DUCKWORTH'S GRILL & TAPHOUSE

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up glove off the ground, discard it, then proceed to handing containers of food without washing hands. CDI: Food employee washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed 2 packages of strawberries with white build up. CDI: Strawberries were voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over bread inside walk in cooler. Observed raw shell eggs being stored behind sliced cheese inside prep top. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored behind raw beef inside prep top. CDI: Storage order was rearranged. 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 metal pans, metal containers and a cutting board with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 a pan of portioned queso dip and a pan of portioned refried beans with prep dates of 10/10 and 10/3. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout establishment. Repair/Replace.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris in bottom of prep drawers. Points reduced due to major improvement from last inspection.

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 low grout lines and cracked floor tiles at dish area and cook line. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents and walls with dust and other debris build up.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle cellphone with gloves on then proceed to handle customer food items without changing gloves. CDI: Food employee changed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Repair tech arrived onsite during inspection. VERIFICATION REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed portioned chicken at 55-61F with 30 mins left in 4 hour cooling window. CDI: Chicken was moved to walk in freezer to cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in one set of cold drawers, small prep top unit and prep top unit near reach in freezer with food items above 41F. EHS observed ambient air of small prep top unit at 53F. EHS observed blue cheese and ranch in prep top unit near reach in freezer double panned. Items in small prep top unit and prep top unit near reach in freezer were voluntarily discarded. PIC stated the would not use the small prep top unit. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried onions being held on TPHC without a time label. CDI: Fried onions were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of chemical being stored above single service items. CDI: Spray bottle was relocated.

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 chicken cooling in prep top unit at cook line. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans and metal bowls wet stacked.

REPEAT 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 build of food debris in bottom of reach in coolers and freezers. Observed build up of grease and debris on sides of fryers and other cooking equipment. Clean as needed.

REPEAT 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 low grout lines at dish machine and cook line.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal drinks (closed and opened) stored on shelving over food (sugar packets), foodservice supplies (cling wrap) and on two food prep stations during active prep. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash their hands then recontaminate them on the faucet handles. Food handler went to don clean gloves, adjusted clothing (pants) and resumed food prep at the fryer station. CDI - Food handler educated on hand washing procedures and properly washed hands when re-directed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw beef patties stored over cooked baby back ribs in the upright reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brownish microbial build-up on soda gun at the bar. Employee instructed by PIC to cleanse and sanitize equipment. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold holding > 41°F. Refer to temperature observation chart. Discussion with PIC revealed that some foods were stocked at the cold stations this morning during prep while others had been stored in their respective units since last night. Reminded staff that foods must be kept at <°41 F. CDI - Foods from previous day were voluntarily discarded, today’s foods were transferred to facility’s walk-in cooler to cool towards < 41 F. -3- ***This facility has had two consecutive repeat violations with full points for non-compliance and next repeat violation will implement a 30 day risk control plan.*** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 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 blanched chicken wings and fries prepared yesterday with today’s date. CDI - Products voluntarily discarded due to improper holding temperatures. See #22. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed new food handler without hair restraint preparing foods at the cookline. CDI - PIC instructed food handler to put on a hair net. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed one non-functional cold drawer. Unit not in use. Repairs pending. No escalation of points due to improvement from previous inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored and stained cutting boards at prep coolers and stored at clean utensil shelving. Replace. -0-

REPEAT: 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 water pooling inside interior surface of prep unit across from pizza oven and food debris on gaskets and handles of several prep units at the cookline. -0.5-

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 flooring with low tile grouting at both cookline and dish pit and damaged floor tiles being held together with clear tape at the women’s restroom. Repair. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed raw chicken stored above raw philly cheese steak meat in prep top. No physical evidence of contamination observed. CDI - PIC corrected storage order to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled blade of can opener and ice sheets with visible food debris stored as clean. CDI - All removed to dish pit to be w/r/s. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed the following cold holding > 41 F inside prep top and prep reach-in unit (separate units): Raw chicken, cod loins, sliced tomatoes, portioned grilled chicken, chorizo and black beans. Refer to temperature observation chart. Per discussion with PIC items from prep top were filled this morning prior to inspection while remaining had been cold holding since last night. CDI - Foods from previous day were voluntarily discarded, today’s foods were transferred to facility’s walk-in cooler and cooled towards < 41 F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed metal container holding various in use squeeze bottles at server line. Label. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed two non-functional cold drawers. Units not in use. Waiting on warranty repair, per discussion with PIC. No escalation of points due to improvement from previous inspection. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed water pooling inside interior surface of prep unit at server station. 0 demerits due to improvements noted from previous inspection. -0-

REPEAT VIOLATION: 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 water pooling at flooring inside protein walk-in cooler. Keep and maintain clean. 0 demerits due to notable improvement observed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed two food containers and a ladle soiled with food debris and stored as clean. CDI - Utensils removed to dish pit to be w/r/s. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up on metal catch plate inside ice machine. Increase cleaning frequency and maintain clean. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed grilled chicken with a final cook temperature of 159 F. CDI - Product brought back to the grill and finished cooking process with temperature reaching > 165 F. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed cheese sauce hot holding at 83 F in warmer. Warmer was off. CDI - Product voluntarily discarded. -0- 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 41 F or less. - P. Observed multiple TCS applicable foods cold holding > 41 F in various refrigeration units. Refer to temperature observation chart. Line checks not conducted this morning. From discussion with PIC and verification of opening checklist, temperatures noted are recorded from exterior digital thermostat readings. Several TCS foods were filled this morning prior to inspection while others had been cold holding since last night. CDI - Foods from previous day were voluntarily discarded, remaining foods were placed into deep ice baths and or transferred to facility’s walk-in cooler/freezer units and rapidly cooled towards < 41 F. Strongly recommend daily shift line checks and temp logs to ensure products are at < 41 F when being placed into refrigeration. -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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed (1) tray of caramelized onions and (1) tray of cooked ribs prepared yesterday without date labeling. CDI - PIC confirmed dates and allowed to date mark products. REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed these TCS foods exceeding the 7 day requirement and or not date labeled: (2) trays of portioned blue cheese dressing, pulled pork (5/9-5/15) and black bean corn relish (5/8-5/14). CDI - All products voluntarily discarded. -3- ***Future repeat violation will result in voluntary discard of foods and implementation of a risk control plan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed cooked onions held on TPHC with time stamps but no written procedures available. CDI - TPHC form provided and filled onsite. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed several packs of sternos (butane gel chaffing fuel) stored with and above dry goods and burger picks. CDI - Chemicals removed to designated area to prevent contamination. -1-

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 three containers of pico cooling covered in the walk-in cooler. Also observed blanched fries in the middle of its cooling process placed inside a prep top. CDI - Containers of pico uncovered to facilitate efficient cooling towards < 41 F and blanched fries brought down to walk-in freezer to rapidly cool towards < 41 F. -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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small gnats in downstairs prep areas. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in (1) sanitizer bucket containing solution of 50 PPM quat. CDI - Solution discarded and refreshed. -0-

REPEAT VIOLATION: 3-302.15 Wash fruits and vegetables prior to use. Observed avocados with their intact stickers stored in the prep top unit. Remove and then wash before use. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal food containers wet nesting at two utensil shelving units. Separate utensils to allow for proper air drying before stacking. -0-

4-501.11 Maintain equipment in good repair. Observed two non-functional cold drawers. Waiting on new compressors, per discussion with PIC. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored at the prep units. Replace. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris accumulation on surfaces under flat top grills. Observed non food contact surfaces of pizza oven in need of cleaning. Observed interior surfaces of prep units and areas surrounding prep top lids in need of cleaning. Increase cleaning frequency throughout and maintain clean. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from condensing line running across ceiling in down stairs passage leading to the cellar. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water pooling at flooring below ice machine; draining system not operable. Also observed rusting on flooring surrounding ice machine. Keep and maintain clean. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal food and drinks stored on shelving over food and foodservice supplies for facility. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler touching raw salmon and then transition into donning new clean gloves. Food handler instructed to remove gloves to wash hands. After hand washing, employee then recontaminated their hands on the faucet handles. CDI - Food handler educated on hand washing procedures and properly washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed a metal food container stored inside of kitchen hand sink. CDI - Utensil removed. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine pulling sanitizer at 0 PPM chlorine after 3 cycles and priming equipment. Sanitizer concentration is measured as routine line check which was provided by PIC today. PIC contacted equipment repair specialist who arrived onsite and replaced faulty tube. Sanitizer now registering at 100 PPM. ***Future compliance visit will be made to ensure sanitizer is pulling adequate concentrations. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. - P. Observed food handler take soiled wiping cloth, wipe down cutting board and immediately use wiping cloth to wipe off knife. CDI - Employee coached and utensil removed to dish pit to be w/r/s. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and 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 41 F or less. - P. Observed salmon filets cold holding at 51 F at reach-in unit. Line checks conducted this morning show product temperature at 39 F. Elevation of temperature determined to be due to leaving the door ajar. CDI - Salmon transferred to the walk-in freezer to rapidly cool down. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ/

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed items which were prepared/first used yesterday without date labeling which include: Pepperoni, caramelized onions, portioned cooked chicken and canadian bacon. Also observed several TCS applicable foods flipped at the prep top stations which did not include their date labels. CDI - PIC confirmed dates and allowed to date mark products. REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed container of sausage without date marking, milk without date marking and manufacturer expiration date of 1/26/25 and 2/3/25, incorrect date marking of 2/3/25 on house made blue cheese dressing from yesterday. CDI - PIC allowed to correctly date blue cheese dressing, all remaining products voluntarily discarded. -3- ***Future compliance visit will be made to ensure date marking and disposition practices are being followed. Next repeat violation will result in voluntary discard of foods. 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of ice stored on the floor in the walk-in cooler. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on prep counter. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with their intact stickers stored in the prep top unit. Remove and then wash before use. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed limescale and debris build-up on interior surfaces of dish machine. Also observed food debris on clean utensil drainboard station. Increase cleaning frequency and maintain clean. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Interior of prep top coolers in need of cleaning. Observed heavy food debris accumulation on surfaces under flat top grills. Observed hood vent over cook line with heavy greasy residue build up dripping down. According to certificate of cleaning, services were provided August of 2024. Increase cleaning frequency and maintain clean. -1-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on the ceiling and intake vents in the kitchen above refrigeration and shelving for packaged bread. Increase cleaning frequency and maintain clean. -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 beans with a date marking of 9/5, exceeding 7 days. CDI - PIC discarded. Observed Mozzarella and quinoa opened today, may or may not be used within a day. PIC date marked. Repeat - More improvement in datemarking, will keep at half demerits. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored. Replace

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. Interior of prep top coolers in need of cleaning. Observed shelf lined with mats on the equipment storage shelf sticky to the touch. Clean or replace and maintain.

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 the wall at the basement food prep area accumulating food debris. Clean and maintain.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler changing tasks touching not fully cooked chicken on the grill to placing cheese to a burger at the flattop. CDI - Food handler removed their gloves and rewashed their hands and donned new gloves. PIC educated the food handler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over ready to eat foods in the reach in cooler next to the flat top. CDI - PIC rearranged the storage order. 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 and residue on clean food pans on the drying/storage rack. CDI - Removed the pans and brought to the dish area to be rewashed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese (opened today), mozzarella (opened today) without datemarking. Observed refried beans just prepped today with incorrect labeling. CDI - PIC properly datemarking. Drastic improvement in datemarking. Since these items were opened today and will be kept for longer than 24 hours, allowed to datemark. Keep at half demerits. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed refried beans open from the can today at 1:27, placed in the reach in cooler covered, there were other individual portioned amounts in the reach in cooler, temped at 51F. CDI - PIC placed individually packaged on a sheet pan and into the walk in cooler. Large pan was uncovered and moved to the walk in cooler to rapidly cool to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked. Allow to air dry prior to stacking.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no active managerial control with cooling procedures. Observed several TCS products cold holding improperly due to cooling procedures not being following prior to placing TCS foods in the refrigeration units. See Item 22: cold holding for more specifics A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with 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. Observed bin for clean utensils and squeeze bottles with some food debris. Observed squeeze bottles with some food residue. CDI - Bin and utensils were cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following TCS foods above 41F: Wing station prep top cooler: blue cheese crumbles, blanched fries (brought up from WIC today), and blue cheese dressing Dressing station prep top cooler : ranch, blue cheese, bbq ranch, chipotle ranch Upright reach in cooler: shredded mozzarella, chorizo Pizza station low boy: three cheese blend All prep top coolers ambient air were below 41F **see temps in temp chart** CDI- PIC voluntarily discarded the food above. Inspection revealed that this cooling issue and not equipment issue. Compliance visit required to ensure compliance For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed grouper in reduced oxygen packaging without being removed from the packaging. PIC stated the grouper was thawed from yesterday. CDI - PIC voluntarily discarded the fish.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach in the front of the cookline. discussion with the PIC revealed that pest control treated yesterday.

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 knives stored in between refrigeration prep top cooler at the cookline. CDI- knives were removed.

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

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 can of the can opener with accumulation of residue. Clean and maintain.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under cookline equipment and shelving units accumulating food debris and grease. Clean and maintain. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following risk factors not under control during my inspection: improper holding temperatures and cleaning/sanitizing equipment. Please see items number below for more details on observations during this inspection. CDI - Provided education A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal drinks stored on middle of shelving over food supplies for facility. CDI - PIC relocated and explained why employee drinks can be a source of contamination with food supplies for the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and a bowl that had gone through the dishmachine to be cleaned and sanitized. CDI - PIC properly washed and sanitized the bowl. 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 chicken in between the grills holding at a temp of 94F. Chef stated that the chicken was cooked 20 minutes ago. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in the pizza prep cooler temped above 41F (see temp chart) chicken, mozzarella, pizza sauce,cut ham, sausage, cheese mixture. TCS items in salad prep temped above 41F: quinoa, cut tomatoes, hard boiled eggs, feta, spring mix, cut lettuce. Observed TCS foods in the cooler drawers temped above 41F: shredded chicken, shrimp, grouper, cooked ribs. Observed chicken wings in prep top cooler (across from fryers) above 41F. Observed chicken wings in upright cooler (in front of dishmachine) above 41F. Observed TCS foods in condiment prep top cooler above 41F: salsa, marinara, and ranch. All units had ambient air of 41F and below and maintaining. During my observations cooler doors, drawers and prep top lids were not closed entirely or filp tops were not on causing TCS products to increase in temperature. CDI - PIC voluntarily discarded all of the TCS foods above. ***INTENT TO SUSPEND ISSUED: 15A NCAC 18A.2653: Failure to maintain safe holding temperatures for cold TCS food *** CREATE A RISK CONTROL PLAN ON HOW YOUR FACILITY WILL MAINTAIN, MONITOR AND VERIFY COLD HOLDING IS SAFELY EXECUTED IN YOUR FACILITY For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed shredded chicken, shredded pork, hard boiled eggs, cut ham, grilled chicken not date marked. CDI - PIC voluntarily discarded these foods as we could not determine when they were prepped. 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 .

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

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. Food accumulating interior of refrigeration and freezer units.Clean and maintain. Observed gaskets on all refrigeration units accumulating food debris. Clean and maintain. Observed wire shelving throughout accumulating food residue and sticky residue. Clean and maintain.

-REPEAT- 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 the upright reach in cooler in front of the dishmachine with an ambient air above 41F, temped chicken wings at 50F and fries 53F. Observed the pizza prep cooler with ambient air of 46F: ham 45F; cooked chicken 48F; sautéed onions 46F; mozzarella 43F. Observed salad prep top cooler ambient air 49F; cut romaine 50F; feta 50F, cut tomatoes 48F. Observed the wing prep cooler ambient air at 52F; wings 56F and fries 52F CDI - PIC voluntarily discarded all TSC foods in these units. PIC contacted maintenance and placed a work to repair, repair is to be done tomorrow. PIC will place all of these units on TPHC and discard after 4 hours (5PM-9PM and then 9PM-12AM) PIC restocked prep top cooler and checked all TCS food temps, all were below 41F. Compliance visit will be made tomorrow *Failure to comply may result in further enforcement action that may require a risk control plan for cold holding.*

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 3 out of the 5 prep top coolers not properly maintaining 41F and below. Verification visit to ensure the 3 prep top coolers are properly maintaining 41F and below.

4-501.11 Maintain equipment in good repair. Observed prep top cooler missing handles. Replace/repair. Observed some gaskets torn on prep top cooler. replace.

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 water accumulating on the interior of the prep coolers. Food accumulating interior of refrigeration units.Clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under cookline equipment and shelving units accumulating food debris and grease. Clean and maintain. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on prep table in kitchen. CDI - Drink relocated to below prep surfaces.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen handsink. CDI - PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed portions of the fry punch with food debris and residue. Clean and maintain. CDI - Cleaned 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 .

-REPEAT- 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 the upright reach in cooler in front of the dishmachine with an ambient air above 41F, temped chicken wings at 70F. Wings were placed in there a couple of hours ago. Observed salmon in the cooler drawer at 45F; all other TCS foods in the unit were at 41F and below. CDI - PIC removed the two sheets of wings and placed back into the walk in cooler. Discontinue use of the reach in cooler until the unit is maintaining 41F or below. Facility has adequate refrigeration. Salmon was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed ribs cooling in the walk in cooler stacked. CDI - PIC unstacked to allow for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without effective hair restraint.

4-501.11 Maintain equipment in good repair. Observed the ambient air of the reach in cooler at 60F. Compliance visit to be conducted to ensure unit is maintaining 41F or below. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scratched and scored. Replace or resurface.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning of exterior of equipment including handles and interior of refrigeration units at cookline accumulating debris. Clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under cookline equipment and shelving units accumulating food debris and grease. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food handler cell phone on the prep table. CDI - phone was removed.

-REPEAT- 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 the salad prep top cooler with an ambient air of 43F, temped TCS foods: cut diced tomatoes, quinoa, feta were above 41F. CDI - PIC voluntarily discarded TCS foods within the unit. PIC has a call out for repair. They have chosen to use ice to keep TCS foods cold temporary until repaired.

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 knives being stored in between prep top coolers.

4-501.11 Maintain equipment in good repair. Observed the ambient air of the salad prep cooler at 43F. Compliance visit to be conducted to ensure unit is maintaining 41F or below.

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 general cleaning of gaskets on refrigeration units, interior of reach in freezer at cookline accumulating debris. Clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under cookline equipment and shelving units accumulating food debris and grease. Clean and maintain.

-REPEAT- 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 shredded lettuce and cut tomatoes above 41F. These were just prepped and placed in the unit. Observed chicken and cod in the small prep top breading station cooler above 41F. CDI - Removed from prep top cooler and placed in the walk in cooler to properly cool down to 41F and below. Chicken on the top prep was removed and all TCS foods inside the reach in portion were voluntarily discarded. Unit was unplugged.

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 cooked preportioned chicken in prep top cooler not date marked. Unable to determine when prepared. CDI: Chicken was discarded.

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 various squeeze bottles unlabeled. Label had fallen. Relabel

4-501.11 Maintain equipment in good repair. Observed a couple of the large fryer basket not in good repair, wires are heavily bent at the corners. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep top cooler next to pizza oven heavily scratched and scored. Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets, exterior of refrigeration units, handles and flop tops of units are in need of cleaning.

Repeat Violation: 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 only a few metal pans on dish shelf stored with food debris and sticker residue remaining. CDI: pans were removed and stored at dish machine area to be cleaned. Points will remain the same due to improvement and not many dishes with debris on this inspection.

Repeat Violation: 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 several units including inside cooler #5, #8, #2, and 25 holding food items > 41F (see temp chart). Work order has been placed for all units. CDI: some food items were discarded and ice packets were placed on top of other food items. Compliance visit required in 10 days to ensure coolers are working properly and maintaining proper temperature of 41F/below.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed some packets of salmon and Grouper inside ROP packets still enclosed and completely thawed. CDI: ROP packaging was cut open; education was provided.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles, seasoning shelters, and breaders not labeled.

Repeat Violation: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wiping cloths stored on prep table while not in use. 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 buckets stored on the floor of kitchen. No points taken due to the nature of the violation.

Repeat Violation: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on dish shelf wet stacked.

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 some areas on floor where there is low grout especially on cook line and dish area where dishmachine is located.

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 metal pans on dish shelf stored with food debris remaining. CDI: pans were removed and stored at dish machine area to be cleaned.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing, marinara sauce, honey mustard, and blue cheese dressing inside salad prep cooler holding > 41F (see temp chart). CDI: ice packs were placed on top of products. It was determined that items may have been left out too long to portion. Observed inside cooler 2 beef philly steak at 45F and chicken philly at 42F. CDI: philly was discarded and chicken philly was cooled down. Other cooler drawers that were out of temperature last inspection have been repaired. Improvement noted.

REPEAT VIOLATION: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed corn, boiled eggs, guacamole, tomatoes, and shredded cheese inside cooler 9 unit prior to being cooled to 41F. CDI- Items placed in the walk in cooler. Observed stacks of lettuce tightly wrapped while cooling inside bottom of cooler 9. CDI- Items vented and placed in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets at the bar was at 50ppm. CDI: bucket dumped and refilled with sanitizer at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on dish shelf wet stacked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, steaks, chicken, BBQ pork, cheese and fish in the cold drawers holding above 41F. CDI- Salmon, cheese and chicken were discarded. Other items were within time/ temp parameters and were cooled.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed BBQ pork and burgers placed in the cold drawer unit prior to being cooled to 41F. CDI- Items placed in the walk in cooler. Observed guac w/ tomatoes, tomatoes, pico and BBQ ranch tightly wrapped while cooling in the walk in cooler while cooling. Items were coming close to the end of the 4 hour cooling period. CDI- Items vented and placed in the walk in freezer.

4-501.11 Maintain equipment in good repair. Observed cold drawer units holding above 41F under the grill. Get fixed. All food items removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauce bottles at the fry station without labels. Ensure to label all working containers that are not easily identifiable.

4-501.11 Maintain equipment in good repair. Observed shelving rusted in downstairs walkin cooler. Observed dish racks that were heavily worn. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease buildup at the grill and fry station and shelving in the walk in cooler with food buildup and debris. Increase cleaning frequency.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed ready to eat vegetables stored under raw salmon in the walk in cooler. CDI- PIC rearranged items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three dishes stored as clean with minor food debris. CDI- Dishes moved to dish washing area for cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed four pans of chicken wings prepped 5/19 with temperatures above 41F. CDI- PIC voluntarily discarded items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four sheet pans of chicken wings with temperatures above 41F. Two pans were located in the walk in cooler downstairs and two pans were located in the reach in unit near the dish machine in the main kitchen. Observed a container of tomatos in the prep top unit with a temperature above 41F. CDI- All items were voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of baken beans in the reach in unit in the kitchen with a fitted lid. Suggests cooling items of big quantities in the walk in cooler. CDI- PIC moved container to the walk in cooler for more rapid cooling.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can in the dry storage area co mingled with non dented can. CDI- PIC moved can to designated area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the dish drying rack. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed refried beans, slaw, sliced chicken, and chicken wings all above 41F in cold holding units. All items had been prepped that morning. CDI- PIC moved items to the walk in cooler for more rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the dry dish rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep scratches. Suggest resurfacing or replacing.

6-301.12 Hand Drying Provision - PF Observed front kitchen hand sink without paper towels. CDI (corrected during inspection) towels refilled. 6-301.14 Handwashing Signage - C Observed no sign at the upstairs wait station hand sink. CDI signs provided.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed downstairs 3 comp sink not cleaned last night and build up/ debris present in the sink. Duckworths shares space with The Cellar. CDI by cleaning sink.

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 open commercial container of salsa, 2 portioned queso cups not dated. CDI by discarding items.

4-501.11 Good Repair and Proper Adjustment-Equipment - C One of the two upstairs Men's restroom hand sinks was not working. PIC put in a work order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease build up on the fryers, racks above fryers and cook line equipment. Build up also noted in both microwave ovens and on the undersides of sinks, tables and drain piping in the kitchen and bar area.

6-501.12 Cleaning, Frequency and Restrictions - C Obserevd some build up on the floors under equipment and on the walls in the kitchen and bar area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in kitchen with pickles in basin. Observed hand sink in server area with ice in the basin. CDI-PIC educated on hand sink use and items removed from basins. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at bar area without paper towels. CDI-PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. Observed hand sink in server areaon main floor and bar area without hand wash signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop, containers, measuring cup, slicer stored as clean with food debris on food contact surfaces. CDI-PIC moved items to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine and on soda dispensers. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in bar area with 0 ppm chlorine. CDI-PIC will use back kitchen dish machine for cleaning glasses. VR

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees handing food with arm jewerly. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with beards handling food without beard guards.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tongs stored clean hanging on side of shelf in direct contact with trash can. Tongs were moved by PIC to be cleaned. Observed knives stored between flip top cooler side and lids on cook line. Observed cardboard box of glasses stored in upstairs storage room on the floor.

4-501.11 Maintain equipment in good repair. Observed gaskets mis shaped and split throughout the facility. Observed downstairs walk in freezer leaking.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed wings, shredded cheese, corn salsa and tomatoes holding above 45F due to being double panned. CDI-all items placed into walk in cooler uncovered to cool quickly.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and speakers improperly stored on cutting boards, etc.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier. CDI, food employee returned to wash hands. 2-301.14 When to Wash - P Observed employee handle clean utensils directly after handling soiled utensils without hand washing in between. CDI, employee washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw baccon stored above ready to eat foods such as cheese. CDI, bacon was re-located.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa in flip top holding temperature above 45F. Salsa was stacked too high. CDI, top layer of salsa was placed in walk in too cool, leaving one layer of salsa in flip top.

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 large potatoes cooling in under counter cooler. Potatoes were tempted at 104F. Potatoes were over stacked in half pan. CDI, potatoes were taken to walk in cooler and placed on sheet pan.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in wiping cloth bucket below 200 ppm. Observed only one bucket with low sanitizer concentration. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans not air dried.

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

Repeat non-compliance: Observed soda nozzle at downstairs bar collecting residue. CDI - cleaned during inspection Observed ice machine collecting residue. CDI - shut down and in process of cleaning 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed sanitizer buckets not in use stored on flip top cutting boards. 3-307.11 Protect food from contamination sources not specifically noted by code.

Observed sanitizer in wiping cloth buckets below 200 ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Repeat non-compliance: Observed refrigerator gasket damaged on 2 door reach in cooler used for desserts. 4-501.11 Maintain equipment in good repair.

Observed leak around back flow preventer for final rinse. Call into repair company stated that they will be onsite to repair by the end of the day. 4-204.118 Warewashing Machines, Flow Pressure Device - C Maintain required back flow preventer in good repair.

Observed no drain plug in dumpster. 5-501.114 Ensure drain plug on dumpster, waste containers is in place.

Observed interior of ice machine collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed chili, refried beans, and baked beans in hot wells at 130, 130, and 127 respectively. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed chicken wings at 67 degrees in flip top, blu cheese at 49. Observed dressings in containers in flip top at 50. CDI - blu cheese and wings discarded. Dressings place in walk in cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P CDI - dressing 45.

Observed water melon not dated in produce walk in. 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 fruit flies in basement storage area. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed soiled wiping cloths not in sanitizer at raw flip top unit. Observed containers of sanitizer on the floor throughout facility. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed scoop in chicken salad in reach in cooler, scoop handle in contact with food product. 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 metal pans wet stacked. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed single service cups stored next to soda fountain with mouth contact area exposed. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed freezer gasket not making a seal on freezer next to fries. Observed shelves in walk in for produce collecting residue on shelves. 4-501.11 Maintain equipment in good repair.

Observed containers of raw product in flip top over ready to eat lunch meat. CDI - reorganized. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed chicken wings at 54 degrees. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed soiled dry cloths in sanitizer bucket in server station. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

Observed one knife in flip top between flip top lid and side of flip top. 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.

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 salmon served raw or undercooked on menu. PIC stated that he did not have the parasite destruction letter on site. It was emailed to the last inspector. CDI: Discussion with PIC that the letter must be accessible to him at all times. VERIFICATION REQUIRED. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer to be at 10ppm Cl in bar dish machine. Stock bottle was empty. CDI: Bottle replaced, machine primed, and machine at 100ppm by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings holding above 45F. Line check showed temperature at 1pm to be 20F. CDI: PIC took wings to WIC. WIngs cooled down to 45F by end of inspection. 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 items marked with date they expire and items marked with date they were made. Provide consistent date marking system. CDI: Dates amended to all reflect when item was prepared.

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 in facility. VERIFICATION REQUIRED

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed several squeeze bottles with unidentifiable liquids in them. CDI: Bottles labeled. REPEAT VIOLATION

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on line stored on the floor. CDI: Bucket propped up off of the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth at bar on counter. CDI: Wet cloth placed in

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 tongs at bar stored in seltzer water. CDI: Tongs moved to dry paper towel for storage in between uses. 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 2oz portion cups being used to scoop out sauces on the line. CDI: Scoops with handles provided for all sauces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked items stored as clean on rack for use. CDI: All pans returned for proper W/R/S and air drying.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on coolers throughout facility. PIC stated that gaskets are on order but have not yet arrived. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked, black containers holding wings and fries in prep cooler. CDI: PIC directed to discard of containers when they are severely damaged.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee change gloves without washing hands and bartender only briefly rinse hands CDI- instruction provided

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels in upstairs dispenser. CDI- refilled

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 unable to provide parasite destruction documentation with undercooking warning on salmon on menu. VR

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple employees changing tasks without changing gloves, handle soiled equipment, leave room and return and not change gloves. CDI- instruction provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved multiple cleaned stacked pans with food debris, a soda gun, nozzle and a tea urn nozzle.CDI- removed to clean4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar glass machine not sanitizing ; 0 ppm chlorine. CDI- primed and tested at 50 ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed multiple TCS foods in top of expo prep unit cold held at 50 F or higher. CDI- foods pulled and sent to walk in cooler

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitize buckets. CDI- removed tom label

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 diced tomatoes cooling in top of prep unit. CDI- voluntarily discarded

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple oil and liquid food containers not labeled.

2-302.11 FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Pf Observed PIC nails in need of maintenance.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed trash pilining up at side door of kitchen.6-502.12 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 excessive grease on floors throughout facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observe3d multiple employee beverages stored improperly on or above food, one on food prep table and one in top of prep unit. CDI- removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees change gloves without washing hands. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed bartender bare hand preparation of garnishes. CDI- owner corrected

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled utensils stored in clean utensil area. CDI- removed to re-clean4-501.114 Maintain sanitizer at correct concentrations. -P Observed main and bar dish washer with 0 ppm chlorine sanitizer level with completely empty sanitizer container at main. CDI- refilled reprimed

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw eggs, beef and chicken cold held above 45 F do to overstacking and equipment barely holding temps. CDI- removed to cool

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked and prepped TCS foods from yesterday on line with no date mark. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched fries and wings cooling on expo lin e and some in stand up refrigeatoroverwhelmed by volume readinig 81 F. CDI- instruction provided

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a lot of wet stacking.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored shelf with packaged foods. CDI- discarded

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple staff donn gloves without washing hands. CDI- instructions provided2-301.14 Wash hands after activities that contaminate them.-P Observed wait staff member enter kitchen sith soiled plate, scape it off, then return to customer table without washing hands. CDI- instruction provided PIC , Linda spoke with employee

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sinks at main bar and cellar bar with utensils stored in them. CDI- removed ; instruction provided6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at hand sinks in upstairs restrooms.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one container of oysters without shellstock tag and both without original container. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over cooked chicken and raw protein stored above hot dogs in walk in cooler. CDI- reorganized by final cook temperature3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed uncovered chips on sheet tray in dry storage room. CDI- covered

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soda gun nozzle, one tea urn nozzle, one stack of cleaned metal containers and three slicers stored as clean with excessive food debris accumulation. CDI- removed to re-clean 4-501.114 Maintain sanitizer at correct concentrations. -P Observed multiple red buckets of sanitizer with 0 ppm QAC sanitizer. Observed multiple buckets of soiled sanitizer with soiled wiping cloths. CDI- remade fresh at proper concentration4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed facility had not performed proper wash rinse and sanitize of food contact surfaces in last 4 hours. CDI-instruction provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods in tops of prep units upstairs and in top of prep unit in cellar along with all items in ice bath in cellar cold holding above 50 F. CDI- removed to cool; ice bath improved (see temp chart)

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bowls of washed produce unprotected from patrons at bar in cellar. CDI- removed behind bar

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple wait staff with excessive jewelry not conduscive to proper hand washing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths not in sanitizer and on food contact surfaces. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple red buckets of sanitizer stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple soiled handles an equipment outside surfaces excessively soiled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages over roller oven on expo line and in hand wash sink. CDI-CDI- removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed bartender donn glove without washing hands first. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed bare hand contact of cut garnishes by bartender. CDI- discarded 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed PIC bare hand temp cooked potatos and fries that will be reheated. CDI- instruction provided

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at one hand sink behind main bar. CDI- restocked

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs at bar stored over ready to eat foods. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicers and stacks of soiled plastic food containers for the cellar. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed tea urn and soda gun nozzle soiled, pink slime inside ice machine downstairs, sticker residue on multiple containers, main dish machine, bar glass machine and another dish machine downstairs test at 0 ppm Chlorine.(all had been run this morning but not primed) CDI- primed and working

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 multiple TCS foods not date marked in the cellar. CDI- 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 cooked corn and roasted garlic 9 days past date mark CDI- discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets not labeled. CDI- 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 multiple containers throughout facility, especially the cellar of liquids and granular foods not labeled. CDI- labeled

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple buckets of sanitizer stored on floor. CDI- removed from floor

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 multiple ice scoops stored on dusty tops of ice machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic containers tight stacked wet.

4-501.11 Maintain equipment in good repair. Observed walk in outside the cellar not operational. Checking permit.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning in basement under equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee beverages stored over bottled food. CDI- removed

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.-P2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed staff enter building, handle soiled equipment or raw proteins and donn gloves without washing hands. 2-301.15 Only wash hands in handwashing sink.-PF Observed hand sink with temporary air conditioning drip line wired into bowl to drain. CDI- removed ; instruction provided

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed bottom evel prep kitchen with no hand towels at hand sink. CDI- resotocked 6-301.14 Post a handwash sign at each handsink. Observed multiple hand sinks without hand wash signs. CDI- signs given

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed raw oysters and clams without their tags or original container. Observed tags in office not dated with last used / sold date. CDI-0 instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oysters stored on speed rack over ready to eat vegetables and raw eggs over ready to eat foods in bottom of prep cooler. CDI- rearanged

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not sanitizing; 0 ppm chlorine. CDI- primed and tested above 100 ppm

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 wings and blanched fries cooled in bottom level walk in cooler yesterday at 48 - 60 F today. CDI- discarded3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed large plastic , covered container in refrigertor cooling cole slaw at 51 F. CDi- lid removed see 31

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple salsas on one side of prep unit cold holding above 47 F. CDI- removed to flash cool

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked potatos, cooked chicken, ranch dressing and open bags of cut leafy greens not date marked. CDI- date marked3-501.18 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 pork bellydate marked 7/27. CDI- discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw cooling in closed plastic container and wings and fries cooled under plastic dough bag. CDI- cooling procedures changed

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled sanitizer and cloth in sanitizer bucket. CDI- removed

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 2-301.14 Wash hands after activities that contaminate them.-P Observed 2 different employees handle soiled utensils at dish machine and then immediately handle clean dishes. Stopped and PIC educated them.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 buckets of sanitizer in kitchen lower than 200ppm Quat (required per manufacturer's label). Refilled to 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tops of prep units out of temperature. See temperature chart for specifics on wings, bleu cheese, dressings, fries, tomatoes, etc. WIngs and fries were discarded and all other items in tops of prep units were rotated out to rapdily chill. The bottom of these units is holding cold but the grills are directly across from prep units and heat is high at this point. Use metal pans instead of plastic and keep lids of units closed as much as possible. Return visit required. Take temperatures often.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles (Disinfectant*Deodorizer*Sanitizer label) with cleaner instead of sanitizer. Staff advised these bottles are used for sanitizer. Both bottles were removed from service.

.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous towels in kitchen and at server station that were wet and being held on bottles or prep surfaces. Staff is aware they must be in sanitizer between uses. Corrected.

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 tongs hanging on handle of freezer on cook line. Do not store on handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. Separate.

4-501.11 Maintain equipment in good repair. Replace split gaskets on pizza prep unit. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Begin resurfacing cutting boards that are dark/etched. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Danby DKC5811BSL keg cooler added to bar. This is not a commercial piece of equipment. Remove from facility. Per permit conditions, you must contact this department before adding equipment.