CHAR BAR NO. 7

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 guacamole cooling at 47 degrees and Tomatoe cooling in deep covered container at 43 degrees F at 2:05. At 2:56 Tao to remained at 43 and guacamole at 47 degrees F. CDI, foods transferred to shallow uncovered sheet pans to rapidly cool. 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 salsa, cold slaw, chicken wings from yesterday morning date marked in units over 24 hours and PIC not able to determine how long product was in prep units. CDI, foods 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(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - observed batter on breading station held on TPHC but time not recorded per written procedures. CDI, times recorded.

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 guacamole cooling at 47 degrees and Tomatoe cooling in deep covered container at 43 degrees F at 2:05. At 2:56 Tao to remained at 43 and guacamole at 47 degrees F. CDI, foods transferred to shallow uncovered sheet pans to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed shrimp thawing under running water but water at 84 degrees F. CDI, shrimp relocated to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen near back door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel used to stabilize cutting board.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in splash zone of 3 compartment sink.

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 gaskets in need of cleaning in prep units on line.

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 some tile damage on floor of kitchen near fryer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed garlic aioli sauce prepared in house and containing raw shell egg stored over RTE food in walk in cooler. CDI, foods relocated for proper storage. Improvement made since previous inspection and points not escalated today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some small metal bowls wet stacked in prep unit.

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 soil buildup on floors in corner behind ice machine and hard to reach areas as well as near office.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed employees not knowlegable regarding handwashing and glove use. CDI by instruction. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. 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 not able to answer questions regarding food safety and process for establishment. CDI by instruction. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 2 employees pick items up off ground then change gloves but not wash hands between glove and task changes including proceeding to food preparation and handling clean equipment. CDI, employee rehashed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee use hands to turn faucet off after handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored over RTE food such as cooked chicken in walk in cooler and RTE food in salad flip top. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed microwaves accumulating heavy soil and dried food debris. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several spoons, plates stored as clean but had food debris and soil. CDI, equipment relocated for cleaning. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not providing required concentration of chlorine sanitizer. Unit testing 0ppm chlorine. EcoLab contacted and calibrated dish machine while on site. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 a pan of house made buffalo dip with cooked chicken with incorrect date per staff of 1/20. CDI, dip 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(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures form for ranch dressing but time not recorded on label and ranch was at 56 degrees F. CDI, time recorded per procedure. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - observed 2 bottles of cleaner and a container of disinfectant not labeled. Operator unsure what was in 1 and dumped out. Disinfectant used for walls per employee labeled.

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 containers of oil and several shaker containers of spices not labeled by common name.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on clean drainboard of 3 compartment sink.

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 grease accumulating on walls near fryer and floors in corners of kitchen and back door. Increased general cleaning needed in hard to reach areas.

6-301.14 Post a handwash sign at each handsink. Observed men’s restroom hw sink missing hw sign.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some minor black soil accumulation on upper side of ice machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pico cooling at 64 degrees F and pico at 69 degrees F at cooling temp 1 at 2:39pm. At 3:05 pico was at 69 degrees F and tomato was at 63 degrees F. CDI, items transferred to shallow uncovered sheet pans. 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 cheese, ranch dressing and Cole slaw held greater than 41 degrees F. CDI, items relocated to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 mushrooms and onions on line not date marked. OPERATOR stated items were placed prior morning. CDI, foods 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed time not recorded for TPHC procedures on ranch dressing. CDI, time recorded.

Observed pico cooling at 64 degrees F and pico at 69 degrees F at cooling temp 1 at 2:39pm. At 3:05 pico was at 69 degrees F and tomato was at 63 degrees F. CDI, items transferred to shallow uncovered sheet pans.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed potatoes being washed at 3 compartment sink next to soiled equipment in next vat. CDI, potatoes relocated to wash in another prep sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below required concentration.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment stored in containers collecting debris.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink adjacent to WIC blocked with hand truck during inspection. Observed soap dispenser at handsink next to grill station out of order and unable to dispense soap during inspection. CDI - PIC moved handtruck and replaced batteries in handsoap dispenser. 1 pt.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed facility’s thermometer being stored as clean with visible food debris on the probe. CDI - PIC sanitized. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and queso in steamwell holding below 135F during inspection. Items had been there since 11:00am. CDI - PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in all prep units and in meat RIC holding above 41F during inspection. PIC voluntarily discarded all items in prep units. All raw meat in meat RIC observed at or below 45F. All units to be moved to time until they can be serviced. Maintenance contacted during inspection. 72 hour VR required. Repeat. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced ham in sautee prep and cooked chicken wings in under grill unit not baring label indicating their date of opening or preparation during inspection. CDI - PIC was able to verify their dates of opening or preparation and labeled. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed raw chicken and buttermilk based dredging liquid next to fryer not baring label indicating the time at which they were removed from temperature control or when they must be discarded by. CDI - PIC voluntarily discarded both items. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sanitizer being stored on top of container of fryer oil during inspection. CDI - PIC moved to appropriate location. Repeat. 1 pt.

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 canned roasted red peppers and portioned out cooked vegetables being cooled in prep units during inspection. CDI - PIC removed from prep units and placed in WIC or WIF to cool hastily. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of sour cream being stored in direct contact with the floor in WIC. Observed bags of frozen goods in fryer lowboy freezer being stored with their contents spilling out onto the bottom of the unit during inspection. Ensure all foods are stored in a manner that does not encourage contamination of food product. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer solution with 0ppm sink and surface during inspection. CDI - PIC refilled containers with sanitizer at proper dosage. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed multiple single use containers with no handles being used as a means to dispense various TCS foods in prep units throughout kitchen area. Ensure all utensils used to dispense foods have a proper handle. 0 pts.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavy rusting on shelves in WIC. Observed deep grooves and heavy damage to cutting boards on prep units during inspection. Repair or replacement needed. Repeat. 1 pt.

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 heavy food residue on shelving in prep units, on bottom of prep units, on bottom of RIC, and on shelves in WIC. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floor in WIC and WIF. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch, spicy ranch, horseradish sauce, lime crema, white barbecue sauce, and tomato aioli in sautee pre unit maintaining above 41F during inspection. All sauces were being stored in plastic squeeze bottles that stood taller than the air curtain in the unit. CDI - PIC voluntarily discarded all sauces. All other cold holding in facility compliant. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed heavy duty grease cleaner being stored above three compartment sink, and in conjunction with clean equipment during inspection. CDI - Employee moved to appropriate location. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed many cutting boards in storage area and on prep units heavily damaged during inspection. Resurfacing or replacement needed. 4-501.11 Maintain equipment in good repair. Observed heavy rusting on shelving units in WIC during inspection. Resurfacing or replacement needed. 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 food debris on shelving in WIC and on various units throughout kitchen during inspection. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 0.5 pts. Points not escalated due to vast improvement throughout kitchen area.

5-205.15 Maintain a plumbing system in good repair. Observed all prep sinks and two out of three compartments at three compartment sink unable to plug to retain water during inspection. Repair needed. Repeat. 2 pts.

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 drink being stored on prep table during inspection. CDI - PIC moved to more appropriate location. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer during inspection. Facility temporarily moved to single use plates and silver wear until maintenance could arrive. CDI - Maintenance onsite during inspection. Sanitizer line had a large air bubble that needed to be worked out. Machine is now dispensing sanitizer between 50 and 100ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso in steamwell at 1:05pm at 125F. Employee stated they had placed it in the steamwell at 10:30am to reheat for hot holding. Queso is made in house and needed to reach 165F by 12:30pm to be in compliance. CDI - Employee discarded queso.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened container of milk, cut lettuce, chili, caramelized onions, cooked mushrooms, and other various TCS food items in various refrigeration units not labeled with the date of opening or preparation. CDI - Employees labeled all food items that they were able to verify the date of opening or preparation of, and discarded all other food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked shrimp in WIC made on 10/20 during inspection. CDI - Employee 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large fruit fly presence on yellow onions in dry storage area. PIC discarded onions to help mitigate pest harborage. More frequent pest control may be needed. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor of WIF during inspection. CDI - Employee moved to appropriate location.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods while not donning proper hair restraint. Ensure employees properly restrict hair while preparing food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing foods while wearing rings. Ensure employees remove jewelry while handing customer food. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on exterior of prep units and RIC in main kitchen, shelves in RIC, and hood vents during inspection. More frequent or thorough cleaning needed. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing under three compartment sink leaking onto the floor during inspection. Three compartment sink and both prep sink drain stoppers broken and unable to retain water during inspection. PIC stated dishwasher has been manually plugging three compartment sink with towels to fill. Maintenance en route during inspection, repair needed. Repeat. Previous violation corrected.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and sauce spilled on floor in main kitchen area during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on a cutting board in the prep area during inspection. CDI - phone was moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored on shelf above bag of pre-cooked bacon in walk-in cooler. Raw chicken stored on shelf above cooked chicken in bottom of sandwich cooler. Raw fish stored above bean burgers in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. 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 Chili and chicken wings on speed rack at entrance to walk-in cooler measured 45-52F. Door was propped open. Corn, black beans, tomatoes, lettuce, mixed greens, pickled onions, pico, cooked mushrooms, and shrimp measured 43-52F in salad cooler. Pickled onions, black beans, cut lettuce, cut cabbage, kale slaw, and pico measured 44-48F in sandwich cooler on line. Cooked onions, cooked mushrooms, cheese, and pasta measured 43-46F in other sandwich cooler on line. Chicken and raw burgers in drawer cooler underneath flat op measured 47F and 50-51F. TCS foods in cold holding shall measure 41F or less. Coolers are holding below 41F but the air temperature in the kitchen is causing the foods in units to rise once employees begin cooking. Follow up visit will be conducted next week to check TCS food temperatures on line. If cold holding is still not in compliance permit action may be taken. 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 Chicken cooling in bottom of sandwich cooler at 69F. Large container of cut tomatoes cooling in walk-in cooler. Establishment must use freezer or walk-in cooler to cool TCS foods. Also, use shallow pans or containers and leave cooling TCS foods loosely covered or uncovered. CDI - Chicken moved to walk-in cooler to cool, and the tomatoes were spread out onto sheet pan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in kitchen. Maintain doors closed to prevent pests from entering. Establishment needs to take trash to dumpster and not leave it at side door. Large amount of flies observed on trash outside of the side door.

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

3-302.15 Wash fruits and vegetables prior to use. Cut avocado in salad cooler top still had sticker on husk. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Buildup of food inside coolers on the line. Sides of equipment and shelves need additional cleaning throughout. Clean nonfood contact surfaces more frequently. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present underneath dish machine. Repair leak. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors throughout kitchen. Buildup of dust around vents on ceiling in kitchen. Clean physical facilities more frequently. REPEAT

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed a stack of sliced cheese sitting directly on shelving of prep unit. CDI: PIC voluntarily discarded item.

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 house made ranch being held on TPHC according to PIC without any written procedures. CDI: PIC filled out procedures before end of inspection. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed ranch being held on TPHC according to PIC, without start/discard time. CDI: PIC voluntarily discarded item. REPEAT

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 2 dented cans being stored on shelving for facility use. CDI: Items were relocated for credit.

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 floor throughout facility in need of cleaning.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes and then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand truck in front of hand sink located by walk in cooler making hand sink inaccessible. CDI: hand truck was moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored over blue cheese inside prep cooler. CDI: Storage order was rearranged. 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 cooked mushrooms at 74F with 10 mins left in 2 hour cooling window. CDI: PIC placed mushrooms in walk in freezer to rapidly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 buffalo chicken dip (9/9), risotto(9/8) both exceeding the 7 day date requirement, and milk at server station without a date. CDI: buffalo chicken dip and risotto were voluntarily discarded. A date label was placed on the milk. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed chicken being held on TPHC with a hold time of 5 hours. Observed ranch being held on TPHC without a time label. CDI: PIC placed time label on ranch and changed time label on chicken to reflect a hold time of 4 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of bleach not labeled. CDI: PIC labeled item.

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 cut lettuce 0.07F/min in large bus tub tightly covered with a lid. Observed mushrooms cooling in a thick portion. CDI: PIC removed lid from lettuce and placed mushrooms in walk in freezer to quickly cool. If violation occurs on next inspection a risk control plan may be implemented. EHS will conduct long term compliance visit. 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 in use squeeze bottle and spice shakers without any labeling.

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 build up of food debris inside small reach in freezer. Observed heavy grease build up on fryers. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items in 3 different prep units above 41F. Items include sliced cheese, beans, lettuce, pico, cut tomato, slaw, raw chicken, Mac and cheese, etc. (see temp chart). Items that were in the unit less than 4 hours were moved to walk in cooler, All other items were voluntarily discarded. Ambient air temperatures for units are ranging from 41F to 46F. PIC has agreed to run a limited menu and food items will be held in ice baths. PIC has agreed to discard food items above 41F at the end of service. VERIFICATION REQUIRED within 3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 raw chicken in beer batter being held on TPHC without a time label. CDI: PIC voluntarily discarded item

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 cut romaine cooling at a rate of 0F/min, inside prep unit with an ambient air temperature of 45F. CDI: Item was placed in freezer to cool. EHS will conduct long term compliance visit. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout facility.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit for use with stickers still on them.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units near grill area with deep cuts and grooves.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw hamburger patties, change gloves and proceed to handle ready to eat items without washing hands in between. CDI: food employee removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 vegetable dicers, plates and utensils with food debris left on them while being stored as clean. CDI: PIC placed all items to be washed/rinsed/sanitized. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 onions, which started the cooling process at 10:50am according to PIC. Onions were 85F at 1pm. CDI: PIC voluntarily discarded the item. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 2 containers of chili with prep date of 2/17. Food employee stated the chili was cooked last night (2/16) and portioned today. All other items were dated correctly. CDI: PIC placed the correct date on items. 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 .

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 cooked onions cooling on a sheet pan in thick portions. PIC stated onions are normally separated onto 2 sheet pans to effectively cool. CDI: EHS and PIC discussed proper cooling methods. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices and in use squeeze bottles on grill line not labeled. CDI: Food employee labeled items.

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 drawers used to keep chips warm with build up. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility unable to produce documentation of certified food protection manager.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee enter kitchen put on gloves and attempt to start preparing a salad without washing hands. CDI: Employee removed gloves and washed hands.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink between cook line and dish pit without hot water. Water temperature was 61F. Repair. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink between cook line and dish pit without paper towels. CDI: PIC placed paper towels at hand sink.

REPEAT 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 blue cheese, canned black beans, tomatoes, house made ranch, raw steak, house made roast garlic butter and canned corn all above 41F. All items except for blue cheese and raw steak were in the salad prep top. PIC voluntarily discarded all items. Ambient air for salad prep top was 47F. PIC stated they will discontinue use of the salad prep unit until the unit is repaired. VR required within 3 days. During VR EHS will assess facility’s cold holding and may implement a risk control plan due to multiple cold holding violations occurring in the past.

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 cooked onions cooling at a rate of 0, and cooked mushrooms at a rate of 0.08. Both items were cooling in a prep top. CDI: PIC spread items out on a sheet pans and placed in walk in cooler.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead small flying insects stuck on hand sink in the back near walk in cooler. Remove items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets at 0ppm lactic acid. Cdi: Buckets were changed new concentration is 1875ppm lactic acid

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 in use knife being stored in between the prep top lids at cook line. CDI: Knife was moved to dish pit to be washed rinsed sanitized.

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

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 single service containers being stored on shelving in the back without protective packaging and with the food contact surface facing upwards. CDI: Items were inverted.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cleaning cloth and brillo pad stored in basin of two bar handsinks and sink at bar entrance to kitchen slow draining. CDI - Items cleaned out of basins of handsinks and handsink drain cleared. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 0 ppm chlorine sanitizer in chemical sanitizing dish machine. PIC discontinued using dish machine until repaired. Use 3-comp sink with sanitizer of correct strength. VR no later than 07/23/2022 to ensure dish machine is properly sanitizing dishes. -1.5-

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 cut tomatoes, shredded lettuce, batter station and other TCS foods in prep units at cook line and salad prep unit cold holding above 41F from 07/19/2022 or before. Items stay in place overnight. PIC voluntarily discarded TCS foods and placed them temporarily on TPHC until unit repaired. EHS reminded PIC to follow TPHC procedures by discarding unused TCS foods after 4 hours. VR no later than 07/23/2022 to ensure all TCS foods are cold holding at or below 41F. REPEAT -3-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) unlabeled bottles of chemicals in bar and in patio seating area. CDI - PIC labeled with common name of products. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near can wash and near smaller bar section to the immediate left of the kitchen exit on the bar side. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed food contact surfaces of to-go aluminum containers facing upward, unprotected on top shelf at cook line. Invert these to protect food contact surfaces. -0-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf 1 can of food found with severe dent on bottom seam. Discard or return food in damaged packaging. CDI - Manager discarded can. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw salmon stored on shelf above pan of pre-cooked prime rib. CDI - Raw salmon moved below cooked prime rib. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3 pans of chicken wings cooling in walk-in cooler on speed rack. Chicken wings began cooling at 11:30AM. Approximately 10-15 chicken wings in middle of 2 pans measured 72-78F at 1:30PM. // Also, 2 pans of chili began cooling at 1PM. 1 pan of chili measured 89F at 3:15PM. CDI - Chicken wings above 70F were discarded and pan of chili discarded. REPEAT

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 . Garlic butter (51F), blue cheese dressing (49F), kale mix (51F), and 2 pans of chicken (46F and 52F) in sandwich cooler were above 41F. Blue cheese dressing (45F), ranch dressing (45F), and black beans (46F) measured above 41F in salad cooler. TCS foods in cold holding shall measure 41F or less. Units were stocked at 11AM so items were moved to walk-in freezer to cool. REPEAT

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 Beer batter is on time as a public health control. Pan did not have time label on it. CDI - Cook stated that beer batter was placed on time at 11:30AM so time sticker was placed on pan. 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 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 . Chicken wings were cooling in too of portions on 2 pans. Spread chicken wings out so they can cool within the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken wings above 70F were discarded. // Chili was cooling in pan in thick portion. Chili measured 89F after cooling for over 2 hours. CDI - Chili discarded. 0 pts.

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 1 waitress with artificial nails was observed using tongs to place cut fruit into drinks. Employees with artificial nails must wear gloves when working with exposed food. CDI - Employee educated on requirement. REPEAT // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing a watch and preparing food.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on them. Fruits and vegetables must be thoroughly washed before use. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean containers, bowls and pans were stacked while still wet. Allow adequate time for clean utensils to air dry. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler and in reach-in freezer. Torn gasket present on salad cooler door. Repair/replace listed equipment. REPEAT. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Sink stopper in 3-compartment sink also not working. Repair plumbing. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Chicken wings began cooling at 11:30AM. Chicken wings measured 70-85F at 1:30PM. Inventory was being done in walk-in cooler around 12PM which would prevent the wings from cooling properly. TCS foods must cool from 135F to 70F within 2 hours. CDI - Chicken wings voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned lettuce in walk-in cooler measured 45F. Inventory was done in unit around 12PM and door was left opened, causing foods near the door to rise in temperature. Portioned chicken in sandwich cooler top measured 44-55F. Chicken was placed in unit around 11AM. Raw chicken at breading station measured 46F. TCS foods in cold holding must measure 41F or less. Lettuce moved to walk-in freezer and portioned chicken moved to walk-in cooler to cool. Raw chicken moved to walk-in cooler. REPEAT

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Time label not on beer batter. CDI - Label added by manager.

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 Waitresses with artificial nails and painted nails are bringing plates of food to tables with no gloves. CDI - Manager educated and servers began donning gloves during inspection. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelf supports in the walk-in cooler. Rusted shelves present in reach-in freezer. Handle missing on sandwich cooler lid. Equipment shall be maintained in good repair. 0 pts. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed black bean burgers with raw egg in them stored over pickles in reach in. Observed raw beef stored behind fully cooked chicken in cooler drawer. Observed raw shell eggs stored in back of prep top with RTE items in front of them. CDI: Items reorganized. Observed raw bacon stored over ready to eat, fully cooked prime rib in walk in. CDI: Items reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce in the walk in cooler. CDI: Items reorganized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso holding at 102F. CDI: Product rapidly reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep tops and reach in coolers on the line above 41F. CDI: Per PIC products were in there less than 4 hours. Items rapidly cooled in the walk in cooler to 41F. EHS rechecked food items in prep top that were 41F at beginning of inspection and items maintained temperature. Ensure products are not overfilled and if the product has a lot of air space around it, consider adding a lid to the product to help maintain temperatures on the cook line. 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 no date mark on chicken wings or grilled chicken in cooler drawers at the grill. CDI: Items date marked for yesterday. Observed no date mark on wings in the walk in. CDI: Wings date marked for yesterday. Observed milk in the server reach in with no date mark. CDI: Item dated for yesterday.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chemicals shall be labeled with the common name of its content in order to discern between substances.Observed 2 unlabeled spray bottles. Chemical bottle was labeled during the inspection as degreaser, the other bottle was emptied as it was not identifiable. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles at the grill. PIC stated items are oil, water, and imitation butter. Observed no labels on dry goods in storage. CDI: Items labeled. REPEAT VIOLATION Previous violation corrected.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with wrist watch.

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 tongs and grill utensils stored in sanitizer. CDI: Tongs removed and stored in a clean dry area.

4-501.11 Maintain equipment in good repair. Equipment shall be maintained in good repair. Observed torn gasket on first prep top cooler on the right door. REPEAT VIOLATION Gaskets have been replaced since previous inspection. Observed shelving in walk in cooler and in reach in coolers chipping and rusting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food and debris build up on interior of prep units and gaskets on prep units. Observed microbial growth on some shelving in walk in cooler. Observed significant ice build up in reach in freezer on the line. Ensure more frequent cleaning. 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 walls near fryer area in need of cleaning.

2-301.12 Cleaning Procedure - P Hands shall be properly washed according to the correct hand washing procedure: Employees are to rinse hands under warm, running water, apply cleaning compound, rub together vigorously for 10-15 seconds, rinse with clean, running water. Following hand washing, employees are use an approved air drying method and avoid hand washing recontamination by using a paper towel to turn off the faucet. Observed an employee recontmatinate their hands by making bare hand contact with faucet. Manager was made aware during the inspection.

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 manager make bare hand contact with lettuce while in the process of pulling pans of lettuce to cool back to meet cold holding parameters. Lettuce was discarded during the inspection(CDI) Observed lemons during the beginning of the inspection also touched with bare hands to place on drink container.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P All time and temperature controlled foods kept for cold holding shall meet a temperature threshold of at least 41F or below. 45F or below for shelled eggs. Observed a number of foods such as chicken(44F), lettuce(45-47F), tomatoes(51F), cheese (48F), milk(44F), cod(43-44F), diced tomatoes (43F), chicken breast(54F), and chicken(47F), beer batter(47F), slaw(43F), portioned chicken (47-55F). Items out of temperature above 45F were discarded. Items in between 42-45F were cooled using the walk in unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chemicals shall be labeled with the common name of its content in order to discern between substances. Chemical bottle was labeled during the inspection. (CDI)

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 onions inside of walk in unit in a tightly fitted container. Onion will cool faster spread out of sheet rack over more surface area. Ensure this methods is being followed moving forward.

4-302.12 Food Temperature Measuring Devices - PF Ensure that a food temperature measuring device is readily available for temperature checking. Food thermometer was found post inspection. (CDI)

3-302.12 Food Storage Containers Identified with Common Name of Food - C Ensure that foods such as sugar and salt are being labeled with the common name of its contents. Observed shaker without common name identified. Shaker was discarded during the inspection.(CDI)

6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in efforts to control the spread of pests. Observed flies during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method shown during the inspection.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored inverted to prevent possible environmental contamination from occurring and effecting single service items. Observed open-ended take out trays and containers. Observed cooking oil stored directly on the ground. Ensure that cooking oil is stored at least 6 inches off the ground. Plates were inverted during the inspection. (CDI). Cooking oil was placed on wire shelving.

4-501.11 Maintain equipment in good repair. Equipment shall be maintained in good repair. Observed torn gaskets in multiple units. Ensure that gaskets get replaced in order to improve seals and maintain cold holding on equipment.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Nonfood contact surfaces need additional cleaning in some areas such as the exterior of pans, shelving above prep unit, and some equipment.

5-203.14 Backflow Prevention Device, When Required - P Observed a connected sprayer hose kept under constant pressure without a proper air gap. Sprayer hose water was released and hose was kept in the off position to allow a proper air gap.

5-501.113 Covering Receptacles - C Dumpster doors shall be kept closed in order to prevent a possible attraction or harborage for pests. Observed dumpster door left open during inspection.

6-303.11 Intensity-Lighting - C Lighting intensity shall be 50 foot candles under food preparation areas. Observed a blown bulb under hood area. Replace bulb to meet lighting intensity requirements.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed same breading for vegetables used to bread raw chicken. CDI, separate breading station provided for vegetables and chicken. Observed raw beef stored over RTE foods in flip top prep cooler 2 on line. CDI, raw beef relocated for proper storage.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed chicken wings prepared from prior day, blanched vegetables not date marked and spinach dip prepared on 12/22 in walk in cooler. 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 TPHC procedures for breading not being followed per written procedures and same breading used for raw chicken and vegetables. CDI, breading voluntarily discarded by PIC and new station set up using TPHC procedures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed pan steak item added to menu but not identified with asterisk as being cooked to order as PIC stated could be served cooked to order upon requst. Vr to ensure menus updated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed degreaser and cleaning agents in unlabeled bottles at 3 compartment sink. CDI, PIC labeled containers.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed leak at faucet of 3 compartment sink and low reach in prep cooler with broken gasket. Repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bottle of disinfectant stored on handwashing sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat , prepared foods in walk in cooler. CDI, foods relocated for proper storage. Improvement made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed flip top prep cooler near fryer station on end of line with ambient air temperature of 55 degrees F. CDI, operator voluntarily discarded all TCS foods in unit over 4 hours and relocated recently placed foods in walk in freezer to rapidly cool. Visit to ensure long term compliance and calibration of equipment 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 buffalo sauce dip cooling in deep container in walk in freezer at 69 degrees F at 1:49pm and at 64 degrees F at 2:56 pm. Cooling rate calculation indicated that method was not compliant with effective cooling rate parameters. CDI, operator transferred buffalo chicken dip sauce to shallow uncovered pan to rapidly cool. Repeat.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing from light under ventilation hood system.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tables.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed items stored on handwashing sinks behind bar. CDI, items removed from handwashing sinks. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink in kitchen. CDI, towels provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw turkey burger stored over beef burger in walk in cooler. CDI, foods relocated for proper storage. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed garlic butter and batter station items held outside of refrigeration and Time according to PIC but no written procedures for TPHC on-site. CDI, handouts provided to PIC.

7-102.11 Common Name-Working Containers - PF - Observed 1 toxic cleaning agent incorrectly labeled as window cleaner in spray bottle. CDI, bottle 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 lettuce cooling in covered container inside flip top prep cooler. CDI, operator transferred lettuce to walk in freezer to rapidly cool. Observed chicken cooling in tightly stacked racks and cooling at 48 degrees F at 2:14 at 48 degrees F and at 3:44 at 46 degrees F. Cooling rate calculation indicated failure to meet effective rate. Wings transferred to shallow pan in walk in freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed ingredient shaker bottles and some dry food storage containers not labeled by common name of food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch on their wrists.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lids open. 5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster.

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

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over pre washed and read to eat foods in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce, pico in prep unit over 41 degrees F. Observed ranch dressing over 41 degrees F and cheese overstacked in prep unit above 41 degrees F. Vr to ensure long term compliance of cold holding and TCS foods are held at required temperature. See temperature observations above. TPHC discussed as option. Effective January 1st, 2019 all TCS foods must be cold held at 41 degrees F and below.

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 prep date used on pasta but operator stated facility redated product when removed from walk in cooler and placed in prep date on date product was removed from container. Observed pasta with date of 8/20 that had prep date of 8/19 in walk in cooler. Observed corned beef with prep date of 8/8. CDI, foods voluntarily discarded by PIC. improvement made since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pasta cooling in deep covered containers at 66 degrees F. CDI, operator transferred to shallow uncovered pans to rapidly cool.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep surface and cloth used to stabilize cutting board.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed broken glass in glass storage refrigerator behind bar. CDI, unit cleaned while on-site.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust buildup under hood ventilation system.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling cutting board that was used for raw poultry place the cutting board into the dish machine, then remove it after the board was clean without first washing his hands. CDI- discussion with employee; hands were cleaned.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling a turkey burger patty then handle a beef burger patty without changing gloves. CDI- discussion with PIC and employee about changing gloves if going from higher final cook (poultry 165F) to lower final cook temp. (beef 155F).

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed some chicken wings that were cooked but appeared to be not fully cooked (redness/blood on some wings). CDI- discussion with PIC about ensuring product is cooked to 165F prior to cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in a grill cooler above 41F and foods stacked too high in flip top coolers above 41F (see chart). CDI- grill cooler items discarded; other items transferred to walk in cooler. Verification required to ensure compliance.

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 chicken wings and pasta containers without datemarks. CDI- products dated. 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 buffalo chicken dip from 4/26. CDI- discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaning chemical bottles stored above sink while raw poultry was in sink. CDI- chemicals were relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling in the walk in cooler at 122F at 11:50AM drop to 96F at 12:50PM. CDI- wings were placed onto a sheet pan for faster cooling.

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

4-501.11 Maintain equipment in good repair. Observed a non-functional grill cooler along cook line. Items in unit were discarded. Discontinue use of cooler until it is functional.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Kitchen manager, bar tender, and server could name only a few of reportable symptoms / illnesses. One employee did not know required information was posted in facility. CDI- supplied facility with Mecklenburg County Employee Health Policy form for use.

2-301.14 Wash hands before donning gloves and between gloves uses. -P: Observed employees putting on gloves to work with food without washing hands prior. CDI- direction to re-wash and education. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Observed employees re-contaminating hands at faucets after washing. Stopped employee and had hands re-washed. Education discussion.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Mushrooms and onions holding on stove top 110 F. CDI- item voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items holding in prep coolers above 41 F, with some above 45 F. CDI- items above 45F voluntarily discarded. Food between 42-45 F moved to cooling refrigeration. Refer to temperature chart.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found large tub of pasta not dated. Found buffalo chicken not dated. Found cut cabbage dated 1/25. CDI- all items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed bison burger on menu that is offered under-cooked is not included in Consumer Advisory.CDI- asterisk added to menus while on site. New menus within 10 days.

3-501.15 Cooling Methods - PF: Found portions of bagged rissotto 67F from morning, according to PIC. Do not bag hot food and stack for cooling. Allow unbagged product to cool to 41 F before bagging. CDI- rissotto voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Found cooking oils and other unlabeled bottles at cook line. Label as to ingredients.

4-501.11 Maintain equipment in good repair. Found some door gaskets of prep coolers splitting. Repair.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee wipe his hands on a soiled towel that was tucked into his apron then proceed to put on single-use gloves. CDI- discussion with employee and PIC about handwashing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink located next to the ice machine. CDI- dispenser was refilled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked bacon stored above sauteed mushrooms in the walk in cooler. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey burger patties stored above raw beef patties in the walk in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine. No point escalation as other violations listed under #14 have been corrected since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods in a flip top cooler on the prep. line cold holding above 45F (see chart). These items were transferred to the walk in cooler for cooling. VR 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 pre-portioned fettuccini cooling in the walk in cooler. The product was stacked greater than 3 inches high and was tightly wrapped. The product went from 52F at 3:50PM to 51F at 4:50PM. CDI- items were transferred to a sheet pan for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in the kitchen on the walls around where the deli slicer is stored.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items being stored on the floor in the walk in cooler and freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stored clean and stacked while wet.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked steak being stored in the same container as fully cooked chicken in the grill cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer, immersion blender, food processor bowl, and 4 utensils/food storage containers all stored clean with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods cold holding in the flip top coolers above 45F (see chart). Some of these items were recently prepared and others were filled above the container fill lines. CDI- items were relocated to the walk in cooler for cooling. EHS also observed a roasted garlic and oil mixture being stored at room temperature; this product was discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottles stored above clean linens on a dry storage rack. CDI- storage rearranged.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 4 bulk food storage bins without labels on them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of cleaned plates/bowls and some metal containers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed a QUAT testing kit on site that expired in 2015. VR required.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed an employee rinse hands in the hand sink. CDI-Stopped the employee to fully wash their hands correctly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee dump product into the hand washing sink. CDI-Explained that only handwashing should take place at a hand sink. Use a prep sink for dumping product. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand sink next to the ice machine. CDI-Paper towels were brought out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the dicer and two pans. CDI-The items were brought back to the dish machine for proper cleaning. REPEAT.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed product not fully reheated. The beer cheese and the queso were holding at about 100F. CDI-The items were placed back on to the stove top for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, diced chicken, and the roast beef overstacked in the prep units and is holding above 45F. CDI-The top portions of the product were removed and placed into the reach in cooler for rapid cooling. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving on the inside of the flip top cooler. Have cleaned.

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 missing grouting throughout the flooring in the kitchen. Have repaired. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks scattered throughout the flip top prep units. CDI-The drinks were removed. Drinks are acceptable as long as they are kept away from facility product, and kept covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the chopper and the slicer. CDI-The equipment was properly cleaned and sanitized. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese overstacked in the flip top unit. The product was at 56F. CDI-The product was discarded. **STARTING JANUARY 1, 2019 COLD HOLD WILL CHANGE TO 41F OR BELOW.**

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes and pico cooling with tightly covered lids. CDI-The lids were removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of seafood, and several boxes of frozen product stored on the floor in the walk in cooler and freezer. CDI-The boxes were placed onto shelving.

5-205.15 Maintain a plumbing system in good repair. Observed small leak at the piping at the mop sink. Have repaired.

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 missing grouting throughout the flooring, especially along the prep line. Have regrouted. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee barehanding lemon for a drink. CDI-The drink was discarded, employee washed their hands and used the tongs for the new drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the chopper, and several pans containing food buildup. CDI-All dirty equipment was brought back to the dish machine for cleaning and sanitizing. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of degreaser. CDI-The bottle was properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control management. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large box of turkeys stored on the floor in the walk in freezer. Have placed onto the shelving. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed a hair in the chicken tender container. CDI-The hair was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the tall reach in meat cooler. Have cleaned. REPEAT.

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 flooring with missing grout in the kitchen. Have repaired. REPEAT.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling raw chicken and then handle raw salmon. Also observed same employee grab a wet wiping cloth from the sanitizer bucket to wipe down the counter without washing hands afterwards. CDI-The employee washed hands at both occurance and then donned clean gloves. The piece of salmon was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the onion chopper that was stored on the clean equipment rack. CDI-The chopper was sent back to the dish machine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest management.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on the prep counter upon entrance to the kitchen. CDI-The cloths were placed into sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying. REPEAT.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets and several gaskets beginning to tear. Have replaced. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards in need of resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the shelving in the reach in coolers. Have cleaned.

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 flooring in several areas with missing grout. Have repaired.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee use wet wiping cloth from sanitizer bucket to wipe down counter tops and then immediately touch food product. CDI-Had the employee discard food product and wash hands properly before donning clean gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and chicken stacked over the containers and holding out of the required 45F or less. Also observed guacamole, and pimento in the salad flip top cooler above 45F. CDI-The top layers of the chicken and lettuce, and the guacamole and pimento were discarded. 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 missing dates on the pico, cooked brussel sprouts, fettuccine, and risotto. CDI-All items were properly date marked. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes stored on the floor in the walk in freezer. CDI-The boxes were picked up off of the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean equipment rack. CDI-The pans were un stacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets on reach in cooler doors. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hood vents. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on the prep counters near the cook stations. CDI-The drink were removed and placed on lower shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sauteed onions made the previous day were cold holding at 53 in the flip top cooler. CDI-The onions were 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 missing date labels for the sliced turkey, shaved prime rib, pico de galo, and sauteed onions. CDI-All products were properly date marked. 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 sauteed mushrooms and kale slaw cooling in the flip top coolers, chicken individually bagged cooling in the flip top coolers. CDI-The bagged chicken were all opened and placed onto a sheet pan and placed into the walk in cooler. The slaw was placed into the reach in cooler and the sauteed mushrooms were placed in to the walk in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed missing thin probed thermometer. VERIFICATION REQUIRED WITHIN 10 DAYS.

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 use cup stored in the sugar bin. CDI-The cup was discarded. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of tator tots stored on the floor in the walk in freezer. CDI-The box was placed on the shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurfacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of buildup on the ice scoop storage container. Have cleaned.

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 missing date labels on the garlic aoli, sliced turkey, sliced roast beef, and the date on the salmon when taken out of the freezer. CDI-All items were properly dated. 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 soy-ginger dressing past the time/temperature date mark. CDI-The product was discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar, brown sugar, and lentils with no label indicating the common name of the product. CDI-The containers were labeled.

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 disposable cup stored in the container of sugar. CDI-The cup was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked wet. Fully allow equipment to air dry prior to stacking.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bell peppers and celery stored above washed lettuce and other produce. CDI - Storage order reversed by PIC. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lipstick residue on one martini glass and clean utensils with crumbs present in storage bin. CDI - Items were cleaned. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle cleaner stored over clean aprons on shelf near office. CDI - PIC placed cleaner on bottom shelf. -1-

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 freshly fried wings cooling in low boy, freshly cut tomatoes and lettuce cooling in prep instead of walk in. CDI - Items pulled and placed in walk in to cool and staff notified to cool in large equipment and then place in cold holding. Observed tightly covered pico de gallo in walk in with lid snapped on. CDI - Lid unsnapped for cooling. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with rubber bracelet and ring on hand while preparing food. Remove these prior to beginning food prep. -0-

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee beverage covered with straw on wait station. Removed with instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dark biofilm inside ice machine. Started 3-step cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken & buttermilk at breading station at 48 F. Products are held in tub on ice with the ice only contacting the bottom of the products. Gave instruction to use a larger pan that will allow the ice to come up and around the containers to provide proper cold hold for this station. Foods had been on line less than 4 hrs and were returned to walkin and fresh, cold product was placed on proper ice bath.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 containers of seasoning without labels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 3-comp and prep sinks with build up in front corners. Gave instruction. Done while on site.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serve condiment cups and coffee filters needing inverted to prevent cross-contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on handsink. Sink was thoroughly cleaned while on site.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed biofilm inside ice machine. Gave instructions for 3 step cleaning. Manager states maintenance service will be called to thoroughly clean unit.

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 baked potatoes from yesterday in walkin above 45 F. Product was covered before cooling as evidenced by condensation on lid. Potatoes were 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 cheese, salami, baked potaoes overnight without dates. All other products were dated. Gave instruction.

/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 Chill foods with similar methods. Observed tightly covered, closely stacked, cooling vegatables and individual portions in deep pans. Multiple products were being improperly chilled and baked potatoes had exceeded cooling parameters. Discussion of methods and use of speed rack.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken wires on frier baskets.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. Observed employees cleaning up, leave cook line and return to cook line to prepare food without changing gloves and washing hands. CDI both employees discarded gloves, washed hands and put on clean gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw fish thawing in food prep sink with pan of green peppers on drainboard of sink. CDI by relocating peppers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed three baked potatoes in drawer warming unit 110-112F. CDI by discarding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed numerous products in tops of prep units above 45F. See temperature chart. Temperature violation most likely due to overstacking of product in containers. CDI by removing excess product and placing in refrigeration unit below.

4-501.11 Maintain equipment in good repair. Observed a couple of torn gaskets on refrigeration units. Also observed salad prep unit with water building up on interior.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. Observed chili in table top hot holding unit 84F. Chili had only been in unit for less than 30 minutes. Unsure if chili would reach 165F in unit. CDI by instruction- chili was heated on stove top to 165F and placed back in hot holding unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed portion bags of diced chicken and pre-cooked prime rib in prep unit on line without dates. Unable to trace to larger supply in walk in cooler CDI by dating items.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. Observed corn dogs in prep unit past 7 day expiration time. CDI by discarding.

An 4-501.11 Maintain equipment in good repair. Observed ice build up in reach in freezer on line. Ensure unit is properly functioning; have unit serviced as needed.

2-301.14 When to Wash - P Observed staff members to fail to perform handwash/glove change after handling raw hamburger patties with gloved hands and touching face with gloved hands. In these situations a handwash and a glove change are required.-CDI Staff members were directed to wash hands and change gloves.

7-201.11 Separation-Storage - P Observed toxic quat ammonia cleaner in a bottle marked as a sanitizer. -CDI Bottle was emptied.

2-303.11 Prohibition-Jewelry - C Observed staff members to be handling food while wearing watches. Foodhandlers shall not wear any items on their hands or arms below the wrist except for simple metal band rings with no cut outs or gems.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the water heater to have a leak. If the water heater is replaced for a unit other than an unit identical to the one in place, the County Plan Review process must be involved. Do not make changes to the water system of the faciltiy without approval. The number for CTAC is 704-432-4668 ext. 4. The facility was found to still have proper hot water supply and temperature.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked pans and plastic containers. All items must air dry. Do not towel dry items. Do not wet stack. -REPEAT

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency Observed can-opener blade and slicer left soiled. -CDI Items were removed for cleaning. -REPEAT

4-301.11 Cooling, Heating, and Holding Capacities-Equipment Observed salad cooler not holding proper air temperture. Ensure the food is kept at 41F-45F or less. Augment the cooler with ice as needed and have the air temperature issue resolved as soon as possible. -CDI Items were removed to the walk-in cooler.

4-901.11 Equipment and Utensils, Air-Drying Required Observed items wet stacked. Do not wet nest items. They must air dry. -REPEAT

4-501.11 Good Repair and Proper Adjustment-Equipment Observed torn cooler gasket. Replace the cooler gasket.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency Observed soiled slicer left from the previous day. Observed can-opener blade to be left soiled. -CDI Items were removed for cleaning.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food Observed some cans with significant dents in them. Do not use dented cans. -CDI C. Elmore directed that the dented cans not be used.

.3-501.13 Thawing Observed fish thawing in a sealed plastic package. Open all fish to expose it to air while thawing. This instruction was evident on the package.

4-901.11 Equipment and Utensils, Air-Drying Required Observed wet stacked metal pans left from the previous day. Do not wet stack thing, items must air dry.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking Observed personal items (phones, purse) improperly stored in the kitchen. Observed personal drink improperly stored. Store personal items away from the commerical items.