TPC PIPER GLEN GRILL AND CAFE

6-301.14 Post a handwash sign at each handsink. Observed handwash sinks in dish area and on cook line with no hand wash signs. EHS provided PIC with handwash signage to post. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese hot holding below 135F on stove top. CDI - Food employee reheated cheese above 165F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods cold holding in prep units on cook line above 41F including 3 containers cut lettuce, baby tomato 1/2’s, slaw (see temp observations). CDI- Food employees voluntarily discarded affected items in which could not be verified for how long they were out of temperature and prepared. REPEAT -3-

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 many TCS food items exceeding time/temperature window including: ham slices (9/20), hot dogs (9/23), corn dogs (9/25), egg whites (9/19), mushroom sauce (9/17), slaw ( 9/23), 2 containers potato salad (9/24), burblond cream (9/14), chopped ham slices (9/14). CDI - Food employees and PIC voluntarily discarded all items. -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 raw shrimp cooling in grill lowboy at a rate of .1111F/min and cut melon cooling in WIC covered with tightly wrapped plastic wrap at 0.76F/min. Lowboy unit is not meant to cool foods and exclusively for cold holding food at or below 41F. Foods that are in the cooling process require air flow to cool. CDI - PIC re-located raw shrimp to WIC to rapidly cool and removed plastic wrap from cut fruit to ensure rapid cooling. -0.5-

3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 2 buckets of sanitizer with in use wiping cloths with visible food debris. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of in use sanitizer with wiping cloths holding below proper concentration. -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed wet stacking on plastic containers stored as clean in dish area. Also observed dish washing temp. employee using paper towels to dry washed dishes. -0-

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple in use fryer basket meshing to be coming apart and in disrepair. Also observed multiple cutting boards with visible discoloring and deep grooving. Replace or resurface equipment. -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 ice machine in server alley to have black buildup along inner cavity of machine and along chute. Also observed food debris, cardboard/plastic debris along flooring of downstairs WIF. Increase cleaning frequency to preclude accumulation. -0-

items. 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 flooring throughout facility in need of more frequent cleaning due to food debris and buildup, especially in harder to reach areas, including but not limited to behind large units and under prep tables. -0-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored on/above clean utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lasagna pans with with burnt on food build-up. Can opener with build-up on blade, tea nozzles not completely broken down with build-up.. CDI-returned to dishmachine 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 several items in cold holding > 41F see temp chart. CDI-voluntarily discarded. Make sure all refrigeration units are working properly. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed expo station TPHC being set up. Sticker had date but no time. CDI-time marked on sticker

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed items without asterisks on menus. Dinner menu-tuna stack, salmon, TPC burger Brunch menu-TPC bowl, egg n cheese sandwich, TPC breakfast Verification Required

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping rags on several counters/cutting boards

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no min/max thermometer to test the high temp dishmachine. Verification Required

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at either handsink in kitchen area during inspection. CDI - EHS provided. 0 pts.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed pulled pork placed on TPHC before completing reheating process. Pork had been placed on stovetop to reheat at 10:30am and was holding at 99F at 11:55am, despite starting time control at 11:00am. CDI - Pulled pork placed into oven and achieved 165F at 12:25pm before being placed back on TPHC. 1.5 pts.

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 chicken salad and cut tomatoes cooling in prep unit during inspection. Neither items were observed cooling rapidly. CDI - Both items placed in WIC on shallow pans to hasten cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw steaks being thawed in prep sink under running water with a temperature of 73F during inspection. CDI - PIC removed steaks from sink and placed into WIC. 0.5 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer at three compartment sink during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can easily accessible to handsink at main prep line. Ensure all handsinks are properly provided with a waste receptacle. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 2 large pots of oil in front of the hand sink by the grill line making it inaccessible. -CDI- Employee relocated the pots of oil to make the hand sink accessible. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in the flip top unit drawers holding from 42-44F. EHS observed damaged gaskets on the drawers, likely the cause of the improper holding temperatures. Food employee stated that none of the food items had been removed from the unit the day of the inspection. -CDI- Food employee voluntarily discarded the necessary TCS food items that had been in there from the day before. PIC has invoices for when a technician will be coming out to replace the necessary gaskets. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed house made chicken salad with no date mark. PIC stated that the chicken salad came from a larger batch. Dates must be placed on working containers of TCS foods even when coming from a larger batch that is date marked. -CDI- PIC voluntarily discarded the chicken salad. (0 pts) 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 .

3-501.13 (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 tuna that had been thawed under refrigeration while still in the ROP packaging. -CDI- PIC voluntarily discarded ROP tuna. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal and plastic containers wet stacked while being stored as clean. Separate the necessary containers to allow proper air drying. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the flip top cooler drawers. PIC showed EHS the invoices for new gaskets that will be installed. REPEAT*** (0.5 pts)

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 multiple gaskets soiled with food debris. Increase cleaning frequency. REPEAT*** (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the deli slicer visibly soiled with food debris from the night before. -CDI- PIC disassembled the deli slicer and placed in the dish pit to be washed and sanitized. This was the only soiled food contact surface. No points deducted. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 cut melon and chicken salad that were set to cool overnight in the low cooler drawers of the flip top unit above 41F. Also observed chorizo that was cooling in the WIC with no change in temperature during inspection. -CDI- PIC voluntarily discarded all necessary items. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lump crab meat, shredded lettuce, chorizo, and hominy above 41F when they were said to already be cold and not cooling. PIC stated that they must have gotten warmer that 41F while other items were being placed in the flip tops. -CDI- PIC placed the necessary items in the WIC to be quickly cooled. REPEAT*** (3 pts) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer bottle without a label. -CDI- PIC immediately labeled the spray bottle without EHS mentioning the correction. (0 pts)

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 cut melon and chicken salad that were cooling overnight in low cooler drawers while being held in deep metal containers tightly wrapped with plastic. -CDI- PIC voluntarily discarded the items that were out of temperature over night and PIC and EHS discussed proper cooling methods. (0.5 pts) 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados that were held in a flip top unit and said to be washed/clean but they still had the stickers on them. -CDI- PIC removed the stickers and rewashed the avocados during inspection.

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 2 cutting boards with deep grooves. -CDI- PIC voluntarily discarded the cutting boards. 4-501.11 Maintain equipment in good repair. Observed rusted wire shelves in the WIC with chipping paint. Repair or replace the necessary wire shelves. (0.5 pts)

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 multiple gaskets soiled with food debris. Increase cleaning frequency. (0.5 pts)

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 missing corner protectors doorway just before heading into the dry storage area. Replace the corner protectors. (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: www.mecknc.gov/foodsafety Observed out dated employee health reporting agreements signed by employees. Forms were missing salmonella non typhoid illness as a reportable disease. CDI: EHS emailed updated copy to PIC.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with lid being stored on sheet tray on speed rack amongst loaves of bread. Drink was tilted over resting on loaf of bread. CDI: PIC removed employee drink.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of raw chicken being stored on shelf in WIC above a container of shredded cheese. CDI: PIC re-arranged items to proper storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw steak being stored in a container of raw branzino fish in reach in cooler and a container of raw chicken being stored in grill drawer cooler behind a container of raw beef. CDI: PIC re-arranged items to proper storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling soiled equipment and utensils while wearing gloves at dish machine and proceed to handle clean equipment and utensils after passing through dish machine. CDI: PIC instructed employee to discard gloves and wash hands in between tasks. Employee washed hands and donned new gloves and all contaminated equipment and utensils were returned to be W/R/S.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sanitizing rinse cycle of dish machine only achieve a utensil surface temperature of 146F. CDI: PIC discovered that water heater booster was not turned on. PIC turned on booster and rinse cycle of dish machine achieved a utensil surface temperature of 190F. All utensils and equipment that were passed through dish machine this morning were returned to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of steak, a container of macaroni noodles and a container of bolognese being stored above 41F in RIC. See temp chart. CDI: PIC placed steak in WIC to rapidly cool and voluntarily discarded bolognese and macaroni noodles.

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: 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 . Observed a container of cut lettuce being held in RIC without a date mark. CDI: PIC date marked item as it was prepared yesterday. REPEAT. 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 several working bottles of house made blue cheese dressing and house made ranch in RIC date marked 9/4, a container of sliced deli turkey in WIC date marked 9/3 and a gallon of milk in glass door RIC date marked 9/8. All items were being held past their expiration. CDI: PIC discarded all items.

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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety PIC had written procedure form provided by county EHS that was not completed for holding dressings on TPHC. CDI: PIC completed form. 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 blue cheese salad dressing and ranch dressing being held on TPHC on prep counter with no time marked to indicate when 4 hour period has elapsed. CDI: PIC marked start and end time for dressings as they were placed on prep counter approximately 5 minutes prior.

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 a container of branzino packaged in reduced oxygen packaging in RIC and a package of salmon in reduced oxygen packaging in grill prep drawer. Both items were fully thawed with ROP packaging still intact. CDI: PIC cut open packaging.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can being stored on can rack amongst non dented cans in dry storage room. CDI: PIC segregated dented can.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging right side up on shelf in dry storage room on bottom floor. CDI: PIC inverted containers and covered with plastic wrap.

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 EHS observed employee in dish pit area wash hands then turn off faucet with no barrier, thus re-contaminating hands. CDI EHS educated employee on proper hand wash and hands were rewashed correctly. -2 Points 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed quat sanitizer dispenser in three comp sink and tested at 0ppm. PIC realized container dispenser was empty. CDI PIC replenished new container of sanitizer and retested above 200ppm. -0 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 24hrs. -Pf EHS observed potatoes au gratin with a date mark of 8/15. PIC states that employee incorrectly date labeled potatoes and that they were prepared two days prior. CDI PIC placed correct date on potatoes. EHS also observed no date mark on cooked pasta noodles. PIC states that noodles were cooked yesterday and correct date was placed on noodles. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. EHS observed spices on main cook line with no label. CDI employee labeled all spices. -0 Points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed shell egg stored over pasteurized carton egg whites and seared tuna stored over fully cooked chicken. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitati

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer stored as clean but had food residues on back of blade. CDI, slicer cleaned 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 .

3-501.18 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 cut melon prepared on Sunday according to PIC not date marked. Observed several TCS RTE foods not date marked in prep refrigerators including hummus, chicken salad, goat cheese and fritter with date of preparation of 1/31, cooked pasta with prep date of 1/28. CDI, foods voluntarily discarded . Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed REMINDER statement missing from menus. VR required.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottles of chemicals stored over food and equipment on rack. CDI, chemicals relocated for proper storage.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils and equipment stored in bins but bins were collecting debris. Repeat.

4-501.11 Maintain equipment in good repair. Observed a couple burnt out ceiling lights. Replace.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed high temperature dish machine sanitizing as required and reaching 169 degrees F as measured on dish temp plate simulator. However, rinse gauge requires 160 minimum only showing 152 degrees F. Calibrate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sour cream held at 47 degrees F and house made dressing with blue cheese in container. CDI, items relocated to walk in cooler to rapidly cool. TPHC procedure emailed to PIC as option to hold on 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 .

3-501.18 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 pan of roast beef not date marked. Observed another pan of roast beef with date of preparation of 8/10. Observed cole slaw with date of preparation of 9/6 and 2 containers of milk not date marked. CDI, foods 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 cleaning agents in spray bottles not labeled. CDI, bottles labeled.

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 vacuum packaged tuna thawing in reduced oxygen environment. CDI, corners cut on packaging to remove reduced oxygen environment. Observed shrimp thawing in standing water. CDI, shrimp relocated to walk in cooler to thaw under refrigeration.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils and equipment stored in bins but bins were collecting debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 2 ladles with build up of food soil being stored as clean hanging from clean utensil rack next to dish pit. CDI: PIC returned items for W/R/S.

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 blue cheese dressing, house made ranch and sour cream all being held above 41F in ice bath at server station. CDI: PIC moved items to WIF as they had been placed in unit 1 hour prior to EHS taking temps.

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 a container of penne noodles in WIC date marked for 5/10, and a container of smoked pork in grill drawer date marked for 5/13. CDI: PIC discarded items. 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 entire speed rack of various food items that PIC stated was prepared 2 days ago and a container of pico de gallo in flip top cooler which was prepared 3 days ago missing a date mark. EHS verified pico was pulled from a bulk supply of pico in RIC date marked from 5/20. VERIFICATION REQUIRED within 10 days to ensure a proper date marking system is in place, all prepared foods kept for more than 24 hours are date marked and items that are prepared more than 7 days ago are discarded. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 sliced cherry tomatoes cooling in a small container uncovered in prep flip top cooler not drop in temp after 30 minutes. See temp chart. CDI: PIC placed tomatoes in RIF to rapidly cool to 35F.

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 large working container of breading not labeled. Label all working containers of food.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops being stored in containers of breading, flour and sugar with handles resting in food. CDI: PIC removed scoops and returned for W/R/S.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf A max/mim thermometer was not available. VERIFICATION REQUIRED within 10 days to ensure facility obtains a max/min thermometer for testing sanitizing temp of dish machine.

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 cooked steak in a container with packaged raw steak in RIC. CDI: PIC discarded cooked steaks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low level of sanitizer concentration in sanitizer bucket at prep line. CDI: PIC replaced sanitizer with required level of sanitizer.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken final temp of 153F. CDI: Chicken was placed back in oven to reach a final temp of 165F

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed queso hot holding at 128F. CDI: Queso was reheated to 174F.

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 chubs of ham and roast beef in prep drawer and cooked noodles on speed rack missing date mark. CDI: PIC placed date marks on all items as they were opened or prepared yesterday. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser on shelf under prep table without a label. CDI: PIC placed label on spray bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken, produce and butter being stored on floor in WIC and a bag of sugar and box of chocolate syrup being stored on floor in dry storage.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food worker wash hands and turn faucet off with bare hands. CDI: EHS provided education on proper hand washing and instructed employee to rewash 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 several utensils and pans with build up of food soil. CDI: PIC returned items for W/R/S.

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 potatoes au gratin in RIC without date mark. CDI: PIC placed date mark on item. 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 bruschetta mix with expired date mark in RIC and cooked BBQ pork in refer drawer with wrong date mark. CDI: PIC voluntarily discarded items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu lists proteins available for salads that PIC states are offered cooked to order, however items do not contain advisory asterisk. VERIFICATION REQUIRED within 10 days to ensure menu is updated to include asterisk for salad proteins.

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 mahi fish in refer drawer and WIC in ROP. CDI: PIC cut packaging open.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of canned food being stored on floor in dry storage area. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans being stored amongst non dented cans. CDI: PIC separated dented cans.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a watch while preparing food. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with beards not wearing coverings and one employee not wearing a hair restraint.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizing dish machine in bar area measuring at 0ppm chlorine during inspection. CDI, chemical bottle to machine was changed, machine was primed, machine then read at proper chlorine sanitizing strength.

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 slice cheese cold holding above 41F. Sliced cheese was placed on ice to allow TCS food item to rapidly chill during time of inspection. Improvement from previous inspection report, points not escalated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in dish machine area and bar area.

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 with watch on while preparing food.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed no thermometer to measure temperature of high temperature dish machine located in main kitchen. VR required.

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 minor stained ceiling tile in dry storage area and ceiling over dish machine area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hour of operation.

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. Employee observed eating something on line during inspection. Employees must not eat in prep areas. 0 pts.

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 Raw hamburgers stored in ice bath station behind ready-to-eat foods. Place raw foods in front of unit to prevent potential cross-contamination. CDI - Raw hamburgers moved to front of ice bath. 0 pts.

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 . 2 containers of mashed potatoes that began cooling yesterday still measured 48-49F. CDI - Mashed potatoes voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Grilled chicken measured 106-116F in hot holding. CDI - Grilled chicken placed on temporary TPHC and will be discarded within 2 hours. 0 pts.

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 . Prime rib (52F), corned beef (53F), feta (47F), cooked peppers (51F), cooked onions (52F), Swiss cheese (52F), and American cheese (52F) in ice bath measured above 41F. Ranch (53F), Taziki sauce (63F), Caesar (62F), and blue cheese dressing (55F) measured above 41F in other ice bath. CDI - All TCS foods moved to walk-in cooler to cool.

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 . Bags of spaghetti and penne noodles in walk-in cooler were date marked 5-17, 5-14, and 5-11. Chorizo in walk-in cooler was date marked 5-10. Chili in walk-in cooler was date marked 5-12. Sliced turkey in sandwich cooler was date marked 5-13. Spaghetti and elbow noodles in upright cooler were date marked 5-17 and 5-14. Discard TCS ready-to-eat foods within 7 days of preparation or opening. CDI - All expired food discarded. REPEAT. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 . Potato salad, Pico and cole slaw in upright cooler were not date marked. Mashed potatoes in walk-in cooler was not date marked. Ham in sandwich cooler was not date marked. Date mark all TCS ready-to-eat foods. CDI - All items listed were discarded as no one present knew when these foods were prepared. REPEAT.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Menus are missing footnote stating “Asterisked items are cooked to order or contain raw/undercooked ingredients. VR - Verification required within 10 days that footnote has been added to menus.

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 . Mashed potatoes were cooled from yesterday in deep containers with lids on and did not reach 41F within 6 hours. Lettuce was actively cooling in upright cooler. Use walk-in cooler or freezer to rapidly cool TCS foods. Use shallow pans or thinner portions to cool thick foods such as mashed potatoes. CDI - Lettuce moved to walk-in cooler and mashed potatoes voluntarily discarded. 0 pts.

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. Raw tuna in upright cooler was completely thawed and still in vacuum packages. Remove raw fish from reduced oxygen packaging prior to thawing under refrigeration. CDI - PIC opened packages during inspection. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer bucket stored on floor at bar. 0 pts.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Bus tub of clean utensils and bottles stored on floor under ice bin at bar. Store clean utensils at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on reach-in freezer. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink at start of inspection measured 73F. // 5-103.12 Provide water under pressure to all fixtures.-Pf Water pressure at 3-compartment sink and hand washing sinks were extremely low pressure after running for 5-10 seconds at beginning of inspection. Pressure returned at end of inspection. VR - Verification required within 10 days that pressure and hot water have been repaired to be consistent and available during all times of operation.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Partially cooked salmon found in walk-in cooler. PIC states salmon will be fully cooked later for orders. Establishment must receive prior approval to use non-continuous cooking methods for raw animal foods. CDI - Establishment given non-continuous cooking application and PIC states that they will discontinue par-cooking salmon.

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 . Ratatouille in walk-in cooler was not date marked and was made yesterday according to PIC. Cooked beef in walk-in cooler had a 2-19 date mark on it. PIC states beef was placed in freezer on 2-19 and thawed 2 days ago. Pico and cole slaw in upright cooler had 3-11 date marks. Pasta in other upright cooler had a 3-1 date mark. All TCS ready-to-eat foods must be used or discarded within 7 days. All TCS ready-to-eat foods must also be date marked. Ensure staff puts thaw date on TCS RTE foods that are frozen and thawed. CDI - Cole slaw, pico, and pasta discarded. Ratatouille date marked and thaw date placed on cooked beef. REPEAT

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. Thawed raw tuna in walk-in cooler still in vacuum package. Remove raw fish from ROP packaging before thawing. CDI - PIC opened ROP packages. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Bottle of salt not labelled. CDI - PIC labelled salt bottle. 0 pts.

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

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 Establishment does not have a policy regarding cleanup of vomit/diarrheal events. CDI - Establishment emailed sample policy to use. 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 cutting lettuce and handling it with his bare hands. Ready-to-eat foods must not be handled with bare hands. CDI - Lettuce 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 Raw beef stored on shelf above bucket of pickles. Do not store raw animal foods above ready-to-eat foods. CDI - Raw beef moved to bottom shelf. 0 pts.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine only reached 149F on EHS thermometer. Rinse cycle must be able to reach 160F plate temperature. VR - Verification required within 3 days. Use 3-compartment sink to wash, rinse and sanitize utensils until dish machine can be repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 cartons of milk and 1 carton of half and half measured 44F in beverage cooler. Ranch dressing in ice bath measured 49F. TCS foods in cold holding shall measure 41F or less. CDI - Items discarded. VR - Verification required within 3 days that cooler has been repaired. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Containers of cole slaw, cabbage and falafel were not date marked in upright cooler. Feta in upright cooler was dated for 11-16. Cooked potatoes were dated 11-24 in another upright cooler. Turkey in sandwich cooler was date marked 11-16. Crab cake mix in walk-in cooler was dated 11-18. Chicken salad in sandwich cooler was from 11-25. TCS ready-to-eat foods must be date marked and held for no longer than 7 days under refrigeration. CDI - All undated and expired items discarded. REPEAT

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. Vacuum packaged tuna was fully thawed in refrigeration unit and was still in ROP package. Remove raw fish from vacuum packaging before thawing or immediately after thawing under running water. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces throughout kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Tomatoes on sandwich cooler cutting board were already cut and still had stickers on them. Fruits and vegetables shall be washed thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves chipping paint in walk-in cooler. Walk-in freezer downstairs is missing gasket on door. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee's drink observed on prep table. Drink had no lid or straw. Employees must drink from cup with a lid and straw. Drink must be stored on a low shelf away from food or food preparation areas.

3-501.14 Cooling - P - Pan of spaghetti noodles had been cooling since 12PM. Spaghetti measured 63F at 2PM. Spaghetti measured 61F at 3PM. Spaghetti was not cooling at a fast enough rate to reach 41F within 6 total hours. CDI - Spaghetti moved to 2 sheet pans as corrective action. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Feta cheese, cooked onion, cooked peppers, and prime rib slices on ice bath measured 58-63F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to chill.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Items on ice bath (feta, cooked onions, cooked peppers, prime rib slices) did not have date marks. TCS ready-to-eat foods shall be dated if held for longer than 24 hours. CDI - Items dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Cooked potatoes were prepared on 7-31 and had not yet been discarded. TCS ready-to-eat foods shall be discarded 7 days from preparation. CDI - Cooked potatoes discarded. 0 pts.

3-501.15 Cooling Methods - PF - Repeat - Caesar salad cooling with tight-fitting plastic wrap in walk-in cooler. Lettuce in upright cooler cooling at 50F. Spaghetti noodles cooling in large deep metal pan. TCS foods shall be loosely covered or uncovered when cooling. Also, TCS foods shall be cooled in equipment that is designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Caesar salad vented and lettuce moved to walk-in cooler. Spaghetti moved to 2 sheet pans.

3-501.13 Thawing - C - Raw shrimp thawing under running water at prep sink that measured 89F. TCS foods shall be thawed under refrigeration or under running water that measures 70F or less. TCS foods shall not rise above 41F during thawing process. CDI - Raw shrimp moved to walk-in cooler. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Gasket torn on refrigerated drawer unit. Gasket missing on walk-in freezer. Shelves beginning to rust in walk-in cooler. Equipment shall be maintained in good repair. 0 pts.

5-202.13 Backflow Prevention, Air Gap - P - Spray arm at 3-compartment sink falls below flood rim of sink. Replace spray arm with one that leaves an air gap between the bottom of the sprayer and the flood rim of the sink. VR - Verification of spray arm repair/replacement to be done within 10 days.

2-301.14 When to Wash - P Observed food employee handle raw salmon, change gloves, then move to handle other food items without first washing hands. CDI - PIC instructed employee to wash hands. No other handwashing violations noted during inspection. - 0 -

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw beef and chicken stored above salmon and tuna in reach in cooler. Observed raw beef stored above crab cake mix, tuna, and salmon in walk in cooler. CDI - PIC rearranged storage order. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese hot holding in hot box at 127F. CDI - PIC reheated mac and cheese to 165F before placing back into hot holding. - REPEAT - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter being kept at room temperature at cook line. PIC noted they softened the butter and keep it on the line for service. CDI - Butter was voluntarily discarded by PIC. TPHC form filled out on site. Butter to be kept on TPHC. - REPEAT - 1.5 - ** Points remained the same due to significant improvement from last 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 sliced ham(45F) and turkey (47F) cooling inside of prep unit. Observed sliced turkey (44F) and Ham (44F) cooling in prep top. Observed falafel mix (43F) cooling in prep top. CDI - PIC moved all items to walk in cooler to be rapidly cooled. All items reached 41F by end of inspection. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several plastic containers of oil without labels present. - 0 -

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and charge stored on prep line and on prep top at bar area. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed demi glaze hot holding at 135F in steam well. CDI - Item was reheated to at least 165F before being placed into hot holding. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauerkraut, pepperjack, blue cheese, mixed cheese, and sliced ham in prep unit between 44-46F. Items had been placed in the prep unit less than 2 hours ago. Ambient air temperature of drawer 39F. All items moved to walk in cooler to rapidly cool. - 1.5 -

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 (1/6), avocado ranch (1/7), demi mushrooms (12/29), and pasta (1/7), and cantaloupe (1/7) kept past 7 day date marking. CDI - All items voluntarily discarded by PIC. - 1.5 - Observed several items being date marked for 8 days (example: 1/1/21-1/8/21). 7 day date marking includes day of prep as first day. If items are prepped on 1/1/21, the last day an item can be used is 1/7/21.

3-501.13 Use approved thawing methods. Observed tuna thawing in packaging. Package states to remove tuna from packaging to thaw. CDI - All packages were cut open to allow air flow. - 0 -

7-201.11 Separation-Storage - P: Discontinue storing sanitizer spray bottles with or above food. Observed bottle stored with condiments on prep unit and with seasonings on prep table. CDI- bottles removed

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting board (for prep table) and oven racks stored on floor.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed water stained, bulging ceiling tiles in storage room at entrance of kitchen. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under storage racks in walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup inside ice machine in hot dog stand.

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 hard boiled eggs, blanched green beans, feta cheese, sliced tomatoes, cooked potatoes, 2 opened gallons of milk, and opened carton of half-n-half without date marking. CDI - All items labeled.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer with heavy ice buildup on shelves due to leaking. REPAIR. No signature needed due to COVID-19 guidelines.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored on food prep surface during food prep. CDI- Drink was discarded.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw lamb chops stored above raw salmon on rack in walk-in cooler. CDI- Lamb chops were discarded. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above washed and sliced lettuce in walk-in cooler. CDI- Container of lettuce was moved to an area where no cross-contamination can occur.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine at bar area registered 0 ppm for chlorine sanitizer at time of inspection. CDI- Chlorine at dish machine was repinished. Dish machine is now registering 50-100 ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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 salsa cooling in walk-in cooler that was cooling at a rate less than .54 F per minute. CDI- Container was placed in a shallow pan and allowed to cool further. 1.5 points

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer at bar area that was not labeled. CDI- spray bottle was 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 a container that was uncovered, yet was cooling in a deep, plastic container. CDI- Salsa was placed in a shallow, metal pan to cooler further.

3-302.15 Wash fruits and vegetables prior to use. Observed whole tomatoes at prep station that were placed onto skewer after washing according to employee. Whole tomatoes appeared to come from container without washing. CDI-Reminder was given to employee to wash vegetables before cutting or piercing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from wall behind dish machine.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee use bare hands to turn faucet off after hand washing. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee handle ready to eat parsley as garnish for soup with their bare hands that was going to be brought to consumer. CDI, employee voluntarily

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed specials menu with swordfish on menu offered with consumer advisory. PIC contacted supplier and supplier stated swordfish was fresh wild caught and not able to provide parasite destruction information. CDI, PIC stated that they will fully cook swordfish to minimum 145 degrees F and removed consumer advisory from specials menu while on-site.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine hot water gauge reach 91 degrees F and not reaching manufacturers recommendations of 120-150 degrees F. CDI, glassware from bar to be relocated to main kitchen for cleaning until unit is calibrated.

3-501.14 Cooling - P - Observed mashed potatoes at 49 degrees F in deep container in walk in unit that operator stated was placed in unit overnight. CDI, potatoes voluntarily discarded by PIC.

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 packages of pasta with a date of preparation of 2/6, cooked chicken with date of preparation of 2/5. Repeat. CDI, foods voluntarily discarded by PIC.

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 mashed potatoes cooling in deep covered container, slaw and cut melon in covered containers in prep unit. Observed crab in covered container in walk in cooler cooling and potatoes cooling on prep table. CDI, mashed potatoes voluntarily discarded and cut melon and slaw covers removed and foods relocated to walk in cooler to rapidly cool. Potatoes relocated to walk in cooler and cover removed from crab to facilitate heat transfer.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed pans lining shelving and frozen water from condensation leak in downstairs walk in freezer. Repair to prevent potential contamination and keep equipment in good repair and calibration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and door missing from outdoor dumpster. Observed rust on bottom of outdoor dumpster and no longer leak proof / pest resistant. Replace as needed.

2-301.14 When to Wash - P - Observed dishwasher handle soiled spray arm and equipment then proceed to put on clean gloves to handle clean equipment. CDI by instruction.

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 hot dogs with date of preparation of 9/9, hot dog in prep unit with date of preparation of 9/12, carrot with date of preparation of 9/13, pasta with date of preparation of 9/13, ham with date of preparation of 9/9. CDI, foods voluntarily discarded by PIC.

3-501.13 Use approved thawing methods. Observed falafel thawing in prep sink under running water at 78 degrees F./

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white storage bins for dry food ingredients not labeled as required.

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

4-101.16 Sponges Use Limitation - C - Observed 1 sanitizer bucket weak behind bar and stored on ground. Observed wet cloth used to stabilize cutting board in kitchen.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tea urns stored less than 6 inches from the ground and clean tongs stored near soiled area near oven door.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights over equipment and clean single-service items in downstairs store area not shielded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 2 employees turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken strips with commercial packaging open stored over onion rings in low reach in freezer along prep line. Observed raw fish over sauce in walk in cooler. CDI, foods relocated for proper storage. Repeat.

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 2 packages of rice with date of preparation of 5/27 and 5/28. Observed roasted beets in prep refrigerator with date of preparation of 5/20 and tomatoes with date of preparation of 5/25. CDI, foods voluntarily discarded by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed consumer advisory identified on new menu on items that are fully cooked. Observed old menu not meeting requirements of proper consumer advisory. Operator stated new menu being completed this week and in process. VR to ensure menus have proper consumer advisory. Contact information left with operator.

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 ice scoop stored in holster accumulating water and debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being wet stacked. Repeat.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 3 fryer baskets in poor repair and damaged wires. CDI, items removed from use. Improvement made since previous inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster with damage on lower corner and door left open.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used as prep sink for filling water coolers. CDI - PIC instructed employees to fill water containers in prep sinks. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink in the hot dog stand. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over RTE hot dogs in the hot dog stand near the tennis courts. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp in direct contact with raw beef in the reach in to far left of the cook line. -1.5-

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the insides of the ice machines in the kitchen and in the hot dog stand. -0-

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 sauces and other TCS foods date marked 3/14-3/16 at 41F. CDI - PIC voluntarily discarded these foods. -3- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisk on Friday specials menu for lamb, filet of beef and wasabi crusted salmon. CDI - PIC revised menu during the inspection and will carry this template for Consumer Advisory on all menus, including Easter and other holiday menus that contains items that may be cooked to order or contain undercooked ingredients. -0-

6-202.13 Properly locate mechanical insect control devices. Observed fly traps located over slicer and tea urns. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed hot dog stand employee not wearing hair restraint. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying shelf. -0- 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment in downstairs storage room stored on shelving less than 6 inches off the floor and clean linen stored directly on the floor in the same room. Observed cleaned glassware on floor in banquet room and dry storage. -0-

4-904.11 (A) Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped coffee filters on top of coffee maker. REPEAT -.5-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two pitted ice scoops in use in the kitchen and hot dog stand. 4-501.11 Maintain equipment in good repair. Observed cracked holder for ice scoop and rusting shelving in dry storage. -0- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed noncommercial freezer in kitchen and hot dog stand.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on gaskets of cook line prep coolers, the oven that is used for storing cooking pans, shelving in dry storage and walk in cooler and in bread warmer bins that are not in use. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed women's restroom near gold store without covered trash bin. -0-

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 water damaged ceiling tiles in the dry storage area. Observed water damaged wall in both downstairs restrooms. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms in the basement. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed carrots stored beneath boxes of unwashed produce in walk in cooler. CDI: Washed carrots relocated to prepared foods shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes holding between 50F and 61F in ice baths across from grill. CDI: Lettuce and tomatoes voluntarily discarded. EHS recommended placing lettuce and tomato on TPHC to prevent future cold holding violations and provided written procedures.

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 macaroni dated for 10/24, pomodoro sauce dated for 11/5, ham dated for 10/28, and salsa dated for 10/29 in the walk in cooler. All of the above items were well past their 7 day shelf life. CDI: All out of date items were voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabelled spice shakers and squeeze bottles on cook line. CDI: Labelled. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at bar area displayed with lip contact surface exposed to potential contamination.

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 stick her finger in pico de gallo to gauge temperature. CDI: PIC instructed employee not to contact ready to eat foods with bare hands and had the pico voluntarily discarded.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed that none of the shellstocks in facility had the date of consumption written on them. PIC was able to identify the exact dates of consumption, as they were used for brunch on the previous two weekends. CDI: PIC dated each tag with the date of consumption and organized them. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plastic pans on drying rack with sticker residue left on them after warewashing. CDI: Utensils in question were removed from service and sent to dishmachine for proper washing.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed comminuted burger product offered with a consumer on kids menu for facility. PIC stated that new menus will be made by the 08/28 and will include a change to remove the cooked to order burger from the children's menu. VERIFICATION REQUIRED within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several freshly prepared items (turkey, corned beef, pico, fruit salad) cooling in holding units or in covered plastic containers in reach in units. CDI: PIC had all items in the cooling process removed from holding units, spread out on sheet trays and relocated to the walk in on speed racks to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of spices and squeeze bottles of oils and sauces with no labels to indicate contents.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers left on after wash process. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at bar area with no approved hand drying method. Facility had been using cloth towels for hand drying. CDI: Towels replaced with paper towels.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags held for required 90 day period, but they were not dated with the date the last of the product was used. CDI: PIC instructed to begin dating tags when product is consumed, and began by dating the most recent tag for 06/04. PIC is to date all tags himself or train other employees to ensure that tags are dated once removed from product.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed prepared vegetable food item stored beneath a box of unwashed tomatoes. CDI: Item voluntarily discarded and employees instructed not to place prepped items under boxes of un washed produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes on cook line in pans not fully immersed in ice baths holding between 47F and 50F. CDI: Pan was pushed down to be fully immersed in ice bath.

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 bags of pasta and a bag of corned beef in the walk in cooler with dates preceding 05/31 (more than 7 days shelf life). CDI: All out of date foods were voluntarily discarded. REPEAT.

3-501.13 Use approved thawing methods. Observed frozen meat product thawing unevenly under running water in prep sink. Surface of meat was almost 70F while the parts not in contact with water were still frozen. CDI: Product placed in plastic tub and immersed in water to make the thawing process more even.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths throughout facility stored outside sanitizer buckets. CDI: Cloths placed in sanitizer buckets.

7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria - P Observed avocados with stickers left on them in prep unit after washing process. Ensure that stickers are removed before washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans stacked wet on drying rack adjacent to cook line.

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in freezer in center of cook line.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed final rinse gauge on dish machine not moving during wash/rinse process. VERIFICATION REQUIRED within 10 days to determine compliance.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some old equipment outside loading dock near dumpster holding standing water. Ensure that there are no active mosquito breeding grounds around facility.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee recontaminate hands by turning off faucet with bare hands after washing. CDI by rewashing using proper procedures.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw steak stored over raw fish in a reach in cooler. CDI by correcting storage order.

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 a several containers of roast beef prepared the night before with no date marking. CDI by date marking with correct date. 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 items throughout facility that have exceeded the 7 day window. REPEAT. CDI by voluntary discard.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door, broken lids and significant rusting on bottom. PIC stated that he is in communication with disposal company to get dumpster replaced.

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 minor damage to ceiling tile above the dish area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed asparagus and avocados stored over RTE lettuce and dressings. CDI - Produce placed on same shelf with washed on top. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored in ice with RTE crab meat. CDI - Crab meat placed on higher shelf. 1.5-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in the ice machine and on two soda nozzles. Clean these. -0-

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 ham labeled 12/7, spaghetti at 40F with date mark 12/20. CDI - Ham date mark corrected and spaghetti voluntarily discarded. -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 tightly wrapped cut melons and shrimp cooling in reach in with tight wrapping. CDI - Wrapping loosened. Observed freshly cooked grape leaves, onions and freshly cut cheese cooling in make table ice bath with low ice. CDI - Ice added for cooling. -0-

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 knives stored between prep coolers that are not clean on the sides. Move these to a clean location. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving above freshly whipped cream cheese. Clean shelving. -0-

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 water damaged ceiling tiles in equipment storage room. Repair these. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Replace these with nonabsorbent ceiling tiles. -1- REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed outerwear stored behind grill near handsink and on top of flute glasses near beverage station. Move these to an employee area. -0-

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 washer handle soiled dishes and attempt to unload clean dishes while wearing gloves without washing hands. CDI - Gloves removed and hands washed. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the bar at the handsink. Handwash sign provided today via email. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on dishes stored in soiled drawers and on drying shelves. CDI - Dishes pulled and rewashed. -3- REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on foods left overnight in the reach in to the right of the cook line. CDI - Food employee placed date on products 09/26/2016. REPEAT -3-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed all menus containing consumer advisory with mismatched symbol, no disclosure statement and no consumer advisory on the daily special menus. Provide consumer advisory on all menus, including catering menus with correctly matched symbols and both the disclosure and reminder parts of the advisory. VR required no later than 10/07/2016. -.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed pump style sanitizer stored over prep flip top. CDI - PIC moved away from food prep area. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food employees not able to locate thermometer and then manager found thermometer with dead battery. Provide thermometer that works and notify employees of the location. VR required no later than 10/07/2016. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of dressing in the food prep line without labels and spices on the receiving area of the hot line without labeling. Label these with the common name of the item. -0-

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 upon entry. CDI - Employee removed watch and reminded to do so before food prep. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket with wet wiping cloths inside stored on the floor. CDI - Bucket moved to low shelf. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed uncovered, inverted cups at the cafe stand with the lip area exposed and the drink contact portion upright. CDI - PIC discarded the top cup and inverted the cups in dispenser. -.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board at the prep cooler and in the bar with buildup in the grooves. Resurface or replace these. -.5- 4-501.11 Maintain equipment in good repair. Observed split gasket in the prep cooler and burned gasket in the steamer. Repair. Observed badly pitted and rusty sinks in both employee restrooms with cracked porcelain. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed running toilet and running urinal in the women's and men's employee restrooms. Repair. -0-

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 walls in and around the employee restrooms. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup around HVAC vents over the food prep section of the cook line. Clean. 6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be nonabsorbent. Observed absorbent ceiling tiles in the employee restroom that area water damaged. Replace these with nonabsorbent ceiling tiles. -1- REPEAT

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed four of six hood lights blown. Replace these and if the issue is electrical, repair. -.5- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed package for hot dogs stored in the hand sink. CDI- Removed from the hand sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked chicken in the walk-in cooler. CDI- Moved to another location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the table mounted can opener. CDI- Cleaned during the inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Bar glass washer at 0 ppm. CDI- Use kitchen dish machine until repaired. VR 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 cooked collard greens, cooked rice, cooked risotto, and various other foods not properly date marked. CDI- PIC instructed staff to discard items. 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 pasta in the reach-in cooler dated 6/21 on 6/30. CDI- Voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of orange for mislabeled as sanitizer. Observed two chemical bottles at the bar not labeled. CDI- Bottles removed to be labeled 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 cut melons in the prep cooler top at 48 F recently prepared and placed directly in the prep unit. Prep unit shall be used to maintain temperatures only. CDI-Product removed and placed in the walk-in cooler. -Observed tuna salad and coleslaw recently prepared and above 45 F tightly covered during the cooling process. CDI- Vented during inspection.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P.Observed a basket of washed apples at the window for self-service in pool area food stand. Provide wrapped or protected fruit.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed unapproved residential fryer at the pool area.

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 on the floors throughout under shelving and equipment. 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 wall in the restrooms at the cafe area. 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 absorbent ceiling tiles in the dry storage area.

6-303.11 Light intensity. Observed many burned out lights under the hood. Replace lights.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels observed in the Women's Employee restroom. CDI- Paper towels were placed in the restroom.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no date on the tag with the date last shellstock was used. CDI- Corrected by instruction. PIC was coached on importance of recording dates. 0 pt

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on the breakfast menu for Country Club that has eggs cooked to order. CDI- Menus marked during inspection until new menus are printed in 3 weeks.

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 a pan with grilled chciken breast cooling in the reach-in cooler covered. CDI- PIC removed and placed on a sheet pan in the walk-in cooler. Chicken breast went from 76 F to 44 F.

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

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

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes being cut from the box with out washing prior to cutting. CDI- Tomatoes were discarded and are now being washed.

4-501.11 Maintain equipment in good repair. Glass washer at the bar is no longer being used. All glasses are washed in the back. 0 pt

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the hood vents.

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 on the floors throughout under shelving and equipment. 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 wall in the restrooms at the cafe area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside big ice machine.

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 tuna(39F) being kept past discard date. Made on 12/15. CDI-discarded

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside bread drawers and also inside warmer cabinets(rolling).

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean HVAC vents where needed. Clean floor under drink machine and where needed. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Ceiling tiles in dry stock room must be smooth, cleanable, and non absorbant.

4-202.18 Ventilation Hood Systems, Filters - C: Clean hood filters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside bread cabinet. Clean metal flap inside big ice machine. Clean inside utensil storage drawers. Clean inside microwave in Cafe.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF: Temperature guages on dish machine not operating properly. 4-204.118 Warewashing Machines, Flow Pressure Device - C: PSI guage is running between 30-35psi and must run between 15-25psi.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside small prep cooler. Clean door gaskets on walk in cooler door,reachin in salad cooler, and prep unit on cook line.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceilings around HVAC vents. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Must have nonabsorbant ceiling tiles inside dry storage room.

4-202.18 Ventilation Hood Systems, Filters - C: Clean hood filters.

3-302.11(A) Separate the different types of raw animal foods. -P Raw ground beef stored above raw shrimp and salmon in reach i cooler at cook line. CDI - Cooler rearranged with ground beef on bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Pink build up inside ice machine at cafe. CDI - Ice machine cleaned during the inspection.

General Comment 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork tenderloin cooked on outside and still raw in center in walk in cooler; PIC indicated that it will be finished at a later time. CDI - Discussed non-continuous cooking (NCC) with PIC, left NCC application with PIC.

General Comment 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

3-501.15 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. Encheladas prepared from room temp ingredients cooling in pans while tightly wrapped in foil. CDI - Foil was vented to allow air to circulate.

General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of ice-cream with no lid on in walk in freezer; boxes of frozen turkey stored on floor of walk in freezer. CDI- Lid was placed on ice-cream. Relocate boxes to shelf.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Accumulation of grease and dust on ansil system under hood. Service is scheduled this month. Keep clean.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed staff and PIC needs to review employee health policy in order to be more knowledgeable. PIC today had limited knowledge. The policy was posted on the wall. CDI.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink next to the slicer on an active prep surface. CDI - discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf.

• 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice scoop holder at the bar with black build up. CDI - taken for cleaning and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed wing sauce with butter added and garlic infused oil (garlic and heat added) were kept at room temperature. CDI - discarded

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed multiple items past the 7 days allowed when held at 41F or below including soup, black beans, sausage, sliced ham, etc. CDI - discarded. Observed multiple items not date marked prepared on previous days such as salmon, beef, mini-quishe, etc. CDI.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wiping towels on the line that were not being held in sanitizer between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal plans that were stacked and still damp at the end of the line.

Repair the physical facilities as required on the transitional permit. Transitional permit expires on 11/11/2014. If all items are not completed, the facilities permit will expire.

3-401.11 Raw Animal Foods shall be initially cooked for cooling/cold holding shall meet final cook temperature/kill step. If not a Non-continuous cooking application shall be approved by the MCHD prior. Observed flank steak not fully cooked and cooled for cold holding. Facility will discontiue this process and provide WMI beef and documentation or cook to internal temperature of 145 F upon initial heating.