NODA BODEGA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs stored over ready-to-eat foods in prep unit. CDI- PIC adjusted storage order to prevent cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with heavy residue and debris accumulation. CDI- PIC removed item to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shoot of fountain drink machine needing cleaning. 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. Observed strands of hair on nozzle of squeeze bottle storing freshly made green goddess dressing. CDI- PIC removed item to be w/r/s. Bottle had not yet been used. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in back of kitchen. EHS discussed pest control with PIC. *REPEAT*

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned equipment stored on containers with debris and on unclean storage racks.

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 sandwich paper used for pickles, per the PIC, being maintained visibly unclean and exposed to splash. CDI- PIC removed item from area.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep units and reach-in coolers in disrepair. Repair or replace.

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 prep units, area behind flip top lids on cook line, storage racks with heavy residue accumulation in need of cleaning. 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 walls throughout kitchen in need of cleaning. *REPEAT*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch and Turkey and cheese sets above 41F.. CDI..Ranch was voluntarily discarded. Turkey and cheese sets were placed in WIC to quickly cool. 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 facility using TPHC However no written procedures for TPHC were available during inspection.CDI.. EHS filled out sheet and went over procedures. 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 squeeze bottles actively being used without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen. Facility needs to increase pests control visits.

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 floor in WIC

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 bracelets.

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 RIC coolers , equipment on cook line, and inside over flow cooler in need of cleaning. 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 facility in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED facility has an incomplete employee health policy. PIC was provided another and also education provided. Repeat. ****FACILITY indicated that they had a copy but just couldn’t be found. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut tomatoes, pasta, blanched carrots, red pepper spread, Brussels sprouts and other items in WIC with no protective covering. -CDI- PIC covered items. Repeat ****improvement from last time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Eggs, sausage in RI above 41F. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 food build up and debris on cooking equipment, prep unit cover soda machine as well as shelving above prep area and WI. The WI. Shelves were also rusted. Increase cleaning frequency throughout. Repeat.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed FACILITY has an incomplete employee health policy. CDI. PIC was provided one with education and the differences. Repeat ***improvement from last time

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut tomatoes, pasta, blanched carrots, red pepper spread, Brussels sprouts and other items in WIC with no protective covering. -CDI- PIC covered items. Repeat 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers and lemons stored over RTE pasta in stand alone RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned dishes stored on surfaces with build up. CDI. PIC removed to be rewashed. ***ALL OTHER DISHES WERE PROPERLY STORED. 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 milk in WI, Veggies in RI without dates. CDI. PIC date marked. \ ****all other times in the facility were well dated. 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed the dishes and properly stored them.

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 food build up and debris on cooking and coffee making equipment, soda machine as well as shelving above prep area and WI. The WI. Shelves were also rusted. Increase cleaning frequency throughout. 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 build up on hood, ceilings and vents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by cleaned dishes. CDI. PIC removed. Repeat. ***improvement from last time.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of how to find food borne illnesses or where it’s posted. CDI. PIC was provided one with education.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up kit. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut tomatoes, pasta, blanched carrots, red pepper spread, Brussels sprouts and other items in WIC with no protective covering. -CDI- PIC covered items. -0- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers and lemons stored over RTE pasta in stand alone RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed active washing with sanitizer at 0ppm in dish machine. CDI. PIC replaced with new chemical. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in solution at 0ppm chlorine. Repeat 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 sanitizer bucket under prep table with heavy food debris and soil. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food build up and debris on cooking equipment as well as shelving above prep area and WI. Increase cleaning frequency throughout.

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 TILES in the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored by customer food. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep unit above 41F. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 items in WI expired dates. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies in clean dish area. **REPEAT** -1-. ***improvment from last time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep surface. 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 sanitizer bucket under prep table with heavy food debris and soil.

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 build up on ceilings and vents. 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 tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink on clean dish area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed rag and items stored inside handwashing sink near bar. -CDI- PIC removed items. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut tomatoes, pasta, blanched carrots, red pepper spread, Brussels sprouts and other items in WIC with no protective covering. -CDI- PIC covered items. -0- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers and lemons stored over RTE pasta in stand alone RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed debris in metal bowls stored as clean and observed sticky residue on cutting boards stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -1.5- 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 .

3-501.15 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 pork and peppadews prepared today cooling, tightly covered and packed to the top in WIC. **REPEAT** -1- 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 gnats and fruit flies in clean dish area. **REPEAT** -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fry oil and clam shells on floor in dry storage area near stand alone RICs. -CDI- PIC relocated items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in sanitizer and 0ppm. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink. Per PIC, service order has been placed. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed chairs and cardboard items on floor in waste areas. Per PIC, it is a shared dumpster area. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food buildup on walls surrounding prep areas. Increased cleaning frequency recommended **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with grease residue and debris. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 housemade chipotle vinaigrette, housemade white balsamic vinaigrette, shredded Monterrey jack cheese, housemade pesto mayo, sliced turkey, and Housemade chipotle mayo in salad and sandwich prep units above 41F. Observed housemade ranch and housemade chipotle mayo above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded of all items not prepped today. PIC moved items prepped today to WIC to cool down. -0- 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-/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 housemade hummus in RIC with prep date of 7/18, observed housemade chipotle vinaigarette in RIC dated 7/11, per PIC, item was prepared 7/19. Observed cooked chicken dated 7/16 in RIC. Observed opened gallon of milk in WIC with no date. Observed opened canned chipotles in WIC dated 7/11, per PIC, he was unaware that these items had a shelf life. Observed housemade chipotle mayo (G-sauce) dated 7/14 in RIC. Observed housemade hot pickled onions and carrots in WIC dated 7/12. Observed tomato slaw in WIC dated 7/18. -CDI- PIC educated on what items require date marking such as canned items once opened, milk once opened and any housemade sauces containing garlic and oil as well as any containing heat-treated plant foods. Also educated on using the date of the oldest prepared ingredient when preparing items such as chicken salad or housemade pimento cheese. PIC discarded of items that were past date mark and items without dates. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed covered housemade chipotle vinaigrette, stacked sliced turkey in tightly covered container and covered housemade chipotle mayo prepared today in RIC above 41F. Per PIC, items are prepared and placed directly into RIC. -CDI- PIC placed sliced turkey on cooling rack in WIC to facilitate rapid cooling. PIC placed housemade sauces in WIC without lids to facilitate rapid cooling. -1- 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 flies and fruit flies throughout. -0-

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food buildup on walls and door surrounding prep areas. Increase cleaning frequency. **REPEAT** -0.5-

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. 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 . Observed portions of pulled pork that was cooked yesterday that ranged from 44-48F. PIC explained the cooling procedure he expects employees to follow, but PIC stated they were not present to ensure the cooling process was done correctly. CDI-PIC voluntarily discarded all pulled pork from yesterday.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pesto containing fresh garlic in oil from 4/16 and pesto mayo from 4/19. CDI-EHS reviewed TCS foods with PIC and foods held past 7 days were voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed pulled pork from previous night stacked tightly packed in layers in a stainless steel pan that did not reach 41F or below within 6 hours. Observed portions of this pork also stored in an over stacked pan in the prep top unit. CDI-PIC voluntarily discarded pork that did not quickly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees on prep line without hair restraints. During the inspection one employee added a hair restraint.

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 food buildup on walls and door surrounding prep areas. Increase cleaning frequency.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce over RTE items in reachin and WIC. EHS discussed correct storage order with PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed curry chicken dated 3/7 and hot pickled onions from 2/27. CDI-PIC voluntarily discarded items held past 7 days and cold pickling will be used going forward.

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 food build up and debris on cooking equipment as well as shelving above prep area. Increase cleaning frequency throughout.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in food prep areas. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored on food prep tables throughout establishment. 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 sanitizer container under prep table with heavy build up of food debris and soil. CDI - Sani bucket was dumped and refilled with sanitizer. -0.5 points-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using wiping cloth to dry utensils and equipment. CDI - Employee was corrected through instruction. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of residues and food splash on fryer equipment, stove, and griddle in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. Contents were identified to be chlorine bleach. CDI - Spray bottle was labeled with name of contents. -1 point-

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 tightly wrapped container of sliced tomatoes and a closed Ziploc bag of cooked pasta cooling in walk in cooler. CDI - Plastic wrapping was removed from tomatoes and Ziploc bag was opened to allow cold air to circulate in and around food items. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of residues and food splash on fryer equipment, stove, and griddle in kitchen. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls and around door frames in kitchen area. Recommend higher frequency and more thorough cleaning. -0 points-

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 drinking from shaker cup in food preparation area. Designate an area away from food preparation for employee eating or drinking. -0.5 points-

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 chlorine sanitizer concentration at 0ppm in mechanical dish machine. Sanitizer was primed but no chlorine was detected in machine. PIC has been advised to contact technician to repair machine. Establishment has a three compartment sink to wash, rinse, and sanitize equipment and utensils. Chlorine sanitizer concentration in three compartment sink was 50ppm. A verification is scheduled for June 21st to determine if establishment is in compliance. -1.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing wrist watches. -0.5 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed open containers of heavy cream and milk in reach in cooler. Observed previously frozen foods cold holding in walk in cooler without date of removal from freezer. CDI - PIC date marked open containers in walk in. Previously frozen foods were date marked with date of removal from freezer. -1.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep surface. 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 sanitizer bucket under prep table with heavy food debris and soil. -0.5 points-

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 knives used for cutting sandwiches stored on unclean portion of flip top cooler. CDI - Knives were moved to cutting board. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed abundance of food residues and splash on cooking equipment in kitchen area. Observed food debris on shelving. PIC stated that cleaning service has been called to clean cooking equipment. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in restrooms. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in kitchen area with build up of food residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed paper towel dispensers in kitchen area in need of cleaning. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open beverage containers (employee drinks) stored on food prep surfaces next to cutting boards and on shelving. -0.5 points-

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 dry hands before turning off faucet without recontaminating hands.-P Observed employee wash hands and turn off faucets without using a barrier such as a paper towel. CDI - Employee was asked to rewash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use personal phone then don gloves to start working with ready to eat food. CDI - Employee was asked to remove gloves and wash hands. Proper handwashing procedures were reviewed with employees. -2 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a sack of unwashed avocados stored above ready to eat foods on shelf in walk in cooler. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed window cleaner and sanitizer stored on shelf with single service items and condiments. CDI - Window cleaner and sanitizer were moved to chemical storage area. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of raw shell eggs stored on floor of walk in cooler. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint. -REPEAT- -1 point-

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 box of coffee cup lids stored on floor in kitchen area. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed abundance of food residues and splash on cooking equipment in kitchen area. Observed food debris on shelving. Observed reach in coolers with build up of food residues and debris. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wrapped and portioned pulled pork and chicken stored in flip top cooler with temperatures between 44F and 50F. Items were over-stacked above fill line in metal containers. Portions of pork and chicken below fill line were 41F and below. CDI - Pulled pork and chicken were taken to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points-

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 two opened cartons of heavy cream in walk in cooler without date mark. Items were with containers of half and half dated 9/19. Consistently date mark ready to eat TCS items that are opened or prepared. CDI - PIC labeled containers of heavy cream with date of opening. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and utensil storage areas. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing hair restraints. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in restrooms. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and residues on walls near flip top coolers. Recommend higher frequency and more thorough cleaning. -0 points-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed carrots, apples, cabbage, pineapple, mushrooms over RTE foods in all of the stand ups. CDI-PIC helped EHS rearrange and move products to the bottom. VR REQUIRED 5/28/2021

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container full of mozzarella that was marinated in oil and basil that was 46F. There was about 10bags. PIC said they made it yesterday and it's all from cold ingredients. Observed stand up cooler outside the kitchen holding food at 46F, ambient air was 43F. CDI-PIC voluntarily discarded all TCS foods. VR REQUIRED 5/28/2021

7-201.11 Store toxic materials to avoid contamination. -P Observed butane fuel and handsoap over single use to go containers. CDI-PIC moved them to the bottom shelf in the dry goods area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of cleaner with no label. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach in the 3-comp at 200PPM. CDI-EHS showed how to properly make solution, and PIC diluted mixture to where it was 100PPM PIC did not sign due to Covid protocols

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 turkey and cheese that had been sliced 30mins prior to EHS arriving (so said the PIC) and it was wrapped with saran wrap. CDI-EHS explained things will not cool properly this way, PIC uncovered.

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

4-501.11 Maintain equipment in good repair. Observed tiles missing from the can wash. Observed shelf by the back prep counter bent and leaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the handles on all the prep units soiled. PIC said today is the cleaning day for this equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed thermometer with food crusted on it. Needs to remain clean for use. CDI-PIC used probe wipes to clean. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute and backsplash behind soda machine nozzles in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, cheese above 50F in the prep unit. Lettuce at 49F. PIC explained they had just restocked it less than 15mins ago after the lunch rush. PIC explained most would go in 10mins. CDI-All portions of turkey/cheese that were to be used later were cooled in a stand up cooler, not a prep unit. 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 turkey, cheese above 50F in the prep unit. Lettuce at 49F. PIC explained they had just restocked it less than 15mins ago after the lunch rush. PIC explained most would go in 10mins. CDI-All portions of turkey/cheese that were to be used later were cooled in a stand up cooler, not a prep unit. PIC did not sign due to Covid protocols.

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

4-501.11 Maintain equipment in good repair. Observed front panel on the stand up-grab and go-hanging loose, and the gasket is torn. Leg at the prep sink in the back is sideways and appears broken.

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 tiles at can wash broken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tempeh in prep cooler between 44-46F. Observed sliced tomatoes in prep cooler 45F. CDI - All items were voluntarily discarded. Repeat

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 Note improvement in TCS foods are being properly datemarked however several deli meats in the prep cooler (ham, chicken, turkey) not being discarded in the properly timeframe within 7 days. Observed milk expired with June 2 date. CDI- Items were voluntarily discarded. Repeat

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 PIC stated that pickled onions (made-in house) are sometimes used on TPHC. CDI- reviewed and provided TPHC worksheet.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure statement missing from breakfast menu for eggs served undercooked. CDI - PIC corrected menu in house with full disclosure statement.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil at cookline not labeled. Observed label fading on the sugar and flour.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fies in the kitchen and fruit flies in the bar area. PIC will contact pest management company to resolve. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler in the front handling food without a hair restraint. Observed food handler without a beard guard. Repeat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths store on cutting boards and countertops and not in sanitizer buckets.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards in the prep area heavily scratched and scored. Replace so that the surface can be easily cleaned and sanitized.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at the handsink and the warewashing sink, unable to test the dishmachine. Plumber was on site but left for supplies. Establishment has voluntarily closed until repairs are completed. Note posted on the door advising customers they are closed for repairs.Facility will notify MCHD when the repair is completed. CDI - hot water has been repaired. Temped at 135F at warewashing sink.

General Comment. 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 use clean bare hands to turn off faucet. CDI- Educated employee on the proper handwash procedure and a rewash was done.

Repeat Violation- Full Points,3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of tomatoes inside of flip top unit above 41F. One container was from 09/01 and the other 09/02. Observed tomato sauce and hummus inside of flip top above 41F. CDI- All items were voluntarily discarded. PIC stated tomatoes should be on TPHC because they are used in a very short time period. Explained if TPHC is used there should be a begin and end time on product. Observed containers of deviled eggs, pimento cheese, and chicken salad all prepared on 08/30 above 41F. Ambient air of unit was below 40F. CDI- All containers were voluntarily discarded. PIC stated customers are consistently opening and closing unit to grab drinks which maybe the cause to high temperatures. Unit won't be used anymore and deli case will be used instead.

Repeat Violation- 1.5 pts- 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 pork, feta cheese, milk, ranch(made with buttermilk), hummus, and buttermilk with no date mark. CDI- PIC knew when items were opened or prepared and date marked them. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the following items with expired dates: vegan mix(08/16), mozzarella cheese(08/27), chicken(08/23), tomato soup(08/27). CDI- Items were voluntarily discarded.

Repeat Violation-0.5 pts- 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 3 containers of romaine lettuce in reach in cooler cooling covered up. Although items met cooling parameters, foods should cool uncovered. CDI- Containers were uncovered. Observed deli ham just sliced inside of flip top unit and romaine lettuce just prepared at 10:45 am inside of flip top. Explained to PIC that items need to be properly cooled down inside of reach in units before they are placed inside of flip tops. Flip top units are intended to cold hold items not cool. CDI- Items were placed in freezer to rapidly cool.

General Comment. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats inside of kitchen and back area. PIC stated gnats came from a bad box of tomatoes and that pest control comes to facility monthly.

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

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 bare handing kale. CDI-The product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large thing of swiss cheese that was sitting on top of the flip top portion of prep cooler. The product was sitting around 52F. CDI-The swiss cheese was moved to the reach in cooler and discussed cutting the swiss cheese into portions and only brining a portion out at a time. REPEAT. Observed the tall 2-door RI cooler holding product above 41F but below 45F(Old cold holding rule). Explained that the unit needs to be at 41F or below.

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 only one bag of pickled green beans past their time temperature date marking requirements. CDI-The product was discarded. REPEAT. Zero points taken today due to huge improvements on date marking.

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 potato salad cooling in the top portion of the large prep cooler. Product was at 43F. It must be 41F or below before placing into the unit.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards to the sandwich prep cooler. Needs resurfacing or replacing. 4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the left door of the large prep cooler. Needs replacing.

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 inside of the sandwich prep cooler, especially the doors. Have cleaned.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee washing equipment at the 3-compartment sink and then go to work at the prep line without washing hands in between. CDI-The employee was stopped and instructed to wash their hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee using the hand wash sink to dump product into. CDI-The employee was stopped and instructed to use the prep sink or 3-compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the red salad spinner with food buildup stored on the clean equipment rack. CDI-The spinner was properly washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the glass bar RI cooler holding product above 45F. CDI-The majority of the product being held in the cooler is bread, bloody mary mix, and pickled vegetables. The pickled vegetables were moved to another cooler, and the other items stayed in the cooler.

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 several items past their time/temperature date marking requirements. CDI-The product was properly discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grits cooling on the counter top. CDI-The grits were placed into the reach in cooler to finish the cooling process. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the facility today. Increase pest control methods. REPEAT. *Overall, there's been an improvement on reducing the amount of pests in the facility. Keep working on it!

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several uncovered containers of food product in the reach in coolers. CDI-The containers were properly covered.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks being stored on the prep counter upon entrance to the kitchen. CDI-The drinks were moved to the bottom shelf.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish (lox) being stored on the top shelf above ready to eat food product. CDI-The fish was moved to the bottom shelf.

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 an unlabeled bag of red slaw and an incorrectly dated container of vegan black bean soup. CDI-Both containers were properly labeled with the correct date. REPEAT. *HUGE IMPROVEMENT ON DATE MARKING. POINTS WERE DECREASED.

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 a strainer on the counter, and hummus cooling with tightly covered plastic wrap. CDI-The pasta was below 135F and it was placed into the reach in cooler to finish the cooling process and the hummus was unwrapped to allow for proper heat transfer. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the door of the prep cooler. Have replaced. 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 2-door RI cooler. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans and a mandolin with food buildup on them. CDI-The items were brought back to the 3-compartment sink for proper washing, rinsing, and sanitizing.

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 a container of the mushroom soup with a date of 6/4 on it. Also observed several bags of pickled vegetables past their time/temperature date marking requirements. CDI-All of the product was properly discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of chick peas that were cooling in a strainer in the prep sink. The chick peas were at 89F. CDI-The product was placed into the reach in cooler to finish the cooling process. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the facility. The manager is working with a pest control company to have the gnats removed.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the door of the prep cooler. 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 cold hold prep units at the cook line. Have cleaned. REPEAT.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink testing at 0ppm. CDI - Chlorine added to raise concentration to 200ppm.

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 Caramelized onions placed in flip top to cool. CID - Onions placed in low prep cooler fro rapid cool down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from inside reach in coolers and from sliding door tracks of deli display case.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Pasta salad in display case made two days prior with no date mark. Also, one open chub of deli turkey dated 12/1. CDI - Turkey discarded; PIC correctly back dated pasta salad with production date. Repeat violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies in dry goods area. Continue working with pest control service provider to eliminate pests. Great improvement from last inspection.

4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler doors. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from reach in cooler doors and handles. Improvement noted from last inspection.

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. 6-502.12 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. Replace missing baseboard under handsink by office door. Clean splatter from walls near mop sink.

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 Pasta salad dated 8-4 in deli display case. CDI - Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flys in dry goods area. Outer openings have been sealed since last inspection. Continue working with pest control service provider to eliminate pests. Improvement since last inspection.

4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from inside produce reach in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink with screw top lid stored next to facility food in low prep cooler. CDI - Relocated to designated area.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. A few dented cans on dry goods rack. CDI - Relocated to send back to supplier.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed veggies stored above pre-washed lettuce in reach in cooler. CDI - Rearranged with correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food processor, can opener blade, and measuring cups stored as clean with visible food debris. CDI - All sent to dish area for reprocessing. 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine is not sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced tomatoes overstocked and holding above 45F; also, cheeses and some lunch meats above 45F in flip top 1. CDI - Overstocked tomatoes and deli meats and cheeses relocated for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf A few zip bags of lunch meat have missing date marks or badly worn date marks. CDI - Dates corrected.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flys. Improvement noted from last inspection. Install weather stripping at bottom of back door where there is a visible gap.

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. Utensils stored in water at room temp. Keep these in water at 135F+ or in a dry container that is cleaned and sanitized every 4 hours.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean utensils store in metal pan with crumbs and food debris inside. Clean and sanitize all and cover to protect once air dried.

5-202.13 An air gap between the water supply inlet and the flood level rim of the equipment shall be at least twice the diameter of the water supply inlet.-P Observed no air gap at floor drain under three comp sink. VR - Will return within 10 days to verify correction.

6-302.11 Supply toilet tissue at each toilet. 5-501.17 Provide a covered waste bin in female restrooms. No toilet tissue in restroom and no covered waste bin. Provide these.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen; visible gap under back door. Continue working with pest control management service provider to eliminate pests. Install weather stripping at back door.

4-501.11 Maintain equipment in good repair. Observed split gasket on low prep cooler door. Replace.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory for "Runny Eggs" on breakfast menu. VR - Will return within 10 days to verify correction.

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 Roast chicken cooling in sealed ziplock bag in reach in cooler. CDI - Chicken spread out in sheet pan and placed in reach in freezer.

4-501.11 Maintain equipment in good repair. Observed split gasket on low prep cooler door. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from prep cooler door gaskets.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink in the kitchen only reaching 96F, 94F in the bathroom and 95F at the bar. Verification required 5/31/2016

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

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Facility offers tuna undercooked but the menu did not have the consumer advisory. Verification required 5/31/2016

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw shrimp portioned in the prep top at 52F. PIC stated they portioned them around 11. Items was still within the cooling time limit and were placed in the reach in freezer to cool. Shrimp cooled from 52F to 43F in 25 mins. Observed spinach and romaine cooling with lids in the prep unit. Observed deviled eggs cooling in the prep top. CDI - explained proper cooling methods.

General comment 3-304.14 Wiping Cloths, Use Limitation - C - Observed a weak sanitizer bucket on the prep line.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 comp sink. Repair leak.