HEIST BREWERY

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one handsink by prep area that was blocked by carts. CDI: PIC removed carts and made handsink accessible.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed caramelized onions hot holding on grill top in double pan. Temperature of onions was 90F. PIC stated that they were reheated and placed there two hours prior. Observed water line around pan low and not efficiently hot holding onions. CDI: PIC instructed employee to reheat onions on stove to 165F or above. Onions reached 170F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chimichurri sauce, ranch, Lettuce, and garlic in oil and raw cod with temperatures above 41F. Garlic in oil was being stored on table near wood fired over. Chimichurri and ranch being held in ice bath that was mostly melted and not surrounding product. Raw cod was in CH drawer that wasn’t shut all the way. PIC stated that the garlic in oil was most likely left out on accident and that the sauces were put out two hours prior and that the raw cod drawer was first opened around service which was also two hours prior. PIC stated that the lettuce was pulled out of refrigeration for food service around an hour prior. CDI: PIC voluntarily discarded garlic in oil, cod, lettuce and sauces taken to RIF to cool quickly. EHS observed items cooling efficiently by end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pizza sauce container(6/3) and ranch bottle(5/30) with wrong date marks. PIC stated that he prepped those batches the day prior and they have larger batches in WIC that they were pulled from. Observed feta dip(6/2) garlic in oil sauce(6/3), and cooked Mushrooms without a date. Mushrooms cooked the day prior. CDI: PIC changed date to match correct prep date, discarded expired items and dated Mushrooms. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies in kitchen area. PIC stated that they have a pest control company and will contact them for treatment. Verification visit required within 10 days to ensure pest control is taking place for flies.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen stored on top of raw mussel container in CH drawer. CDI: PIC removed linen.

4-501.11 Maintain equipment in good repair. Observed one RIF in back kitchen that is not in operation and not being used. PIC stated that it was mainly for overflow storage. Repair or replace. Observed Quat sanitizer dispenser not dispensing Quat at back kitchen 3-comp sink. PIC stated that dishes are mainly washed, rinsed sanitized in main kitchen. 3-comp sink. Repair. PIC stated he will hand mix sanitizer in this sink until dispenser is repaired. Verification visit required to ensure dispenser is operating correctly.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine in facility. Verification visit required within 10 days to ensure facility obtained test strips.

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 Pico with prep date of 10/21. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of reach in freezer and bottom shelf. 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. Clean floors in corners and under equipment in kitchen area, along edge of floor to wall. Clean splash from walls behind prep stations in kitchen area. Repeat

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

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 without a handle stored in a container of breading in the kitchen area. CDI- cup was removed. -zero-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service trays stored on the floor near front counter. CDI-Boxes were placed on the shelf.

5-501.17 Provide a covered waste bin in female restrooms. Provide lids for waste containers in stalls of women’s restroom. CDI- containers in stalls were removed and one covered containers was placed in restroom. -zero-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one who has taken and passed an ANSI accredited test was not present at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed three knives stored in hand sink near front counter. Observed water being filed in cup at Hand sink near front counter. CDI- knives were removed. Employee was educated. REPEAT (full points). 6-301.14 Post a handwash sign at each handsink. There was not any hand sink signage posted at hand sink near front counter and next to ice machine. CDI- signage was provided by EHS.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on veggie (tomato) slicer blades stored on clean section of shelving near 3-comp sink. CDI- veggie slicer was placed at 3-comp sink to be properly cleaned. REPEAT (half points due to no points taken at last inspection). 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a can of coconut juice stored with customer items in reach-in freezer. CDI-drink was removed. -zero-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit and diarrhea procedures in the establishment. PIC stated that during the remodeling the posters/procedures were misplaced. -CDI- EHS provided a new written vomit and diarrhea poster. (0 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee handwashing sink with a piece of equipment in the sink and large tub of flower stored in from of the sink making it inaccessible. -CDI- PIC relocated the large tub of flower and removed the piece of equipment. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black build up in the ice machine and residue build up in the can opener. EHS and PIC discussed cleaning frequency. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no available thermometer in the establishment. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items that were in prep cooler #1 that were held above 41 F. PIC stated that items were placed in unit at 10:30 am. CDI- items were placed in cooler and allowed to chill. 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 pork belly and pulled pork cooling in walk-in cooler while covered and stacked two-high. CDI- item were placed on one level and uncovered to allowed for proper cooling. REPEAT (full 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Observed evidence of rodents (including dead rodent in mouse trap in facility. PIC stated that pest control does a treatment on a weekly basis.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes on the floor in walk-in freezer and walk-in cooler #2. CDI- boxes were placed on the shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraints while preparing food. CDI- employee put on hair restraints. -zero-

4-501.11 Maintain equipment in good repair. Repair gasket on prep cooler #3 to provide for proper closure of unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of oven, stove, fryers, and grills in both kitchen areas.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling tiles in kitchen area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed buckets and stools sitting in front (blocking) of hand sink in back kitchen area. CDI- items were removed. REPEAT (half points due to improvements).

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 buildup on top interior of ice machine in back kitchen area.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no asterisks next to consumer advisory and the menu items. CDI- PIC replaced menus and added asterisk to menu items. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a pan of baked potatoes stored in walk-in cooler that were not cooling, uncovered. CDI- items were covered. -zero-

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 wiping cloths in container of sanitizer solution that were stored on the floor underneath hand sink in front kitchen area. CDI- container was placed on the shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet across from dish machine. CDI- containers were separated and allowed to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface cutting boards at prep stations near wood burning oven in front kitchen area. 4-501.11 Maintain equipment in good repair. Replace torn gaskets on prep cooler doors in front kitchen area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of prep stations, fryers, ovens, refrigeration units, and shelving in both kitchen areas.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in back kitchen area. Clean splash from walls behind prep stations in front and back kitchen areas. Clean dust from ceiling in back kitchen area near hood systems.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 3-compartment sink at back of house at 50ppm. Sanitizer concentration at front 3-compartment sink and dishwasher were reading at appropriate concentration. PIC will not use back 3-compartment sink until it has been repaired. **3DAY VERIFICATION REQUIRED** **-1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup in ice machine at back of house. Increased and more thorough cleaning frequency recommended.

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 pulled pork and queso cooling in beer cooler at a rate less than .54. Refer to temperature chart. -CDI- PIC moved items to freezer to facilitate rapid cooling. **REPEAT** -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 pulled pork and queso cooling in beer cooler in large pans with a temperature change of less that 0.54. Refer to temperature chart. -CDI- PIC moved items to freezer to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf- Observed queso cooked to 120F for hot holding. -CDI- PIC reheated so all parts of queso were reheated to 148F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees with wrist watches. **REPEAT** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer at 50ppm. -CDI- PIC corrected concentration to 200ppm. -0-

4-501.11 Maintain equipment in good repair. Observed broken/torn gaskets in doors of RIC under pizza prep. Repair or replace. **REPEAT** -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opens lids and doors at dumpster area. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed PIC not able to present procedures for vomit and diarrhea cleanup. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wipe face and not wash hands. Observed PIC pick something up off the floor and not wash hands. -CDI- PIC educated PIC on when to wash hands and PIC properly washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handwashing sink near bar area. Observed plastic cup in handwashing sink in back/catering prep area. -CDI- PIC educated on proper use of handwashing sink and removed items. **REPEAT** -1- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed water jug in front of handwashing sink in back/catering prep area. -CDI- PIC removed item. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handsink at front kitchen with no paper towels and at sink in back bar area. -CDI- PIC replenished paper towel supply. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in back/catering area. -CDI- PIC replenished soap supply. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in male bathroom. -CDI- EHS provided handwashing sign to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed RTE jalapenos stored under raw beef, RTE pickled onions stored under raw bacon, and cooked wings stored under raw shrimp. Observed RTE jalapenos under unwashed avocado in woodfire RIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed peppers and onions and cut melon in RIC under flatbread prep station with no protective coverings. Observed jalapenos, carrots and celery in RIC under woodfire flip top with no protective coverings. Observed mac and cheese and cole slaw in RIC under grill make flip top with no protective coverings. Observed queso, sautéed peppers and onions and philly meat in WIC in back kitchen/catering area with no protective coverings. -CDI- PIC covered these items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris in dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup in ice machine in back kitchen/catering area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pico de gallo in back WIC prepared around 9 this morning above 41F. Observed blue cheese prepared yesterday in RIC in bakery area above 41F. -CDI- PIC voluntarily discarded item. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded cheddar cheese in flip top and RIC below above 41F at flatbread prep station. Observed housemade cilantro salsa and Caesar dressing above 41F at woodfire prep station. Observed cooked chicken wings, raw burger patties and raw chicken breasts above 41F in cold drawer. Observed housemade blue cheese and raw burger patties in RIC in bakery area above 41F. Observed housemade blue cheese at server station above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded of cooked wings, housemade blue cheese in bakery area and at server station. PIC moved cheese, raw meats and sauces to freezer to rapidly chill as all items had been prepared today. -1.5- 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-/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 diced chicken, sautéed mushrooms and diced tomatoes in flatbread prep with no date mark. Per PIC, these items were prepared yesterday. Observed ribs with discard date 8/11 in flatbread prep. Observed mushrooms dated 7/29 in flatbread prep area. Per PIC, mushrooms were frozen on 7/29 and pulled from freezer today. Observed sautéed peppers and onions with no date. Observed housemade Greek dressing with discard date 8/9. Observed housemade dragon sauce in cold drawer with discard date 7/29. Observed cooked frozen pot roast with no date in freezer in back kitchen/catering area. Observed pork with discard date 8/13 and black beans with a discard date of 8/3 in WIC in back kitchen/catering area. Observed mac and cheese in RIC under grill make flip top with no date. -CDI- PIC discarded items that were past date or didn't have dates and properly date marked all other items. -1.5- 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 pico de gallo prepared this morning cooling in WIC with tight fitting lid and stacked high. Observed spinach dip cooling in WIC stacked high with tightly covered lid. Observed housemade cilantro and Caesar dressing cooling in RICs tightly covered. -CDI- EHS educated PIC on proper cooling methods. PIC discarded of pico de gallo as it had been prepared more than 6 hours ago. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spice container near flatbread prep. Observed unlabeled honey and oils near flatbread and grill make prep. Observed unlabeled ranch in RIC. Observed unlabeled hot sauce in RIC near bakery prep. -CDI- PIC properly labeled these items. **REPEAT** -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed garage style window in front of house/bar area with no fly screens. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IT BEING A DIFFERENT SECTION OF THE RESTAURANT** 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies, gnats and fruit flies throughout facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with large ring. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaging in food prep with no beard guard or head covering. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with containers stored as clean. CDI-PIC separated containers to facilitate air drying. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed broken lids on grill make flip top. Observed broken/torn gaskets in doors of RIC under flatbread flip top. Observed leak near RIC by bakery prep area. Repair or replace. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quat sanitizer at 3-compartment sink. **10DAY VERIFICATION REQUIRED** -0.5-

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 dust and food residue buildup on sides of equipment. Observed shelving in WIC and RICs in need of cleaning. Increased cleaning frequency recommended. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on heat/ac vent covers. Observed food debris/dust buildup in hood system. Recommend higher frequency and more thorough cleaning. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on shelf directly over food prep table.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used plates stored in handsink. CDI-PIC removed plates.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed 5 trays of burger patties that PIC stated were par cooked. Employee stated they sear one side of the patty, place in the WIC, and then finish cooking later in the evening to a temperature of 145F. Employee also stated wings in the WIC were also par cooked. CDI-EHS provided online access to non-continuous cooking procedures via email.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spices and/or sugars stored over prep table. PIC stated these were for the pretzels. CDI-Employee added accurate labels to working containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two exterior door held open for the entirety of the inspection.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple large dented cans stored on the dry storage shelf for use. CDI-EHS explained the importance of segregating and not using dented cans. PIC moved all dented cans to the office.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers wet stacked on shelf. CDI-PIC separated containers to facilitate air drying.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed ground beef patties placed on grill for customer order. Customer cancelled order and partially cooked ground beef patties were removed from grill and placed back into refrigeration. CDI - Ground beef patties were discarded and PIC was educated on unapproved non-continuous cooking processes. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, pico de gallo, and lettuce stored in flip top cooler with temperatures between 48F and 50F. Flip top cooler was found to be malfunctioning and taken out of service. All TCS foods were placed in flip top prior to lunch service and were moved to walk in cooler to rapidly cool to 41F or less. -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 pico de gallo with a discard date mark of 3/5 and cooked mushrooms with a prep date of 2/23 in walk in cooler. CDI - PIC discarded both items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with prepared foods while wearing bracelet and wrist watch. -0 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water with a temperature of 105F. CDI - Temperature was increased to 145F.

4-501.11 Maintain equipment in good repair. Observed flip top cooler malfunctioning in kitchen. All TCS foods were moved to walk in cooler and flip top was taken out of service. -0 points-

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 employee preparing food and drinking from container simultaneously. Designate a location for employees to eat or drink away from food, equipment, and utensils. -0.5 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee drink from can and then immediately return to food preparation. CDI - Employee was corrected through instruction. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then turn off faucet without using a barrier such as a paper towel. CDI - Employee was corrected through instruction. -2 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink near flip top coolers without paper towels. All other handwashing sinks were fully stocked. CDI - Paper towels were provided. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of black residues. 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 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 tightly covered containers of raw chicken cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food product. -0.5 points-

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 near wood fired oven. -0 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 prep tables, shelving, and non-food contact surfaces of cooking equipment with build up of food residues, flour, and residues. Recommend higher frequency and more thorough cleaning. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of unknown substance stored in dish prep area. CDI - PIC identified contents to be chlorine bleach and labeled spray bottle with name of contents before correction by regulator -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around draft beer taps. Control fruit flies to prevent infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of food products stored on floor of walk in freezer. -1 point-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven door handle with food contact surfaces making contact with unsanitized portion of oven door. Store in use utensils in a manner that will not contaminate them. -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 abundance of dust behind ice machine next to handwashing sink. Recommend higher frequency and more thorough cleaning. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in kitchen. CDI - Paper towels were provided. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cheese sauce hot holding at 128F. CDI - PIC discarded cheese sauce. -1.5 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed food being thawed under running water with a temperature of 84F. Approved thawing methods are thawing under refrigeration, thawing by the cooking process, and thawing food completely submerged under running water with a temperature of 70F or less. CDI - Food was removed from thawing and was prepared. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and lids open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of degreaser stored on top of dishwashing machine near clean and sanitized utensils and dishware. CDI - Bottles of degreaser were moved to designated chemical storage area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing unknown substance. CDI - Contents were identified to be bleach and spray bottle was labeled with name of contents. -1 point-

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 a covered plastic container of tomatoes cooling in walk in cooler. CDI - Plastic cover was removed to allow cold air to circulate in and around food product. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers, shakers, and squeeze bottles of food in kitchen area. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing cooked food and working with clean utensils while not wearing a hair restraint. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of food items in rear walk in cooler. Cover containers of food once cold holding temperatures of 41F or less have been reached. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer at rear kitchen three compartment sink with a sanitizer concentration of 0ppm. PIC was able to reach a quat sanitizer concentration of 50ppm during inspection but not able to reach appropriate sanitizing concentration of 200ppm. PIC will call technician for service and has been advised to hand mix quat sanitizer in three compartment sink until repairs are made. Use sanitizer test strips after hand mixing quat sanitizer. A verification is scheduled by12/20/21 to determine if establishment is in compliance. -1.5 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use articles stored on floor near bar area. -REPEAT- -1 point-

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 residues and debris on equipment throughout kitchen areas and in reach in coolers and freezers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 wash hands and turn off faucet without using a barrier. CDI - Employee was asked to rewash hands and correct handwashing procedure was reviewed. -0 points-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed raw chicken in walk in cooler with spoiled odor. CDI - PIC discarded chicken. -0 points-

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 gallon of milk and opened package of ham without date marking in walk in cooler. 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 pork rendering in walk in cooler with a preparation date of 9/1. PIC stated that pork renderings are reheated approximately every 5 days and drippings are used. CDI - PIC discarded pork renderings and was advised to no longer hold prepared TCS foods for no longer than 7 days. -1.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles and shaker containers of spices without labels in kitchen area. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects and roach in kitchen area. Recommend controlling pests to prevent infestation or contamination. -REPEAT- -1 point-

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 and using clean utensils while not wearing a hair restraint. -0 points-

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 metal pan on grill top holding water and spatulas. Water temperature was 90F. CDI - PIC reheated water to 171F. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use items stored on floor in storage area. -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in kitchen area with deep gouges and staining. Observed wooden cutting boards used to serve flat breads with splits and cracking. Recommend replacing. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residues and debris on equipment throughout kitchen areas, on flooring of walk in cooler, and in reach in coolers and freezers. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep lids and sliding doors closed when not in use to prevent rodent or insect infestation. -0 points-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tiles and floors damaged in kitchen and bar area. Recommend repair. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving damaged/missing in kitchen area and around bar. Recommend repair/replace. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on food preparation surfaces. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink on prep surface. Designate an area for the storage of employee drinks away from equipment, customer food, and utensils. -REPEAT- -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the cook kitchen. CDI-PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar sink. CDI-PIC provided soap. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up, two soda nozzles with build-up

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bbq at 46F in the prep unit, salad at 47F. PIC said they put in the prep unit this morning. PIC suggested they filled it too high for cold holding. The salad had just been prepared. CDI-PIC voluntarily discarded, and moved salad to the WIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bar dishwasher reading 200PPM. The PIC said they just had ecolab in. CDI-PIC called maintenance while EHS was on site, PIC will not use until it is fixed and reading 50-100PPM

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruitfly near the bar, fly in the cook kitchen. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed ice building up in the stand up freezer. Observed handle broken, and missing the inside of the metal door at the prep unit.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed 2 phones sitting on the prep tops in the back cook kitchen. CDI-Food enployee removed and cleaned surface.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap in a dispenser that was not attached to the wall, making it difficult to get soap out for handwashing. PIC explained these are new and they are not staying on the wall. CDI-PIC provided normal pump soaps at the handsinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC wash thermometer in handsink. CDI-EHS stopped and explained procedure.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed smoked salmon (smoked for quality not for safety) being served on the weekend menu. PIC does not have parasite destruction letter on site. Called Sysco during inspection. VR REQUIRED 12/27/2020.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored over raw hamburger. CDI-EHS moved eggs to the bottom shelf.

4-702.11 Before Use After Cleaning - P Observed dish machine behind the bar pulling 0PPM bleach. CDI-PIC called maintenance and they were on their way during inspection. VR REQUIRED 12/27/2020. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Obsevred ice machine in need of cleaning. PIC did not sign due to Covid protocols.

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 prime rib at 47-49F, au jus from prime rib at 43F, PIC explained they were both made last night. CDI-PIC voluntarily discarded, EHS explained cooling parameters.

4-501.11 Maintain equipment in good repair. Observed ice building up in one of the stand up freezers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes on the clean dish rack at the wood fire station soiled with old food residue. CDI- Dishes taken back to be washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine at wait stating in need of cleaning. NOTE: Rear bar is closed down completely. Back kitchen is only being used for food prep, no cooking. Facility has condensed menu and is currently not holding several food items on time. Facility is also not using the prep top units in the rear kitchen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats at the wait station. PIC showed record of their pest control company. PIC stated they have also been using fans to keep insects away from the bar area. No insects were spotted in the bar area. Would recommend using same method for wait station.

3-307.11 Miscellaneous Sources of Contamination - C Observed spray arm of the bar drink dispenser in the ice bin for customer drinks. CID- spray arm removed, ice bin drained and refilled and the ice bin lid used to cover the ice from contamination.

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

Repeat Violation-1pt- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice inside of handsink at front bar. CDI- Educated PIC that dump sinks need to be used for that purpose. Handsink was cleared out. 6-301.14 Post a handwash sign at each handsink. Observed handsinks without handwash signs.

General Comment. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P In walk in cooler at prep kitchen, observed unwashed produce being stored over washed and cut fruit. CDI- Storage order was rearranged.

Repeat Violation-1.5 pts- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed front bar dish machine reading at 0 ppm chlorine. PIC stated dish machine had not been ran since last night. CDI- The unit was primed and read at the correct concentration before inspection ended.

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

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. At bar near prep kitchen, observed single-service cups being stored where contamination can occur. Suggested that facility keep cuts inside of sleeve.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using the hand sink at the pizza station to rinse off the pizza cutter. CDI-Explained that the prep sink or the 3-compartment sink should be used instead of the hand sink. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the front bar dish machine. CDI-The unit was primed and is now reading at the correct concentration needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the inside of the pizza prep unit not holding temperatures of 41F or below. CDI-Management contacted their refrigeration operator to look at the unit. They are expected today. REPEAT. *Points kept the same today, due to all other units and the top portion of the pizza prep unit holding at 41F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside the facility. Management is working with their pest control company to reduce the amount of pests in the facility.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket being stored on the ground near the ovens at the main kitchen. CDI-The bucket was placed onto shelving. REPEAT.

4-501.11 Maintain equipment in good repair. Observed the inside paneling not fully attached to the door of the pizza prep unit, and the second door on the pizza prep unit not fully attached to the unit. Have repaired. *The shelves have been replaced in the walk in cooler. Not a repeat violation, zero points taken today.

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 minor cleaning needed to the floors in the canteen kitchen. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bar stool blocking the hand sink in the back kitchen. CDI-The stool was moved to allow access to the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut chicken cold holding above 41F in the drawers under the grill area. It was determined that the product had been sitting out on the counter for about 15 minutes before being placed into the cold holding drawers. CDI-The chicken was moved to be cooled in the walk in cooler.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the sanitizer bucket being stored on the ground under the prep table in the back kitchen. CDI-The bucket was moved to the shelf.

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 the handle to the ice scoop stored directly in the ice at the front bar. CDI-The handle was moved out of the product.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single use cups being stored on the ground in the back bar area. CDI-The items were put onto shelving.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler in the back kitchen. Needs replacing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 to 4 small gnats around the salad make station and the hand wash sink. Increase pest control. REPEAT. *Huge improvement on reduction of pests in the facility. This was the only area where gnats were seen. Points decreased today. Keep up the good work!**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food product stored on the ground in the walk in freezer. CDI-The items were placed onto the shelving. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the bar reach in cooler. Have cleaned. REPEAT. *Great Job on cleaning of equipment. Keep up the good work. Points kept the same.**

5-205.15 Maintain a plumbing system in good repair. Observed the hot water faucet in need of repair at the back kitchen hand wash sink. Have repaired.

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 cove molding behind the cookline in need of cleaning. Have cleaned. REPEAT. *GREAT JOB ON CLEANING AND REPLACING CEILING TILES NOTED ON THE LAST INSPECTION. 0 POINTS TAKEN TODAY.**

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed bar staff in need of training on proper food safety procedures. Bar staff did not check sanitizer levels at the dish machine at the bar before running equipment through for cleaning and sanitizing. Bar staff are also washing wet wiping cloths through a dish machine. *Points not taken today. Have staff retrained.*

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen hand sink, and the front bar hand sink. CDI-Paper towels were brought out.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed an empty container of dish machine sanitizer at the front bar area. CDI-A new bottle replaced the old one and was properly reading at 50ppm. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several wet wiping cloths being washed in the dish machine along with glasses and rubber mats for the bar. This is not the proper way to wash cloths. CDI-The cloths were removed and the dishes were run through the dish machine again. *Huge improvement on handling dish machines and maintenance of them. Points stayed the same.

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 canned tomatoes, and eggs past their time/temeprature date marking requirements. CDI-The product was discarded. Observed the gazpacho that did not have a thaw date written. The manager stated they were pulled from the freezer on 8/8. CDI-The containers were relabeled with the second date needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies in the facility. Also observed several dead roaches in the facility. Management has just started a new pest control company to help reduce the amount of insects/pests in the facility. REPEAT.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the canned goods, and shelving in the back kitchen. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles in the facility. Management is working on replacing. 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. Observed cleaning needed to the floors of the facility, especially behind equipment. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the prep counter. CDI-The phone was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the dish machine and 0ppm of QUAT sanitizer at the 3-compartment sink. CDI-The dish machine and the 3-compartment sink sanitizers were both primed and were properly reading the correct concentration of sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the beer cheese hot holding below 135F on the stove top. CDI-The beer cheese was reheated to 168F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. The management just changed pest control companies, and is working on eliminating the problem.

4-501.11 Maintain equipment in good repair. Observed some rusted shelving in the outside walk in cooler. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the outside walk in cooler and to the gaskets of the bakery cooler. Also observed sweeping needed to the walk in freezer, and the inside walk in cooler. Have cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles in the kitchen. The manager stated they are in the works to have them replaced. REPEAT.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed staff not washing their hands before donning gloves to work with food. Staff were walking out of the kitchen and then coming back to work without. CDI - education on hand washing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels were not available at the front hand sink. CDI - provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed grapes over cooked chicken wings. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw prawns over bread and raw beef over bread. CDI - rearanged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting boards, plates, slicer, and metal pans were not clean to sight and touch when stored as clean. Observed ice machine with black and pink build up. CDI - pulled to reclean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried basil and shallots being held at room temperature. CDI - discarded. Using Time as a Public Health Control for 4 hours could be an option for these foods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed two soups in the outdoor walk-in cooler that were not dated as required. Observed facility labels foods for more than 4 days however several coolers were between 41-45F which only allows a 4 day hold. Items included cooked chicken, pork, milk, tir fry mix, cauliflower mash, etc. Coolers must be 41 or below in order to date for 7 days. Observed dry fermented sausages that were held past 7 days and not in the original casing. It was unclear if they are labeled keep refrigerated in the original package however they are not in the original casing. Other items such as prosciutto were label keep refrigerated. CDI - items discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed fried egg, poached egg, and steak items that are cooked to customers requested temperature are not covered under the facilities consumer advisory. Return visit required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa, pork, ham, and chicken tightly covered while cooling. CDI - items were opened or sheet panned and were cooling properly in the walk-in.

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

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 ceiling with damage and not easily cleanable in the kitchen. Observed cleaning needed of the bar floors and beer cooler.

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 food employee handle clean utensils without removing soiled gloves, nor washing hands after handling soiled utensils. Food employee submerged hands in sanitizer in 3 compartment sink before returning to handle clean utensils. CDI, food employee was corrected by instruction. Food employee properly washed hands at hand sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs over ready to eat dressings in WIC near main kitchen. CDI, food storage of re-organized. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine at a concentration lower than 50 ppm chlorine. Chlorine strip did not register concentration of chlorine. CDI, main dish machine was primed during inspection. Chlorine concentration register at 100 ppm Chlorine. Repeat

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several foods in prep coolers, and under counter coolers in main kitchen with an 11/20 date. PIC stated pans taken to kitchen from WIC are labeled with the date the product is placed in front kitchen. PIC stated product that leaves WICs are discarded at the end of the day. A clear date marking procedure must be in place. The date mark placed on large batches of food must follow the small portions of food from large batches. CDI, correct date of preparation was placed on label of smaller portions.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in sanitizer with concentration of less than 50 ppm quat. Buckets of sanitizer were replenished. Wiping cloths were completely submerged in correct concentration of sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans in dish washing area stacked wet. Observed some cups at bar area wet stacked.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under hand washing sink bathrooms.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several ceiling tiles throughout the kitchen with evidence of leaks. Pealing tiles did not seam to be smooth and easily cleanable. Ceiling tiles contained textured finish.

Observed raw eggs, cracked stored in plastic container on top of waffles in walk in cooler. CDI - reorganized 3-302.11(A) Separate the different types of raw animal foods. -P

Observed sanitizer in 3 compartment sink not below 150 ppm. CDI - remade. Observed main dish machine and main bar dish machine not sanitizing. CDI - chemical replaced at main bar, main dish machine primed. Observed ice machine collecting residue. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed salsa, lettuce, roasted tomatoes at 48 degrees in flip top. CDI - cooled to 44 during inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed container of salsa at 65 and meat marinade at 60. CDI - removed lid to quickly cool. 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 fish thawing under running water at 85 degrees. 3-501.13 Use approved thawing methods.

Observed wiping cloth in sanitizer below 150 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed scoop with no handles in food product containers. 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. **Improvement from previous inspection

Observed walk in cooler door threshold on large walk in not secure. 4-501.11 Maintain equipment in good repair. **Improvement from previous inspection.

Observed hand sink not secure to wall in main kitchen. Observed shelf not secure to wall in main kitchen near grill. Observed wall covering not secure to wall in main kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Repeat non-complaince: Observed no hand wash signs in rear restrooms. Improvement from previous inspection. 6-301.14 Post a handwash sign at each handsink.

Repeat non-compliance: Observed ice machine door collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed cooling rate for pork at .44 degree per minute in hotel pan in walk in cooler in rear kitchen. CDI - moved to freezer, cooling rate of .88 degree per min achieved. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

Observed ham at 56 degree on flip top. CDI - moved to refrigerator, cooled to 36. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed no date marks on flip top items in including feta, and turkey. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf **Verification Required**

Observed oil and water not labeled in rear kitchen. CDI - labeled 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed drain flies at back bar. Observed flies in front kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed several dry cloths, soiled in kitchen area. 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 utensils on stove top in water at 96 degrees. Observed knives and pizza cutting tool sitting on rags at pizza station. 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 one flip top in front cooler leaking. Observed cutting board damaged at flip top in rear kitchen. 4-501.11 Maintain equipment in good repair.

Observed front men's room urinal not working. Observed rear woman's restroom with one toilet not missing. 5-205.15 Maintain a plumbing system in good repair.

Repeat non-complaince: Observed walls collecting residue and missing corner strips in front kitchen area. Observed grease residue collecting on wall under hood in rear kitchen. Improvement from previous inspection. 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed lights not shielded or shatterproof in dish area. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed one hand sink at bar with hot water disabled. CDI - hot water turned back. 5-202.12 Provide at least 100F water at handsinks. -Pf

Observed unwashed produce over washed produce in back walk in. Observed uncovered breadder in storage and pork in walk in, and salt and pepper mixture in back kitchen. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Improvement from previous inspection

Observed pink residue on ice machine guard. Observed one soda nozzle at front bar collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed beer cheese not dated in drawer refrigerators. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Improvement from previous inspection.

Observed degreaser and bleach not labeled. CDI - discarded 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed wiping cloths no in sanitizer throughout kitchen. 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 single service straws uncovered at server station in contact with soda fountain. CDI - discarded 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed unsealed wood doors in back kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drinks stored above food for the facility, cell phone stored in plastic pitcher, personal drink and lotion stored next to scoops and food for the facility. CDI items moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken above cooked shrimp, raw chicken over ribs and bacon, and raw chicken stored above deli meats, mahi mahi stored above the potatoe cakes, and raw burger meat above shrimp cocktail. CDI items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice well and ice machine soiled with black and pink debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed foods in reach in unit below grill that was holding foods at 59F and above, observed items in two prep top units by prep area that was holding foods above 45F, observed dressings holding in a melted ice bath at server area above 45F. CDI items discarded or placed in walk in for cooling since within 4 hours. Temperatures in temp chart. Foods may be packed in reach in portions causing blockage at fans. Provide adequate spacing. Ensure foods in prep top are not double panned and held with dividers to allow proper air flow. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed chicken wings that had the wrong date. CDI chx discarded. Observed shell pasta, milk, pastrami, sausage, and goat cheese not dated. CDI items dated. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility using time on cooked shallots without a time stamp and no written procedures. CDI time stamp recorded. procedures emailed to PIC.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed reach in units and walk in unit near kitchen that are packed with food for service and seem to contribute to cold holding issues in facility. Suggest facility consolidate menu or down size amount of food prepared so they can accomadate food with space provided. CDI facility states they are in the process of adding another walk in and changing menus potentially. Verification required.

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

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 utensils held in 90F water. ***Facility currently does a brunch buffet on Sundays without prior approval. Told facility to discontinue buffet style until they get approval. Gave them the number for Marie Cain. ***Facility added cold smoked salmon to catering menu. Facility shall make sure they keep the tag that states salmon is farm raised or risk losing points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in units, racks in kitchen and walk in units, vents, and floors in freezer in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Employee observed cutting carrots and handling cut carrots with bare hands. Chef Scott Walker advised that carrots are to be used and served raw. CDI- Employee washed hands and put on gloves, carrots discarded.

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.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Container of bacon "jam" dated 6/6 in prep cooler. CDI-PIC discarded. Two containers of cream sauces not labeled in prep cooler. PIC advised and allowed to label. All other food items labeled as required.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 4-502.11(B) Provide accurately calibrated thermometers. -Pf. No ambient air thermometers in cooling units, no food temperature thermometer provided today. PIC advised that he has several on order. Return by 7/10/16 to check for all.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use squeeze bottles of sauces and containers of dry mixes in prep areas not labeled. Label all.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies and fruit flies in back prep area and dining area. PIC advised currently entering into contract with EcoLab to treat facility. Continue to work with pest management until issue resolved.

3-307.11 Protect food from contamination sources not specifically noted by code. Cooked hamburger and cooked steak being placed in pan together, drainage of fluids/ blood in pan from foods as are being cooked to order. PIC advised that both to be placed on grill for melting cheese and before plating. CDI- PIC was advised to provide separate pans or other effective means of preventing possible contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee with longer beard preparing foods, but with no beard restraint on. CDI- provide beard restraint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse on top of facility dry storage items. Provide and use designated storage areas for employee items.

General comment 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken above raw pork in the walk in cooler. CDI - chicken was moved to the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed duck, chicken, roasted tomatoes, spinach and lettuce above 45F. CDI - all items but the lettuce were discarded. Lettuce was cooled down to 45F.

Repeat violation 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 ham, rice pasta, chicken wings not dated in the prep unit. CDI - items were dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed turkey dated 2/17 in the prep unit. CDI - turkey was discarded.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in freezer and close walk in cooler. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the gaskets of the prep units. Clean gaskets.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed no water at front kitchen handsink. VR (verification required 10 days) 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at back bar handsink. CDI (corrected during inspection) towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar mat and items in front bar handsink. Use dump sink to the left of that handwashing sink as a dump sink. CDI items removed from handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bins at both bars with food debris and other debris including a small shard of glass at back bar far ice bin.. CDI (corrected during inspection) All ice bins emptied and cleaned during inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed back bar glass washer not sanitizing. VR (verification required 10 days) A service call was made during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked sweet potato cubes dated 9/27 in the prep cooler and walk-in cooler. CDI by discarding items. Also any food add a second date or label to items if frozen. Once items are removed from freezer, 7 day clock starts again. Freezing pauses 7 day date marking requirement. Suggest if items can't be frozen and require dating to make smaller batches.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of ice on the walk-in freezer floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towels and toilet paper stored on the floor under restroom handsinks.

4-502.11(A) Maintain utensils in good repair. Observed several plates and triangular bowls chipped and not easliy cleanable. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Ensure baker's table and wooden plates for sanwiches are made of hard maple wood or equivalent hard, close grained wood.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged ceiling tiles and areas where leak occured with the HVAC system. Once leak has been fully repaired, replace all damged areas. Leak was fixed twice and some tiles have not been replaced until leak is definately fixed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Keep food contact surfaces cleaned and sanitized; Observed mold build up on catch plate on ice machine near brewery. CDI surfaces properly cleaned and sanitized during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed prep cooler not functioning holding various cheese and country ham and heat treated vegetables at 67 degrees F. CDI unit repair company arrived during inspection; all PHF products discarded by staff.

4-501.12 Cutting Surfaces - C; Keep cutting surfaces in good repair; Observed stained/gouged cutting boards in use in kitchen area in need of resurfacing/replacing. (Ensure that all equipment is installed and approved for installation) Observed upstairs bar cut in with no plumbed hand sink and walls and ceiling that are absorbent; Staff instructed to only offer bottled beverages at this location until bar is constructed to code.

6-501.111 Controlling Pest; Keep facility free of pest; Observed numerous flies throughout kitchen area; Observed fruit flies at bar area.

4-202.16 Non-food contact surfaces;4-501.12 Cutting Surfaces; Observed stained / gouged cutting boards in kitchen in need of resurfacing; Observed split/ torn gaskets in need of repair.

4-601.13 Non-food contact surfaces; Observed speed racks in both walk-in coolers in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; VR needed to ensure complaince.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold PHF products; Observed walk-in cooler not functioning properly with many PHF products (cooked proteins, raw proteins, heat treated vegetables) all measuring 47-49 degrees F; CDI all items in walk-in cooler was moved to functioning walk-in beer cooler to cool rapidly to required holding temperature. VR needed to ensure walk-in is functioning.

(general comment)3-302.12 Food Storage Containers Identified with Common Name of Food; Properly label dry food products; Observed large flour bin not labeled in kitchen area.

6-501.111 Controlling Pests; Keep facility free of pest; Observed numerous fruit flies and flies throughout establishment.

(general comment)4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.12 Cutting Surfaces; Keep cutting boards in good repair; Observed heavily gouged/stained cutting boards in use in kitchen area in need of resurfacing.

4-601.11 (A) Properly wash, rinse and sanitize; Observed metal containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

6-501.111 Keep facility free of pest; Observed large amounts of flies in kitchen area.

4-901.11 Properly air dry; Observed metal containers stacked wet in kitchen area.

(general comment) 4-501.12 Keep cutting surfaces in good repair; Observed gouged/stained cutting board in use in kitchen area in need of resurfacing.

4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.12 Cutting Surfaces; Keep equipment in good repair; Observed stained gouged cutting boards in use in kitchen area in need of resurfacing; Observed melted plastic containers in kitchen area in need of replacing.

6-201.11 Floors, Walls and Ceilings-Cleanability; Keep floors, walls and ceiling clean and in good repair; Observed flooring underneath cooking equipment collecting debris in need of cleaning.

Prevent contamination of food during storage, preparation; Observed Smoker used outside establishment with no protection. (DO NOT COOK OUTSIDE) smoker removed.

2-302.11 Maintenance-Fingernails; Ensure that all food employees do not have nail polish on their nails; Observed employee preparing food with nail polish on her nails.

4-901.11 Equipment and Utensils, Air-Drying Required; Observed numerous containers stacked wet during inspection.

4-205.10 Food Equipment, Certification and Classification; Observed NON-ANSI, UL listed, NSF smoker being used during inspection.4-202.11 Food-Contact Surfaces-Cleanability; Keep equipment in good repair; Observed stained/gouged cutting boards in use in kitchen area in need of resurfacing; Observed split/torn gasket on reach-in coolers in need of repair.

Keep non-food contact surfaces clean; Observed large amounts of mold/slime build up on underside of ice bin at drink station.

3-101.11 Safe, Unadulterated and Honestly Presented; Observed bacon stored on prep table uncovered with flies crawling on surfaces of bacon; bacon discarded.

Keep facility free of pest; Observed numerous amounts of flies throughout establishment.

4-205.10 Food Equipment, Certification and Classification; Observed non-NSF listed smoker being used outside near walk-in cooler. Location of smoker is not approved due to there is no cooking allow outside establishment.

Keep non-food contact surfaces clean; Observed mold build up on bottom side of ice bin at drink station in need of immediate cleaning; Observed bar gun holsters collected debris in need of cleaning.