KID CASHEW FARMER BUTCHER

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap dispensing from handsink next to hot cabinet. -CDI- New soap dispenser was placed by handsink during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark/pink buildup along ice shield in both ice machines. Increase frequency of cleaning ice machine to prevent residue accumulation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed two pans of roasted brussel sprouts holding below 135F in hot holding cabinet. -CDI- PIC placed brussel sprouts on 4-hour TPHC. -Facility not on Risk Control Plan due to improvement in hot holding temperatures since last inspection. PIC was unaware roasted brussel sprouts are a TCS (time/temperature controlled for safety) food. -REPEAT- If same violation is observed during next inspection, facility may be placed on a Risk Control Plan for hot holding. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written TPHC procedures for mac and cheese or chicken skewers held on 4-hour TPHC. -CDI- PIC provided blank copy of TPHC procedures to PIC and assisted with completing them. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 -Observed incorrect 4-hour TPHC start/discard time for chicken skewers and mac and cheese (whiteboard time stated 1-5pm, EHS was onsite at 12pm). -CDI- PIC corrected time stamp for when the food was removed from temperature control (12pm-4pm).

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed frozen octopus thawing under running water at 74F. -CDI- PIC moved octopus to WIC for slacking/thawing in WIC. Ensure cold running water for thawing is kept under 70F.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused cooler stored outside facility. Remove unused equipment from premises.

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 (partially-cooked chicken skewers) stored above raw beef in WIC. -CDI- PIC moved par-cooked chicken to bottom shelf, below raw beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety -Observed partially-cooked chicken skewers in WIC. Facility does not have approved non-continuous cooking procedures. -EHS explained regulatory approval requirements for non-continuous cooking of raw animal meats. -CDI- During inspection, food employees fully cooked chicken skewers to 165F. PIC stated facility will no longer utilize non-continuous cooking procedures, unless prior regulatory approval is obtained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. -Observed white beans in hot holding cabinet below 135F. All other foods in hot holding cabinet were properly holding above 135F. PIC stated beans were prepared from canned foods this morning, less than one hour ago. -CDI- PIC reheated beans to 165F within 10 minutes. -REPEAT- EHS observed improvement in hot holding since past inspection (no violation on chicken skewers; all other hot holding was above 135F). Facility is not currently being placed on Risk Control Plan for hot holding. EHS and PIC discussed possibility of holding white beans and chicken skewers on 4-hour TPHC, along with mac and cheese. -If same violation is observed during next inspection, facility will be placed on Risk Control Plan for hot holding. 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 all TCS foods stored in cold drawer underneath flat top grill, intended for cooling after prep this morning. Observed ambient temperature of unit at 38F. PIC stated all items were prepped and placed in the cold drawer this morning, less than 2 hours ago. Observed all foods above 41F (see temperature chart). -CDI- PIC moved all foods to WIC for rapid cooling. EHS observed foods dropping at sufficient rates by end of inspection. -EHS and PIC discussed efficient methods to ensure rapid cooling to 41F, including prepping foods in advance and cooling them down in the WIC, prior to morning set-up. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed cleaned cutting boards wet stacked directly on top of each other, with water in between the boards. Ensure all clean dishes are properly air dried prior to stacking. -REPEAT 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed clean dishes stored directly underneath open ceiling with exposed pipes/tubes. -Replace ceiling tile to prevent contamination of dishes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw lamb/beef burgers stored above cooked octopus in the prep cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. -Observed chicken skewers below 135F in the hot holding cabinet. PIC stated skewers were fully cooked this morning, then held out at room temperature during catering preparation, and then placed back in the hot holding cabinet. PIC and EHS discussed importance of maintaining hot holding temperature (135F) or properly reheating to 165F if food drops below 135F. EHS and PIC discussed how hot holding cabinets are not meant to reheat/cook food, only to maintain hot holding temperatures. -CDI- Chicken skewers were reheated to 165F. -REPEAT- -This is the facility’s third consecutive hot holding violation. If same violation is observed during next inspection, facility will be placed on Risk Control Plan for hot holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed cleaned cutting boards wet stacked directly on top of each other, with water in between the boards. Ensure all clean dishes are properly air dried prior to stacking.

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 to-go containers removed from original protective package in outdoor storage shed. Ensure all to-go containers are protected from contamination. 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 to-go items stored in outside storage shed, with door initially left open and exposed to outside elements. Observed multiple leaves inside storage shed. Ensure door remains closed to shed to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. -Observed chicken skewers and rotisserie chicken below 135F in the hot holding cabinet. CDI:Items were reheated to 165F. 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 multiple items in the WIC above 41F (see temperature chart). Observed ambient temperature of the WIC at 53F at start of inspection. PIC stated food employees noticed WIC had frozen over when staff arrived this morning, and WIC repairman already arrived today and fixed unit. PIC stated no TCS food temperatures were taken today. -PIC voluntarily discarded all TCS foods held in WIC for over 4 hours (cut tomatoes, feta, spicy feta, goat cheese, hummus, tzatziki, cilantro yogurt, cut lettuce, cooked beets, roasted asparagus, roasted mushrooms, white beans, queso dip, quinoa, meatballs, grilled onions, raw salmon, octopus, cucumber salad, raw beef burgers, raw pork, raw chicken, raw trout, raw lamb burgers, Mac and cheese). Some items stored at rear of WIC (raw chicken, raw burgers) were observed at or below 41F. -During inspection, WIC repairman arrived onsite again because WIC was not dropping (stayed at 53F for over an hour). Facility may remain open due to multiple non-TCS items on menu and sufficient cold holding in prep units, cold drawers, and lowboy units. -At end of inspection, WIC repairman stated WIC should be repaired within an hour. PIC will contact EHS when WIC is repaired and EHS will conduct same-day follow-up. If WIC is not repaired today, facility may voluntarily close. -3 day verification visit 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles at the cookline without labels. -REPEAT-

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed handles for Mac and cheese scoop and pimento scoop submerged within food. -CDI- PIC removed scoops.

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 buildup of debris along shelves in WIC. Increase frequency of cleaning.

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 employee drink stored on shelf over the cookline. CDI - Drink was relocated.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food handler touch tongs to prep shrimp, place tongs bag, removed old gloves, placed new gloves, then took raw burgers and placed on grilled, after food handler removed their gloves and donned new gloves without washing their hands. CDI - PIC educated and the food handler washed their hands.

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 pork placed behind raw salmon in the prep top cooler (raw salmon is offered undercooked) pork had to be relocated to the front sink the cooking temp is higher than the salmon. 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 chicken skewers and rotisserie chicken below 135F in the hot holding cabinet. CDI:Items were reheated to 165F. 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 cooked beets and raw shrimp in cooler drawers at cookline above 41F. CDI: Since these Items were just prepped they were placed in walk in cooler. All other cold holding was correct. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squeeze bottle at the cookline without a label. CDI - PIC relabeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans wet stacked. Allow to air dry prior to stacking.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink faucet in disrepair, wrapped with plastic. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw eggs being stored above cooked chicken inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2 pans of beans and 2 pans of cheese sauce above 70F. According to PIC items started cooling at 11am. CDI: Items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer hanging on rack above bread. CDI: Sanitizer was relocated.

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 beans and cheese sauce cooling in large portions and not being stirred. CDI: Items were voluntarily discarded, EHS and PIC discussed cooling methods. If violation occurs on future inspections a risk control plan may be implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed prep unit with loose door. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up metal container in hand sink. CDI: Item was removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed multiple plastic bottles of sauces with gloves being used as lids. CDI: gloves were replaced with Saran Wrap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed large pan of Mac and cheese, portioned Mac and cheese and chicken skewers below 135F. CDI:Items were reheated to 165F. 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 spicy feta over stacked inside prep top above 41F. Observed roasted jalapeños sitting on top of prep top above 41F. CDI: Items were placed in walk in cooler.All other cold holding was correct. 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

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed eggs being served over easy on brunch menu without a consumer advisory. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer being stored on top of in use cutting board and directly beside chicken. CDI: sanitizer was relocated.

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 beans cooling at a rate of 0.02F/min and burgers cooling at 0F/min. Beans were sitting on the counter at room temperature, burgers were in pan covered in Saran Wrap. CDI: Beans were placed in walk in cooler, Saran Wrap was removed from burgers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 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 missing ceiling tile above prep area. Points not escalated due to improvement from last inspection.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter in back door then proceed to put on gloves and handle food without washing hands. CDI: Food employee removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife and various metal pans with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08

3-501.14(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 quinoa above 70F at almost the end of the 2 hour window. CDI: Quinoa was divided onto sheet pans for quick cooling. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed caesar salad with salmon that can be served undercooked without an asterisk. VERIFICATION REQUIRED.

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 roasted beets cooling at a rate of 0.07F/min on speed rack. Pans on the speed rack were very close together not allowing for much air flow. Observed quinoa cooling on sheet pans in a thick layer.CDI: Beets were relocated and quinoa was split into smaller portions. 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 .

6-501.12 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 flooring throughout facility 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 cracked edging tiles near walk in cooler. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC utilizing handsink to fill water for ice bath. CDI - EHS discussed proper hand sink usage with PIC.

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 three (3) packages of ground raw pork stored over repackaged pork chops. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) RTE servings of cooked mushrooms stored under unwashed mushrooms. REPEAT. CDI: No escalation in point deduction due to noted improvement from previous inspection. Fewer cases of improper storage order were observed and no improper food contact was observed. Note: EHS observed WIC storage order guide. EHS will provide WIC storage order guide, and will return at a later date with charts and guides in multiple languages. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation EHS did NOT observe application of heat during stated non continuous cooking at time of inspection. EHS observed seemingly partially cooked, whole muscle lamb roasts stored as raw meat. Per conversation with kitchen staff, roasts are briefly marinated and cooked to a temperature of approximately 125F to begin a tenderizing process, where they are stored as a raw meat product and cooled effectively to 41F. Cooled roasts are cooked to final temperature prior to serving. CDI - Facility has discontinued non continuous cooking, as described, until approval is granted by MCHD. EHS provided application procedures to PIC via email to be filled out and submitted to EHS or Mecklenburg County Health Department prior to continuing non continuous process. Facility appears to currently be utilizing proper procedures for non-continuous cooking, but must receive approval for procedures and have system and cooling logs in place once approved to be in compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) pans of house fried garbanzo beans kept at ambient temperature. CDI - PIC voluntarily disposed of garbanzo beans prepared one day prior. Recently prepared garbanzo bean, having been fried less than 2 hours prior and being below 70F, were placed to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple cooling items placed immediately at points of service with lids and wraps cooling ineffectively. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed recently cooked items placed in 2 door RIC raising ambient temperature of unit, as well as other, previously cooled and cold holing TCS food items. Items that were cooling ineffectively were uncovered and/or rotated to properly calibrated equipment. Non-cooling TCS foods in 2 door RIC were rotated to properly calibrated cold holding equipment (WIC, prep units) to maintain proper cold storage. A verification of equipment and cooling procedures will occur no later than 11/16/2023. 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 three (3) bottles of olive oil mix unlabeled. Observed one (1) bin of sugar at tea supply storage with no labeling. REPEAT.

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 one (1) knife stored in between lids of two open prep top units. CDI - Knife was rotated to dish pit for corrective wash, rinse, and sanitizing.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying recently sanitized dishes. 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 two (2) clean knives stored on a soiled magnetic knife block. CDI - PIC coached employee on proper dish drying. Soiled knives were pulled and placed at cleaning area for corrective washing, rinsing, and sanitation.

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 (2) stacks of to go boxes with exposed food contact surfaces. CDI - Single service articles were reoriented to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed approximately three (3) shelves of 2 door RIC with heavy rust and corrosion. Resurface/replace heavily corroded storage areas. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not initially reaching 110F when temped. CDI - Prior to the end of inspection, hot water at fixtures was observed above 110F.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Contact waste management company to replace missing dumpster components.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) recently opened (but sealed by cap) employee drink stored above food in prep unit underside. CDI - EHS rotated sealed employee beverage to lower storage to prevent potential contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple employees wash hands and turn off faucets barehanded. CDI - EHS coached employees and had heads chef translate to improve clarity.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed back door handsink with no hand soap due to manual pump cover being damaged and removed. CDI - Employees provided soap from storage that could be manually pressed and removed from dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed four bins of cooked and marinated shaved lamb portions stored beneath raw seafood and burger patties. CDI - PIC and EHS reorganized WIC shelving to prevent potential contamination. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and avocado over three (3) RTE servings of produce (cut onions, feta cheese, salad bin) in WIC. CDI - Items were rotated to effective storage during corrective ice bath preparation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of uncovered steak portion stacked contacting the non food contact surface of another bin. CDI - Bins were separated to prevent contamination. Note: EHS observed WIC storage order guide. EHS will provide WIC storage order guide, and will return at a later date with charts and guides in multiple languages. 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 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 the walk-in holding TCS foods such as raw meats, chicken, prepared sauces, cooked vegetables, etc between 45 - 50F. PIC elaborated that temperature charts showed WIC as properly cold holding at approximately 11:30 a.m., and that WIC temperature most likely rose due to being opened for an extended period of time. Observed the single door RIC briefly holding food at 45-50F. This refrigerator recovered on its own once the door was kept closed more. Observed the prep unit 1 underside failing to cold hold TCS foods. Observed two door RIC at approximately 53F ambient. Observed cooler draw at ambient temperature of 55F. CDI - WIC temperature was eventually observed consistently at 40-41F. Items in WIC and 2 door RIC were placed on ice baths to rapidly cool them back to 41F. Out of temperature, open TCS food items in other units were voluntarily disposed by PIC. A verification will occur no later than 07/22/2023.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of commercial pesticide at bathroom shelving. CDI - PIC voluntarily disposed of unapproved pesticide.

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 one (1) container of olive oil unlabeled. CDI - EHS and kitchen staff discussed effective labeling strategies. Bottle was effectively station labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies over course of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three (3) food employees engaged in food preparation or warewashing without effective hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed (1) wet wiping cloths stored on prep table. CDI - Wiping cloth was rotated to readily available, concentrated sanitizer bucket.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) scoop with handle touching food stored in salt. CDI - handle was removed and placed in warewashing for corrective washing.

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed properly rolled silverware, but uninverted cups at table settings. Invert or remove cups from service at time of customer seating.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed approximately three (3) shelves of 2 door RIC with heavy rust and corrosion. Resurface/replace heavily corroded storage areas. REPEAT Note: Conversation with PIC detailed that the cooler in question is a newer replacement cooler with separate shelving from previously notated units. Due to this, EHS, will not escalate point loss at this time.

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 meatball gravy at 43F that was prepared 3/29/23. Food was voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 Meatball gravy cooked/prepared yesterday 3/29/23 missed cooling window. Food was 43F during inspection. Food discarded. Observed two metal pans of shrimp sauce cooling in ice bath in prep sink. Larger pan cooling rate was .27 - ice and water needed to be refilled around water container. Water and ice were added and food was stirred frequently. Placed in walk-in cooler. Plastic cambro of cheese sauce observed initially with cooling rate of .28. Food was placed in shallow metal pan to facilitate cooling. Hummus in prep reach in was observed above 41F with plastic wrap covering food. Food has just been portioned for prep unit. Hummus was placed uncovered in walk-in cooler. VERIFICATION REQUIRED by 4/9/23 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet nested while in clean storage.

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving in 2 door reach-in unit. New shelving has already been ordered prior to inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some water buildup on floor between partition of wall and unused mop/utility sink. PIC stated mop sink is being removed. Facility has working can wash on exterior of building.

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 metal pan of raw portioned lamb above ready to eat foods in tall single door reach-in cooler. CDI-PIC moved lamb to approved storage.

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 dicer with leftover food residue on storage shelf as well as a few scoops and utensils with minor food debris in clean storage. CDI-Items were sent back to dish pit.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at bar dish machine reading above 200ppm on test strip - bleaching out test strip. PIC contacted EcoLab rep, who arrived within 30 minutes. Machine was adjusted and is now sanitizing food contact surfaces at an approved concentration of 50-200ppm.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed macaroni and cheese above 41F cooling from room temp prep in reach-in cooler covered with plastic wrap. CDI-Item was vented and food was allowed to quickly cool. Observed pasta cooling in walk-in on sheet pan stored on speed rack. Temperature change was minimal, so pasta was spread thinner onto sheet pan to facilitate cooling. Raw salmon was stored over fill line in prep top after lunch rush. Advised PIC to remove extra salmon and cool properly. Tomatoes in lowboy drawer cooling after prep were observed above 45F. Tomato temperature was not changing due to drawer not being fully closed. Ensure that lowboy drawer remains sealed to ensure food is properly cooled from being in and out of drawers. Food in back of drawer was 41F and below. Facility has obtained another 2 door reach-in to help cooling capacity with foods prepped at room temperature. Hot foods are cooled vented and on speed rack in walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored around kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stacks of food containers wet nested while in clean storage.

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 to go containers with food contact surface exposed and stored under vent system with heavy buildup. CDI-PIC inverted items.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at 2 door reach-in and cold drawer. PIC showed invoice for new gaskets which have already been ordered.

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. Cleaning needed on hood vent above cooking equipment and above prep unit.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 compartment sink. CDI-Leak was fixed before end of inspection.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged area of baseboard in the dish room as well as hole in baseboard/wall below 3 compartment sink.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed the bar dish machine recording 0ppm sanitizer. Machine was primed several times after bottle was changed and it successfully sanitized at 200 ppm chlorine. Facility was using quat test strips to test. Use the chlorine test strips for this machine. CDI.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a container of open dish soap stored with dry goods above an active prep area. CDI - removed.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU Observed Brussel sprouts and asparagus had been cooked that morning and were cooling in the tops of prep units. CDI - moved to the walk-ins and cooled quickly. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility had a walk in cooler that was mostly full and received deliveries from 3 companies with a ton of food. Increase deliveries, reduce cooling, or otherwise to ensure foods stay in temperature. Facility reports they have increased deliveries and is working on a quote for a larger walk-in.

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 a couple bins of dry goods and a bottle of oil unlabeled. CDI - all labeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed water pitchers on the patio accessible to customers and not covered in an area that is not always monitored. CDI - covered.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged area of tiles holding water in the dish room. Also damaged tiles by the rotisserie. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed facility has many items they are not using such as a shipping crate full of items and broken equipment by the dumpster. Continue to remove items.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Facility was accepting deliveries without taking temperatures or a working refrigerator to put them in. Employees were par cooking food with no approval, undercooking chicken, cooling food on tight sheet racks in a cooler that was out of temperature, and had a broken sanitizer dispenser. The PIC is responsible to ensure all this is done safely. Verification required.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Facility is using an old version of the employee health policy. New policies were provided by email. Verification visit to ensure staff have been trained and sign off on new form.

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. No procedure present. Procedure to be provided by email. It is suggested the facility keep the supplies or a kit onhand for cleanup. CDI

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an open beverage on the top shelf above the line. CDI. Removed.

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 Ensure use of paper towel to turn off the hand sinks to avoid contaminating hands. Observed a few violations. CDI, manager to retrain.

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 the PIC touch cooked brussel sprouts with his back of the hand to feel temp. CDI - reexplained bare hand contact and asked to not touch food.

6-301.14 Post a handwash sign at each handsink. Kitchen sinks needed handwashing signs. Current ones are torn or faded and cannot be read. CDI - provided signs.

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 lamb stored over vegetables in the walk-in refrigerator. Observed lamb being prepared on the same area as raw chicken and raw lamb being prepared right next to the open flip-top refrigerator. CDI - raw chicken area was washed, rinsed, and sanitized. Other prep was finished and in the future needs to be moved to a prep sink or other area where it can not contaminate vegetables. CDI.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer in the 3 compartment sink set up for dishes was 0 ppm. Vendor came and repaired the dispenser. CDI. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a few utensils had build up such as the mashed potato scoop and the waffle makers.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed whole chickens pulled at 159F and put in a hot unit where they dropped to 145F. Reheated to 165F. CDI. Observed facility is par cooking lamb skewers without any approved procedures. Procedure to be provided and verification will be completed.

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 3 sheet pans of portioned mac and cheese as warm as 61F in a prep cooler from the day before. CDI discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Observed food cooling on tightly layered sheet pans, by the door of the walk-in cooler, and in a walk-in that was not holding at 41F. CDI - Repair man on site and cooler returned to normal temps. Some food discarded.

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 cheese sauce holding at 119F on the steam table. CDI - reheated in a pot.

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 the walk-in holding holding many TCS foods such as raw meats, chicken, prepared sauces, cooked vegetables, ect between 42-50F. CDI - repair man came and repaired. Cold holding is a repeat violation. Observed the single door refrigerator holding food at 45-50F. This refrigerator recovered on its own once the door was kept closed more. Observed the bar cooler holding Taziki and Cilantro sauce at 50F. CDI - moved to an ice bath.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lamb was being cooled on the counter. Observed cooling racks were too tight together, rack was by the door that was being opened and closed often. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have enough capacity to keep food cold. Facility must increase the number of deliveries per week or otherwise demonstrate compliance. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed there was no place to put food as it was being delivered so boxes were stored on the floor and outside in the parking lot.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several staff with items on their wrists. Remove.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all sani buckets at 0 ppm quat.

4-501.11 Maintain equipment in good repair. Resurface or replace cutting boards and rusted tables.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed facility has many items they are not using such as a shipping crate full of itens and broken equipment by the dumpster. Clean the ceiling of the walk-in refrigerator.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw shell eggs above ready to eat cheeses in walk in cooler. CDI-PIC relocated eggs to bottom shelf. No observed breakage or package contamination. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked lamb roast stored on same shelf as raw lamb and raw beef. CDI-PIC relocated to opposite shelf with ready to eat product until needed for preparation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed octopus in char grill station door at 51F. Product was brought to the line today. Temperature abuse comes from ambient temperature and close vicinity to open flame grill and smoker. CDI-PIC relocated octopus to walk in cooler to get back to 41F. Points were not escalated due to no other cold holding violations and difficulty to maintain temperature. PIC will consider relocating product moving forward.

3-501.15 Cooling Methods - PF Observed lamb skewers from prep today at 49F already wrapped in plastic. CDI-PIC removed plastic wrap to allow product to cool quickly. EHS Observed all other earlier prepped products already at 41F or below on shallow sheet trays and on speed rack.

3-304.14 Wiping Cloths, Use Limitation - C Observed 2 sanitizer buckets on line at 0ppm. Shift change was happening 10 mins after entering facility. CDI-Buckets were made fresh at proper concentration

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 side of outdoor dumpster door half open.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer at the bar dish machine. It was found that there was an empty bottle. After replacing, the priming button was not correctly working. CDI-Manager will contact ECOLAB for repair and will use the back room dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding below 135F in the Alto Sham. CDI-Discussed raising the temperature of the unit to help maintain hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tziki sauce and hummus cold holding above 41F in the tall reach in cooler next to the salad station. CDI-The items were moved to the walk in cooler for rapid cooling. All other items in the tall reach in were holding correctly. REPEAT.

4-501.11 Maintain equipment in good repair. Observed burned out light bulbs in the hood vents. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving underneath the cutting boards and bread area. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed spray hose faucet at the dish machine leaking water. Have repaired.

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 waiter bare hand product for a mixed drink. CDI-The employee was instructed to stop, discard item, and use tongs for future use. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a cooked onion mix raise in temperature due to hot product being placed below it in the walk in cooler. CDI-Explained that once product is fully cooled, it should be moved to a different location. Product was cooled back down. REPEAT. *Only item out of temperature. All units were correctly maintaining temperature. Zero points were taken today.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at the bar dish machine reading at around 200ppm. This is considered too strong. CDI-The manager was able to lower the dosage of the sanitizer.

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 shrimp sauce cooling in a container that is too large to properly cool. CDI-The shrimp sauce was divided into two containers. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service items on the ground in the outside storage area. CDI-The box was placed onto shelving. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened employee drink stored alongside facility food product in the salad flip top cooler. CDI-Explained that there needs to be a designated area for personal employee items. Drink was removed.

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 several employees turning the faucet off with cleaned hands after washing. CDI-Explained that paper towels should be used to turn off the sink to prevent recontamination of hands.

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 employee cutting cooked jalapenos with no gloves. CDI-Stopped the manager and instructed to wear gloves. The manager discarded the jalapenos and washed hands and donned clean gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above cooked food items in the prep cooler. CDI-The shrimp was moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris buildup to the cast iron macaroni and cheese pans. CDI-The pans were brought back to the dish room for washing, rinsing, and sanitizing.

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 product cooling in a walk in cooler not holding to temperature. The food items were not cooling within the required temperatures. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE COOLING IS PROPERLY FOLLOWED. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy, whole chicken, roast, hotdogs, and mac n cheese hot holding below 135F. CDI-All items were reheated. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding product above 41F. Also observed hummus and tziki sauce sitting on the counter above 41F. CDI-The items on the counter were discarded. The managers explained that the walk in cooler had a frozen over condenser. The ice had been melted and the cooler was in the process of dropping in temperature. During the inspection, it was noted that the unit was dropping in temperature, but a follow up visit will be made tomorrow to verify proper cold holding.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several employees date marking several food items at the start of the inspection. CDI-These items were properly date marked but they should be dated the day it is prepared.

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 food items cooling in a walk in cooler that was not functioning properly. CDI-The cooler did begin to drop in temperature during inspection. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the ground. CDI-The bucket was placed onto a shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several items stored on the ground the outside storage rooms. CDI-The items were picked up.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed melted cutting board. Needs replacing. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the dish machine. Have repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the walls and floors of the facility throughout. Needs cleaning, especially underneath the dish machine.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observd no soap at the bar hand sink. CDI-Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI-Paper towels were provided.

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 crab soup and cheese dip that did not fully cool to 41F within the 6 hour window. CDI-The two items were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and chicken skewers hot holding below 135F in the alto sham. CDI-The two items were removed and reheated on the grill. 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 items cooling in large containers in the walk in cooler. Due to the size of the containers, the products did not cool properly. CDI-The items were discarded and discussed using smaller/shallow containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed several flies and gnats in the facility. Management is working with two pest control companies to handle the issues. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the tall reach in cooler door. (The cooler is next to the salad station). Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves to the long, white cutting board at the salad station cooler. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the walk in cooler shelving. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks with no lids stored on the prep counters where food production was occurring. CDI-The drinks were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a sheet pan of raw meat balls stored above and under cooked product in the walk in. CDI-The sheet pan was moved to allow for proper storage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shrimp only cooked to about 141F. CDI-The shrimp was put back onto the stove to finish cooking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the chicken and lamb in the hot box at the grill area holding below 135F. CDI-All items were either placed into the oven or on top of the grill to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the saute cooler holding product above 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING AT 41F OR BELOW.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the red sanitizer buckets being stored on the ground. CDI-The buckets were placed onto shelving.

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 a few cups with no handles stored in the food product. CDI-The cups were removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed under the drawers to the grill cooler, the shelving in the walk in cooler and the shelf below the prep table. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the cold water faucet not properly working at the hand sink near the ice machine. CDI-The manager was able to tighten the faucet and it is now working properly. Observed a leak coming to the faucet at the 3-compartment sink. Have repaired. Observed the floor drain clogged due to high amount of food debris at the 3-comaprtment sink. CDI-The drain was properly cleaned to allow for proper drainage of sewage.

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

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 wearing no hairnet and a watch while prepping food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes on prep surfaces in the kitchen. Ensure that clothes are in sanitizer buckets at least 6 inches above the ground.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the dry dish rack. 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 some build up of food debris in some areas near the drains in the kitchen. (Near warewashing machine). REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P In the walk in cooler, observed ground beef above raw shell eggs, whole beef over salmon and other seafood. CDI (corrected during inspection). The PIC (person in charge) moved the raw animal foods to their proper location. Repeat; Full points not accessed as the storage of vegetables and ready to eat foods was correct. Continue to work on the storage of raw animal foods; full points will be accessed at next inspection if not corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia in the three compartment sink at 100 PPM. Observed quaternary ammonia in the sanitizer buckets at 100 PPM. CDI. The PIC repaired the sanitizer line at the three compartment sink. Maintain quaternary ammonia at 200-400 PPM. Repeat; full points not accessed as previous sanitizer issue was specific to the dishwasher and food contact surfaces; full points will be accessed at next inspection if not corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens in hot box at 130F-134F. CDI. The PIC reheated the rotisserie chickens to 187F and placed back into the hot box for 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 COMMENT: Housemade cilantro dressing dated 12/12. CDI. The PIC voluntarily discarded the dressing. Facility has made improvements on date marking so not points accessed at this inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf In the walk in cooler, observed queso cheese cooling tightly covered. Observed pulled chicken cooling covered. Leave the containers uncovered when cooling; and split the foods into smaller portions (specifically chicken). Cooling calculator indicated cooling for chicken was not fast enough. CDI. The PIC removed the cover on the queso and the temeprature dropped dramatically; pulled chicken was placed on speed rack in smaller uncovered portions.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. COMMENT: Noted large black plastic containers stacked wet above three comp sink. Air drying has improved, continue to work towards effective air-drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. COMMENT: Salad/sandwich prep unit cutting board noted with grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed debris on the bottom of prep tables throughout kitchen. Observed heavy smoke debris on hood vents above wood fire grill.

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.; 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floor tile grout noted low at prep line, and back kitchen warewashing area, holding food debris. Observed debris on the wall and floor behind the ice machine on floor drains throughout kitchen. Observed dust debris on several ceiling tiles/wall due to ventilation system (AC vents). Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage being stored above clean equipment and single service. CDI Drink located to bottom shelf.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above RTE food (uncovered and cooling). CDI PIC moved to bottom shelf. REPEAT. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken being stored above ground beef. CDI PIC located to bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs being stored RTE crab meat. CDI PIC located to bottom shelf. Observed raw egg yolks being stored above broths. CDI PIC moved to bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in motion at time of inspection; and observed sanitizer reading 0 ppm for chlorine. Container was relatively empty. Make sure to use test strips and ensure checking that container is full of sanitizer. CDI PIC changed out bucket. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with sticker residue or stickers still on the containers after wash. Items were returned to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture sitting out on the counter. CDI Product was placed in walk in cooler for rapid cool down. Make sure to keep cold or on TPHC.

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. -PI Observed several containers of beets labeled for 9/10. Observed salsa parabolla labeled for 9/13. Observed cooked octupus dated for 9/11. Observed feta dated for 9/14 holding at 44 degrees. Observed beets dated for 9/14 holding at 44 degrees. CDI All product was 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 In the walk in cooler observed large containers of chipotle sauce, garbanzo beans, and pastas tightly covered. CDI Items were vented and removed from containers. Make sure to use shallow pans and uncovered. Metal is a better conducter for cooling. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf General comment. Food establishment is preparing large portions of product at time and cooling while lacking space. Reviewed with PIC to prepare foods at different times or increase truck deliveries. Pasta cooling @ 2:35 pm 55 degrees Pasta cooling @ 3:20 pm 45 degrees

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of products once removed from original packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water bottles outside uncovered exposed to outside contamination and potential consumer. Make sure to keep protected at all times. 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 several dented cans comingling with nondented cans. Make sure to return when dented. CDI PIC pulled dented cans.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple sanitizer buckets being stored on the floor under food preparation areas. Make sure to store off the ground to ensure contamination does not occur.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being stacked while still wet. Make sure to spread out sanitizer will work effectively.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Did not observe a backflow preventer on outside faucet used for filling water containers. PIC stated there is a back flow preventer attached to the filter which runs directly to valve. Spoke to Supervisor, Vanessa Parker. Food establishment is required to provide documentation that this is substantial and that the hose is food grade during next inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent cover near drying rack (near ice machine) in need of being cleaned. Make sure to have it cleaned.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee entering back door and not washing hands. CDI Food employee stopped and directed to wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves after handling raw meat without a hand wash. CDI Food employee stopped and directed to wash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as strawberries and mushrooms being stored above RTE foods. CDI Provided PIC with storage chart and products were moved to bottom shelf.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed gravy not being reheated to 165 degrees. CDI Product was placed back on stove and reheated to above 165 degrees. Please see temperature chart.

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 garlic and oil mixture not marked for TPHC. CDI PIC had product marked. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu for burgers: ground beef and lamb, salmon and steak marked with asterisk and reminder but lacking disclosure. Items need to state cooked to order, served undercooked, cooked your way etc. VERIFICATION REQUIRED. REPEAT. Points not increased due to failure to address in last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed product such as peppers and lamb being tightly covered while still cooling. CDI PIC placed items on sheet trays for rapid cool down.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets while performing food preparation. Make sure to remove all jewelry when performing food preparation. 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 not wearing a hair restraint. Make sure all food employees wear appropriate hair restraints.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed slicer being stored under food preparation surface area where contamination is occurring. Please store in another location or keep covered.

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 meatballs date marked incorrectly in walk in cooler. CDI by date marking properly.

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 garlic and oil mixture held on time with no time marking. CDI by marking with proper time and developing strategy to ensure proper time marking in the future.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak and burger on menu that can be served undercooked with no asterisk.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed bottle of theraflu stored over prep surface in kitchen area. CDI by removal to office for proper storage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of oil with no label.

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 utensils stored with handles in food.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on cooling units in kitchen area. PIC has all gaskets on order.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored over prep top surface. CDI by voluntary disposal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on containers stored as clean. CDI by removal for recleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of hummus dated 12/14. CDI by voluntary disposal.

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 pasta cooling in reach in/flip top cooler. CDI by removal to walk in to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dry storage area.

4-501.11 Maintain equipment in good repair. Observed very slight chipping of paint on shelving in walk in cooler and one damaged gasket on reach in cooler on cook line.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over pork in walk in cooler. CDI by correcting storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine at bar measuring at ~0ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta and pork measuring above 45F. CDI by voluntary disposal of past and removal of pork to walk in for rapid cooling.

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 items in the walk in cooler tightly wrapped while cooling. CDI by venting to allow proper air flow.

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 bar utensils stored in a cup of room temperature water. CDI by removal from water and placing the utensils in a clean, dry location.

4-501.11 Maintain equipment in good repair. Observed broken handles on two reach in units.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored over a prep surface. CDI by removal to proper storage location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hose hanging in handsink in prep area. CDI by removal of hose.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several instances of containers and equipment with debris build up throughout facility including but not limited to slicer, robot coupe, cleaver and ramekins. CDI by removal for recleaning.

y3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed meatballs in a flip top unit measuring at 48 and sauces at the server station not under refrigeration measuring at 58. CDI by voluntary discard of meatballs and yogurt sauces. Discussed TPHC for the sauces with the PIC and provided paper work.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several instances of items date marked incorrectly, such as with roasted tomatoes marked 3-14, and items not date marked at all. CDI by correctly dating the items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of food being stored on the floor of the walk in cooler. CDI by removal to proper storage area.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of a slicing machine. CDI by correctly separating the pieces of the slicer for proper air drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service lids being stored on the ground in the outside storage area. CDI by removal to a proper storage location.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with damaged handle.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hat stored over prep surface in the cooking area.

2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed unopened beverage can and lidded cup stored on prep surface. Moved to bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 handsinks blocked by brooms and trash cans. Moved to free space up. Observed hand sink at bar being used as dump sink. Designated as hand washing from here on out. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at 1 hand sink. Stocked.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken and raw ground beef stored over raw pork and raw bacon. Rotated so chicken is on the bottom. Observed raw fish stored under raw lamb burgers in drawers at make unit. Switched location.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at dish machine in bar at less than 50ppm Chlorine. Primed. At 100ppm by end of inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese dip reheated and hot held at 120F. It was within 2 hours so dip was moved to stovetop and reheated to 174F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil at room temperature. Squeeze bottle and batched product were all discarded. Must keep this oil/fresh garlic mixture at 45F or lower or 135F or higher.

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 speed racks of food and milk in walkin cooler from yesterday undated. Observed items in make unit undated. 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 in walkin marked 2/14. Discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed 2 cleaners stored on the clean drainboard of the 3 compartment sink next to clean pans. Relocated chemicals.

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans wet stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Splash guard needed at hand sink on cook line where it's directly next to utensil shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes on the floor in the outside storage area. Move to shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed chlorine test strips damaged and quat strips are missing. Obtain both. Return visit required.

3-302.11(A) Separate the different types of raw animal foods. -P Observed meat stored over macaroni and potatoes. Improvement from previous inspecion, CDI - moved

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one grader collecting food residue. Observed hose to fill water pitcher and other functions stored behind pipe for ansul system an wall, dust collecting on wall. CDI - Sent to dish pit, hose removed. Improvement from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes at 61 F in make table, returned to walkin. Observed stock at 62 on cook line, CDI discarded. Observed acorn squash on counter at 65, CDI - returned to walkin. Improvement fom previous inspection.

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 on chicken breasts and milk in walkin, cooked cherry tomatoes in make table.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow preventer on hose bib over hand sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulk damaged around hand sink and splash guard near soda machine bags.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages stored on preparation surfaces in the kitchen. Beverages were relocated during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw rotisserie chickens stored on the shelf above raw shell eggs in the walk in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice scoop holding bin and minor pink residue buildup on the inner wall of the ice machine. Improvements made since previous inspection.

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 a large cambro (~5 gallon bucket) filled with cheese sauce at 58F in the walk in cooler. The cheese sauce was made on the previous day. CDI- product discarded, spoke to PIC about cooling methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all food items in a grill cooler drawer unit above 45F (see chart). CDI- items removed from unit and placed into walk in cooler for cooling. PIC contacted maintenance company for repairs.

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 in the walk in cooler in a large lidded cambro at 58F. The sauce was made on the previous day. CDI- product was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned ramekins stacked while wet.

4-501.11 Maintain equipment in good repair. Observed a grill cooler unit with an ambient temperature of ~61F and 4 torn gaskets on cold holding equipment along the cook line. All foods were removed from the grill cooler unit. Discontinue use of the unit until it is capable of maintaining foods at 45F or lower.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI food safety certification. Points will begin being deducted for this violation 210 days after the permit was issued (August 9, 2016).

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 handling cut cucumber with bare hands. CDI- product discarded, barehand contact educational sheets provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the handsink nearest the ice machine without paper towels. CDI- paper towels were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple pots/pans stored in front of the hand sink along the cook line making the sink inaccessible. CDI- pots and pans were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on plastic containers stored clean and debris accumulation on a deli slicer that had not been used today. CDI- items were set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation in the bottom of an ice scoop holder and debris accumulation on the inside wall of the ice machine behind the shield.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods in a flip top cooler cold holding above 45F (see chart). CDI- Foods placed on temporary TPHC, all foods to be discarded by 2:45PM. Instructed PIC to monitor cooler temperatures and to contact maintenance company for repairs if the cooler is unable to maintain foods below 45F.

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 two large cambros (5 gallon) with cooked pasta and rice in them. Both food items were above 45F. CDI- foods were transferred to sheet trays for rapid cooling.

5-202.12 Provide at least 100F water at handsinks.-Pf : Maximum water temperature in restrooms 86 F observed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Found no hand towels at bar handsink. CDI- supplied towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed hand towel dispenser laying on handsink in kitchen. Observed bar handsink being used as dump sink. CDI- sinks cleared.

• 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw shell eggs over ready-to-eat food in reach-in prep cooler. CDI- eggs moved to bottom shelf.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found octopus, pork shoulder, and cooked onions from previous night over 50 F in walk-in cooler. CDI- discarded all voluntarily.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found four rotisserie chickens, and two pork shoulders in hot box under 135 F, PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. -Pf: Remember to date mark feta cheese and milk jugs with date product package is opened. Observed these not date marked. Feta cheese discarded. Also found cooked octopus, pork shoulders, onions from previous day not date marked. CDI- discarded for cooling issues.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Consumer Advisory on menu not in 11 point font. Provide easily readable disclosure and reminder.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found all purpose cleaner not labeled in working buckets. CDI- buckets emptied.

3-502.11 Obtain a Variance for specialized processes.-Pf: Found pickled vegetables produced in hot brine. Discontinue process until application is made to NC Variance Committee. CDI- PIC stated this product is coming off the menu. Verification needed.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : See #27 above. CDI- PIC stated vegetables coming off the menu. Verification needed.

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 : Found octopus, pork shoulder, and onions from previous day above 50 F. Foods were cooled tightly covered. CDI- discussion with PIC.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found cloths being stored in all-purpose cleaner.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employees wiping plates coming out of dish machine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips for chlorine or quat sanitizers. CDI- Call made to EcoLab for delivery within the hour.