COWBELL

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee repeatedly wash hands and then recontaminate hands by handling the paper towel dispenser and/or the faucet prior to donning gloves. CDI: Employee educated and rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drain tube for AC unit draining into handsink. Observed employee obtain water from handsink for ice water for thermometer calibration. VERIFICATION REQUIRED within 10 days by 8/7 to ensure no handsink contamination.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef/burgers stored over bacon in walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat onions in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Obsevred used utensils for grill stored in a container of cooked bacon. CDI- Utensils removed and cleaned. Bacon discarded.

4-501.114 (F) Maintain sanitizer at correct concentrations when being used to sanitize. Sanitizer dispensers shall be operated in accordance with manufacturer instructions. -P Observed sanitizer coming from dispenser at 0ppm quat at the 3-comp. Sanitizer dispenser would not maintain primed and only hot water is available, when sanitizer shall be prepared with room temperature water for efficacy. CDI: Facility made chlorine sanitizer using bleach 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion straws at expo holding below 135F. CDI: Onion straws voluntarily discarded. Facility will now hold this item on TPHC. TPHC procedures filled out today. 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 several items in prep units holding above 41F including but not limited to sliced tomatoes, cut lettuce, ranch, honey mustard (house made with dairy), and other house made dressings with dairy. CDI: All items above 41F were voluntarily discarded. Fresh items were pulled out to the unit. Some of these items will now be held on TPHC. TPHC procedures filled out today. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach in facility at reach in freezer. EHS recommends increasing pest control frequency.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel stored in 0ppm sanitizer. CDI: Bucket refilled to proper concentration. See #16.

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 tongs stored hanging on shelf loose and in a high traffic area where they were repeatedly bumped. Store tongs in a clean area.

4-501.11 Maintain equipment in good repair. Observed shelving in various areas used for storage chipping and/or rusted. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed raw wood used to line shelf underneath of microwave.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips on site. Facility has a quat dispenser they were using at time of inspection (see #16). Provide quat test strips or discontinue use of quat sanitizer. VERIFICATION REQUIRED within 10 days by 8/7 to ensure test strips in place for sanitizer in use.

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 significant build up on equipment throughout including but not limited to shelving, speed racks, sides/exteriors of equipment, interior of microwave, and on gaskets of refrigeration. Ensure thorough and more frequent cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink hot water knob/valve broken and unable to turn off to temper water for sanitizer dispenser. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed pistol grip sprayer and hose with water left on coming from mop sink. Provide high pressure back flow or disconnect hose when not in use. VERIFICATION REQUIRED within 3 days by 8/1 to ensure no back flow concern.

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 unfinished dry wall above mop sink area. Observed flooring is severely damaged, peeling, pitted, and no longer smooth and easily cleanable throughout. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up in hard to reach areas of facility including walls, ceiling tiles and AC vents. Observed debris and other small items on floor throughout kitchen in hard to reach areas. Observed build up on floor in corners and underneath/between larger pieces of equipment.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks stored on top of server ice machine and at prep table drain board.

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 house made salsa in WIC recorded past 7 days. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Sliced tomatoes cooliong in flip top cooler. CDI - Discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bar dish machine recorded 0ppm chlorine. Primed 3 times and still did not record a reading. EcoLab called and bar will cease using dish machine until repaired. Quat dispenser recording 0ppm Quat. EcoLab called for repair. Facility will make sanitizer manually using bleach. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One interior of tray was soiled with food debris. CDI - Taken to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 queso in WIC recorded at 50F. PIC stated the cooled queso down yesterday in an ice bath and stirred with blue ice wand and pulled queso at 45F and brought to WIC. Assure product is cooeld correctly via correct paremeters of above. CDI - Discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two chemical bottle unlabeled. Label. 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 Incorrect cooling method for queso (see # 20). CDI - Queso 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 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 Raw salmon thawing by sitting out at room temp. CDI - Salmoved moved to cooler.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Scoop for flour was stored with handles in. CDI - Scoop adjusted.

4-202.11 Multiuse 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 Breading strainer had exposed wires. Discarded. CDI

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility did not have bleach test strips. Obtain. VR.

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. WIC shelves and walls have heavy debris build-up inside. Clean.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Whole tomatos and cut onions sitting directly on shelf. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beer cheese and chili recorded below 135F. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mozz, cut tomatos, and liquid batter by fryer station recorded above 41F. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Horseradish dated for 7/6. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Shelves starting to rust in beer WIC.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on top of ice machine. CDI - Moved

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Tray of raw eggs stored on top shelf in WIC above other RTE foods. CDI - Moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Dry cloth sitting on top of raw onions. Cloth napkins sitting on burger buns. Do not allow foods to contact such linens.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Asian slaw, cheese, and diced Tomatoes in flip top recorded above 41F (see chart). CDI - Discarded. Unsure what caused temp. Abuse. 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 .

3-501.15 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 Three pans ( 1 wings two onions cooling in WIC) uncovered but directly stacked on top of each other. Cooling rate was .26 and would not meet, CDI - Trays brought to freezer for rapid cooling. Separate pans to allow air flow when cooling. REPEAT. Points not escalated due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One cook not wearing a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. One employee towel drying dishes. Do not towel dry, air dry only.

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. Exterior of coolers, cooler floors, handles, exterior of fryer baskets all in need of cleaning.

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. Wings recorded at 45F. PIC stated they were cooked and started cooling at 8:30AM thus failing cooling. CDI - Discared. Wings were placed in a tub with lid on. When cooling wings use a sheet tray 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two containers of milk and buttermilk, ground beef not dated. CDI - Dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Wings cooled incorrectly (see # 20). CDI - Wings discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. One dry cloth in tub of onions. CDI- Discarded.

4-501.11 Maintain equipment in good repair. Lid to flour bin cracked.

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 One employee placed onion ring in tray with bare hands. CDI - Discarded. Employee washed hands and put on gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One bowl dirty. CDI - Bowl placed in 3 comp. Sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Entire WIC was down and not holding proper temps. All TCS foods discarded (see chart). Facility made an immediate call for repair. Facility will use smaller beer WIC in the meantime. VR. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Raw chicken cut and prepped cooling in reach in cooler. CDI - Moved to beer WIC for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on high shelf above Mac and cheese cooling. CDI - Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw salmon stored above impossible burgers in freezers. All items were covered. CDI - Storage order reversed. 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 Cheese and pasta recorded above 41F, CDI - Cooled down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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. Bottom of reach in coolers in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plates and small dish soiled with food debris. CDI - Brought to dishwasher. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 Prosciutto observed with date of 10/2. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Personal phone stored on main unit cutting board.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Open personal drink stored on high shelf above prep sink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee brought out two cucumbers from WIC without gloves. CDI - Cucumbers discarded. Always wear gloves when handling RTE foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.15 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 Prepped pico and tomatoes cooling in flip top and container with lid on. Dumped out onto sheet tray for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean wall near fryer station

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cut tomatoes recorded at 47F, PIC stated they were cut at 10AM and placed in reach in unit. CDI- Discarded, Failed to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic equipment observed. Air dry before stacking.

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. Chemical shelves in need of cleaning. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Grime build up in ice machine. Clean.

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 . Beer cheese cooling in reach in cooler. CDI - Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present near bar dish machine and back dish machine. Contact pest control to address.

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. NFCS (dry storage shelves) in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Faucet for mop sink leaking. Repair

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bar tender washing Limes and lemons in handsink, CDI- Stopped and directed to not wash limes/lemons in handsink

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 Main dish machine sanitizing at 0ppm, CDI- Called for repair on and repair arrived on site and repaired dish machine. use test strips to check machine and assure it is Sanitizing properly.

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 . Cheese in WIC, lettuce on flip top. Lettuce in reach in all recorded above 41F. CDI- All discarded. 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. Gaskets at bar have black grime build up and in need of cleaning.

2-401.12 Employees experiencing persistent sneezing, coughing, or runny nose may not work with exposed food, clean equipment, or clean utensils. For more information on employee health policy please visit: http://meck.co/FoodSafety Personal drinks not segregated. CDI - Discarded

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 . Chili recorded at 75F, PIC stated chili stated cooling at 10:00, thus failed to reach 70F in 4 hours. CDI- Discarded.

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 . Multiple items recorded above 41F in flip top cooler. CDI- Placed on TPHC, Unit does not appear to be holding. PIC will call for repair and facility will hold TPHC until repaired. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bleach bottle not labeled. CDI- Discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Incorrect cooling method of cheese sauce and chili. Cheese sauce in container with tight fitting lid. CDI- Submerged in ice bath with ice wand.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting boards scarred and needs replacement. Replace

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No written clean up procedures on site, CDI- Given.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Smoke tomato bleu dressing not dated, CDI- Chef knew date of prep and dated as such.

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 One dented can not segregated. CDI- Removed and segregated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employees prepping food without a hair restraint. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop stored with handle touching ice. CDI - Fixed

6-501.12Floors,walls,ceilingsincludingtheattachmentssuchassoap,toweldispensers;lightfixtures;andheat/acventcovers shall be clean. Caution should be used to minimize food exposure. Fan dusty, Clean fan REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal food stored in reach in cooler with facility food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Roasted tomatoes stored at 46F, CDI- Discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemical bottle stored over onions on shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a hair restraint.

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. Fan dusty, Clean fan.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two personal drinks stored on top of bar dish machine. CDI- Removed.

2-301.14 Wash hands after activities that contaminate them. -P Employee handled raw chicken, discarded gloves and did not wash hands before donning new gloves. CDI- Stopped and directed to wash hands.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of milk not dated. CDI- Dated. REPEAT. Points not escalated due to overall good date marking.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Gravy cooling in large bowl with ice wand in it. After 20 minutes it was determined ice wand was not cold. CDI- Cooling adjusted, ice added as an ingredient, new ice wand placed in product and placed in WIC. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plates soiled with food debris. CDI- Taken to dish machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cole slaw not dated. CDI- Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two cleaner bottles not labeled. CDI- 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 Beer Cheese cooling incorrectly. CDI- Cooling method changed.

3-501.13 Use approved thawing methods. Vacuum packaged salmon thawing in sitting water. CDI- Thawing method changed.

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 Observe employee wash hands and turn faucet off without a barrier. CDI via education, rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed shaker basket stored in bar hand sink. CDI- Removed. Clean sink. Do not store anything in hand sinks.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee was drying knives with a rag. Do not dry equipment and utensils With a rag, paper towel, etc. Allow all to air dry. CDI- Employee stopped.

4-501.11 Maintain equipment in good repair. Reach in cooler gasket damaged and in need of repair/replacement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Person phone stored on green shelf alongside personal drink. REPEAT Personal lunch stored in reach in cooler on top of facility food, Store personal food on bottom shelves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili and cheese sauce recorded below 135F on hot well. CDI- Re heated to 165F+ (see chart). Assure products are temped. before transferring to hot well for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese sauce and lettuce recorded above 41F (see chart). CDI- Cheese sauce discarded, lettuce cooled down.

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 TPHC items on front line not marked with a begin/end time. CDI- Time marked.

3-501.13 Use approved thawing methods. Vaccum packeged salmon not thawing according to instructions, to remove from packaging. Facility will change thawing methods.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on green shelf. Keep in designated areas.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee personal drink stored on shelf with/above clean plates. CDI: drink was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stored on dish shelf with food debris remaining. CDI: pans removed from shelf and stored at dish pit fro cleaning.

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 lettuce and tomato > 41F in pans cooling inside walk-in cooler while covered. CDI: items removed and stored in more shallow pans and uncovered.

General Comment: 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 dry good containers of seasonings not 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 small plastic cups stored in containers of dry goods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on dish shelf.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 2 dented cans of hoison sauce. CDI: Product voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items in the reach in. CDI: Items reorganized. Observed raw burger stored behind ready to eat items in the front of the drawer. CDI: Products rearranged.

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 cheese sauce cooling after 1hr 55 min at 116F. CDI: Product was rapidly reheated to over 165F. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pasta cooling at a rate of .016F/min. CDI: Pasta cooled with ice.

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

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 smoked tomato bleu sauce from 10/24, turkey from 10/31, black bean burgers from 10/31 and eggs date marked 10/24 but per PIC they were done 11/4. CDI: Eggs properly labeled. All other items voluntarily discarded. Observed black bean burger in cooler drawer date marked 11/1 but it was prepared 10/31. CDI: Product was 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 cheese sauce cooling in deep large pan. CDI: Product rapidly reheated and then placed in shallow pans, on ice, with ice wands, and stirring. Observed pasta cooling in deep, covered container. CDI: Product placed in a perforated pan with ice on it and stirred. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is cooking and cooling a large amount of products. A better cooling system must be put in place, more cooling refrigeration shall be provided, or menu changes may be required.

4-501.11 Maintain equipment in good repair. Observed large white storage container lid with large crack in it that is covered with duct tape. Replace lid.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in wall where dish drying racks are. REPEAT VIOLATION Previous violation corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch in squeeze bottle holding above 41F in prep top and buttermilk on ice above 41F. CDI: Ranch rapidly cooled in ice. Buttermilk discarded and remade with ice bath that goes up and around product. Observed pimiento cheese and mushrooms in cooler drawer above 41F. CDI: Pimiento cheese rapidly cooled. Mushrooms to be used by end of day REPEAT VIOLATION

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 unapproved rings. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in soapy water. CDI: Wet cloth removed to dirty laundry area. REPEAT VIOLATION

3-302.15 Wash fruits and vegetables prior to use. Observed employee pull head of lettuce from cooler and immediately cut and place it on plate without washing. No proof of lettuce being pre-washed could be found. CDI: Lettuce washed and new plate obtained.

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 handles of scoops down in spices in upstairs storage.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on salad cooler doors and cooler drawer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard pulling from wall under handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed containers of raw shell eggs sitting on top of blueberries in walk-in cooler. CDI (Corrected During Inspection): PIC (Person in Charge) relocated raw shell eggs.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm quat. CDI: PIC replaced sanitizer container and quat was dispensing at proper concentration. Observed dish machine in kitchen running at 10ppm chlorine. New bottle of chlorine had been attached to sanitizing line. CDI: PIC primed sanitizer. Dish machine running with 50 ppm chlorine after priming.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee reheating turkey burgers to 165F after being held below 135F on stove top. Employee told EHS (Environmental Health Specialist) that burgers were done twice before burgers had reached 165F internally. EHS explained that burgers have to hit 165F in all parts before reheating is complete. CDI: burgers eventually reheated to 165F.

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 large container of chicken gravy cooling on counter with ice wand in it. Chicken gravy was above 70F at 12:49pm and had been made around 10:30am per PIC. Ice was melted in wand. Chicken gravy did not cool from 135F to 70F within the 2 hour time period. CDI: cheese sauce voluntarily discarded. EHS advised that ice wand be replaced once ice is melted and that sauce be stirred frequently to ensure proper cooling throughout product. PIC stated they will start to put chicken gravy in metal pans, on ice bath, and stir frequently to ensure proper cooling. EHS emailed helpful cooling documents along with inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items holding below 135F including burgers on stove, and chili and chicken soup in steam well. CDI: All items reheated to 165F. Ensure items are properly cooked and reheated for hot holding. Ensure product does not go above fill-lines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed squeeze bottle of roasted tomato and mayo sauce sitting out on counter above 45F. Ensure this item is maintained at 41F or below or kept on TPHC. CDI: sauce placed in prep cooler to quickly cool.

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 heavy cream in walk-in cooler without date labeling. CDI: PIC voluntarily discarded cream. 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 container of romaine lettuce dated for 12/24. CDI: voluntarily discarded.

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 REPEAT Observed items on TPHC without time label upon arrival. CDI: items properly labeled for 11am-2pm per written procedure.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisks on menus next to salmon items. PIC stated that salmon is never served undercooked. VERIFICATION REQUIRED to ensure asterisks have been removed from menu or that parasite destruction letter is provided.

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 Repeat Observed chicken gravy cooling on counter with melted ice wand inside. chicken gravy did not meet proper cooling parameters. CDI: chicken gravy voluntarily discarded. EHS talked with PIC about proper cooling methods. EHS emailed helpful cooling documents along with inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of water without labeling in kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with quat below 50 ppm by make line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being stacked while wet throughout drying areas.

4-501.11 Maintain equipment in good repair. Observed bottom shield missing from reach-in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on non-food contact portion of slicer and mixer at milkshake station.

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. Repeat Observed wall by mop sink with raw wood exposed and hole in wall. 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 cleaning needed on ceilings above dish machine, on walls behind dish machine, and at milkshake station.

Observed an employee drink stored on the prep sink where raw burgers were stored. CDI- Drink moved to a designated area. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed a bin of tomatoes being washed in the prep sink where beef blood was still present from prepping burgers before. Corrected during inspection (CDI) removed bin of tomatoes and cleaned the sink properly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

No Points Deducted: Observed a chicken breast removed from the fryer at 148F. CDI- Returned to the fryer for 5 more minutes and informed the cook to use a thermometer when food is finished cooking. (The other chicken breast in the same fry basket was above 165F). 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

-Observed a bin of noodles in the walkin cooler at 48-49F. CDI- Discarded. -Observed a container of eggs in the walkin cooler at 50F. CDI- Discarded. -Observed horseradish sauce at 47F dated 7/31. CDI- Discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

No Points Deducted: Observed no time stamp on the food items that are being held as TPHC. CDI- Labeled. Follow the rule below. 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 a pan of cooked onions cooling on the counter at room temp. Per Travis, they were cooked about 20 minutes ago. Onions were at 86F. CDI- Placed in the walkin cooler on a shallow pan. -Observed bacon and onion marmalade cooling in a thick pile in the walkin cooler. The edges were cooler than the center. CDI- Placed on a shallow pan. 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

No Points Deducted: Observed bar employee with nail polish scooping ice into cups (without any gloves). CDI- Informed the PIC and gloves provided. Follow the rule below. 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

No points Deducted: Observed the bins containing clean dishes collecting buildup and debris inside and out. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

-Repeat: Observed walls and ceiling around water heater, mop sink, and walk in area are under construction. Facility is redoing mop sink area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Observed walls in the kitchen collecting residue and debris. Clean. 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.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items and washed produce. VERIFICATION REQUIRED

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 milk, asian slaw, goat cheese, and wings with no date. CDI: Items dated. Observed arugula dated 4/20. Arugula was actually done today. CDI: Employees reminded to change containers and put correct dates on containers.

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 cheese sauce cooling in walk in in deep metal pan. CDI: PIC moved cheese sauce to smaller pans and added ice wands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water at cook line. CDI: Wet cloths moved to sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and containers throughout facility. CDI: Items separated for air drying.

4-501.11 Maintain equipment in good repair. Observed cracked container with corn in it in reach in. Observed damaged gasket on reach in coolers. Observed reach in coolers with no handles.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls and ceiling around water heater, mop sink, and walk in area are under construction. Facility is redoing mop sink area.

Observed a large bin of red sauce sitting with a thawed ice wand in it at 97F. Per the cook, it had been there since 9AM. CDI- Item reheated to 195F on the stove top and placed in an ice bath with another ice wand inside of it. 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 unlabeled containers of items that are not easily identifiable. Per the PIC, they were pretzel salts, honey, and hoisin sauce. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Repeat: Observed a wet towel sitting on the counter top. CDI- Placed in the dirty bin. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

No Points Deducted: Observed pans stacked wet. CDI- Rearranged. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

No Points Deducted: Observed no lid/covering on the single service cup holder on the wall. Provide. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

-Observed buildup on the shelves containing clean utensils/equipment. -Observed heavy buildup inside of the bins containing clean equipment. -Observed multiple pans (stored as clean) with residue and debris inside. -Observed buildup inside of the microwave, under the beer spouts, and on and under the bar mats. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

No Points Deducted: Observed the mopsink not in operation. Turned off due to facility replacing water heater. Per PIC, they use the mop sink downstairs and the work will be completed in the facility by Monday. 5-205.15 Maintain a plumbing system in good repair. VERIFICATION WILL BE WITHIN 10 DAYS.

No Points Deducted: -Observed buildup and residue on the walls. -Observed the walls around the mopsink area down and about to be rebuilt this weekend. -Observed the cove bases separating from the wall by the handsink. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pastrami and pulled pork in cooler drawer above 45F. CDI: Items voluntarily discarded. Cooler drawer damaged and new door was ordered this morning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on metal table.

4-501.11 Maintain equipment in good repair. Observed cooler drawer door damaged, leaving an air gap and preventing food from maintaining proper temperature. VERIFICATION REQUIRED

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving in wall was damaged near handsink. 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 touch up paint needed throughout kitchen area. Observed handsink in need of recaulking.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust accumulation around vents and on ceiling tiles. •

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 pimento cheese in walk in date marked for 4/3. CDI: Item discarded.

4-502.11(A) Maintain utensils in good repair. Observed one set of tongs with coating peeling off. CDI: Tongs voluntarily discarded.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to be damaged in several places. PIC stated that the start date for the floor repair is Sunday, April 23rd. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one soda nozzle at the bar with black build up. CDI: Nozzle cleaned during inspection.

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 that facility keeps some items on time but had no paperwork. CDI: Paperwork provided during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that raw egg is offered as an option in a whisky sour. No asterisk or consumer advisory present on bar menu. CDI: New menus will be printed within the next week. Menus removed from circulation for now. VERIFICATION REQUIRED

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at fry station with no hair restraint.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed loose wall floor to wall juncture. PIC stated that facility is going to be getting floor and grease trap redone in the next month. Observed dust build up on ceiling tiles. REPEAT VIOLATION

35 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils, water and sauces not labeled as required.

53 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 dusty build up on exhaust and fan grates throughout kitchen including walk-in cooler. (REPEAT) 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in need of sealant to make smooth and easily cleanable.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine with 0ppm. A repair technician is being called. VERIFICATION REQUIRED. CDI- dishes will be washed in dish machine and sanitized in 3 comp sink until repairs are made.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked hamburgers holding off to the side on the grill at 98F. Per PIC burgers are parcooked during peak operating time until an order is placed and burgers are finished based on order. Observed chicken wings in reach-in cooler that PIC states are parcooked as well. CDI-discussed non-continous cooking options with staff. EHS emailed non-continous cooking form to PIC. Burgers were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce filled above fill line at 58F in flip top cooler and coleslaw 63F on ice. CDI-lettuce and coleslaw placed in walk-in cooler to rapidly cool.

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 quinoa dated 6/1/2016 in the walk-in cooler. CDI-product discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed burgers on menu cooked to order without consumer advisory. CDI-per PIC menu's are being reprinted tomorrow.

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 large container of chili cooling tightly covered in the walk-in cooler at 107F after 1 1/2 hrs. CDI-chili placed in ice bath with ice wand. Chili cooled to 69 after 30 minutes.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths lying around on prep surfaces throughout the facility.

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 dusty build up on exhaust and fan grates throughout kitchen. Observed hood in need of cleaning and missing filters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce in steam unit at 99F. CDI-Cheese sauce reheated and more water added to unit to hold sauce at proper temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few clear squirt bottles not labeled to indicate contents. Improvement made since last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on handle of cart and prep surface by grill.

4-501.11 Maintain equipment in good repair. Observed floor of walk-in cooler damaged and in need of replacing. Observed split gasket of prep cooler. Observed duct tape being used to hold front plate of ice machine onto machine.

5-205.15 Maintain a plumbing system in good repair. Observed draining pipe at 3- compartment sink broken at joint which directed water to drain. Water was being collected in container and on floor and mopped into drain. Repair professional was currently on-site to work on drain. Drain would be fixed before facility opened for lunch service.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obser ved food contact surface of blade on can opener accumulating debris. CDI- Can opener was removed to be re-washed. 4-601.11(E)(4)- Non-TCS food contact surfaces and enclosed components of utensils and equipment such as ice bins, ice machines, and distribution lines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine accumulating pink and black residue on shield. 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 tomato sauce made morning of inspection setting out on prep table in deep container at 103F. CDI- Container of tomato sauce was placed in deep ice bath. After second temperature was taken of cooling food (99F), EHS recommended active stirring. Ice paddle was used to actively stir tomato sauce. Tomato sauce cooled down to 70F within 2 hour time frame.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep surface by salad prep area and dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on drying rack wet stacked. CDI-Dishes were stacked in pyramid to air dry.

4-501.11 Maintain equipment in good repair. Observed duct tape holding front plate of ice machine onto machine. Upon arrival, repair professionals were presently working on hood system. Hood system was operating correctly, however was encapable of turning off without switching breaker switch. Repairman was called out before inspection and the issue was corrected during inspection.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed coffe cup sitting on prep sink upon arrival. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw turkey stored over boiled eggs in walk-in cooler. CDI, operator relocated foods for proper storage. Improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Maintain hot water above 110 degrees F when washing dishes. Observed hot water at 97 degrees F in wash vat of 3 compartment sink while employee washed dishes. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency-P - Ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent an accumulation of soil. Observed pink and black residue accumulating in ice machine. Observed slicer soiled with dried food debris and employees stated was not used today.CDI by instruction, slicer relocated for cleaning.

3-401.11 Raw Animal Foods-Cooking - P,PF Raw chicken shall be cooked to at least 165 degrees F. Observed final cook temperature of chicken at 157 degrees F. CDI, operator voluntarily discarded chicken breast.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed cut lettuce overstacked, cut tomatoe overstacked in ice above 45 degrees F. Observed 2 containers of slaw cold held above 45 degrees F. CDI, operator relocated foods to rapidly cool. Observed buttermilk at breading station cold held above 45 degrees F on ice. CDI, proper ice baths and Time as a Public Health Control was discussed with operator. Handout given to operator.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark potentially hazardous food that is ready to eat and held over 24 hours. Observed Pulled pork without a date of preparation in low reach in refgrigerator. Observed a container of pulled pork in walk in cooler with a date of preparation of 4/19. Observed blanched mushrooms without a date of preparation and PIC could not determine when it was prepared. CDI, operator voluntarily discarded foods.

7-201.11 Separation-Storage - P Store toxic substances so that contamination of equipment is prevented. Observed a spray bottle of glass cleaner stored next to in-use ice scoop at bar. CDI, operator relocated spray bottle.

3-501.15 Cooling Methods - PF Use proper methods to cool foods. Observed large container of pasta cooling in walk in cooler. CDI, operator separated pasta to several shallow containers to rapidly cool.

4-302.12 Food Temperature Measuring Devices - PF Provide small diamter probe thermometer to measure temperature of thin substances like burger patties or filets. Observed no small diamter probe thermometer avaialable on site. Verification required by 5/7.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean equipment and single-service articles in a clean, dry ara. Observed plastic spatulas stored in soiled area and in contact with of faucet at 3 compartment sink. Observed soiled apron stored on rack with clean equipment. Repeat. Observed single-service coffee filters stored uncoverd / unprotected at beverage area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 1 fryer basket, a wire strainer and plastic container no longer in good repair. CDI, operator removed items from use. Observed split gasket on standing reach-in refrigerator and shelving inside flip top prep cooler starting to rust. Resurface or replace.

6-301.12 Hand Drying Provision - PFDisposable towels or another means to dry hands shall be available at each handwashing sink used by food employees. Observed no disposable towels left at handwashing sink behind front door to kitchen upon arrival. CDI, operator refilled dispenser.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination is prevented. Observed sausage that operator stated was raw wrapped in bacon and stored over onions and other ready-to-eat foods inside low reach-in refrigerator. Observed raw turkey burger patties stored on rack over cooked chicken inside walk-in cooler. CDI, operator relocated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be clean to site and touch. Observed 2 knives in holster and 3 glasses behind bar stored as clean but soiled. CDI, equipment relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 2 containers of veggie burgers, 1 container of raw chicken, 2 containers of ground beef stored in low reach-in drawer below grill above 45 degrees F. Observed 1 container of cut tomatoe at prep area in container sitting on ice above 45 degrees F. Observed grilled onion and peppers that operator stated was recently prepared sitting on ice near grill. Time as a Public Health Control was discussed with operator for these items. CDI, onions and peppers were reheated on grill and other foods relocated to walk-in cooler to rapidly cool and other items were relocated to walk-in cooler to rapidly cool.

3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in sanitizer in between uses. Observed 1 wet wiping cloth stored on prep table in kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean linens and equipment in a clean, dry area. Observed clean aprons stored on shelf below prep table that were collecting debris. Observed clean towels stored on soiled shelf and unprotected. Repeat. Observed clean glassware stored in a refrigerator behind bar that was collecting debris and soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Observed a split gasket on door of beverage cooler. Observed condensation leak inside the reach-in flip top refrigerator near grill.

4-302.14 Sanitizing Solutions, Testing Devices - PFProvide quat test strips for sanitizer. Facility did not have quat test strips for quat sanitizer. Verification required by 11/20/14

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed water accumulating below flip top prep cooler and keg cooler behind bar. Observed soil debris accumulating on shelving that was storing glasswhere behind bar.

5-205.15 System Maintained in Good Repair - PPlumbing system shall be maintained in good repair. Observed leak at 3 compartment sink faucet. Verification required by 11/20/14.

2-401.11 Eating, Drinking, or Using Tobacco - C General Comment: Employees shall drink from a closed beverage container if handled to prevent contamination of equipment and hands. Observed 1 employee beverage on prep area near glassware at bar. CDI, operator discarded employee beverage.

2-301.14 When to Wash - PGeneral Comment: Employees shall wash hands before doning gloves. Observed 1 employee switch gloves without washing their hands. CDI by instruction.

3-301.11 Preventing Contamination from Hands - P,PFGeneral Comment: No bare hand contact with ready-to-eat food. Observed employee touch pulled pork that has been cooked with their bare hands. CDI, employee voluntarily discarded pork that they touched.

6-301.14 Handwashing Signage - CGeneral Comment: A handwash sign shall be located at each handwash sink used by food employees. Observed no handwash sign at handwash sinks. CDI, operator provided with signs.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PSanitizer shall be provided at proper concentration. Observed chemical dish machine providing less than 50ppm chlorine in kitchen. CDI, operator primed dish machine during inspection and dish machine now operating properly.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 3 large containers of hamburger beef at 48 degrees that operator stated was in unit overnight. CDI, employee voluntarily discarded 3 large containers of ground beef. Employee stated it was 40 lbs. of ground beef. Observed foods in flip top prep cooler above 45 degrees F. CDI, operator voluntarily discarded all PHF in flip top prep cooler.

3-501.15 Cooling Methods - PFUse proper procedures to cool food. Observed pulled pork cooling on rack at room temperature and at 74 degrees F. CDI, operator relocated pulled pork to walk-in cooler to rapidly cool.

3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be stored 6 inches from the ground. Observed soda drink syrup and dry foods stored less than 6 inches from the ground in upstairs storage area.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Clean equipment and single-service items shall be stored at least 6 inches from the ground and in a clean, dry area. Observed clean glassware and solo cups stored on shelf less than 6 inches from the ground in upstairs storage area.Observed several clean lids and utensils stored in container collecting debris and other soil.4-904.11 Kitchenware and Tableware-Preventing Contamination - C Invert utensils after cleaning. Observed clean spoons not inverted on shelf in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed condensation leak in walk-in refrigerator. Observed flip top prep cooler in kitchen not holding proper temperature. Observed 1 split gasket on low reach-in refrigerator. Operator called Greater Charlotte Refrigeration company during inspection.

4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed some debris accumulating between frying equipment and on some shelves in kitchen.

6-202.11 Light Bulbs, Protective Shielding - CGeneral Comment: Light bulbs shall be shielded, shatterproof or shatter-resistant. Observed non shielded or shatterproof / shatter-resistant light bulbs over clean glassware and singel-service items in upstairs storage room.

General Comment- Maintain proper hand washing. Observed employee washing dishes and handling dirty dishes then clean dishes without washing hands in between. PIC instructed employee on proper hand washing. Did not observed any other hand washing violations.

Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed mold build up in ice machine and sticker residue remaining on plastic food bins that are stacked together at dish area. PIC instructed to clean ice machine and re-wash dishes with sticker residue.

Observed butter sitting at room temperature to soften before mixing in with other ingredients. Butter must be held below 45F degrees at all times unless time as a public health control paperwork is available on-site. Instructed PIC of time as a publich health control and paperwork given (also for lettuce).

General Comment- Back prep sink has been being used as spray off for under counter dish machine. 12in high divider needed between drainboard of 3-compartment sink and drainboard of prep turned dish wash sink due to durty dishes backing up to clean dishes. Place by next inspection.