EDDIE'S PLACE RESTAURANT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a few plastic container with visible sticker debris presnt . Dishes were stacked so that sticker residue was touching the inside food contact surface. CDI Items were taken to dish area 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 .

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. EHS Obsevred rusted shelving throughout facility, replace. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed a dusty fan blowing on clean dishes. EHS advised facility should keep fan clean especially when using it to blow on clean dishes. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed damage to flooring throughout facility. PIC stated the floors were going to be replaced next month.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump coffee into the hand sink. CDI- EHS and PIC provided education. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above ready to eat products. CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked potatoes and Tassu ham that were cooling overnight and missed the 6 hour cooling window. See temperate chart. CDI- PIC voluntarily discarded the items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cooked wings, cooked chicken, diced ham and prepared salads without date marks present. CDI- EHS allowed PIC to date mark items. **REPEAT** **Points not escalated due to overall improvement. EHS observed a large improvement overall with date marking** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cooked potatoes in the walk in cooler that did not meet cooling parameters. Items were tightly wrapped in plastic wrap. CDI- PIC voluntarily discarded the product. -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 .

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touch face then attempt to prepare food. CDI- EHS intervened, provided education and food employee wash their hands. 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 food employee wash hands for less than 20 seconds. CDI- EHS provided education and employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above washed produce. Observed washed and unwashed produce stored on shelves together. CDI- PIC corrected 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 a few containers stored as clean with sticker residue present. Dishes were stacked so that sticker residue is touching the food contact surface. CDI- PIC took items to dish area to be washed/rinsed/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 cooked chicken, spinach dip, oysters, pulled chicken in the two door reach in cooler holding above 41F. Ambient air temperature of 48F. Some times in the unit were at 41F. Left side door was left cracked open. CDI- PIC took items to walk in cooler to rapidly cool as temperatures were taken in the unit at 9AM. Oysters were voluntarily discarded. The unit reached 40F during the visit. EHS advised PIC to get the unit service. Facility can utilize the unit once they feel confident it can keep TCS foods at 41F or below. **REPEAT** **Full Points** 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 that no products on the line were dated marked. CDI- All products were able to be date marked using the larger prep containers from the walk in cooler. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spinach dip, pulled chicken and salad above 41F inside 2 door reach in. Ambient air of reach in was 38.5F. Other items in unit were 41F or lower. Left side door was left slightly open. CDI: Items were voluntarily discarded. Points remain the same due to improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles of bleach without labels. CDI: Items were labeled. REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of degreaser hanging on shelving above single service items.

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 cooked chicken cooling at a rate of 0.1F/min inside portion bags inside walk in cooler. CDI: PIC placed chicken in freezer. 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 small flies around dish machine area.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plastic container inside ranch.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon and ground beef above prosciutto inside reach in freezer. Items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw shell eggs then handle ready to eat omelette without changing gloves. CDI: Food employee changed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Items in grill drawers such as burgers, chicken, hashbrowns, hotdogs, etc. above 41F. Ambient air of unit was 44F during inspection. PIC called repair techs during inspection. Until unit is repaired facility is using ice baths. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked pasta in walk in cooler 2 with a prep date of 12/5. CDI: PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of bleach without a label. CDI: Item was labeled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle down inside seafood breader.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large plastic container filled with water sitting in hand sink at cook line. CDI: Container was removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed house made red pepper butter with a date of 7/3, according to PIC butter was made then frozen until yesterday when it was thawed. CDI: PIC placed thaw date mark on item. All other date marking was correct. 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 .

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 sliced tomatoes cooling at a rate of 0.03F/min inside prep top. CDI: Tomatoes were moved to walk in cooler to 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can being stored on shelving with other cans for facility use. CDI: dented can was voluntarily discarded.

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 build up in bottom of reach in freezers. Clean as needed.

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 heavy dust build up on ceiling vents and tiles above cook line. Clean as needed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw shell eggs, then proceed to handle ready to eat biscuits without changing gloves. CDI: Food employee removed gloves and washed hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine and small ice bin with black build up. Clean as needed.

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 one container of rice cooling overnight still above 41F. CDI: PIC voluntarily discarded rice. Points remain the same due to significant improvement from last inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned salads, pasta salad, coleslaw, pulled chicken, beef and spinach dip above 41F inside 2 door reach in cooler. Ambient air of unit was 47F. Items in the unit less than 4 hours were relocated to walk in cooler. All other items were voluntarily discarded. Repair tech arrived onsite before end of 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: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 a pan of raw shell eggs being held on TPHC without a time label. CDI: PIC labeled item.

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 rice cooling overnight in a container covered with Saran Wrap. Observed cut tomatoes cooling at a rate of 0F/min in a container tightly covered with a lid. CDI: Rice was voluntarily discarded, lid was removed from tomatoes. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for sink and surface sanitizer. VERIFICATION REQUIRED

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 up of food debris in bottom of reach in units. Clean 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 ceiling vent located above cook line with heavy build up of dust and debris. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee effectively wash hands, then turn off handsink barehanded before donning gloves to bring in food delivery. All other handwashing observed was effective and correct. CDI - EHS corrected employee verbally and observed effective corrective hand washing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one (1) concentrated sanitizer bucket stored in handsink at far end of the grill line. CDI - EHS removed bucket from basin and placed at effective lower storage. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC prepare Icebath, then dump ice in handsink. CDI - Correction by education.

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 seven (7) servings of food in WIC 2 (three containers of spinach, two buckets of she-crab soup, and two buckets of creamy potato soup, all date for the previous date of service) above 41F. All other containers of TCS food, stored in points of cold holding, were 41F and below. CDI - PIC voluntarily disposed of out of temperature food. For more information please visit: https://health.mecknc.gov/envhealth/food-and-f acilities-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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) servings of TCS non date mark exempt foods (one pan of tuna salad in WIC 1, one recently opened RTE country ham in WIC 2) with no date marks. Per conversation with PIC, tuna salad was prepared on the same date as an adjacent tuna salad (12/7) and ham had been opened on the morning of inspection. CDI - Food items were properly dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one (1) pump bottle of dawn dish soap at chemical storage with no label. CDI - EHS directly labeled container. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) can of approved pesticides (labeled for in use in commercial kitchens) stored above clean bagged linens. CDI - EHS rotated pesticide to available storage to prevent potential contamination.

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 bins of previously cited food in WIC 2 having not effectively been cooled, with covered lids. Observed egg drench at cook line with melting ice in icebath. CDI - WIC 2 food items disposed of, fresh ice was added to egg drench to fully submerge pan of food in a surrounding ice bath, above its fill line. 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 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 approximately six (6) bottles of oils, water, and butters not labeled at prep line based on office bottle key. EHS and PIC discussed labeling methods, including station labels and labeled bins. Note: Bottle Key exists in office for labeling (I.E. blue lids for butter, green for oil, etc.) Utilize key for ALL labeled goods

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) bin of fresh made tortilla shells with clean linen stored on their surface. Per conversation with PIC, linens were used to cover tortilla while preventing them from becoming soggy or dampened. PIC has advised kitchen staff to begin using foil covering.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) bread knife stored underneath toaster, between equipment underside and tray. CDI - EHS rotated knife to soiled utensil bin. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed Oreo crumbles in bin with single service cup used as the dispensing utensil. CDI - EHS removed cup from Oreo crumbles and disposed of it. EHS advises facility to utilize scoops with handles. Note: EHS observed employee drop in use rubber spatula, rinse in prep sink adjacent to cook line, and place above used dish bin, at unused prep surface, before washing hands effective . EHS rotated spatula to bin and provided clean spatula for use.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) ice wands stored in freezer without wrapping directly on relatively clean freezer floor. EHS advises storing utensils in either bin or wrapped in food safe wrapping to prevent potential contamination.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) small serving of salsa, not utilized in facility for resale, stored above food held for resale in WIC 2. PIC confirmed this was employee food. CDI - PIC rotated employee food to effective lower storage.

6-301.14 Post a handwash sign at each handsink. Observed faded hand washing signage at corner hand sink at prep line. CDI - EHS provided PIC with handwash stickers in English and Spanish.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened and repackaged ready to eat foods (cooked chorizo, chicken wings, potato cakes) stored under one (1) tube of sealed raw ground beef. 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 one (1) pan of frozen turkey burgers stored over sausage in front RIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomatoes stored over cut and washed carrots and onions in main WIC. CDI - EHS and PIC reorganized cold holding storage to prevent potential contamination. EHS provided PIC with storage order charts for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four (4) TCS food items (house made ranch, bleu cheese, salsa, and back up ranch) in sauce prep unit above 41F. PIC stated that these items had been placed for lunch service and had been out of temperature for less than 4 hours. CDI - PIC rotated items to Prep WIC for corrective cooling. Based on internal air temp thermometer in sauce unit, internal temperature was approximately 48F. A verification of unit functionality will occur no later than 09/16/2023. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inpection; Fewer TCS food items were observed as out of temperature, and effective corrective action was taken to prevent extended period of time out of temperature. 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 .

3-501.19(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 one (1) specialty menu item, cooked risotto, stored at ambient temperature at kitchen prep line and maintaining a temperature of 118F, without time label. Per conversation with PIC and kitchen staff, item was prepared at 10:30 a.m and would be disposed of by 2:30 p.m. PIC presented EHS with TPHC sheet, including eggs and specialty menu items listed. CDI - Food employee labeled risotto for 2:30 p.m. disposal time.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed five (5) cans of outdoor wasp and flying insect spray stored at back office area. PIC stated that these pesticides were used only at the exterior of the facility. CDI - PIC voluntarily removed unapproved pesticides from kitchen storage.

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 recently prepared cut and diced tomatoes, covered with lids and plastic wraps (approximately eight (8) bins in total) cooling minimally in main WIC. CDI - Items were opened and uncovered to allow for more effective cooling. EHS observed existing and somewhat faded ambient and two step cooling charts in prep area. EHS provided updated charts in good condition to PIC. REPEAT. Note: No escalation in point deduction due to some noted improvements in cooling; soups and stews in ice baths and reach in freezers, cooked chicken wings in WIC were observed as cooling effectively, with proper methods, such as consistent stirring, open containers and placement in properly calibrated equipment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two (2) bags of raw shrimp thawing at prep sink drain boards. Shrimp was seen at 39F when temped. CDI - PIC rotated thawing shrimp to WIC to finish thawing under refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of recently delivered, packaged pork chops on ground in WIC. REPEAT. 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 two (2) dented cans of artichokes at can rack in dry storage. CDI - PIC placed dented cans at office desk to be held for credit. No escalation due to improvements made from previous inspections; Fewer food items on the floor under different conditions (sealed from delivery in WIC)

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 multiple shelves in storage and front kitchen line with cardboard sheeting. Remove absorbent cardboard sheets and, if needed, replace with smooth and easily cleanable material such as plastic sheeting.

5-501.17 Provide a covered waste bin in female restrooms. Observed gender neutral restrooms without covered waste receptacle.

5-501.111 Keep storage areas and bins for waste in good repair. Observed one (1) rolling recycling bin at outdoor storage with no lid. Contact waste management company to repair or replace waste storage bin.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed written employee health policy forms signed provided by PIC were old forms and did not include non typhoidal salmonella as reportable illnesses. CDI, operator located updated form and to update internal employee health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 with chicken. CDI, chicken voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 slaw cooling in deep covered containers in walk in cooler 2, gumbo cooling at 88 degrees F at 1:10 and at 2:11 gumbo was at 86 degrees F. CDI, covers removed from slaw and relocated to shallow uncovered sheet pans and gumbo relocated to cool using proper methods. For more information please visit: https://health.mecknc.gov/envhealth/food-and-f acilities-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 .

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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed items such as pasta, pasta salad and cole slaw in walk in cooler 2 between 42-43 degrees F. Unit turned off for maintenance while inspector on-site. Foods dropped to 41 degrees F and below after a few minutes of monitoring. Observed shell eggs out of temperature control on shelf and at 82 degrees F. CDI, WIC maintaining ambient air temperature of 39 degrees F and eggs placed on TPHC. TPHC procedures completed while on-site. 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 - 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 slaw cooling in deep covered containers in walk in cooler 2, gumbo cooling at 88 degrees F at 1:10 and at 2:11 gumbo was at 86 degrees F. CDI, covers removed from slaw and relocated to shallow uncovered sheet pans and gumbo relocated to cool using proper 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil in containers on prep line not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of grits in contact with ground and soup on ground in rear walk in cooler.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some boxes of trays on ground in rear storage area.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed some debris accumulating on shelving at main area near grill.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed some plates stored as clean along line but soiled with food debris. CDI, plates relocated for cleaning. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chemical dish machine not providing required chlorine sanitizer to sanitize equipment. CDI, dish machine primed and now providing required concentration. 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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed batch of potatoes reach 161 after reheat. CDI, potatoes placed back to continue reheating.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoes hot held at 124 degrees F. CDI, mashed potatoes reheated to 165 degrees F and above. See temperature observation chart. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of degreaser not labeled. CDI, bottle labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed salmon thawing in standing water at prep sink. CDI, salmon relocated to refrigerator to thaw under refrigeration.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled holster. 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 in-use knives wedged in soiled area of prep refrigerator and lid.

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 debris and soil accumulating on top of dish machine and on clean drain board of dish machine.

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 2 employee drinks on prep surfaces and 1 uncovered container.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment without washing their hands. CDI, employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored over RTE foods and cheeses in walk in cooler. Observed dressing containing raw shell egg stored over RTE foods in walk in cooler. CDI, foods relocated for proper storage.

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 TCS foods in walk in cooler at 45 degrees F. Ambient air temperature measured 40 degrees F. Maintenance arrived on-site during inspection and walk in cooler calibrated. Observed ambient air temperature at 37 degrees F and TCS foods dropped to 41 degrees F and below after several minutes. Observed whipped butter prepared in house made with unsalted butter held at ambient room temperature. TPHC procedure prepared and completed while on-site for butter. Risk Control Plan to be requested if cold holding out of compliance next visit / inspection.

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 . Mac and cheese with date of preparation of 11/7. CDI, foods voluntarily discarded. Observed spinach dip pulled from freezer and freeze date and thaw date not identified on container.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed California Turkey pita item containing aioli containing raw shell egg on menu. Menu item not identified with asterisk for consumer advisory. Var required.

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 blanched fries cooling on rack at 71 degrees F at 10:45. At 11:24 fries remained at 71 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, fries relocated to walk in cooler to rapidly cool. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit fly near dish machine and office area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter surfaces. Food employee with whipping cloth around waist and wet cloth used to stabilize cutting board.

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes not washed prior to peeling and preparation.

4-501.11 Maintain equipment in good repair. Observed some rusting shelving in walk in cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tile and baseboard damage throughout kitchen.

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 . - REPEAT - Observed sticker residue on multiple dishes stacked clean. Remove sticker and sticker residue completely before running dishes through dish machine. - CDI - PIC moved dishes with sticker residue to 3 compartment sink to be scrubbed and ran through dish machine again.

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 gumbo cooling in RIC cool from 97F to 94F in two hours. Gumbo was stored covered in a deep container. - CDI - PIC voluntarily discarded gumbo. EHS discussed proper cooling methods with PIC.

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 various TCS foods holding above 41F in right deli prep cooler (see temperature chart). Per PIC, temperature checks of units around 10:30am showed the unit holding below 41F. PIC removed all food items from unit and placed in walk-in cooler or reach-in freezer units to quickly cool. - VR - Verification required within 3 days to ensure unit is functioning properly.

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 spinach artichoke dip, chicken, ground beef, and potato salad in various cooler units lacking a date indicating when it was pulled from the freezer. All items were labeled with the date the item was prepared and placed in the freezer. Per PIC, all items lacking thaw date label were pulled from freezer yesterday or today depending on the item. - CDI - PIC properly dated all items to include pull date from freezer.

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 diced tomatoes cooling in walk-in cooler in a deep, covered container. Observed tightly wrapped portioned bags of chicken wings stacked in deep containers cooling from prep in reach-in freezer. Observed tomatoes and chicken wings to both cool 1F over one hour. - CDI - PIC placed both items on sheet pans to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50ppm quat in sanitizer bucket. - CDI - PIC emptied and refilled all sanitizer buckets to properly concentrated sanitizer of 200ppm quat.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoop handles stored touching the food item in multiple dry goods containers (such as flour and sugar). - CDI - PIC removed scoops, placed dirty scoops at three compartment sink, and placed clean scoops in containers correctly.

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 cardboard lining bottom shelf of shelving in walk-in cooler near drink station. Remove cardboard as it is not cleanable.

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 food residue and debris on outside and inside of multiple reach in coolers/freezers. Increase cleaning frequency to prevent buildup.

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. - REPEAT - Clean dust from ceiling and other hard to reach surfaces (wires and metal hanger) near hood in kitchen.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - Hand washing violations have occurred at 4 consecutive inspections indicating failure of active managerial control. - CDI - EHS discussed proper hand washing procedures with PIC. EHS recommends re-training all staff on proper hand washing procedures. See https://www.mecknc.gov/HealthDepartment/EnvironmentalHealth/EducationalInfo/Pages/handwashing.aspx for guidance on training.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - REPEAT - Observed food handling employee remove gloves, run hands under water without using soap to wash their hands, and turn off the faucet with bare hands before using a paper towel to dry their hands and put on new gloves. Soap must be used when washing hands. - CDI - Discussed proper hand washing procedure with PIC and employee. Employee removed gloves and washed hands properly before putting on new gloves. - NOTE: Risk control plan will be implemented if issue persists at next routine inspection.

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 sticker residue on multiple dishes stacked clean. Remove sticker and sticker residue completely before running dishes through dish machine. - CDI - PIC moved dishes with sticker residue to 3 compartment sink to be scrubbed and ran through dish machine again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . - Observed smoked sausage holding at 120F. - CDI - Smoked sausage placed on grill and reheated to 165F. - NOTE: No point deduction due to all other items properly hot holding.

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 sliced tomatoes, pooled eggs, corned beef, and deli turkey improperly cold holding (see temperature chart) in right deli prep unit. Bottom portion of unit observed over stocked. - CDI - PIC moved all items above 41F to walk in cooler to rapidly cool and removed unnecessary items from bottom portion of unit to allow for better air flow.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed spray bottle of degreaser not labeled. - CDI - PIC labeled bottle of degreaser.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple squeeze bottles of oil and water not labeled on cook line. - CDI - PIC labeled all squeeze bottles.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed flounder stored in undrained water. Store flounder with a barrier between the undrained water/ice or in drained water/ice.

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 debris on outside and inside of multiple reach in coolers/freezers. Increase cleaning frequency to prevent buildup.

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. - REPEAT - Clean dust from ceiling and other hard to reach surfaces (wires and metal hanger) near hood in kitchen.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employees put gloves on and work with food without washing hands. CDI- Education was done by PIC. Employees washed hands. REPEAT (full Points)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet. CDI- Containers were separated and allowed to air dry.

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 one stack of single-service trays that were not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from ceiling near hood screen in kitchen 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. Repaint a/c vent in ceiling near hand screen.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster and signed employee reporting agreement form, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in English and Spanish. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one food employee handling raw chicken with gloved hands then replace gloves without a hand wash prior to handling ready-to-eat food items. EHS stopped the food employee prior to them touching and contaminating RTE and food equipment and utensils. CDI- EHS and PIC observed violation and PIC instructed employee on when to wash and proper handwashing procedures. Employee properly washed their hands. EHS observed improvement throughout the establishment with handwashing. REPEAT. If this violation continues, EHS may take full points.

avoid contamination. Observed dark and pink microbial growth on enclosed components of ice machine. Review manufacturer’s recommendations for proper draining, cleaning and sanitizing of the ice machine. Increase cleaning frequency to avoid build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various slice cheeses improperly cold holding in bottom of cook line make station. Per food employees, the cheeses were removed from the walk-in cooler and sorted prior to being placed in make station approximately 20 mins before EHS arrival. CDI- food employee placed the sliced cheeses in the reach-in freezer to quickly cool. Observed baked potatoes and cooked pork ribs dated 11/21 in small walk-in refrigerator cold holding above 41F. All other TCS food items were measured below 41F. CDI- PIC voluntarily discarded both products.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of oils, clear liquids, and margarine not labeled throughout cook line. REPEAT

4-501.11 Maintain equipment in good repair. Observed handwashing sink near fry station not properly sealed to wall. Re-caulk handwashing sink to wall. Observed several rusted shelves in warewashing area and walk-in refrigerators. Provide shelving that is in good repair and not rusted. Observed damaged gasket on 2-door refrigerator/salad cooler.

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 accumulation of dust on vent covers throughout the establishments. Observed accumulation of food residue and food debris on walls, floors and ceilings throughout establishment. Increase cleaning frequency to avoid build up.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handling raw beef steak with gloved hands remove gloves then put on new gloves without handwash between glove exchange. Observed same employee handle raw chicken with gloved hands then put on new gloves without handwash between glove exchange. CDI-EHS educated PIC and food employee on when to wash. Employee rewashed his hands. EHS stopped employee from further contamination. 2-301.14 When to Wash - P Observed food employee re-contaminate his hands after washing them by turning off water faucet without a clean barrier. CDI-Food employee rewashed his hands. EHS recommended training all employees on when to wash and proper handwashing procedures.

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 one food employee twice handle washed and prepped cut lemons with barehands to add as garnish to customer drinks. CDI-Food employee voluntarily discarded drinks once EHS mentioned issue. Observed other employees properly use tongs at bar area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in bar area handwashing sink. CDI-PIC removed food debris and EHS explained handwashing sinks for handwashing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans with old date mark labels and date mark label residue stored clean. A majority of the pans with date mark labels were stacked on top of one another. CDI-PIC removed pans to be properly cleaned and sanitized. Remove date mark labels completely before cleaning and sanitizing.

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 4 pans of blanched French fries not reach 70F or below within 2 hours of starting the cooling process. Cooling process started at 8:30 am on 08/09 and inspector measured a temperature of 76F at 10:45 am on 08/09. CDI-PIC voluntarily discarded items. Observed two containers of cooked and portioned pastas cooked and cooled on 08/08 not reach 41F or below within a total of 6 hours. CDI-PIC voluntarily discarded items. REPEAT. If this violation continues, EHS may require a risk control plan or permit action. EHS discussed proper cooling parameters and methods with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 4 pans of blanched French fries cooling at room temperature. observed two containers of cooked pasta stored in deep portions and individual wrapped to not allow for cold air to flow around product. CDI-Items were voluntarily discarded by PIC. Observed tightly sealed bags of washed and prepped cut lettuce cooling in walk-in cooler. CDI-PIC had items unsealed and placed in walk-in cooler in thin layers to quickly cool. See violation #18. REPEAT. If this violation continues, EHS may require a risk control plan or take permit action.

3-501.13 Use approved thawing methods. Observed frozen solid packages of spinach thawing on prep surface at room temperature. CDI-PIC moved items to walk-in cooler to thaw since cold water was measured above 70F. EHS discussed proper thawing methods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of oils and butters on cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and spills on wall near cook line handwashing sink. Also observed food debris build up on the outside and inside of coolers throughout facility. Increase cleaning frequency to avoid buildup.

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 mac and cheese and chicken and rice soup in the WIC that was above 41F. Both items were made on 05-13-2021 and did not properly cool. CDI-PIC voluntarily discarded the items. 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 chicken wings, pasta, shrimp, and salad that were improperly cooling. Chicken wings were tightly wrapped and being held in a metal container in the WIC. Shrimp was tightly wrapped and packed into a container. Pasta was tightly wrapped and put into plastic containers. Salads were prepped and put into styrofoam containers and the lids were shut. CDI-wings. Pasta and shrimp were placed onto sheet pans and put into the freezer to rapidly cool. Tops were taken off of the containers of salad. REPEAT

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 shrimp in the flip unit and reach in by grill that was prepped 03-15-2021 and was above 41F. CDI-shrimp was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed she-crab-soup in the WIC that was dated 03-14-2021 that was above 41F. PIC unsure if soup was left out or not. CDI-soup 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 Observed shrimp from 03-15-2021 that were above 41F. shrimp were in tightly rolled plastic bags and then were placed into metal containers. CDI-shrimp were discarded. EHS advised PIC on different ways to cool shrimp. Observed chicken in the flip unit by grill that was above 41F. Chicken was prepped this morning and was rolled tightly into bags and put into unit. CDI-chicken was placed on sheet pans and put into WIC. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of oils and margarines that were not labeled. 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 sheet trays of cooked potatoes sitting on shelving and cooling at ambient air temperature. Potatoes were 80F and were cooked approximately one hour prior to inspection. CDI - PIC moved cooked potatoes to walk in cooler to rapidly cool to 41F or less. -0.5 points-

3-501.13 Use approved thawing methods. Observed package of sausage thawing on prep sink drain board. Approved thawing methods are thawing under refrigeration, by completely submerging food under running water with a water temperature of 70F or less, or as part of the cooking process. CDI - PIC moved package of sausage to prep sink and completely submerged under running water of less than 70F. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles of margarine and other liquids at prep line. Recommend labeling all working containers of food. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open ice bin in bar area. Ice must be protected from splash, dust, or other contamination. CDI - PIC properly covered ice in ice bin. -0 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink near food prep line with heavy food build up and residues. Hand washing sinks are to be used for hand washing only. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee stored on top of flip top cooler. Recommend designating an area for the storage of employee food or drinks that will not contaminate equipment, customer food, or utensils. CDI - PIC removed employee coffee from equipment. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some food products recorded above 41F. Foods were overstacked. Improvement noted. REPEAT. CDI- Cooled down.

7-207.11 Store labeled, employee medications to prevent contamination. -P One bottle of medication stored on prep table.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some unlabeled bottles on site.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use sanitizer cloths recorded at 0ppm. CDI- Discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Two dirty metal containers in handsink. CDI- Removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Raw chicken stored above RTE foods in freezer. CDI- Raw chicken moved to bottom shelf. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items recorded above 41F (see chart). Foods in flip top units were overstacked. CDI- Placed on TPHC. REPEAT. Assure all untis hold 41F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Dead bug observed in dry rice bin. CDI- Discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. personal phones and clothing not segregated.

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; 2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in grill line prep sink. Employee observed not washing hands for at least 20 seconds with soap. Employee observed not washing hands after donning gloves and between glove use at raw side of fry area. Employee observed not performing handwash after handling unclean produce. CDI. Informed PIC that employees were not performing correct handwashes. PIC immediately corrected employees to wash hands and educate when to wash hands. All employees washed hands properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed raw shell eggs stored over ready to eat foods such as shredded cheddar cheese. Observed food employee use same gloves to slice clean tomatoes after after washing unclean tomatoes without performing a glove change and handwash. CDI. Food employee moved the raw shell eggs underneath the ready to eat cheddar cheese. PIC had food employee cleaning tomatoes to wash hands and change gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following TCS foods above 41F (see temperature chart above and on comment addendum): tuna salad, chicken salad, pooled eggs, parm sauce, potatoes, sliced ham, goat cheese, salad, chili, pasta salad, boiled eggs, hot dogs, egg wash and raw chicken. CDI. During the inspection, the PIC called out repairman who was working to repair coolers (see item #31). I will return within ten (10) days to verify compliance of temperatures. TCS foods were iced down and cooled down to 41F and line checks were performed before EHS exited building.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Facility has improved in date marking however there were several TCS items on the grill prep line that were not properly date marked: sliced ham and sliced bologna (made 4/24), parm cream sauce (made 4/23) and noodles (made 4/24) and sliced ham and hotdogs in low boy. CDI. All items were properly date marked according to date of bulk items in the walk in cooler. Suggestion to the PIC to re-educate cook staff to mark individual portioned items for the line to maintain compliance. Repeat; half points due to effort; will re-evaluate at next inspection.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf During the inspection, cold holding capacity was not in compliance. Several issues with cold holding equipment were noted. The PIC called out repairman who was working to repair coolers at end of inspection; repairman mentioned sandwich prep cooler condenser fans were in need of cleaning in the sandwich prep cooler; plastic pans utilized vs. stainless steel (help transfer heat easier) low boy was short cycling and starter was not properly functioning. Front walk in cooler temperature knob was knocked and product was holding slightly above 41F; cooler ambient was turned down to 36F and product temperature was in compliance. Freon added to double door reach in cooler and sandwich prep cooler.

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. COMMENT: Continue clean FRP walls and floors throughout the facility. Continue to clean floors underneath equipment.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed pulled chicken taco meat at steam table at 120F. CDI (corrected during inspection). Food employee reheated the pulled chicken taco meat on grill to 170F. Maintain TCS foods in hot holding at 135F or above.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Grits in the walk in cooler date marked for 11/18. Chicken wings made and frozen on 11/19, pulled yesterday 11/25 with no pull thaw date. CDI. Grits were discarded. Chicken wings marked with appropraite date mark. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Repeat.

7-201.11 Separation-Storage - P COMMENT: Observed 401 cleaner and hard surface sanitizer stored beside mixer in back prep room. CDI. The PIC immediately moved the cleaners to back area. Store toxic materials to avoid contamination.

3-501.15 Cooling Methods - PF Use a more adequate ice bath to cool down the hollandase sauce (ice was used in container with no water to flow around product). Tomatoes cut and cooling in top of prep cooler with prep cooler lid open. Cool tomatoes in the walk in cooler or by ice bath, freezer, etc to cool faster before placing on the line. Melons cooling in low prep cooler in container covered that is taken in and out of the cooler for dispensing into bowls per order. Prep the melon in small containers and cool in walk in cooler before placing in reach in cooler or by other means. It is not always conducive to cool foods in bottom or top of prep cooler units as they are opened and closed frequently. Quickly cool foods by using appropriate cooling methods. CDI. The PIC voluntarily discarded the melon, placed the hollandase in a more adeqaute ice bath and placed the cut tomatoes at the line in an ice bath to cooler to 45F.

4-204-112 Temperature Measuring Devices-Functionality - PF COMMENT: During inspection, ambient thermometers were not easily viewable. Left prep cooler thermometer was not found during inspection. PIC placed thermometer in this cooler. PIC moved thermometers. Provide and position correctly an air thermometer in cold/hot holding equipment.

3-304.13 Linens and Napkins, Use Limitations - C COMMENT: Observed linen covering taco shells in container. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and linens and napkins are replaced each time the container is refilled for a new consumer. Raise the bottom left shelf in the hallway walk in cooler as it is just slightly above the floor. Store food at least 6 inches above the floor.

6-501.12 Cleaning, Frequency and Restrictions - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed debris and build-up on walls, flooring under equipment, dusty ceilings, etc. Make sure to increase cleaning frequency. Observed broken tiles and loose baseboards throughout the establishment. 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. Floors walls and ceilings shall be maintained in good repair. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored in flip top unit within close proximity of food. CDI Drink was relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed far hand sink in kitchen completely blocked with equipment and cleaning supplies. CDI PIC removed items and will ensure food employees only use it for hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs being stored in reach in unit over pasta and cut lunch meats. Observed raw pork sausage being stored over blanched fries. CDI Shell eggs and pork sausage were relocated and storage chart provided/reviewed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. After a conversation with PIC, stated that ice machine, soda and tea nozzles are cleaned with hot water/citric acid. CBI Showed manufacturer specs for how to clean ice machine. Reviewed with PIC that soda and tea nozzles need to be cleaned by wash, rinse and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food establishment keeping butter out (bar area) which is holding above 45 degrees. Observed chicken in reach in unit above 45 degrees (PIC leaving out during busy hours). CDI Chicken was discarded and going forward will only pull butter when needed; for today product will be kept on temporary TPHC. REPEAT Points not escalated due to separate issue from last inspection. However if seen in future, full points will be deducted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mac and cheese labeled for 6/7 holding above 41 degrees. Observed wings labeled for 6/5. Observed no date for feta in walk in cooler. CDI Mac and cheese discarded. PIC stated with certainity that wings were prepared from today (remove stickers and clean food contact surfaces). PIC stated with certainity that feta was open on Monday; items allowed to back date. However in future, if seen product without a correct date marking will be required to discard.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottles and aqueous solutions not labeled. Make sure to label with common name all items removed from original packaging.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food establishment. Make sure to have pest control address and keep doors closed.

4-502.11 (C ) Maintain air thermometers in good repair and accurate. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed missing thermometers in a few of the cold holding units. Make sure to provide and accuracy. Observed cutting boards in need of being replaced/resurfaced. Make sure to replace/resurface when no longer able to clean or sanitize properly. 4-501.11 Maintain equipment in good repair. Observed far flip top unit bottom with standing water. Make sure to have repaired. 4-101.19 Nonfood-Contact Surfaces - C Observed kitchen using foil to line equipment. Surfaces have to smooth, easily cleanable and nonabsorbent.

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 shelving where dry goods are kept, reach in units, gaskets, sides of equipment. Make sure to increase cleaning frequency. 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 debris and build-up on walls, flooring under equipment, dusty ceilings, etc. Make sure to increase cleaning frequency. 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 floor cracked throughout establishment. Make sure to keep in good repair.

6-303.11 Intensity-Lighting - C Lighting in area where food preparation is occurring shall be at least 50 foot candles. Observed lighting in kitchen less than 50 foot candles. Make sure to provide adequate lighting.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon cooked to 132F when the customer ordered it well done- cdi put back on grill where it meat 147F before being served. Have chefs use their thermometers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the 2 door reach in holding TCS foods at 46F today- cdi all foods that were in the unit for 2 hours or more were discarded by PIC and the others(fries, fruit, thawing items) were moved to the walk in cooler where they fell quickly to 45F. Lettuce and corn beef were stacked to high on the make table and were holding >45F- cdi top of corn beef discarded and lettuce moved to the 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 TCS items such as ground sausage and hotdog chili that were pulled from the freezer to thaw the day before and did not have a pulled from the freezer date on them- cdi back dated. 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 creole that was made on 1/24 which was past its 7 days allowed- cdi discarded.

7-101.11 Identifying Information, Prominence-Original Containers - PF 7-201.11 Store toxic materials to avoid contamination. -P Observed degreasor stored on a rack with sauce bottles that had no label- cdi moved to dish area and labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dust and grease build up on clean dish racks in the back.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleanliness of equipment looks better today but keep working on the back beer cooler and the bar glass slide cooler tracks. Clean hood on the cookline.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on the ceiling and walls throughout and on shelving hanging from the ceiling. Thank you for replacing the walk in cooler floor with diamond plate.

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 an employee cutting oranges with no gloves on-cdi employee stopped and donned gloves, cut oranges discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some build up on air dry racks and over the clean dish exit to the dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on shelving(wood shelves), on some racks(at the bus pan up front).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. The cardboard and glass recycle bins had open top lids today due to too much trash in them.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair the corrodded threshold to the walk in cooler. Keep working on holes in walls and broken wall near cookline handsink. 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. Dust build up on ceiling on cookline. Watch for food splatter on walls throughout.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine at the dishmachine today on dishes. Sanitizer primed and it corrected the issue. Dishes drying on rack were rewashed during the inspection.

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 veggie beef soup and mashed potatoes cooling from last night and they were still at >45F(middle of product was warmer than the exerior). Both products discarded to correct. Observed many other hot foods that did meet the time requirements- be sure to check all TCS foods that are cooling. Management is using a new line checklist to be sure food safety is met. This is a wonderful tool that is working well. Recommended today to add a spot for foods to be temped from the night before so that managers are catching these issues and correcting.

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 Two containers of tightly covered mashed potatoes were stacked on one another last night to cool- discarded. Observed soup that had cooled in a deep portions tightly covered in a plastic container- discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a pest in the facility today- treatment took place last night.

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 stored on the stove in water at <135F today- water reheated with tongs in them to correct.

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 gaps where sinks meet walls- recaulk these or pull from wall at least 1" for easy cleaning. Observed gapped threshold to the walk in cooler. Repair holes in walls. Thank you for the canwash repair.

3-302.11(A) Separate the different types of raw animal foods. -P Observed caesar dressing(that contains raw egg) stored over cream- dressing moved to the bottom shelf to correct.

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 that had been cooling overnight and still had not met 45F(center was warmer than the top pieces). Product discarded to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Wings had been cooling overnight portioned into bags and stacked into a thick plastic container. Recommend continueing to cool wings before portioning, and after portioning, lay on flat pans in bags.

4-501.11 Maintain equipment in good repair. Observed duct tape and rubber bands as repair on cold make table- these are not approved repairs as they are not easily cleanable and could contaminate food. Observed some rusted racks today. Observed a broken threshold to the readh in freezer.

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 bar beer cooler and back beer cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a hole in the floor at the can wash and water is getting under floor tiles there too.

Observed gouda cheese dip that had been cooling overnight and still had not reached 45F. Product discarded. 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 buffalo dip that was made on 2/3- past 7 days and discarded. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF

Observed stainless steel cleaner stored next to lemon press- spray moved to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed gouda cheese and gravy that had been stored tightly covered in deep portions inside of plactic containers- gouda discarded and employees were instructed bby PIC to use ice paddles or split into thinner portions. Gouda discarded and gravy put into more shallow contianers. 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 chef with a wrist watch on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed sanitizer bucket stored on the floor on the cook line. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed dust build up on racks above make line. Observed old stickers on some dishes- remove before washing. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed an open grease bin. Observed grease spilled on top of bin. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed an employee cutting cooked chicken that was going to be used cold on a salad without gloves on. Product that was already cut was discarded during inspection. 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 a trash can in front of the line handwash and an employee is using the prep sink to wash hands. Trash can moved and employee instructed to use handsink instead of prep sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed smoked sausage stored with raw ground beef and raw sausage- smoked sausage is ready-to-eat and was moved to a upper shelf. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed TCS items on the top of the long make table holding at >45F today- 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

Observed a spray bottle of degreasor that was not labeled today- labeled by PIC during inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed the ice scoop stored in a soiled holder today- sent to be washed during inspection. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed two cutting boards that had deep dark grooves in them- replace or resurface. Observed the white plate in the ice machine with deep dark grooves as well. 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed build up on the hood, chain holding the pass thru heater and on metal wiring. Observe build up on beer cooler racks(chest and 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 the cardboard dumpster overflowing today with the top lid open. Observed no drainplug on the garbage dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Using Drain Plugs - C

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scour pad in the basin of the handsink to the right of the cook line. CDI - PIC removed scour pad and cleaned the basin of the handsink. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored between raw seafood and raw pork. CDI - Raw chicken separated from the other raw foods. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwasher in use with 0 ppm chlorine sanitizer dispensing in the machine. CDI - PIC changed sanitizer container that was near empty and purged the air bubbles from the line. All dishes rewashed. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mislabeled chicken salad, with date marking starting from the mixing of the chicken salad instead of the cook date of the chicken. CDI - PIC relabeled with the correct date and informed kitchen staff about date marking from the prep date of the oldest ingredient. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on all menus missing the disclosure. CDI - PIC reprinted menus to reflect the correct information, including adding the advisory to the "Catch of the Day" seafood items that may be undercooked. -.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly prepped cut tomatoes, cut lettuce, chicken salad and sliced turkey at 50-60F in the prep units on the cook line. CDI - All these items were moved to the walk in to cool. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups in the drink station. CDI - PIC instructed separation and air drying. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed three plastic sleeves of Styrofoam cups at the bar with lip areas exposed. Keep lip area protected. -.5-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted cutting board at the cook line and pitted panel inside the ice machine. Resurface or replace these. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan blowing into front line where food prep is taking place and buildup on the shelves. Clean these. -5.-

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 buildup on the wall behind the dish machine. Clean. -0-

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 . 2-301.15 Only wash hands in handwashing sink.-PF . Employee at utensil washing area rinsing hands using sprayer at 3 comp sink. CDI- Owner was advised of approved handwashing; owner instructed employee. Employee washed hands.

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 . Containers of corned beef, chicken salad, tuna salad, and chopped chicken placed at front prep coolers tightly wrapped/ covered to complete cooling process. CDI- Chef had all removed and placed in walk in cooler for rapid cooling as he advised all were prepared/ mixed/ portioned during morning prep. See chart for temperatures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottles of oil at cook line and container of dry mix not labeled per rule. All other dry goods/ mixes are labeled. CDI- Roger Villanueva / chef was advised to label items; continue to work on labeling as required by rule.

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. Two knives at front prep line stored between cooler wall and flip top connection area. CDI- knives removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Dried food debris in and on small single service to go articles and the container articles were stored in. CDI- Chef removed

4-501.11 Maintain equipment in good repair. Black tape used on cover at large ice machine, two torn gaskets at front cook line prep coolers. Repair all.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not stored in sanitizer buckets. CDI-PIC placed in buckets

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 dusty build-up on walls of walk-in cooler and fan grates. -(REPEAT)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed parmesan grits on the steam table at 118F. CDI by reheating to 168F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and margerine mixed together and left to soften in room temperature for buttered bread over 12hrs. CDI by voluntary disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles with blue substance not labeled. CDI by labeling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label the squeeze bottles over the stove to indicate the contents. Observed container of cinnamon not labeled. Observed containers of flours at cookline not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a bracelet while on the cookline. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Ensure that food employees with long beards are closely shaven or provided with a beard guard.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 buckets of sanitizer stored on the floor on the cookline.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Main cookline cutting board is no longer easily cleanable. 4-501.11 Maintain equipment in good repair.Observed 2 torn gaskets. 4-502.11(A) Maintain utensils in good repair. Observed a rusted potato masher. PIC has discarded.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the build up on the corners of the walk in cooler walls. Observed minor dust build up around the ceiling vents.

5-205.11- Maintain access to handwashing sinks. Handwashing sinks may only be used for handwashing. Ice dumped in handwashing sink at bar area. CDI- verbal correction to owner/ operator David Allen.

7-201.11- Bucket of sanitizer stored on prep surface during active prep and cooling of foods. CDI- storage corrected.

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 . Containers of cut melons and cut tomatoes tightly covered during cooling process. CDI- method corrected.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No air thermometer in rwo prep cooler at the line. Operator advised of order. CDI- verbal correction to provide.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squeeze bottles at front cook line not labeled. CDI- verbal correction to label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One pan of fries stored on sheet pan in walk in cooler 2 not covered. CDI- Chef 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. Tongs in use stored on oven door handles on cook line. CDI- verbal correction.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Lids missing on single service cups dispensers. CDI- correction to provide lids for dispensers.

4-501.11 Maintain equipment in good repair. Torn gaskets in coolers, rusted shelving throughout, exposed wood on shelving. Transitional permit items. Operator had replacement shelving on site. Repair damaged items. Replace damaged items. Transitional permit expires 10/20/2015

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's closed beverages stored co-mingled with facility items at bar area and dish area. Storage corrected.