LEGION BREWERY

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of tomatoes with visible grow on them. CDI PIC tossed them

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Tomatoes missed the 4 hour cooling time frame..CDI tomatoes were 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 several TCS foods above 41F please see temp chart..CDI food was 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 .

3-501.15 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 tomates cooling in RIC. Packed tightly and in a plastic cover container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using outdoor camping single eye burner in facility. 4-501.11 Maintain equipment in good repair.WIC was not working when inspection started. WIC is running and cooling down nicely during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no testing strips for 3 comp sink.Facility uses sink and surface. EHS will return by next Friday, Facility can also take a pic of strips and send to EHS

5-205.15 Maintain a plumbing system in good repair. Observed hand sink leaking.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with available food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw brisket stored above Ready-to-eat wings inside the WIC. CDI - Storage order rearranged. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer and vegetable slicers, stored clean, with food debris present on the food contact surfaces of blades. Items moved to be properly washed rinsed and sanitized. Food contact surfaces cleaned to sight and touch has been out of compliance for 4 consecutive inspections and facility will be placed on a risk control plan. EHS will provide paper work via email, facility should fill out risk control plan, and EHS will work with facility to bring food contact surfaces into compliance. 10 day verification visit required. REPEAT. 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 .

3-501.18 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 foods prepared on 3/8 date marked 3/9. CDI - Items were properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed can in dry storage of the facility with dents on the seam/seal. The cans were stored among cans that were going to be used for service. Ensure there is a separate area for all cans that are dented and are to be discarded or held for credit. -CDI- PIC removed cans. REPEAT.

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 pans and plastic containers stacked wet. CDI - Dishes moved to the 3 comp sink to be re-washed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed Raw chicken stored over raw beef in RIF both the raw chicken and raw beef were outside of original packages in ziplock bags. -CDI- PIC moved raw food items to reflect proper storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed Raw chicken and raw beef stored over pizza dough in RIF. Both raw chicken and raw beef outside of original packages in ziplock bags. -CDI- PIC moved raw food items to reflect proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed buildup food debris on the slicer wheel of deli slicer. Deli slicer stored as clean on bottom of prep surface on cook line. Ensure that all food contact surfaces are clean before stored away. -CDI- Slicer moved to be properly washed, rinsed, and sanitized. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed multiple food items including cooked RTE diced chicken and chicken wings cooked and prepared from the day prior with a temperature of 46F in the WIC. Ensure all food is properly cooled using proper monitoring and cooling procedures. -CDI- PIC voluntarily discarded improperly cooled food. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS food in prep top 2 and lowboy 2 on the cook line above 41F. Observed all food in the WIC stored above 41F. PIC was unable to definitively state how long TCS foods were out of temperature for in WIC. WIC was blowing cool air of 40F when checked during inspection by EHS. -CDI- All TCS foods discarded from WIC and all TCS food discarded from prep top 2 and lowboy 2. 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 PIC cooling individually packaged carnitas in the lowboy cooler, carnitas were stored tightly packed together in plastic wrapping. Carnitas were at 56F. Carnitas were cooling for 3-hours. Chicken wings were stored in WIC to cool from day before in tightly packaged plastic, stored tightly together. Chicken was above 41F and did not meet proper cooling parameters. -CDI- PIC moved carnitas to Stand up RIC to properly cool down spread apart on a large sheet pan. Chicken wings were voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed can in dry storage of the facility with large dent on the seal. The can was stored among cans that were going to be used for service. Ensure there is a separate area for all cans that are dented and are to be discarded or held for credit. -CDI- PIC voluntarily discarded can.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris present on the blade. CDI - Moved to be w/r/s properly. No point escalation, cleanliness of pans and containers significantly improved. 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 .

3-501.18 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 Diced Chicken (7/3), Cooked carrots (7/3), Potato Wedges (7/1), Tomato jam (7/2) held longer than 7 days. CDI - All items were voluntarily discarded. Facility should form system to keep up with days items that have been frozen and thawed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working in kitchen with no hair restraints. CDI - Food employee put on a hat.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef stored above brisket. CDI - Storage order was rearranged Final cook temperature for Ground beef is 155F. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans and utensils stored as clean with food debris present on the food contact surfaces. CDI - Pans were moved to the 3 compartment sink to be w/r/s properly. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no label. CDI - Bottle was labeled.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM was present. PIC certification expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0 PPM. CDI - PIC replaced sanitizer and concentration was observed at the proper strength during next cycle. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce hot holding at 121F. CDI - PIC stated that the item was placed in the HH unit less than 1 hour before and item was moved to oven for proper reheat. 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 multiple TCS food items (slaw, sour cream, cooked potatoes, chicken) held above 41F. CDI - All items above 41F were placed inside the Lowboy RIC to rapidly cool, items placed on the line at 12PM per PIC. Sour Cream was voluntarily discarded. EHS will follow-up. 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 carnitas, peppers and pimento cheese with no date mark. CDI - Items prepared the previous day and proper date marks were added. 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 hummus (10/28) held longer than 7 days. Observed beer cheese and empanada potato filling removed from freezer to thaw and items did not have pull date. CDI - Hummus was voluntarily discarded. CDI - Cheese and empanada filling was properly date marked. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of hummus stored in downstairs, standing, RIC with mold like growth on surface of product. CDI - Item was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed sliced tomatoes, pimento cheese (x2), pork empanadas, carnitas, and brisket held above 41F inside prep unit/RIC. CDI - Pimento and sliced tomatoes were voluntarily discarded. Empanadas, carnitas, and brisket were placed inside prep unit at time facility opened and were placed inside the RIF to rapidly cool back to 41F. Cold holding has been out of compliance for multiple inspections, EHS is placing establishment on a risk control plan for cold holding. EHS will provide RCP paperwork via email and will complete verification visit no later than 7/14. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roasted peppers and carnitas prepared the previous date with no date marking. CDI - Proper date marking was added. 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 . 3-501.18 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 sweet potato fries (7/2), Brisket (7/2), hummus (6/20), Goat Cheese (6/20) held longer than 7 days. CDI - Voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scooping utensil submerged inside corn meal. CDI - Scoop was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed dishes and utensils stored as clean with food residue present on the food contact surface. CDI - Items were placed in 3 compartment sink to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS food items (Guacamole w/ tomatoes, sour cream, pimento cheese, slaw, chicken, carnitas, brisket, sweet potato, Brussels sprouts) held above 41F inside the left side prep unit and Lowboy RIC. Items in flip top observed in ice baths. CDI - Prep Unit seemed to not be cooling properly, All items were voluntarily discarded. 3 day VR 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 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/BOPsSNUajY Observed Beijing mix, cut cabbage, and pulled chicken with no date marking. CDI - Items were date marked properly. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed goat cheese (2/9), Cajun stock (3/25), Roja Salsa (3/27), and chicken (3/27) held longer than 7 days. CDI - All items voluntarily discarded.

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

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 an employee drink cup being stored above a prep surface.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat cheese in the walk-in cooler. CDI - Education used to correct. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chips being stored in a bin without a lid in the kitchen. 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 tomatoes, blue cheese, coleslaw and other TCS foods cold holding above 41F in the prep cooler. Establishment will use ice until the unit can be repaired and check temperatures throughout service. VR no later than 12/11/2023 to ensure all TCS foods are cold holding at or below 41F.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service items in the downstairs storage room being stored on a rack less than 6 inches.

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 spices and oils unlabeled by table top combi oven. REPEAT -1-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored on shelf with intact cans of roasted peppers. Per PIC, facility discards these. CDI - PIC voluntarily discarded. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified food protection manager on duty. PIC states going to class once enough staff are available. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on utensils and pans. CDI PIC moved items to the 3 comp 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-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P .Observed Dishwashing machine was at 0ppm. CDI PIC primed machine. Reading at 200ppm. Dishes rewashed for proper sanitizing. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices and oils unlabeled by table top combi oven.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed PIC phone and cup with lid on prep table. Use employee area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce for mac and cheese and beer cheese hot holding below 135F. CDI - Cheeses reheated above 135F. -1.5- 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 roasted sweet potato wedges cold holding above 41F. CDI - PIC voluntarily discarded and refilled with cold product. Monitor temperatures to ensure proper cold holding. -0- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane canisters stored directly above deli papers and drink containers on dry storage shelf. CDI - PIC moved these items to low shelf. -1-

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed no mechanical ventilation system with a new table top gas grill that is used for cooking. Do not use gas grill without proper mechanical ventilation. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification at beginning of inspection. -1-

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 no date marking on small containers of food in flip top unit. CDI - PIC placed dates on food. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen and dry storage. Maintain and increase pest control as necessary to remove flying insects. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned serving utensils stored in soiled metal container. CDI - PIC moved these items to 3-comp sink for cleaning. -.5-

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 buildup on ceiling above small table top flat top grill not under hood system. Ensure ceiling is cleaned often enough to prevent buildup. -0-

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed no hood system installed and grease laden vapors releasing on ceiling without a hood system installed. EHS has advised PICs previously to either have an approved hood system installed or discontinue using flat top grill without an effective exhaust system. REPEAT -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee taking and bringing food back and forth between upstairs kitchen and downstairs cold storage without washing hands. Facility has no downstairs handsink to ensure hands are clean. CDI - PIC washed hands. EHS educated food employee about washing hands when soiled. -2-

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 working containers of foods stored on the prep unit between uses. Label these with the common name of the foods. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed entrance to facility propped open using a bungee cord without using any fly protection device. Keep closed to avoid entry of pests. -1-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed paper plates stored in lower level prep space outside wrapping with food contact surfaces facing upward. CDI - PIC voluntarily discarded. -0-

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 buildup on ceiling near combi-oven. Clean often enough to prevent buildup. -.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit or diarrheal clean up plan. Facility pulled template from state. CDI sent facility written plan that can be used and printed in house.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .Observed metal pans, tongs, and plastic container with leftover food debris. CDI items moved to sink for cleaning. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Carmelized onions, Carmelized onion sauce, pork, and chili holding below 135F in hot well close to entrance. CDI items reheated.

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 portioned ranch and blue cheese dressings stacked in prep top holding above 41F. CDI items discarded.

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 fans and shelving in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dust buildup on utensils stored near under the counter style dish machine and buildup on grater and spatula stored as clean on drying rack. Observed lipstick on tulip style glass stored as clean in the bar. CDI - PIC took these to dish pit for cleaning.

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 on date marking please visit: http://meck.co/FoodSafety Observed opened oat milk, pico de gallo without date marking. CDI - PIC voluntarily discarded cooked vegs and date marked oat milk. -1.5-

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. Observed household style rubber spatulas showing signs of damage from burning stored for use on drying shelf. Ensure food contact surfaces are resistant to damage. -.5-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no irreversible thermometer for measuring temperatures inside high temperature dish machine. VR no later than 02/24/2022 to ensure facility has an irreversible thermometer for measuring hot water inside high temperature dish machine. -.5-

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 buildup on vent covers in kitchen and over dish machine. Clean these areas. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit or diarrheal clean up plan. CDI - EHS educated PIC on the new requirements for the 2017 Food Code. -0 points

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw unpasteurized shelled eggs in carton in direct contact with bagged cooked pork. CDI - PIC moved cooked pork to upper shelf. Facility permit condition states eggs shall be pasteurized. -0 points

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 unsalted butter being held at room temperature with out time stamp and PIC had no written procedures. PIC stated butter is held for 4 hours and then discarded. CDI - EHS provided updated TPHC form to PIC to be filled out and retained at the facility. -0 points

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 several items (see temperature chart) cooling in prep cooler ambient air cooling. All items out of temperature were prepared at 2:30 pm today. Prep cooler ambient air temperature was 51F. CDI - PIC moved items to RI cooler nd RI freezer on 1st floor to quickly cool. EHS reminded PIC that monitoring cooling processes is necessary for active managerial control. -0.5 points

6-202.15 Outer Openings, Protected -C Protect outer openings of facility from entry of pests, rodents and insects. Observed no fly protection for roll up door, front door and 1st floor door that were propped open. Permit conditions state "When providing an open air atmosphere by use of garage doors, open wall or other means to a dining area, the FOOD ESTABLISHMENT must have effective measures in place to prevent the presence of insects, rodents or other public health pests. If measures such as air curtains, self-closing doors, or screening are not used, the dining area shall be prohibited from outdoor beverage stations." Discussed with PIC measures to prevent pests.

4-901.11 Equipment and Utensils, Air-Drying Required -C Air dry equipment and utensils that have been washed, rinsed and sanitized. Observed several metal bins stored with clean dishes that were wet nested. CDI - PIC placed dishes with soiled dishes to be re-washed, rinsed and sanitized. -0 points

4-501.11 Maintain equipment in good repair. -C Observed torn gasket in prep cooler near hot holding equipment. Repair/replace gaskets.

6-301.14 Post a handwash sign at each handsink. Observed no employee handwashing sign posted at bar handsink. CDI - EHS provided sign for posting today. -0-

3-202.11 Temperature - P,PF Receive foods at required temperatures during food deliveries. Observed lettuce mix received at 49F today. When this was discovered, delivery driver was gone. CDI - PIC cooled product and EHS reminded PIC to ensure proper temperatures during food deliveries for food safety. -1-

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 oil and garlic mix and unsalted butter stored at room temperature today. Per PIC, these items are held out at room temperature and discarded after lunch service. CDI - PIC given TPHC procedure today. Ensure completed TPHC procedure is available in-house for future inspections. -1-

7-201.11 Store toxic materials to avoid contamination. -P Observed clean mixer and dry goods stored directly beneath butane containers on dry storage shelf near kitchen entrance. CDI - PIC moved to chem storage. Observed spray bottles of sanitizer and cleaning agents hanging on side of shelf in kitchen and in bar without labeling. CDI - PIC labeled these during inspection. -1-

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 tightly lidded cut tomatoes cooling in prep cooler and double wrapped pasta salad cooling in downstairs reach in cooler. CDI - PIC loosened wrapping and EHS educated PIC about providing air flow to help TCS foods cool faster. Both items cooling rapidly after unwrapping. Observed overstocked hummus, cut tomatoes and other TCS foods in flip top above 41F. CDI - PIC reduced portions and discarded all parts of food containers above 41F. -.5- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.Observed flour, house made oils and other items in prep unit without label of common name. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in bar and kitchen. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed to-go orders stored in receiving area subject to air from soiled cooling fan. -0-

3-304.14 (B)(1)Wiping Cloths, Use Limitation - C Wiping cloths used for wiping equipment shall be stored in sanitizer between uses and used for no other purpose. Observed wiping cloth used to wipe tongs used to also handle hot cooking surfaces, stored on cutting board between uses. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen and aprons stored directly under sprinkler system water lines in downstairs storage area. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use containers and supplies stored in downstairs storage area directly under sprinkler system water lines. -0-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed strainer used for hummus with deep impressions and areas that are crinkled, making the item no longer smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed split gasket on prep unit. Per PIC, these split gaskets are on order and will be repaired soon. -1- POINTS NOT ESCALATED TODAY AS SPLIT GASKET WAS THE ONLY ITEM ON LAST INSPECTION AND IS IN PROCESS FOR REPAIRS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on cover and fan blade of cooling cover. -.5- REPEAT

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 heavy buildup on cross ventilation vent in can wash area. Clean. -0-

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 3 dented cans stored with cans for customer use. CDI - PIC relocated them to a separate area to be held for credit.

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 Time/temperature recorded of cheese sauce cooling after corrective action, no change in temperature in 45 min. CDI - Cheese sauce placed in ice bath and active stirring began.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese holding in flip top unit at 43F. CDI - Discarded. REPEAT. *Points kept at half due to overall cold holding compliance successful; reach in cooler fixed and maintaining holding temp below 41F*

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Pimento cheese (5/11x3), cheese sauce (5/7), grilled chicken (5/12), pasta salad (5/12), pre-cooked ribs (5/7) and tomato paste (5/6) with expired 7 day date mark window. CDI - All items 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 mac cheese sauce cooling from prep in reach in cooler with plastic tightly covering product. CDI - Unwrapped and allowed to cool in refrigeration.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed utensils at server station stored with food contact side up; not preventing contamination.

4-501.11 Maintain equipment in good repair. Observed split gaskets on flip top unit (right) and low reach in cooler. Replace/repair as needed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan over server station (side) in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Mac & cheese, chicken breasts, cheddar cheese, and other TCS foods in low RIC holding above 41F - see temp chart. CDI - All items held overnight or more than 4 hours discarded. Items placed in unit earlier moved to flip top units for cold holding.

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 white BBQ sauce with 1/15 prep date; time/temperature window has expired. CDI - Discarded. Observed chicken stock with date mark of 1/8; after questioning PIC stated it was cooked & froze on 1/8 and pulled for service 1/26. CDI - PIC correctly date marked container. *Points kept at half due to overall improvement of date marking throughout facility*

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Low reach in cooler in main kitchen area not able to cold hold TCS products at 41F or below - 50F ambient air temperature. Verification required within 10 days of inspection.

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

4-501.11 Maintain equipment in good repair. Observed split gaskets on flip top unit (right) and low reach in cooler. Replace/repair as needed.

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 brava sauce, spicy mayo, and corn salsa with date marks of 11/16. CDI - All discarded. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle without label. PIC identified it as bleach. CDI - Correctly labeled. REPEAT.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and dish rack blocking handsink upon entering facility. CDI - PIC relocated items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink without paper towels upon entering facility. CDI - PIC provided paper towels.

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 artichoke dip at 75F at 3:30 pm. PIC stated the morning manager finished cooking product around 1:30. CDI - Product immediately spread onto shallow pan and placed in walk in beer cool to cool rapidly. Artichoke dip checked at 62F after correction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed empanada mix and other TCS foods holding above 41F in reach in cooler. Ambient air temperature reading 41F. CDI - All items were uncovered to cool rapidly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed black bean mix with date mark of 8/29 in low reach in unit; PIC stated it was actually made the previous day. Observed caramelized onions with date mark of 9/1; PIC stated it was actually made today. CDI - PIC allowed to correct date marks. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles without identifying labels. CDI - PIC labeled bottles correctly.

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 artichoke dip cooling in flip top unit not manufactured for cooling. CDI - Spread onto thin pan and placed in low reach in cooler. Observed artichoke dip and pork cooling densely packed in tightly closed container in reach in unit. Observed beans cooling densely packed in tightly closed container in walk in cooler. CDI - All items spread onto sheet pans to cool rapidly. REPEAT.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean rack of dishes stored on top of trash can in kitchen area. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed cleaned silverware stored with food contact surface exposed for touch. EHS recommended inverting all utensils for employees or customer use.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - Hands re-washed properly. 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 two containers of artichoke dip at 46F and 43F. Employee stated they had been cooling in unit since 10:30; both containers did not meet cooling parameters. CDI - Product voluntarily discarded. 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 beer cheese cooling; after taking cooling parameters temperatures it was evaluated cheese was not meeting cooling parameters. CDI - Beer cheese spread into shallow pans, placed in freezer, and increased active stirring.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plant burgers, mac & cheese, and other TCS items holding at 43F in low reach in cooler. Ambient temperature reading at 51F. CDI - All items left overnight in unit voluntarily discarded. All items currently cooling taken to reach in cooler and freezer to cool rapidly.

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 feta, mozzarella, pizza sauce, boiled eggs, beer cheese, artichokes, with date mark of 3/5. Observed juicy jay sauce (mayo base) with date mark of 3/3. Time/temperature window has expired on all items listed . CDI - All items voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. -Pf Observed beer cheese, pork, artichoke dip, and boiled peanuts cooling in low reach in cooler not functioning properly to cool items and all items tightly covered with plastic wrap. CDI - All items voluntarily discarded that did not meet cooling parameters. All items still within parameters taken to reach in cooler and freezer to cool rapidly. Observed beer cheese cooling in ice bath in cooler; no active stirring observed. CDI - Beer cheese moved to freezer and PIC increased active stirring to cool quickly. 4-301.11 Provide equipment in number and capacity so that cooling and holding temperatures are achieved. -Pf Observed low 2 door cold holding 51F (ambient). Verification required within 10 days of inspection. No food will be held in unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed large fan in dish machine area in need of cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - Employee re-washed hands using correct handwash procedure.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above pre-washed produce in reach in cooler. CDI - Employee reorganized to correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers with food debris on clean dish rack. CDI - Removed for re-wash.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed egg plant (8/30), potato salad (8/29), and slaw (8/27) with time/temperature window expired. CDI - Employee voluntarily discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on prep units on bases at rear of flip top.

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 tomatoes being cooled properly on sheet trays then pooled before cooling to proper temperature. CDI moved back to sheet pans and cooling was corrected.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units in need of resurfacing.

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 hummus held greater than 7 days in lower prep unit and on make top, Observed salsa in lower prep unit and on make top held greater than 7 days. CDI discarded . Repeat violation

3-501.13 Use approved thawing methods. Observed sausages thawing under running water measuring 81 dgrees. CDI moved to refrigeration to continue thawing.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimento cheese on make top and lower prep unit between 41-45 degrees and held greater than 4 days . CDI discarded. Observed hummus and feta cheese held between 41-45 held greater than 4 days. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed both gaskets on prep unit 2 in need of replacement.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee don gloves without changing gloves when changing task. CDI-Employee was instructed on proper hand wash and when to wash and rewashed hands. 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 food employee to scrub less than 15 secs. CDI-Employee was instructed on proper hand wash and when to wash and rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottle hanging on the hand sink in the bar area. CDI-PIC removed the chemical bottle.

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 3 housemade sauces without dates. CDI-PIC back dated the items to yesterday when items were prepared. 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 roasted tomatoes in container labeled 3/2. CDI-PIC discarded the item.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in kitchen. VR

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

.6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for use in the mens restroom. Supplied by PIC

4-501.11 Maintain equipment in good repair. Observed split gaskets on the reach in cooler in the kitchen area.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a container of single use cups stored on the floor of the storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf At time of inspection facility could not produce sanitizer test strips. Employee was able to find test strips in a medical cabinet before end of inspection. No points deducted. Ensure that kitchen staff are able to produce and use test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purses and employee backpacks spread around the storage area. Ensure such items are kept orderly and separated from any food service materials such as single use utensils, multi use utensils, napkins, etc.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked egg product and potato salad datemarked past 7 days. Eggs were dated for 11/28/16, potato salad was dated 11/30/16. Items were discarded by employee. Max allowed time for food product storage is 7 days, including date of preparation.

General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - Facility is new and has 210 days to get certification.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet cloths on prep surfaces.

5-501.16 Provide waste bins in required areas including at handwash sinks. - Observed no trashcan at the handsink at the taps. Provide trash can