DUCKWORTH'S GRILL & TAPHOUSE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat violation. Observed entire cooler holding all dressings to be at 51-52F. TCS dressings must be stored at 41F or below. Work order put in, must return in 3 days to see that this refrigeration unit is repaired. All items removed and discarded today. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels on counters. All wet towels that are clean must be stored in sanitizing solution.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed plastic surface under drying utensils that does not allow air to circulate into utensils to let them easily and thoroughly air dry. Remove this film from air drying shelves.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups to be displayed in wait stand without a dispenser or plastic original sleeve. Store these in dispenser or original plastic sleeve.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in need of being planed smooth or replaced.

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. Repeat violation. Shelving over prep line has a good deal of dust on it and needs to be cleaned more frequently.

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 that ceiling vents in bathrooms are in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 6-stack of metal pans, 2 6-stack of plastic pans stored as clean with residue accumulation and sticker residue still intact stored as clean on dish rack near 3-comp. Full container of pizza utensils with food residue and debris stored as clean on front line. CDI- PIC removed items to be w/r/s. 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. Observed flip top in middle of cook line temping above 41F due to being partially unplugged, per the PIC. TCS food is held in unit overnight, no temp logs are maintained to verify length of time items were out of temp. CDI- PIC voluntarily discarded TCS temping above 41F for unknown time. Observed left WIC with an ambient temperature above 41F. TCS foods held in unit overnight or more than 24hrs were discarded, items cooling in unit were removed to complete cooling process in separate WIC. VERIFICATION REQUIRED. *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 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. Observed shelving above prep line storing metal trays with heavy debris accumulation, inside of prep units on cookline with food debris and residue accumulation, hood system wall with residue accumulation, areas on sides of and under flat top grill with heavy residue and debris accumulation. Increase cleaning frequency. *REPEAT*

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed house guacamole and 2 containers of Coleslaw fail to cool to 41F or below within parameters. PIC stated the house guacamole and the 2 containers of coleslaw had been held in their units overnight. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken and raw cod temping above 41F in fryer flip top. CDI- PIC removed items to rapidly cool in WIF. PIC stated that ice bags are used during busier times of day and flip top lid is normally maintained closed. Observed container of coleslaw temping above 41F. CDI- PIC removed containers to rapidly cool in WIF due to being within parameters. 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 daily prepped pico being held in CH unit without date. PIC stated pico had been prepped the morning prior on 8/10. CDI- PIC had correct dates marked on container. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 portioned plastic containers of house guacamole without a date. CDI- PIC had correct labeled on container knowing item was prepped on 8/9. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed house guacamole and coleslaw fail to cool through parameters. CDI- See item #20. Observed 2 containers of coleslaw with tightly wrapped coverings held in 2D prep unit on cookline. CDI- PIC removed tight coverings and see item #22. 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. Observed gaskets of topping 2D prep unit with food debris, inside of unit with food debris accumulation, hood system wall and ceiling with residue accumulation, and multiple metal containers throughout establishment with sticker residue intact all stored as clean. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed light bulb not functioning under hood system. *REPEAT*

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooling on speed rack in walk in cooler. PIC stated that chicken wings are first cooked to an approximate internal temperature of 120F, cooled in walk in cooler, and then fried to an internal temperature of 165F or greater for customer order. Chicken wings were stored separately and away from ready to eat foods. PIC has been instructed to discontinue non-continuous cooking process, to fully cook chicken wings to an internal temperature of 165F or greater without interrupting the cooking process, and to seek approval for non-continuous cooking procedures. A non-continuous cooking application has been given to PIC. A verification will be conducted by 4/24/2025 to ensure establishment has discontinued non-continuous cooking process until procedures are approved. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly in kitchen area. -0 points-

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 wooden shelf in kitchen used to run orders with chipped and peeling paint. Re-paint surface so that it is smooth. -0 points-

6-303.11 Provide required lighting intensity. Observed light bulb not functioning under hood system. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked metal pans on drying rack with date mark stickers still attached. Date marking stickers were making contact with inner food contact surfaces of metal pans while stacked. CDI - Metal pans were taken to dish machine to be washed, rinsed, and sanitized. PIC has been advised to ensure proper washing of dishes and utensils and to remove date marking stickers prior to stacking. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 Observed raw chicken and raw cod in breading station flip top cold holding at temperatures between 42F and 45F. Inside of flip top unit was 37F. PIC stated that items were removed from cold holding in walk in cooler and placed in flip top unit approximately 3 hours prior to inspection. CDI - Raw chicken and raw cod cooled to 41F by end of inspection. PIC has been advised to ensure items are being held at 41F or below prior to placing in flip top unit and to conduct frequent temperature checks of TCS foods. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on shelving, non-food contact surfaces of grill, non-food contact surfaces of fryers, on inner surfaces of reach in units and in equipment gaskets. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and residues under food prep units, cold holding units, and under prep tables. Recommend higher frequency and more thorough cleaning. -0 points-

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 sour cream, remoulade, and salsa at temperatures between 43F and 45F in flip top cooler. Items were prepared day of and placed in flip top cooler prior to dinner service without completely cooling to 41F or below. CDI - All items were cooled to 41F by end of inspection. Salsa cooled to 41F inside flip top cooler. Remoulade and sour cream were moved to walk in cooler to rapidly cool to 41F or below. All other TCS foods in flip top cooler were 41F or below. Ambient air temperature was measured at 39F. PIC has been advised to cool TCS foods to 41F or below prior to placing in flip top coolers. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on flip top units with deep gouges and dark staining. Repair/replace with cutting boards that can be properly washed, rinsed, and sanitized. 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 cardboard in kitchen used on shelving underneath wing sauce bowls. Replace cardboard with non-absorbent, smooth, and easily cleanable items. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food build up, residues, and food splash on shelving in dry storage area, in reach in coolers, and on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara sauce and guacamole cold holding in flip top cooler at 52F and 56F. All items were placed in flip top cooler at 11AM prior to lunch service. CDI - PIC placed items on TPHC. PIC has been advised to contact repair technician if flip top cooler cannot maintain TCS foods at 41F or less. PIC has also been advised to conduct frequent temperature checks of all cold or hot holding equipment. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach on floor of dry storage room. Establishment has establishment pest control contract. -0 points-

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 cardboard being used on shelving in kitchen to absorb food splash and residues. PIC has been advised to replace cardboard with nonabsorbent material. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large uncovered bus tub of tortilla chips stored on shelving below prep line. Provide cover for storage container. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, tomato sauce, and caramelized onions in pizza flip top cooler holding at temperatures between 48F and 49F. Items were placed in flip top cooler after lunch service. CDI - TCS foods were moved to walk in cooler to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of equipment and to use TPHC if correct cold holding temperatures cannot be maintained. TPHC procedures were discussed and a TPHC procedural template was given to PIC. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped container of black beans cooling in walk in cooler. CDI - Plastic wrapping was removed to allow cold air to circulate in and around food product. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked large bus tubs drying on drying rack in dish pit area. -0 points-

4-502.11(A) Maintain utensils in good repair. Observed cracked and broken plastic bus tub used to hold tortilla chips. Replace broken utensils. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs and chicken wings holding in flip top units with temperatures of 43F and 51F. Both items were cooked prior to lunch service. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to complete the cooling process for both chicken wings and ribs prior to placing in flip top coolers. -1.5 points- 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 .

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 mango chutney with a discard date of 3/4 in walk in cooler. CDI - PIC discarded item. -0 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets with abundance of food debris and residues. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor in food prep area. -0.5 points-

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 abundance of food residues and debris on prep tables, shelving, and on non-food contact surfaces of coolers. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed abundance of litter in dumpster enclosure. -0.5 points-

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 low grout throughout kitchen area. -REPEAT- -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed containers soiled with old food debris. CDI- All items taken back to be cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination Observed interior of ice machine in need of cleaning.

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 slaws cooling while tightly wrapped. CDI- Wrap removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed ice machine rusting. Get fixed.

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 low grout 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 floors in need of cleaning, especially under and around equipment.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute accumulating residue. Clean and maintain.

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 food in the middle prep cooler across from charbroiler grill above 41F. CDI- TCS were prepped today and were allowed to be placed back into the WIC. Ambient air temp was at 44F and the cooler was taken out of service. Compliance visit required within 10 days and a service call was made during inspection. -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 For more information on date marking please visit: http://meck.co/FoodSafety Observed cooked chicken, quinoa, feta cheese, and chorizo not date marked. CDI - PIC properly date marked items as it was determined when they were prepped.

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 tile grouting at the cookline deteriorating. Missing floor tile around floor drain at the cookline. Repair.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed canned refried beans heated in the microwave to 133F and placed in the steam table during inspection. CDI by stirring beans and checking them again in 20 minutes. Beans did reach 138F. When reheating ensure proper hot holding temps are reached by checking items with a thermometer.

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 food in the middle prep cooler across from charbroiler grill above 41F. TCS foods above 41F in top and bottom of the cooler were discarded. Other non TCS items such as pickles and onions were moved to the WIC while the cooler was taken out of service. VR required in 3 days and a service call was made during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a quart can of paint and a quart paint of clear coat stored on the prep table. CDI Doors were refinished and paint was relocated

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some sheet pans with multiple dents and pits making them more difficult clean. Replace as needed.

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 the backs of fryers, flat top grill/ charbroiler, sides of equipment, pipes, wire racks above prep coolers and other surfaces with build up present. More detailed cleaning need on several surfaces.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar dishmachine sanitizing at 0 ppm of chlorine. Verification visit required within 72 hours to ensure compliance. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris/residue on “Clean” metal pans. CDI - PIC took back to the warewashing machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken (cooked and cooled) removed from grill and temped at 151F. CDI - food handler placed back onto the grill and cooked to178F. GENERAL COMMENT: 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. While discussing chicken wings preparation and cooling, reviewed the facility recipe however recipe did not mention a final cook temperature for the first cook of the wings. Recommend adding a final cook temp of 165F to the SOP.

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 Observed cooked ribs in the prep coolers at cookline and open bag of sausage not date marked. CDI - PIC properly date marked items as it was determined when they were prepped. -REPEAT- **Continued non-compliance may result in further compliance action.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cooked onions already cooled from the day before uncovered. Once product has thoroughly cooled to 41F, product shall be covered to prevent contamination.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket at the bar below 200 ppm of quat. CDI - sanitizer was remade.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup being used as scoop for the wing sauces. CDI - ladle was provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food pans stacked wet. Allow to air dry prior to stacking.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed diced and sliced tomatoes just cut and then placed in the pizza prep top cooler without cooling down to 41F. CDI - PIC placed into the walk in cooler to rapidly cool down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler at the prep line with an ambient air temperature of 43F. Foods temped: Cole slaw, pico, shredded lettuce, cut lettuce, cut tomatoes were all between 43-44F. CDI - PIC voluntarily discarded TCS foods out of the unit. PIC has decided to use TPHC for sliced tomatoes, Cole slaw, shredded lettuce, cut lettuce, shredded cheese, sliced cheese. Facility has more prep top coolers but has decided to use TPHC until the unit is repaired.

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 Observed refried beans, diced tomatoes, cooked ribs in the prep coolers at cookline not date marked. CDI - PIC properly date marked items as they were prepped in the last day of this morning.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in the walk in cooler thawing improperly. CDI- PIC slit the fish packages to remove from the reduced oxygen environment.

4-501.11 Maintain equipment in good repair. Observed the prep top cooler temped at 43F. PIC to contact for repair.

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 tile grouting at the cookline deteriorating. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table. CDI - Drink was relocated to below the prep table.

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 sliced tomatoes, diced tomatoes and shredded lettuce above 41F. These foods were prepped this morning at around 11AM. CDI - PIC placed tomatoes and lettuce in the walk in cooler to cool rapidly to 41F or below. Discussion on properly cooling prior to placing TCS foods into service/into the prep top units.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked ribs in walk in cooler on speed racks without date marking, PIC stated ribs were made yesterday CDI - Ribs were properly date marked.-REPEAT- Improvement was seen during the inspection today, kept at half demerits.

4-501.11 Maintain equipment in good repair. Observed a leak at the pizza prep unit. Repair and maintain

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 the wall behind the potato/fry slicer accumulating dust and food debris.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dishmachine sanitizing below 50ppm of chlorine. CDI -PIC primed the dishmachine and is now at 100 ppm of chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some "clean" metal pans on drying rack with food debris. CDI - PIC removed and rewashed. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in pizza prep cooler at 43F. CDI - PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese with two dates on the metal container. Feta was prepped today. Observed cooked ribs in cooler drawers without date marking, PIC stated ribs were made on 3/20 CDI - PIC removed the old sticker and kept correct date marking. Ribs were properly date marked.-REPEAT-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed refried beans preportioned and placed into the reach prep cooler today covered and stacked. Observed ranch dressing proportioned and placed in prep top cooler today covered and stacked. Observed pre-portioned greens in bags in a deep container, prepped today. CDI - PIC removed beans, ranch and greens and placed in the walk in cooler uncovered/unstacked to properly cool to 41F or below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wo sanitizer buckets at the cookline below 200 ppm of quat. CDI - PIC remade the sanitizer and are now at 200 ppm of quat.

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 return from walk in cooler and continue food prep without washing hands or changing gloves. CDI - Hands washed. - 0 -

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef. Observed raw bacon stored above RTE pork. CDI - Storage order rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges stored over RTE foods. CDI - Storage order rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw mushrooms stored in between raw bacon and raw shell eggs in RIC. CDI - Storage order rearranged. - 1.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Obsrved multiple plates stored as clean with food debris present. Observed plates stored underneath steam well on cook line with water build up. CDI - PIC moved items to dish machine to be W/R/S. - REPEAT - - 3 - 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer for 3 comp sink in need of priming. CDI - PIC was able to correct concentration on site. Called Ecolab to check sanitizer.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook of some wings between 154-159F. CDI - Wings were cooked to 184F. Ensure raw chicken is finished to an internal temperature of 165F before serving or cooling. - REPEAT - -1.5 -

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 cheddar/mozzarella cheese mixture in grill drawer, open feta cheese, cut red cabbage, and preppared lettuce without dates marked. CDI - PIC date marked items. - 0 -

3-501.13 Use approved thawing methods. Observed frozen, cooked pork thawing in prep sink full of water. CDI - PIC moved pork to walk in cooler. - 0 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed few seasonings and bottle of margarine without lables. CDI -PIC labled items. * Points not escalated due to improvement from last inspection * - 1 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets throughout facility reading 0-50ppm of QUAT sanitizer. CDI - PIC corrected sanitizer concentration. - 0 -

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and wallet on top of prep surface upon arrival. CDI - Items moved. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal beverages stored inside reach in cooler and on shelving above food service area at line. CDI - PIC removed. Ensure employee beverages have a lid and straw and are stored away from food or food contact items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink near dish area. CDI - PIC replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dark buildup on blade of can opener. CDI - PIC removed to dish area for recleaning. Multiple plates stored as clean with dried residue present on food contact surfaces. Plastic food bins stored at clean dish area with foul water and food residue present on food contact surfaces. CDI - PIC removed all to dish for recleaning. .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast removed from grill for customer service with internal temperature of 163f. CDI - PIC returned to grill and resumed cook to final temp of 169. Ensure raw chicken is finished to an internal temperature of at least 165f. Use the food thermometer to verify temperatures prior to serving.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple working containers of sauces, oils, and condiments throughout line area with no labeling present. REPEAT Label all working containers of foods which are not easily identifiable.

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed dented can stored co-mingled with other inventory on dry storage shelving. CDI - PIC segregated for return to vendor.

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

3-304.12 Store in-use utensils in a clean, dry place. Observed in use knives laying on unclean collapsed cardboard boxes from delivery at back area prep table. Store in use utensils in a sanitary manner.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal and plastic food containers stored as clean at dish area stacked together wet. REPEAT Air dry utensils before stacking together. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean knives stored in unclean pan at server alley of line. Store clean utensils in clean locations.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Food and label residue present on exterior surfaces of metal and plastic food containers stored as clean. Carbon buildup and other food debris present on exterior surfaces of equipment in dish are and on line area.

5-202.13 Backflow Prevention, Air Gap - P Observed pre rinse hose at 3 part dish sink extending beyond the flood plane and into the compartment of the sink resulting in cross-connection. Repair. Verification required within 10 days. 5-205.15 Maintain a plumbing system in good repair. Observed dripping from drain pipe of hand sink needs repair. Slow drain under 3 part sink needs repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Chipped and peeling surfacing present on back of house walls near walk in cooler. Detached baseboards at walk in cooler need repair. Low grout lines holding water in various places in back of house need repair. REPEAT 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. Food debris and other buildup present on flooring at ice machine needs cleaning.

5-202.12 Provide at least 100F water at handsinks. -Pf At handsink in front of dish machine, hot water was 90F. CDI- PIC fixed it with mixing valve and temperature increased to 125F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individually wrapped bags of cheese above 41F. Bottom portion bags were 41F and less. CDI- Top portion was removed and placed in walk in to rapidly cool. Observed sauces above 41F. Sauces are individually portioned in containers. Container of sauces were stacked too high. CDI- Top portion was removed and placed in walk in to rapidly cool. Spoke to PIC about not overstacking items and only filling containers halfway.

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 sauce bottles throughout cook line in need of labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer holding wiping cloths at 0 ppm quat in bar and 50 ppm quat on cook line. CDI- Both buckets were refilled and sanitizer was 200 ppm quat. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. On prep line observed sanitizer container holding wet wiping cloths on floor. CDI- Bucket was removed.

Repeat Violation-Full Points,1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nesting.

General Comment. 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 low grout throughout kitchen floor.

Repeat Violation-3 pts- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored as clean with food debris, stickers, and sticker residue. CDI- Items were removed to be rewashed.

Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nesting.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed salt and pepper in the handsink dear dry storage and back office. CDI- explained to PIC that no food or food products should be dumped in the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two dishes stored as clean on the prep line and on the dish drying rack. CDI- PIC moved dishes to dish washing area for cleaning. REPEAT.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed a container of chicken wings on the prep line with four chicken wings located at the top of the container above 41F. Other chicken wings on the bottom were 41F or below. CDI- PIC removed the whole container of chicken wings and placed in freezer for 10 minutes. New temperature of chicken wings were 41F. REPEAT. **Points not escalated due to major improvements on how store chicken wings. On previous reports, facility did not use ice packs. Facility is also not overstacking chicken wings. Suggests facility consider using TPHC on chicken wings.

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 container of sugar not labeled in the back kitchen near prep sinks.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the dry dish rack

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and sticker residue on food contact surfaces of items stored on storage rack. CDI - pulled items to clean.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed wings not being fully cooked, refer to temperature chart. Standard Operating Procedures for wings is to be cooked in grease for 8 minutes. CDI - cooked the wings in the grease fryers properly. Advised to cook longer than 8 minutes. Place less wings in the fryer baskets. Use thermometers to verify temperatures.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beans being reheated in the steam well not reaching proper reheat temperature / time criteria. Refer to temperature chart. CDI - discarded product. Educated proper reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the temperature danger zone throughout facility. Refer to temperature chart. CDI - discarded excess product from containers in flip top unit; educated to not overstack product. Pulled product from pull out drawers to store in walkin cooler. All product is in compliance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of food with no labels. Advised to label all product.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed debris on food contact surface of single service articles. CDI - discarded the single service article. Advised to store articles in clean location and to store these articles inverted to protect food contact surface.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed tore gasket at pull out drawer. Observed water in reach in unit at the pizza prep area. Observed pull out drawer underneath grill is not operating properly and holding food at proper temperature.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed food debris in gaskets. Observed debris in pizza tracks and on top of oven. Advised to keep equipment clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing from in between tile; food debris and water in between tile. 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 papertowel dispenser at the front handsink not operating properly. Dispenser has paper towels in it.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed that gaskets from last inspection have been fixed. Observed pull out drawer underneath stove is out of order. Technician arrived onsite before EHS; actively working and fixed the unit during the inspection.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed exposed debris underneath the tracks in the oven behind pizza prep unit. CDI - food employee cleaned during inspection. Observed build up on racks throughout facility. Advised to keep clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors dirty underneath and behind the dish machine. Advised to keep clean. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in-between tiles in the dish pit area.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed sour cream in reach in unit with no protective covering. CDI - covered product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Facility has provided new cold holding equipment across from the fryers. Food employees have done a great job with the pizza prep unit. Facility has fixed the past issues with cold holding. Today, EHS observed two small packages of shredded cheese over stacked in a container, and the cheese is in the temperature danger zone. Refer to temperature chart. CDI - educated to prevent overstacking. Keep all food below the fill line in each individual container. Pulled product and discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils with no label. CDI - put labels on squeeze bottles. Educated to label working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead cockroach. EHS verified pest control company, EcoLab, has been coming on site once a month for routine evaluation. Technician has noted no visual reports of live roackes during the routine visit.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed quat sanitizer bucket at 0 ppm. CDI - educated to use test strips and re-fill more often. Refilled bucket to the proper concentration.

4-501.11 Maintain equipment in good repair. Observed torn gasket at reach in unit. Advised to provide new gasket to unit.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Facility has cleaned a lot of non-food contact surfaces including outside of equipment and the plate storage line. Today, EHS observed debris build up on reach in and walkin cooler gaskets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature. Refer to temperature charts. CDI - educated that the reach in unit for the pizza is holding properly. ALL TCS products will be stored in the reach in unit, not the flip top (product does not hold proper temperature in the top). The wing/fry station needs work. Removed all TCS product to the walkin cooler to rapidly cool, product still in 4 hr time range. Product has been cooled properly. Working out of the walkin cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer bucket stored next to food. CDI - educated that toxic materials need to be stored to prevent contamination. Moved the bucket below the storage rack off the floor.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket (quat) below 100 ppm. CDI - refilled bucket with proper solution at 200 ppm.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION Observed equipment above the food prep line where plates are stored are in need of cleaning. Advised to keep clean.

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 one tile broken by the grill. Advised to repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing in between tiles in the kitchen. Advised to provide grout to create an easily cleanable floor.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at sink next to dish machine registering 85F. Verification required. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink next to pizza dough cooler. CDI-soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub brush stored in handsink at bar. CDI-removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hair in ice in ice machine. CDI-hair and ice removed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. Observed build up in interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed wing cooler across from fryers not holding correct temperature. See temperature chart. PIC stated items had been placed in cooler less than 4 hours prior. CDI-all TCS products placed in walk in cooler. PIC stated they will not use cooler until repaired. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two dead roaches in kitchen. PIC showed EHS invoices from Ecolab for regular monthly service. Ensure equipment and under equipment is cleaned thoroughly as to not attract pests.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris on equipment at the front line. Advised to clean more often. REPEAT

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employees recontaminate hands by bare hand contacting sink faucets when turning the faucets off, then putting on gloves. CDI - educated importance of preventing recontamination. advised to turn faucets off with paper towel.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF REPEAT VIOLATION. Observed front handsink being used as a dumpsink. CDI - Advised to not dump in handsinks. Handsinks are only for washing hands. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed bar handsink not have papertowels. CDI - provided papertowels to the handsink.

a 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed tomatoes overstacked in the flip top units. Observed all TCS product out of temperature in the pizza prep unit. CDI - educated the importance of keeping product below the chill line. Discarded product in the pizza prep unit. Advised to keep all TCS product in the reach in unit not the top of the pizza prep.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed product in the walkin cooler at 4 day cold holding time; refer to temperature chart. Product date marked with 5 day hold time; food employees don't underatand that first day of preparation is day one. CDI - educated PIC and food employees about proper date marking criteria; advised to fix labels.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris on equipment at the front line. Advised to clean more often.

5-205.15(B) Maintain a plumbing system in good repair. Observed p-trap at front handsink leaking. PIC states that a work order has already been placed.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucets when turning faucets off. CDI - educated importance of preventing recontamination. Use paper towel to turn sink faucets off.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink being used as dumpsink. CDI - cleaned out sink; reminded that handsinks are not for dumping.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed products out of temperature. Refer to temperature chart. Pulled product to cool down. CDI - Reminded PIC that reach in and prep units are not for cooling. Cool down properly, then once at proper temperature, can store in holding units. For the pizza prep unit, hold TCS products in reach in unit, put lid on top.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one product labeled incorrectly. BBQ in walkin cooler at 42F, labeled for 7 days. Product should only be labeled for 4 days.CDI - fixed label.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets at 100 ppm quat. CDI- advised to swith buckets more often. get wiping cloth wet with solution before placing into bucket in order to hold proper concentration longer; switch solution out more often.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed walls in the dish pit area, underneath the drain board/spray arm with debris build up on the walls.

4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed food employee resting elbows on customers plates. CDI - advised to get a new plate and to bring dirty plate to dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top cooler out of temperature. refer to temperature chart. CDI - pulled product in walkin cooler to allow to cool quickly. Advised to get equipment fixed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bulk container of baked beans cooling in walkin cooler with lid covering product. CDI - educated about proper cooling methods; uncovered product.

4-501.11 Maintain equipment in good repair. Observed flip top/reach in cooler not working properly.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee cell phone sitting in the back of a flip top that was opened, right above food. CDI - removed phone from kitchen and advised to store in a safer location.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -P Observed food employee recontaminate hands after washing them. CDI - educated on how to properly wash hands; after using soap and scrubbing, dry hands with paper towel and use that papertowel as a barrier to turn the faucet off without recontaminating hands.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee with single use gloves on, touching raw chicken, then touch clean rag that is used frequently, margarine container, and clean tongs without switching gloves. CDI - instructed to switch gloves and educated to be more aware of cross contamination.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings and chicken breast undercooked. Refer to temp chart. CDI - educated about final cook temps and to use thin probe thermometer more often; cooked product more on grill/in grease pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked on the dry storage rack.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one plastic container with a deep crack in it. Not easily cleanable. CDI - discarded item.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. REPEAT VIOLATION. Observed racks throughout faciliy in need of cleaning. Observed the non food contact surface of where the clean plates sit is in need of cleaning.

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

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed both soda spray nozzles at the bar have build up inside the food contact surface part. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed the ice machine in the kitchen have pink and black build up inside the ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P (General Comment). Observed the marinara and chili not sufficiently heated to stay at 135 F or above. The bottom of the container was over 135F, but the product at the top of the container was under 135 F (refer to temperature chart). CDI - advised the Person In Charge (PIC) to either turn the hot holding table temperature up, or to stir occasionally to keep the temperature throughout the product safe for hot holding.

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 pineapple salsa prepared in the establishment on 11.18.15 at 43F. This product can only be held for 4 days which means the product should've been discarded on 11.21.15. CDI - educated PIC on cold holding time/temperature criteria; discarded product.

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 large tub of sugar not labeled with common name. CDI - PIC wrote 'sugar' on the tub with a sharpie. (general comment).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most of the containers wet stacked on the air drying rack by the 3 compartment sink. REPEAT VIOLATION

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed the racks in the walkin cooler have build up and mold on them. (general comment)

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed the trash dumpster outside not have a drain plug in place. (general comment)

(general comment) 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sink near restroom server station.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards. 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on numerous reach-in cooling/freezing unit doors in need of repair. Observed broken plastic container lids and containers in need of replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (cooking equipment, underneath microwaves, shelving, inside reach-in units etc)

(general comment) 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in womens restroom.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored over raw shrimp and fish in cold hold drawers at grill. CDI-items re-arranged properly.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bucket of quat sanitizer measuring 0ppm. CDI-New buckets at correct concentration set out for service. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several items with food debris and oily film stored as clean. CDI-items taken to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blue cheese, blue cheese dressing and ranch dressing held above 45F at wing cooler. Call made to repair cooler. This is third time violation has been repeated on consecutive inspections. Future repeat violations may result in ITS. Observed items at pizza make prep cooler above 45F. Ambient air thermometer reading close to 50F. CDI-all items taken to walk in cooler. Call made for repairs. Observed walk in cooler reading slightly warm at 45F. Observed cooked potatoes sitting out on counter at room temperature during entire inspection. Employee said potatoes were to be prepped for a dish. After cooking, potatoes must be held hot at 135F or above or cold at 45F and below.

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. Cleaning needed on floors and walls throughout kitchen. Observed food splatter on walls, grease and food debris on floors and around floor drains.

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 build up of dust, soot, and grease on vent hoods over grill and fryers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at bar hand sink. CDI-paper towels restocked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on tongs stored as clean. CDI-taken to be re-washed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine dish machine at bar registering 0ppm. CDI-machine primed twice and registering correct ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in wing cooler above 45F including dressing, blanched fries and wings. Ambient air temperature of unit at 46F. Items put into cooler 2 hours prior according to PIC. Temperature turned down on unit. CDI-all items out of temperature placed into walk in cooler. PIC will call in someone to check to see if cooler is in need of repair.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-bottle taken out of use.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of baked beans cooling, tightly covered and stacked on top of one another in walk in cooler. Leave pans vented, place food in shallow containers to allow rapid cooling. CDI-pans uncovered and placed in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on ice machine and plates with food debris stored as clean. CDI-items re-cleaned correctly.4-501.114 Maintain sanitizer at correct concentrations. -P Observed chemical sanitizing dish machine in bar area measuring 0ppm and in use. CDI-machine primed and registering correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on outer edge of open cold line across from fryers above 45F. CDI-items put into refrigeration. All other items in middle and right side of unit holding correct temperature. PIC will call maintanence to check cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout kitchen and in bottom of coolers and freezers.

Separate raw animal products from ready to eat foods to prevent contamination. (3-401.11) Observed raw beef stored over potatoes in walk in cooler and raw beef stored over corn in cold hold drawer. CDI-rearranged.Store food to prevent contamination. (3-401.11) Observed produce stored in direct contact with shelving.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed food debris on dishes stored as clean. CDI-taken to be re-cleaned.

Store TCS food cold at 45F or below. (3-501.16) Observed 2 pans of cheese slightly above 45F. Use metal pans and do not overfill. CDI-pans put into cooler.

Poisonous or toxic materials shall be used according to law and manufacturers directions. (7-202.12) Observed three bottles of bathroom disinfectant stored in kitchen and bar. Discontinue use in prep areas. CDI-bottles removed from kitchen and bar.

Properly store wet wiping cloths (3-304.14) Observed wet cloths stored on cutting boards.

Raw fruits and vegetables shall be washed before consumption. (3-302.15) Observed employee pull strawberries from original container without washing. Container did not state if strawberries are pre-washed.

Properly store employee beverages to prevent contamination. (2-401.11) Observed employee beverage stored on cutting board beside food.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine. VR

Test strips shall be available to check concentration of sanitizer. (4-302.14) No strips available for chlorine dish machine or quat sanitizer.

Food shall be obtained from sources that comply with law (3-201.11) Facility is receiving BBQ pork from Lancasters BBQ located in Iredell County. These food items are vacuum packaged at the facility in Iredell county. Currently, the facility in Iredell county has not obtained a variance for using ROP from the state. Until the application is approved from the state of NC these food items will be out of compliacnce for approved sources. CDI-through instruction.

Properly store raw animal foods to prevent contamination. (3-302.11) Observed raw bacon and raw beef stored over ready to eat foods. CDI-items moved to proper storage order.

Food contact surfaces shall be clean to sight and touch. (3-304.11) Observed heavy build up on ice machine and several dishes/utensils soiled and stored as clean. CDI-dishes taken to be rewashed. VR on ice machine.

Raw animal foods that are cooked using a non continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. (3-401.14) PIC stated that wings are blanched to 140-155F, cooled down and stored cold until a customer order, then reheated to 165F in the fryer for immediate service. Facility needs to obtain written approval from Mecklenburg County Health Dept. CDI-handouts for non-continuous cooking given to PIC.

Properly cool foods from 135F to 70F within two hours and within a total of 6 hours or less to 41F. (3-501.14) Upong arrival, observed pot of beans cooling in ice bath. Ice was melted and beans were at 110F. Employee stated the beans started cooling at 1130am which would have meant it did not meet cooling parameters. PIC stated the beans actually began cooling after 1pm. No cooling logs present to determine time/temp. CDI-unable to determine if beans met cooling parameters. PIC voluntarily discarded beans.

Store TCS food cold at 45F or below. (3-501.16) Observed wings stored above 45F. PIC stated they had been put into the cold unit 3.5 hours prior. CDI-wings put into walk in cooler. VR to ensure unit is working properly. Also observed shredded cheese above 45F due to being double-panned in flip top unit. CDI-cheese put into cold hold unit.

Consumer advisory needed for undercooked animal products. (3-602.11) Observed food items footnoted to disclosure with one asterisk under food item and further footnoted with just one asterisk as well for reminder at the bottom of menu which a customer may not notice. Correct so that both items appear together. CDI through instruction.

Properly label chemicals. (7-102.11) Observed incorrect chemical in bottle labeled degreaser. CDI-bottle emptied.

Use proper cooling methods. (3-501.15) Observed large pot of beans cooling on ice bath. Ice melted and beans had not been stirred during cooling process. If using ice bath to cool, keep ice refilled around pan and stir foods.

Properly store in use utensils. (3-304.11) Observed in tongs stored on handle of cold hold drawer very close to floor. Store on clean surface.

Sanitizer shall be at correct concentration for mechanical ware-washing. Bar dish machine not sanitizing. Sanitizer connected to machine had just run out a few minutes prior. CDI-machine primed and sanitizing at correct concentration.

Store TCS food cold at 45F or below. Observed items on salad prep unit above 45F and chicken wings in cold hold unit above 45F. CDI-items put into refrigeration to cool down. VR to ensure unit is operating correctly.

Provide consumer advisory for raw animal foods under-cooked or served raw on the menu. No consumer advisory provided on to-go menu. PIC stated a new one is being worked on and will be in soon.

Properly label chemicals. Observed sanitizer stored in bottle labeled. degreaser.

Provide air thermometers in cold hold units.

Protect food from contamination. Observed limes stored directly on shelving and black bean burgers stored in direct contact with freezer wall.