OLDE MECKLENBURG BREWERY

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee put raw chicken on the grill and then put hand in salt and sprinkle it on the chicken and then handle bread wrappers. CDI EHS educated PIC and the employee stopped and washed his hands. The RTE food and salt were discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a large amount of buildup on the inside of the large ice machine. CDI PIC instructed employee to begin melting down ice to clean inside of ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda machine nozzles in the taproom kitchen with buildup on the inner side. CDI PIC took them off and soaked them. 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 ranch to go cups in the lowboy cooler and cooked potatoes in the prep top above 41F. Pic stated that the potatoes were put in the unit within the last hour. CDI PIC put the potatoes in the WIC to cool down and he voluntarily discarded the ranch cups. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the taproom kitchen.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a container of chicken breading stored uncovered and unprotected on the bottom shelf of a side table. CDI PIC covered pan and put it on the top shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed both cutting boards at the prep tops in the taproom with deep grooves that can no longer be cleaned and sanitized. CDI PIC replaced with new cutting boards during the inspection.

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 floor in front of 3 comp sink with exposed concrete. Also observed buildup of dust and debris on ceiling above 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and water container on a prep table. CDI PIC moved employee possessions.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce above prepped RTE food in the WIC. CDI PIC moved unwashed lettuce to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw dressing at 51F. PIC stated that it was just made this morning. CDI PIC put dressing in the freezer and quickly cooled down to 41F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 sanitizer buckets on the bottom shelf of prep tables with food equipment. CDI EHS educated PIC and he moved the buckets.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility using cardboard to line multiple shelves for clean dishes and in the dry storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rust buildup on the bottom shelf of 4 prep tables in the kitchen. Also observed a large amount of dust buildup on shelves in the kitchen (clean equipment is stored on these shelves.

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 dripping from the ceiling air vents due to condensation buildup. Dripping was not on to food or food contact surfaces.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 3 open employee drinks on bottom shelf with food. EHS advised to label a pan to put employee drink in on the bottom shelf away from food related items. CDI PIC moved drinks.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 1 food employee wash hands for less than 20 seconds and another food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employees on proper handwashing procedures and food employees rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handling personal phone and begin to return to handle exposed single-service items without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee used gloved hands to handle personal cell phone and begin to return to handle exposed single-service items without changing gloves. -CDI- EHS intervened, educated food employee on when to discard gloves and food employee discarded gloves. -0-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed burrata cheese with no date mark. Per PIC, item was opened prior day. -CDI- PIC properly date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed items incorrectly date marked: deviled eggs 1/27-1/3 (discard should be 1/2); 1/6-1/13 (discard should be 1/12): baked apples, bolognese, franks and gyulai, pimento fondue, reuben meat, deviled eggs, and tomato puree; 1/8-1/15 (discard should be 1/14): duck; 1/7-1/14 (discard should be 1/13): duck; 1/4-1/12 (discard should be 1/10): housemade curry (contains cooked onions) and yager mushroom sauce (contains cooked mushrooms); 1/6-1/16 (discard should be 1/12): potato salad; 1/2-1/12 (discard should be 1/8): housemade sauerkraut salad (contains cut cabbage). Observed items past date mark: duck (1/2-1/8), deviled eggs (12/27-1/3), plum tomatoes 12/30 (discard 12/5), beer cheese 1/2 (discard 1/8), and sauerkraut salad 1/2-1/12 (discard 1/8) -CDI- PIC properly date marked items and discarded items past date mark. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed squeeze bottle with no label. Per PIC, contents were dish detergent. -CDI- PIC properly labeled items. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee with a wrist watch and another food employee with a bracelet. **REPEAT** -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at pizza prep station in need of resurfacing or replacement due to deep grooves and cuts. Resurface or replace. -0-

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 flooring in 3-comp sink area not smooth and easily cleanable. Needs to be sealed. Observed baseboards missing beneath handsink near small WIC. Per PIC, parts have been ordered. Repair. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed one (1) rack of frozen raw salmon fillets stored above one (1) rack of cooked and rewrapped (aluminum foil) frozen pork. CDI- PIC corrected storage order. EHS provided WIC storage order chart to PIC to be used at establishment discretion. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three (3) squeeze bottles of oil and water at grill shelf with no labels. CDI - Bottles were labeled by PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) kitchen staff members engaged in food prep (chopping chicken, plating cooked food, etc.) with wrist watches, wrist bands, etc.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet rag stored at dish machine. Observed one (1) bucket of lactic acid sanitizer below require ppm (approximately 170 ppm.) All other sanitizer buckets were observed at proper concentrations. CDI - PIC remade sanitizer bucket to proper lactic acid concentration (approximately 272 ppm) and placed back at proper shelving. Loose rag was placed into soiled linens bin.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) steam bin of macaroni and cheese with scoop stored with handle in food. CDI - PIC removed scoop from bin without making bare hand contact and rotated it to dish area for corrective cleaning. Clean scoop was provided from readily available storage. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) in use set of tongs stored on oven handle bar, adjacent to clean tongs. CDI - PIC removed tongs and placed on dish area; once in use, store tongs on food prep surface.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed at dish storage with minor rust. Observed slightly lifted floor paneling within WIC. Replace, repair, or resurface equipment as needed. REPEAT. Note: Previously observed racks within WIC have been replaced and/or resurfaced.

5-205.15 Maintain a plumbing system in good repair. Observed minor underside leak at handwashing sink near prep kitchen grill. Repair as needed. 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 one (1) pan of RTE sausage in warehouse WIC with prep dates (removed from packaging, placed in pans) of 04/04 - 04/10. Per conversation with PIC, this was a typo due to change of month. CDI - Pan prep date was verified and relabeled with correct date label (05/04 - 05/10.) Note: No escalation in point deduction due to noted improvement from previous inspection; fewer items were improperly dated or outside of acceptable date window. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) canister of butane fuel stored within container of sugar packets at server prep station. CDI - Butane was removed and placed at proper storage location by PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) bin of frozen raw chicken packages in prep kitchen sink compartment thawing under running water at a temperature of 72F. CDI - PIC delegated task of rotating chicken to WIC to thaw under refrigeration.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed three (3) large doors open to beer garden seating. No air curtains, screens, or fly fans were installed so as to prevent pest entry. EHS observed no pest entry at time of inspection. EHS advises establishment to review permit restrictions pertaining to out door seating and open doorways to outdoor points of service.

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 two (2) clean ice wands in warehouse walk in freezer stored directly on relatively clean shelving. CDI - PIC placed wands in available clean metal pan. Store ice wands wrapped in food wrap and/or held in food safe containers.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed racks within WIC and at dish storage with minor rust. Observed slightly lifted floor paneling within WIC. Replace, repair, or resurface equipment as needed.

5-205.15 Maintain a plumbing system in good repair. Observed minor underside leak at handwashing sink near prep kitchen grill. Repair as needed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed approximately four (4) unwrapped washed peppers stored on top of lid of ready to eat foods in WIC. Observed pan of washed and zested oranges sitting within cake pan of cheesecake crust in rear area 2 door reach in cooler. CDI - Wearing gloves, PIC removed peppers from lid non food contact surface and rotated into readily available clean bin. EHS placed bin of oranges on available shelving in RIC.

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 one (1) unlabeled bag of whole leaf lettuce in WIC. CDI - PIC delegated task of properly labeling food lettuce bag. 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 seven (7) pans of RTE sausage in warehouse WIC with prep dates (removed from packaging, placed in pans) of 12/20-12/26 and 12/21-12/27. CDI - PIC voluntarily disposed of out of date food items. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three (3) employees engaged in minor food prep (stirring reheated cheese, portioning dressing cups) and cleaning procedures (dishwashing) with no hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) food employee with wiping cloth stored in back pocket in rear kitchen area. Store cloths in sanitizer between uses.

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 approximately ten (10) stacks of single service food trays on high shelving with exposed food contact surfaces. Invert/cover trays to prevent potential contamination.

6-303.11 Provide required lighting intensity. Observed flickering light in WIC when door was closed. Calibrate lighting such that it stays on consistently

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw burgers and then change gloves to return to work with RTE items without washing hands. -CDI- EHS educated food employee on washing hands when switching from raw to RTE items and food employee washed hands. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items above 165F. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Observed items in prep cooler above 41F. Refer to temperature chart. Observed ambient air of unit at 47F. -CDI- PIC placed items in WIC to cool back down. Items in prep cooler prepared today were placed in other units and other items were voluntarily discarded. **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

3-501.15 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 portioned corned beef cooling in WIC in metal container stacked on top of each other, covered with a lid. -CDI- EHS educated PIC on proper cooling methods and PIC separated items on to a sheet tray. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed pickles and cut cabbage stored in ice. -CDI- EHS educated PIC on not storing food in direct contact with untrained ice and PIC removed items from ice. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink near dishpit. Repair. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill up container for thermometer calibration. -CDI- EHS educated PIC on proper use of handwashing sink and PIC discarded and used a different sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at men’s employee restroom. -CDI- PIC placed handwashing sign. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed Caesar dressing containing raw eggs stored over vinaigrette sauce in WIC. Observed raw chorizo stored over bread in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed macaroni and cheese at 126F. -CDI- PIC reheated items to 185F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -CDI- EHS educated PIC on removing stickers before washing. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

2-301.14 (F) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P Employees donned gloves prior to handwashing. Employees washed hands when requested by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives with food debris stored as clean on magnetic strip. Knives moved to dish washing area. 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 Potato salad, cut lettuce, and sliced cheeses above 41F in prep top. Items prepped prior that morning and quick chilled with ice. Pizza prep top not being used during time of inspection. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring and color change. EHS recommended replacing or resurfacing these cutting boards. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors under cooking equipment accumulating food debris and grease.

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 approximately 8 pans of raw ground beef patties stored above multiple RTE items inside the WIC #1. CDI - Storage order was rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed small dish machine used for utensils and glassware with a chlorine concentration of 0ppm, according to test kit. Observed large dish machine used for pans and cooking equipment with a chlorine concentration of 0 ppm. REPEAT. EHS 3 day VR required. 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 1 knife with food debris stored as clean on magnetic strip. CDI - Knife was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 2 pans of sausage at 121F and 118F inside the hotbox. CDI - Sausage was removed from hotbox and placed in the oven to reheat to above 165F. Sausage was 211F after reheat.

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 pork, corned beef, sliced tomatoes, marinara, and mozzarella cheese above 41F. CDI - All items were replenished after the lunch rush and were placed on ice bath for rapid cooling.

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 2 opened gallon jugs of milk with no date marking. Observed large sheet pan of rice with no date marking. CDI - Correct date marking was added.

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 multiple bottles of oils with no label. CDI - Bottles were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and containers stored as clean and wet stacked on dish rack. CDI: PIC separated the containers to properly air dry. No Point escalation. Improvement observed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring and color change. EHS recommended replacing or resurfacing these cutting boards.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed small dish machine used for utensils and glassware with a chlorine concentration of 0ppm, according to test kit. Observed large dish machine used for pans and cooking equipment with a chlorine concentration of 10ppm. CDI: PIC primed both machines to reach 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of multiple metal pans stored as clean with food debris still present. CDI: PIC took stack of metal pans to 3-comp sink to be W/R/S thoroughly. 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(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 variety of sausage and bratwurst cooling overnight in WIC in a plastic container with tight fitting lid. Sausage and bratwurst were 78F. CDI: PIC voluntarily discarded sausage and bratwurst. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed menu with a consumer advisory foot note and no asterisks present beside any food items. PIC stated the only food served undercook is the steak on the asada fries. Place asterisk next to item. VR required within 10 days to ensure corrections are made to menu.

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 varieties of sausage and bratwurst cooling overnight in WIC in plastic container with tight fitting lid. Product was 78F. Observed green goddess dressing cooling in WIC in plastic container with tight fitting lid. After 30 minutes there was a 2 degree change. Cooling parameters not met. REPEAT CDI: PIC voluntarily discarded bratwurst/sausages and green goddess was placed in an ice bath and stirred. Green goddess follow up temperature measured rate to be sufficient with ice bath and stirring. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and containers stored as clean and wet stacked on dish rack. CDI: PIC separated the containers to properly air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring and color change. EHS recommended replacing or resurfacing these cutting boards.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several employees washed hands and proceeded to turn on faucets with bare hands. CDI: EHS discussed with PIC and employees rewashed hands correctly with a barrier. -2-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken breasts and tomatoes prepped today tightly wrapped while cooling. CDI: items vented. REPEAT VIOLATION -1- 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 .

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 a couple dishes stored as clean with food residue. CDI: dishes stored in the dish pit to be w/r/s. 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 dish machine dispensing chlorine sanitizer less than 50ppm. CDI: PIC was able to prime sanitizer and dish machine is now dispensing at 50ppm-100ppm. -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 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 chili (11/21), cooked salmon (11/27), and pickled onion (11/24) dated past 7 days in the walk in coolers. CDI: all items voluntarily discarded. REPEAT VIOLATION -3-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed TCS foods tightly wrapped and/or covered while cooling in the walk in cooler. CDI: items uncovered. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple dishes wet stacked. Ensure all dishes are fully air dried before stacking. -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 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 chicken wings (7/31) and sliced tomatoes (7/29) in the prep reach in units at the cook line dated past 7 days. CDI: voluntarily discarded. REPEAT VIOLATION -3-

4-501.11 Maintain equipment in good repair. Observed torn gasket at the tall reach in freezer by the walk in cooler. Recommend to replace. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar dish machines at 10ppm. CDI: dish machines primed and is now dispensing chlorine concentration of 50ppm-100ppm. REPEAT VIOLATION -1.5- points deescalated due to improvement from previous inspection.

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 a container of sliced melons on the expo counter at 51F. Per PIC, container was brought out less than an hour ago. CDI: container brought into the walk in cooler to quickly cool. -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 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 smoked salmon (4/18), dinali tomato (4/14), mushroom stuffing (4/15), and canned tomato (4/14) stored in the tall reach in at the back kitchen past 7 days. CDI: all items voluntarily discarded. REPEAT VIOLATION -3- If violation continues to be a repeat, a risk control plan will be implemented.

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 main dish machine at the dish pit dispensing chlorine sanitizer at 0 ppm. Facility is to use the 3 comp sink until dish machine is fixed. VR within 3 days. -1.5- 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 metal pans with food debris stored as clean. CDI: all pans that had food debris were placed at the 3 comp sink to be w/r/s

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 chicken and dumpling (2/19), supreme sauce (2/19), vegetable pizza (2/18), cheese pizza (2/17), caramelized onion (2/19), and goat cheese (2/17) dated past 7 days stored in the walk in cooler. PIC voluntarily discarded. REPEAT VIOLATION, VR within 10 days to ensure facility has a date discarding system in place. -3-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic container with no handle being used as a scoop. Observed a scoop handle touching brown sugar. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach ins on the cookline. Recommend to replace. -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 a couple dead light bulbs at the hood. Recommend to replace. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no plan in place for vomit or diarrheal events. A poster and a clean up plan has been sent to PIC's email. -0-

2-301.14 When to Wash Observed employee turned off faucet without a barrier. EHS intervened and explained to employee the importance of closing faucets with a barrier. CDI: employee rewashed hands and turned off faucet with a barrier. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee grabbed something off the floor, took off gloves, and proceeded to put on new gloves to go back and work with food without hand washing. CDI: Employee rewashed hands. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice poured into the hand sink in front of the expo window, pickles in the hand sink by the walk in cooler, and diced tomatoes in the hand sink by the back grill. PIC has been informed of making sure hand sinks are only used for hand washing and discarded the food products in the hand sinks. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a small deep pan of sausages hot holding at 121F. CDI: employee reheated sausages to 178F. -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 sliced roma tomatoes (10/02), diced tomatoes (10/3), roasted red onion (10/4), heirloom tomatoes (10/3), deviled eggs (9/24), pickled cabbage (9/8), pickled carrots (9/8), and pickled mushroom (9/8) all dated past 7 days. CDI: all items were voluntarily discarded. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of a stack of metal trays. REPEAT VIOLATION -0.5-

6-301.14 Post a handwash sign at each handsink. Observed several hand sinks with no hand wash sign. CDI: EHS provided hand wash signs and PIC posted them at each hand sink that needed it during the inspection. -0-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed raspberry, cabbage, and cantaloupe with mold growing on them. CDI: PIC voluntarily discarded. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 3 comp sink and dish machine at the main bar too low. CDI: PIC corrected sanitizer concentration at 3 comp sink and dish machine by end of inspection. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 blocks of unsalted butter stored underneath make table at 71F. Employee stated he will be using it as a spread at 4PM. CDI: PIC put it on TPHC and will discard it after 4 hours. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and trays wet stacked. -0-

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair in prep cooler at the cook line. REPEAT VIOLATION -1-

4-501.11 Maintain equipment in good repair. Observed gaskets needing replacement in reach in at cook line. CDI - PIC stated that all gaskets are set for replacement with other units recently repaired. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving with build up of food residues and debris. Observed flour spilled onto shelving in dry storage area. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed a mixture of covered and uncovered waste bins in the stalls of the female restroom. Recommend providing covers for all waste bins in restroom stalls. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelving next to cleaned and sanitized equipment and utensils. Store employee possessions in a manner that will not contaminate equipment, food, or utensils. CDI - PIC moved the phone to a designated storage area. -0.5 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in metal container of water with a temperature of 82F. CDI - PIC emptied water from container and will hold utensils in water with a temperature of 135F or greater in the future. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed single unlabeled metal container of spice mixture. CDI - Employee labeled spice mixture. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of frozen cod stored on shelving that was at floor height in walk in freezer. CDI - PIC moved frozen cod to upper shelf. -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed waste basket with no cover in employee locker room. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. CDI - PIC closed sliding doors on outside dumpsters -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink buildup inside ice machine. CDI - PIC instructed on cleaning and sanitizing ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in prep unit closest to dishmachine maintaining temperatures above 41F. See chart above. CDI - All items that were prepped an hour prior to checking were moved to WIC and freezer for quick cooling. Items that were prepped yesterday and stayed in the prep unit over night (two containers of cooked beef and one container of cooked chickenbreast) were voluntarily discarded. Air vent inside unit was blocked by a plastic lid. Plastic lid was removed, unit was emptied out, and now unit is decreasing in temperature. PIC will store food back inside once temperature has reached 41F or below.

6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign posted at the employee bathroom hand sink. PIC provided a hand wash sign at the hand sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of small ice machine in the kitchen with dark residue build up. PIC had an employee clean item during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lobster (48F), sausages (52F), barbacoa (49F), roast beef (50F), motza cheese (47F), sliced cheese (49F), and chow chow (50F) all above 41F. CDI- PIC voluntarily discarded the 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 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 lobster, chow chow, and sausages all without a date marks. CDI- PIC voluntarily discarded the items.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed the consumer advisory missing a disclosure statement on all menus. A VR will occur no later than 6/17/19 to ensure a disclosure is provided.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed several employee with beards preparing RTE foods, however, not wearing a proper beard guard.

5-205.15 Maintain a plumbing system in good repair.- Observed hand sink, near walk in, slow to drain and pipes leaking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed outside dumpster doors opened and not in use. PIC informed employees to ensure the doors are closed after use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in kitchen area. CDI by voluntary discard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in hot hold measuring below 135F. CDI by reheating to above 165F and placing back on to hot holding.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in drying area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and and recontaminate by turning off faucet with bare hands. CDI by intervention and education by EHS. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee washing dishes and try to handle clean utensils without washing hands. CDI by intervention and education by EHS and having employee wash hands and don new gloves.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching the required 160F on the thermoplate. CDI by switching the dish machine over to low temp sanitizer and priming until proper concentration was reached. PIC stated that the machine will be permanently switched over to chemical sanitization. EHS did not increase points to incentivize the switch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor amount of wetstacking of dishes in three comp sink area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket of sanitizer stored in handsink at bar. CDI by removal of sanitizer bucket.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine measuring below 160 on plate thermometer. CDI by turning on booster heater to get the rinse cycle up to proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flip top cooler and all items inside measuring above 45F. CDI by voluntary discard of all items in flip top cooler and switching the menu to the bar menu which does not include any items from the cooler unit. Technician arrived before the end of inspection and repaired the flip top cooler.

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

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 hole in floor of walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of flip top cooler. CDI by removal to proper storage location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice melting in handsink. CDI by education of staff.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in flip top measuring above 45F. CDI by voluntary discard.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in facility during inspection.

4-501.11 Maintain equipment in good repair. Observed broken gasket on flip top cooler.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored improperly in kitchen area.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks observed stored on top of dishmachine. CDI: drinks discarded.

General Comment: 2-301.14 Wash hands after activities that contaminate them. -P. PIC observed coughing several times while walking with EHS and sometimes coughing into sleeve/shirt without washing hands afterwards. CDI: training provided; hands properly washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Gyulai sausage measuring 127 deg F and kielbasa sausage measuring 122 deg F inside steam well on main cook line. CDI: both products reheated to 165 deg F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Quat sanitizer coming out of dispenser at can wash measuring too strong for FCS; test strip turned blue. CDI: product was diluted and corrected to 200ppm. Ecolab will be out tomorrow morning to service dispenser.

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. Wings observed cooling inside walk-in cooler in large tub while covered. CDI: wings transferred to sheet tray and stored back in walk-in cooler uncovered. Yager sauce observed cooling in inaffective ice bath with ice wand in product. Product was not stirred prior to placing ice wand in. CDI: training provided; more ice added to level of product; product stirred.

General Comment: 3-501.13 Use approved thawing methods. Packets of sausage observed thawing in standing water. CDI: products removed and placed insidw alk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer buckets reading 50ppm. CDI: dumped and sanitizer remade and corrected to 200ppm. Wiping cloths observed under cutting boards.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans observed wet stacked on back dish shelf. Towel drying observed.

Repeat: 4-501.11 Maintain equipment in good repair. Torn gaskets observed on prep coolers in main kitchen. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board for steam table on main line observed stained and worn. 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. Fryer baskets at catering kitchen observed with wires torn.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 1.5 pts - Observed debris remaining on inside and outside of metal pans stored on shelf in main kitchen area. CDI: pans being removed and stored at dish area for recleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temperature dish machine in main kitchen not sanitizing properly. Dish plate tester only reading 138F. CDI: dishmachine was switched over to chemical sanitizing and now reading 100ppm chlorine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed both chemical sanitizing dishmachines at the bar reading 0ppm chlorine. CDI: both were repaired and now reading 100ppm.

Repeat: 3 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 45F. -P. Observed a large container of beer cheese cooling from last night in the prep walk-in cooler at 52F. CDI: beer cheese was discarded.

Repeat: 1 pt - 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 beer cheese, yager sauce, salad, and pasta inside 2-door catering reach-in cooling while covered tightly with plastic wrap and stacked. CDI: products removed and stored on speed rack inside prep walk-in cooler to finish cooling properly. Observed large container of beer cheese cooling inside prep walk-in cooler. CDI: product discarded.

General Comment: 0 pts - 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at new taproom bar area that is only used on special occasions. CDI: cleaning will be done to floor drains and pest control company follow-up.

Repeat: 1 pt - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans in main kitchen being wet stacked.

4-501.11 Maintain equipment in good repair. 1 pt - Observed torn gaskets on reach-in freezer and prep coolers in main kitchen.

General Comment: 0 pts - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty and greasy hood filters at catering area and main kitchen. Observed build-up on shelves inside walk-in prep cooler.

General Comment: 0 pts - 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 walls at dishmachine in main kitchen.

Repeat: 1 pt. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed brooms blocking access to handsink next to dish shelf. CDI: items relocated; handsink made accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink close to dish shelf and handsink at front server line. CDI: paper towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. 1.5 pts. Observed raw shell eggs stored over RTE corn beef and raw schnitzel stored above cooked chicken wings in prep walk-in cooler. CDI: storage order rearranged; RTE foods moved above raw products.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. 1.5 pts Observed 2 large containers of beer cheese that had cooled from yesterday between 58-62F in prep walk-in cooler and one container of marinara sauce inside main walk-in cooler. CDI: both containers were voluntarily discarded.

General Comment: 0 pts. 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 a large container of potato salad, crab dip, corn beef, and a container of ranch dressing all not dated inside prep walk-in cooler. CDI: products labeled with proper dates by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. 1 pt. Observed quat sanitizer provided in spray bottle and buckets at strong concentration above 400ppm. It was determined that sanitizer was coming out of back prep area dispenser too strong. CDI: sanitizer was diluted and corrected to 200ppm during inspection. Verification required by 10/7/17

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. 0.5 pts. Observed 2 containers of beer cheese in prep walk-in cooler and a container of beer cheese and marinara sauce inside main walk-in cooler that had cooled overnight in large batches with lid on. CDI: all products discarded by employee; proper cooling mthods were discussed with PIC.

General Comment: 0 pts. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food without proper hair restraints.

Repeat: 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on dish shelf.

Repeat: 1 pt. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep and grill cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed mutiple stained and deeply grooved cutting boards in kitchen.

Repeat: 1 pt. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple drinks stored on and above prep surfaces in kitchen and at dish machine area. CDI: drinks relocated or discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - 1 pt. Observed no paper towels available at two handsinks in the kitchen. CDI: paper towels provided.

/4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: 1.5 pts. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed build-up inside ice machine at dry storage area and inside rims of soda nozzle holders. CDI: cleaning process started. Observed food debris remaining on some pans stored at dish area and food debris left on slicer at back dry storage area that was used this morning. CDI: pans removed and stored at dish for recleaning; slicer was cleaned during inspection. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dishmachine not sanitizing properly. Temperature only reaching 146F. Discontinue use of dishmachine. Dishes will be sanitized at other dish machine at front of kitchen or washed, rinsed, and sanitized at 3-comp sink. Chemical company was notified. Verification required by 7/8/17

General Comment: 0 pts. 7-201.11 Store toxic materials to avoid contamination. -P Observed bleach spray bottle and a container of Clorox wipes stored on shelf next to clean glasses at front of kitchen. CDI: chemicals relocated to proper location.

Repeat: 1 pt. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back garage door leading to prep area and dry storage area had been removed due to renovation. Properly protect food equipment and food from the outside elements and pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in kitchen and especially at back dry storage/prep area. Pest control company will be notified.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pts. Observed wiping cloths stored underneath multiple cutting boards in the kitchen.

General Comment: 0 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked at dish area.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Replace torn gaskets on flip top cooler and grill cooler in the kitchen. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple stained and gouged cutting boards in the kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 0.5 pts. Observed no strips available for testing quat sanitizer and chemical dish machine at beer hut. Verification required by 7/8/17

General Comment: 0 pts. 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 vents for fans with build-up inside cold room walk-in.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink on the kitchen prep line. Insure that employee drinks are kept separated from any food prep areas by storing them on the lowest possible shelving, or in a location separate from the prep areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cheeses stored in a paper boat on top of several other items in the flip top cooler, items were 53F. Items in a flip top must be exposed to the cold air from the cooler to maintain temperature. Storing items in such a manner leaves them with no contact to the cold air, allowing them to heat up. Insure that each item in the flip top cooler is stored such that it is in contact with the cooler atmosphere. CDI by PIC placing items in the underneath reach in to cool down.

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 several bagged containers of cheeses not date marked in the walk in cooler. Insure that when employees open any prepackaged ready to eat, potenitally hazardous foods sucha s cheeses that they are datemarked for the day of opening, to track how long the items have been in the cooler and prevent items from overextending the date mark parameters. CDI by employee backdating.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility leaving front and side doors open, no screens or fly fans are present. EHS did not observed any insects in the establishment at time of inspection, but safegaurding against pest entry is required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of frozen brats and other items stored on the walk in freezer floor. Insure that food is kept off of the floor through racks, shelving or other means.

6-301.14 Post a handwash sign at each handsink. Rear employee bathroom observed with no sign. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front bar handsink with no paper towels. CDI by PIC providing paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils stored as clean with food residue attached. Observed sticker residue in contact with the food contact surfaces of stacked plastic pans. Insure employees thoroughly wash utensils such that dried food debris is removed, as well as sticker residue. CDI by PIC removing utensils for re-washing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled bottles of chemicals in the rear dry storage, observed a bottle of window cleaner labelled as sanitizer. CDI by PIC labelling items.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed Sanitizer stored on the floor of the bar area.

Observed several wetstacked pans and plastic containers.

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

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in bar.

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 facility serving Salmon undercooked. Facility could not provide certificate of compliance. VERIFICATION REQUIRED.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed secondary bar dish machine not reaching proper final rinse temperature. VERIFICATION REQUIRED.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility par cooking chicken wings. Facility must cook chicken wings to 165F during initial cooking process or submit documentation for par cooking. VERIFICATION REQUIRED. EMAILED DOCUMENTATION TO PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato/cucumber salad, ranch, potato salad in ice bath above 45F. CDI items were placed in walk-in cooler to rapidly cool. Observed lettuce/tom mix, corb beef, turkey, cheese in flip top cooler above 45F. See temperature chart for temperature observations. CDI items discarded. CDI cooler repaired before end of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bucket not properly labeled. CDI bucket labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies and flies throughout facility.

4-501.11 Maintain equipment in good repair. Observed gasket split on flip top cooler.

2-102.12 Certified Food Protection ManagerOBSERVED EXECUTIVE CHEF (PIC) NOT TO HAVE SERVSAFE OR ANSI-ACCREDITED EQUIVALENT FOOD SAFETY TRAINING. FACILITY HAS 210 DAYS (7MONTHS) FROM DAY PERMIT WAS ISSUED TO OBTAIN FOOD SAFETY TRAINING BEFORE 2PT DEDUCTION STARTS.

7-201.11 Separation-StorageGENERAL COMMENTOBSERVED BOTTLE OF BLEACH & WATER MIX STORED ON RACK USED AS AN AIR DRYING RACK FOR DISHES. CDI BY PIC RELOCATING BOTTLE TO PROPER LOCATION.

3-305.11 Food Storage-Preventing Contamination from the Premises(A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.OBSERVED FOOD IN CARDBOARD BOXES STORED ON FLOOR ON WALK-IN FREEZER. CDI BY PIC ELEVATING BOXES FROM FLOOR.

3-304.14 Wiping Cloths, Use Limitation(E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES.OBSERVED MULTIPLE BUCKETS OF SANITIZER STORED ON FLOOR IN KITCHEN AREA. CDI BY PIC ELEVATING BUCKETS FROM FLOOR.

4-901.11 Equipment and Utensils, Air-Drying Required4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringAir dry utensils and equipment completely before stacking.OBSERVED SEVERAL STACKS ON PLASTIC CONTAINERS WET NESTED.