TGI FRIDAY'S #490

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during the inspection. Manager arrived during end of inspection. No points taken this time. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine at dishmachine. CDI PIC stated that the pump was not working, a repairman has been called, and the three comp sink with sanitizer. The dishes will be run through the dish machine, then submerged into the sanitizer. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items on the line holding above 41F, and multiple items in WIC on the right side holding above 41F. Items had been out due to door of WIC being open and items being held out too long after being taken out of WIC and placed on line. 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 multiple TCS items that require date marking without dates, or incorrect dates. VR 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests

4-501.11 Maintain equipment in good repair. Observed rusted shelves that clean dishes and equipment are stored on. Resurface or 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 residue and build up on surfaces of equipment, handles, and top of dish machine, clean with more frequency. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal water bottle stored on sliding lid at drink machine.

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 approximately four (4) trays of non date mark exempt TCS foods in WIC (Rice, cooked Buffalo wings, cooked ribs, etc.) with date stickers listing dates of preparation for 4/1. Observed multiple preparation coolers (salad drawer, prep top cooler, cold cabinet cooler, etc.) with line date stickers ranging from 3/27 to 4/1, but individual stickers for non date mark exempt TCS foods (tomatoes, cooked mushrooms, etc.) with date stickers ranging from 4/1 to 4/8. PIC verified that these portions had been prepared on 1/27 by checking printer label log. CDI - TCS foods in standing RIC 2 (pasta portions and potstickers) and prep unit drawer (caramelized onions) were voluntarily disposed of by PIC. Incorrect date stickers were removed from cold holding lines at prep stations and WIC speedrack. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) unlabeled bin at drinks station used to hold sugar. CDI - Station label was affixed to table to serve as a label for sugar. 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 sticker/label residue on approximately four (4) metal bins stored as clean. CDI - Bins were rotated for rewashing at prewash.

5-205.15 Maintain a plumbing system in good repair. Observed minor dripping from mop sink faucet while spigot was disengaged. Address leaking fixtures as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Provide as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor debris (tape, cardboard debris, etc.) Clean floors as needed.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed two (2) portions of non date mark exempt TCS foods (tray of prepared spinach dip portions and bag of spring mix in WIC) without date mark stickers. CDI - PIC reprinted dates stickers for the proper date of preparation (1/28 and 1/29, respectively) and affixed them to prepared TCS foods trays. 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 approximately four (4) trays of non date mark exempt TCS foods (Mac and cheese portions, potsticker bags, onion soup portions, etc.) with date stickers listing dates of preparation for 1/21 and 1/22. Observed multiple preparation coolers (salad drawer, prep top cooler, cold cabinet cooler, etc.) with line date stickers for 1/27 - 2/2, but individual stickers for non date mark exempt TCS foods (tomatoes, cooked mushrooms, etc.) with date stickers ranging from 1/21 to 1/26. PIC verified that these portions had been prepared on 1/27 by checking printer label log. CDI - TCS foods in cold cabinet 1 were voluntarily disposed of by PIC. Incorrect date stickers were removed from cold holding lines at prep stations. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed tray at grill shelf with approximately five (5) working containers (butter, water, spice blends) with no labeling. CDI - EHS placed station label at grill shelf.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go cups) at sauce line with exposed food contact surfaces. CDI - EHS and PIC inverted containers to prevent potential contamination.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dishes stored as clean with food debris on interior surfaces. CDI - PIC moved dishes to dish machine for w/r/s. 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 rice in rice cooker at 130F. Cook confirmed rice had just been made an hour prior. CDI - Cooker was turned back on and rice reached 151F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all items in WIC above 41F with the exception of items in the thawing process. Ambient temperature of WIC 48F by EHS thermometer and 47F by facility's in-cooler thermometer. Exterior digital thermometer showed a reading of 50F. PIC contacted servicing company for immediate repair. Facility was allowed to move raw animal proteins to WIF. All other TCS foods were voluntarily discarded by PIC. 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 trays of cooked chicken wings, ribs, portioned mac-n-cheese, grilled peppers and cooked pasta with prep dates of 9-24-25 which exceeds 7 day limit. PIC indicated that new labels had not been printed for any recently prepared food. CDI - all items 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the cook line with stickers still on peel. PIC removed avocados, had them rewashed and stickers removed.

REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several containers wet stacked on the clean dish drying rack. PIC moved dishes to dishwasher for w/r/s.

4-501.11 Maintain equipment in good repair. Observed WIC ambient temperature at 48F. PIC contacted service agent for repair. EHS will return within 10 days (10-13-25) to verify repairs to WIC.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose with spray nozzle connected under continuous pressure with no backflow device.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boxed unwashed mushrooms stored over RTE food. CDI.. Mushrooms were moved. 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 several dishes with food debris. CDI.. Dishes were moved to dishwasher to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 pans of salad mix and sliced tomatoes prepped at 10:49 that didn’t reach the 4 hour window to cool down.CDI..Items were voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items greater than 41F..CDI items were voluntarily discarded. See temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salad mix and sliced tomatoes stuffed in metals pans and tightly wrapped. Didn’t meet cooling parameters..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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked dishes under prep unit..CDI dishes were moved to dishwasher to w/r/s

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelf throughout facility.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of pico de gallo in the WIC that was prepared yesterday but not date marked. CDI: PIC created date label for pico de gallo. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Note: Points not deducted since only one item in the whole facility was not properly date marked, and date marking is not a repeat violation from the previous inspection report.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple of seasoning shakers not labeled. PIC stated that they are working on getting a new system in place for labeling all of their bottles and shakers. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of sheet trays wet stacked and stored in the clean dish rack. CDI: PIC separated sheet trays to allow proper air-drying. Note: Even though there was an improvement in wet-stacking of metal pans since the last report, wet-stacking is still a REPEAT VIOLATION, and points will be deducted today.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and buildup on some of the handles and gaskets of cold holding units. Increase cleaning frequency.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed a leak on the faucet at the handwashing sink in the female restroom. PIC stated that they have contacted the repairman to get it fixed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed employee handle trash and discard gloves. However, prior to putting on new gloves food handler did not wash hands. EHS informed PIC of violation. CDI- PIC had employee wash hands and re don gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- EHS observed several knives, metal pan, and vegetable slicer stored clean according to PIC. CDI- PIC moved items to dish machine area to be properly cleaned prior to use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed chicken wings stored in oven at 117F. 40 mins after first temp items cooled to 81F. Another 30 mins passed and items were at 81F. CDI- PIC moved items to walk in freezer to quickly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed rice, slaw, 2 full rack of ribs and 3 half rack ribs above 41F. See temp chart. CDI- PIC moved items to walk in cooler to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- EHS observed chicken wings cooling in oven at 117F. An hour and 20 mins after first temp items were not meeting proper cooling rate. CDI- PIC moved items to walk in freezer to quickly cool. See temp chart. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squeeze bottles of oil, water and shakers of seasonings without a common name.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 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- EHS observed bagged onions stored on floor in walk in cooler. EHS observed one large number 10 can with a large dent. CDI- PIC moved large can to an area for credit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed two stacks of metal pans stored together and wet. NOTE: Point deduction remains the same since an improvement from last inspection and item is low risk static violation.

4-501.11 Maintain equipment in good repair. - EHS observed condenser leaking in walk in cooler and cold hold drawers leaking and draining on floor. Observed microwave not functioning. Observed cold hold drawers and flip top unit not functioning during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT- Observed employee phone stored on prep unit above Rte foods. NOTE: Point deduction remained the same since last inspection dealt with employee. However, if the violation occurs again during the next inspection point deduction will increase.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed both PICs unable to name reportable illnesses when questioned during inspection. CDI - Went over poster and written policy with PICs and recommended more frequent and thorough training.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in back prep area blocked by empty chemical container and metal equipment parts at beginning of the inspection. CDI - Bucket was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with food debris in between blades. CDI - Dicer was placed into dish dip to be recleaned. Point deduction is moved to half since violation is noted as an improvement. However if the violation is noted during the next inspection full point deduction shall occur with facility implementing a RCP. 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 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 food items in RIC baring the incorrect date marking label. PICs were unable to verify when the food items had been prepped. CDI - TCS items with no verifiable preparation date were discarded. C For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed bucket of sanitizer containing wiping cloths stored on the floor in back food prep area. CDI - PIC moved bucket of wiping cloths off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small pans wet stacked in clean storage area. Reminded PIC to allow pans to air dry before stacking together.

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 cracked floor tiles in dish pit and low grout lines in main food prep area. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored in conjunction with customer food in WIC. Informed PIC that employee food must go in its own designated area.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drink stored above retail foods in reach in cooler. CDI- PIC voluntarily discarded the items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-REPEAT- Observed several metal pans, salad tosser and vegetable dicers stored clean according to PIC with food debris left on them. CDI- PIC moved items to dish machine area to be properly cleaned. 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 veg burgers, cut cabbage for slaw, cut tomatoes, cut lettuce, shredded cheese, grilled pineapple, garlic/parm butter and cut tomato/cucumber salad above 41F. EHS observed prep unit functioning at 44F. A VR will occur within 3 days to ensure 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 (A), (B), (C ) Use approved thawing methods. Pf- Observed ribs thawing in stagnant water at 86F and food product at 64F. CDI- PIC moved items to walk in cooler.

4-501.11 Maintain equipment in good repair. - Observed prep unit functioning at 44-49F.

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 multi use non food contact parts of utensils, cold holding and cooking equipment in need of cleaning due to food debris and grease residue.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork ribs stored above red sauce. CDI- PIC was able to correct 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.- REPEAT- EHS observed veg slicer, metal utensils and a couple plates stored clean according to PIC with food debris left on them. CDI- PIC moved items to dish machine area. NOTE: Point deduction remains the same since improvement is noted and last inspection also dealt with sanitizer strength. However, if the violation is noted again during the inspection point deduction will increase. 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- PIC stated chicken wings were fully cooked at 130F. CDI- PIC had employee cook 150-200 wings to at least 165F.

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed numerous small flies throughout the facility.

3-302.15 Wash fruits and vegetables prior to use.- Observed cut avocado with stickers left on it. CDI- PIC voluntarily discarded the item.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards and flip top cutting board with deep cuts and grooves and in need of replacing or resurfacing.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee handle raw chicken with a gloved hand. Employee then discarded the glove and donned new gloves without a hand wash. CDI- Prior to cross contamination EHS instructed PIC for employee to wash hands. EHS observed proper hand washing after education was provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels in mens restroom near hand sink. CDI- PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine at 0 ppm cl. CDI- PIC made adjustments and ehs observed dish machine at 50 ppm cl. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several utensils with debris left on them and stored clean. Observed salad tosser with dead bugs inside. PIC stated item is not used. CDI- PIC moved all items to 3 comp sink to be properly cleaned prior to next use. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed numerous small flies throughout the facility. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead small flies in salad tosser.

4-501.11 Maintain equipment in good repair. - Observed reach in cooler malfunctioning and not in use. All TCS foods at or below 41F.

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. - REPEAT- Observed shelving in need of cleaning due to food and grease residue build up. Observed non in use bev station with debris build up. Note: Point deduction has remained at half since some improvement from last inspection has been noted and item is low risk. However, If violation is noted on next inspection point deduction will increase.

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 hard to reach areas behind and under equipment is need cleaning due to food debris, grease residue and syrup residue build up. REPEAT

5-202.12 Provide at least 100F water at handsinks. - Observed dish machine area hand sink not get above 70F.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee adjust clothing with glove hand. Did not discard glove but moved to clean utensil handling and food handling. CDI- Education was provided and EHS observed proper glove change and hand washing.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with minor dark build up on the inside.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed red sauce heated to 87F an placed into hot well. employee stated item had been done reheating. CDI- PIC was informed of the violation and had employee put the item back in reheating equipment to get to at least 135F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 . - REPEAT- Observed 25 racks of ribs and several containers of teriyaki chicken without a date. CDI- PIC was able to properly date items since they were related to other batches of the same items prepared within the past two days.

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed several small flies throughout the facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open during the inspection without protection from out door pest. No screen or air curtain functioning.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee preparing foods with hair on the head without a head cover. CDI- PIC had the employee obtain a head cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in between use in sanitizer at 100 ppm QUAT. CDI- An employee change the bucket to meet proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed facility wet stacking clean pans.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacement or resurfacing due to deep cuts and grooves.

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 shelving and cooking equipment in need of cleaning due to food and grease residue build up. Observed non in use bev station with debris build up.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed dish machine pipe below the flood rim level. CDI- PIC provided an air gap.

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 hard to reach areas behind and under equipment is need cleaning more often to prevent buildup that attract pest. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed Dish machine sanitizer was 0ppm. After adjustments made sanitizer concentration was still less than 50 ppm. PIC has contacted maintenance. VERIFICATION DATE 10-24-22

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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed speed racks in WIC with 12 trays of cooked ribs, 7 trays of cooked wings, and 2 trays is cooked rice date marked for today 10-21-22 that were prepared yesterday 10-20-22. CDI PIC corrected date marking.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects through facility. REPEAT. -2

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed employee preparing food with a watch on. -0

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed facility wet stacking clean pans. -0

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using Lactic acid sanitizer in buckets and does not have a test kit during time of inspection. A vr will occur within 10 days to ensure one is obtained.

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 hard to reach areas behind and under equipment is need cleaning more often to prevent buildup that attract pest. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee handle phone and change gloves without washing hands. CDI- Prior to cross contamination PIC had employee discard gloves and wash hands prior to food prep.

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

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. - REPEAT- Observed several TCS/RTE items above 41F. See temp chart. CDI- PIC was able to move items to freezer to quickly cool since they were said to be at 41F less than hour prior to inspection according to PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw chicken thawing in cool non running water. CDI- PIC moved raw chicken to walk in cooler.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one dead large brown bug. Observed one brown bug alive crawling near soiled side of dish. Observed small flies throughout the facility. Observed live brown bug on ceiling of wic.

4-501.11 Maintain equipment in good repair. - Observed gaskets throughout the facility cold hold equipment torn or malfunctioning. Observed set of cold hold drawers not functioning with no foods inside.

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 equipment and shelving throughout the facility in need of cleaning due to grease and food debris. Clean as often as needed to prevent and reduce the build up.

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 and walls throughout the facility in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean as often as needed to prevent and reduce build up.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed lettuce stored above washed and cut RTE lettuce. CDI- PIC was able to correct the storage order.

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 four vegetable/produce slicers/dicers stored clean with food debris left on them. CDI- PIC moved all items to dish pit area to be properly cleaned prior to next use. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ceiling inside ice machine in need of cleaning due to dark build up.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed fettuccine cooling for an hour with no rate of change. EHS observed pasta in large container (15-25 gallon) stay at 46F for an hour. CDI- PIC put all pasta onto 5 sheet trays and placed in walk in freezer to quickly cool. PIC stated item had been cooling since 10:30AM.

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 raw steak, raw marinated steak, chicken, shrimp, mac n cheese, pot stickers and fettuccine in reach in cooler or cold hold drawer above 41F. CDI- PIC moved all items to walk in cooler uncovered to quickly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT- Observed a large container of fettuccine pasta not cool with any rate for one hour. CDI- PIC spread pasta out onto 5 sheet pans and placed in freezer to quickly cool.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster door open during the inspection. CDI- PIC closed door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee closed beverage and keys mixed in with restrauant food items. CDI- PIC moved all items to be separated.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed an employee wash hands and at the end of the procedure EHS observed employee use bare hands to turn the faucet off this action recontaminates the hands. CDI- Education was provided and EHS observed proper hand washing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 portioned philly meats, cole slaw, cooked onions, broccoli/cheese soup, and spinach/artichoke dip without dates. PIC stated items have larger amounts with dates. EHS observed those dates. CDI- PIC was able to date mark those items properly.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed sliced cut tomatoes, salsa, and cheese above 41F attempting to cool covered or in flip top. CDI- PIC uncovered items and placed in walk in freezer to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed small flies throughout the facility. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead brown bug in back walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed line cook prep foods without hair net on with long hair on the head. CDI- Employee donned hair net.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several plates, pans, and bowls stacked wet on clean drying rack.

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. -REPEAT- Observed grease and food debris on cooking equipment, hood system piping, and cold holding equipment on cook line.

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 hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue. Hard to reach areas are underneath and behind equipment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - Observed PIC unable to provide written procedures for vomiting and diarrheal clean up events. CDI- Per state guidance no point deduction shall occur for first time documentation of being out of compliance. PIC was provided with written procedures.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed lettuce and broccoli stored above RTE foods and sauces. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several vegetable slicers in need of cleaning due to food debris left on them. Observed several knives with food debris left on them. PIC moved item to dish pit area prior to EHS mentioning violation. CDI- Items moved to dish pit area to be properly cleaned prior to next use. NOTE: Last inspection did not have 4-601.11 (A) as a repeat. This is only the second mentioned repeat per history.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloth stored in sanitizer at less than 200 ppm qat. NOTE: PIC stated the color change was for 400 ppm qat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed all portable and flip top/make top cutting boards in need of resurfacing or replacing due to deep cuts and grooves. NOTE: first repeat violation from inspection history. Point deduction to stay at 0.5.

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 grease and food debris on cooking equipment, hood system, and cold holding equipment on cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several vegetable slicers in need of cleaning due to food debris left on them and stored clean according to PIC. CDI- Items moved to dish pit area to be properly cleaned prior to next use. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - REPEAT- Observed several soda nozzles at the bat and ice machine in the back with dark build up residue. Clean as often as needed to prevent and reduce the build up.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed several containers of french onion soup dated to expire on 7/4. CDI- PIC voluntarily discarded the items. NOTE: All other TCS foods were properly dated.

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 steak, shrimp, spinach dip, cheese and cole slaw all prepared from ambient air at 11 according to the PIC an placed into service without being cooled to 41F. EHS also observed hot rice being cooled on top of RTE ribs that were at 40F at the start of the inspection and then raised to 50F in an hour with hot rice being cooled on top. CDI- PIC moved all TCS foods to the walk in cooler uncovered to quickly cool. RIBS were unwrapped and placed into walk in freezer to quickly cool. See temp chart for temps.

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

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados said to be washed by PIC with stickers left on them.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed several cold hold drawers not functioning and not in use on the cook line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several flip top prep unit cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed bell type back flow prevention device with a hose nozzle attached to the end of the open hose. CDI- Nozzle removed to prevent pressure while not in use.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on the sides of the ice machine. CDI-PIC cleaned it with a sanitizer towel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steaks in the cold drawer at 43F. PIC said they had put them in recently. Cold drawer is stored directly under grill. CDI-PIC added ice bags.

7-201.11 Store toxic materials to avoid contamination. -P Observed peroxide cleaner stored next to app plates. CDI-PIC moved to a sink, where they are not contaminating plates.

4-501.11 Maintain equipment in good repair. Observed the WIF door with ice on it. 1 drawer on the cold drawer to open. 2 gaskets not functioning. Handle on the inside of the WIC. PIC did not sign due to Covid protocols

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over RTE sauces (alfredo) and observed RTE roast beef stored below raw steaks. Both were in the WIC. CDI-PIC changed storage order and put bacon on the bottom and put roast beef over in the RTE area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blender top, and fruit slicer both soiled, stored clean behind the bar. CDI-PIC took items back to be washed/rinsed/sanitized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a case of plastic milk bottles at 46F in the second WIC. The second WIC is runnign at 45F and mostly has alcohol items. CDI-PIC voluntarily discarded and will not keep milk in there anymore.

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 towel stored on cutting board. CDI-PIC took towel to be laundered.

4-501.11 Maintain equipment in good repair. Observed 2 sets of cold drawers not working, PIC explained one needs a new compressor and one needs more frion. They are currently not using them. Shelfs door by serving line are hanging and loose.

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. Air vents by the 3-comp in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 4 light shields missing, PIC said they are moving to the plastic bulb containers, there is bulb shields missing at one of the light near the serving line.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw shrimp in the cold drawer. PIC explained they never put these items there and someone must have overstocked. CDI-PIC moved the items in the top cold drawer to the WIC

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen area, PIC had door open due to a delivery. REPEAT.

4-501.11 Maintain equipment in good repair. Observed cold drawer face broken off in the cold drawers by the grill. Freezer door doesn't shut properly. Prep unit doors by the server station-one cabinet doens't shut properly the other one is missing a handle. Observed water build up in the bottom of the stand up unit by the grill. CDI-PIC did not sign due to Covid protocols.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat being used to wipe down surfaces and no test strips on site. CDI-PIC called closing manager and they had them, employee brought them back to facility.

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 areas of low grout throughout kitchen area. Observed vent fan cover by the 3-comp sink missing. PIC explained it had fallen off and they are getting maintenance to repair it.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed yogurt and salad dressing of employees stored above customer food. CDI-PIC moved food to a bottom shelf. EHS suggested having a seperate bin for the food.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ribs in stand up unit with no packaging, ribs were not in the cooling process. REPEAT. Points de-escalated due to no repeat on storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 10 metal pans and one plastic container with food debris and sticker residue on the outside. CDI-PIC took to be washed/rinsed/sanitized

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 6 racks of ribs with no DM, PIC explained they were made yesterday and probably will not all be used today. CDI-PIC datemarked ribs

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of sugar in clear plastic bags with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen area. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both managers with no hair restraints. CDI- one PIC added hair restraint.

4-501.11 Maintain equipment in good repair. Observed broken shelf door across from prep station, ice machine lid (inside ice machine) falling down.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking with the stopper was up.

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 ceiling tile falling down and air vents in need of cleaning.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw eggs stored with and above ready to eat foods in the reach in cooler on the cook line. CDI - eggs were placed on the bottom shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed ribs stored uncovered in the reach in cooler on the cook line. Observed trays of uncovered chicken wings, rice and ribs in the walk in cooler (items were not in the cooling process).

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies in the kitchen area.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cleaning needed on the outside of equipment and on the handles of the coolers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee storing personal drink next to cutting board on prep table. CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ribs stored above strawberries in walk in cooler. CDI- Raw ribs removed from walk in for cooking. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork ribs stored above raw salmon. CDI- Food arranged by final cook temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small prep cooler across from grill with air temp reading approx. 45 and most foods inside reading 45 including rice and lettuce. Gave cooler approx. 30 min to recover and did not get any colder. Have cooler serviced as needed to ensure it can cold hold at 41 or below. As rule changed to 41 degrees 1/1/19, and all foods were 45 degrees, no points taken for this inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta noodles intially cooled in ice bath but moved to deep, stacked, and covered pans while still cooling. Noodles were 69 degrees after approx. 3 hrs of cooling, indicating a slow cooling rate. CDI- Noodles moved to ice baths, observed cooled to 59 degrees and cooling at much faster rate.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed one of the cooks eating in the kitchen. CDI- Employee corrected, left the kitchen area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few employee personal food items etc. stored on rack in walk in cooler above restaurant food. CDI- PIC relocated personal items to designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris build-up on tomato slicer and dicer stored as clean. CDI by wash, rinse, and sanitize.

4-501.11 Maintain equipment in good repair. Repair handsink at dining room beverage station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on stored equipment. observed build-up on cooler door gaskets.

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

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 mold/mildew build-up on hvac vents in kitchen. observed heavy dust build-up on ceiling and light fixture in warewashing room. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing floor tiles on cook line. observed cracked floor tiles in walk-in cooler. 6-202.19 Outdoor Walking and Driving Surfaces, Graded to Drain - observed standing water inside of outside enclosure at back of establishment (next to garbage dumpsters). Repair pipe to drain.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees unable to adjust temperature at handsink in back prep area. Hot water dispensing at 147F. Employees unable to wash hands for at least 15 seconds.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large floor dryer stored in front of handsink in back prep area. CDI dryer relocated to approved location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on left side of prep cooler holding above 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded. Maintenance contacted. New batch of product set up on TPHC and placed on ice bath. VERIFICATION REQUIRED.

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

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

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the bar handsink. Bar staff stated she uses the kitchen handwashing sink. Ensure bar staff are utilizing the bar handwashing sink for handwashing. CDI-paper towels provided

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at dishmachine. ECOLAB called due to control panel reading an error code. Dishes can be washed in the dishmachine and sanitized using the 3 compartment sink until repairs are made. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most food items in the walk-in cooler holding above 45F (see temperature chart). The ambient temperature was at 50F. PIC was able to provide documentation that the cooler was checked at 8:00am. and all product was at 45F or below. Hinson services was able to verify they had been on site yesterday for another maintenance issue and checked the walk-in temperature as routine procedure. The unit was holding below 45F at that time. CDI- as a precaution the entire contents of the walk-in cooler was voluntarily discarded and the facility was voluntarily closed until repairs could be made. (see product disposition form) Hinson services arrived on site and found a fan motor and condenser in need of repair. Repairs were made during inspection and the units ambient air temperature dropped to 42F. Observed food holding above 45F (see temperature chart) in the flip top reach-in cooler near the broiler. CDI-food was voluntarily discarded. Hinson services was on site for service. More Freon was added to unit. Facility will re-open and will utilize food on the cook line for service. All temperatures in those units were adequate and none of the product from the walk-in will be used on the line. VERIFICATION REQUIRED

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several slabs of ribs and 3 pans of pasta with a 9/20 discard date. CDI-product was voluntarily discarded. REPEAT

3-501.13 Use approved thawing methods. Determined chicken being thawed under running water greater than 70F (water from tap at 78F). Thaw product under refrigeration (preferred), under running water less than 70F or as part of the cooking process.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in bar area blocked by soiled glasses and beer bottles. CDI-items relocated 5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water less than 100F at handsinks. CDI-water adjusted to required temperature

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans and containers with sticker residue build-up. CDI-items sent to be rewashed.

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 grilled vegetables datemarked 3/22, clam chowder 3/19 and pasta 3/22. PIC stated that the labeling machine may be incorrect. CDI- product discarded.

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

4-501.11 Maintain equipment in good repair. Observed several microwaves in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; under grill, handles of equipment and gaskets, etc. REPEAT

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; under grill, handles of equipment, etc.

6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain - C. Observed standing water in dumpster area outside. REPEAT VIOLATION.

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 grout deeply grooved between tiles in several areas of kitchen allowing standing water. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cuttingboards melted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; under grill, gaskets.

6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain - C. Observed standing water in trash area. REPEAT VIOLATION.

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 grout deeply grooved between tiles in several areas of kitchen. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored shelf with clean equipment.

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 no parasite destruction letter on site. CDI PIC contacted supplier. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates on prep line collecting food and splatter residue. Observed 2 pans soiled. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the inside surfaces of several microwaves soiled. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy calcium buildup inside spray arms of dish machine.

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed employee preparing customer food while preparing lettuce. Lettuce was 51F. Reduce time items are held out of temperature control. CDI lettuce placed in walk-in cooler to rapidly cool until employee is ready to actively prepare lettuce.

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 ribs prepared yesterday (11/15) dated for today (11/16). CDI ribs properly labeled. Observed open bag of cabbage not date marked. CDI cabbage labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bread and appetizers stored directly on floor in walk-in freezer. CDI items relocated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and dishes wet stacked in several areas of kitchen. REPEAT VIOLATION.

.4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cuttingboards melted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food residue; shelves, gaskets, cooler bottoms.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm leaking at dish machine.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed food and grease residue around dumpster area. 6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain - C. Observed standing water in the trash area.

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 FRP pulling from wall near dish machine. Observed standing water between tiles. Observed grout missing several tiles. 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 food debris between tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates stored as clean today with food debris still on them- sent back to the dish room to correct. Observed bar plastic containers with build up inside today- recommend to handwash before running through the dishwasher- sent back to be handwashed today to correct.

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 the date marking computer system not printing correct dates(printing dates from 1970). These food items with incorrect dates were made in the last two days and were back dated by employees who prepped them. Observed tuna steak with a make date of today when it was actually prepared the day before- back dated today.

< 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees scooping ice today with wrist watches and bracelets on- employees removed jewelry to correct.

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 a knife stored in 98F water today. Moved to a clean, dry pan to correct. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet at the dish area and some dishes stacked wet today on the line.

4-502.11(A) Maintain utensils in good repair. Observed a broken chopper today that was not easily cleanable and a cracked ice scoop. Both sent to manager's office so they would not be used. New ones will be ordered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the wire warmer, hood, and pipe coming off of the salamander today.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed grease and trash build up around dumpsters today. Observed build up inside of the drain near the dumpsters. 6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain - C Observed standing water in the trash area.