MOO & BREW

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 above ready-to-eat sauces in the prep cooler. -CDI- Storage order was corrected and raw eggs were moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed grilled onions on stovetop holding below 135F. -CDI- PIC voluntarily discarded the onions. EHS recommends storing onions in hot steam well or directly on stovetop, or in hot water pan on stovetop (current observation was double stacked pan with inches of air between pans). -1/2 points due to improvement noted since last inspection- REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in salad prep cooler above 41F (see temperature chart). PIC stated all foods were moved into the cooler from the WIC this morning, at 10:45am. PIC stated the thermostat was adjusted last night to a warmer setting due to the cooler freezing foods. -CDI- PIC set thermostat to a cooler temperature and EHS observed ambient temperature drop during inspection. -Foods currently stored in cooler were put on temporary 4-hour TPHC to be voluntarily discarded at 2:45pm. -Observed lemon dill yogurt and goat cheese above 41F in prep cooler next to grill. Observed flip top lids open throughout inspection. All other TCS foods in the cooler were properly cold holding at or below 41F. -CDI- PIC placed lemon dill yogurt and goat cheese on temporary 4-hour TPHC, to be voluntarily discarded at 2:45pm. Going forward, PIC stated TCS sauces will likely be held on 4-hour TPHC and flip top lid will be kept closed more frequently. -Observed garlic/oil mixture stored at room temperature during inspection, above 41F. -CDI- PIC placed garlic oil on temporary 4-hour TPHC, to be voluntarily discarded at 2:45pm. Going forward, PIC stated garlic oil will likely be held on 4-hour TPHC. EHS provided blank copy of TPHC procedures and explained TPHC to PIC. -Observed top level of portioned ranch in prep top cooler above 41F. Observed lower level of portioned ranch properly cold holding below 41F. Observed portioned cups over-stacked in cooler. -CDI- PIC voluntarily discarded the top levels of portioned ranch above 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 .

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 few seasoning containers without labels. Ensure all containers have the common name of the food product.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed multiple boxes of food stored on the floor in the WIF. Store all food off the ground.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed in-use knife stored between flip top lids of prep cooler. Store clean utensils on cleaned/sanitized surfaces.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed few dishes wet stacked. Ensure all dishes are fully air dried before stacking.

4-501.11 Maintain equipment in good repair. -Observed AC unit leaking above salad prep cooler. Observed bin collecting the leaking water to prevent contamination. -Repair unit to prevent leaks.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee items (jacket, bag) stored on dry storage shelf. Store employee items in separate area to prevent contamination of customer foods.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee use double gloves to handle raw meat to place on grill then discard top gloves to handle RTE food. CDI hands washed and educated employee on issue,

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic pans that were soiled with leftover date sticker debris on clean storage rack. CDI items pulled from rack to be rewashed for service. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed containers of bib lettuce and containers of diced tomatoes that were above 41F and they were placed to cool at 1030am. CDI items 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer onions and bacon wrapped jalepeno that was holding below 135F in hot well. CDI items discarded. Suggest placing bacon jalepeno on TPHC and check for holding during service for remaining items For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 black bean hummus that was stored in the prep top at 87F and in the walk in covered at 87F. CDI PIC immediately placed product in walk in freezer and it dropped to 56F but the hummus in the walk in dropped to 80F. CDI hummus in walk in uncovered and placed in walk in freezer and stirred both products to accelerate cooling. Observed facility prepare lettuce and diced tomatoes this morning and place into reach in units without cooling down prior to Service. CDI items above 41F and past 4 hour time and discarded. If facility needs to use product during cooling process ensure product is appropriately cooled or used up prior to the end of 4 hour window. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose connection at back can wash with a pressurized hose without a secondary vacuum breaker attached. CDI water turned off and pressure released.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bottle of bleach and spray bottle of cleaner that was stored in handsink. CDI items relocated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees use gloves to throw out trash and return to handling utensils with the same gloves. CDI gloves discarded and hands washed. Observed employee use gloves to leave kitchen and go in walk in and return to food prep on cook line. CDI gloves discarded and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sun-dried ranch cups, ranch cups, and cheeses in reach in units that were overstocked and holding above 41F. CDI items moved to walk in or discarded. Observed items in prep top and reach in for burger prep unit with an ambient of 32F but TCS items holding above 42F. CDI PIC stated they flipped station and refilled at 4pm. Items discarded and items from 4 placed on TPHC for dinner service. Verification required. 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 black beans (2/19), black bean hummus (2/18), pimento cheese (2/18), goat cheese (2/18) held past 7 days. CDI items discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee use clean bare hands to turn off the water faucet after washing hands. CDI - EHS provided education to employee. Employee rewashed hands and used paper towel to turn off water, then donned gloves.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed open package of raw horseradish root with white and green growth in WIC. CDI - PIC discarded horseradish.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on interior of ice machine. Per PIC, machine is cleaned weekly by staff, and then monthly via a cleaning service. PIC to address cleaning frequency.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed container of tomato paste in WIC without date marking. Observed container of house made pickles in burger prep unit without date mark. Per PIC, container was filled with pickles from container in WIC with date mark of 10/8. CDI PIC discarded tomato paste, and added correct date to container of pickles in prep unit. 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) In WIC, observed container of raw garlic in oil with date_time stamp of 10/2_1:42. Observed container of black bean hummus with date_time stamp of 10/2_1:50. In salad prep unit, observed container of black bean hummus with date of 10/4 that came from container in WIC with 10/2 date. CDI - PIC discarded out of date items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility.

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 dust build up on electric cords and electric boxes in the middle prep area where fries are prepared.

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. 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 vents in ceiling above prep area near stove top with dust and debris, peeling paint and rust. Clean with more frequency and repair, repaint or replaced vents/vent covers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal shirt hung next to single use items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese, sliced lettuce, pimento cheese, black bean hummus, sliced cheese and diced tomatoes stored in prep cooler that were held above 41 F. Employee stated items were pulled from walk-in cooler this morning, and placed in prep coolers. Temperature of prep cooler #1 is 36 F. Prep cooler #2 is having issues and are using ice to help maintain temperature. VR- facility has up to 3 days to repair unit. Facility will decide on Cold holding or TPHC. REPEAT (full points). Risk Control plan may be put in place if violation continues. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottle of sauce and oil stored at prep area that were not labeled. Also, observed containers of sugar and flour not labeled in dish area. CDI- items were properly labeled. Repeat ( half point due to no points taken at last inspection.)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of containers that were stacked wet at dish area. CDI- containers were separated and allowed to air dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service trays that were not inverted stored in kitchen area. CDI- trays were inverted.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low temp dish machine test at 0ppm of chlorine. PIC stated they will contact ecolab to service the equipment. EHS advised that until ecolab can repair the dish machine they are to wash, rinse and sanitize dishes in the 3-compartment sink. 3 DAY VR REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 turkey burgers and firecrackers (jalapeños, cream cheese, and raw bacon) prepped at 11AM miss the cooling window. Refer to temperature chart. CDI- PIC voluntarily discarded the items. 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 goat cheese and two containers of cut lettuce in the prep unit that were holding above 41F. PIC stated that they were having issues with the prep unit and a service request was put in. PIC stated that food was being held on ice in the prep unit. Cut lettuce and goat cheese were in deep plastic containers that did not allow product to fill sit in ice. Observed sliced american and pepper jack cheese above 41F in the grill drawer . CDI- Items were placed in the walk-in cooler to facilitate rapid cooling. New Goat cheese and cut lettuce from the WIC were transferred into metal pans with less volume. Maintenance arrived during inspection to repair the prep unit. Top layer of sliced cheese over 41F were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks for coleslaw and garlic oil. CDI- PIC voluntarily discarded the items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut lettuce, goat cheese, cooked black beans in WIC with no date marking. 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 chemicals stored above single service items in dry storage area. CDI- PIC corrected storage order.

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 firecrackers and turkey burgers cooling in the WIC covered with lids and tightly packed. CDI- EHS provided education on cooling methods such as leaving items uncovered while cooling and spreading items on a thin sheet pan. PIC uncovered the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed panic, flour, sugar, and dry chicken batter without labels. CDI- PIC labeled items during inspection.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several wet stacked metal pans and metal trays in clean dish storage area. CDI- PIC removed items and took them to be re-washed, rinsed and sanitized in the 3-compartment sink.

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 ceiling tiles and compressor for the beer cooler in need of cleaning. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one open, employee drink stored on top shelf above bread rake in kitchen area. CDI- drink was removed. -zero-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill a container used for steaming burgers on grill from hand sink in dish machine area. CDI- employee was educated about using a different sink. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep cooler #1 that were stored above 41 F. PIC stated that items were at proper temp at 10 am. - items were placed on time as a Public Health control. Items were discarded at 2pm. VR- facility has up to 3 days to replace/repair unit. REPEAT (full 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies and tow dead roach in dish area. Pest control was called to perform treatment soon. Treatment is done every three months. -zero-

4-501.11 Maintain equipment in good repair. Prep cooler near grill is reading 59 F. PIC will have someone repair unit soon.

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. Clean exterior of fryers, grill, shelving, and refrigeration units in kitchen area. Clean exterior of dish machine in dish area. REPEAT (full 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. Replace missing ceiling tiles in ceiling of dish room. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from walls behind prep stations and dish machine. Clean dust from a/c vent screens and ceiling tiles in kitchen area. REPEAT (full points).

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Did not observed employees washing hands between changing task in kitchen area. CDI- education was performed with employees on when to wash hands.

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 items in steam table that were reheating in the steam table. At 1 hours and fifty minutes, items were only at 135 F (should be 165 F). CDI- Items were move to grill top to be properly reheated in time, once suggested by inspector. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in cooler drawer that were stored above 41 F. Also, observed dressings made of yogurt that were stored in prep cooler over night. CDI- PIC voluntarily denatured and discarded items into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-404.11 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. There was not an area designated for dented cans. CDI- PIC labeled an area for dented cans. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers there were stacked wet at dish machine area. CDI- containers were separated and allowed to air dry. -zero-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service trays stored in kitchen area not inverted. CDI- trays were inverted. REPEAT (full points).

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease buildup on exterior of fryers and grill in kitchen area. REPEAT (full points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceiling above food prep area in kitchen area.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink stored above food prep during food prep. CDI- drink was removed.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in dish room area. PIC will have someone clean it soon. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on interior of containers stored in clean area in dish room. CDI- items were placed at dish machine to be cleaned For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of cleaner that was not labeled near hand sink in kitchen area. CDI- containers was labeled. -zero-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed two containers of salmon pieces thawing in prep sink without water or agitation (at room temperature). CDI- salmon was placed in walk-in cooler to further thaw.

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 containers are prep station in kitchen area that were not labeled. CDI- containers were labeled. -zero-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service trays not inverted at prep station in kitchen area. CDI- trays were inverted.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Provide spec sheet for walk-in freezer that was installed an put in use in August of 2023. PIC stated that they were not aware that they needed to notify the inspector or plan review personnel. -zero-

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. Clean exterior of fryers, grill, and dust from fan screens in dish room areas. Clean exterior of containers in dish room area. REPEAT (half points due to severity).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean buildup from walls near dish machine in dish room area. REPEAT (half points due to no points taken at last inspection).

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands and cut off nozzle with bare hands at hand sink near dish machine. CDI- PIC gave instructions to employee on hand washing. Employee rewashed hands correctly. -zero- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items at prep cooler #1 and #2 that were stored for cold-holding (and not for cooling) above 41 F. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full 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 food employee preparing food while wearing a wrist watch. CDI- employee removed watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on a hair restraint.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several stacks of single-service trays that were not inverted while stored in kitchen area. CDI- containers were inverted.

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. Clean dust and buildup from fan screen of fan near 3-comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from ceiling tiles in kitchen area. -zero-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in dish room area. PCI stated that area will be cleaned soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, sliced tomatoes, spring mix stored in cold holding unit above 41 F. Observed that items were over stacked in containers. PIC stated items were placed in unit this morning. CDI- items were placed in walk-in cooler and allowed to further chill. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of black bean hummus that was dated for 4/3. The date today is 4/12. Items were stored over 7 days without any dictation of being frozen during the time. CDI- PIC voluntarily denatured and discarded product into trash. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of sanitizer stored near front counter that was not labeled. CDI- spray bottle was labeled. -zero-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employees wash there hands and cut of the faucet with there bare hands. CDI- employees were educated on not recontaminating their hands once washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon wrapped jalapeños stored above banana peppers and onions. CDI- items were reversed. REPEAT (half points due to improvements).

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed openings in back storage area that may lead to entry of rodents. -zero-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed food employees scooping ice with exposed nail polish. CDI- employee was instructed to wear gloves.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed employee cut jalapeños peppers before washing them. CDI- employee washed peppers. One pepper was discarded.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean grease buildup from grate between oven and fryers. Clean debris from shelving in racks of cold-holding units.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a stack of buckets stored in front of hand sink near ice machine. Buckets did not impede ability to wash hands. CDIO- stack of buckets were removed. 6-301.14 Post a handwash sign at each handsink. Provide hand wash sign for hand sink at bar area. CDI- Hand wash sign was provided.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. No parasite destruction letter provided for wild caught salmon listed on the menu for consumer advisory. Facility stated that item is cooked to 165 F although it is listed on consumer advisory. VR- facility will remove item from consumer advisory or provide a parasite destruction letter. Will check within ten days.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bison stored above raw beef in walk-in cooler. CDI- items were reversed. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed peppers stored above pickles and cooked chili in walk-in cooler. CDI- items were reversed. REPEAT (half points due to improvements).

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 Parmesan cheese stored on prep station above 41 F. Package container is marked “keep refrigerated”. CDI- cheese was placed on TPHC for today, and will be held at or below 41 F moving forward. REPEAT (half points due to improvements).

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed that stem of thermometer was broken, causing the temperature to not be accurate. VR- facility has up to ten days to provide an accurate thermometer.

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. Clean dust from power cord above prep station. Clean exterior of containers, fryers, and shelving in kitchen area. Clean screen on fan near dish machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from ceiling tile in kitchen area.

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 three totes of French fries that were stored above 41F. PIC stated that the French fries were cooked yesterday. Fries are hand cut and blanched, cooled, then fried to order. Also, observed sliced lettuce and tomatoes that were stored above 41 F in prep cooler. Items were stored in prep cooler yesterday. CDI- items were denatured and discarded into trash. REPEAT (full points).

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of food items stored on the floor in walk-in cooler. CDI- items were placed on shelving in cooler.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed damp, wiping cloths stored on kitchen counters between use. CDI- damp wiping cloths were placed in sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of containers that were stacked wet. CDI- containers were separated, and allowed to air dry. -zero-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service trays stored on prep table in kitchen that were not inverted. CDI- trays were inverted. REPEAT (half points due to improvements)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. There were not any test stripes available for the sanitizer used at the facility. VR- facility has up to ten days to provided test strips.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a tray of raw bacon-wrapped jalapeños stored above blanched French fries in walk-in cooler. CDI- Items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced lettuce, spring mix, and arugula that were stored in flip top cooler above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. There was not a time stamp or a timer marked for French fries stored near fryer. CDI- container was labeled with the time of 1pm- 5pm. REPEAT (full 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 containers of salt and other seasonings not labeled near steam table. CDI- containers was labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of raw beef stored on floor in walk-in cooler. CDI- box was placed on the shelf.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single-service trays that were not inverted. CDI- containers were inverted. REPEAT (half points due to improvements).

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

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

2-401.11 Eating, Drinking, or Using Tobacco. Observed two employee drinks stored on food prep surfaces. CDI- drinks were placed below food prep surfaces.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employees touching fully prepared hamburgers ready to be served with bare hands. CDI- employees were educated on bare hand contact. Two hamburgers were discarded into trash. Employees washed hands and put on gloves before continuing to prepare food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large trash can stored in front of hand sink at bar area. CDI- trash can was removed so that it does not block hand sink.

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. There was not any time in stamp on French fries stored near fryer. CDI- French fries were labeled with the time removed from refrigeration and a time out stamp.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemicals that was not labeled. CDI- spray bottle was labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies noted at bar area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without wearing a hair restraint. CDI- employees out on hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food while wearing a wrist watch. CDI- employee removed wrist watch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths that were not stored in sanitizing solution in-between use. CDI- cloths were stored in sanitizing solution.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single-service trays not inverted while stored at prep area. CDI- trays were inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grills, refrigeration units, and shelving in kitchen area. Clean exterior of dish machine in dish room. REPEAT (half points which are the first points taken)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep station and in dish rooms. Removed dust and stains from ceiling tile in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, cheese curds, dressings, and other TCS products holding above 41F in low reach in cooler. CDI - Discarded all TCS products. New batch of dressings will be held in flip top unit and fry products held on temporary TPHC. Observed raw beef burgers holding above 41F in walk in cooler. CDI - Spread and uncovered to cool quickly.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries held using TPHC, fries without time stamp or timer. CDI - Time Stamp placed for 2:45 pm. Facility without written procedure for time as public health control. CDI - Document provided and completed while on site.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Low reach in cooler unable to cold hold at 41F and provide cooling capacity; air temp providing 55F. VERIFICATION REQUIRED WITHIN 10 DAYS OF INSPECTION.

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 ice cream scoop stored in stagnant, cloudy water on counter top. Observed cup without handle used as scoop for dry goods. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans inside flip top machine in need of cleaning. Observed floor fan in need of cleaning. Increase cleaning frequency. REPEAT. *Points continue to stay at zero due to continuous cleaning efforts.*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Relocated items. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bison and shell eggs over ready to eat foods in flip top unit. CDI - Relocated items. REPEAT.

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 burgers and pimento cheese cooling in walk in cooler - both not meeting cooling parameters (See temp sheet). CDI - Pimento cheese spread into shallow pan. Burger patties unstacked and uncovered to cool correctly. REPEAT. *Kept at half points due to overall successful cooling; full points will be taken next time if repeated violation* EHS provided cooling logs and educational material for PIC and employees.

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 container of salsa without date mark. CDI - Discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of ranch cups with 2/11 date mark; 7 day date has expired. CDI - Discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pimento cheese cooling densely packed into large container in walk in cooler. Observed raw burger patties cooling with lids closed and containers stacked on shelf in walk in cooler. CDI - Pimento cheese spread into shallow pan. Burger patties unstacked and uncovered to cool correctly. REPEAT. EHS provided cooling logs and educational material for PIC and employees.

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 knife stored between flip top doors.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility without chlorine test strips for dish machine. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning throughout. Observed gaskets in need of cleaning throughout. REPEAT. *Zero Points due to continued overall improvement of cleaning throughout kitchen*

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above RTE items in fry cooler. CDI - Reorganized to correct storage order. Observed raw beef patties stored above pre-cooked turkey bacon in cold drawer. CDI - Turkey bacon relocated.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish washer producing 0 ppm chlorine sanitizer. Verification required within 10 days of inspection. Facility will use plastic and single use ware for customers until machine can be repaired.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two containers of chili reheated to below 165F and placed into steam well. CDI - EHS educated employee. Both pans placed on stove top to reheat to 165F.

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 portioned herb aioli containers cooled tightly closed and stacked in fry cooler; cooling at 0.07 rate. CDI - Containers unstacked and placed in freezer to cool rapidly. REPEAT. *Half points due to improvement of cooling burger patties*

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 herb aioli cups with 9/29 date mark; PIC stated this date was incorrect and was prepped with rest of containers labeled for 10/8. CDI - Employees correctly labeled container.

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 portioned containers of herb aioli cooling with lids tightly closed and stacked in plastic containers. CDI - Unstacked and taken to freezer to cool rapidly.

3-501.13 Use approved thawing methods. Observed two whole turkeys thawing under running water at 72F.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of bread and French fry containers stored on walk in cooler floor. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on clean dish shelf.

4-501.11 Maintain equipment in good repair. Observed split gaskets at fry station cooler. Observed ripped gasket on reach in freezer. REPEAT VIOLATION *No points taken due to full repair of rusted shelving in walk in cooler noted last inspection*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small shelving next to grill top in need of cleaning. REPEAT VIOLATION. *No points taken due to full cleaning of walk in cooler fans and surrounding equipment*

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 floor tiles inside walk in cooler in need of repair. Repair as necessary. REPEAT VIOLATION. *No points taken due to improvement of leak noted last inspection*

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 turkey burgers cooling from prep in walk in cooler; burgers not meeting cooling parameters. CDI - Container vented to allow cold air to flow around product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in salad flip top holding at 45F since earlier this morning. CDI - Tomatoes voluntarily discarded. Observed green peppers over stacked in container held in grill flip top; product holding 44F. CDI - Peppers halved and top portion put below to cool to 41F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries held on TPHC next to grill station without time stamp. PIC stated they were placed on line at 11 am. CDI - PIC placed time stamp on bucket of fries.

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 turkey burgers cooling in tightly closed container in walk in cooler. CDI - Container vented to allow cool air to flow around food.

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

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

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 bowl and cup without handle used for scoops. Observed handle stored in dry goods.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in walk in cooler in need of 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 ceiling leaking over storage/mop area. Observed floor tiles inside walk in cooler in need of repair. Repair as necessary.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans with visible food debris stored as clean. CDI took to rewash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cheese sauce and fried cooled from last night at greater than 41 degrees. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese sauce and fries cooled in too great of volume and covered. CDI cooling window missed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine at 0ppm chlorine at time of inspection. verification required . technian enroute to site.

3-501.13 Use approved thawing methods. Observed ground beef being thawed under running water measuring 103 degrees. CDI Process had just began switched to cold water measuring 59 degrees. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer reading at 0 ppm chlorine . Technician dispatched advised to use three comp sink to sanitize in meantime. 10 day verification required. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans stored as clean with visible food debris.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries being held out on time with no labeling or paperwork. CDI provided paper work and instruction on labeling.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand wash not reaching 100 degrees . 10 day verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two lexan containers of black bean hummus held greater than 7 days . CDI discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI product to be dated. Observed housemade pimento cheese not dated. CDI product dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed All natural bison, alaskan salmon, and grass fed beef on to go menu and add ins And double down on byob on regular menu does not have a reminder linking products to consumer advisory. 10 day verification required.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on walls at dish machine area and at rear prep sink. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf GENERAL COMMENT: Facility bathroom handsinks were permitted with two separate water faucets for hot and cold. Hot water is above 100F, but if water becomes so hot that handwashing cannot occur, then handsink will be considered inaccessible. As there currently is no mixing valve, EHS recommends that the facility provide a tempering valve such that water temperature can be actively controlled, to at least one of the two faucets in the respective basins

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine, due to mechanical failure, was observed to not be dispensing the required minimum of 50ppm chlorine sanitizer. Machine was repaired by professional company during inspection. Dish machine chemical levels should be monitored and maintained using the test kit present in the facility to ensure proper function.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one plastic lexan container with a "Use First" sticker present on the exterior while stored as clean. All sticker debris must be removed during the wash/rinse/sanitize process. Sticker was removed by PIC during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf GENERAL COMMENT: Facility bathroom handsinks were permitted with two separate water faucets for hot and cold. Hot water is above 100F, but if water becomes so hot that handwashing cannot occur, then handsink will be considered inaccessible. As there currently is no mixing valve, EHS recommends that the facility provide a tempering valve such that water temperature can be actively controlled, to at least one of the two faucets in the respective basins.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths left out on prep surfaces after use. Once used, wiping cloths should be returned to a sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked plastic pots and pans in the clean dish area. Items must be allowed to air dry to help ensure that no pathogen growth occurs.

4-501.11 Maintain equipment in good repair. Observed one split gasket on the pull out grill cooler drawer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on the small reach in coolers collecting food debris. Gaskets must be cleaned at a regular frequency to prevent build up.

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 walls adjacent to the dish machine heavily soiled with both black debris and food residue.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a stacked plastic pan with sticker residue on the exterior. Pan removed for rewash. Ensure that all sticker debris is removed during the wash process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles in the bar area with faded labels. Bottles relabelled by PIC.

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 pimento cheese cooling while covered. Items must be cooled without a lid, so that air is vented from the product. CDI by PIC venting tub of cheese.

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 tile damaged in the dish machine area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air vents in the kitchen collecting dust/debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans in the rear dish storage area. Insure pans are allowed to air dry before storage

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 floor tile damage in the dish area. Observed damage ceiling tile in the kitchen prep area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched fries in walk in cooler, cooling tightly covered. Fries are on track to cool within proper cooling parameters (see temp chart). CDI- Vent provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together wet. Allow to dry before stacking. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on exterior of low 1 door reach in.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee preparing a burger with bare hands. CDI - PIC saw the situation and instructed the employee to discard the burger and wear gloves.

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 blanched fries in the walk in cooler at 84F at 2 pm. Fries were blanched at 10 am. CDI - fries were voluntarily discarded.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed containers and trays stacked wet.