empire. VR no later than 04/28/2017. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in use at the bar area at 50 ppm. CDI - Sanitizer refilled over 150 ppm. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed jelly packets stored under bar drain line. Separate these from the drain line. Observed buildup in the drawer used to store jelly packets in green cabinet near the wait staff beverage station. -2- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees plating food while wearing bracelets and no hair restraints. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic tubs over the dish machine handsink. Separate these and allow them to air dry prior to stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed buildup in the containers used to store clean utensils in the dish area. -0-

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 baseboards separating from the wall under the clean drain board of the dish machine. There is standing and running water during dish machine operation. Repair. -0-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsinks in restrooms at 78F maximum temp. VR no later than 02/17/2017.

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 tightly wrapped queso cooling in the walk in at 44F from the night before. Loosen wrapping to allow cold air flow. REPEAT -1- Observed cut lettuce cooling in the flip top and cut cantaloupe cooling in the prep at 51F and 48F, respectively. Cool these items before placing in cold holding units.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of dressings in the prep. Label these with the common name of the foods. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar exposed in pitchers under cabinets in the bar. Cover and keep protected. -0-

4-501.11 Maintain equipment in good repair. Observed damaged ice machine interior. Repair or resurface. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris inside staggered cup holders. Clean often enough to prevent buildup. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep portions of grits and white gravy in ice bat for one hour still at 147F and eggs in reused small bucket at 50F. CDI - PIC split portions and placed in shallow pans to cool in walk in and ice bath. Eggs split into smaller portions and cooled -.5- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans near the ice bath being used for cooling. Separate pans and use pyramid stacking or other effective method of air drying. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed freshly washed utensils in rack with eating portion facing up instead of handle. Invert these. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed toilet paper stored under the handsink drain. PIC moved to location near dry storage. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelving in the dry storage. Either repair or replace these. -0-

5-501.116 (B) Cleaning Receptacles - C Clean trash receptacles often enough to prevent buildup. Observed buildup inside all the trash bins outside the back door. Clean these. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried tomatoes still on the chopper unit. CDI-The chopper was taken back for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the right wall of the ice machine. CDI-The machine was wiped down, but needs a thorough cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwasher reading slightly under 50ppm. PIC called ECOLAB to come out to fix unit. Repairman was unable to make visit during the inspection. VERIFICATION REQUIRED WITHIN 10 DAYS.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of seafood mix with no date label. CDI-The date was placed on to the container. Excellent date marking.

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 just prepped greek lasagna tightly covered in the walk in cooler. The product was uncooked. The lasagna was measured at 56F. CDI-The lasagna was uncovered.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door slightly open. Ensure that the door is fully closed after entering. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in facility. This could be from the door slightly ajar. PIC showed the fly trap that they have. Ensure that door is kept closed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blockled at beginning of inspection. CDI - Stopper removed and access to handsink restored. -1-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC take temperature of hot holding food without cleaning probe. CDI - Instructed PIC to use probe wipe or sanitizer on paper towel to clean probe prior to use. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon served in lox and bagels without consumer advisory. PIC stated advisory will be manually added to menu with permanent marker. VR required no later than 05/20/2016. -.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 deeply stacked layer of spinach cooling in wrapped containerr. CDI - PIC loosened wrapping and instructed to use thinner layers while cooling. -0-

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

Observed ramekin used for scooping granola. Use a utensil with a handle that stays up, out of the food. CDI-ramekin removed and instructions given **4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed expediting staff without hair restraints. **2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed several wiping rags sitting on counter / cutting boards on cook line. **3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

Observed ice scoops and other in use utensils stored in dirty containers. Clean containers when utensils are cleaned. **3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed single service cups with lips exposed in waitstaff area. Observed saran wrap stored below hand sink in bakery area. **4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. **4-904.11 Display and handle single-use and single-service articles to prevent contamination.

Observed ceiling tiles in area with ice machine and adjacent area with absorbent tiles. Replace with non-absorbant ceiling tiles when current ceiling tile needs replacement. **6-201.11 Floors, Walls and Ceilings-Cleanability - C

Observed several of the lights in kitchen do not have end caps on their shields. The end caps are needed to hold the shields in place. **6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight biofilm inside ice machine at top. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine with chlorine sanitizer less than 50 ppm. Dispensing jug was low and concentration was corrected by replacing with full jug.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walkin door.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Maintain sanitizer in 3-comp sink and dishmachine at approved levels. Observed dishmachine dispensing below 50 ppm and quat in 3-comp sink below 100 ppm as evidenced by approved test strips. Service was called and arrived while on site. Both dispenser and dishmachine were adjusted to approved levels while on site.

3-501.15 Cooling Methods - PF Chill foods thoroughly before covering or placing in cold hold. Observed prepped salad tightly covered in reachin. Gave instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Protect foods from condensation leak in make table. Foods are tightly covered and moved from back.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain refrigeration equipment in good repair. Observed condensation leak in make table at center of cook line. Water is leaking into bottom of reachin and poses risk of cross-contaminating food. Gave instruction to service and repair.

2-301.15 Only wash hands in handwashing sink. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Observed employee rinse hands at 2 comp food prep sink and dry with cloth towel. CDI by instruction; employee washed hands using soap and paper towels at hand sink before continuing. 2-301.14 Wash hands before donning gloves and between gloves uses. Observed multiple employees change gloves without washing hands. CDI by instruction.

5-205.11 Handsinks may only be used for handwashing. Observed ice in hand sink in kitchen upon arrival. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations; 200-400ppm quat as listed on the label of concentrate. Observed multiple red buckets, 3 compartment sink and directly from dispenser with less than 100ppm. CDI by changing concentrate at dispenser and refilling all buckets and bottles.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. Observed tray of four meatloafs pulled out oven to begin cooling process with cold spots of 137-143F. CDI by placing back in oven to finish cooking to above 155F. Observed non-continuous cooking process being completed for raw burger patties. Discontinue partially cooking burgers or complete approved written procedures to continue process. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Consumer advisory missing on daily special menu for crab cake benedict item containing poached eggs. Also observed main menu missing asterisks on egg whites, one egg under sides and big daddy skillet. Consumer advisory also required on large menu board on wall above server station. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed server scooping grits while wearing a bracelet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying plates with towel. CDI by instruction.

Observed small leak in roof/ceiling in kitchen. Repair as soon as possbile to prevent possible contamination of food, food contact surfaces etc.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed the can-opener to have been left soiled. Observed 2 soiled tongs stored as clean. -CDI Items were removed for cleaning.

3-501.14 Cooling - P Observed rehydrated hashbrowns to be at 50F-54F after overnight cooling. This is not a safe temperature. Ensure that items cool quickly and meet the time/temperature targets.

3-501.15 Cooling Methods - PF Observed hashbrowns to have been cooled by improper methods. -CDI Items were discarded.

3-307.11 Miscellaneous Sources of Contamination - C Observed 1 mummy wrapped dry goods item. Open dry goods foods shall be in containers with lids or in bags with resealable closure.

.4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed shelving in the walk-in cooler to be rusting. Do not use rusty equipment in the food service. Rusty items shall be replaced.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drink set on a food prep table. Do not set personal items on the tops of food prep tables.6-303.11 Intensity-Lighting - C Observed insufficient lighting in the dry goods storage area. Ensure proper lighting levels.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed slicer left soiled. Wash, rinse, and sanitize any food contact items used with potentially hazardous foods within 4 hours of being used. -CDI Item was cleaned.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed soiled tongs stored as clean in the dish area. -CDI Items were removed for cleaning.

3-301.11 Preventing Contamination from HandsObserved staff member to be cutting up raw banana on a waffle with bare hands and touching the cut banana. This is no longer allowed under the NC Food Code. -CDI Food item was discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingEnsure that date marking is performed on open containers of milk if they are kept for more than 24 hours.

7-102.11 Common Name-Working Containers7-201.11 Separation-StorageObserved two unlabeled bottles of cleaning chemicals. Observed the storage of cleaning chemicals and steel polish in cabinets also used for customer items and small packaged food items, like jelly packets and such. Do not store chemcials in the same storage area as food or customer service items. -CDI Items were removed. Corrected by instruction on labeling.

3-304.14 Wiping Cloths, Use LimitationObserved in-use wiping cloths on the cutting boards/tables. The in-use wiping cloths shall be stored in the buckets of sanitizer.