CRAVE DESSERT BAR

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over cooked sausage in freezer. Item was removed from hermetically sealed packaging. Observed raw tuna being stored above sauces in lowboy. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed kitchen dish machine and bar dish machine at 0ppm chlorine after running multiple cycles and priming the lines. Facility will wash/rinse in kitchen dish machine and sanitize in 3 comp sink, all glassware will be washed in the kitchen. VERIFICATION REQUIRED. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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

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 ground beef cooling at a rate of 0.07F/min in bowl covered in saran wrap inside reach in cooler. CDI: Employee started the cooking process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris in bottom of lowboy freezer. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with dust/debris build up.

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

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Until machine is repaired, facility will wash/rinse in machine and sanitize using the 3 comp sink. Facility is projected to serve 40-50 customers tonight. VERIFICATION REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(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 lamb sliders at 78F with 10 minutes left in 2 hour cooling window. CDI: Lamb slider were moved to reach in freezer, EHS observed them drop below 70F. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in reach in cooler in dry storage area above 41F. Ambient air of cooler was 44.6F. PIC moved items to other refrigeration. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 lamb sliders at 78F with 10 minutes left in 2 hour cooling window. Observed lamb chops cooling at a rate of 0F/min. Sliders and chops were cooling on a sheet tray at room temperature. Observed raw beef cooling at a rate of 0F/min in a container tightly covered in a lid inside lowboy. CDI: Items were moved to reach in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed under counter dishmachine sanitizing at < 10 PPM chlorine. CDI - PIC discovered the tubing connection being crushed by a chemical bucket. PIC adjusted connection line and primed the sanitizer resulting in dish machine now sanitizing at 50-100 PPM. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

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 two opened packages of blue cheese crumbles being held for resale in the facility past their expiration dates (1/7-1/13 and 1/8-1/14). CDI - PIC voluntarily discarded expired foods. 3-501.17 (C) TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. - Pf. Discussion with PIC revealed that cooked beef prepared on 2/10 had been used to fill empanadas today. The filled empanadas were observed bearing today’s date label. EHS also observed same cooked beef from 2/10 inside a container mixed with shredded cheese date labeled as 2/11 (cheese added on 2/11). CDI - Reviewed date marking practices and PIC allowed to date/re date the above mentioned foods to 2/10. -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.

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 several TCS applicable foods recently prepared cooling inefficiently due to being in a melting ice bath, in high densities/large volume, in tightly lidded deep plastic containers, stacked and covered in plastic cling wrap and in equipment not intended for cooling (reach-in units). Refer to temperature observation chart. CDI - Corrective action resulted in refreshing ice bath + stirring food, foods spread across flat sheet pans, all left uncovered then transported to the reach-in freezer for rapid cooling towards < 41°F. -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.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler preparing foods with several bracelets. -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 clam shelled to-go containers stored facing upwards on top of freestanding shelving unit. -0-

6-302.11 Supply toilet tissue at each toilet. - Pf. Observed men’s restroom without toilet tissue. CDI - Front of house staff provided toilet tissue. -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 ceiling panels and walls throughout in the kitchen in need of cleaning. -0-

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 employee drink stored on top of cling wrap. CDI - Drink removed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed ceviche and raw shrimp stored over crab and spinach dip portioned containers in low boy reach in unit. No physical evidence of contamination observed. CDI - Items relocated. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed blue painters tape still affixed to plastic food containers stored as clean. CDI - Tape removed and containers removed to be w/r/s. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating black microbial residue. Clean and maintain. -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 , 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 roasted vegetables (1 ct) and cooked shrimp (1 ct) prepped 1.5 hours prior to inspection (per PIC), left cooling in ambient temperatures on flat sheet pans. EHS observed 0 F change after 35 minutes. Refer to temperature observation chart. CDI - PIC transferred foods into the reach-in freezer to rapidly cool down. EHS observed temperature for roasted vegetables and cooked shrimp decrease 10+ F after additional 15 minutes. -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.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two unlabeled squeeze bottles containing oil. -0-

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three heavily scratched and stained small cutting boards stored in the facility. Maintain all utensils in good repair and replace or resurface when required. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed under counter dishmachine sanitizing at < 50 PPM chlorine. CDI - PIC discovered the source bucket was low; replaced with full bucket and adjusted rubber stopper at sanitizer line. Dishmachine now sanitizing at 50-100 PPM. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date label for opened package of prosciutto. PIC confirmed it was first used yesteday and placed a date label. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed milk which expired on 5/12 and no date label for heavy cream. CDI - Both products voluntarily discarded by PIC. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed unidentifiable spray bottle. PIC verified it to be chlorine sanitizer and tested its sanitizer which bleached out the test strip. CDI - Sanitizer diluted to proper concentration between 50-100 PPM and spray bottled labeled as sanitizer. -1-

REPEAT VIOLATION: 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 container of water holding utensils at 91 F at the steamwell. PIC discovered the steamwell was disconnected and water level was low. CDI - PIC turned on the appliance and added water to the well. -0.5-

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board at prep unit heavily scratched and scored. Replace or resurface. -1-

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 debris accumulating on door frame of under counter dish machine. Keep clean. -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 ceiling light panels in the kitchen are in need of cleaning. -0-

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Facility’s employee health policy does not outline the 6 FBIs and contains an incomplete list of foodborne illness related symptoms. CDI - Discussed and written policy provided onsite. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and turn off faucet with bare hands then transition into donning gloves for food prep. Education on handwashing provided and hands washed. -0-

REPEAT VIOLATION: 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 crab dip and elote just prepped, cooling covered in plastic containers and in high density. Also observed shrimp and crab cakes cooling covered. CDI - Crab cakes and shrimp vented. Other food items transferred onto flat sheet pans and into freezer to rapidly cool down. -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.

3-501.13 (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 tuna thawing inside of its packaging since yesterday, according to the PIC. CDI - Product voluntarily discarded by PIC. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some food employees with no hair restraints preparing foods. -0-

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 container of water holding utensils at 100 F at the steamwell. CDI - PIC turned up thermostat. -0-

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board stored as clean heavily scratched and scored. Replace or resurface. -1-

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

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 cheese dip in the reach in cooler dated 8/7. CDI - PIC voluntarily discarded. Observed open mozzarella not date marked. Was opened on Sunday. 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 . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed crab dip just prepped and cooling covered. CDI - uncovered. 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 .co

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board at the prep top cooler heavily scratched and scored. Replace or resurface.

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 throughout are in need of cleaning.

3-402.11 Parasite Destruction (P) observed facility is offering ceviche with raw shrimp. However PIC is unable to provide parasite destruction for the raw shrimp. CDI - PIC has stated they will cook the shrimp to 145F and cool or use frozen cooked shrimp that will be thawed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed skewered raw chicken stored over crab cakes in low boy reach in cooler. CDI - chicken was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue on the interior panel. Clean and sanitize the interior panel.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ceviche is on the menu, raw shrimp is used in this dish. Observed no consumer advisory for this menu item, PIC is unable to provide a parasite destruction letter for the raw shrimp. This menu item will not be allowed to be offered raw without a consumer advisory and a parasite destruction letter. CDI - PIC has decided to use cooked frozen shrimp or remove from the menu until they obtain the parasite destruction letter. Compliance visit will be conducted

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting board at the bakery. Replace or resurface.

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 beef empanadas with two dates 1/16 and 1/19. CDI - PIC voluntarily discarded. Discussion on properly datemarking. Improvement with datemarking. Half demerits. All date marking in establishment are in compliance. 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 elite dip cooling in the reach in cooler stacked and covered. CDI - PIC relocated to the reach in cooler to a single layer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep top cooler heavily scratched and scored. Replace or resurface.

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 throughout are in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in the kitchen under equipment and along the walls are in need of cleaning.

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 an employee drink over the prep top table. CDI - drink was removed.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef empanada temped at 44F. Discussion with the PIC revealed that the beef is cooked, cooled, and placed into pastry. Explained to the PIC that after empanada is formed that the product shall be properly cooled down to 41F. CDI - PIC voluntarily discarded the empanadas. Improvement with cold holding will keep at half demerits. 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 Observed whipped feta and mozzarella not datemarked in the prep top cooler. Improvement with datemarking noted. Half demerits. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on the top of the ice machine.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceiling by the mop sink missing panels. PIC stated they are getting this repaired.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield for ceiling light in the kitchen prep area. Replace.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries and apples stored over ready to eat arugula. CDI :Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw egg whites stored over ready to eat items in reach in cooler. CDI: Egg whites moved to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed spinach dip, crab dip, and crab mix cooling from 2.5 hours ago at 63, 57, and 60 respectively. CDI: Products moved to sheet pans and cooled in the reach in freezer. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the reach in part of the prep top cooler above 41F. CDI: Cooler door was determined to have been ajar as cooler temp 20 min later was 38F. Food items began cooling back down. REPEAT VIOLATION Previous violation corrected. 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed burgers and lamb thawing in reach in with no PFF date. Original cook date was more than 7 days prior. CDI: Product dated with PFF date of yesterday. Observed pesto (5/4), burger (4/28), lamb (5/2), and cabbage mix (5/2) past 7 days. CDI: Products voluntarily discarded. REPEAT VIOLATION For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on open milk and oat milk in reach in cooler. CDI: Products date marked. 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed crab dip, spinach dip, and crab cake mix cooling in reach in cooler while tightly covered. CDI: Product was spread out onto sheet pans and cooled rapidly in the freezer. REPEAT VIOLATION

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean.

4-501.11 Maintain equipment in good repair. Torn gaskets present on coolers throughout. REPEAT VIOLATION Facility has replaced gaskets since last inspection.

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 in bottom of reach in cooler under merrychef. CDI: Cooler cleaned. REPEAT VIOLATION Previous violation corrected.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several boxes and some old equipment in dumpster enclosure. PIC stated that equipment is to be picked up with a company already. PIC also stated that they have had several issues with missed trash pick ups and are changing companies in the next 2 weeks to rectify that issue.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control throughout kitchen as shown by improper cooking procedures, improper cooling and cooling methods, improper holding temperatures, and improper sanitizer concentration. CDI: EHS provided PIC with a copy of the food safety checklist and discussed daily oversight requirements of the PIC. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employees wash hands and turn off faucet with bare hands throughout inspection. CDI: Education on handwashing provided. Handwashing improved. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the dispenser was 0ppm quat. CDI: Employees worked on the dispenser and got it working to where the sanitizer was 200ppm by end of inspection. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed lamb chops in reach in cooler that are undercooked. PIC stated he cooks lamb to 140F, cools product, and then cooks to over 165F for service. CDI: Lamb voluntarily discarded. EHS and PIC discussed that product must be fully cooked to 145F prior to cooling.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed crab dip cooling in reach in cooler after 2 hours still at 54F. PIC changed method to an ice bath. After 25 more min, product was still 54F. CDI: Product moved to sheet pan and placed in the reach in freezer to rapidly cool to below41F at advisement of EHS. Observed crab dip made yesterday still cooling at 57F in reach in cooler. CDI: Product voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 3-501.14(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 short rib cooked yesterday still cooling in reach in cooler above 41F. CDI: Product voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed short rib in reach in cooler cooked 2/2/23 stacked on top of short rib that was cooked yesterday. Heat from the short rib cooked yesterday had affected the product made on 2/2/23. CDI: Short rib voluntarily discarded. Observed elote dip holding in reach in part of prep top holding at 49F. No explanation as to why product was above 41F. CDI: Product was voluntarily discarded. Observed bag of shredded chicken in reach in under the merrychef above 41F. CDI: Product was voluntarily discarded. 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed shredded chicken and burgers pulled from frozen (per PIC) with no PFF date. CDI: Product properly dated with PFF date. Original cook date was present, but more than 7 days prior. Observed pesto with fresh garlic and oil from 1/28. CDI: Product voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on open milk in short dessert cooler. CDI: Milk dated for yesterday when it was opened. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed crab dip cooling in reach in cooler while tightly covered. CDI: Product was spread out onto sheet pans and cooled rapidly in the freezer.

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 opened boxes of single service items stored on top of coolers in hall way. Per permit conditions, once boxes are opened, they must be moved into the permitted facility. CDI: Boxes were relocated.

4-501.11 Maintain equipment in good repair. Torn gaskets present on coolers throughout. REPEAT VIOLATION

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 liquid in the bottom of 3-door reach in cooler and debris 2-door reach in dessert cooler. Ensure more frequent cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor wall damage to baseboard on front right side of mop sink.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC did not know cooling parameters when asked by EHS. PIC also was observed touching nut with bare hands. PIC shall demonstrate knowledge of foodborne illness prevention and the requirements of this code. CDI - PIC educated on bare hand contact rules and cooling parameters. 0 pts.

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 handling preparing skewers of tomatoes and pickles and was handling them with bare hands. PIC also picked up a nut with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Nut and skewers discarded.

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 Pan of raw skirt steak stored directly on top of pan of cooked sliders. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and containers were still visibly wet. Allow utensils to air dry prior to stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler doors. Replace torn gaskets. 0 pts.

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 facility does not have the updated employee health policy with non-typhoidal salmonella. CDI: EHS provided PIC with a paper copy of the updated health policy.

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 vomit and diarrhea policy. CDI: EHS emailed PIC a copy of the state written vomit and diarrhea plan and explained requirements.

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 tomatoes stored over ready to eat items in the reach in cooler. CDI: Items were reorganized. Observed unwashed produce stored over rolls in reach in cooler. CDI: Items reorganized. REPEAT VIOLATION

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 on date marking please visit: http://meck.co/FoodSafety Observed date mark on hummus made yesterday in the prep top marked 1/4. CDI: Date changed. Observed empanada container with no date mark. Observed open oat milk with no date mark. CDI: Items voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed dips cooling in reach in cooler while tightly covered. CDI: Items were spread out onto sheet pans and cooled rapidly in the freezer.

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 tuna thawing in vacuum packaging in reach in cooler without being cut open. CDI: Fish cut open.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar hand sink with ice dumped in it.CDI: Ice melted EHS educated bartender on only using the handsink for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed now papertowels at bar handsink. CDI: Papertowels provided.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed cheese blend in white reach in cooler holding above 41F with significant microbial growth. CDI: Product was voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over ready to eat items in the reach in cooler for desserts. CDI: Berries removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed white reach in cooler holding items above 41F. CDI: All TCS items voluntarily discarded. Unit was iced up and blowing with an air temp of 52F. See #45. Observed several items from yesterday double panned in prep top all over 41F. CDI: All items above 41F were voluntarily discarded. Single panned items were at 41F and below, showing that cooler is operating properly. REPEAT VIOLATION

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 lamb chops date marked 9/7. PIC stated that they were pulled from frozen and thawed today and that the date was an old sticker. Product appeared to have been thawed due to being above 41F. NOTE: Observed chicken date marked 9/22 when it was frozen and then pulled today and thawed. Although not past the 7 day maximum, ensure that food items are properly date marked. 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 empanadas that are prepared in-house with no date mark. PIC stated that they were made yesterday. CDI: Product properly date marked. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed raw shell egg at the bar. Bar tender stated these are used if someone orders a drink that usually comes with egg white such as a whiskey sour. Facility does not have this denoted anywhere on the menu as it is not a house cocktail. VERIFICATION REQUIRED to ensure that facility switches to pasteurized egg whites or provides signage that denotes full consumer advisory notice for raw egg whites.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed white reach in cooler is holding food items above 41F. Without this cooler in operation, facility does not have adequate storage space to carry out day-to-day operation. VERIFICATION REQUIRED to verify cooler is fixed or replaced and facility has proper holding capacity.

3-501.13 Use approved thawing methods. Observed lamb chops that PIC stated were thawed today above 41F. CDI: Product was cooling at the proper rate in the cooler back to 41F. Observed spinach thawing in standing water in the sink above 41F. CDI: Spinach was initially placed under running water by employee, however EHS stated that temp was above 41F and therefore the product needed to be used for the prep and properly cooled.

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 handle of ice scoop at the bar down in the ice. Observed 2 oz portion cup in corn starch.

4-501.11 Maintain equipment in good repair. Observed white reach in cooler with significant ice build up and holding at 52F. Ensure cooler is repaired or replaced. Observed shredded gaskets on reach in cooler with cakes and on one reach in cooler door at the bar (first door closest to bar entrance with opaque glass). Observed rusted/chipping shelving in the white reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of white reach in with food debris and build up on the bottom of the interior of the unit.

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 wall behind dish machine at the bar with build up. Observed minor build up on wall near handsink in the kitchen. 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 corner guard at threshold to door leading up exit stairs near mop sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar handsink. Bar was not yet open. CDI: Soap provided before opening.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading at 0ppm. Observed stock sanitizer bottle and line to the dish machine was empty. CDI: Sanitizer was replaced and machine primed. Machine tested within the range required for chlorine sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dairy reach in holding some food above 41F. Cooler was zoned in which the top items were holding at 41F and below but the bottom items were holding at 43F. Cooler temp was 35F per thermometer. CDI: Items reorganized so that all TCS items are in the top 2 shelves. Cooler was overfilled. Ensure that food is evenly distributed throughout coolers.

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 lemon ricotta from 6/8 in reach in. CDI: Product voluntarily discarded. 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 empanadas that are prepared in-house with no date mark. PIC stated that they were made yesterday. CDI: Product properly date marked.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed bar syrups and juices stored in ice well at the bar with the ice that is used for drinks. CDI: Syrups and juices were removed.

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 some in use utensils stored in water on the counter. CDI: Utensils removed from water.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no bleach test strips on site for dish machines. VERIFICATION REQUIRED

NOTE: 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 hummus pulled from frozen but on it’s last day from original prep date. CDI: PFF date added. Ensure that items are properly date marked. No points deducted as products did meet 7 day date marking. REPEAT VIOLATION

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 creme brûlée mix cooling in reach in with a tightly covered lid. CDI: Item moved to ice bath and product stirred. Product met proper cooling rate.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in all purpose cleaner. CDI: Cloth removed and bucket emptied.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wet stacking dishes. CDI: Dishes separated for air drying.

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 heavy dust build up on vent cover in kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site 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 empanadas date marked 8/27 that were frozen and pulled to thaw yesterday. CDI: Item was properly date marked. REPEAT VIOLATION Significant improvement from previous inspections. The one container of empanadas was the only item improperly date marked. Any date marking violations next inspection will result in full point deductions.

4-501.11 Maintain equipment in good repair. Observed 2 door small reach in and pastry cooler gaskets in need of replacing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on one ac vent.

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 empanadas cooling on sheet pan at room temperature at a rate of 0F/min. CDI: Empanadas moved to cooler and properly cooled. Observed short rib cooked yesterday above 41F. CDI: Product voluntarily discarded. Observed lamb lollipops cooling right at 4 hours above 41F. CDI: Product rapidly cooled in reach in freezer to 41F within 20 min. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed hummus prepared this afternoon cooling at a rate of 0F/min in reach in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on milk or short rib from yesterday. CDI: Milk Labeled. Short rib was discarded (See #18). 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 ale onions from 2/28 in reach in. CDI: Product voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection as much less items were improperly dated/out of date.

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 hummus and lamb cooling in reach in while tightly covered. CDI: Hummus put onto a sheet tray to rapidly cool and lamb placed in reach in freezer. Observed empanadas cooling on sheet tray at room temperature. CDI: Product placed into refrigeration. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility cools many foods and does not have a walk in or additional freezer space to properly cool food items. Changes to preparation of items or additional equipment including a blast chiller or reach in freezer may be required if cooling problems persist. Currently, EHS recommends keeping track of cooling via logs or labels. Facility has recently paired down menu to include less items and more ingredients are cross utilized.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee items including a food bag, check, and dressing packet stored on speed rack above empanadas. CDI: Employee items relocated.

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. Observed wooden s’mores plates with sealant chipping and some with wood that has cracks/chipping. 4-501.11 Maintain equipment in good repair. Observed split gasket on 2 door reach in cooler for cakes and reach in cooler door on prep top.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in dish machine in kitchen. PIC called technician. CDI: Facility will use 3-comp sink until 7pm when reservations fill up (more than 50 seats). If dish machine is still not operating, facility will move to single service plates/utensils. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on ice shield.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed BBQ chicken and buffalo chicken reheated to less than 165F. CDI: Items rapidly reheated to over 165F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed empanada meat cooling at a rate of .1F/min. CDI: Product placed in a deeper ice bath and stirred. Product then met cooling rate.

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 many items in prep top cooler with no date marking. PIC stated items were prepared on Friday 12/27. CDI: Items properly 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 goat cheese date marked 12/17 in reach in cooler. CDI: Product voluntarily discarded. Observed lamb and beef sliders date marked 12/21. PIC stated that is the date they came in on the truck. They were thawed on 12/27. CDI: Sliders voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed empanada meat cooling in reach in cooler while tightly covered. CDI: Product moved to ice bath. Observed ice bath being used but no stirring. CDI: More ice added and product stirred frequently.

3-501.13 Use approved thawing methods. Observed shrimp and sliders thawing in standing water. CDI: Water turned on.

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 1/2 pt container being used as scoop in flour. Observed flour scoop handle down in flour. CDI: Handle moved out of product.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed kitchen staff not wash hands before donning gloves. CDI-discussion with PIC

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 bartender cutting limes without gloves. CDI-discussion with PIC, fruit disposed of.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handsink being used as a dump sink. CDI-mesh and used straws removed. 6-301.14 Handwashing Signage - C Observed no handwash signs in employee bathrooms.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed red wine sauce at 118F. CDI-reheated to 165F

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 scoop handle down in ice in bar.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in ladies room

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed cardboard box of food packages and napkins on floor of dry storage. Ice machine had broken and caused flood on same floor. Box wet. Do not store items on floor. CDI-items voluntarilly disposed of

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Repeat-Chicken and pork in different pans hold held in steam table. All TCS foods less than 135F. CDI-all reheated to 174F-184F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed all TCS items in make unit top not date marked. CDI-labeled 3-501.18 Repeat: 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 mashed potatoes date marked 3/19. Dispose of TCS foods within 7 days with day 1 being date of preparation CDI-voluntarilly disposed of H

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of blue liquid CDI-labeled 7-201.11 Separation-Storage - P Observed spray bottle of cleaner stored in bin with ice scoop. CDI-spray bottle moved.

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 lamb chops tightly covered cooling in an ice bath with ~1-2 inches of ice. CDI-lamb uncovered and deeper ice bath provided. Cooling rate of .67F/min attained

3-601.11 Standards of Identity - C Observed wood chips labeled as sugar in the raw. Check for proper labeling

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 spoon handle had fallen into glazed pecans. CDI-spoon removed

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips. Sanitizer at correct concentration (using my test strips) verification required

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table with food. Corrected during inspection (CDI): Drink relocated to an area where it would not contaminate food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held items below 135F. Items were in a steam well but there was not enough water. Items rapidly reheated to over 165F and placed in steam well that had water added to it.

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 several food items pulled from the freezer on Monday and Tuesday with their original prep date on them, not the pull date. Original prep date was more than 7 days ago. CDI: Date of thawing was placed on the products. Observed ricotta cheese and red pepper hummus prepared greater than 7 days ago. CDI: Items voluntarily discarded. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed buffalo chicken thawing in standing water in the sink. CDI: Water was turned on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in all purpose cleaner. Employee stated that it was sanitizer. CDI: Employee was shown the correct area to get sanitizer and taught to check it with the test strips before putting it out at the bar.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed container with yellow spoons stored as clean with food debris in the container. CDI: spoons placed in a clean contianer and the original container was washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above desserts in double door reach in cooler. CDI: Eggs relocated. All items below raw eggs were commercially packaged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with pink build up.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed burger patties pulled from merrychef. Employee stated that the item had finished reheating. Item was below 165F. CDI: Item continued to be reheated. Final reheat after corrective action was 180F. REPEAT VIOLATION

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 pulled chicken and mashed potatoes cooling at a rate of 0F degrees per minute. CDI: Cooling method changed, and proper rate achieved.

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 grits made Sunday, per PIC, with no label. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS 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 empanadas dated 5/14 in reach in. PIC stated that item was frozen and pulled to thaw yesterday. CDI: Proper pull date put on product.

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 chicken and mashed potatoes cooling in large containers with ice not up and around product. CDI: Product put into smaller containers and full ice bath made.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed burgers reheating too slowly. Burgers increased one degree over 24 minutes and had approximately 30 min left in order to reheat to 165F. CDI: Items rapidly reheated in oven. PIC directed to ensure items are reheated to 165 before placing in steam well. All other items were properly reheated today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed single reach in cooler holding food items above 45F. Items not just made were voluntarily discarded. Observed reach in steel cooler holding food above 45F. CDI: Products were relocated as PIC checked reach in earlier at 11am and it was holding at 33F. ITS issued today for cold holding regarding reach in cooler. See #45

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in prep cooler with no date marking. Items made on various days, all within proper time and temperature window. No "backups" of items were in any cooler to know what date they were made. CDI: Items labeled by PIC.

4-501.11 Maintain equipment in good repair. Observed single door reach in cooler holding at 52F at the lowest during entire inspection, even after removing all of the food. Outside thermometer on unit read 43F and inside thermometer as well as inspector's thermometer read 52F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading below 50ppm chlorine. CDI: PIC will sanitize all dishes in the 3-comp sink after washing in the dishwasher. Maintainance will be phoned tomorrow about fixing it. VERIFICATION REQUIRED

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed spinach dip cooling in reach in cooler at a rate of 0F/min. CDI: Lids popped off of containers and containers moved to colder reach in cooler for proper cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw and macaroni in reach in cooler above 45F. Air flow was blocked by overstacking refrigerator. CDI: Items rearranged so that non-TCS foods were moved to the bottom. PIC stated that she took temperatures at beginning of service and items were the proper temperature.

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 items pulled from freezer today, with 10/31 date. CDI: Items properly dated. Observed buffalo dip marked 10/30. CDI: Item voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled windex with other unidentifiable liquid. CDI: Bottle emptied.

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 spinach dip cooling in reach in while tightly closed. CDI: Lids popped to allow for air flow.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored throughout bar area.

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 handle of ice scoop down in ice.

5-202.13 Backflow Prevention, Air Gap - P Observed spray arm hanging below rim of 3-comp sink. Replace spring so that arm hangs above water level.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling ceiling tile above oven.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored adjacent to customer food in reach in.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on prep table. CDI: Drink relocated to lower level of prep table to prevent contamination.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup in ice machine. REPEAT VIOLATION

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pork and chicken reheating in steam well. Items were placed in the well at 4pm. Employee stated she reheated it to 150F in the microwave and then moved it to the steam well to continue reheating. CDI: It was determined that the steam well was not hot when the food was added, and therefore reduced in temperature. Item rapidly reheated to above 165F in microwave and then placed in the fully heated steam well for hot holding. REPEAT VIOLATION '

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed double door reach in not on. Observed small double door reach in not on. CDI: It was determined that the breakers had been tripped. PIC stated that 45 min prior, the refrigerators were on. Sausage was rapidly cooled in the freezer. Cheesecakes were cooled rapidly once the cooler was started back up. Coolers are functioning properly, but turned off when the breaker was tripped. Observed that some items had been pulled out of refrigeration to fill up prep station. Ensure that items are not entering temperature danger zone when transitioning between coolers. Suggestion made to work with only one or two items at a time so that items may maintain proper temperature.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed milk with a date mark of 8/18 and holding at 45F. CDI: Milk voluntarily discarded. REPEAT VIOLATION Improvement from last inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with blue liquid in it and no label. CDI: Chemical identified as window cleaner. Chemical labeled. REPEAT VIOLATION Observed spray bottle of red cleaner with faded writing. CDI: Chemical identified as all purpose cleaner and labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed window cleaner stored over clean utensils. CDI: Cleaner moved to proper storage space.

4-501.11 Maintain equipment in good repair. Observed possible breaker or GFI outlet issues. Possible surges are occurring due to construction in the building. Monitor and repair if necessary.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed bartender don gloves with no handwash. CDI: Bartender educated on needing to wash hands before donning gloves.

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 bartender slicing lemons for drinks without gloves on. CDI: PIC directed employee to don gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal pan in handsink at the bar. CDI: Pan relocated to dump sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at the bar. CDI: Papertowels provided during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up. CDI: Employee cleaned equipment during inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed burger sliders reheating by 10F in 30 minurtes. CDI: Items reheated in oven. Item reached 165F before placing back in steam well. VERIFICATION REQUIREDa

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 all items prepped yesterday above 45F. CDI: Items voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pimento cheese from yesterday above 45F. CDI: Item voluntarily discarded. VERIFICATION REQUIRED

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk jug and feta with no datemark. CDI: Milk voluntarily discarded and feta properly 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 pesto and slaw made more than 7 days ago. CDI: Items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of windex labeled sanitizer. Observed small spray bottle unlabeled with clear liquid. PIC stated it was simple syrup. Observed unlabeled spray bottle of clear liquid at bar. CDI: Item was dumped out. Observed spray bottle with red liquid unlabeled.

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 all items prepped yesterday above 45F. CDI: Items voluntarily discarded. ALl items were tightly covered and had condensation build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled glasses stored as clean in bar area. CDI-PIC sent to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ledge inside the ice machine.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hummus, spinach dip, cheese and brie holding at temperatures above 45F. (see temperture chart) CDI-PIC discarded. Observed blue cheese stuffed olives used for coctails out with counter top bar condiments at 58F. Olives had been out 1 hour. PIC advised to keep the blue cheese stuffed olives under refrigeration. CDI-PIC placed olives back in cooler to rapidly cool down to 45F.

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 hamburger sliders at 44F dated 3/26. TCS food that are ready to eat can be stored at 41F and below for 7 days and for 4 days between 42-45F. CDI-PIC discarded.

4-501.11 Maintain equipment in good repair. Observed flip top cooler with an ambient air temperature of 53F. CDI-All TCS food items in cooler were voluntarily discarded. PIC to contact a service repair technician. VERIFICATION REQUIRED.

2-102.12 Certified Food Protection Manager - C At least one person in a management capacity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed food employee not able to demonstrate that an effective employee health policy was being followed. CDI, handout given to operator.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Store raw animal food so that cross contamination is prevented. Observed raw hamburger patties removed from commercial packaging and stored over ready to eat foods in reach in freezer. Observed raw chicken stored behind pasteurized carton eggs in reach in refrigerator. CDI, operator relocated foods. Repeat.

4-501.114 Maintain sanitizer at correct concentrations. -P - Sanitizer shall be maintained at proper temperature. Observed quat sanitizer dispensing below required concentration. CDI, operator called Autochlor, who arrived while on-site and switched to bleach sanitizer while on-site.

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 portabella mushrooms and sauteed onion cooling in covered tray located in reach in prep refrigerator that food operator stated was in unit overnight. CDI, operator voluntarily discarded foods.

Potentially hazardous foods that are ready to eat and held over 24 hours shall be stored for 7 days at 41 degrees and below and for 4 days between 42-45 degrees F. Observed 1 container of horseradish cheese sauce date marked with a date of preparation of 6/24 but at 44 degrees F. CDI, operator voluntarily discarded sauce.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a container of windex not labeled as required in chemical storage area. CDI, operator labeled container during inspection.

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 carmilized onion and portabella mushrooms placed in reach in refrigerator to cool from prior night but in a covered container. CDI, foods voluntarily discarded by operator.

Protect food from contamination sources not specifically noted by code. - Observed olives, cucumber and other garnishes on bar next to bar seating and not protected from contamination. CDI, operator relocated garnishes during inspection.

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 a watch on their wrists while preparing foods.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PPotentially hazardous food shall be stored so that cross contamination is prevented. Observed raw hamburger patties removed from commercial packaging and stored over ice cream and other ready to eat foods in reach-in freezer. CDI, operator relocated hamburger patties.

7-201.11 Separation-Storage - PStore toxic substances so that contamination of food and equipment is prevented. Observed a container of butane fuel stored over container of chips in kitchen. CDI, butane fuel relocated.

3-501.15 Cooling Methods - PFGeneral Comment: Use proper methods to cool food. Observed a deep plastic container of chicken stock cooling in reach-in freezer and a deep plastic container of blue cheese sitting in ice bath in the cooling process. CDI, operator transferred product to metal containers and instructed to proper ice bath cooling methods.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Invert clean equipment after cleaning. Observed a stack of bowls and plates on shelf above prep table.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed beverage holster / gun at bar removed from bar and hanging on ice bin. 4-205.10 Food Equipment, Certification and Classification - CAll food equipment shall be certified and classified to meet NSF / ANSI standards. Observed non NSF can opener stored in facility. CDI, operator removed item from use.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed sticky residue and soil accumulating beneath handsink and ice bin behind counter of bar.

6-202.11 Light Bulbs, Protective Shielding - CGeneral Comment: Light bulbs shall shielded, shatterproof or shatter-resistant over equipment. Observed light bulbs not shielded or protected over single-service articles in dry storage room.6-303.11 Intensity-Lighting - CEnsure proper lighting intensity above food and handwashing sink behind bar. Observed low lighting above bar handsink and ice machine under bar countertop and there was no under counter lighting provided.

2-301.12 Cleaning Procedure - PGeneral Comment: Employees shall turn off faucet with their bare hands. Observed employee turn off faucet with their bare hands after handwashing. CDI by instruction.

6-301.14 Handwashing Signage - CGeneral Comment: Each handwash sink shall be supplied with a handwash sign. Observed no handwash sign at handwash sink behind bar or in kitchen. CDI, operator provided with handwash signs.

3-403.11 Reheating for Hot Holding - PUse proper procedures when reheating food. Observed food employee reheating food and not covering it and not letting it stand covered for 2 minutes. CDI

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 container of pulled chicken below 135 degrees F in steam well. CDI, operator reheated chicken.

. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Potentially hazardous food that is ready to eat and held in establishment over 24 hours shall be date marked. Observed mozzerela cheese not date marked in 2 door reach-in cooler. CDI, operator discarded mozzerela cheese.

4-204-112 Temperature Measuring Devices-Functionality - PFHot and Cold hold equipment used to store potentially hazardous food shall be supplied with a Temperature measuring device to measure ambient air temperature. Observed no temperature measuring device in low reach-in cooler storing potentially hazardous food.

3-302.12 Food Storage Containers Identified with Common Name of Food - CFood storage containers used to store ingredients that are not easily identifyable shall be labeled by common name of food. Observed maltodextrin, sugar and other spices and ingredients in kitchen and behind bar not properly labeled.

2-402.11 Effectiveness-Hair Restraints - CFood employees shall wear an effective hair restraint. Observed food employee without hair restraint.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Single-service items shall be stored 6 inches off of the ground. Observed box of single-service lids stored on ground in dry storage room.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed 3 compartment sink missing sink stoppers. CDI, operator proviced sink drain stoppers by the end of the inspection.