1897 MARKET

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee screw top drink and waffle in container on service line where food is prepared. Eating cannot be done in food prep area, and all employee drinks must have a lid and a straw and be stored below and away food and utensils for patrons. CDI by removing these items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand towels on food prep service line. CDI by replacing hand towels into towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Italian sandwiches in refrigerated drawers at 44F. CDI - removed sandwiches and discarded them. These items are held cold and date marked, but many other items are held on TPHC for 4 hours and are properly labeled. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Lettuce, chicken, and several other potentially hazardous foods in first prep cooler were not marked with date/time that they were placed into cooler at 41F; these items were removed for CDI. All items must begin temperature at 41F and be properly date marked before placing on time. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet nested pans that do not need to be stacked until completely air dried. CDI by rewashing utensils to re-dry.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Repeat. Observed numerous shelves with mildew, debris on them. These need to be cleaned on a regular basis, and removable portion of Metro shelves need to be removed so that shelves are regularly cleaned.

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 walk-in cooler fan covers to be very dirty. These need to be cleaned on a regular basis.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans on shelf with clean pans with food debris in them. Need to observe utensils for cleanliness prior to placing on shelf for use. Items removed from area and placed with dirty utensils for re-washing. 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 diced tomatoes in prep top refrigerator at 47F. These had been diced and then placed into prep refrigerator, which is for holding TCS foods at temperature rather than for cooling them. TCS foods must be placed into walk in refrigerator for cooling to 41F prior to being placed into holding refrigerator. Tomatoes removed and placed into walk in refrigerator for proper cooling to 41F. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on cook line over stacked in metal pans. Teach staff and monitor for proper placement in pans to not be higher than dimpled portion of pans about 1 inch below top level of pan. Found iceberg lettuce and romaine lettuce at 52F, diced tomatoes at 47F that had been diced and then placed into prep cooler rather than placed into walk in cooler for proper temperature reduction to 41F prior to placing into prep cooler. All foods must be put into walk in cooler for proper cooling as prep and other storage refrigerators are for maintaining temperatures rather than for reducing cold temperatures. Found a problem again with display cooler (oval) close to cash register holding sushi at 47F, chicken salad sandwich holding 46F. Solid front refrigerator in bar area with juices had ambient temperature of 43F. All refrigerators must be monitored regularly by staff for proper holding temperatures of TCS foods at 41F or below. Requiring the completion of RCP as a means of maintaining consistency. This must be completed not later than 10/20/25. 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 wet wiping towels lying on counter rather than in clean sanitizer solution. Observed dirty wiping towels on counter; these should have been placed into container for dirty towels rather than left on counter.

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 service utensils in pan with crumbs, food debris in it. Monitor all items frequently for cleanliness.

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 debris on shelves of walk in cooler. These must be monitored regularly and cleaned as needed. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored in WIC in containers on shelf above bread and butter. CDI - Raw eggs moved to bottom shelf. 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 Two containers of brisket and carm. Onions recorded below 135F. CDI - Products were on hot line shortly and re heated to 165F+. 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 Many items recorded above 41F on flip top coolers (overstacked) and grab and go coolers. Unsure cause of temp. Abuse of grab and go items. Facility placed as work order for grab and go unit to assure it can hold temps. And facility will log temps. Of incoming food products from commissary downstairs. CDI - Grab and go items cooled down as it was in unit an hour and flip top items discarded. CDI. Follow up visit will take place. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Ambient cooling of tomatoes observed in flip top coolers as well as WIC in deep pans. CDI - Placed on shallow sheet trays for proper cooling. 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. Fruit flies observed through kitchen. Pest control was last here on 6/11. Contact and treat again

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. Tongs stored on handle of oven. Do not store on handle of oven as aprons/pants will bruise against it.

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. Debris build up on shelves, interior of bakery case, and bottom of coolers. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed film of food on pans, scoops, glassware. All items need to be monitored for cleaning before being placed back out for use. Repeat violation for several inspections. Need to create internal policy for cleaning and handling of utensils. CDI Items pulled and put back for re-washing. Front small dish machine bin for chlorine was empty with no sanitizer. CDI by replacing with new container of sanitizing solution. 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 several cold foods in different locations stored above 41F. Cut tomatoes at 49F, 51F; raw hamburgers at 42F; cut lettuce at 49F; cut spinach at 49F; pimento cheese at 49F; entire case of ham and cheese sandwiches, salmon sushi meals, etc at 48F. Must discard all food products here and denature, have unit repaired to hold all TCS foods at a maximum of 41F. Call when unit is repaired so that we can check unit for compliance. VR For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time/date markings for sandwiches that are on time as a public health control. VR required

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans, glassware, items in bins for re-use

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cups in dispensers that do not actually dispense them or protect them from coughs, sneezing, etc.

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 much debris on storage shelves in WIC, rust on other metal shelves. Put these on a schedule for more frequent cleaning.

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 broken floors through facility that need repair.

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 fans in WIC to be clogged with dust. These need to be cleaned on a more frequent basis to maintain clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Repeat issue from prior inspection. Observed some utensils with food residue on them, glassware with lip prints. Staff must observe utensils for cleanliness following cleaning and not put up for use unless verified as clean. Items removed for re-washing, CDI. 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 mango at 58F. Placed in walk-in cooler for proper cooling. Cut tomatoes in prep cooler at 48F, spinach in same cooler at 52F. Items disposed of. Must be at 41F before being placed in reach-in or prep coolers. Juices (orange, grapefruit) in front area left out at room temperature, at 60F, labeled to discard on 10/22. Items to be placed in walk-in cooler to properly cool, must maintain 41F and not left at room temperature. 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 Observed opened gallon of milk labeled discard 11/15. Cannot keep refrigerated items for greater than 7 days. Items removed to be discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Still observed some small flies in area, but improvement seen. Continue to clean floor drains, empty trash containers frequently.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch, rubber bands on food service employee. Review this policy with employees and monitor for compliance. Improvement seen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Still observed some utensils and other food service items stored wet. Must completely air dry prior to stacking. Repeat item. Items removed for re-cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed numerous screw top drink bottles stored over prep areas, etc. All employee drink bottles must be stored below any food prep or storage areas. Recommend that all employee drinks be drink cups with lids and straws as opposed to screw top bottles. Employee lunch bag stored in beverage cooler, not labeled. All employee food must be labeled and kept separate from food for patrons. CDI by moving items.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee in bar area wash hands and turn off sink with bare hands rather than using a disposable towel before going on to other tasks. Advised employee to re-wash hands and to turn faucet off with disposable towel, which he did. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels at hand sink in entree cooking area to be soaking wet. Manager got these replaced. Observed no hand towels at hand sink in hallway area near dish machine and food prep area. CDI - These were replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some utensils with food film on them; they had not been properly cleaned before being put up for re-use. Also, utensils hanging down into sink area are in a splash zone where they can get re-contaminated. Move these from this area for proper storage. CDI by removing items to have them re-washed. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dish machine in bar area reading 0 ppm after testing 5 times. Advised manager to have staff to cease using machine and to call maintenance to have machine fixed. 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 Parmesan cheese on prep table at 47F, shredded bacon on prep table at 53F, red pepper mixture shredded in blender on prep table at 53F, chicken at prep table at 43-44F, pimento cheese on prep table at 54F. These items were not cooled in walk-in cooler before being placed on prep cooler refrigerator. CDI by moving items into WIC to cool to 41F and below. Repeat. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken in hot holding bin at 121F, carmelized onions in hot holding bin at 114F. CDI by moving these items to be reheated to 165F and above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed none of the pizzas placed out for TPHC to have any labels indicating when the 4 hour time period began. Manager advised that labels needed to be done; this was completed - CDI.

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 numerous pans of 3-cheese wraps, turkey/cheese wraps, and chicken/bacon wraps in downstairs prep area to be tightly wrapped closed and to have 48F, 46F temperatures on them. CDI by manager moving these into a freezer and spreading them out for quicker cooling. 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 small flies, properly fruit flies, gnats, in kitchen area. Make sure that routine pest treatments occur and that drains are frequently cleaned.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing watches, bracelets. These may not be worn by employees preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wet wiping cloths left on counters and several dry wiping cloths with food debris on them on counters. All wiping towels must be clean, and those that are wet must be stored in sanitizer at 50ppm chlorine and used after clean wiping towel with warm water and detergent is used first.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested utensils stored on shelves for re-use. These must completely air dry prior to stacking. No towel drying of utensils allowed.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had priority item violations today. CDI EHS educated PIC on priority item violations and correction needed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods in WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed final rinse temperature of dish machine at 147F. EHS advised PIC to start using disposable containers until machine is repaired. PIC called maintenance and instructed staff to switch over to single service containers, cups, and flatware. CDI Maintenance repaired dish machine during inspection today. EHS verified that final rinse temperature is now 186F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 sandwiches and wraps in Cold holding drawer above 41F. PIC stated they were put in this morning. CDI PIC put sandwiches and wraps in WIC to cool down Observed shredded cheese in pizza station cold holding drawer above 41F. Employee stated that it was put in 1 hour ago. CDI PIC put cheese in WIC to cool down. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed several TCS foods in prep top being held on TPHC with wrong date, start time, and discard time on labels. EHS educated PIC on TPHC procedures. CDI Employee corrected TPHC labels. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed home fries and cheese that was on time from breakfast in the pizza station reach in cooler. CDI PIC voluntarily discarded

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

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 spray bottle and squeeze bottles not labeled. CDI PIC labeled containers.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink not draining. PIC contacted maintenance. They arrived during inspection and is currently working on mop sink .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits and sausage gravy in steam well below 135F. Unit was not turned up to correct temperature. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in WIC, Reach in unit, Low boy, and sandwich prep unit cooler above 41F. See temperature chart. PIC voluntarily discarded all TCS foods above 41F REPEAT VR needed 9-28-23 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed bugs crawling on floor in back area. EHS advised PIC of standing water attacking bugs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 sanitizer buckets not in required range for sink and surface sanitizer. CDI PIC had buckets refreshed.

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 paper bowl being used s scooper in sugar bin. CDI PIC removed paper bowl from sugar.

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 bottom of single stand alone cooler with large amount of buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on small bowls stored as clean. CDI - Utensils removed to 3-compartment sink and 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.

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 to be > 41 F inside refrigeration units. Refer to temperature chart for details. Several items kept in units > 4 hrs. It was also discovered that the salad prep unit cold drawer was unable to maintain products at < 41 F. CDI - All TCS foods from early morning voluntarily discarded, remaining items placed onto emergency TPHC. PIC has contacted TWC (maintenance) for repairs to salad cold drawer units.***3-DAY VERIFICATION REQUIRED. -3-

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed food items that were tightly wrapped and covered with lids while cooling in the walk-in cooler and inside upright reach-in unit. Refer to temperature chart for details. CDI - EHS educated. Food from WIC uncovered, spicy sauce placed into ice bath to facilitate cooling towards < 41 F. Observed product begin to cool down towards < 41 after 20 minutes. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies throughout kitchen. EHS and PIC discussed about PCO. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of lettuce stored on floor inside walk-in cooler. CDI - PIC removed product from floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic and metal bowls, metal containers at utensil shelving unit. CDI - Utensils separated to allow for proper air drying. -0-

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 wraps in WIC that were prepared at 10:45am at a temperature of 48.0F. Wraps had less than an hour to get down to 41F. CDI-wraps were placed onto a sheet pan and placed into the freezer to rapidly cool. Down. 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 .

3-501.16(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 chicken hot holding below 135F. CDI-chicken was reheated to 165.0

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce, tomato, turkey, sliced tomatoes, bacon egg and cheese sandwiches and Reuben sandwiches that were cold holding above 41F. Unit was holding items out of temp. repair needed. CDI-sandwiches were discarded. Lettuce, tomatoes and turkey were placed into the WIC to rapidly cool down. EHS advised PIC to call maintenance

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed food items that were tightly wrapped and covered with lids while cooling in the walk-in cooler. CDI- items were uncovered. REPEAT

4-501.11 Maintain equipment in good repair. Observed prep unit by sandwich station in need of repair. Unit was holding items below 41.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in clean dish area to contain dust. 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed food items that were tightly wrapped and covered with lids while cooling in the walk-in cooler. CDI- items were uncovered. REPEAT

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic lids. CDI-items were unstacked to allow for proper cooling.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in clean dish area to contain dust. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee drinking from personal drink and then proceed to serve water to customers. CDI-employee was stopped and told to wash hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bucket of sanitizer being stored near equipment and utensils used for pizza making at the pizza station.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed food items that were tightly wrapped and covered with lids while cooling in the walk-in cooler. CDI- items were uncovered. REPEAT

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 a container being used to scoop out yeast.

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 scoop holder for ice scoop to contain black buildup. CDI-holder was washed and sanitized along with scoops

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 a container of raw ground beef stored above packages of raw pork sausage in walk-in cooler. CDI- items were reversed. -zero-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on top interior of ice machine. CDI- PIC had someone clean unit. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food employee temping food before wiping thermometer. CDI- food was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed six pans of sliced turkey that temped between 42-45 F. PIC stated that the pans where delivered from the commissary yesterday. The pans were also stacked covered on top of each other (five-high). CDI- six pans of sliced turkey were denatured and discarded into trash.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Menus provided the reminder, but not the disclosure (items are Cooked to order). VR- facility has up to ten days to provide disclosure on menus.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed food items that were tightly covered while cooling in the walk-in cooler. CDI- items were uncovered. REPEAT (half points due to improvements).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board at sandwich station. -zero-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean buildup on floor underneath counters at bar area. -zero-

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 chicken salad, diced chicken, turkey sandwiches and wraps cooling while tightly covered. CDI-Foods were unwrapped to allow air to flow through product.

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 oils and butters on the grill area that were not labeled.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching proper sanitizing temperature and chlorine back up sanitizer not registering at all. Facility to use machine to wash dishes and sanitize in three compartment sink. Repeat violation 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce, chicken, tomatoes, spinach and cheese at greater than 41 degrees in pizza prep unit. Observed salads in salad display unit at 52-60 degrees F . CDI took salads to walk in cooler and proper cooling achieved. Unit stacked to full and air flow blocked. Pizza prep unit and refrigerated drawers placed on tphc until units could be repaired.

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

4-501.11 Maintain equipment in good repair. Observed pizza prep unit unable to maintain proper temperature and in need of repair.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Dish machine in kitchen area peaked at 157 F. Facility is currently using single-service items, but are washing multi-use cooking items. VR- facility has up to ten days to repair unit. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Dish machine in kitchen area is not registering sanitizing strength. VR- facility has up to ten days to repair unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed diced chicken cooling in a tightly covered pan. CDI- Cover was partially vented to allow for proper cooling. REPEAT (full points).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface/replace cutting boards at prep stations near panini press.

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. Remove dust from wall behind panini press near serving line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the walk-in cooler, prep cooler, and pizza prep cooler that were stored above 41 F. Also, a container of egg mix was stored on ice above 41 F. CDI- avocado chicken wraps were made last night, so they were denatured and discarded into trash. All other items were placed in walk-in cooler and allowed to chill. REPEAT (full points).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and breakfast wraps cooling in prep coolers and stacked deep in pans. Prep coolers shall not be used for cooling. CDI- containers were seperated and placed in walk-in cooler to further chill. (.5 points)

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P There was not any sanitizer present at dish machine in bar area. PIC stated that they will begin washing dishes tonight. CDI- PIC provided a container of sanitizer for dish machine. REPEAT (half points taken since unit is not currently being used). 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two trays of sandwiches that were prepared two days ago (according to the date stamp) that were stored above 41 F. CDI- PIC denatured and discarded two trays of sandwiches.

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 a tray of sliced turkey and cheese sandwiches that were not dated. CDI- items were 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 sliced lettuce that was wrapped tightly and overstacked in containers during cooling. CDI- container of lettuce was uncovered and stacked in shallow containers for proper storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an uncovered tray of potato wedges stored underneath a pipe with dripping condensation in walk-in cooler. CDI- potato wedges were discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee wearing a wrist watch while preparing food. CDI- Employee removed watch and properly washed hands before returning to duties.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in bar area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P There was not any sanitizer present at dish machine in bar area at time of inspection. CDI- PIC provided a container of sanitizer for machine.

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 Observed pizzas on display case that were not labeled time-in time-out on paper. CDI- Pizzas were labeled on a list on the wall near oven. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies located at bar area in facility. Recommendation is to consult with pest control to provide solutions for this issue.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee leave from kitchen to retrieved bread, then change gloves without washing hands. CDI- Employee was trained on when to wash hands. Employee washed hands. REPEAT. Full points 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 employees wash hands and cut off faucet with bare hands. CDI- Employees rewashed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartender collect a piece of fruit with bare hands. CDI- Fruit was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed salmon on rack on grill that was 131 F. Employee stated that salmon was cooked and placed in rack less that twenty minutes ago. CDI- Salmon was reheated to 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted mushrooms, pork belly, sausage, shredded cheese, and ranch dressing in refrigerator near grill that were all above 41 F. Also, observed corned beef reuben sandwiches, tossed salad, and boiled eggs in prep cooler that were all above 41 F. Items were in cooler and refrigerator since this morning. CDI- All items were discarded. REPEAT.

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 Items on cold bar near grill were not labeled with time in time out stamps as instructed by paperwork. PIC stated that the items were changed out recently for lunch switch. CDI- Labels were placed on items to reflect time in time out. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies around bottles at bar area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a tray of grilled chicken breast stored directly on top of reuben sandwiches in prep cooler. Also, observed container of grilled chicken stored directly on top of sliced lettuce in prep cooler. CDI- Reuben sandwiches and sliced lettuce were discarded.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves, but not wash hands in between gloves changes. CDI- employees were educated of the importance of washing hands between glove use. Employees washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as chicken salad, turkey sandwiches, diced sausage, and chef salads that were held above 41 F. CDI- All items were discarded into trash can. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers in dish room that were stacked wet. CDI- Containers were seperated and allowed to air-dry. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean scum from exterior of ice shoot at drink station in waitress station.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceiling in dish room area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair broken floors tile in kitchen area.

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 salads in walk-in cooler and prep coolers that were out of temperature and not cooling at the proper rate. Salads were covered and stacked before proper cooling could take place. CDI- Salads were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs, diced turkey, chicken salads, and sliced tomatoes that were not being held at 41 F or below. CDI-items were voluntarily discarded into trash can.

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 Items that were on TPHC were not labeled as such (smoked sausage, diced lettuce). CDI- Items were discarded into trash can.

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 salads in walk-in cooler and prep coolers that were out of temperature and not cooling at the proper rate. Salads were covered and stacked before proper cooling could take place. CDI- Salads were voluntarily discarded. Items was taken as a cold-holding issue.

3-305.14 Food Preparation - C P Observed three trays of raw shell eggs stacked on top of a lid with two exposed holes leading to sliced lettuce. CDI- eggs were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet at dish machine area.

6-301.12 Hand Drying Provision - PF Observed no paper towels at hand sink near grill area. Provide paper towels or some sort of hand drying provision at all hand sinks. CDI- paper towels were placed at hand sink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew present in ice machine at time of inspection. CDI- Mold and mildew was removed by placing food grade bag over ice and cleaning top interior of ice machine.

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 Observed items that were labeled, but not with the correct dates. CDI- Labels were removed and correct time was placed on them. Double points were not taken since product were labeled.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer in prep cooler located in back of cooler. Position thermometer near the warmest part of the cooler. CDI- Thermometer was moved up front.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked. wet. Allow items to air dry before stacking.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single-service trays that were not inverted. CDI- trays were inverted.

4-501.12 Cutting Surfaces - C Observed cutting boards along prep line with deep grooves in them. Cutting boards need to be replaced or resurfaces.

6-3101.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink in server station.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 4 sanitizer buckets with solution concentration less than 200ppm quat. CDI, sanitizer replaced. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed scoops, and other utensils with food residue stored as cleaned. CDI, utensils taken to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits at hot holding below 135F in steam well. CDI, grits voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza cooler was left off during night. TCS foods in cooler were observed above 45F. CDI, pic voluntarily discarded all tcs items.

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 Observed several items at flip tops, such as cooked tom/onion mix, cooked chicken and pimento cheese, held on time without label indicating the beginning and end times. CDI, items labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies in kitchen. EHS did not see roaches on premises.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in back kitchen area.

2-302.11 (A) (B) " (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf " Observed employee wearing watch / bracelets during food prep.

REPEAT 4-501.11 Maintain equipment in good repair. Observed numerous broken handles on numerous flip top units; Observed split/torn gaskets on stand up unit doors in need of repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above RTE sliced cheese in front lowboy cooler; CDI raw meats properly stored according to final cooking temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish, sliced cheese and ground beef all stored inside lowboy measuring 50F; CDI all raw meats placed into walk-in cooler to cool back down, lowboy emptied and work order made during inspection. VR to ensure repair is made.

NO POINTS DEDUCTED 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken, missing handles from lowboys and lids to prep coolers in need of repair / replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above food contact surfaces in front kitchen area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large sealed container of cooked chicken inside walk-in cooler (cooling) measuring 51F. CDI cover removed to allow cool air flow over product.

REPEAT 4-501.11 Maintain equipment in good repair. Observed melted / damaged plastic containers and lids in need of replacing; Observed split / torn gasket on stand up unit in front kitchen area. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (Inside reach-in and stand up freezers).

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above RTE food products in pull out cold holding drawer; Observed raw ground beef stored above raw shell eggs in walk-in cooler. CDI raw meat products properly stored.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

NO POINTS DEDUCTED 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 cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of general cleaning)

52 51 49 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roast beef / ham sandwich cold held in display case measuring 51-52F; Observed raw salmon in pullout cold holding drawer measuring 49F. CDI all items discarded by staff.

NO POINTS DEDUCTED 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 turkey breast cooling inside walk-in cooler measuring 80 F, (turkey was 1.5 hrs out of temp and was closed to missing 2hr cooling window) CDI turkey chopped and placed into walk-in freezer, observed turkey at 70F by 2hr time frame.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on cooler unit doors in need of repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous stacks of containers, utensils all stored clean with old sticker residue stuck to surfaces. Observed water containers stored clean with old residue on inside food contact surfaces. CDI All dishes pulled and placed into dirty dish pit.

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

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins; Keep bins/containers in wash rotation.

REPEAT 4-501.11 Maintain equipment in good repair. Observed slpit /torn gasket on reach-in freezer door in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside surfaces of stand up freezer).

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one oyster tag with no end of batch date recorded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced chicken, and lettuce portioned in pans tightly covered and cooling. CDI: Products vented to allow for proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout bar area. REPEAT VIOLATION CDI: Cleggs on site during inspection. Bait stations for fruit flies placed throughout bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed glasses at the bar wet stacked. Observed one metal pan in the dish area wet stacked.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper goods and cup lids stored under drain lines at self serve area.

4-501.11 Maintain equipment in good repair. Observed several different cooler doors damaged.

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 severely damaged tile in storage area.

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 2 salads in display case tightly covered in plastic containers above 45F. CDI: Items uncovered and taken to WIC to cool. REPEAT VIOLATION Improvement since last inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the bar.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several male employees with beards preparing food with no beard guard. CDI: Employees donned beard guards.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on prep surface. Cloths placed in properly concentrated buckets. REPEAT VIOLATION Improvement since last inspection 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket on the floor. CDI: Bucket moved to appropriate place.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on shelf adjacent to 3-comp. Suggestions for better drying made to PIC. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed 2 damaged gaskets in facility. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed damaged plastic wares in use throughout facility. CDI: Items discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at either bar hand sink. CDI: Paper towels filled by employee.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed plastic wrap in pot of beer cheese being reheated on stove. CDI: Plastic wrap removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on soda gun nozzle at bar. CDI: Employee began cleaning and sanitizing item during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham, grilled onions, diced chicken, lettuce, spinach, tomatoes, butter, and pimento cheese all holding in various units above 45F. CDI: PIC changed all items to time permanently. TPHC forms distributed at time of inspection. (Items were switched to time at last inspection. Regular temperature checks showed that during slower periods food was holding temperature so facility changed back to temperature for items. Today and recently, it is evident that temperature is not going to hold at all due to the volume of food and close proximity of hot units.) VERIFICATION REQUIRED.

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 Observed no time labels for pizzas on display for purchase. CDI: Employee labeled times that pizzas were 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 large cambro of chicken salad tightly covered and cooling in WIC. CDI: PIC moved chicken salad to 3 shallow hotel pans for rapid cooling.

3-501.13 Use approved thawing methods. Observed package of salmon labeled "Remove all packaging. Thaw under refrigeration". Salmon was thawing in sealed packages. CDI: Procedure for thawing changed on site.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed container of salt and pepper, bottle of oil, and bottle of water with no label. CDI: PIC labeled items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sinks, and on shelves. Observed wiping cloths held in soapy water. Observed 2 sanitizer buckets below proper concentration. CDI: All cloths placed in properly concentrated sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked throughout facility.

4-501.11 Maintain equipment in good repair.. Observed split gaskets on pizza make cooler and reach in cooler at hot line.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice spout on soda machine with pink build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blue cheese, cut leafy greens, and tomatoes stored on line above 45F. CDI: Products allowed to be switched to time permanently. PIC indicated that they were in the works of switching items to time because of how quickly product is turned over and the fact that the units are not holding with all of the the cooking equipment in close proximity. TPHC procedures given on site.

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 No written procedures for holding pizza on time. CDI: Pizza was marked, and a chart was created prior to inspection being performed. Procedures are being followed but were not written down. TPHC procedures form given on site.

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 egg patties, butter, sausage, and grits cooling tightly wrapped. CDI: Items unwrapped and cooled properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout bar, around ice machine and throughout back of house.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in improperly concentrated sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor in bar and kitchen areas. 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 bucket with debris inside of it and sanitizer cloudy. CDI: All items corrected by sanitizer buckets being changed.

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

General Comment- 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks on main cook line stored with or above customer items. PIC removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cut tomatoes and dish rag in one hand sink and dressings dumped in another both on the main cook line. Both sinks emptied and cleaned. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in raw bar. PIC replaced soap.

General Comment- 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 cooling log with foods cooling documented. Observed Zucchini not under 70F degrees within 2 hours. PIC looked for zucchini and determined that it had already went out for service during lunch. Ensure proper cooling temperatures are maintained.

General Comment- 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sliced turkey at 130F degrees at carving station. Recommended using TPHC for this turkey. Current turkey reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items in working cooler directly accross from grill above 45F degrees. Tomatoes, lettuce, and cheese were all at 55F-60F degrees. Food items were removed by PIC and taken to walk in cooler to quickly chill. Inspector recommended using TPHC for items in this cooler as there is no lid that can be placed and easily removed for quick service. TPHC template e-mailed for facility to use.

General Comment- 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 turkey cooling on bottom rack of speed rack cut off from air flow. PIC moved sheet pan of turkeys to area of cooler with more air flow to ensure proper cooling.

General COmment- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats throughout (problem also in other areas of airport- HMS host is working to remedy).

General Comment- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several food pans wet stacked.