WORKMANS FRIEND, THE

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed uncovered fries directly touching the bottom of pans of more fries in WIC (trays of fries stacked, without covers). -CDI- PIC unstacked pans of fries. -Observed bowl of cheese placed directly on top of purple gnocchi in prep top. Gnocchi was uncovered (bottom of cheese container was directly touching the gnocchi). -CDI- PIC moved cheese bowl to separate area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed ice machine with visible dark and sticky buildup inside machine, on ice shield. Increase frequency of cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed leek dip without date mark. -CDI- PIC verified when leek dip was prepared and properly added date mark. -Observed roasted chicken (10/2), cooked beets (9/29), and cheese sauce (10/1) held past their 7-day timeframe. -CDI- PIC voluntarily discarded the foods listed. -1/2 points- No point escalation due to significant improvement in date marking since last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.-Observed no labels on bottles of water, oil, and salt. Label all containers with the common name of the food.

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 ceilings and vents above prep coolers/clean dishes with visible dark buildup. Increase frequency of cleaning ceilings.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bags/jackets hanging on dry storage shelf among customer food. Store employee items in designated area to prevent contamination of customer food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed older version of employee health policy with only 5 foodborne illnesses being used. CDI- provided updated copy of employee health policy agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 tags not in chronological order. CDI- tags rearranged.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored above cooked vegetables on speed rack in walk in cooler. CDI- salmon relocated to shelf below ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed blanched fries in bus tubs in walk in cooler from yesterday holding at 43 and 44F. CDI- fries discarded. Observed cooked beet liquid on drainboard of prep sink at 72F that had been cooling for greater than 2 hours. CDI- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk dressing 66F and cooked onions, 50F in ice bath at expo station. CDI- items had been out for less than 2 hours and placed in reach in cooler to cool. Observed parsley buttermilk sauce, swiss chard sour kraut on shelf near door of walk in cooler holding above 41F. All other items in walk in cooler observed holding below 41F. CDI- items were voluntarily discarded. Observed several foods in top of prep unit on line holding at 42-47F. Observed heat lamp directly above unit turned on and likely impacting temperature of products. CDI- heat lamp turned off and lids closed. Burgers were discarded, all foods returned to 41F or lower before end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed golden and purple beets and Shepard pie mix labeled with date exceeding 7 days. CDI- products discarded. Points not escalated due to improvement from previous inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large covered, stacked bus tubs of blanched fries cooling in walk in from yesterday. CDI- fries discarded. Facility typically uses sheet trays on speed racks to cool products. Ensure fries are fully cooled to 41F or lower before placing in covered bus tubs. 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 .

3-304.12 (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 utensils stored in container of water on stove top at 118F. CDI- water reheated to above 135F.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed back flow preventer at can wash not rated for continuous pressure with a spray nozzle hose attached. CDI- water turned off and spray nozzle removed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed roasted tomatoes, turkey, and poached pears in prep unit without date marks. -CDI- PIC verified when all items were cooked by referencing large batches in WIC and properly added date marks. -Observed chutney, roasted brussel sprouts, gold beets, and purple beets in prep unit with date marks exceeding 7-days. PIC verified that the date marks for chutney and brussel sprouts were incorrect and the correct date was within 7 days. PIC properly changed the date mark for both items. PIC voluntarily discarded the golden and purple beets. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed spice containers without labels. Label all containers with the common name of the food.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P -Observed bare-hand contact with ready-to-eat cooked chicken. -CDI- PIC voluntarily discarded the chicken that was exposed to bare-hand contact. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed sliced tomatoes holding above 41F in the prep top unit. All other TCS foods in the unit were at or below 41F. -CDI- PIC voluntarily discarded the tomatoes. -REPEAT- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee handling food without a head covering to protect food from contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue along interior of tall reach-in freezer. Observed dark buildup on white plastic shield in ice machine. Increase frequency of cleaning. -REPEAT-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0ppm chlorine sanitizer concentration. PIC filled up three bay with sanitizer and called repairman. VR required. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and shred cheese holding above 41F. All other items holding 41F and below unit. CDI PIC voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items with date marking of 6/18 and 6/19. CDI PIC voluntarily discarded. Ensure that line check with date marking and temp check is done first thing each morning before any other prep is started. Chutney 6/19, cooked pickled beets 6/16, cooked mushrooms and gnocchi 6/19. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed two packages of ROP fish thawing without being removed from ROP. CDI PIC cut open packages.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates stacked clean that were still wet. Allow to air dry before stacking.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for dish machine. VR required.

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

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 some dust build up on ceiling and wall around ceiling vent. Clean with more frequency.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed potato wedges prepared yesterday in WIC, in deep well, plastic bins with lids secured, holding above 41F. Bins had been in WIC since yesterday. CDI PIC voluntarily discarded. Repeat For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut chard (cut leafy greens) 1/31, cream cheese 1/29, and stew 1/31, held in use past 7 day expiration (date of prep plus 6 = 7 days). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 4 large, deep well, plastic bins with lids secured of prepared potato wedges, prepared yesterday, holding above 41F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm quat sanitizer. CDI Sanitizer was not dispensing correctly, switched to chlorine. 150 ppm .

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 multiple vent covers in kitchen rusted. Observed missing grout in towels throughout prep area. Repeat allowing time to repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored over ready to eat food in reach in freezer. Observed raw salmon stored above ready to eat food in WIC. CDI Items reordered. A For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked beets, beet juice from cooked beets in deep well tightly sealed plastic quart containers holding above 41F. Did not cool correctly from night before when cooked. CDI PIC voluntarily discarded items. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, cut turkey, quail eggs in individual cups holding above 41F. CDI Cut tomatoes and turkey have unknown time of last 41F and below and were voluntarily discarded. Quail eggs were placed in prep top hour prior. Eggs were placed underneath in prep unit to re cool quickly. Repeat. 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 .

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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut turkey, cut tomatoes, cooked beets, with no date marks. CDI PIC date marked items that were in temp from previous cold hold violation. 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 .

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 beets and juice from night before in deep well, tightly secured with lid, plastic containers. Items were holding above 41F. Did not cool properly from day before. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around in prep area.

4-501.11 Maintain equipment in good repair. Observed three door RIC broken and not in use. PIC stated there is order in for new unit.

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 front of reach in freezer and inside with debris, buildup and residue. Increase frequency of cleaning. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple vent covers in kitchen rusted. Observed missing grout in towels throughout prep area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed employee beverages stored on shelf with other customer dishes. Store personal items away from all customer product, equipment, and dishes.

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 multiple mussel tags with no date mark from last shell stock used. VR required. Repeat

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs stored below raw ground beef and pooled quail eggs. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 deep well, plastic container with lid with cut fruit including cut melon, not cooling at a sufficient rate to achieve 41 at 4 hours. CDI PIC put fruit in shallow, open metal pan to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 prep unit on right not holding ambient, or any item in prep unit 41F and below. CDI Cheese was only TCS item that was in unit over night and was voluntarily discarded. All other items were moved. RIC was adjusted and still did not come down in temp. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 Swiss Chard cut with date mark of 6/14. CDI Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 melon cooling in large, plastic, deep well containers with lid not cooling at a sufficient rate to achieve 41F in 4 hours. CDI PIC placed item in shallow, metal, open pan to increase cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates stacked clean that were still wet. Allow to air dry before stacking.

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 front of reach in freezer and inside with debris, buildup and residue. Increase frequency of cleaning.

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

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 multiple mussel tags with no date mark from last shell stock used. VR required

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on white plastic piece inside ice machine. More frequent cleaning is required. Repeat 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some containers stacked clean with debris. Observed can opener with heavy residue. CDI All items returned for re wash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(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 toaster with heavy build up. Observed shelving with dust and beginning to rust. More frequent cleaning, and resurfacing needed. Repeat

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on white plastic piece inside ice machine. More frequent cleaning is required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes put into hot holding 1/2 hour prior holding below 135F. CDI PIC quickly reheated mashed potatoes to 165. 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 multiple TCS items in prep top with past issues holding above 41F. All items voluntarily discarded. PIC turned down thermostat of RIC and ambient reading 41F and below. Observed aioli with garlic and oil holding above 41F in an ice bath. Had been placed in ice bath 20 min prior. CDI PIC placed aioli in RIC to quickly cool and keep. Facility continues to have issues with prep unit. Will to visits to ensure long term compliance. RCP and ITS discussed if issue persists. 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(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed eggs in WIC holding above 45F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 toaster with heavy build up.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Oysters and mixed beer batter holding above 41F in the RIC. PIC stated the RIC had not been open today. CDI PIC voluntarily discarded items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of canned goods and box of bagged chips on floor. Must be stored 6 inches above.

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

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

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

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 mussel tags on site for last 90 days but were not in chronological order. CDI: PIC put tags in chronological order.

3-302.11(A)(2) FOOD shall be protected from cross contamination by preparing each type of FOOD at different times or in separate areas; Observed food preparation at 3-comp sink with raw fish being thawed in middle compartment with sheet pans as dividers to discourage splash back and the right compartment of same sink with sliced potatoes being prepped. CDI: PIC moved food from prep sink and into separate areas. Prepare foods in separate areas. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with 0ppm chlorine sanitizer concentration. CDI: PIC primed dish machine and chlorine concentration reached 100ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items (see temp chart) in flip top/RI unit with temperatures above 41F. PIC stated that the cooler was stocked around an hour prior. PIC stated that the unit has a history of having issues and they were using TPHC but stopped when the cooler was functioning properly. CDI: Items moved to WIC to quickly cool. Observed blanched fries in RI unit with temperatures above 41F. PIC stated that product had been out for a little while during prep today. CDI: PIC took fries to WIC on sheet pan to quickly cool to 41F or below. 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 .

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 multiple boxes of single service cups and boxes being stored on floor in hallway.

4-501.11 Maintain equipment in good repair. Observed flip top/RI unit holding an ambient air temperature of 45F. PIC stated that the unit has had issues in the past. EHS gave TPHC form to operators and reviewed the information. Facility will use time to hold food for 6 hours and technician has been contacted to service equipment. Verification visit required within 10 days to ensure cold hold compliance. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple vent covers in kitchen rusted.

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 . Pickled cauliflower (44F) and buttermilk chive dressing (54F) were above 41F in ice bath. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler. Use more ice in the ice bath to hold TCS foods below 41F. 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 . Cut tomatoes and pasta were cooling in sandwich cooler tops. TCS foods shall be cooled in equipment that is designed to rapidly cool food, such as the walk-in cooler or freezer. CDI - PIC placed items in walk-in cooler. REPEAT. Reduced to half credit due to vast improvement from last inspection.

4-501.11 Maintain equipment in good repair. Some shelves in walk-in cooler and in dish area are beginning to chip and rust. Replace rusted shelves. REPEAT. 0 pts.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove old ice machine in back of establishment to prevent becoming a potential pest harborage. 0 pts.

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. Floor in small bar area needs additional cleaning. 0 pts.

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. Employee drink observed on prep table beside deli slicer. Store employee drinks in a separate area away from food or clean food-contact equipment. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed placing raw beef patty on grill with gloved hands and then discarded gloves. Employee began handling clean utensils and pans without washing hands. Employees must wash hands when switching between working with raw animal foods and clean utensils or equipment. CDI - Employee instructed to wash hands and did so correctly. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Soup measured 68F at 4:15PM. Soup still measured 63F at 5:30PM. Brussel sprouts began cooling at 11AM and still measured 44-45F at 5:30PM. TCS foods must be cooled to 41F within 6 hours. CDI - Brussel sprouts discarded and ice wand added to soup. REPEAT

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 . Boiled eggs, Brie, cooked vegetable mix, and shredded cheese measured 44-47F in walk-in cooler. Blue cheese, tomatoes, shredded cheese, and arugula in sandwich cooler measured 43-52F. Cooked onions and buttermilk chives measured 51F in ice bath. Cartons of half and half and heavy cream in bar cooler measured 47-48F. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods in sandwich cooler placed on TPHC. Items in ice bath moved to reach-in cooler to cool. Half and half and heavy cream discarded. TCS foods in walk-in cooler began cooling to around 41F by end of inspection once employees kept door closed. Recommend walk-in cooler be checked by technician to verify it is working optimally. VR - Verification required within 3 days that sandwich cooler is repaired. //3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety 3 boxes of raw shell eggs measured 49-50F in outside walk-in cooler. Raw eggs must be held at 45F or less. CDI - Raw eggs moved to inside walk-in cooler.

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 . Soup cooling in deep large container during inspection. CDI - Ice wand added to soup. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Establishment has large open windows in side bar. No insect control device present. Prevent potential insect entry by air curtains, mesh screens, or other effective means. No insect control needed if it is not needed due to weather. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in kitchen. Ensure food is covered and protected to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee cutting onion with wristband on wrist. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting potatoes directly out of box. Wash fruits and vegetables thoroughly before use. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler and 3-door reach-in cooler. Rusted shelves present in walk-in cooler. Outside walk-in cooler is holding at 47F. Do not store TCS foods in outside walk-in cooler. 0 pts.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips.

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 no written procedures. CDI, EHS educated PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed concentration of dish machine at waiter station at 10ppm. CDI, concentration adjusted to 50ppm.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed mashed potatoes cold holding above 41F after cooling overnight. CDI, item discarded by PIC. Observed chicken soup at 82F at beginning of inspection. PIC states food was cooling when he arrived at 12:30. PIC states he does not know what time food was at 135F. CDI, item reheated to 175F to restart cooling process.

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 mash potatoes cooling in large covered container. CDI, item discarded by PIC. EHS and PIC discussed temperature monitoring during cooling process. PIC states facility does not use cooling log. EHS provided cooling log.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at women’s restroom. Need cleaning.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled pans stored as clean. Observed pans stored on bottom shelve or drying rack, close to floor. CDI, items removed for Wash/Rinse/Sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white catch plate.

Repeat: 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. - Observed tomato soup at 89F (5PM). PIC states item was placed in cooler at 3PM. CDI, item discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, salmon, cooked mushrooms, pasta, Brie, veggie chili, chutney, purple potato, half and half, and whole milk cold holding above 41F. Observed internal temperature of prep unit at 41F and reach in cooler at 44F. Observed dates of 9/26 and 9/27 on items. PIC foods are cooled before placing in prep unit. PIC states reach in cooler is mostly used for glassware. CDI, items discarded by PIC.

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 tomato soup cooling in full container with lid on. PIC states facility uses ice wand and ice baths to cool items. CDI, items discarded by PIC. EHS advised PIC to monitor cooling process and temperatures and adjust methods accordingly.

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 utensils stored in lukewarm water (78F). CDI, items removed for Wash/Rinse/Sanitize.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw shell eggs stored above raw bacon in walk in cooler. CDI - Bacon relocated.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed beef stew cooling in walk in cooler at 0.06 rate. CDI - Spoons placed into containers for active stirring and moved for access to fans. Observed cauliflower pate without change in temperature in over 1 hour in walk in cooler. CDI - Uncovered to cool more efficiently in walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes holding at 126 in steam table. CDI - Placed on stove for reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS products cold holding above 41F in flip top units - see temp chart. PIC stated all products were held from previous day in units. CDI - Items 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 housemade tartar sauce in bottle and large container (2/26), three containers of bacon fat (3/2, 1/21, & 2/21), and Onion aioli (2/26) date marked. Time/temperature has expired for all items listed. CDI - 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 cauliflower pate cooling in tightly closed containers in reach in unit and walk in cooler. CDI - Containers opened cool more efficiently. Observed beef stew cooling densely packed in large containers with no active stirring in walk in cooler. CDI - Spoons placed in containers and active stirring began.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two female employees and one male employee preparing food without hair restraints. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf. REPEAT.

4-501.11 Maintain equipment in good repair. Observed large gash in front of walk in cooler (under door frame) in need of repair. Observed door on flip top unit not secured to hinge.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine in need of cleaning. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat foods in walk in cooler. CDI - PIC reorganized to correct storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed main dishwasher providing 0 ppm chlorine. PIC made a call to chemical company for service. Verification required within 10 days of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cherry tomatoes, and flounder holding at 44F in cold side flip top. CDI - All items discarded. REPEAT. EHS will re-visit to ensure cold unit is able to cold hold TCS foods at 41F or below. Facility currently running on limited menu and TCS items will not be kept in unit until repairs can be made.

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 curry sauce held in flip top since previous day without date mark. CDI - PIC correctly date marked container for 9/17. 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 apples with date mark of 9/10; time/temperature window had expired. CDI - Discarded. REPEAT.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked on clean dish shelving. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in dry goods area in need of cleaning. Observed air filters on outside of ice machine in need of cleaning. Increase cleaning frequency. REPEAT. *Points kept at zero due to low risk and improvement in overall cleaning*

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn faucet off with bare hands. CDI - EHS educated employee on correct handwash procedure. Hands were re-washed correctly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple employees don gloves without handwash prior. CDI - Hands were washed properly before glove use.

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 bare hand washed apples. PIC stated apples were used for garnish and would not be cooked. CDI - Apples discarded. EHS educated employees on eliminating bare hand contact with ready-to-eat foods.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed shield inside ice machine in need of cleaning. Observed build up on soda nozzles at outside bar. Increase cleaning frequency. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer dispensing at 0 ppm at 3 comp. sink. CDI - PIC replaced with new bottle of quat sanitizer; sanitizer dispensing at >200 ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed whole roasted turkeys cooling in walk in cooler; PIC stated he was unsure of the start time of cooling process. Roasted turkey at 74F at 3:20 pm; did not meet cooling parameters. Observed roasted tomatoes, cooked mushrooms, and heat treated apple chutney cooling in walk in cooler; no change in temperature within 35 minutes. CDI - Roasted turkeys voluntarily discarded. Tomatoes, mushrooms, and apple chutney spread onto sheet trays to cool rapidly. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe cooked carrots, tomatoes, burgers, apple chutney, sliced turkey, cooked mushrooms, sausage rolls, and brussel sprouts holding above 45F in flip top cooler. CDI - Cooked carrots spread on sheet tray to cool rapidly in walk in cooler. All other items voluntarily discarded. Facility will keep products on ice until flip top unit can be repaired.

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 turkey in walk in cooler date marked for 8/6. CDI - PIC voluntarily discarded all items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted tomatoes, cooked mushrooms, and heat treated apple chutney cooling in walk in cooler; no change in temperature within 35 minutes. All items were densely packed in closed plastic containers. CDI - Tomatoes, mushrooms, and apple chutney spread onto sheet trays to cool rapidly. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oranges stored on floor in outside beer cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on side of sanitizer buckets. Observed towels not covered by sanitizer in bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents on outside of ice machine in need of cleaning. Observed bottom of reach in freezer in need of cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and trash collecting in waste area in back of facility. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed multiple small trash cans used for waste with doors open.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken stock , mashed potatoes, and potato wedges cooled from last night at greater than 41 degrees. CDI cooling window missed product 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 chicken stock, mashed potatoes , and potato wedges cooled in too great of volume and covered . CDI cooling window missed products discarded. Repeat Violation

3-501.13 Use approved thawing methods. Observed white pudding thawing sittin in bus tub on counter . CDI instructed PIC to remove and take to walk in.

4-501.11 Maintain equipment in good repair. Observed low boy behind cook line gaskets on each door in need of replacement. -0 points-

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 maccaroni cooling greater than 2 hours at 83 degrees. CDI discarded. Observed rice cooling at improper rate. CDI changed cooling method.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tcs foods in prep unit greater than 41 degrees but less than 45 degrees. -0 points-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed boursin cheese dated 3/9 . CDI 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 pasta cooling in large deep lexan and tighly covered . CDI cooling window missed food discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed greens and butternut squash at greater than 45 degrees in prep unit 2 CDI these items placed on tphc until unit can be repaired paper work for tphc provided. . Observed potates in walk in 2 at greater than 45 degrees see chart above. CDI items 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 sandwhiches in walk in cooler which were previously frozen and rethawed only the prep date is being used . CDI remarked with thaw date. Points not escalated due to improvement in this area.

4-501.11 Maintain equipment in good repair. Observed prep unit 2 unable to maintain temperature ambient temperature observed to be 50 degrees.

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 sale dates not being recorded on shellstock tags . repeat violation 10 day verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice machine in need of cleaning.

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 tomato sauce and vegetarian chilli held greater than 7 days . CDI 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 sausages in prep unit frozen and only had date prepped on them . CDI Advised on proper marking of freeze and thaw dates.

3-501.13 Use approved thawing methods. Observed foods being thawed under running water measuring 84 degrees.

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 numerous tags with no sale date. 10 day verification required. 3-402.11 Parasite Destruction - P Observed cold smoked salmon on menu no parasite letter available at time of inspection. 10 day verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon on menu with no reminder (asterisk) linking it to consumer advisory.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on both prep units in rear kitchen. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden serving boards with large cracks making the boards absorbent and impossible to sanitize.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on dumpster.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed kitchen dish machine dispensing 0ppm of chlorine sanitizer. After priming machine and PIC readjustment of the feeder lines, machine was observed to be dispensing 100ppm chlorine sanitizer. Employees should utilize test strips to ascertain whether or not machine is properly functioning before use..

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a scooping device stored with handle inside the dry good product. Observed a handle-less container used as scoop in a dry goods container. Scooping devices such as these should be stored with handles outside of the product, such that no hand contamination of the product may occur. Scooping devices were removed by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked plastic containers in the clean dish area.

4-501.11 Maintain utensils in good repair. Observed a heavily burnt plastic lexan pan stored as clean in the dish area. Damaged utensils must be repaired or replaced. Item was discarded.

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 dish machine rack slide coming unsealed from the wall and collecting black residue, observed walls near the dish machine collecting debris, observed wall damage near rear door and back hallway area. Observed air vents throughout kitchen and server area collecting heavy amount of dust build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed disorderly storage of employee bags, jackets, and other items in the rear canwash/dry storage area. Employee items were stored on/in contact with dry good packages. Employee items should be stored in areas with strict segregation from food or utensils.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored over cleaned dishes in the dish machine area. Bottle was removed by employee. Ensure that employees store drinks in areas where a spill will not result in contamination of utensils, single use articles, food, or food service related materials.

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

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items such as paper towels and napkins on the floor of the main hallway.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on the exterior of several non-stacked mayonnaise containers used as containers for food/clean utensils.

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 dish machine rack slide coming unsealed from the wall and collecting black residue, observed wall damage near rear door.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating while cooking on the grill line. PIC ordered employee to dispose of food, employee washed hands and donned gloves. Ensure that employees are not eating in food preparation areas.

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 such as cooked sausages and potatoes being kept on a 4 hour time window without any documentation of TPHC procedures or discard times. Items are only kept on TPHC during the weekend brunch service, from 10AM to 2PM. Facility must still mark these items for the time of discard, as well as have documented procedures for tracking the items. EHS emailed PIC a TPHC template, will revisit facility by 5/8/17 to verify implementation of a proper procedure.

"3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed brunch menu consumer advisory incorrect. Undercooked items such as eggs are asterisked, which leads to the reminder portion of the advisory, but no disclosure portion is listed. Facility should have a disclosure clause that states that the items may be served undercooked or raw, in addition to the reminder. EHS will verify that corrections are being made to the menu by 5/8/2017

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach spray bottle unlabelled in the rear beer cooler. Item contained chlorine bleach. All chemical spray bottles and working containers shall be labelled. CDI by PIC labelling item.

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 masking taped over hole in the wall near the rear employee door.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating a sandwich in the kitchen area. Employee discarded and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar area dish machine showing only 50ppm, which is the exact minimum level. Ensure that strips are used to maintain proper levels and monitor function. PIC primed machine so that stronger concentration is reached.

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 fried asparagus cooling on a sheet rack in the kitchen under no temperature control, observed blanched potato wedges cooling on a sheet rack under no controls. Both items were below 135F. Asparagus had been cooling for an hour and a half according to an employee, and was temped at 80F. Item placed into walk in cooler to cool, as were the potato wedges. Ensure that cooling foods are monitored and placed into an active cooling procedure once they reach 135F.

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 facility leaving items to cool on sheet pans in the kitchen under no controls. Items should be actively cooled once they reach 135F. CDI by placing items into the freezer to meet the 2 hour to 70 window.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. 0pts - Observed head chef with bandaged hand due to burns. As the person in question is unable to properly wash hands, they should not engage in any activities in which food contact surfaces, food, multi or single use utensils, or kitchen surfaces will be contaminated. Chef is able to work in a supervisory role without contamination, but must not engage in the aforementioned activities. EHS did not observe chef handle food.

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 1pts- Observed tags without proper date or without a date. Some tags were said to be old by PIC and some only had a number of which day the shellstock was sold without the month. CDI- PIC added the month to the tags and education was provided on how to properly record and retain the shellstock tags.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 1.5 pts- Observed a food processor stored clean with food debris inside. Also, observed a can opener soiled and in need of cleaning. CDI- PIC moved items to dish pit 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 1.5 pts- Observed blanched fries and mashed potatoes at 70-80F at 3:45PM. PIC stated they were cooked at 1:30PM, which does not meet cooling parameters. CDI- PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT 1pt- Observed macaroni, blanched fries, shepherds pie meat in plastic bus tubes covered at 50F. CDI- PIC was told to move items to freezer or find other means to cool food quickly such as ice baths/wands. PIC voluntarily discarded items.

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. 0pts - Observed utensils being stored in sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- Observed food debris build up around prep line coolers and grease build up on cooking equipment.

5-501.114 Ensure drain plug on dumpster, waste containers is in place. 0pt- Observed drain plug missing at large dumpster. Replace drain plug to prevent pest harborage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cooked Brussels sprouts and sausage stacked high in the prep top and above 45F. CDI - the top layers were discarded. Observed fries out on the counter at 83F. CDI - fries were placed back in the walk in cooler to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of shepherds pie and mac and cheese cooling with lids on. CDI - lids were removed to facilitate cooling.

General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket on the floor at the bar. CDI - bucket was elevated.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bowls stacked wet

Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 3 coffee mugs, keys and a coffee container on the drying rack.

Repeat violation 5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink in the women's restroom reaching 77F, the men's reaching 89F and the bar sink reaching 70F. Adjust to maintain at least 100F. Verification required 4/6/2016

General comment 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed bar dish machine not sanitizing properly. CDI - facility called eco lab and will use the dish machine in the back until it is repaired. Verification required 4/6/2016

4, Repeat violation 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 shepherds pie in the walk in at 49F. Shepherds pie was from 3/27. CDI - shepherds pie was discarded.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units and the outside beer walk in cooler. Replace gaskets. Observed metal threshold missing at the front of the beer walk in cooler. Raw wood is exposed. Repair.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a personal drink above facility food in the walk in cooler. CDI - drink discarded. Observed a jacket and purse hanging on the drying rack. CDI - items removed.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed women's restroom reaching 75F and the mens reaching 90F. Adjust to maintain at least 100F. Verification required 12/23/2015

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 cooked pasta at 70F in the walk in cooler. PIC stated it was made 3 hours ago. CDI - PIC discarded the pasta. Observed another container of pasta at 48F in the walk in cooler that was made yesterday. CDI - pasta was discarded.

General comment 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 unlabeled.

General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets on the floor. CDI - buckets were elevated.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee use bare hands to turn off water at hand sink. CDI by instruction.

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 no dates written on tags of mussels and tags not stored in chronological order. CDI by instruction. Verification required. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility undercooking salmon (consumer advisory present on menu). Invoice of salmon states farmed however ore information needed regarding salmon to ensure that is either aquacultured or frozen for parasite destruction. Verification required.

by 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxes of lemons stored over containers of chicken stock in walk in cooler. CDI by rearranging unwashed produce to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter, quail eggs and sliced tomatoes in top of prep units overstacked above rim of pan and therefore temperatures of these items were above 45F. CDI by taking excees amount and placing in under section of unit.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu missing disclosure statement (These items are cooked to order or similar statement). Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large tightly covered bucket of macaroni 80F cooked earlier today. CDI- by uncovering and putting ice in bucket to help facilitate cooling. Observed speed rack in walk in cooler with cooked trays of potatoes intermingled with items that were cooked yesterday. The hot potatoes increased the temperature of the other cold items surrounding them. Ensure sufficient space and air flow around products to facilitate cooling.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 78F in sink while employee was actively washing utensils. CDI- solution emptied and refilled. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dirty solutions in sink and employee actively washing utensils. CDI- all solutions were emptied and refilled.

Maintain storage at least 6" off of floor to facilitate cleaning. Observed many boxes of beer and wine stored on floor along hallway.