BANG BANG BURGERS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spatula and sponge in the hand sink when EHS went to wash hands at the beginning of the inspection. CDI- Items were removed from hand sink.

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 cheese sauce in the single door RIC and spring mix in the prep top without a label. CDI- PIC labeled containers. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed house-made, heat treated pickles in a large container in the WIC date marked 9/17. PIC stated they get large portions brought in from the other location weekly. CDI- PIC discarded pickles due to it being passed the 7 day date marking. PIC will explore implementing cold brine process when making pickles. 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 egg rolls, diced tomatoes and guacamole in the WIC cooling with lids and plastic wrap covering the containers. Observed portioned cooked vegetables cooling with lids on the containers. CDI- PIC took lids off of containers to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 a squirt bottle of oil without a label. Ensure all working containers of food are labeled with the common name of the food or ingredient.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in the low RIC that have an accumulation of debris. Observed build-up on the shelving in the dry storage area. Increase cleaning frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing light fixture above the 3-compartment sink. In need of replacement.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee attempt to wash hands in 3 compartment sink. CDI - EHS intervened and employee washed hands properly in the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above RTE Mac-n-cheese. CDI - Chicken was removed and voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch w/ sour cream, sour cream, maple sauce w/ sour cream, kimchi, Mac n cheese held above 41F. CDI - Voluntary discard. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Online menu. Observed consumer advisory disclosure present on the menu. Menu items that can be ordered raw or undercooked do not have an asterisk present reminding consumer of footnote. 10 day verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical cleaner in spray bottle with no label. CDI - Spray bottle labeled.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food with no head covering. CDI - Employee put on a hairnet.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wooden spatula, cracked and chipped. Observed broken and chipped strainer. CDI - Voluntarily discarded.

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 many containers, stored as clean, with sticker residue on the outer surfaces.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC could not locate vomit and diarrheal clean-up procedures. CDI - EHS provided PIC with them. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed blanched fries being held on TPHC, with proper start and end times in a 4 hour period, without proper procedures. CDI. EHS provided PIC with TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed a wet wiping cloth being held outside of a sanitizer bucket. CDI. Food employee relocated the wiping cloth to the sanitizer bucket.

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. EHS observed wooden serving plates for hamburgers that are worn and in need of replacing. All parts of equipment no longer smooth/sealed and easily cleanable

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold-like growth on tomatoes stored inside the standing RIC in the corner of the kitchen. CDI - PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed veggie diver stored in area for clean dishes with vegetable debris present on the blade. CDI - Item was moved to the 3 compartment sink to be w/r/s properly. 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 .

3-501.15 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 black bean burger mix cooling at a rate of 0F/min inside a covered plastic container inside the walk-in. Black bean mix remained at 53F, checked at 2:24 PM and 2nd temperature taken at 2:43 PM. CDI - Mix was removed from plastic container and placed in large uncovered metal pan to facilitate rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces and not in sanitizer solution at the beginning of the inspection. CDI - Wet wiping cloths were removed.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3+ plastic container lids very cracked and chipped, in need of replacement. CDI - Items were voluntarily discarded.

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 exterior of multiple plastic containers with sticker residue on the exterior surfaces. CDI - Removed to be w/r/s.

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 Food employee did not use warm water to wash hands. CDI - PIC intervened and Employee washed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to turn off the faucet to prevent re-contaminating hands. CDI - PIC intervened and employee washed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi, maple dip (Sour cream, mayo, and maple syrup mix), Pork belly, cheddar cheese and white American cheese held above 41F. CDI - Per the PIC, All items were placed/restocked in the cooler at 8 AM and were placed inside the WIC to rapidly cool. EHS required to complete verification visit for RIC, ambient observed at 46F. If item remains out of compliance, facility will be placed on a Risk Control Plan. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed fries marked for 4 hours TPHC 11AM - 3PM. Fries were observed at 10:45 AM on prep table top removed from temperature control. CDI - TPHC time stamp revised to reflect the actual time fries were removed from temperature control.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked potatoes cooling in cover plastic containers at a rate of 0.21F/min. 92F - 82F over 46 minute time span. CDI - Lids removed to increase cooling rate. 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 squeeze bottles and containers of oil with no label.

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 food employee drinks stored above food on prep table. CDI - Drinks were discarded.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working with raw food (ground beef), change gloves without washing hands, then work with RTE foods (cooked burgers and buns). CDI- PIC educated employee on appropriate when to wash methods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato cutter with heavy soil residue equipment not in use stored as clean. PIC stated that the equipment was cleaned after every use and at the end of the day. CDI- PIC had item removed to be washed, rinsed, and sanitized. 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 sliced tomatoes (x2) and guacamole holding above 41F due to prep unit holding an ambient temperature of 46. Also observed raw salmon temping at 46F in cold drawer. PIC voluntarily discarded all TCS items holding above 41F. *REPEAT* 3 day verification visit required to check prep unit cold holding. 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 is not been labeled, or if the label is incorrect. -P. Observed tomato aioli prepped on 12/6 stored in prep unit next to grill. CDI- PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed broken handle of prep unit by service sink in need of repair. 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 several rusted whisks being stored by 3-comp sink. CDI- PIC voluntarily removed whisks to be discarded.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacles in employee restrooms.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed only hand sink in kitchen blocked by prep table upon arrival. CDI - Prep table was moved back to allow access.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored above pickles inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned kimchi and portioned house made ranch stacked above fill line above 41F. CDI - Items placed in prep before arrival of EHS and items were placed inside the RIC for rapid cooling. No point escalation, significant improvement was observed. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils and spices in bottles with no label. CDI - Items were labeled.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored in prep sink used to prep food for patrons. CDI - Employee food removed. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with food safety certification was present at the time arrival. CDI - PIC with certification came 25 Minutes after start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee handle and wash soiled equipment, employee then handled clean dishes with no hand wash or glove change. CDI - EHS educated and employee was instructed to properly wash hands and change gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to turn off faucet to prevent contaminating hands.

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 4 batches of blanched fries placed in at 10 AM. Fries were observed at 79F - 90F at 2:30 PM. Fries did not meet 2 hour cooling window. CDI - fries discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed portioned kimchi, portioned ranch w/ sour cream and 2 pans of Ground beef held above 41F inside the prep unit and RIC drawers. CDI - Items were prepped and placed in coolers this morning at 11 AM and were allowed to be moved to RIC to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed boiled Brussels sprouts and sliced tomatoes prepared the previous day with no date marking. CDI - Items were date marked properly. 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 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 . Observed portioned hash (cooked potatoes w/bacon) held longer than 7 days (3/14). CDI - Hash was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed 2 containers of guacamole w/ chopped tomatoes and house made pimento cheese cooling with tightly wrapped plastic covering. Observed 4 containers of blanched fries miss 2 hour cooling window, the blanched fries were in large pan covered with lid while in the cooling process. Observed pimento cheese mix cooling from 48 to 46 in 40 minute window. CDI - Pimento cheese was spread onto shallow pan for rapid cooling. CDI - Guacamole and pimento cheese prepared today were unwrapped and uncovered to promote cold air flow for rapid cooling. Blanched fries were voluntarily discarded due to missing 2 hour 135F to 70F cooling window.

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 ROP salmon that was holding in refrigeration and was still in ROP environment. CDI packages were cut open to allow air flow.

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 the floor near the 3 compartment sink. CDI - Bucket was removed from the floor.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile in front of fry station.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food commingled with food stored to be served to consumers. CDI - Employee food removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee use fingers to push fries into fry container without gloves. CDI fries discarded wash and glove. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.14(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 4 batches of blanched fires from yesterday at 11am at 45-56F. CDI fries discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix, sweet potatoes, romaine, Carmelized onions, gaucamole and tomatoes, sliced tomatoes, and other TCS items in prep unit holding above 41F. CDI PIC turned down thermostat. PIC stated knob was turned to a higher level causing temperature increase. Items dropped down to 41F after some time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 blanched fries that were covered and stacked in reach in cooler. PIC stated they are in the process of getting approval to add a walk in cooler. Until approved then installed alternative methods needed to ensure proper cooling of food product. CDI blanched fries from yesterday discarded and blanch fries from 11 this morning at 70-80F spread out and uncovered in reach in. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 ROP salmon that was holding in refrigeration and was still in ROP environment. CDI packages were cut open to allow air flow.

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 personal drinks and cell phones stored on prep tables, dry storage racks, and at prep tops where food for service located.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed Food employee touch freshly cooked salmon and burgers. CDI - PIC educated about bare hand contact and foods reheated to above 165F before serving. -2-

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 washed spring mix and green leaf lettuce cooling in make table after washing this morning in cold water above 70F. Per PIC, lettuce comes in pre-washed. Food employee confirmed this lettuce was washed this morning and is now cooling. CDI - Food monitored for cooling. Food at 42F and 43F and at end of inspection with time still left to cool. Per PIC, plans are underway to install new WI. EHS reminded PIC to make sure all permitting has been approved prior to installation. -1- REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handling raw burgers and other raw products and then attempt to handle RTE cheese and other items hand dispensed as burger toppings. CDI - Hands washed, gloved changed and then RTE foods handled. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees wash hands and turn off faucet without using a barrier. CDI - Hands washed. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made ranch with sour cream and buttermilk and maple dip made with sour cream cold holding above 41F. Per PIC these items were made on previous days. CDI - PIC voluntarily discarded. -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 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 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 .Observed RTE potatoes date amrked 05/15/2023. Product should have been discarded on 05/21/2203. CDI - Potatoes were discarded by the PIC. Observed kimchi cooked in-house date marked 05/14/2023. CDI - PIC voluntarily discarded. POINTS NOT ESCALATED TODAY AS CONDITION WAS GREATLY IMPROVED OVER LAST INSPECTION. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked fries cooling in bust tubs in RI that are covered and stacked, cooling at a rate of .07 degrees per minute and cooked hamburger cooling in double wrapping at a rate of 0 degrees per minute. Both items have been cooling less than 2 hours. CDI - Lids on fries removed and double wrapping removed from cooked hamburger. Ground hamburger placed in freezer to cool. -.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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while cooking. Remove from arm while engaging in food prep. -0-

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 buildup on sides of cooking equipment and on hood filters. Clean often enough to prevent buildup. -0-

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

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed Food employee touch cooling, RTE fries, with bare hands during the inspection. CDI - The PIC discarded all fries that came in contact with bare hands.

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 multiple pans, stacked, stored as clean with sticker adhesive residue being transferred to the interior food contact surface of the pans due to being stacked. CDI - EHS advise PIC to separate pans until they can be rewashed and adhesive is removed.

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 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 .Observed TCS foods, Prepped the previous day, inside the RIC (Chicken Nuggets) and the and prep top cooler (Coleslaw) with no date markings to indicate the date of preparation or discard. CDI - Date Marking was added to TCS food made the previous day. 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 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 .Observed RTE potatoes held longer than 7 days. CDI - Potatoes were discarded by the PIC.

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 working containers of salt, pepper, and oil with no label.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed sanitizer solution stored above loaves of bread on rolling rack inside the kitchen.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed plastic cups stored inside the men's restroom. CDI - The PIC removed the cups.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed several consecutive inspection with issues with cold holding, cooling and cooling methods for black bean burger, blanched French fries and other TCS foods cooling at ambient air temperatures, cooling in cold holding equipment and missing the cooling window from the previous day. Today, batches of fries were at 55F after cooling overnight, batches of fries were cooling at room temperature in dining room, fresh cut tomatoes were cooling in tight triple layer wrapping in prep units and one cooler was operating with the door open at the beginning of inspection. EHS reminded PIC or the requirement for food temperature to be taken throughout service. VR no later than 09/17/2022 to ensure these processes show improvement or a Risk Control Plan will be required. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification at beginning of inspection while cooking, cooling, cold holding and dish washing taking place. PIC with certification onsite within 15 minutes of beginning of inspection. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedure for cleaning up vomiting and diarrheal events. EHS sent example plan to PIC via email on 01/03/2022. CDI - PIC will print form from email and have available for all future inspections. REPEAT -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw bacon stored in reach in cooler above unwashed produce. CDI - PIC moved these to a different location. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked fries cooling in reach in cooler from previous night still at 155F. CDI - Fries voluntarily discarded and PIC notified of the required VR for active managerial control over the cooling process. Per PIC, fries could be placed on TPHC. EHS advised PIC that the 4 hour window to discard would apply so it would be necessary to control portions to help avoid unnecessary food waste. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed over stacked maple dip, black bean burgers, raw burgers and grilled onions all cold holding above 41F in flip top and low boy units. CDI - EHS took temperatures of lower levels of stacked foods and all were 41F or below. EHS reminded PIC to refrain from over stacking foods above the fill line inside storage containers. Top layers of foods voluntarily discarded. REPEAT -3-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed QR code menu and online ordering app without the existing Consumer Advisory on the board menu in-store for burgers cooked to order. CDI - PIC upgraded menu information found online and on ordering section of app to reflect the existing, approved consumer advisory. -0-

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 triple layer wrapping used while cooling cut tomatoes, uncovered fries cooling at room temperature in dining room, lids used to cover cooling cooked sweet potatoes and fries. EHS reminded PIC that wrappings and coverings are only necessary once cooling products are cold and at or below 41F. CDI - PIC educated staff to loosen wrapping and to use quicker methods of cooling, such as using larger refrigeration. -0-

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 labeled remove from package and thaw under refrigeration. Fish being thawed in low boy cooler still in intact ROP packaging. REPEAT -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee preparing food while wearing two dangling bracelets and another food employee preparing food without wearing an effective hair restraint. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at soda machine water line spreading to kitchen door. CDI - PIC repaired during inspection. -0-

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed PIC no available at the beginning of the inspection. CDI: PIC arrived a couple of minutes into the inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility without written procedures for vomiting and diarrheal event cleanup. CDI - EHS educated PIC about requirement to have written procedure. Example written procedure sent today via email.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash their hands and cut off faucet with bare hands. CDI: EHS educated employee they needed to use a barrier to turn off the faucet after washing hands. CDI: Food employee re washed their hands and used a barrier to turn off the faucet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee dump sanitizer bucket and cup of ice water in two different hand sinks. CDI: PIC cleaned hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce over RTE washed produce. CDI - PIC corrected storage order. -0-

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 TCS foods declared cold holding by PIC at 46-55F. CDI - PIC voluntarily discarded and EHS offered Product Disposition form to PIC. PIC contacted refrigeration tech for service visit to ensure TCS foods are cold holding correctly. -1.5-

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 raw salmon still in ROP at cook line thawing in low boy. EHS reminded PIC that oxygen must be introduced into packaging for fish thawing in refrigeration. CDI - Fish packs cut open to introduce oxygen.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed sauces stored under drain line of handsink at front line. Move away from sewer lines. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer bucket under prep table at a concentration of 0 ppm. CDI: PIC dumped sanitizer bucket and filled it with the correct concentration.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving with buildup. Clean non food contact surfaces as frequently to prevent accumulation of buildup.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without lids on the top. Both dumpster doors were open when not in use.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees not informed of their responsibility to report exposure and diagnosis of Salmonella nontyphoidal. CDI - EHS educated PIC about the requirement and visual learner poster reviewed with staff that shows asterisk to Salmonella nontyphoidal along bottom of handout. 2017 NC Food Code change information sent to PIC via email today. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility without written procedures for vomiting and diarrheal event cleanup. CDI - EHS educated PIC about requirement to have written procedure. Example written procedure sent today via email. -0-

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched fries held on TPHC without time stamp available today. CDI - PIC placed time stamp on food and EHS sent 2017 NC Food Code information via email including new TPHC template. Fill out completely and replace existing procedure with newer version. Have available for future inspections and follow written procedure. -0-

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 raw salmon still in ROP at cook line thawing in low boy. CDI - PIC cut slits in packages to introduce oxygen to fish. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados over RTE foods, ready for cutting for service without first washing. CDI - PIC washed these. EHS discussed the risk of cross-contamination. -0-

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 coffee filters stored in direct contact with drain opener chemical bottle in cabinet under tea urns in dining room. Separate chemical storage from single use and single service item storage. -.5-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed dish washing taking place in water at 84F. CDI - PIC refilled with wash water above 110F and educated staff about the requirement. -.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/ -P Observed no written vomit/diarrhea clean up plan. CDI - Educated PIC on new requirements for newly adopted 2017 NC Food Code. -0 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety -P Observed blanched fries in 4 large plastic bins in RI cooler near bar at 61F. CDI - PIC voluntarily discarded fries. Product disposition given to PIC today. EHS advised PIC that continued non-compliance may result in permit action. Maintain food safety by close monitoring throughout the cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (See temperature chart) held in prep top and RI coolers holding between 44F-47F. CDI - PIC voluntarily discarded items. Product disposition form given today.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed no cooling equipment in the facility today. Facility cools blanched fries and processed chicken that has been seasoned. CDI - Cooling method adjusted to help facilitate cooling. 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 4 large bins of blanched fries cooling in large plastic bins at ambient air on counter top of dining area. PIC stated fries are blanched and cooled for 2 hours at ambient air temperature and then placed in RI cooler. CDI - EHS suggested to PIC that blanched fires be placed in metal sheet trays and placed in RI freezer to cool quickly. PIC applied this method and cooled fries in the appropriate parameters.

3-501.13 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. -C Observed previously frozen fish thawed in cooler drawer and RI cooler that had not bee removed from the reduced oxygen environment. CDI - PIC cut slits in the packaging to release the vacuum seal. EHS reminded PIC that this is a requirement per the 2017 Food Code. -0 points

3-305.12 Food Storage, Prohibited Areas -C Observed several cans of food stored under sewer lines of hand sink near front counter. EHS advised PIC to move to another location. Food shall not be stored under sewer lines.

4-903.12 (2)(5) Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. -C Observed single use cups, sauce cups, lids and single serve condiments stored under sewer lines of hand sink near bar, under soda machine and in men's bathroom. Move these items to an area not subject to cross-contamination.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat products in back and front reach in coolers. CDI - Products relocated to correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned and large batch “Bang Bang” Sauce holding at 47F in RIC and grab&go cooler. CDI - Portioned cups spread out onto sheet tray for cooling. Large batch container uncovered and left to cool in RIC. REPEAT. *Points kept at half due to overall continued, successful cold holding*

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of orange chemical without label. CDI - PIC identified and labeled for degreaser. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils in need of labeling at grill line.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups at front counter with no protection from contamination.

4-501.11 Maintain equipment in good repair. Observed split gasket on cold drawer.

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 tile damage in front of 3 comp sink. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty today has not obtained food protection manager certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over ready to eat food in cold hold drawers. Observed raw pork belly over ready to eat foods in reach in cooler. CDI - All items reorganized to correct storage order. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bang bang sauce holding at 44F in front drink cooler. CDI - Cups holding above 41F discarded. Observed black bean burgers holding 44F in cold drawer. PIC stated they have been held in unit overnight. CDI - Product discarded. REPEAT. *Points de-escalated due to major improvement of overall cold holding*

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach bottle without label on front counter. Observed one bottle of purple chemical without label. CDI - PIC labeled bottles. 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 blanched fries cooling at room temperature on dining room tables. CDI - All containers moved to reach in cooler to cool properly.

3-305.14 Food Preparation - C Observed French fries being cooled on dining room tables, outside of permitted space. Fries were moved to reach in cooler to finish cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all shelving above 3 comp sink in need of cleaning.

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 tile throughout kitchen area. Repair/replace as necessary.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw hamburgers stored above raw bacon in reach in cooler. CDI - Meat reorganized to correct storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburgers stored above RTE sauce/dressing in reach in cooler. CDI- Products reorganized to correct storage order. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, raw burgers, black bean mix, and other TCS foods cold holding above 41F in 2 door reach in cooler. Ambient temperature recorded at 45F. CDI - All TCS foods made today or brought from other reach in coolers today taken back to equipment holding at 41F or below. TCS foods held in cooler for more than 4 hours above 41F discarded. 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 time written on white board for discard time of 3 pm. French fries and sweet potato fries held on time still out on counter at 3:47 pm. CDI - PIC voluntarily discarded both containers. Facility has not obtained a written procedure for items held on time in lieu of temperature. EHS will verify within 10 days that operator has completed a written procedure for French fries and sweet potato fries. EHS emailed PIC template for TPHC document.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals without labels. CDI - EHS instructed PIC to label containers to identify what type of toxic substances are contained.

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 breaded green tomatoes cooling in open flip top unit at 62F. CDI - Green tomatoes taken to reach in cooler to cool rapidly after prep. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 2 door reach in cooler located in kitchen area not able to cold hold at 41F or cool foods properly. Verification will be required within 10 days of inspection. Non-TCS foods will be held in 2 door reach in and other coolers re-organized to accommodate TCS foods.

3-307.11 Miscellaneous Sources of Contamination - C Observed phone stored on cutting board used for burger prep upon entering facility.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed ice and straw dumped in front handsink. CDI - Items removed from handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored above RTE tempura mix. CDI - Mix relocated to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi cold holding in expo flip top unit at 50F. Kimchi was in small plastic cups high stacked in top portion. CDI - Cups over fill line voluntarily discarded. Cups lower in flip top unit holding 41F and below. REPEAT.

3-304.13 Linens and Napkins, Use Limitations - C Observed white towels in contact with raw shell eggs and washed vegetables. EHS recommended using parchment/deli paper to line containers for food storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth held on top of sanitizer bucket. Observed wet wiping cloth held in bucket of quat sanitizer <100 ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving next to 2 door-reach in cooler with significant residue and build up in need of cleaning. Increase cleaning frequency or replace shelving.

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 fries cooling at insufficient rate to meet cooling parameters. Repeat violation CDI PIC placed fries on on time for lunch service and stated he would bring fries for the other location if needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fries from yesterday in front reach in at between 47-58. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fries being cooled in too great of volume in bus tubs. CDI PIC stated that fries would be placed on time and cooling method to be changed.

4-502.11(A) Maintain utensils in good repair. Observed grill drawer and prep unit in need of gasket replacement. -0 points-

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 fries cooled from yesterday at 51 degrees . CDI discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries listed as to be thrown away at 2:30 still being used at 3: 00 PIC stated that fries were a new batch advised that new batches need new time labels. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Fries being cooled in plastic containers in to great of volume time window missed product discarded

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

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 two large lexans of house made hot brined pickles at 60 and 63 degrees cooled from last night. CDI discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed black bean burgers in grill drawers at 49 degrees . CDI discarded products.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Asterisk missing on burger bowl and grass fed beef subsitute . CDI Items corrected on digital board immediately and asterisk placed on hard menus . -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 house made hot brined pickles cooled in too great of volume per surface area. CDI product discarded. PIC states he will work on using cold brining process.

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 dish employee switch from dirty to clean dishes without a hand wash. Observed line cook touch raw beef burger and then place RTE burger on plate without a hand wash. CDI-PIC educated on proper hand wash and employees rewashed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea nozzles and ice chute with black and brown build up.

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 7 containers of blanched fries in reach in near front counter that PIC stated were blanched at 10am and 135F at 10:30am. Fries were 115F at 12pm. CDI-Fries were placed on 4 hour hold with TPHC and back dated to 10am. All 7 containers were labeled with throw out time of 2pm today. PIC educated on proper cooling methods and poster provided.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 7 containers of blanched fries stacked on top of each other in reach in with lids tightly closed and large volumes of product in each container. CDI-Items were placed on TPHC and discussed proper ways to cool adequately. Cooling poster provided.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed cups and to go boxes stored in the mens restroom in plastic wrapping. Observed rolls of paper towels stored in the mens restroom.

4-501.16 Do not use a warewashing sink for handwashing. Observed dish employee wash hands in 3 compartment sink 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse compartment with soiled utensils and equipment and food debris build up in the bottom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in reach in units and bottoms of reach in units with minor debris. Observed sticker debris remaining on plastic containers in clean dish area. Item was moved to be cleaned. 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 build up of debris and grease on wall near prep sink, dish area, and behind the flip top unit. Observed dust build up on ceiling.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored above various RTE items in the upright reach in cooler. Items were rearranged such that the raw eggs were on the bottom shelf of the unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabelled spray bottles of degreaser in the three compartment sink area. Items were labelled by the PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed small low boy reach in cooler with the thermometer located at the rear of the unit. Thermometers should be located in the warmest area of the cooler, such as the front. Thermometer was relocated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris remaining on one plastic container in the clean dish area. Item was removed for re-processing.

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 sweet potato fries not marked for discard. Time marked. Ensure that staff are recording discard dates for TPHC items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled bottles of degreaser. Items labelled by employee. Ensure all working containers of chemicals are labelled.

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 blanched fries cooling in a plastic container in the front reach in while covered. Ensure cooling foods are able to vent heat. Items uncovered by PIC.

4-501.11 Maintain equipment in good repair. Observed heavily damaged gasket on a reach in prep unit in the prep area.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsinks not providing the required 100F at time of inspection. Facility must be able to provide 100F at handsinks for proper handwash procedure. EHS will conduct a verification visit by 12/9/16

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 blanched fries held on tphc without the timer set for the 4 hour limit. CDI by employee setting the timer. Insure that TPHC procedures are being followed as written.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of bleach labelled as degreaser in the kitchen area. CDI by employee

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at the three compartment sink at temperature below 120F, wash vat was observed to be 96F. Facility has detergent\sanitizer capable of use at the current temperature. EHS issued intent to suspend after consulting with superiors that the lack of previous hot water issues, lack of food contact surface sanitization issues, along with sanitizer\detergent that is capable of functioning in the provided temperatures, that a 30 day intent to suspend is appropriate rather than an immediate suspension. Facility is expected to work towards fixing the hot water issues before the thirty days expires, EHS will conduct a verification visit within 10 days, on 12/9/16.

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 grease splatter on walls behind equipment. Insure that walls are cleaned frequently, especially in hard to reach areas.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC with certification was not present upon stating the inspection. CDI - PIC arrived during inspection.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink in the kitchen only reaching 74F. Repair to maintain at least 100F. Verification required 5/13/2016 6-301.14 Post a handwash sign at each handsink. - Observed 2 sinks missing signs. CDI - signs were provided.

General comment 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef above raw bacon in the reach in cooler by the register. CDI - items were rearranged correctly.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed QUAT sanitizer at 50 ppm in the 3 comp sink and in a sanitizer bucket. CDI - sanitizer was remade at the proper concentration and everything that was washed, was sent back to be rewashed and resanitized.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit by the door and the drawer cooler under the grill. Replace gaskets.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing items in 86F.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen. CDI- Drink covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed potato dicer and an onion dicer that had not been used today that had both been left with food debris on blade and blade guard. CDI- Items to be cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of degreaser not labeled at can wash. CDI- Bottles labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked onions to be cooled that were being tightly wrapped and 2 pans of cooked sweet potato fries stacked on top of each other, not allowing them to be properly vented and cool quickly. CDI- Onions properly vented and sweet potatoes single stacked and properly vented to reach proper cooling requirements.

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

(general comment) 2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drink stored on shelf with and above food products; l CDI drink discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed slicer and several containers stored clean with food debris stuck to surfaces. CDI slicer and containers pulled and placed into dirty dish pit.

4-205.10 Food Equipment, Certification and Classification - C; Provide equipment that is NSF ANSI listed; Observed potato slicer mounted to NSF prep table with bolts drilled through prep surface rendering table non-NSF.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Observed non-food contact surfaces of potato slicer collecting heavyu debris in need of cleaning; Observed old tape stuck to prep table in need of removal.

2-401.11 Eating, Drinking, or Using Tobacco - C Properly store employee drinks; Observed employee drink stored on storage shelf with and above food contact surfaces.CDI drink moved to approved location.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Properly store equipment and utensils to prevent contamination; Observed customer drinking glasses stored within splash zone of hand washing sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed stand up refrigerator not functioning properly cold holding at 51 degrees F; CDI Various cheese and cooked vegetables moved to functioning unit.

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

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize; Observed dicer stored clean with food debris collected in blades in need of proper washing; CDI dicer pulled and placed into dirty dish pit to be properly washed, rinsed and sanitized.

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

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

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store raw meat products to prevent contamination; Observed raw ground beef stored above RTE food products in reach-in cooler; Observed raw shell stored above RTE food products inside pull out cold holding drawers and inside stand-up cold holding unit. All raw meats properly stored according to final cooking temperature.

(general comment)3-501.19 Time as a Public Health Control; Provide written detailed procedures of (Time as a Public Health Control) process; Observed TPHC used without written procedures. TPHC forms given to owner to fill out and keep on site.

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