PIEDMONT SOCIAL HOUSE

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- *Observed - PIC pick up empty bucket of Dish Machine Sanitizer then attempt to grab clean metal sheet tray for cooling buffalo dip. *CDI - PIC washed hands and put on Gloves before beginning food prep process. *Observed - PIC use cellphone before putting on gloves to engage in prepping Chorizo Queso for Order. *CDI - PIC discarded gloves, washed hands properly and put on gloves before engaging in food prep.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Spoon stored in the basin of cook line handsink and ice stored in basin of back handsink across from drink station. *CDI - PIC removed spoon and EHS educated PIC on proper use of handsink and recommends they train staff on proper use of handsink.

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 - No parasite destruction form available during time of inspection. *CDI - PIC called provider, requested and obtained copy of parasite destruction letter.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Half Gallon of buttermilk stored below raw chicken breast in Standing 2 Door RIC. *CDI - PIC moved buttermilk to top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 slicers and 2 metal containers with dried food debris build stored clean. *CDI - PIC removed items and placed them into dish area to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 - Mashed Potatoes, Mac N Cheese, Loaded Potato Soup, Chicken Tortilla Soup and Fingerling Potatoes in WIC all items prepped yesterday temped above 41F, see temp chart for details. *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 - Sliced Tomatoes, Shredded Lettuce, Sliced Cheese in Grill Flip Top Unit and Boiled Eggs in Salad Flip Top Unit above 41F. PIC stated lids to unit were open for extended periods of time during this mornings prep. EHS recommends PIC keeps lids shut to unit as often as possible. *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 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 - Mac N Cheese and Mashed Potatoes in WIC from yesterday without date marking. *CDI - PIC voluntarily discarded items. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- *Observed - Salmon and Steak items listed on menu that do not have an asterisk guiding consumer to the consumer advisory footnote.

*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 - Mashed Potatoes, Mac N Cheese, Loaded Potato Soup, Chicken Tortilla Soup and Fingerling Potatoes in WIC all items prepped yesterday temped above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Bag of Raw Shrimp thawing in bowl of stagnant water in 3 Compartment Sink. *CDI - PIC removed item and placed it into WIC.

4-501.11 Maintain equipment in good repair. *Observed - Grill Flip Top Unit unable to maintain proper Cold Holding temperatures and Self Latches to Kitchen WIC and outdoor WIF in disrepair. Please repair these items to ensure proper cold holding is consistent throughout establishment kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee Phone and Vape stored on Prep table right of Salad Flip Top Unit. *CDI - PIC removed items.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee engaged in food prep without training on employee health policy and reporting agreement. *CDI - PIC had employee read and sign employee health policy reporting agreement provided in both English and Spanish by EHS. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Handsink next to Sautee Station without paper towels. *CDI - PIC discovered dispenser in disrepair and provided paper towels for handsink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Open package of Raw Beef Patties that had blackened due to not being protected/covered properly. *CDI - PIC voluntarily discarded item.

*REPEAT* 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). *Observed - Items in Flip Top Units portioned from WIC without date mark tracking to units. *CDI - PIC date marked items. *Observed - Items in Flip Top Units from yesterday without date marking. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Sliced Tomatoes, Plastic container of Coleslaw and 2 Suran Wrapped quarters of Lettuce Heads cooling from prep with little change in temperature after 40min. *CDI - PIC unwrapped items and placed them into metal containers to improve 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 .

*REPEAT* 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Multiple Dressings without labels to easily/properly identify substances within.

4-501.11 Maintain equipment in good repair. *Observed - Quaternary Sanitizer dispenser unable to dispense chemical at proper concentration. PIC will fill up sanitizer at 3 compartment sink by hand and train staff to do the same until dispenser is repaired. PIC stated company will try to be here to repair dispenser by end of days if not then by tomorrow morning.

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 - Food and Debris build up under and behind kitchen equipment.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 metal containers stored clean with minor dried food debris. *CDI - PIC placed items into 3 compartment sink to ensure dishes are washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

*REPEAT* 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). *Observed - Boiled Eggs in Salad Unit, Cooked Pork Belly, Cooked Brussel Sprouts and Cooked Fingerling Potato’s in 2 Door Standing RIC and Cooked Wings and Shredded Cabbage in WIC without Date Marking. *CDI - PIC voluntarily discarded Boiled Eggs and PIC properly date marked remaining items as they were prepped yesterday. 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 .

*REPEAT* 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 - 4 Squeeze Bottles in back 2 Door Lowboy without labels to properly indicate substances within bottles. *CDI - PIC labeled items.

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 - Grease and build up on exteriors of cooking equipment. Clean frequently to avoid build up.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- 6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Cook line handsink without hand soap and paper towels available. *CDI - PIC supplied handsink.

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 - Ribs date marked 09/25 placing item past 7 day date mark parameters. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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). *Observed - Kimchi without date marking in Salad flip top unit. PIC stated item is a commercially packaged product. EHS educated PIC on necessity of date marking commercial products once opened. 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 - Raw Salmon and Raw Salmon Bites cooling with tight suran wrap covering containers in Left Flip Top Lowboy. Raw Shrimp with tight fitting suran wrap covering containers in 2 Door Standing RIC. *CDI - PIC moved items to WIC to assist with rate of 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 .

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 - Multpile squeeze bottles of sauces and oils without labeling to properly identify contents within.

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 - Floors and wall behind fryers, grill and ovens with heavy grease and food debris build up. 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 - Outdoor WIC floor raising. Reseal WIC floor to the foundation to leave surface smooth and easily cleanable.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink stored above sliced cheeses in right flip top lowboy. *CDI - PIC voluntarily discarded item and cheese below it.

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. Multiple employee drinks stored on high shelf. CDI - Discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Dirty tub stored in handsink. CDI - Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Garlic in oil mixture sitting at room temp. Cheese and corn recorded above 41F, 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw beef thawing in sitting water. CDI - Running water turned on.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies present in kitchen. Contact pest control.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw egg mix stored above cooked chicken wings inside WIC. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of metal containers with sticker residue and stacks of metal sheet pans that were greasy to the touch. CDI-PIC set aside utensils to be rewashed. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers of spices and bottle of oil that did not have labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of oil stored on the floor by handwash sink. PIC moved oil to shelf by fryer.

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 ladle stored inside raw egg waffle mix container that was not above the top of the container. PIC removed ladle and set ladle on small sheet pan by waffle iron.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. PIC voluntarily discarded cutting board.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with broken, top left side lid. PIC stated they would contact property manager to replace lid.

5-202.12 Provide at least 100F water at handsinks. Observed men's and women's restroom handwash sinks temping at 73F.

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 one bag of pepperoni with frozen date and one container of salami without date labels. PIC stated both items were opened on 10/20 and that pepperoni arrives frozen and is date marked with date frozen. EHS spoke with PIC about including the date that pepperoni is removed from WIF. CDI-PIC added date labels. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed one dented can of tomato sauce. CDI-PIC set aside can to be redeemed for a credit by vendor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers wetstacked on storage shelf. PIC separated containers.

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 outside of metal container and handle of ladle with food residue stored as clean. PIC set aside items to be rewashed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employees return from outside the establishment without washing hands before donning gloves to continue food prep. CDI-PIC spoke with food employees and provided education and hands were washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken, raw beef, and raw shrimp above 41F in the back section of WIC that is a converted freezer (see temp chart). CDI-PIC voluntarily discarded raw shrimp and moved raw chicken and raw beef into main section of WIC to cool. Repeat, but points deescalated due to facility improvement with cold holding throughout establishment. PIC requested maintenance during inspection, VR within 3 days to check back section of WIC. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw salmon and raw steak thawing under running water with food items basin of water temping at 78F. CDI-PIC added container of ice to drop temperature of water below 70F.

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 bottles of oil and water without labels.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed several containers of plastic containers with cracks and chips. CDI-PIC voluntarily discarded containers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef patties stored above RTE chicken in undivided cold drawers underneath grill. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Cut lettuce, sliced tomatoes, and sour cream above 41F in prep top across from fryers. PIC voluntarily discarded sliced tomatoes, sent cut lettuce and sour cream to WIC to cool. Temperatures of low reaching part of unit were 41F and below. Establishment to use emergency TPHC for TCS foods held in the prep top until maintenance can be performed on unit, all other cold holding units were properly functioning. PIC contacted owner who placed work order with service company for maintenance for 12/22. VR for checking cold holding prep top unit on 12/22. 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 .

3-501.15 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 prepped raw chicken and marinara sauce with plastic covers and lids during cooling process and marinara sauce stored in a deep plastic container. CDI-PIC separated marinara sauce into two metal pans and removed plastic covering of chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 thawing salmon without any openings of ROP packaging during thawing process. PIC cut slits into ROP packaging.

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 one plastic cup stored in salt container. PIC discarded cup. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food employee stored in-use knife in between two prep tables. PIC provided education and removed knife to be washed and replaced it with a clean and sanitized knife.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers and sheet pans wet stacked. PIC spoke with dishwasher about wet stacking and dishwasher separated out equipment to air dry.

4-501.11 Maintain equipment in good repair. Observed small leak in the corner of the sanitizing basin of the 3 comp sink. PIC requested maintenance for leak.

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 moderate buildup of grease underneath middle fryer along the sides of fryer and on the wheels of fryer.

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 functional, but damaged soap dispenser in handwash sink by kitchen entrance. PIC had work order placed for soap dispenser prior to inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41. Please see temp chart. CDI PIC voluntarily discarded Will Come back for cold holding 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 .

3-501.18 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 2 pans of shrimp that was out of date. CDI PIC voluntarily tossed. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee wiping dishes after removing for dish machine. PIC told employee not to wipe sanitized dishes.

4-501.11 Maintain equipment in good repair. Observed WIC and RIC are not keeping Temp.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill water into ice bath at hand sink. CDI - PIC was educated on the use of hand sink and the proper sinks to be used for other purposes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pico. Shredded cheese, salad, goat cheese, salmon, steamed broccoli, and cooked veggies inside the prep unit held above 41F. CDI - Items placed in the prep unit at 12:30 PM were put on 4 hours TPHC and then will be discarded. PIC stated that pico, shredded cheese, goat cheese, and salad were placed in prep unit at 12:30 PM. CDI - Salmon, Broccoli, and cooked veggies were in prep unit since the previous day and were voluntarily discarded. Maintenance man is on site. 3 day VR is required for cold holding at prep unit.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pico de gallo, steamed broccoli and cooked veggies stored inside a RIC with no date marking. CDI - All unlabeled items were discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed large container of sugar with no label. CDI - PIC labeled container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were separated to allow proper drainage.

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 sticker residue on the exterior of pans stored as clean. CDI - The pans were moved to the dish machine to be properly cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed incorrect date marking on broccoli. CDI - The incorrect date was replace with a corrected label. Observed Pico de gallo made the previous day with no date marking/label. CDI - The PIC added date label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 or 4 food employees on the cook/make line with no hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. No point escalation improvement observed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket/garment hanging on the can opener. CDI - PIC removed item.

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 cut tomatoes, sliced cheese, cut lettuce, cheese crumbles, shredded cheese and slaw all above 41F, see temp chart. CDI- PIC was able to move items to walk in to quickly cool back to 41F.

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 several squeeze bottles in use on the cook line without a label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee preparing food with hair on the head without a head cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal containers still wet stacked together.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed low boy/prep unit functioning at 43-47F. Facility has enough cold holding equipment to maintain all TCS foods at or below 41F. Observed several cutting boards in need of replacement or resurfacing due to deep cuts and grooves.

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. 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 floors throughout the kitchen in need of resurfacing due to chipping paint and rough edges.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with food residue. Per PIC, can opener was clean and last used the day before. CDI: can opener placed in the 3 comp sink to be w/r/s. REPEAT VIOLATION 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup. Recommend to clean as often as needed. REPEAT VIOLATION -3-

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 a small container of mac n cheese hot holding at 128F. CDI: queso reheated to above 165F before end of inspection. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an abundant amount of fruit flies below the draft beers counter. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior wall of the ice machine accumulating black residue. Observed tortilla chip bin not cleaned from the day before. Clean and maintain. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some “clean” dishware with some food residue. CDI - taken to the dishmachine to be rewashed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed TCS foods opened/prepped on Sunday not date marked (facility is closed on Mondays): shredded cabbage, cooked broccoli, pico and goat cheese. CDI - Allowed to properly date mark.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Discussion with PIC and reviewing the menu, all protein items (chicken, shrimp, corn dogs, etc.) have an asterisk and there is a disclosure, however no items on the menu are cooked to order. To prevent confusion remove the asterisks on those food items that are not served raw or undercooked. Verification visit required within 10 to ensure compliance.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice cream scoop with the handle in the ice cream. CDI - PIC removed the ice scoop.

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 refrigeration gaskets accumulating food residue and debris. Observed the bar soda nozzle holders accumulating sticky residue. Clean and maintain. -REPEAT-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility is missing a vomit and diarrhea cleaning procedure. CDI - EHS provided a link to the state plan and discussed requirements with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on containers and scoops stored as clean. Observed food debris had fallen on plates on shelf behind cook line.

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. Observe food handle in contact with flour.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of napkins stored on the floor in employee break area. CDI - Box was moved off the floor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in crevices beneath ice bin lids at soda fountains. Observed build up on nonfood contact surfaces of waffle irons. Observed build up in handsink at bar next to dartboards and bowling lanes. Needs cleaning. REPEAT. Points not escalated due to improvements made since previous inspection.

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 substance on floor behind bar next to dart boards and bowling alley under sink.

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

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon on salad menu missing asterisk linking to consumer advisory. 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in crevices of gaskets and some build up on shelving in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in walk in cooler 2.

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 black build up at caulk line at three compartment sink and pre wash sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans with food debris stored as clean . CDI took pans to rewash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans with food debris and sticker residue stored as clean. CDI took to rewash.

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 disclosure missing from menu for undercooked burgers. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in coolers not holding tcs foods at 41 degrees or less . CDI emptied both cooler and took out of service until technician could evaluate units. 10 day verification required.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy freezer , two grill drawers, and reach in 1 in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minimal build up of food debris on shelving in walk in cooler. -0 points-

3-402.11 Parasite Destruction - P Observed no parasite destruction letter on site at time of inspection. 10 day verification required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in kitchen being used with no measurable concentration of sanitizer. CDI primed dish machine and proper sanitizer levels achieved. Dishes washed this morning were taken to be rewashed.

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 gaskets on low boy freezer and lower left grill drawer in need of replacement. -0 points-

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 black mold buildup on walls at dish machine. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed FCS of dicer blades with debris build up and stored as clean. Observed several plates with food debris. CDI PIC placed dicer and plates at 3 comp sink to be properly washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, cut lettuce, coleslaw, and pimento cheese cold holding above 41F (see temp chart). Ambient temperature of reach in unit was 50F. CDI PIC voluntarily discarded all TCS food items in the reach in unit and stated will discontinue use of unit until serviced. PIC called for service today. Verification required.

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 containers of cooked sausages (3/5) and roasted garlic (3/3) held past 7 days. CDI PIC voluntarily discarded sausages and garlic.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked. Ensure to allow proper air drying before stacking. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks, phone, and backpack stored on prep tables. Ensure to designate an area for employee items. Repeat violation.

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 tomatoes and crab sticks opened/prepped the day prior not date marked. CDI PIC added date during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of water/oil by grill not labeled. CDI PIC labeled bottles during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths not held in sanitizer. CDI cloths were removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked. Ensure containers are air-dried before stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with groves and stained in need of resurfacing or replacing. Repeat violation. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several plastic containers with cracks in the food-contact surface side. Ensure to replace. CDI PIC voluntarily discarded cracked plastic containers during the inspection.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored with food for public in the walk in cooler. CDI PIC moved drink to designated area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI phone was removed during the inspection.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal food stored on top of dishwasher.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pimento cheese recorded above 45F (see chart). Product was made 2 days ago. PIC cheese was heated up with other ingredients, mixed with other foods and placed in large plastic tub with wrap on. Thus, product failed cooling. Cooling methods discussed with PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Dinner and lunch menu is offering undercooked hamburgers but does not have disclaimer on menu. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed poor cooling methods of pimento cheese (see # 18) as well as gracy cooling in large plastic tub. CDI- Gravy moved to metal ice bath.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in bar areas. Facility must monitor and possibly have pest control come out more often. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Main prep cutting board in need of replacement as well as some single service cutting boards.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Pitcher stored in handsink. CDI- Pitcher removed. Do not store anything in handsinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates and knives with dried food debris. CDI- Taken to dishwasher. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at dishwasher at far back bar is dispensing 0ppm bleach. Facility will use other dishwasher to operate and will call maintenance to look and repair dishwasher. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Meatballs in flip top unit recorded above 45F (see chart). Product was overstacked. CDI- Top layer removed and brought to WIC to cool down.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Wings had a discard date of 11/1 (day 7) and was in cooler. CDI- Wings discarded. 3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Pulled pork that was cooked 2 days ago was not dated. CDI- Dated,

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed at far back bar area. Monitor cleaning and drains. Keep consistent pest control.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Under the bar and walls of far back bar in need of cleaning (may contribute to fruit flies,

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Container of blanched green beans had a date of 8/7 and exceeded 7 day hold window. CDI- Product discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of chemical not labeled at bar. CDI- Bottle discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cut tomatos and pimento cheese was cooling in reach in cooler. CDI- Product brought to WIC to cool

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of plates.

4-501.11 Maintain equipment in good repair. Damaged gasket in reach in unit

5-501.16 Provide waste bins in required areas including at handwash sinks. No trash can at handsink at bar.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Some personal drinks not segregated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dicer and some plates soiled with food debris. Items taken back to dishwasher. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer not read at bar dishwasher. PIC stated dishwasher is not turned on untl 4 PM. CDI- Unit was primed and strip recorded 50ppm bleach.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce, tomatos, and chees in salad flip top cooler were all recorded above 45F (see chart). A look at thermostat indicated it was on the lowest setting. Thermostat turned back to orginal setting, unit was left to cool down. Facility will not use unit until temp. has come down to 45F. CDI- All items in unit were discarded. VR to assure unit is properly working.

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 pasta in tight-fitting lid and wrapped in silan wrap. CDI- Pasta was dumped onto a sheet tray to finish cooling properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor presence of fruit flies in kitchen. Monitor.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution was heavily soiled and not clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided at handwash sink at two seperate bars. CDI- Paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at dish machine was not dispensing properly at the correct concentration. Dishwasher primed machine and adjusted tubes. After running another cycle, concentration read at 50ppm bleach. PIC stated maintenance man was coming later in the day and he would have him assure dishwasher was properly functioning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatos and lettuce were in an ice bath recorded above 45F (see chart). PIC stated products were put out that morning. CDI- Products moved to cool down.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Both dinner and lunch menu had reminder on burgers, salmon and pork, but no disclosure. Provide disclosure on menu if offering food under-cooked. VR.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

4-501.11 Maintain equipment in good repair. One damaged gasket observed.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed two ceiling vents with heavy dust build-up. Clean vents.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stack of plates stored as clean with built-up food debris. CDI- PIC had employee remove all soiled plates and send to dishwasher. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations. -P No sanitizer at 3 compartment sink at bar. CDI- Sanitizer added.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed frozen marinara in freezer with no date. Employee stated she cooked product on 9/4 and froze product on 9/5. Explained dating paramaters for cooking/freezing products. CDI- Product dated. Also observed some cooked beef with no date. CDI- PIC dated. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Two bags of cooked chicken dated 8/30. CDI- Bags voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer at bar was recorded too strong at >200 ppm. CDI- Sanitizer diluted. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One sanitizer bottled unlabeled. CDI- Bottle discarded. REPEAT.

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

3-305.14 During preparation, unpackaged food shall be protected from environmental sources of contamination. Ice machine in outdoor bar did not have a cover on ice to protect ice from outdoor contamination. Assure ice is covered.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bottle at bar was stored on the floor. CDI- Bottle moved.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice in multiple handwash sinks. Observed employee dump drink in handwash sink. CDI- PIC explained to employees that handwash sinks were only for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two utensils soiled with minor food debris. CDI- Items taken back to dishwasher. No points deducted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One sanitizer bottle was unlabeled. CDI- Bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kictchen, specifically in dish wash area. Monitor area and address problem as needed. No points deducted.

5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. The water in the men's restroom only ran for a total of 2 seconds without having to reactivate faucet. Water only flowed for 5 seconds in the women's restroom.

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 some black build-up in ice machine.

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

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed a knife stored in the crevice of two prep units and a pair of tongs stored underneath the grill.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal drink stored on shelf with plates. CDI- Drink removed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on the prep table in kitchen. Store in designated area and cover as required. CDI- PIC discarded drink cup. (REPEAT)

.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw shelled eggs stored above ready-to-eat dressings in the reach-in cooler. Store eggs below to prevent cross-contamination. CDI- Eggs moved to the bottom shelf by the PIC.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Hot water dish machine measured 131 F on the plate surface. Manifold wash temperature only reads 110 F and the machine requires 155 F wash temperature. Repair machine, discontinue use of the machine and manually wash, rinse, sanitize dishes until repairs are made. Verfication required: 12/30/15. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed soiled slicer and can opener blade. Clean and sanitize after each use. CDI- Removes to properly wash-rinse-sanitize.

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 no date mark on the cooked cooled bags of chicken wings in the walk-in cooler. CDI- Date marked during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed egg/milk batter/wash held under TPHC with not time marked. CDI- Product was labeled during inspection. Verification 12/30/15.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta- Observed cinnamon sugar and spices not labeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized- Cutting board at the cook line observed with deep scoring and shall be replaced.

General Comment- 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink on clean dish shelf and other employee drinks stored on top of hot hold cabinet with potential to contaminate prep sandwich unit and table. Drinks removed by PIC.

General Comment- 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from one of two hand sinks at front restaurant bar. Soap dispenser replaced on wall during inspection. Bar not currently being used during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and fried green tomatoes in hot hold unit at 125-132Fdegrees. Unit turned up but temperatures not maintained. Facility will use TPHC for these menu items do to inability to maintain temperatures above 135F. Written policy example given to PIC and written policy must be maintained and demonstrated at all time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes at prep area on ice (with ice only touching bottoms of pans) at 55-60F degrees. Recommend TPHC for these items or maintain in prep cooler rather than counter top. Ice placed around items to lower temperature.

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 cheese cooling in walk in cooler in deep container with inner area measuring 135-145F degrees and outer area measuring 85F degrees. PIC broke down into shallow metal pans to facilitate cooling. Cooked cheese had been cooling for 1hr.

General Commetn- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed customer cuts wet stacked.

General Comment- 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lots of storage items in back of house (behind bowling alley) not used in establishment. Remove,.