CRAFT TASTING ROOM GROWLER SHOP

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink. Employee stated that staff often use reusable rags to dry their hands. CDI - Roll of single use paper towels provided at handwash sink.

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 the large box fan in the window of the upstairs dry storage area to have heavy accumulations of dust on the exterior surfaces. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone and phone charger to be stored directly adjacent to the cutting board and clean utensils on the prep table. CDI - Phone and phone charger moved.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no one on site at the time of the inspection who possessed a valid CFPM certificate. PIC stated that their ServSafe had just recently expired and she signed up to retake the course. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a large metal plate to be stored in the handwash sink basin at the beginning of the inspection. CDI - PIC unobstructed handwash sink basin.

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 the large box fan in the window of the upstairs dry storage area to have heavy accumulations of dust on the exterior surfaces.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no proof of a CFPM on site. PIC on site stated she was ServSafe certified but could not provide proof of the certification. PIC stated they usually have a manager on site at all times who is ServSafe certified but they have just recently hired a new manager and there has been scheduling issues. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap in the soap dispenser in the right bathroom. CDI - PIC refilled soap dispenser.

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 an opened container of oat milk and almond milk in the WIC that were not provided with date marks. PIC stated she was working yesterday and that they were opened then. - Observed an opened bag of arugula in the lowboy refrigerator that was not provided with a date mark. Arugula insert container was properly dated but opened bag was not. - Observed an opened and wrapped plate of Brie cheese in the display cooler that was date marked for 6/18, making today day 16. REPEAT. CDI - PIC date marked almond milk, oat milk, and arugula. PIC voluntarily discarded Brie cheese that was past its date mark. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed 2 RTE pretzels stored directly on the shelves of the lowboy refrigerator without any barrier to protect from potential contamination. CDI - PIC voluntarily 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 Brie cheese was dated as being prepared on 12-29 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. Soft and semi-soft cheeses must meet date marking requirements. CDI - PIC discarded brie cheese. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean bottoms of display cooler and sandwich cooler. Clean these areas more frequently. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 95F at 3-compartment sink. Establishment operates on same hot water heater as sister restaurant in same building and it is possible hot water use over there ran the hot water supply out. CDI - Hot water measured 118F when checked at end of inspection. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee observed preparing food without a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Apples still had stickers on them at prep station. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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. Cup stored in container of pickles in walk-in cooler. Utensils must have a handle. Do not use cups as a scoop.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean low shelves in prep area and in bottom of display cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizers shall be 150-400 ppm. CDI - Solution drained and refilled with 200 ppm solution from dispenser. REPEAT 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

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. 2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site at start of inspection. PIC arrived after start of inspection and stated that he spends most of the day at neighboring establishment. Observed PIC unable to describe Big 6 foodborne illnesses or symptoms. CDI-EHS educated PIC on Big 6 and symptoms that require reporting and exclusion/restriction. EHS recommends PIC continue to review this information and share with staff.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee begin to don gloves for food prep without a previous hand wash. CDI-Employee properly washed hands and donned gloves.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed apples apples and honeydew stored over RTE foods like goat cheese and pickles in WIC. Store unwashed produce below RTE foods.

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 food debris on meat and cheese slicer stored as clean. Observed food debris on knives stored as clean. All items were moved to be W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed in-use sanitizer at 3 comp sink at 0ppm. CDI-Sanitizer was remade and dishes were sanitized in correctly concentrated sanitizer.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for brunch items that include an undercooked egg. Employee corrected small menus during inspection. VR required within 10 days to verify corrections have been made to large hanging menu.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front, rear, and garage doors open to the exterior without any fan curtains or means to prevent pest entry. Ensure fans or alternative preventative measures are operating when doors are open.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor. Move to an elevated surface.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. PIC could not answer basic food safety questions, such as cold/hot holding temperature requirements for TCS foods. CDI - PIC educated on PIC demonstration of knowledge. 0 pts. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer was being stored as clean, but had visible meat residue behind blade. Clean food-contact surfaces of equipment and utensils to sight and touch. CDI - Deli slicer taken to 3-compartment sink to wash. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American cheese (53F), pepperjack cheese (48F), goat cheese (48F), and cheddar cheese (48F) were above 41F in cooler. Cooler air temperature was 46F. CDI - All cheese except pepperjack cheese were discarded. Follow-up visit to be conducted for cooler repair later this week. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Burrata cheese in sandwich cooler was not labeled with date. PIC was unsure of its open date. CDI - Cheese discarded. Different circumstances from last inspection and improvement so only half credit taken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door. Repair display cooler that was not holding below 41F. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Pitcher observed in hand washing sink. Only use hand washing sinks for hand washing. CDI - Pitcher placed in dump sink. 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 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 . Ricotta cheese (12-2), goat cheese (12-2), and brie cheese (12-2) were past 7 days from opening. TCS ready-to-eat foods must be used or discarded within 7 days of opening commercial package. CDI - PIC discarded items. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket present on door of walk-in cooler. Replace torn gasket. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at hand sink. PIC noted they are using napkins from holder at end of bar which is across the plane of the food prep sink. CDI - cylinder of napkins placed at hand sink for drying hands. Ensure towels or hand drying devices are located at hand sink area. 5-202.12 Provide at least 100F water at handsinks. Observed that hot water supply has been turned off to only hand sink resulting in water only from cold supply less than 100f for hand washing. Repair to provide hot water at least 100f to hand sink for washing 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 dried food residue present on slicer. PIC noted slicer had not been used today. CDI - slicer cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed open partially used container of burrata in reach in cooler with no date mark and pan of goat cheese crumbles in flip top with expired date mark 6/20. CDI - both items discarded. REPEAT - full 3 point deduction

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both small flies and house flies present in the establishment. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open partially used bucket of pickles stored on floor in WIC. Store food at least 6 inches off of floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed both buckets holding wiping cloths in sanitizer solution at 0ppm quat. PIC replaced with quat at proper concentration - dispenser system found to have air in line and not providing product when buckets filled - use test strips to check sanitizer concentrations.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple brown bus tubs holding single service items and paper goods stored directly on floor under front bar. Store single service items and paper goods at least 6 inches off of floor.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler. Repair/replace.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed health policy does not have nontyphoidal salmonella. CDI: EHS provided PIC with a copy of the updated policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit and diarrhea clean up plan for facility. CDI: EHS provided PIC a link to the state plan via email and explained requirements.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed apples and strawberries stored over ready to eat items. CDI: Strawberries washed and stored properly. Items removed from underneath the apples so as to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil stored at room temperature in a squeeze bottle near the oven. CDI: Bottle was moved to the walk in cooler to rapidly cool. PIC stated that it was pulled out around 12noon. PIC instructed to discard product if it is not cooled to 41F by 4pm. PIC educated employee who removed the bottle from refrigeration about how garlic in oil is TCS and must be held in the refrigerator. All other cold holding throughout facility was in compliance.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed artichokes date marked 12/2 in the prep top when the original container in the reach in is from 12/1. CDI: Date corrected. Observed no date mark on garlic in oil and cut Brie in the reach ins. CDI: Products date marked with the original container prep date. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fruit fly at the bar and one house fly in the customer area. Increase pest control as necessary.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on two containers of burrata held for more than 24 hours. PIC stated both containers were opened on Saturday (within 48 hours). CDI: Product date marked for 6/12.

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 plastic cup being used for ice bucket to scoop ice. CDI: PIC provided a scoop with a handle.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site or PIC on site at start of inspection. CDI: PIC/CFM arrived within 5 min of beginning the inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout kitchen based on repeated poor handwashing, repeated improper cold holding, repeated food storage issues, and improper dishwashing.

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 employees re-contaminate hands after handwashing by not using a barrier to turn off the faucet. CDI: Employees rewashed hands. REPEAT VIOLATION 2-301.14 Wash hands after activities that contaminate them. -P Observed PIC come into kitchen area and begin to handle containers of food without washing hands. CDI: EHS directed PIC to wash hands and he did. 2-301.15 Where to Wash - PF Observed employee wash hands in food prep sink. CDI: Employee rewashed hands in handsink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink. Employee stated they use napkins on the end of the bar. Provide hand drying provision close to handsink. VERIFICATION REQUIRED 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee scrub pizza pans and then place them into the handsink for drying. CDI: Pans were moved to the 3-comp sink for proper wash, rinse, and sanitizing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed apples and strawberries stored over ready to eat foods in sliding door cooler. Ensure that when produce is washed, stickers are removed and produce is removed from the original container.REPEAT VIOLATION VERIFICATION REQUIRED

4-702.11 Before Use After Cleaning - P Observed employee wash pizza pans in prep sink and not sanitize them. Pans were then put away by PIC as clean. CDI: Pans moved to the 3-comp sink for proper wash, rinse, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding food at 42F-47F. CDI: Food above 41F was voluntarily discarded as no temperatures had been taken. Unit was holding an air temp of 43F. Observed food in deli cooler above 41F. CDI: Cooler was in defrost. Air temp came down to 39F during inspection. Food began to come down. Ensure that defrost cycle does not take food above 41F. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on goat cheese that will be held for more than 24 hours. CDI: Product date marked. 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 no date mark on Brie. Brie was cut on 7/30, per back ups in walk in. CDI: Product date marked.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler holding food above 41F. Cooler is necessary for proper operation of establishment. Cooler must be repaired immediately. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around walk in area. EHS advised PIC to call pest control.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on slicer. CDI: Cloth moved to bucket with sanitizer. Observed wiping cloths stored in sanitizer below 200ppm quat. CDI: Bucket refilled with properly concentrated sanitizer. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed sliding door cooler defrost allows food to go above 41F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler fans with dust build up on them. CDI: PIC cleaned fans during inspection.

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 PIC wash hands and then turn off faucet with bare hands. CDI: Employee correctly washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce in walk in cooler and sliding door cooler. CDI: Items relocated.

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 pancetta cooling in sliding door cooler at a rate of 0F/min. CDI: Product taken to walk in for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliding door cooler holding items at 50F. CDI: Product relocated to walk in for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced meats cooling in sliding door cooler while tightly wrapped. CDI: Product moved to walk in.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in 50ppm quat. CDI: Sanitizer refilled at proper concentration.

4-501.11 Maintain equipment in good repair. Observed air temp of sliding door cooler to be 45F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture in squeeze bottle holding at room temperature. CDI: PIC stated that the garlic and oil mixtures procedure called for it to be held at room temperature and voluntarily discarded them. EHS recommended placing items on TPHC. 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 mortadella from 11/02 and 11/18, feta from 11/28, and goat cheese from 11/16 in walk in unit and flip top unit. CDI: All expired foods were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled peanuts holding at 125F. CDI: Peanuts heated to 165F in soup kettle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture in squeeze bottle holding at room temperature. CDI: PIC stated that the garlic and oil mixtures were supposed to be held at room temperature and voluntarily discarded them.

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 feta in reach in unit with a date of 04/02 (10 days of shelf life). CDI: Feta was voluntarily 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 Observed several items in flip top portion of cold holding unit with no date labels. PIC stated that the items were likely opened and portioned earlier today. CDI: All products were dated for 04/11.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in a solution of QAC with a concentration of less than 50 ppm. CDI: Sanitizer buckets changed. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets for wiping cloths sitting directly on the floor. CDI: Buckets elevated to top of small black pan. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at register with lip contact surfaces exposed to potential contamination from air.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-REPEAT- Observed squeeze bottles stored in the hand sink. CDI- PIC removed items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed two sanitizer buckets, with wiping cloth, at 0-50 ppm QUAT. CDI- PIC brought the concentration to 200 ppm QUAT.

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 container of feta not date marked. According to an employee the TCS food item had been in the container for more than two days. CDI- Employee voluntarily discarded the item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer buckets with label worn off. CDI- PIC labeled the sanitizer buckets as sanitizer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed sanitizer bucket with a wiping cloth inside stored on the floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled dishware in the handsink. CDI- PIC moved items. EHS instructed PIC to wash, rinse, and sanitize the handsink.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer during the inspection. CDI- PIC had an employee bring a thin probe thermometer to the facility before EHS left.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf- Observed baked brownies and raspberry streusel without proper location of business and ingredients. A VR will occur no later then 5/5/17 to ensure labeling is corrected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed not Cl test kit during the inspection. CDI- PIC had an employee bring Cl test strips to the facility before the EHS left.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed minor food residue build up on handles of equipment. Clean as often as needed to reduce and prevent build up.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of jams, nuts, dried fruit and seasonings not covered as required. (REPEAT)

42 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bar glasses wet stacked on storage rack. (REPEAT)

. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of jams and seasonings not covered as required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil mixture prepared today sitting out on prep table (2hrs) at room temperature. CDI-PIC refrigerated product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils not labeled as required. CDI-PIC labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bar glasses wet stacked on storage rack.

2-101.11 PIC shall be present during all hours of operation.-PF Observed PIC with ServSafe certification not on-site during inspection.

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 opened package of spinach not date labeled. CDI-Spinach was labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sevreal clear squirt bottles not labeled to indicate contents.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth being stored on prep surface at prep cooler.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn off faucet with bare hands after warewashing. CDI by instruction.

5-202.12 Handwashing Sinks, Installation - PF - Handwashing sinks shall be supplied with hot water at 100 degrees F or above. Observed hot water at 85 degrees F in men's restroom and 75 degrees F in women's restroom. Verification required by 4/5. 6-301.12 Hand Drying Provision - PF - A menas to dry hands shall be supplied at each handwashing sink. Observed no disposable towels or means to dry hands at handwashing sink behind bar. CDI, operator provided disposable towels at handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer below proper concentration at 2 buckets and warewashing sink. CDI, operator refilled sink and buckets. Repeat.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food in a clean dry area. Observed food stored below bottled alocholic beverages. CDI by instruction, separate food storage area away from these bottled alcoholic beverages from store so that contamination is prevented.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area and 6 inches off of the ground,. Observed clean towels stored on ground in upstairs storage closet. Observed clean glassware stored in boxes in upstairs storage room and room in need of organizing to facilitate cleaning of facility.

6-202.11 Light Bulbs, Protective Shielding - C - Provide light shields in display cooler and behind bar at food prep area and clean glassware. Observed lights not shatter-proof, shatter-resistant and light shields not provided.

2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. Facilities initial inspection. CDI by instruction.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PGeneral Comment: Implement and follow an employee health policy. Observed no health policy being followed during inspection. CDI by instruction, handout given to operator.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide proper concentration of sanitizer. Observed quat sanitizer below required concentration at 3 compartment sink and bucket. CDI, operator refilled bucket and sink during inspection.

3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Wet wiping cloths shall be stored in sanitizer in between uses and containers of sanitizer solution shall be stored 6 inches off of the ground. Observed 2 wet wiping cloths hanging from sanitizer buckets and 1 bucket was on the floor.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean linen in a clean , dry area. Observed a stack of clena towels stored on drainboard of 3 compartment sink.