MIDWOOD SMOKEHOUSE OF BALLANTYNE/GK

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. EHS observed bechemel sauce cooling in WIC. EHS observed temperature at 45F. PIC stated this item was made at 8am and was originally cooling in WIF but was moved to WIC at some point to finish cooling. EHS stated item can no longer be cooled and has passed the required 6 hour cooling window. CDI - PIC voluntarily discarded sauce. (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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked chicken, burnt ends, smoked turkey, and ribs in hot box below 135F. EHS observed cooked chicken in second hot box in the back kitchen holding chicken below 135F. PIC stated food employee was trying to accomplish all prep required before leaving for the day and potentially left items out of hot box while panning all items together prior to service. PIC stated items were panned and cooking completed an hour prior to inspection. CDI - PIC instructed food employee to reheat all items to 165F prior to placing back into hot box and adjusted thermostat on hot box units. EHS verified reheating temperature once complete. (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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed two bottles of ranch and bottle of salsa in make unit above 41F. During previous inspection EHS advised to change storage methods for these bottles. EHS observed all bottles stored in top compartment of make unit and full. CDI - PIC voluntarily discarded all sauces. REPEAT. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) EHS observed cooked chicken wings and burnt ends in WIC missing dates. EHS observed bottle of salsa in make unit without proper date. PIC stated salsa was made earlier in the morning and the wings/burnt ends were prepared yesterday. CDI - PIC added correct date marks to all items. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed bechemel sauce cooling in WIC beyond 6 hour window and above 41F. EHS observed sauce in large metal container. EHS observed thin film accumulating along the surface of container and advised to stir actively while cooling sauce. EHS also advised to reduce amount of sauce in container into smaller containers for quick cooling. CDI - PIC voluntarily discarded sauce due to missing cooling parameter. (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 .

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. EHS observed bottles of sauce in make unit without proper labeling. EHS advised to label all working containers of food that cannot be easily identifiable. (0)

4-502.11(A) Maintain utensils in good repair. EHS observed metal wisk with burnt rubber handle. EHS observed rubber spatulas with burnt handle and surface of spatula beginning to break and chip. CDI - PIC voluntarily discarded items. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed pulled pork, baked beans, spicy BBQ sauce, and chicken wings below 135F (See temp chart). PIC stated all items were re-heated to 165F on either stove top or tilt skillet prior to being placed into hot holding units. PIC stated all items were re-heated 45 min prior to inspection. PIC stated items have not been removed from unit. EHS observed all other TCS items inside unit at 135F or above. CDI - PIC removed all items and quickly re-heated items back to 165F prior to placing back into hot box. PIC turned temperature of hot box up. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed lime sour cream and salsa Roja stored in make unit above 41F. PIC stated bottles were prepared this morning about 2 hours prior to inspection. EHS advised to hold TCS sauce bottles in reach in compartment of make unit to allow for more air flow which will help with long term compliance. CDI - PIC instructed food employee to removed bottles and ice down in WIC prior to moving back to make unit. PIC stated bottles will be held in reach in compartment moving forward. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed numerous flies near back of kitchen area. PIC stated pest control is out monthly and recently conducted a visit a few days prior. PIC stated facility is obtaining food-safe pesticide approved for commercial use. EHS advised to procure an SOP for this process to ensure food is protected when used in facility. (0)

4-501.11 Maintain equipment in good repair. EHS observed reach in freezer on make line in disrepair. PIC stated work order has already been placed. EHS observed unit with out of order signage posted and no TCS foods stored inside. 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 observed interior walls and door of WIC beginning to corrode. PIC stated facility plans on obtaining refrigerated truck within the coming week to move all food inside truck while WIC is being repaired. EHS will return when truck arrives onsite to verify holding temperatures and any changes to process. EHS observed bottom of prep table in kitchen area accumulating corrosion. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with deep cuts on cutting surface creating a surface that can no longer be effectively cleaned. CDI - PIC voluntarily discarded cutting boards. (0.5)

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. EHS observed walls by mop sink and dish machine soiled with black residue and debris. Increase cleaning frequency to avoid accumulation. (0)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw pork ribs stored under raw beef patties. PIC stated the ribs were set on the shelf momentarily prior to cooking. CDI - PIC rearranged storage order. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed whole chickens below 135F. EHS observed two cut briskets in hot box below 135F. PIC stated a large order just came through the kitchen and brisket was pulled for this order and placed back in hot box for service. EHS discussed ways to maintain hot holding during service and suggested to use TPHC in place of temperature. PIC stated typically briskets are cut into sections and only the section needed is cut. EHS instructed PIC to discuss with team moving forward on proper SOP for hot holding items cut during service. CDI - Chicken was reheated to 165F. TPHC was used for the cut briskets. Briskets were served prior to end of inspection. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed scoop held in water on grill top. EHS observed water at 122F. CDI - PIC removed utensil from service. (0)

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 observed shelving throughout kitchen and WIC beginning to corrode. EHS observed walls in WIC beginning to corrode. Resurface/replace equipment as needed. (0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed open doors to dumpsters. EHS advised to keep dumpster doors shut to avoid harborage of pests and prevent trash/litter from falling out. (0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on the exterior of numerous pans. Some pans have permanent stickers with barcodes associated with them. PIC stated these stickers are for catering events to ID the pans for inventory purposes. Once catering events are over the barcode is scanned so that pan can be sent back to the correct store. EHS observed a few of these stickers beginning to peel off, ripped, or in bad condition. EHS advised that if the ID stickers are going to be used they must remain in good condition; free of peeling or tearing, or they shall be replaced/removed. CDI - PIC removed pans with residue and/or ID stickers in bad condition to be wash, rinsed, and sanitized after removal of residue/ID sticker. (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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Monterey Jack cheese that had been shredded this morning approx. at 9:30am per PIC. This cheese was observed at 45F at 2:30pm. Cheese was stored in deep plastic container with tight fitting lid. CDI - PIC voluntarily discarded cheese based on missing cooling window. (1.5) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 Monterey cheese in WIC in deep plastic container with tight fitting lid. This item missed cooling window and was discarded. EHS observed a large plastic Camaro of beans in WIC cooling from being used to stock the make line. These beans were in a large, deep, Cambro with tight fitting lid. CDI - Cheese was voluntarily discarded. Lid to beans container was removed and container was placed in WIF with ice wand to quickly cool. (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 numerous flies around dish pit area. Increase pest control frequency to avoid accumulation of pests. (1)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoop for ice cream stored in sitting water by grill station. Water was observed at 113F. CDI - PIC removed utensil from water. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few pans/bowls stacked on top of each other still wet and not stored in a position to allow for air drying. (0)

5-403.12 Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to law. Observed overflow drainage pipe from water heater dripping directly onto floor by can wash and accumulating on the floor. EHS advised to pipe the condensation to the drain to avoid accumulation of water/debris. (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 two broken ceiling tiles above back door. Please repair. 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 a few ceiling tiles with food debris present; Observed water and debris accumulating around can wash. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the grill drawer not holding TCS foods at 41F or below. See temperature chart. All items had been placed on the line less than 4 hours ago so items were moved into the walk in freezer for rapid cooler. PIC called vendor for a repair and they will be out tomorrow. Ambient air on the unit is 43F. Facility stated they will use the unit with less product and use ice baths. Ranch dressing found in ice bath on the counter was above 41F. CDI- See comments. TPHC procedures were put in place for ranch dressing. 3-day VR Required. **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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with 50ppm of Quat. CDI- PIC replenished buckets with sanitizer at 200ppm.

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 an outdoor storage area that is used to store chemicals, tools, and facility equipment. Facility shall remove kitchen equipment or fully seal the storage area from the elements. EHS will verify during VR.

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 build up on ceiling tiles near smoker in back on kitchen. Clean or replace as soon as possible.

6-303.11 Provide required lighting intensity. Observed deminished lighting intensity near smoker due to build up in light shields. Clean or replace as soon as possible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottled sour cream at 50F in fliptop. CDI- PIC voluntarily disposes sour cream and replaces with new. PIC states they monitor the temperature and utilize ice baths or TPHC if correction is necessary. EHS notes flip top is in good repair, all other items at 41F and lower. REPEAT. No escalation of points; cold holding has overall improved at the establishment. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice wand with handle inside collard greens container in WIF. EHS suggests alternate methods. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoop stored in 120F degree water on flattop. PIC states they will place further back on flattop going forward, to achieve >135F. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep scoring, no longer cleanable. CDI- PIC removes board from surface. (-0)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed buckets of grease awaiting pickup in dumpster area, and grease disposal unit full. EHS suggests arranging increased pickup of grease to prevent spills and attraction/harborage of pests. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink beside soda dispenser. CDI- PIC brings paper towel roll for storage at rack above hand sink. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with visible food debris. REPEAT. 10 day VR required. (-3)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods inside RIC across from cook line between 46F-52F, and sliced romaine in cold drawer at 45F on top layer; bottom layer seen at 41F and below. CDI- PIC voluntarily discards TCS foods inside RIC, discards top layer of romaine, and states they will not overfill container going froward. REPEAT. (-3)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers at clean dish rack. EHS advises more careful spacing to avoid wet stacking. (-0)

4-501.11 Maintain equipment in good repair. Observed RIC on left side of flip-tops across from cook line with an ambient temperature of 52F. All TCS foods voluntarily discarded, PIC calls in work order. (-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 build up of dust and debris on clean dish racks. Increased cleaning frequency is recommended to prevent recontamination of clean dishes. (-.05)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous dishes at clean dish rack with food and/or sticker debris. CDI- PIC moves dishes for recleaning. (-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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P TCS items in fliptop and lower cooling drawers observed at 45F-50F. All items prepped within the hour moved to temporary TPHC, OTHER TCS items discarded. Repeat, verification required. See comment. (-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed Fliptop cooler primary to the operation unable to cool or hold TCS foods; ambient temperature inside lower cooling drawers is 45F, and 49F at upper fliptop. Repair or replace equipment at the earliest possible opportunity. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding drawers in prep top unit on line beneath flip top holding TCS foods above 41F. PIC stated facility has had issues with that piece of equipment in the past. EHS instructed PIC to use temporary TPHC (6 hour) and discard until unit can be repaired and verified to maintain 41F and below. Verification required within 3 days. REPEAT -3pts- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of sauces and oils without labels. Label containers. REPEAT -1pt-

4-501.11 Maintain equipment in good repair. Observed ice machine out of order next to newer working ice machine, repair or remove equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in grill drawers above 41F. Facility had recently ended lunch rush which affected temperature fluctuation as well as bottom drawer sticking/not fully closing easily. Unit may need temperature adjustment to maintain proper cold holding during busier hours of operation. EHS instructed facility to use temporary TPHC (6 hr) and discard until unit can be adjusted and verified to maintain 41F and below. VERIFICATION REQUIRED by 3 days. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few large bins of salt, flour and dry goods unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen area. Keep working to prevent and eliminate pests.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados with stickers at prep top.

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 single use to-go boxes on expo shelf with food contact surface exposed. PIC instructed employee to invert items for protection.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster missing lids - replace dumpster to prevent pest harborage. Some cleaning needed around dumpster pad area - this is a shared dumpster. Recommending more frequent trash pickup.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use bare hands to turn off faucet after washing hands. CDI - EHS directed employee to rewash hands and reminded employee to use a paper towel to turn off faucet.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries over prepped cabbage and carrot in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buckets used for holding sauce stacked with sticker residue contacting inside surfaces. Observed clean food container with sauce on inside surface. CDI - PIC removed food containers to be rewashed. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed multiple trays of Mac n cheese made from two previously cooked/cooled ingredients (Bechamel, pasta) above 41 F in reach in unit. Other items in unit were 41 F or below. CDI - PIC voluntarily discarded Mac n cheese from previous day and moved Mac n cheese prepped this morning to WIC. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 multiple covered and stacked pans of Mac n cheese in reach in unit above 41 F. Mac n cheese was prepared from previously cooked/cooled ingredients and placed directly in reach in. CDI - PIC voluntarily discarded Mac n cheese prepped from previous day and moved Mac n cheese prepped this morning to WIC. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados with stickers at prep top.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various TCS foods registering < 135 F inside hot holding units. Refer to temperature chart. PIC advised that several items were placed into holding units 20 minutes prior and also during inspection. CDI - Products re-located to oven and re-heated > 165 F. -1.5- 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: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods registering > 41 F inside cold drawer. Refer to temperature chart for details. Products came from walk-in cooler prior to EHS arrival. CDI - Items taken to walk-in cooler to cool to < 41 F. -3-

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 fried macaroni & cheese with date of 1/21/23. CDI - PIC voluntarily discarded item. -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.

3-304.12 (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 food debris on knives stored on magnetic wall mount at back prep station. CDI - Utensils removed for proper W/R/S. -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 small and large single service to go containers faced upwards on server galley lower shelving unit. CDI - Utensils inverted.

4-501.11 Maintain equipment in good repair. Observed damaged walk-in cooler door. Repairs needed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at server galley hand washing sink. Plumbing technician onsite during inspection. Technician was unable to conduct repairs due to drain snake length. Instructed staff to discontinue use of sink until repairs made as the leak extends out into dining room. Additional hand washing sink available at other end of server galley. Repairs expected to be completed by no later than 2/9/23.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on box of goods, AirPods and set of keys co-mingling with single service items on table. CDI - Items removed. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed large plastic containers stored directly in front of hand sink next to dish pit. CDI - Obstructions removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wiping cloth stored inside hand sink next to dish pit. CDI - Wiping cloth removed. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed x2 hand sinks with out soap. CDI - PIC restocked both areas with soap pumps.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods registering > 41 F inside cold drawer. Refer to temperature chart for details. Products came from walk-in cooler prior to EHS arrival. Ambient temperature recorded confirmed that the unit is unable to maintain products at < 41 F. CDI - Items taken to walk-in cooler to cool to < 41 F. Facility to discontinue use of unit until repairs complete.***3-DAY VERIFICATION REQUIRED.

REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed sanitizer spray bottle stored on expo shelving above prep counter. CDI - PIC moved item to chemical storage.

REPEAT: 3-304.14 (D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed x2 heavily soiled wiping clothes, x1 stored at under counter reach-in unit and x1 stored at prep counter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested at utensil shelving unit next to walk-in cooler. CDI - Utensils separated to allow proper air drying.

4-501.11 Maintain equipment in good repair. Observed detached gasket at bottom of hotbox closest to dish pit.

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 employee food stored on prep counter during active prepping. CDI - Food voluntarily discarded by PIC.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 various TCS foods < 135 in hot holding. Refer to temperature chart. One of these items (brisket) held out in ambient temperatures on a speed rack, recorded at 129 F. All foods had been cooked prior to start of inspection. Discovered that the hot holding units were turned down to lowest temperature setting. CDI - All foods transferred to oven and re-heated. Unit thermostat turned up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 steamed broccoli and cauliflower at 46-47 F inside cold drawer. Product came from walk-in cooler 10 minutes prior. All other foods recorded at 41 F. CDI - Items taken to walk-in cooler to cool to < 41 F.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. 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 chorizo past 7 day requirement (7/27/22). CDI - Product voluntarily discarded.***No escalation in points due to significant improvement since previous inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of WD-40 stored on vegetable prep counter immediate left of slicer. CDI - PIC moved item to chemical storage.

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. For more information on proper cooling procedures please visit:http://meck.co/FoodSafety. Observed containers of mac & cheese casserole cooling tightly covered on shelving unit inside walk-in freezer (WIF) and flat sheet pan loaded with large amount of diced tomatoes on a speed rack inside walk-in cooler (WIC). Products had been prepared and placed into WIF/WIC prior to EHS arrival. CDI - All items uncovered/separated into smaller portions to facilitate proper cooling to < 41 F.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed x3 flat sheet pans of steamed broccoli stored on each of the 3-compartment sink basins. CDI - No physical contamination observed. Foods removed to walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x1 damp cloth on dry storage shelving unit. CDI - Cloth removed.

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 stainless steel scrapper/chopper stored in between crevices of prep counter. CDI - Utensil removed for proper 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 box containing individually wrapped single service cutlery stored on floor underneath bar hand sink. CDI - Box relocated to shelving unit.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink and hand sink next to dish machine. Repairs needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, cell phone charger block and cord stored with utensils on fiber tray. Also observed x2 employee’s purses stored with single service to go containers at shelving unit left of office. CDI - All items removed to their designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed x1 hand sink unable to dispense paper towels. CDI - PIC provided paper towels.

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 pork at 119 F inside hotbox. Product had been put into unit 10 minutes prior. CDI - Pork taken to oven and reheated to > 145 F.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. 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 american and swiss cheese past 7 day requirement (5/28). CDI - Products voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information on proper cooling procedures please visit:http://meck.co/FoodSafety. Observed containers of mac & cheese casserole cooling tightly covered on shelving unit inside walk-in cooler (WIC). Products had been placed prepped and placed into WIC moments prior to EHS arrival. CDI - All items uncovered and relocated to walk-in freezer for rapid cooling to < 41 F. ***EHS discussed of continuation of RCP cooling documentation. Facility will submit weekly reports of cooling log as a means to track progress on cooling methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present throughout facility. Recommend increase in PCO services.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 1x container of blue cheese crumbles at 44 F inside prep unit. Product came from walk-in cooler and used for today’s services. CDI - Product taken to walk-in cooler to cool to < 41 F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed pimento cheese with date mark of 3/16/22 in lowboy reach-in unit. PIC verified that the label was incorrectly labeled by reference of bulk product from WIC. CDI - PIC correctly date marked product.

REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle at chemical storage area. PIC unable to determine contents. CDI - Product voluntarily discarded.***No escalation in points due to different category observed.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 1x container of sliced brisket cooling in tightly wrapped portions and 1x large deep container full of bechamel at 55 F with no temperature change after 20 minutes. Brisket cooling since an hour prior to today’s inspection and no active stirring observed on bechamel. CDI - PIC spread sliced brisket across flat sheet pans and relocated to walk-in freezer; bechamel stirred and then relocated to walk-in freezer as well for rapid cooling. Facility has been in compliance with risk control plan. PIC demonstrated today and previous days’ cooling log activity. EHS will conduct follow-up visits to monitor progress with facility’s cooling methods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x damp cloths on prep surface. CDI - Cloths removed.

REPEAT: 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tongs and ladle stored in water at 104 F between grill station and utensils stored in water at 47 F at bar. CDI - EHS discussed with PIC options for storing utensils. Utensils removed.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf near WIC. CDI - Utensils separated to allow proper air drying.

REPEAT: 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 several soiled to-go containers above prep tables. CDI - EHS discussed with PIC about keeping containers inside their sleeves to prevent contamination. Containers voluntarily discarded.***No escalation in points due to different category observed.

4-501.11 Maintain equipment in good repair. Observed detached gasket and faulty handle at hotbox closest to dish pit. Facility has placed work order for repairs/replacement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored with dry goods at shelving unit. CDI - Jacket removed to employee coat rack.

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 PIC not aware of the responsibility to report Salmonella nontyphoidal. CDI - EHS educated PIC about requirements and sent 2017 NC Food Code change information via email. -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 PIC not aware of requirement to have written vomiting and diarrheal event cleanup today. CDI - EHS educated PIC about requirement and sent example plan via email. Have a written plan available for all future inspections. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef stored over raw marinated salmon and raw chicken stored above raw pork on walk in shelves. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed lettuce stored directly above RTE macaroni on cooling shelf in WI. CDI - PIC immediately corrected storage order and PIC educated food employees about proper storage order. -1.5-

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked collards in WI cooling from previous day at 46F that have not left WI cooler for service at any point during day. CDI - PIC voluntarily discarded. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer bottle stored on high shelf above prep table and motor oil and cleaning materials stored directly above hot box to the immediate left of the smokers. CDI - PIC moved these items to chem storage. -1-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed deep portion of cooked collards cooling from previous night with tight lid and no active stirring at 46F this afternoon. Food has not left WI cooler. CDI - PIC voluntarily discarded. REPEAT RISK CONTROL PLAN DISCUSSED TODAY AS THIS IS THE 4TH CONSECUTIVE INSPECTION WITH FULL POINT DEDUCATION FOR COOLING METHODS. -1-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw turkey thawing in 5 gallon bucket of standing water. CDI - PIC moved turkey to strainer for proper thawing under cold running water. EHS discussed the definition of cold running water with PIC (

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed serving scoop stored in water at 78F. EHS discussed with PIC options for storing serving scoop. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested glasses in bar, standing water in salad strainer and wet nested metal and plastic pans on drying shelf near WI. Separate these and allow to air dry prior to stacking and storage. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed clear to-go boxes, black to-go bowls and other to-go items stored with FCS facing up. Invert these to prevent contamination. -0-

4-501.11 Maintain equipment in good repair. Observed missing handle on hot box to the immediate left of smoker. Repair or replace. -0-

5-205.12 Prevent a cross-connection between potable and non-potable water sources. -P Observed hoses for detergent and sanitizer in 3-comp sink completely submerged below the flood plane of the water levels. CDI - PIC elevated these hoses to allow an air gap. Keep hoses above the flood plane to prevent a cross-connection. -0-

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso, brisket, pork, roasted jalapeños and chicken in hot holding at <135 F. CDI - PIC reheated all items >165 F before placing back into hot holding.

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 sliced tomatoes with two dates labeled 8/12 and 8/15. PIC unable to determine when product was prepped. CDI - Item voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed products such as brisket, mac and cheese, diced tomatoes, and chicken wings cooling tightly covered and stacked in WIC; all prepped morning of today’s inspection. Observed x4 tightly covered containers of baked beans at 50 F from 8/23. CDI - PIC placed items prepped today on to sheet pans and kept uncovered to allow for rapid cooling in WIF. Items reached <41 F during inspection. Products made the day prior were voluntarily discarded. EHS discussed with PIC about adequate cooling methods such as the one implemented during today’s inspection.

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 oil throughout facility without labels. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers present. PIC took products to be re-washed/stickers removed.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed recycle bin with a broken drain plug. PIC will contact waste management services for a replacement.

2-301.14 When to Wash - P Observed food employee on cook line handle raw burger patty and don new gloves without washing hands. CDI - EHS instructed employee to wash hands. Discussed when to wash hands. - REPEAT - 2 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot holding at 120F. Observed pork sauce in hot holding at 130F. CDI - PIC reheated all items to at least 165F before placing back into hot holding. - 1.5 -

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 coleslaw, sliced tomatoes, Mac and cheese, pico de gallo, and chicken wings cooling tightly stacked and covered in reach in cooler. CDI - PIC moved items to walk in cooler to rapidly cool. Refrain from using double-sided reach in cooler for cooling down food items. Utilize walk in cooler and walk in freezer for rapid cooling. - REPEAT - 1 -

3-401.13 Plant Food Cooking for Hot Holding - PF Observed final cook temperature of broccoli Mac and cheese being placed into hot holding at 112F. CDI - PIC placed items into oven for further cooking. Item reached 173F before being placed back into hot holding. - 0 -

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 few scoops being stored in contact with food on cook line and in warmer. CDI - PIC removed scoops. - 0 -

2-301.14 When to Wash - P Observed employee return from outside and head to dish area without washing hands or changing gloves. CDI - PIC instructed employee to wash hands. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean with leftover food debris present. Observed few pans with leftover sticker residue. - PIC moved items to dish machine to be washed, rinsed, and sanitized. - 1.5 -

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 ham, cheese, lettuce, and tomatoes prepped yesterday without dates marked. CDI - Dates marked. - 1.5 -

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 pico de gallo, tomatoes, lettuce, beans, and pasta cooling tightly covered and stacked in various coolers. Observed pico de gallo, garbanzo beans, and sliced tomatoes prepped and placed directly into prep top to cool. CDI - All items uncovered, unstacked, and moved to walk in freezer to rapidly cool. All items reached 41F by end of inspection. - REPEAT - 1 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 deep containers of flour, sugar, brown sugar without labels. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board. CDI - Wiping cloth moved to sanitizer bucket. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers present. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan of pickles stored in front of handsink during prep. CDI - PIC moved and instructed staff to maintain access to allow handsinks. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired pan of French dip cooked beef in walk in cooler and milk in bar both date 12/03/2020. CDI - PIC voluntarily discarded and staff educated that date stamped on milk is a BEST USE BY date. Date marking begins when milk is opened and shall not exceed 7 days counting open date as Day 1. -1.5- 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 cooked macaroni cooling on speed rack below cold items, heating up TCS foods that are already cold. Observed stacked bus tubs of washed and cut lettuce cooling in walk in with lids in place. CDI - PIC educated staff that heat rises and to place cooling items from top to bottom while cooling. PIC removed lids and unstacked bust tubs of lettuce for air to circulate and facilitate cooling. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested cups in bar and plastic containers on shelf to the left of walk in cooler door. -.5-

4-501.11 Maintain equipment in good repair. Observed rusty shelving for plates and for plastic containers both near walk in cooler door. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on cardboard container. -0-

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground beef (patties) stored above raw ribs in WIC. CDI - Items stored properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT. Observed one tray of chopped pork and one tray of bulk pork in hotbox holding at 92F-133F. CDI - Items reheated to 165F and above.

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 wings and balsamic vinaigrette (garlic/oil mix) dated 1/6 but were prepared/cooked on 1/5. CDI - Labels corrected. Also observed black beans dated 12/29 and diced tomatoes dated 1/20. CDI - PIC stated items were prepared yesterday but items were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork and brisket at less than 135 degrees. CDI reheated products to 165 degrees. Repeat violation.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets soiled . CDI buckets refilled. -0 points-

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving and faces of equipment in need of cleaning due to build up of debris.

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 tiles in prep area soiled with food debris in need of cleaning. -0 points-

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 cut cabbage that was cut yesterday in the walk in cooler at 48F. Cut cabbage must cool within 4 hours. CDI- Cabbage discarded. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork, chicken, and pork in two hot boxes hot holding below 135F. CDI- Items reheated 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in the walk in cooler cold holding above 41F. All TCS items must be maintained at 41F or below. See temperature chart. CDI- Items moved to walk in cooler.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility serves a dish with undercooked eggs. This item is not asterisks on the menu. VR- Verification visit will be made.

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 cut cabbage at 48F in the walk in cooler. Cabbage was cut yesterday. Cabbage densely portioned in a large covered container. CDI- PIC had discussion with employees about properly cooling items from ambient temperatures. Cabbage discarded.

2-401.11 Eating, Drinking, or Using Tobacco. Observed employee eating pulled pork out of a large portion of pork intended for customer use. Employees can only eat in designated areas. CDI- PIC had employee discard entire portion of pork that employee ate from.

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 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 a large container of veggies that were cooked and cooled yesterday at 48F in the walk in cooler. A large container of lettuce that was cut yesterday was 48F in the walk in cooler. Ensure all TCS foods cool within the proper cooling parameters. CDI- Cooked veggies and cut lettuce voluntarily discarded. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large covered container of veggies that were cooked and cooled yesterday at 48F in the walk in cooler. A large covered container of lettuce that was cut yesterday was in the walk in cooler at 48F. A container of tomatoes that were cut today were in a cooler drawer densely stacked at 50F. Ensure all employees are using proper cooling methods when cooling TCS foods. CDI- Discussed cooling with PIC. Cooked veggies and cut lettuce voluntarily discarded. Tomatoes moved to walk in cooler. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on top of the ware washing machine, on the racks in the walk in cooler, the rack behind the three compartment sink, the fans in the walk in cooler, and the vents on the ice machine. Increase cleaning frequency.

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 accumulating on the ceiling above the main prep line and in some ceiling vents. Cleaning needed. Repeat violation.

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 employee cutting jalapenos with bare hands and placing them in a plastic container to be used for drinks at the bar. Ready to eat food cannot be contacted with bare hands. Ensure all employees are aware they cannot touch ready to eat food with bare hands and must use gloves or some other type of protective barrier. CDI (corrected during inspection)- Employee instructed not to touch ready to eat food with bare hands. Jalapenos voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink blocked by a trash can. Be sure nothing is placed in front of handsinks. Handsinks must be accessible at times. CDI- Trash can moved. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at one of the bar handsinks. All handsinks establishment was permitted with must have a handwashing sign. CDI- Handwashing sign provided to establishment today. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils/equipment stored as clean with food debris/residue. Ensure all utensils and equipment are clean to sight and touch before storing as clean. CDI- All dirty items moved to ware washing area. -0-

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 cheese bechamel in the walk in freezer that was 87F at 11:00 AM. Cheese began cooling at 8:30 AM. TCS foods must reach 70F within two hours. Cheese had not been stirred and was in a large pan. Observed 8 large bags of collard greens from yesterday ranging between 47F - 52F. Collard greens had been in the walk in cooler since yesterday. Ensure all TCS foods cool within the proper cooling parameters. Discussed using cooling logs with facility management. CDI- Cheese bechamel and collard green voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of pulled pork, 2 trays of brisket, and chicken all hot holding below 135F. Items were being held in different hot boxes throughout facility. All other items in hot boxes and shams were 135F or above. Ensure TCS foods are heated to the correct temperature before placing in hot holding. CDI- All items reheated to 165F or above. REPEAT VIOLATION.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken wings dated 11/23 in the reach in cooler and cooked onions in the walk in cooler dated 11/27. Both items had passed the allowed time/temperature window. TCS foods held at 41F or below have a 7 day shelf life. TCS foods held between 41F - 45F have a 4 day shelf life. Ensure all TCS foods are discarded when they have expired. CDI- Wings and onions voluntarily discarded. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed santizer buckets with no label. CDI- Buckets properly labeled. -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 cheese bechamel at 87F after 2 hours, 8 bags of collard greens between 47F - 52F from yesterday, and a large covered container of man n cheese that was cooked this morning cooling in the walk in cooler. Cheese bechamel was in a large pan and had not been stirred during the cooling process. It was determined collard greens were placed in bags and sealed before they had properly cooled. PIC stated man n cheese was not normally cooled in a large plastic container with a lid. CDI- Cheese bechamel and collard greens voluntarily discarded. Mac n cheese was moved to a larger metal pan with no lid and placed in the walk in freezer for rapid cooling. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a squirt bottle of oil, a large container of sugar, and a large container of flour with no label. Be sure to label all containers of items that are not easily identifiable. CDI- PIC had employee label oil, sugar, and flour. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being resurfaced/replaced, they are no longer easily cleanable. Make sure to keep in good repair. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed an accumulation of dust on the ceiling over the main line prep area. Ceiling needs cleaning and cleaning frequency increased. -0-

6-305.11 Designation-Dressing Areas and Lockers. Observed employee jackets and bags stored in/on an open box of single service napkins. Store employee items in areas contamination cannot occur. CDI- Employee items relocated. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working with raw burger place on grill then begin to touch ready to eat bread. CDI Bread was discarded; food employee removed gloves and wash hands. Observed same food employee wiping gloves off on wiping cloth and then continue to work with food preparation. CDI Food employee removed gloves and washed hands. *Overall hand washing was good today. Weighed overall risk and cited under glove change due to failure to comply with change of tasks. Reviewed with PIC regarding when glove change shall occur and when hand washing should occur. If food employee is working with RTE and gets some sauce on glove; can take off glove and put on new gloves without washing hands as long as change of task does not occur or contamination.**

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork hot holding below 135 degrees. CDI Product was reheated to above 165 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch and cheese cold holding above 45 degrees. CDI PIC placed product on TPHC for today and will use to ensure product is monitor by TPHC or held below 45 degrees* (until January 1, 2019).

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 1 container of corn stock and 1 container of pork stock date marked for 1/31. CDI Product was voluntarily discarded. REPEAT Points not escalated; overall food establishment did great job with date marking.

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 wearing ring with stone/diamonds. Make sure food employees remove all jewelry other than a plain wedding band when performing food preparation/food dispensing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being resurface/replaced. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in walk in cooler on shelving, reach in units throughout restaurant. Make sure to increase cleaning frequency. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Upon entrance to food establishment observed more than 3 food employee beverages on food preparation counters where food was being prepared. CDI All drinks discarded. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves after completing task (cleaning and food storage). CDI Food employee directed to wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee enter kitchen from dining room and begin with food preparation. CDI Food employee stopped and directed to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer that hasn't been in use since yesterday with minor food debris. CDI PIC had food employee break it down it down and clean. Observed some bowls, plates, pans being stored with minor food debris in them. CDI Items returned to ware washing.

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 two large containers of ribs date marked for 12/12. Observed two packs of ham in walk in cooler date marked for 12/7. CDI Items were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf GENERAL COMMENT. Food estabishblishment portioning spicy haberno sauce up and keeping out of temperature control for service. CDI Instructed PIC to label product for 4 hours; begin and end time. Will provide documentation.

7-201.11 Store toxic materials to avoid contamination. -P 7-209.11 Storage-Other Personal Care Items - C Employees shall store their personal care items in facilities to prevent contamination of food, equipment, single service utensils. Observed employee vaporize and employee pack of cigarettes being stored on food preparation and above line (over food). CDI PIC discarded cigarettes and had vaporizer removed from facility. *Vaporizer contain nicotine which can be lethal if consumed inappropriately. Make sure to have these items stored in a manner where contamination will not occur and ensure food employees are washing hands correctly.*

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of food.

6-202.13 Insect Control Devices, Design and Installation - C Insect control devices shall be installed so taht devices are not located over food preparation areas. Observed bug light over back food storage area for desserts and bug light over slicer storage. Make sure to relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in walk in freezer. *Product was delievered this morning, make sure to get product off floor in timely manner. *

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so equipment/utensils can air dry and sanitizer work effectively. REPEAT CDI: PIC sent all items back to ware washing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in walk in cooler on shelving and debris on shelving. Observed build-up/dust in far reach in unit (left) in fan. Make sure to increase cleaning frequency. REPEAT

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

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 on ceiling over food preparation areas throughout kitchen. Make sure to increase cleaning frequency.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages being stored on food contact surfaces. CDI Drink was disposed of.

3-302.11(A) Separate the different types of raw animal foods. -P Observed salmon being stored below burger. CDI PIC removed salmon above burger. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored above ready to eat lettuce. CDI Strawberries were moved down below to unwashed. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of pork, brisket and chicken in hot well holding below 135 degrees. CDI Items were reheated to above 165 degrees.

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 lettuce placed in walk in cooler tightly covered in walk in cooler still above 45 degrees; went back later on still not dropping quite as fast due to large container tightly covered. CDI PIC will place on sheet trays. REPEAT Points not escalated due to improvement with cooling methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor fly/gnats in kitchen. Make sure to have pest control address. REPEAT minor issues points will not be escalated.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Store in a manner where contamination will not occur. Observed silverware being rolled with food contact surfaces; make sure to roll with food contact surfaces protected. Observed slicer being stored under bug light and observed wax paper stored under bug light. Move items to prevent contimination. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make suure to air dry everything. REPEAT improvement made so points not escalated due to improvement.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being resurfaced. 4-502.11(A) Maintain utensils in good repair. Observed sauce bottles stained and need of replacing. Make sure to replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris in reach in units; dusty fans in reach in units both (far left and back). Observed build up on nonfood for tea nozzles. Make sure to increase cleaning frequency. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and glasses being stored over food preparations. Make sure to keep in designated area. 6-303.11 Intensity-Lighting - C Observed light out by back entrance door. Make sure to replace.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed items such as lettuce and tomatoes being stored over ready to eat washed lettuce. CDI PIC rearranged storage order. REPEAT points not escalated due to one item being store under unwashed. If seen in next inspection, points will be escalated.

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 Upon entry observed baked beans in walk in freezer cooling; took another temperature 30 minutes later and observed that the beans were not meeting the cooloing parameters Rate of change less than .54 a minute (Please see cooling chart). CDI Beans were actively stirred and rearranged for quick cool down.

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 beans in walk in freezer not hitting cooling parmeter; due to viscoisity of product; item would need to be actively stirred to ensure cooling parameters are hit. REPEAT. VERIFICATION REQUIRED.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some food ingredients items being stored under a bug light. CDI items were moved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out so items can dry and sanitizer work effectively. REPEAT.

4-501.11 Maintain equipment in good repair. Observed minor rusting of shelves in far reach in units left of line (front and back) Make sure to keep in good repair. REPEAT Points not escalated due to overall equipment in good repair; just need to be mindful of rusting and food storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris in reach in units; up to and dusty fans in reach in units both (far left end front and back). Make sure to increase cleaning frequency. REPEAT points not escalated as a whole food non food contact surfaces were improved from last inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open; make sure to keep closed.

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 ceilings over food preparation line and near back smoker. Make sure to increase cleaning frequency.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee with gloves on touching his hat. CDI Food employee directed to dispose of gloves and wash hands. 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 food employee not washing long enough. CDI PIC directed food employee to wash their hands and went throgh cleaning procedure. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed guy at dish machine going from dirty to clean without washing hands. CDI Was instructed to wash his hands.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed in bathrooms water getting to 91 degrees. VERIFICATION REQUIRED.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat; strawberries over queso dip. CDI Strawberries were moved. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Please see #6. All were corrected during inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer, tomato dicer, can opener, plates and knives deemed as clean with food debris on it. CDI All items were returned to ware washing. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed significant food debris on top of microwave on plastic. CDI Sent to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch cold holding on ice above 45 degrees. CDI ranch discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed corn, smoked onions, jalapeno dip, seasoned veggies, sliced brisket without date marking. CDI All items were discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

3-501.15 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 cheese and meat stacked above chill line reading above 45 degrees. Make sure to not stack past the chill line. Observed ham after preparation tightly wrapped in plastic and stacked on top of each other in walk in cooler; reading above 45 degrees. CDI Ham was spread out to allow cool down. Make sure to allow items to cool down before placing in cold holding equipment, not designed to keep cold. 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 squeeze bottles and aqueous solutions not labeled. Make sure to label all working containers of food/food ingredients.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC on expo side dispensing food without a head restraint and wearing bracelet. Make sure if food employees are dispensing food to have on a head restraint and wear only a plain wedding band to facilitate hand washing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on food preparation counter upon arrival to food establishment. Once wet, make sure to store in sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure equipment is able to air dry.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler and reach in units. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in reach in units far left and dusty fan. Make sure to increase cleaning freqency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed access to handsinks blocked by items stored on handsink. CDI- Access to handsink provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found some wings at 50 F in refrigerator. PIC voluntarily discarded wings.

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 pulled chicken cooked previous day that was date marked with today's date. CDI- Discussed proper date marking with PIC. Date mark TCS foods with earliest prep date, for example, the date when chicken was cooked, not pulled. Observed pans of mac and cheese dated with Friday labels but with Thursday date. CDI- discussed with PIC the importance of clearly indicating when food was prepped.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed Burger Time item on daily special flap with no Disclosure asterisk. PIC chef stated item can be cooked to order. Verification of correction within 7 days.

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 whole butts in walk-in cooler from cooling overnight at 45 F. Cooler was holding food at 37 F. Reduce mass of cooling butts if using the walkin to cool, or utilize freezer for a period of time facilitate cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without proper hair restraints.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in soiled containers.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled non food contact surfaces of equipment. Dried food debris on exterior.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle soiled dish then put on new gloves and handle clean dishes without handwashing in between. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans and plates that was soiled with food debris. CDI items moved to sink for cleaning. Repeat. Left at half points for improvements with dishes. May go to full points if same issue reoccurs.

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 bags of collard greens that were at 46-53F and beshamel sauce that was at 47F. CDI items discarded. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed mac and cheese, bacon wrapped jalepeno, without dates and tomatoe mayo held for 9 days. CDI items dated and 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 beshemel cooling in deep plastic container in walk in freezer, and bean mix cooling in a plastic pan. CDI items split up into smaller shallow metal pans. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with bracelets and watches.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with pink and black debris. Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and dishes on clean rack soiled with debris. CDI items moved to sink for cleaning.

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 bean prep and beshemel earlier today and night before at 100F and 51F respectively. CDI items 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 beshemel and queso that was cooling in a deep plastic container, observed covered sliced and diced tomatoes and pico cooling in reach in unit. CDI thick sauces placed in shallow container and stirred and tomatoe based items moved to walk in and uncovered.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in reach in, and ice machine used for cooling soiled with debris.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine used for drinks soiled with debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brisket, containers of chicken, and containers of pork held below 135F. CDI some items discarded or reheated.

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 roasted garlic dressing, diced butter, chick peas, and corn that was not dated 24 hours after food opened or prepared for service. CDI items dated.

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 knives holding in container of water at 125F. CDI cup dumped.

4-501.11 Maintain equipment in good repair. Observed line stand up reach ins with standing water at the bottom of units.

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 two packages of sliced ham dated 11-22 in walk in. CDI product discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices and oils unlabeled. CDI products labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scouring pads in hand wash. Use for handwash only. CDI

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine not reaching 50 ppm chlorine tech arrived before the end of the inspection and machine was adjusted to maintain proper concentrations. CDI

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 pork shoulder and pork butts at above 45 degrees see chart above for temperatures. CDI product discarded.

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 milk and cream opened and held more than 24 hours with no date marking. CDI products labled. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested in clean dish area.

4-501.11 Maintain equipment in good repair. Observed hinge on walk in cooler needs repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting b oard on prep unit in need of resurfacing or replacement. -0 points-

5-205.15 Maintain a plumbing system in good repair.-P Observed water heater leaking. -0 points-

5-501.111 Keep storage areas and bins for waste in good repair. Observed build up of debris in dumpster area outside. -0 points-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees don gloves without first washing hands. Educated and corrected.

'•5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink to the left of server station with lemons and spoon in sink. Removed. Use only for hand washing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed every employee entering the walkin cooler with their gloves on. Educated. Remove gloves when leaving line/task, go get what you need, go back to line, wash hands and put on new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some pans with debris stacked with clean. Pulled to be recleaned. Observed slicer with debris. Broken down to clean. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizer below 50ppm Chlorine. Serviceman arrived during inspection and corrected to 50ppm Chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breasts, half chicken and pork in hot hold cabinet between 118-136F. PIC discarded voluntarily. Items that were in temperature were moved to another hot holding unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet towels sitting on counters. PIC placed in sanitizer buckets.

Equipment shall be in good repair. Repair rotisserie oven.