QUEEN SHEBA BAR AND RESTAURANT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee must be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef and raw eggs stored above lettuce and RTE foods in upright 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

3-501.18 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) Cooked foods in upright cooler were missing prep date labels. TCS RTE foods must be labelled with prep date labels and used or discarded within 7 days. CDI - PIC placed prep date labels. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Observed 3 employee drinks: one on prep table, one on the food storage shelf, and one above the prep table. CDI PIC all emmployee drinks were discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bag of towels in the handwashing sink and observed the employee fill a container at the handwashing sink. EHS educated employees and they cleaned the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with food debris. CDI PIC put dicer at 3 comp sink to be cleaned. 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 ground beef at 44F after cooling for 6 hrs. CDI PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in the prep top and the reach in cooler that were above 41F. See temperature chart. CDI Items that were dated that they were made today were cooled down to 41F by dividing pans and putting in the Reach in freezer. All other items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 multiple tcs foods in the prep top not date marked. CDI PIC voluntarily discarded. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the facility does not have the consumer advisory for the hamburgers that are cooked to order. Facility is not offering breakfast at this time. VR needed 10-31-25 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed hamburgers that are offered cook to order are not astericked to a consumer advisory. VR needed 10-31-25

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tcs foods prepped or cooked today cooling covered in the prep top and the reach in cooler. CDI Items were divided, put on ice, and put in the freezer. See temperature chart. Ground beef did not reach 41F in 6 hrs so it was 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects and black ants in the facility. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without a written employee health policy. CDI: EHS provided policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without vomit/diarrhea clean up procedures. CDI: EHS provided paper copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee chopping tomatoes with bare hands. CDI: Tomatoes were voluntarily discarded. 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

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels. CDI: Paper towels were placed at sink.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee washing and rinsing utensils, then place to dry without sanitizing. CDI: Items were sanitized in 50ppm 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

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 milk, pre-cooked chicken and pre-cooked potatoes without dates. PIC confirmed items were opened this morning. CDI: Dates were placed on 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout establishment.

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 aluminum foil lining shelving throughout kitchen. Remove.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels. CDI: PIC placed paper towels at hand sink.

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 rice and cut lettuce without dates. According to PIC those items were prepared last night. CDI: Items were 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 .

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 ceiling vents with dust 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 No one present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat raw vegetables. CDI Due to temp eggs were voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed tomato paste with white growth on it. CDI PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in prep top and all TCS items in reach in cooler holding above 41F. CDI all items voluntarily discarded. Cooling units repaired during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on any TCS food requiring date marks. CDI all items voluntarily discarded because they were holding above 41F for unknown amount of time. 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. Observed reach in cooler and prep unit not holding 41F and below. PIC stated repair person has been called. Units repaired during inspection. Observed shelves in reach in cooler tied with string to hold in place. Repair so that shelves sit securely in cooling unit.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed live insects in facility during inspection. Per PIC, licensed pest control operator treats facility monthly. Contact licensed pest control operator to treat facility.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed employee actively washing dishes with a water temp of 86F. Dish detergent manufacturer label does not specify a water temperature. - CDI - Education provided. Employee began using water above 110F while washing dishes.

5-205.15 Maintain a plumbing system in good repair. - Observed faucet of prep sink wrapped in plastic due to damage. Repair sink and remove plastic.

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 in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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 No one present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT

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 vomit/diarrhea clean up policy at establishment. CDI - PIC given sample policy. 0 pts.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer solution measured above 400 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Employee diluted solution to 200 ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. 5 roaches found during inspection. Contact pest control to treat for roaches.

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 PIC with expired certification. Need renewed.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep cooler from facility. Owner states manager is new and he had prep cooler removed because it was too big. EHS observed foods sitting on counter still cold holding at 41F. EHS advised owner to return prep cooler so staff have equipment to work out of instead of leaving TCS foods on counter. Owner states cooler will be retuned. Verification required.

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, document provided. EHS advised PIC to store item where it is accessible.

Repeat: 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 . Observed cooked lentils and rice cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

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 cooked green beans and cooked cabbage cold holding above 41F. Observed internal temperature of reach in cooler at 50F. CDI, items discarded by PIC. PIC made service request to technician for repairs. EHS advised PIC to not used equipment until repaired. Verification required. Points not escalated due to equipment failure.

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 . Observed cooked rice and lentils cooling in covered containers. CDI, items discarded by PIC. EHS advised PIC to monitor food temperatures during cooling process. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in cooler internal temperature at 51F. PIC states facility will store items in other reach in cooler until equipment is repaired. Facility called technician to service equipment.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures. CDI, EHS educated PIC on new requirement.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle debris from produce bag, discard, and handle frozen package without washing hands. CDI, employee washed hands. 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 employee rinse hands with without scrubbing with soap. CDI, employee washed hands following correct procedure.

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 no change in cooling temperature for denish. CDI, item moved to freezer to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and pasta cold holding above 41F. PIC states pasta was cooked an hour ago and milk was left out too long when preparing food. CDI, items moved to reach in to 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 items with date mark of 10/22. PIC states items were cooked today. PIC states employee writes day first before month. Observed date marks with 10/17 and 10/20. PIC states dates are not consistent but will train employee on correct dating system. CDI, items date marked with correct date. PIC states items are discarded after 3 days.

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 denish (cooked potatoes) cooling in deep covered container. CDI, item uncovered and placed in freezer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting boards stored up against wall at prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter cold holding below 41F. CDI, voluntary discard by PIC.

Repeat: 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 clear plastic container with no handle used to scoop grain. PIC bought scoop with handle but scoop not being used. Observed utensils stored in soiled container.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee leave grill line, change gloves, and proceed to get bread. Employee did not wash hands between glove use. CDI, PIC directed employee to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty frying pan with cooking oil stored under grill. CDI, item moved to dish wash area to clean.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC unable to provide thin probe thermometer. EHS advised PIC to obtain thin probe thermometer. Verification Required.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed plastic red solo cup with no handle being used to scoop grain. CDI, cup removed.

4-101.17 Wood, Use Limitation - C Observed burnt and damaged wooden spoon being used to cook. CDI, spoon was removed and metal spoon used.

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 bare hand contact ready to eat form . CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole case of lettuce sitting on counter at 86 degrees and bowl of lettuce at 55 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products in reach in cooler greater than 41 but less than 45 degrees . -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in kitchen .

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 clarified butter and opened milk not date marked. CDI date marked products.

3-501.13 Use approved thawing methods. Observed meat thawing under running water measuring 77 degrees. CDI moved to refrigerator to thaw.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed chairs and other debris in dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid unable to be closed due to being pinned by debris in dumpster area. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter with spices made in facility being kept out at room temperature during service and then being put back into reach in. CDI PIC agreed to only take portion of butter out and put on time paperwork provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach in water heater room.

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 vents in rear kitchen in need of cleaning.

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 all TCS foods in the 2 door refrigerator date marked with the day they were made but not with the pull from freezer date. cdi- this date was added to all products that had been frozen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open dry goods that were not in sealable containers.

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 a small amount of build up on the walls in the kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50ppm quat in the spray bottle today- refilled to correct so that it was 200-400ppm. Refill bottle every day.

Observed a different salad spinner from last time but it is still not approved. Purchase a commercial spinner or a NSF spinner. 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

5-205.15 Maintain a plumbing system in good repair. Observed a leaking handsink.

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

Observed no certified food protection manager onsite today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed lentil soup that was stored at 43F and was 5 days old. Be sure to limit foods to 4 days if holding them between 41-45F. If this cooler can hold TCS foods at 41F or below is when they can be held for 7 days. Lentils discarded to correct. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

Observed flour, black spice, and sugar not labeled today- labeled during inspection. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed a salad spinner that is not for commercial use and is not easily cleanable. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Couple of plastic food containes with sticker residue.

3-305.14 Unpackaged food shall be protected from contamination during peparation. Employee cell phone stored on in use cutting board. CDI - Relocated; cutting board sent for processing.

5-205.15 Maintain a plumbing system in good repair. Faucets at three comp sink leak; facility turns water off under the sink when not in use. Repair leak so water can be turned on and off as intended.

6-303.11 - Light intensity shall be at least 20 foot candles in areas fro dish washing. Two light panels above three comp sink not functioning. Repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Soap dispenser in sink basin of handsink. CDI - Relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce and raw lamb out on counter top above 45F. CDI - Lettuce placed in reach cooler; meat placed in reach in freezer.

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 Diced tomatoes cooling in reach in cooler while tighlty wrapped. CDI - Uncovered to allow rapid cooling.

3-501.13 Use approved thawing methods. Several containers of frozen foods placed on drainboard of prep sink to thaw. CDI -All placed in reach cooler to thaw.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy accumulation of carbon on stove top. Clean.

6-502.12 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 build up of dust from vents above reach in cooler and floors under cooking equipment.

6-301.14 Post a handwash sign at each handsink. No handwashing sign in restroom by bar. CDI - Handout handwashing signs left with PIC to post.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on interior surfaces of ice machine. Clean.

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 Chicken drumsticks cooling for 3 hours and still at 73F. 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 Chicken drumsticks cooling in pot on stove top at room temperature. CDI - Discarded due to cooling time violation (see number 18).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach in kitchen. CDI - Roach kill and removed; PIC indicated facility is receiving weekly professional pest control service and maintains receipts of each received service. Continue working with pest control service provider to eliminate pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dark build up on gaskets of reach in freezer doors. Clean.

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 Cooked greens and stuffed meat pastries holding at 43F and prepared more than 4 days prior. CDI - Both items discarded. Reminded PIC that foods held at 41F or lower may be held for 7 days and foods held between 41F and 45F may be held for 4 days; the day prepared counts as day 1.

6-502.12 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 some staining on ceiling tiles above prep area. Clean or replace tiles.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction. R.

General comment: 4-205.10 Food Equipment, Certification and Classification - C. Observed a non-NSF vegetable and meat grinder above the cold holding unit in the kitchen.

5-501.15 Outside Receptacles - C. Observed a pile of litter outside the establishment beside the trash bins.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R.

All handwashing sinks shall be readily accessible. Observed a wiping cloth and a spoon in the handwashing sink in the kitchen upon arrival. CDI- spoon and wiping cloth were removed from handwashing sink.All handwashing sinks shall be supplied with a hand drying provision and soap. Observed no towels and no soap at the handwashing sink in the bar area. CDI-soap and paper towels were provided.

All food employee shall wear an effective hair restraint. Observed food employee without a hair restraint. CDI- hair restraint was worn by food employee.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

An effective employee health policy shall be in place on order to prevent food bourne illnesses. Observed no employee health policy in place. CDI- employee health policy template was given to PIC.

Food shall be stored in order of final cook temperature. Observed raw eggs being stored over ready to eat foods in the reach in refrigerator. CDI- eggs were moved to the bottom shelf.

A thin probed, metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

There shall be no insects or pests present in the food establishment. Observed flies in the kitchen and fruit flies on the flowers on the tables.

All food shall be stored at least 6 inches off the floor in order to prevent contamination. Observed drinks being stored on the floor in the bar area. Observed canned goods being stored on the floor in the back storage area. CDI- items were moved to shelf 6 inches off the floor.

All employee drinks and personal items shall be stored in a designated area. Observed two employee drinks being stored on the food prep table. CDI- drinks were removed.