CRAFTY BURGR N TAP

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cut lettuce in prep unit above 41F. EHS observed raw beef ands raw chicken stored in RIC holding maybe 41F. See temperature chart. PIC voluntarily discarded cut lettuce. EHS allowed PIC to move raw proteins to RIC in main kitchen to cool to 41F or below. Ambient air temperature of the unit was 44F after keeping the unit closed for 20 minutes. **3-DAY VR** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 EHS observed two dented cans being stored with non-dented items. CDI- EHS provided education and PIC relocated cans to a separate location where they could be stored for credit. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloth stored in sanitizer solution below 150ppm. CDI- PIC corrected sanitizer concentration -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed dishes stored as clean and stacked wet. **REPEAT** -0.5-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed six spatulas which were visibly damaged and missing pieces. CDI- PIC voluntarily discarded the utensils. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed several areas of the floor throughout facility in need of re-grouting. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the drink machine ice chute.

REPEAT 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 veggie meat, boiled eggs and a large bin of pasta older than 7-days. CDI - All items were voluntarily discarded.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs stored in ice in the prep cooler.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gaskets for the 2-door reach-in cooler.

5-403.12 - Condensate / AC drain pipes must drain to a floor drain or other approved source. Observed a slushy machine that drains to bucket on the floor.

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

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 microwave with residue and food debris accumulation. Increase cleaning frequency. *REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shoot of fountain drink machine with black residue accumulation. Increase cleaning frequency.

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 ranch fail to cool overnight in flip top. CDI- PIC voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed squeeze bottle of ranch temping above 41F in flip top. PIC stated item was held in unit overnight. CDI- PIC voluntarily discarded. *REPEAT* points not escalated due to noticeable cold holding improvement based on last report. 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 hotdogs with original prep date of 7/25. Observed salsa with no date mark on metal container in flip top, larger container in prep unit had date mark. CDI- PIC voluntarily discarded hotdogs, applied correct date mark due to salsa in metal container coming from larger container. *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 .

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 fail to cool overnight. CDI- see item #20 / #22. Observed apple slaw being held in 2D standing RIC in deep densely packed container with lid underneath tight plastic wrap. CDI- EHS discussed effective cooling methods, removed tight covers. Observed roasted peppers at end of 2 hour parameter temping above 71F. CDI- PIC removed item to continue cooling after food employee stated item was to be prepped at later time. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets of 2D standing RIC in disrepair. Replace gaskets.

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 metal racks on cookline with food residue accumulation. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Increase lighting to 50 foot-candles on cookline.

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 microwave with heavy build up of food splash and residues. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chickpeas, slaw, and sliced tomatoes in flip top cooler holding at 43F. PIC stated that all items had been in cooler for several days. CDI - Items were discarded. PIC has been advised to conduct frequent temperature checks of all TCS foods. TCS foods in lower portion of flip top cooler were temping at 41F or below -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 container of house made coleslaw in reach in cooler without date mark. CDI - PIC discarded. -0 points- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of quat sanitizer stored above open containers of dry breading mixture in kitchen. CDI - Spay bottle of quat sanitizer was moved to designated chemical storage area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser stored at dish machine. CDI - PIC labeled spray bottle with name of contents. -REPEAT- -2 points-

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 unlabeled squeeze bottles and shaker containers of ingredients at prep line. -0 points-

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 cracked tile at prep line. Broken tile was causing water to pool on floor. Repair/replace tile. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown contents. CDI - Contents were identified as bleach and degreaser. Bottles were labeled with name of sanitizer. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored in flip top unit behind slaw, pimento cheese, and blue cheese crumbles. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions and cooked mushrooms on grill top hot holding at temperatures between 108F and 112F. CDI - Items were placed on TPHC and will be discarded after 4 hours. PIC has been advised to conduct frequent temperature checks on TCS foods. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of unknown substances in chemical storage area. Spray bottles had labels that were no longer legible. CDI - PIC re-labeled spray bottles with name of contents. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed avocados stored above ready to eat slaw and bagged lettuce. CDI - Storage order was corrected -0 points- 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 all items in flip top unit cold holding at temperatures above 41F. CDI - Items are stored temporarily for food preparation and cooking. Items are not stored over night. PIC has been advised to maintain all TCS foods at 41F or below or move to TPHC for TCS foods. PIC placed all items on TPHC for 6 hours. -REPEAT- -3 points- 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 covered and wrapped container of apple slaw cooling in reach in cooler. CDI - Covering and wrapping were removed to allow cold air to circulate in and around food. -0 points- 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on shelving storing dry goods. Replace with non-absorbent and easily cleanable material. -0 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored in flip top cooler with wrapped ready to eat bread pudding. Store employee drinks in a manner that cannot contaminate food. CDI - Employee drink was moved to designated storage area. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions and cooked mushrooms hot holding on stove with temperatures between 119F and 130F. PIC stated that items are held for a short time and then used as needed. CDI - Items were placed on TPHC and will be discarded. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw ground beef, sprouts, and sliced tomatoes in flip top cooler cold holding at temperatures between 45F and 50F. Flip top cooler drawers were unable to close properly due to tilt of flip top cooler. CDI - Flip top cooler was repositioned and drawers were able to close. Items cooled to 41F or less by end of inspection. PIC has been advised to conduct frequent temperature checks of all cold and hot holding equipment. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed gaskets of refrigerated drawers damaged and hanging. Replace gaskets. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready to eat bread pudding in reach in cooler. CDI - Storage order was corrected. -0 points- 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 swiss, provolone, and cheddar cheeses in flip top cooler holding at temperatures between 69F and 78F. Items were over stacked in containers. Observed black bean burger mix, salad mix, raw ground beef, and raw chicken in flip top unit cold holding at temperatures between 49F and 60F. Flip top unit was not able to maintain TCS foods at 41F or below. PIC stated that items were placed in flip top prior to lunch service and typically last approximately 30 minutes. CDI - PIC was instructed to reduce volume of cheese in flip top cooler to maintain cheese at 41F or below. All items were placed on TPHC and PIC has been advised to conduct frequent temperature checks of flip top unit. -REPEAT- -3 points- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on side of sanitizer bucket. -0 points-

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed a pair of channel lock pliers stored on top of flip top unit. Store in designated storage area way from food, equipment, and utensils. -0 points-

6-303.11 Provide required lighting intensity. Observed lighting intensity in kitchen food prep areas, at grill, and at fryers to be only 21 foot candles. A lighting intensity of at least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT is required. Replace lighting in kitchen to maintain compliance. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions and mushrooms holding below 135F on the grill. CDI- Onions and mushrooms reheated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheeses, pimento cheese, lettuce, chick peas, eggs, hotdogs, and slaws. CDI- Items were within time temp parameters and were placed in the tall reach in freezer. Items cooled to 41F or less. 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 .

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 cheeses over stacked in the prep top unit. CDI- Cheeses removed. 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 .

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 with standing water. Clean unit out.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart and objects blocking the handsink at the bar area. CDI- objects moved.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of generic “ZEP” bottles filled with chemicals with no label or a label that has faded away and is no longer legible. CDI- bottles labeled during inspection, EHS discussed maintaining labels on ALL chemical bottles. REPEAT. Note: points not escalated as EHS believes the PIC/facility understands labeling requirement, most chemicals are labeled and just a couple are fading away. EHS discussed finding a more permanent system for chemical labeling to avoid violations in the future.

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 seasoning shaker and squeeze bottles at cook line with no label.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal and plastic containers wet stacked on clean dish shelving. Observed plastic cups wet stacked near soda machine. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding drawers with significant damage, splitting and peeling away from frames. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board in use that has deep grooves and is scored, no longer smooth and easily cleanable.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed areas of the flooring in the kitchen that are not smooth/easily cleanable (specifically near cook line, near walk in beer cooler), need to grout between tiles to ensure all areas of floor are smooth and easily cleanable.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans of red kidney beans. CDI - PIC removed the cans and will return.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. 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 “clean” slicer with food debris. CDI - Chef took apart and rewashed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sautéed onions, pasteurized eggs and cooked red peppers in the reach in cooler above 41F. Further discussion with the chef and these foods were prepped on Monday. CDI- PIC voluntarily discarded the foods. Call for repair of the unit. -REPEAT-

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 hot dogs open yesterday and cut lettuce prepped today without datemarking. CDI - PIC date marked during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottles at the bar either unlabeled or the label is faded. CDI - PIC relabeled the spray bottles. 7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed ibuprofen stored on the reach in cooler with other facility food supplies. CDI - medicine was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel on reach in cooler. CDI - sanitizing bucket was prepared and wet towel was placed in the bucket.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items.Observed soiled towel on the cutting board at the cookline. CDI - towel was removed. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked on beverage cups at the soda dispensing machine. Allow to air dry prior to stacking. -REPEAT-

4-501.11 Maintain equipment in good repair. Observed two door reach in cooler counter height not maintaining 41F or below. Call for repair. Compliance visit within 10 days to ensure unit has been repaired. Facility shall not store and TCS food products in the unit until unit is maintaining 41F or below.

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 interior of refrigeration units and freezer units in need of cleaning. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed empty beverage cup on shelf with can goods. CDI - cup was removed, designate an area for employee personal items to prevent contamination.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan with all of the necessary information. CDI- EHS sent plan to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs, cole slaw, cabbage, tomatoes, lettuce and pico in the prep top holding above 41F. Observed lettuce in the low reach in holding above 41F. CDI- Items were within time/ temp parameters and were moved to the tall reach in to cool.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed mushrooms, onion and tomato sauce cooling while tightly wrapped. CDI- Items vented. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed tomato sauce, onions, and mushrooms cooling in the tall and low reach in units. EHS advised PIC to cool all items in the walk in cooler. CDI- Items moved to walk in cooler.

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

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. Ambient air temp was 58F. All food items were taken out of the unit. Maintenance called to fix the unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of tall reach in freezers and cold drawers in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not reflect the addition of Salmonella (non-typhoidal). Provided information of NC Food Code updates ** For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. Sent NC Food Code updates and summary to the PIC. *For more information please visit: http://meck.co/FoodSafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored over the prep top cooler at the cookline. CDI - Drink was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts temped at 58F. CDI - Food handler 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 beans cooling from this morning covered and in deep pans. Temped at 70F. CDI - PIC placed beans in shallower pans and into the walk in cooler and in the upright freezer to cool rapidly. Suggested to the PIC to utilize cooling wands and the walk in cooler to rapidly cool to 41F or below. For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety 4-301.11 Cooling, Heating, and Holding Capacities - Equipment Observed the facility utilizing their reach in cooler to cool beans, pasta cheese and cut produce. Facility has a walk in cooler and is not utilizing for cooling, walk in is used for beer kegs. In discussion with the PIC, the walk in cooler shall be utilized to properly cool. Continued non-compliance of cooling may result in permit action or a risk control plan for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies and gnats by the back prep sink. Contact your pest control and seek out the source and eliminate.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed beverage cups at the bar wet stacked. -REPEAT-

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 interior of refrigeration and freezer equipment accumulating food debris and residue. Clean and maintain. -REPEAT-

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one dented can of hoisin sauce. CDI - PIC removed can

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored over grilled onions in the reach in cooler. CDI - Food handler relocated the eggs to the bottom shelf.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed “Clean” slicer with dry food debris on the underside of the blade. CDI - PIC took apart the slicer for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese temped at 108. CDI - food handler reheated the beer cheese to 175F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups by the beverage machine wet stacked. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooler drawers by the cookline in need of cleaning, Observed bottom of interior freezer in need of cleaning. Observed gaskets on refrigerator and freezers are in need of cleaning. -REPEAT-

6-303.11 Intensity-Lighting - C Observed two lights burnt in the kitchen over the dish washing area. Replace. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed cell phone stored on shelf over prep cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC unable to name all of the foodborne illness and symptoms associated with foodborne illness. CDI- Provided Foodborne Illness poster and discussed. Provided a copy of the Employee Health Policy.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior ice machine chute and interior panel accumulating black residue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms temped at 88F next to the cookline. CDI-Cook stated they were cooked within an hour, allowed to reheat to 165F.

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 pimento, cole slaw, veggie bean burger not properly date marked and were made the day before. CDI- Allowed PIC to date mark since we were able to determine the products were prepared. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups by the beverage machine wet stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooler drawers by the cookline in need of cleaning, Observed bottom of interior freezer in need of cleaning. Observed gaskets on refrigerator and freezers are in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" slicer with dry food debris, knife stored as clean with food debris food proccesor with food debris. CDI - Equipment was rewashed and sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine at below 50ppm of chlorine. CDI- PIC had to prime dishmachine and now it is at a concentration of above 50 ppm. PIC rewashed and sanitized prior equipment and dishes and utensils. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. C- Observed the interior panel of the ice machine beginning to accumulate some black mold. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-compartment sink testing at 50 ppm of Quat. All the sanitizing spray bottle were at 50 ppm. Sanitizer was low and switched out. CDI- Sanitizer is now between 200-400ppm of quat and sanitizing spray bottles were remade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed just cut lettuce and sliced tomatoes above 41F in the prep reach in cooler. Observed apple slaw at above 41F in the reach in cooler. Observed unsalted butter in squeeze bottle temped above 41F. CDI - Allowed cut lettuce and sliced tomatoes to be placed back into walk in cooler to get back down to temp. Apple slaw was voluntarily discarded. Allowed unsalted butter to be reheated and then was placed on grill and maintained hot.

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 cooled and cooling pasta in the reach cooler without being datemarked. CDI- Allowed PIC to datemarked ask preparation time was determined. -REPEAT-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the fried egg on the menu can be prepared to order as requested by the customer. Add disclosure to this menu item. Verification visit is required and will be conducted in 10 days to ensure compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer label fading. CDI- relabeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of chemicals stored on the sanitizing drainboard of the 3-compartment sink. CDI- Chemicals were relocated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles at the cookline unlabaled.

Verification Required. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink in kitchen only reaching 80F. PIC stated scald protector needs to be replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at start of inspection. CDI- Dispenser was fixed.

General Comment. 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 lettuce cooling down with no temperature change in 43 mins. CDI- Lettuce was placed in ice baths.

General Comment. 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 the following items with an expired date mark: veggie burger(01-23-20) 4 containers, slaw(01-19-20) and cucumber salad(01-23-20). CDI- All items were 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 lettuce cooling down with no temperature change in 43 mins. Lettuce was cooling down in a 20 litter container. Facility also had container covered up CDI- Lettuce was uncovered, portioned out in two containers, and placed in ice baths.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed the following sauce bottles not labeled: teriyaki sauce, soy sauce, and margarine. A shaker of seasoning salt was also not labeled.

Repeat Violation-1 pt- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor. CDI- Pickles were relocated to at least 6 in above the floor.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket at 0 ppm. CDI- Refilled with fresh solution at 200 ppm.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets at flip top reach in. Gaskets need to be replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge at time of inspection did not have ansi accredited food protection manager certification.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and turn faucet off with bare hands. CDI - EHS educated PIC on proper handwash procedure and hands were re-washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting board and knife stored on top of handsink. CDI - EHS relocated cutting board and knife. EHS eductaed PIC on the importance maintaining access to handsinks and only using handsinks for handwashing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods in reach in coolers. CDI - Items were relocated and reorganized to correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato fries, mushrooms, and sauteed onions hot holding below 135F. CDI - Sweet potato fries were voluntarily discarded. Mushrooms and onions were placed on grill to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed apple slaw, coleslaw, and ranch holding above 41F at flip top unit. Employee stated all items were placed in cooler at 4 pm. CDI - All remaining items will be discarded at 8 pm. Observed pepper jack, provolone, and pimento cheese holding above 41F in flip top cooler. All items out of temperature were stacked on top of pans. CDI - Overstacked items were pulled and placed in reach in to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor. CDI - Pickles were relocated to at least 6 inches above the floor.

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 spoon used to scoop hot items stored with spoon covered in cheese in cardboard container also covered in cheese in between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside reach in coolers and freezer with food debris in need of cleaning. Observed shelving under prep tables in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse stored on prep counter.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed two ladels and one tong dirty with old food debris. CDI - brought through a proper cleaning procedure.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two products not meeting time/temperature criteria for reheating. CDI - educated proper reheating methods. Items were brought to stove top to reheat to 165F. Educated to reheat on stove top before hot holding well.

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 Observed one incorrect label on slaw. Educated when product is cooked, that same day follows the product until the end of time criteria.

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

3-501.13 Use approved thawing methods. Observed hot dogs thawing in standing water. CDI - brought to thaw under refrigeration. Educated proper methods of thawing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed utensils such as knives and ladels dirty with food debris. Facility has fixed thermometer probe from last inspection. CDI - pulled items to the dish pit for a cleaning procedure.

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 Observed black bean burger prepared on September 27, 2018; today is day 13 of preparation. Product has exceeded time/temperature criteria. CDI - discarded product. Reminded food employees that product only gets 7 day holding criteria.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled. CDI - labeled bucket. Educated to have all chemicals labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer spray bottle stored next to food prep station. CDI - relocated spray bottle.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 50 ppm. Advised to refill solution more often.

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. REPEAT VIOLATION. Observed build up on gasket at pull out drawer. Advised to keep equipment clean.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed employee unopened red bull on prep table. CDI - removed the drink.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employees not washing hands when needed. Did not visualize any food employees washing hands during inspection. CDI - educated to wash hands after drinking from personal cup, after picking up items off of floor, after handling dirty items and before food preparation.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at 84F at hot water at handsink. Advised to have 100F at handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon package wrapping touching ready to eat food at the flip top unit. CDI - advised to discard. Educated to separate raw foods from ready to eat. 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employees uneducated on when to switch gloves. Educated employees when to switch gloves. Refer to violation 6; all employees were wearing gloves during actions when not knowing when to discard gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed thermometer probe and press dicer food contact surface dirty with debris. CDI - advised to clean. Cleaned thermometer. Pedro states that the press dicer does not get used anymore. EHS advised to remove from wall.

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 debris on storage rack above the flip top unit. Advised to clean. 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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris on floor underneath the bar. Advised to clean.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beans not reheated to 165F in microwave. Product has been moved to hot holding unit which did not increase temperature. CDI - educated to use thermometers to verify temperature of product. Food employee reheated again in microwave. Product has reached proper temperature.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed thin probe thermometer not working properly. CDI - PIC, Scott, has provided new thin probe thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles in kitchen with no labels. Advised to provide a label for all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor REPEAT VIOLATION. Observed cooked rice stored in colinder located at the spray arm compartment of the dish machine. CDI - relocated this ready to eat food to a safer place where contamination won't occur. Educated that the spray arm compartment of the dish machine is for dirty items only.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Facility has fixed the refrigerator. Observed torn gasket at bottom right pull out drawer.

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 build up on storage rack. Advised to keep clean.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees not washing hands before food preparation. Observed food employees not washing hands before putting on gloves and inbetween glove switch. CDI - educated food employees and PIC of when to wash hands. Employee washed hands and put on gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm. Observed the quat concentrate has been used enough to where the level of quat has lowered below dispensing hose in the container. CDI - educated to check hose daily and make sure the hose is all the way down in the sanitizer concentrate container. Pushed hose all the way down, ran the sanitizer dispenser to fill up hose all the way, now quat sanitizer is at 200 ppm. REPEAT VIOLATION.

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 Observed pimento cheese prepared on 8.1.17. Product has exceeded time/temp for cold holding. CDI - discarded product; educated food employees and PIC about cold holding criteria( 41F and below for 7 days. 42F - 45F for 4 days; first day is day of preparation).

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed product on the floor of the beer walkin cooler. Advsied to get a storage rack for the food to hold at proper height. REPEAT VIOLATION. Beer walkin cooler is clean. Food is in containers and covered with lid; product protected from contamination.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket at 0 ppm. REPEAT VIOLATION. CDI - pushed the sanitizer dispenser hose down in the quat concentrate and made the proper concentration at the 3 comp sink then filled up buckets properly. Now at 200 ppm.

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 knife stored inbetween cold holding units. CDI - removed knife; educated that this is not a proper storage area. Advsied to store on knife rack, prep table, or in clean container.

4-501.11 Maintain equipment in good repair. Observed reach in unit and refrigerator with standing water at the bottom.

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. Observed employee drink (covered with lid) on prep table next to food. CDI - educated where to store employee drinks. CDI - relocated drink to prevent contamination.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employees switching tasks such as working at 3 comp sink and using spray arm and not switching gloves to begin food preparation. CDI - educated food employee when to switch gloves. Advised to switch gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer dish machine at 0 ppm. Observed quat sanitizer 3 compartment sink dispenser at less than 50 ppm. CDI - facility created chlorine solution in 3 comp sink to properly sanitize items. PIC called maintenance out to fix dish machine; dish machine not properly feeding sodium hypochlorite. Maintenance arrived on-site during inspection. Facility is serving food to customers with single service articles. REPEAT VIOLATION. VR

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer solution stronger than 200 ppm; test strip bleached out. CDI - diluted solution with water. Advised employees to use test strips to prevent toxic chemical.

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

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bulk container of food stored on the floor in the beer cooler. CDI - food employee relocated container of food to the stand up refrigerator.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket below 50 ppm. CDI - created a proper chlorine sanitizer solution in 3 comp sink and filled buckets up with proper concentration of sanitizer.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Facility uses single service straws that do not have individual straws wrapped in the commercial package; observed straws stored in splash zone of tea dispenser. CDI - food employee relocated exposed straws to prevent contamination.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed outdoor dumpster area dirty with trash and debris on the ground and not in the dumpster. Advised to keep surrounding area clean.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon wrapped jalapenos stored over ready to eat foods such as lettuce. Lettuce was in sealed container. CDI-moved to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder and slicer with dried food debris. CDI-re-washed. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chemical sanitizing dish machine only registering 10ppm chlorine. CDI-machine adjusted to correct concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items above 45F. Observed tub of cheese sauce stored on counter and forgotten at 64F. Observed several items such as boiled eggs and lettuce stored above 45F in flip top unit due to pans being overfilled. Observed cooked onions stored on shelf above grill. CDI-all items placed in walk in cooler to rapidly chill.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in between equipment, scoop handle stored down in ice, and a plastic souffle cup stored down in corn salsa.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizer compartment of 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored in open prep units above 45F due to being overfilled. CDI-all items out of temperature removed and put into cooler to rapidly chill.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Spoke with Kitchen manager who seemed confused on how to use TPHC on blanched french fries. Blanched fries may be cooled down immediately and held cold or put on TPHC and discarded after 4 hours. Fries on TPHC may not be cooled down and held cold after time has started. Did not observe any violations on fries using TPHC during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 unlabeled bottles of chemicals. CDI-labeled.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored above prep units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at bar blocked by rolling cart blocked by shelving holding glasses and alcohol. Rolling cart moved. Hand sink must be completely accessible as it was approved during permitting. Verification required.

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 several items with no date label such as hummus, open package of hot dogs, open package of sprouts and house made dressings. CDI-all items labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure missing on one menu item "Crafted Burger." Provide corrected menu by next inspection.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kit, bandages, and medication stored on shelving above condiments and single service. CDI-moved to better location. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unwashed produce sitting on floor of beer cooler in soiled standing water. Fruit taken out of cooler and washed thoroughly.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in between equipment.