FAMOUS TOASTERY

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed hair in potatoes that were on cooling rack in WIC. CDI PIC voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat and washed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed multiple items made the day/s prior without date marking. CDI PIC date marked items or voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 un salted butter holding out on counter in ambient temperature with the intention to hold on counter all day. CDI PIC added items to TPHC list and understands that item only has 4 hour hold time. Item was voluntarily discarded and new butter placed out on time and added to TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 bottles of oil, liquids on line without labels.

3-302.15 Wash fruits and vegetables prior to use.Observed container of in use avocados with stickers still attached. Removal of stickers is required in eggs process. Repeat.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with cracked sealant and sink pulling away from wall. Replace sealant. Repeat. Facility closing in December. No points escalation. 4-501.11 Maintain equipment in good repair. Observed door to WIF severely bent and not able to seal and close properly leading to ice build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on upper wall above hand sink and ceiling. Ice build up around door frame WIF. Observed splash and splatter on walls throughout facility. Clean with more frequency. 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 peeling paint on doorways, FRP damaged above doorway.

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 employee food stored throughout prep area amongst customer product. Maintain separate area to store employee food in coolers and counters. Observed employee clothes stored on deli meat slicer. Item moved. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham and tuna holding above 41F for less than 4 hours. CDI PIC placed items back in WIC to recool quickly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed multiple items made the day/s prior, with todays date mark when placed in containers which are located in prep top. CDI PIC changed date marks to reflect date of prep not date of placement into prep top. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items and drinks stored on floor across from dish machine, in WIC, and WIF. Repeat

3-302.15 Wash fruits and vegetables prior to use.Observed container of in use avocados with stickers still attached. Removal of stickers is required in eggs process.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with cracked sealant and sink pulling away from wall. Replace sealant.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on upper wall above hand sink and ceiling. Ice build up around door frame WIF. Clean with more frequency.

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 employee food stored throughout prep area amongst customer product. Maintain separate area to store employee food in coolers and counters.

2-101.11 (A) PIC shall be present during all hours of operation. -PF There was no CFPM present for the 45 mins of the inspection while food preparation was occurring. CDI- arrived and present certificate and demonstrated knowledge. The staff on duty were very knowledgeable and able to throughly explain processes.

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 worker use clean hands to turn off the water without a barrier. Observed worker wipe all the way up the arms with the paper towel after cleaning hands and then back to hands to dry, recontaminating them. CDI by instruction and rewash with correct procedure. Overall, good handwashing procedures observed repeatedly by all workers.

6-301.14 Post a handwash sign at each handsink. Gave signage for all hand sinks in kitchen.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed washed oranges ready for the juicer to have many oranges that were molded in with the good supply of oranges. CDI- sort and rewash

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed a few labels missing from the entire food supply. Overall system in place and accurate. CDI- label 2 products from yesterday prep. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar, flour, and bottles of oil, liquids on line without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of potatoes for cooking on the floor. Observed box of heavy cream on the floor in the cooler. Moved both items and explained why the floor can’t be used as storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a server help out in kitchen by finishing 1 plate and dispensing syrup. If food preparation is engaged, the person must meet the food handler definition with head coverings, no jewelry etc..

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping clothes on the prep surfaces are being used for multiple activities, including wiping food soil off gloves which are also used to open equipment as needed. The cloths need to be reserved for wiping surfaces and be maintained in approved sanitizer or dry. Directions given on how to ensure there is no contamination.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed backflow prevention device missed from a connected hose bib at the canwash. Add the correct equipment as shown and as in installed at the bar area as shown. CDI- Disconnected the hose until the attachment can be added. Send inspector pictures after installment.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed compactor door open, grease bins open and the ground to be covered in residue, standing water running into storm drains and the lake. It appears under ground storage of water or grease may be leaking causing the area beside the compactor to be standing in dirty/greasy water. It is a wide grassy area beside the building housing Famous Toastery.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked vegetables, quinoa, sauerkraut, and brie cheese above 41F from this morning. Items discarded. 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 .

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed shrimp that is asterisked under the consumer advisory on the menu but no parasite letters. PIC stated they fully cook shrimp but it is asterisked by corporate on the menu. Facility must remove shrimp from the consumer advisory or receive parasite letters. Verification required.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed blueberries over dressing in reach in, unwashed produce over large dressings and mayo bottles in walk in. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf lettuce that was overstacked in back prep unit at 43F. CDI item moved to the walk in to cool. Observed waitstaff refrigerator and stand up reach in cooler that was reading at 43F ambient and holding TCS items above 41F. Items recorded in temp chart. CDI items discarded if left overnight and moved to walk in if from a couple hours ago. Verification required. 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 .

4-501.11 Maintain equipment in good repair. Observed 3 comp sink sanitizer bin that was leaking where tape was attached.

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 hand sinks that need to be reattached to the wall and sink facuet that leaks when turned on.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at grill soiling gloves with French toast mix and wiping them with a dry cloth before returning to food prep. CDI -education was performed with employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of knife and can opener with debris on them in kitchen area. CDI- items were taken to dish machine where they were properly cleaned. REPEAT (half points due to improvements). 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced turkey and sliced cheese that were held above 41 F. CDI- items were placed in walk-in cooler and allowed to chill. -zero- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of sautéed mushrooms that were dated for nine days instead of seven. CDI- Sautéed mushrooms were properly dated. REPEAT ( half points due to no points taken at last inspection). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed drying of containers and utensils after proper cleaning with cloth at dish machine. CDI- education was performed with employee. Items were properly cleaned and allowed to air-dry. REPEAT (half points due to no points taken at last inspection).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer and numerous other pans with visible food debris stored as clean. CDI pans and dicer taken to be rewashed and sanitized. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked sausage in prep unit not date marked and turkey in walk in cooler date marked incorrectly. CDI date marking corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed machine oil and WD-40 stored with food on shelving in kitchen area. CDI removed.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed numerous plastic pans with damage and or cracks in need of disposal.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee at dish machine handling soiled plates and utensils and going back to handle clean dishes without hand wash or glove change. CDI PIC advised employee who had not been trained to wash hands and rewash dishes.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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 butter held on tphc not labeled with discard time . CDI PIC labeled product.

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 potatoes cooling under running water measuring 81 degrees while product was at same temperature . CDI PIC had employees make ice bath and proper cooling rate achieved. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach in dish washing area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked potatoes stored on walk in cooler floor.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher of water in hand sink at grill . CDI removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter being left out at room temperature sitting near grill . CDI discarded and placed on tphc. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spinach, turkey , and pasta not date marked in various pieces of equipment. CDI PIC date marked products . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of potatoes stored in floor in walk in cooler. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed heavy build up of ice in freezer dropping in food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand wash sink near grill. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in prep unit and pooled eggs in improper ice bath at greater than 41 degrees . CDI All Items on prep top discarded and unit reset and placed on tphc until unit can be repaired. Pooled eggs ice added to ice bath and temperature dropped to 41 degrees. Verification required for prep unit. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed asterisk needed on reminder linking hamburgers to consumer advisory.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of potatoes cooked last night stored on floor in walk in cooler CDI PIC relocated to shelf in walk in cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in dish storage area in need of resurfacing or replacement.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese, lettuce , pooled eggs , and clarified butter at greater than 41 degrees. CDI pooled eggs added ice to ice bath and proper temperature achieved, lettuce overstacked removed half product and proper temeperature achieved, spinach discarded, goat cheese taken back to cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 hollandaise sauce labeled for 5 hours instead of 4 . CDI PIC had employee change label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wraps in walk in cooler covered with plastic wrap cooling at insufficient rate to meet cooling parameters . CDI removed plastic cover and proper cooling achieved. 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 .

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. Observed PIC did not have active control of kitchen. Verification required.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed employee health policy needs to be worked with employees not aware of information and location of health policy.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed line cook not washing hand at frequency to prevent contamination and between glove changes. Observed employees handling dirty dishes and going back to work with food without hand wash or glove change.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front hand sink being used as a dump sink . CDI advised PIC that hand sinks can only be used for hand washing. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near dish machine missing soap dispenser and no soap available. CDI PIC sent employee to get pump dispenser of soap at store near facility. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser at hand sink near grill missing and paper towel hung on gas lines . CDI PIC to get individual towels and place them on rack until repairs can be made to towel machine.

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 steak over ready to eat foods in prep unit near grill . Observed unwashed produce over ready to eat berries in walk in cooler. CDI reordered storage.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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 lettuce over stacked in prep unit at greater than 41 degrees. CDI removed portion of lettuce that was greater than 41 degrees and took to walk in to properly cool.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility holding pasteurized eggs and pooled eggs on tphc without written procedure. CDI PIC to add items to procedure for hollandaise sauce. 3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed no discard times on eggs and pooled eggs . CDI PIC labeled products with discard time.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed raw salmon not on menu still available without consumer advisory. Repeat violation . Verification required Facility will have to utilized something such as a table tent since item is not on menu. Verification required.

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 sausage cooling in to great of volume to facilitate proper cooling. CDI advised to move to shallow pan and proper cooling achieved.

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

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement throughout kitchen.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility in need of thermometer for measuring the dish machine temperature. Verification required.

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 counter at service area in need of repair. PIC stated it is to be replaced with granite countertops in the next couple of weeks.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents throughout facility in need of cleaning due to build up of dust and debris. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on rack near grill.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed fan blocking the handwashing sink. CDI- Fan removed.

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 spinach, mushrooms, tomatoes, onions, ham and cheese in the prep top holding above 41F. Observed tomatoes, peppers and cheese in the low reach in unit holding above 41F. Items were placed in the unit from the walk in cooler 1 hour ago. CDI-Items were within time/ temp parameters and were placed in the walk in cooler to cool.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon served raw not on the menu without consumer advisory.

4-501.11 Maintain equipment in good repair. Observed prep top unit not holding at 41F or below. Ambient air temp was 51F.

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 floors with low grout throughout.

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 cups of salsa and sour cream holding above 41F. CDI- Items placed in cooler for 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 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 salsa and sour cream sitting on top of the prep top unit (not in the unit). CDI- Items placed in cooler.

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 container housing lids 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 low grout at the dish pit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans and chicken holding below 135F. CDI- Items reheated for hot holding.

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 no time marked on time stamp for hollandaise sauce. CDI- Time stamp placed on sauce.

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 oil bottles, flour/ salt bins without a label.

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 handwashing sink pulling away from the wall. Re-caulk handwashing sink to the wall.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan/ procedures. CDI- Educated PIC and emailed copy plan/ procedure.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer in need of cleaning. CDI- Slicer taken back to be cleaned

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in the hot well holding below 135F. CDI- Chicken reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe and honeydew in the walk in cooler holding above 41F. CDI- Items discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon served raw without consumer advisory. Salmon was not listed on menu

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

4-501.11 Maintain equipment in good repair. Observed prep top unit near the door not functioning. PIC found out the unit was not working this morning. All items were removed from the unit.

4-204.115 Warewashing Machines, Temperature Measuring Devices. Observed no temperature measuring device for dish machine. CDI- Educated PIC on new rules

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the top of the ice bin in need of cleaning at the bar

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on the floor.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in freezer.

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 over clean dish storage in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade soiled with debris. CDI- Can opener taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoes and sausage links holding above 41F in the cold drawers below the grill. CDI- Ice bags placed on the items in the cold drawer. Observed salsa and cheese in the prep top holding above 41F. Items were not placed within the cooler but were held on top of other items. CDI- Items placed in the low reach in for cooling

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 ham dated 5/17/21 in the prep top for use. CDI- Ham taken out and discarded.

4-501.11 Maintain equipment in good repair. Observed freezer door over iced. Door will not shut

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 floors in need of cleaning. Floors also need to be cleaned in the walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, tuna salad, tomatoes, sliced tomatoes, pasta, eggs, turkey deli meat, potato salad, pico, salsa in the prep top near the tall reach in cooler, tuna salad and cut tomatoes in the low reach in cooler under the prep top and sausage in the walk in cooler holding above 41F. CDI- All items had been in the units overnight. Items had not been moved nor had the cold holding process been interrupted while items were in unit. CDI- All items were voluntarily discarded. PIC called maintenance to see what the issue was with the unit.

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 cut lettuce in the low reach in cooler near the tall reach in cooler without a date. Lettuce was prepared 11/2/2020. CDI- Lettuce dated.

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 hollandaise sauce made in house on on TPHC without procedures. CDI- PIC wrote procedures during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed Several bottles of sanitizer and glass cleaner without labels. CDI- Spray bottles labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in standing water. CDI- Water dumped.

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 utensils stored on the floor. CDI- Items removed from the floor

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hand and turn off faucets with bare hands. CDI- Spoke to employee about re-contaminating hands. Employee re-washed hands and turned faucet off with paper towels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board. CDI- Wiping cloth stored in sani bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans weet stacked in the dish storage area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food over customer food in the walk in cooler. Observed employee sitting on top of customer food items in the unright reach in cooler near the microwave. CDI- Employee food moved to a designated area away from service items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface (waffle station) during food prep. CDI- 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 employee cut off faucet with bare hands after washing hands. CDI- Employee was re-trained on proper handwashing. Employee washed hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on food contact surfaces of meat slicer in kitchen area. PIC stated that the machine was last used yesterdy. CDI- Slicer was taken apart and cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Several fruit flies found in cabinet underneath drink station. PIC is aware of the issue. Cleaning and removal of damp cloths will help eliminate issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One box of ground beef found on the floor of walk-in Freezer. CDI- box was placed on shelf. (0 points).

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 two waffle scoops stored in water that temped at 58 F. CDI- Water was discarded. Scoops were taken to dish machine to be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from edges of meat slicer. Observed mildew in interior of cabinet underneath drink machine. CDI- Items were cleaned.

6-501.12 Cleaning, Frequency and Restrictions - C Observed standing water and mildew on floor of cabinet underneath soda machine. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning on the upper lip.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed freshly prepared coleslaw in a plastic lexan in prep unit at 85F. Coleslaw had just been made, CDI-PIC took item and was put on ice and put in the walk-in.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes on a hot line at 110-112F, CDI-PIC put items on time and will use TPHC from now on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit across from grill holding temperatures of food at 47-50F including tomatoes, feta, cooked spinach, ham. PIC explained they temped items this morning and it was at 40F, checked ambient air and it was 42F, PIC turned gauge down and checked later ambient air and it hit 40F after a long period of time. CDI-PIC took items to be cooled down and put out fresh, cold items from the walk-in.

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 freshly prepared coleslaw at 85F in a prep unit, item had just been made and was trying to cool in a plstic lexan in a prep unit. Observed cut melons and salsa in a reach-in at 44F-46F. Items wre made yesterday and were covered in a plastic container, not allowing air flow. CDI-PIC discarded yesertdays items and coleslaw was put on ice in the walk-in. Observed potatoes that were cooked about 30mins previous cooling on a rack next to grill at 90F, PIC explained they cool there for an hr or so before placing in walk-in. CDI-Items were placed in walk-in to allow for cooling process to start.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed prep unit across from grill with ambient air at 42F. Upon inspection PIC explained someone may have bumped the gauge and turned it warmer. Unit did cool down to 40F. Observed a reach-in with a temperature gauge broken on the outside.

6-501.12 Cleaning, Frequency and Restrictions - C Observed shelf underneath soda machine with black build-up on the interior. Needs to be cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage stored on cook line shelf. CDI- removed by PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizing solution in 3 comp sink testing 50ppm QAC. CDI - added QAC and tested at 300ppm.

7-207.11 Restriction and Storage-Medicines - P,PF observed cold medicine stored on shelf on cook line. CDI - removed and stored in designated area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed boxes of food stored on the walk-in floor.

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/damaged floor tile in kitchen next to dish machine.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed dried food debris on slicer. Slicer had not been used today. CDI by wash, rinse, and sanitize.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed multiple food items stored on the walk-in cooler floor. CDI food placed on storage racks.

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

4-501.11 Maintain equipment in good repair. Walk-in freezer is down. Repair.

6-303.11 Intensity-Lighting - observed multiple light bulbs out under hood.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf no letter of guarantee provided for cooked to order salmon. Verification required within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed residue build-up on can opener. observed food debris on utensils, plates stored as clean on the drying rack. CDI by wash, rinse, sanitize.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed multiple wiping cloths stored on work surfaces.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw salmon stored above lettuce in the prep unit. CDI - salmon was moved to the bottom shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of windex and one bottle of bathroom cleaner unlabeled. CDI - bottles were labeled.

Repeat violation 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 2 trays of potatoes cooling on speed racks at room temperature. Observed a container if tomatoes cooling in the prep top. CDI - all items were taken to the walk in cooler to cool; see temperature chart.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the prep unit by the ice machine. Replace gasket.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken in the steam table at 117F. CDI - chicken was reheated to 171F then cooled down in the walk in cooler to 42F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed hard boiled eggs, turkey, ham, cheese and cole slaw above 45F in the prep unit by the kitchen door. CDI - items were taken to the walk in cooler to cool (see temperature chart).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed several items cooling with saran wrap on them. CDI - saran wrap was removed to facilitate cooling. Observed melon cooling in the reach in cooler while covered with saran wrap. CDI - Saran wrap was removed and the melon was taken to the walk in cooler to cool.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 3 QUAT sanitizer buckets at 0 ppm. CDI - buckets were refilled at 200 ppm.

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

4-501.11 Maintain equipment in good repair. - Observed a prep unit with an ambient air temperature of 47F. PIC has contacted maintenance and all TCS items will be kept in the walk in or in an ice bath. Verification required 11/24/2017 Observed a split gasket on the top drawer of the low boy under the grill. Replace gasket.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed plates and cups stored in the hand sink at the bar. CDI - items were removed from the sink. Do not store in anything in hand sinks. 5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the hand sink in the first restroom only reaching 91F. Repair to maintain at least 100F. Verification required 7/20/2017

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw ground beef stored above ready to eat deli turkey in the walk in cooler. CDI - items were rearranged correctly.

General comment 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 in 89F water. CDI - utensils were removed.

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

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw burgers stored above black bean burgers in the walk in cooler. Observed raw bacon stored on top of pasteurized liquid eggs in the walk in cooler. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee grab a raw burger with gloves, place the burger back in the drawer cooler and grab a black bean burger with the same gloves. CDI - burger was heated to at least 165F and the employee discarded the gloves, washed hands and put on new ones.

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 cooked onions cooling in the walk in cooler. PIC stated onions were cooked around 11 AM or 12 PM. Onions were still 76F - 78F. CDI - PIC voluntarily discarded the onions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed liquid eggs, tomatoes, butter and ham above 45F (see temp chart). CDI - ice bags were added to the items in the cooler to rapidly cool.

General comment 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 cooked onions cooling while tightly covered with saran wrap. CDI - saran wrap was removed from the onions that were below 70F to facilitate cooling.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a prep unit holding items at 56F. Repair unit. Verification required 3/5/2017 Observed a split gasket on the prep unit on the line and the top drawer cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 employee drinks stored on the drying rack and 2 employee drinks stored with plates on the line. CDI - explained proper drink storage; drinks were moved to an appropriate location.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed the facility offering lox (raw salmon) but did not have a parasite destruction letter. CDi - PIC contacted the supplier and obtained the letter.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw turkey bacon stored above cooked sausage, raw salmon above cooked sausage and tomatoes, and raw shrimp stored above pasteurized eggs and cooked peppers. CDI - explained proper storage order and items were rearranged correctly. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed washed tomatoes stored under unwashed produce in the walk in cooler. CDI - tomatoes were moved to a correct location.

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 the facility holding hollandaise sauce on TPHC but they did not have a procedures sheet for it. CDi - procedure sheet was emailed to PIC to fill out.

General comment 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed the facility offering lox (raw salmon) but did not have it marked with a consumer advisory on the menu. CDI - PIC marked menus during the inspection and will have a reprint of menus in January.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a bottle of water and a bottle of oil without a label.

3-304.14 Wiping Cloths, Use Limitation - C - Observed multiple sanitizer buckets below 50 ppm QUAT. Observed QUAT container empty. Kitchen manager stated they are waiting for the delivery. CDI - Explained to use bleach in the mean time. Sanitizer was made correctly. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed 2 soiled wiping cloths on the prep unit by the grill. CDi - cloths were replaced with clean ones.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed container stacked wet.

General comment 2-101.11 PIC shall be present during all hours of operation.-PF- PIC with certification was not present during inspection. Facility is required to have certification at all hours of operation by October 12, 2016. (210 days from permit date)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce, liquid eggs, shell eggs and butter above 45F. CDI- PIC voluntarily discarded items. Suggested TPHC for eggs and butter.

Repeat violation 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 containers of chicken in the walk in dated 7/18. Observed a container of meatloaf in the walk in dated 7/10. CDI - PIC voluntarily discarded the items.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer stored as clean with food debris stuck in the blades. Observed a few dishes stored as clean with some food particles stuck to them. CDI- Dirty items re-cleaned.

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 a few date mark required items held more than 24 hours that were not date marked. CDI- Foods properly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked mushrooms and house made TCS caeser salad dressing that were date marked and held past the 7 day shelf life required of date marked foods. CDI- Out of date items disposed of.

4-501.11 Maintain equipment good repair. Observed walk in freezer with a condensation leak creating a lot of ice build up on the walk in floor. Needs repair. GENERAL COMMENT: 48. Observed hot water at coffee bar 3 comp sink not able to reach above 108 and took a long time to reach that temperature. Have problem corrected as bar glass ware should be manually washed as min. 110 degrees. Currently all glass ware is washed in kitchen dish machine. Facility only uses fully pasteurized eggs, consumer advisory not required.