QCBC

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes, jalapeños, and lettuce stored above may and pickles in tall reach in unit near ice machine. CDI- Unwashed produced placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed fry basket torn at the fryer station. Observed tall reach in gasket heavily torn at.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk in cooler vents in need of cleaning. Observed floor behind grill in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged raw steaks stored over sausage in low reach in cooler. CDI- Steak removed and placed below sausage. EHS reviewed storage order with PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 for seasoning shaker. Keep all items labeled.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce stored above ready to eat foods in low reach in cooler. Observed unwashed boxes of tomatoes and peppers stored above ready to eat sauces and pickles. CDI- Storage order rearranged and unwashed produce was placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 prepared burgers in the walk in cooler wrapped with plastic wrap, stacked and with lids on. CDI- Unstacked, lids removed and plastic vented. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa without a date mark. CDI- Salsa labeled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .

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 boxes of single service cups stored on the floor.

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 wall at hand washing sink and under 3 comp in need of cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chipotle sauce and ranch holding above 41F in the prep top unit. CDI- Items placed in the cooler and cooled to 41F. 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 .

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 low reach in door in need of cleaining.

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 floor around fryer in need of cleaning.

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 raw chicken cooling in walk in cooler still at 43F with 40 min left to cool to 41F. CDI: Chicken was relocated to reach in freezer for rapid cooling. After 4 hours from prep product was 40F-42F. Ensure product is spread out into thinner portions and/or marinade is pre-chilled to prevent the need for cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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 container of turkey from 8/26. CDI: Turkey 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 raw chicken cooling from being marinated in walk in cooler in deep, covered cambros. CDI: Product was vented and moved to reach in cooler to continue cooling. Product was 43F. EHS recommends mixing and pre-chilling marinade prior to adding it to cold chicken to prevent the need for 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 .

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 minor build up on gaskets of cooler drawers and on dry good shelving. Ensure more frequent cleaning.

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 mop sink with peeling sealant. REPEAT VIOLATION FRP has been sealed. 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 dusty build up on the AC vent on the unit. REPEAT VIOLATION

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken chili and red chili reheating in steam well with 30 min left still at approximately 120F. PIC noted that the steam well was not turned up all of the way. Steam well turned up. CDI: Chicken chili was heated on the stove in a double boiler to over 165F with remaining time. Red chili was voluntarily discarded due to not reaching 165F within the remaining time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf lettuce over stacked in prep top cooler holding above 41F. Observed sliced tomatoes above 41F in prep cooler. CDI: Lettuce that was over stacked was removed to the reach in fridge to cool; tomatoes were removed to a reach in fridge to cool and replaced with cold ones from the fridge below. Refrigerator is holding temperature, however these items were overstacked. 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 burger patties cooling in walk in cooler while tightly covered and stacked. CDI: Patties vented and cooled properly. REPEAT VIOLATION Facility has instituted cooling procedures and provided additional training to staff since last inspection regarding cooling where all items are cooled in the walk in cooler and in the back near the fan to ensure it is cooled properly. 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 container of sugar with faded label. CDI: Product labeled properly.

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 mop sink with peeling sealant. Observed cracked FRP on wall between fryer and prep cooler. Seal area to make it smooth and easily cleanable. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some dusty build up on ceiling near vent above 3-comp sink. REPEAT VIOLATION Previous violation corrected.

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 pimento cheese in cooler drawer from 11/8. CDI: Product 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 chili cooling in reach in part of prep top with lid on. CDI: Product was rapidly reheated to over 165F. 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 (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 2oz portion cup stored in Old Bay seasoning in dry storage. CDI: Cup removed.

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 mop sink with peeling sealant. REPEAT VIOLATION Previous violation corrected. 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 greasy and dusty build up on wall above back handsink. REPEAT VIOLATION Improvement from previous inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw burgers and then buns and an impossible burger with the same gloved hands. CDI: Employee doffed gloves, washed hands, and donned new gloves. Items reached an external temp exceeding 155F.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast cooked to 148F. CDI: chicken continued cooking to 178F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and blue cheese above 41F in prep top. Product was just placed in prep top from prep. CDI: Items were at 41F and below within 30 min. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsinks in need of recaulking to wall.

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 minor build up on gaskets of prep units. Ensure more frequent cleaning.

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 one ceiling tile that is absorbent near utensil storage shelf. REPEAT VIOLATION Previous violation corrected. 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 greasy and dusty build up on wall above back handsink.

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 ceiling panels water damaged and accumulating dust at the back door kitchen area around the HVAC vent. Replace.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers and cherry tomatoes stored over ready to eat foods in the rep top cooler. 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 sanitizer in the 3-compartment sink test between 50-100 ppm of Quat. CDI - sanitizer remade 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up in the interior of the ice machine. CDI - Cleaned during the inspection. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the interior of the microwave accumulating some food residue. CDI - cleaned during the inspection.

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 chili prepped today cooling in the walk in cooler with lid. CDI - PIC removed the lid to rapidly cool down to 41F and below.

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 meatballs in reach in cooler at 42-43F. PIC stated they were prepped this morning. CDI - PIC placed in the reach in freezer to chill back down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 meatballs prepped today cooling in the reach in cooler with lid. CDI - PIC removed the lid and placed in the reach in freezer to rapidly cool down to 41F and below.

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 shaker not labeled at the cookline. CDI- labeled during the inspection.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on a measuring spoon. CDI - Spoon was moved to 3-comp sink to be cleaned.

4-501.11 Maintain equipment in good repair. Observed cutting board deeply scarred and worn. Observed plastic container with spot from melting. Observed small spreader with peeling plastic handle. CDI - All were discarded by PIC

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 sticky residue on the nonfood contact surface edge of metal utensils. CDI - All were moved to be cleaned at 3-comp sink

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

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pimento cheese dated 2/1 and srirancha sauce dated 1/29 that had expired past 7 days. CDI: these items were voluntarily discarded and fresh product is being made.

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

6-303.11 Provide required lighting intensity. Observed dim lighting inside WIC especially in back corner. Discussed with PIC rearranging some products inside cooler to provide extra lighting.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI: Educated and provided the PIC a template plan to be implemented.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 1 container of spring mix with two dates, one dated 10/10 with expired date and another dated 10/14. Observed significant improvement with date marking on this inspection. Continue to work on effective date marking.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw frozen philly steak stored above penne pasta inside reach-in freezer. CDI: storage order corrected.

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 hot dogs and brats that were opened yesterday inside top rail cooler without a date marked. CDI: products were properly date marked. 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 pimento cheese that had expired with a date of 7/11 inside grill cooler. CDI - by discarding.

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 pan of marinara sauce sitting on stove at 72F. PIC stated that this item was in the process of cooling and he was about to move it to the cooler. Ensure TCS items are actively cooled when products reaches 135F. CDI: marinara sauce was moved to the WIC with an ice wand placed in middle to quickly cool product.

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 employee actively washing dishes in water of 91F. Water was dumped and refilled.

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 cups of shiracha ranch and regular ranch cups and salsa cups in prep cooler labeled with expired 7 day dates. According to PIC these items had incorrect date due to employees not removing old dates when refilling products. CDI: products were labeled with correct dates.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS food items holding inside reach-in cooler > 41F (see temp chart). Owner thinks that cooler is going into defrost mode. Observed one container of chili inside walk-in cooler at 43F. Owner reported that the container was removed to stock hot well. CDI: chili was stirred and uncovered; rechecked product after 20 minutes and got down to 41F. CDI; all food from reach-in cooler was moved to the walk-in cooler to rapidly cool to 41F. Compliance visit is needed to ensure cooler is maintaining temperatures at 41F/below.

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer missing from prep cooler, reach-in cooler, and reach-in freezer. Owner is going to the store today to purchase thermometers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed burgers stored behind fully cooked chicken in cooler drawer. CDI: Products rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in reach in cooler above 41F. CDI: Product moved to walk in cooler and rapidly cooled to 41F. Reach in cooler had some restricted air flow. Products in refrigerator were rearranged. EHS suggests keeping non-TCS items on the bottom shelf as long as no raw proteins are present.

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 Cole slaw from 6/4/2020. CDI: Product voluntarily discarded. All other products throughout facility were properly date marked.

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 ranch cooling in reach in cooler in deeper, covered container. CDI: Product relocated to walk in cooler for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on right side reach in freezer.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored over ready to eat vegetables in reach in cooler. CDI: Products rearranged during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausages at 43F in reach in cooler. All other food in establishment was 41F and below. CDI: Product rapidly cooled.

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 marinara from 5/29 and commercial cole slaw with a use by of 5/25. CDI: Products voluntarily discarded.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, bar staff was unable to name food borne illnesses and symptoms. Facility has a sign posted in the kitchen for refrence. EHS recommends going over policy more frequently with staff and posting policy in bar area for front of house staff to have a quicker reference.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak and raw sausage stored in metal pans above ready to eat items in the freezer. CDI: Items reorganized. Observed raw eggs stored in back of drawer with mushrooms and peppers in front of them. CDI: Eggs relocated to front of drawer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw ground beef in reach in above 45F. CDI: Ground beef voluntarily discarded. Ensure adequate space for air circulation is left in the cooler.

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 large bag of spring mix in walk in with no date. CDI: Product dated. 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 black bean burgers at 44F in reach in from 10/20. Observed pimiento cheese dated 10/18 in reach in. CDI: Items voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in door of prep top.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed minor wall damage at left side of 3-comp sink. Reaffix baseboard in same location.

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 an opened container of boiled egg was not date. Container was opened by PIC on 6/23, and cold holding below 40F. CDI - PIC labled the container with the correct date. No Point Deduction

3-501.15 Cooling Methods - PF Observed bags of cooling pasta were tighly wrapped (with condensation inside bags) and in deep container in the prep unit, and sliced tomato cooling tightly wrapped in the prep unit. CDI - the pasta bags were opens and placed in a shallow pan. Both items were moved to the freezer for quick cooling with rates exceeding cooling requirements of 0.54 and 0.12 .

2-101.11 PIC shall be present during all hours of operation. -PF REPEAT Observed no Certified Food Protection Manager onsite today.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the door of the bar ice machine. Thoroughly clean ice machine door and clean out interior cracks and crevices with scrubber.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed red chili and white chicken chili being stored at temperatures below 135F. CDI: kettles were turned up all the way and chili's were reheated to temperatures above 165F. EHS advised kitchen employee to monitor temperatures of chili to ensure kettles are capable of holding chili at 135F or above.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. REPEAT Observed prep cooler cutting board with scoring and discoloration. Consider resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed black build-up around prep cooler doors where gaskets seal. Observed cleaning needed in fry freezer cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on wall and floor behind fryer. Observed cleaning needed on floor under soda syrup shelf. Observed dust build-up on ceiling above soda syrup.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite today. 1

2-301.14 When to Wash - P Observed PIC begin to don gloves after washing dishes/cleaning up to move on to food prep without a hand wash. CDI: EHS advised PIC to wash hands between tasks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray bottles hanging from hand sinks. CDI: bottles were relocated. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working at kitchen hand sink. VERIFICATION REQUIRED to ensure soap has been provided.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground chicken and raw chicken patties being stored on a shelf above raw ground beef in reach-in cooler. CDI: chicken was relocated to bottom shelf.

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 REPEAT Observed chili cooling at a rate of zero in the walk-in cooler. CDI: ice wand was placed in center of chili to quickly cool. EHS advised PIC to stir product periodically.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed multiple items without date labels throughout facility including sliced tomatoes, lettuce, pimento cheese, coleslaw, mozzerella cheese, cooked noodles, heavy cream, and observed chili/kidney beans dated for 9/29. CDI: all items were properly date labeled. PIC was unsure of when heavy cream was opened and 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 Observed chili and chili base cooling in the walk-in in large containers with tighly wrapped plastic. PIC stated large containers of product are cooled using an ice wand. CDI: ice wand was placed in product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer onsite. VERIFICATION REQUIRED to ensure facility has obtained thin-probe thermometer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep cooler cutting board with scoring and discoloration. Consider resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed black build-up in cooler gaskets throughout. Scrub gaskets. Observed grease and dust build-up on vents above fryer. Observed cleaning needed in fry freezer cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Observed ice machine at bar with significant build-up on the shield and in the crevices. CDI: employee cleaned ice machine.

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 chicken chili in walk-in cooler from last night at 53F. Everything else in walk-in cooler was below 45F. CDI: chicken chili was voluntarily 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 noodles cooked yesterday in cooler drawer without date labels. CDI: noodles were properly dated.

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 chili in walk-in cooler from last night at 53F. Chili was in a deep container with the lid tightly shut. Inside of lid had collected condensation. CDI: chicken chili was voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and clear liquid in squeeze bottles in kitchen without labeling.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 4 spray bottles of chemicals stored on handsink next to reach in. Observed wiping cloth stored in handsink in kitchen. CDI: Items relocated.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed ice machine at bar with black residue on shield.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee drinks stored over food. Employee drinks were properly covered. CDI: Drinks relocated.

~ 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 an open package of hot dogs, chicken chili, tomato sauce and pasta not datemarked as required. CDI-products datemarked.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer too strong for food contact surfaces. CDI-solution corrected to required concentration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of sauces and oils not labeled as required. CDI-product labeled.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restroom. (REPEAT)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger meat stored over noodles and hotdogs in cold drawer. CDI-Relocated to lower cold drawer.

4-501.11 Maintain equipment in good repair. Observed shelves rusting in reach-in freezer in rear of kitchen.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in women's restroom.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cheese sauce 55F cooked yesterday in the bottom of the refrigerator. CDI (corrected during inspection) item was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese sauce and cole slaw above 45F on the bottom shelf of the refrigerator. VR (verification required) Fan inside the unit at the top was not circulating air to maintain items on the bottom shelf at proper temperatures. Cole slaw was relocated to the prep cooler bottom. Refrigerator was adjusted so fan speed was increased, but isn't working properly. Ensure bottom will maintain temperature before placing food on the bottom and lower shelves. Have unit serviced or fan replaced as it is a new refrigerator. All other food pulled and moved to other coolers. PIC will return the unit for a new one.

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 beer growler filling tubes store inside the ice machine. Tubes removed and put in a clean container in the beer/walk-in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of plastic cups stoerd on the floor next to the can wash.