SUGAR CREEK BREWING COMPANY

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 turkey date marked 6/1 (discard 6/7) and ham 6/4 (discard 6/10). -CDI- PIC voluntarily discarded items. **REPEAT** -3- **OVERALL IMPROVEMENT NOTED** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist watch and bracelet. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink. Observed broken cold water faucet handle at 3-comp sink. Repair. **REPEAT** -1-

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 walls with food splash and debris throughout kitchen area, especially in hard to reach areas, behind/below equipment. Observed vent covers in kitchen area in need of cleaning or replacing. Increased and more thorough cleaning frequency recommended. **OVERALL IMPROVEMENT NOTED WITH CLEANLINESS** **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls at dish pit in need of repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 and not wash hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.-/5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed handsink at 3-comp sink with mop heads stored in it. -CDI- PIC removed items. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC placed items at dishpit to be W/R/S. **OVERALL IMPROVEMENT NOTED WITH DISH CLEANLINESS** -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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee using prep sink to wash dishes, therefore not following a proper W/R/S procedure. -CDI- EHS educated PIC on using 3-comp sink to W/R/S dishes and PIC placed items at dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit, WIC, and RIC above 41F. Refer to temperature chart. Observed ambient air of prep unit at 48F and WIC at 45F, RIC and lowboy at 43F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **IS BEING ISSUED** **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 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 feta cheese and deli turkey date marked 5/13 (discard 5/19), deli ham date marked 5/12 (discard 5/18) and milk and fresh garlic and oil mixture with no date mark. Per PIC, milk was opened 2 days prior. -CDI- PIC properly date marked milk and discarded items past date mark. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 sliced deli meats cooling in WIC stacked high with protective plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic wrap and separated items into smaller containers to facilitate rapid cooling. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open with no fly fan. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. **REPEAT** -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ketchup stored on floor in dry storage area. Per PIC, items are not in use. Remove. **REPEAT** -1- 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 stored with regular cans. -CDI- PIC voluntarily discarded items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5- 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed cloth debris on dishes stored as clean. When EHS asked PIC if items were being cloth dried, PIC stated that they were. -CDI- EHS educated PIC on air drying and PIC placed items back at dishpit to be W/R/S.

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 single-use cups, plates, and containers stored on floor in boxes. -CDI- PIC relocated items. **REPEAT** -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement. Per PIC, items are not in use. Remove. 4-202.11 Multiuse 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 multiuse containers in need of replacement due to seams/cracks/chips. **10 DAY VERIFICATION REQUIRED** -0.5- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp sink and handsink in need of recaulking/resealing.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee using a 1-compartment prep sink to wash dishes, therefore not following a proper W/R/S procedure. -CDI- EHS educated food employee on using 3-comp sink to W/R/S dishes and food employee moved items to dishpit to be W/R/S. -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. Observed buildup in RIC. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink. Observed broken cold water faucet handle at 3-comp sink. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls with food splash and debris throughout kitchen area, especially in hard to reach areas, behind/below equipment. Observed vent covers in kitchen area in need of cleaning or replacing. Observed ceiling tiles with heavy buildup, so much that they are yellow. Increased and more thorough cleaning frequency recommended. 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 ceiling tiles with heavy buildup, so much that they are yellow. Observed ceiling tiles in dry storage area with water stains. Replacement recommended. Ensure new tiles are non-absorbent, smooth and easily cleanable. -0- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in dry storage area. Replace. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and drink stored on prep table. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink at dish pit. -CDI- PIC replenished paper towel supply. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in/on/around handwashing sink at dish pit. -CDI- PIC removed items. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective coverings on celery and cheese. -CDI- PIC covered items. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes, onions, peppers, jalapeños and cilantro stored over RTE deli meats and drinks in WIC. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 46F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **FACILITY TO HOLD UNIT ON TPHC UNTIL REPAIRS CAN BE MADE** **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 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 no dates on turkey, roast beef, ham, cut pickled cabbage, cut lettuce and cut tomatoes. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 no label on spray bottle. -CDI- PIC voluntarily discarded items. 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 raid. -CDI- PIC removed. -0-

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 lamb cooling at a low rate. Item was found cooling in RIC with a lid in small container. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC with no lid to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen and in dish pit area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bread stored on floor in WIC. -CDI- PIC relocated items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0-

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 no handle stored in au jus. -0-

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

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 single-use cups stored on floor. -CDI- PIC relocated items. -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. Observed food debris and grease buildup on equipment throughout facility. (Chip drawers, griddle/panini press area). **REPEAT** -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in dry storage area. Replace. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat foods (hummus, bean dip, sliced turkey). CDI- storage order rearranged. -0 points- 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 multiple TCS items throughout majority of equipment in facility holding above 41F. Prep top unit ambient temp is 55F, RIC 1 ambient temp is 50F, and RIC 2 ambient temp is 50F. CDI- all items that have been in units for more than 4 hours were voluntarily discarded. Items recently prepped moved to WIC. PIC contacted repair person to come and service equipment. All TCS items will be stored in WIC until units are fixed and holding at 41F or below. Verification visit will occur no later than 5/17 to ensure that equipment has been repaired. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed hummus and bean dip with discard date 3/6. Observed turkey chub with no date, sliced turkey with no date, and spring mix dated 4/26. CDI- PIC stated the hummus and bean dip date is incorrect and they were prepped today. Correct date added. Correct dates added to other items, and spring mix discarded. REPEAT -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thermometer in facility. Verification visit will occur no later than 5/24 to ensure that facility can provide a thin probe thermometer. -0.5 points-

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 debris and grease buildup on equipment throughout facility. (Chip drawers, griddle/panini press area). -0 points-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple TCS items (Chorizo 8/24, Salami 8/24, Mozzarella 8/31, Lettuce 8/30) held longer than 7 days. CDI - All items held longer than 7 days were voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working in-use bottles of water and oil unlabeled. REPEAT.

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

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed meat slicer last used on Sunday per PIC and was stored as clean with food residue on the blade. CDI: EHS discussed with PIC on cleaning frequency and PIC broke down slicer to be w/r/s. -1.5- 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 .

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 gallon of milk opened Saturday with no date marked. CDI: EHS allowed PIC to date and educated on date marking ready-to-eat TCS foods. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working in-use bottles of water and oil unlabeled. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the prep sink. CDI: paper towels provided. -1-

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 gryo meat on shawarma at 76F. CDI: unit was turned on to reheat meat. Gyro meat reheated to 166 by end of inspection. REPEAT VIOLATION -3-

4-501.11 Maintain equipment in good repair. Observed torn gasket at prep reach in unit. Recommend to replace. REPEAT VIOLATION -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed flip top reach in door gaskets with heavy food buildup. Recommend to clean. REPEAT VIOLATION -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with PIC and emailed an updated reporting agreement to PIC. -0-

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 facility has no written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and a copy of a cleanup plan has been emailed to PIC. -0-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dishes, equipment, and utensils being washed and rinsed in the prep sink. CDI: EHS intervened and discussed that those items need to go through the was/rinse/sanitize cycle. Employee took dishes and utensils to the 3 comp sink at the back. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food residue on the back of the blade. CDI: meat slicer was broken down and took to the back to w/r/s. Observed several glassware at the bar with lipstick residue. CDI: glassware were brought to the dish machine to be washed and sanitized. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, -P. Observed can opener with buildup and employee uncertain of when it was last washed. CDI: can opener was taken to the 3 comp sink and EHS explained to employee on the importance of why it is needed to be washed every 4 hours. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gyro meat on the shawarma machine at 96F-99F on the surface. CDI: employee turned on the heat and was heated back up to 140F. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of sanitizers at the bar unlabeled. CDI: bottles labeled 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bleach sanitizer bottle in the kitchen with a concentration of over 200ppm. CDI: PIC diluted chlorine sanitizer and is now reading 100ppm. -1-

4-501.11 Maintain equipment in good repair. Observed torn gasket at the prep reach-in in need of replacement. -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. Observed gaskets of the flip top unit with heavy buildup. Recommend to clean as often as needed to avoid the buildup. REPEAT VIOLATION -1-

5-402.13 Maintain sanitary sewage system according to Law.-P Observed the floor of the 3 comp sink and mop sink room slightly flooded at the back where the mop sink and floor drain is located. PIC stated mop water was poured into the mop sink drain and must have came back up through the floor drain. EHS turned on the water at the 3 comp sink to verify if water drains, but came back out of the floor drain. Facility is to not use the mop sink and 3 comp sink until it is fixed. Food service shall stop until sewage issue is fixed. The bar is allow to remain open for tonight due to having a dish machine that is working properly and can only be used for glassware from the bar. VR within 3 days to ensure sewage backup system is properly working where sewage water is not coming back up onto the floor. -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips in establishment. Chlorine based sanitizer is used in bar dish machines. A verification is scheduled by 6/27/2021 to determine if establishment is in compliance. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor fan in bar area with heavy build up of dust and residues. Clean floor fan to prevent contamination of glassware and utensils. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of what was later identified to be sanitizer at bar area and in kitchen. CDI - PIC labeled spray bottles with name of contents. -1 point-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink at bar area and hand sink near three comp sink without paper towels. CDI - Paper towels were provided and a conversation was had about encouraging frequent employee hand washing. -1 point-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dish machine reading 0ppm of bleach sanitizer. CDI - PIC contacted technician who recommended replacing bottle of sanitizer with new unopened bottle. Dish machine was re-ran and a sanitizer concentration of 100ppm was recorded. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several glasses in bar area stored among clean glassware with lipstick residue. CDI - PIC moved items to the dishwasher to be washed rinsed and sanitized. -1.5 points-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plastic container of clean utensils with food debris and trash in the container. CDI - PIC removed items to be washed, rinsed, and sanitized. -0.5 points-

2-301.15 Where to Wash - PF Observed employee attempt to wash hands in prep sink. CDI by intervention by EHS. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention by EHS.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine behind bar measuring ~0ppm. CDI by priming to reach proper concentration. Dish machine had only ran one cycle before first measurement was taken.

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

4-501.11 Maintain equipment in good repair. Observed damaged gasket on small cooler holding various sauces.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in flip top cooler with no date marking. CDI by properly dating with prep date.

Repeat: 1.5 pts - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 pans of au jus, black beans, and cheese sauce reading below 135F in steam well. CDI: au jus was reheated to 147, black beans to 140F, and cheese sauce to 165F.

General Comment: 0 pts - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed a container of roast beef stored at bottom of sandwich unit at 56F. Roast beef was prepared on 1/31. CDI: discarded. All other items inside cooler was in compliance.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. 1.5 pts- Observed sliced chicken inside sandwich prep unit dated 1/27 and deli ham dated 1/25 that had expired 7 day date window. CDI: products discarded.

General Comment: 0 pts - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor at drink station. Observed employee belongings stored with/above single service items at drink station.

General Comment: 0 pts - 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden boards being used to serve charcuterie dishes. 4-501.11 Maintain equipment in good repair. Repair 2-door freezer and reach-in that is not working properly.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. 0.5 pts - Observed no test kit available for testing quat sanitizer. Return visit required by 2/12/18

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water in women's room at 78F and hot water in men's restroom at 60F. CDI: water repaired on site and now at 100F+

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce holding in steam well at 107F. CDI: sauce reheated to 167F.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 chemical spray bottle not labeled. CDI: labeled on site.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Facility does not have an ANSI certified food protection manager.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed box stored on the prep area handsink. Insure that handsinks are kept accessible for use at all times.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottle of quaternary ammonium sanitizer at less than required ppm as dictated by the brand of sanitizer. Bottle had not yet been used to sanitize any food contact surfaces, as such no points will be taken. Insure that employees test sanitizer concentration before food prep begins, and perform any corrective actions as necessary.

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 slight damage to door frame on the door entry into the dry storage area.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow preventer missing on the can wash near the three compartment sink. Verification that fixture has been supplied with proper backflow prevention required by 1/8/16.

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 damage to a doorway leading into the kitchen area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on the vent over the prep cooler in the kitchen area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated they did not have an employee health policy. CDI emailed policy.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water cut off to handsink in 3 compartment sink room. CDI PIC turned on water. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in bar. CDI PIC added soap to handsink. 6-301.14 Post a handwash sign at each handsink. Observed no sign at handsink in bar. CDI provided sign to PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of degreaser not labeled. CDI items labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored on prep surface. CDI degreaser moved to shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on floor in storage and soda prep room.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bins at handsink in 3 compartment sink room.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights unshielded in 3 compartment sink room and soda preparation room. 6-303.11 Intensity-Lighting - C. Observed light out in kitchen. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored in bar area.