E'TERIE BAR & GRILL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed picked of hard boiled eggs that been dumped into the hand sink near the 3 comp sink. -CDI- EHS coached on proper hand sink usage, PIC removed bits of hard boiled egg. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink near the entrance of the kitchen. -CDI- PIC provided paper towels. (0 pts)

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 one container of roasted red peppers date marked 10/16. -CDI- PIC voluntarily discarded the peppers. Due to the severity, points are not taken. (0 pts) 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed some of the menu items that can be cooked to order missing an asterisk on the menu. 10 Day VERIFICATION REQUIRED*** (0.5 pts)

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish that had been thawed in its original ROP packaging without the vacuum seal being broken. -CDI- PIC cut a slit in the packaging. REPEAT*** (0.5 pts)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of cranberry sauce. -CDI- PIC voluntarily discarded the cranberry sauce. Due to the severity, points are not taken. (0 pts)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal containers that were wet stacked. Separate to allow proper air drying. (0.5 pts)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the 3 comp sink only able to reach a maximum of 97F then drop to 89F. Also observed the hot water for the hand sinks int he kitchen only able to reach 89F. -CDI- Respective technician was able to adjust the boiler. Water at the hand sinks in the kitchen were able to reach 115F and the 3 comp sink was able to reach 120F by the end of the inspection. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed the base of the 3 comp sink faucet leaking when turned on. Repair leaking faucet. (1 pt)

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 damaged walls throughout facility repair walls. REPEAT*** (0.5 pts)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken wings that were cooked the day prior to the inspection that did not cool within the appropriate cooling parameters. Chicken wings were recorded at 46F. Also observed pizza sauce that was in a flip top low boy that was in the unit from 6/25. Sauce did not cool correctly in the low boy unit. -CDI- PIC voluntarily discarded the chicken wings and sauce. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 wings and pizza sauce that were cooled in large deep containers with the lids secured. Items did not cool correctly. Use approved cooling methods when cooling. -CDI- PIC voluntarily discarded the necessary items. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish that had been thawed in its original ROP packaging without the vacuum seal being broken. -CDI- PIC cut a slit in the packaging. (0 pts)

4-501.11 Maintain equipment in good repair. Observed leaking condenser in the small WIC by the back door. -CDI- PIC had already placed a work order for it to get fixed. (0 pts)

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 heavy accumulation of build up on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (1 pt)

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 damaged walls throughout facility repair walls. (0 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the small kitchen hand sink. -CDI- Paper towels were immediately provided. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled deli slicer blade as well as a soiled vegetable dicer. -CDI- PIC placed both items to be W/R/S. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed TCS items without date marks or with incorrect date marking. -CDI- PIC voluntarily discarded some of the items and placed correct dates on the other items. EHS noticed improvements from last inspection. Points not escalated. REPEAT*** (1.5 pts) 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 .

3-302.12 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 that were not labeled. Label all working containers if the products have been removed from its original packaging. REPEAT*** (1 pt)

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed multiple containers of horseradish with molded lids. The contents within the containers were not contaminated. -CDI- PIC voluntarily discarded the containers. (1 pt)

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 fuzzy white build up on the wire racks in the WIC. Improve cleaning frequency. EHS noticed improvements from last inspection. Points not escalated. REPEAT*** (0.5 pts)

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to reach a minimum of 160F after several cycles. The highest temperature recorded was 155.1F. -CDI- PIC was able in increase the temperature of the boiler and the final rinse temperature was able to get up to 165F. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 the items at the omelette station and the items at the pizza flip top holding above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the items. If cold holding continues to be be an issue a risk control plan may be implemented. REPEAT*** (3 pts) 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 not bearing date marks in the RIC by the pizza flip top as well as in 2 of the flip top units. Observed a general date marks placed on plastic wrap for all of the items in one of the flip top units. Each item shall be individually dated marked as different products may have been opened on different days. -CDI- PIC correctly date marked the necessary items. Facility was able to keep the food items. (1.5 pts) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of oil and sauces without labels. All items that are no longer in their original packaging must be labeled with the common name of the product. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food items being stored directly on the floor in the WIF. Items must be at least 6 inches above the floor while being stored. (1 pt)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelves in some of the units throughout the facility. Replace necessary rusted shelves. REPEAT*** (0.5 pts)

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 debris build up and residue on the wire shelves in the main WIC. Increase cleaning frequency to avoid accumulation of food debris and possible contamination of food items. (0.5 pts)

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed drain pipe for the 3 compartment sink under water as it is directly in the drain and the drain was flooded. Repair drain pipe. 5-205.15 Maintain a plumbing system in good repair. Observed leaking coming from the hand sink faucet near the pizza station as well as leaking coming from the mop sink faucet. Repair necessary faucets. (1 pt)

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 damaged tiles throughout facility. Repair necessary tiles. (0 pts)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handle dirty dishes and return to handle clean dishes without changing gloves or washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cream cheeses and yogurts being held on ice above 41F. Observed milk from milk dispenser above 41F. Observed salsa, mozzarella cheese, and flank steak in WIC #1 above 41F. Observed cut romaine lettuce and spring mix in prep unit above 41F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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(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 items being held on time at breakfast bar with no time stamps. -CDI- PIC properly labeled items. -0-

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 eggs cooling in large batch in deep container with lid partially vented cooling at a low rate. Observed raw marinated chicken cooling in lowboy in deep container stacked on top of each other with a protective covering. Observed raw shrimp cooling at a low rate in RIC with protective covering. -CDI- PIC placed items on sheet trays and completely removed plastic coverings to facilitate rapid cooling. **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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees engaging in food prep with wrist watches and other arm jewelry. **REPEAT** -0.5- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed dish machine employee and food employee with no protective head coverings.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employee on allowing items to air dry, not using a towel. -0-

4-501.11 Maintain equipment in good repair. Observed milk dispensing machine not properly functioning. Repair or replace. Observed multiple pieces of equipment throughout facility not in good repair. Repair, replace or remove any equipment not functioning or not necessary for facility operation. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in some coolers and dry storage areas. Replace. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on prep tables throughout. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed item stored in handwashing sink near front/server/breakfast line. -CDI- PIC removed item. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over pancake batter in RIC. (pancake batter does not contain raw eggs). Observed raw shrimp stored over sour cream in RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored over RTE slaw mix. Observed unwashed tomatoes stored over RTE spring mix. -CDI- PIC corrected storage order. -0- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine, especially around ice chute. Increased and more thorough cleaning frequency recommended.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed facility par cooking chicken wings. Chicken wings were cooked between temperatures of 127-149F and food employee was about to begin cooling wings down. -CDI- EHS educated PIC on not par cooking without following proper procedures and food employee placed items in oven to cook above 165F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items near door of WIC #2 above 41F. Possibly air flow issue in unit. Observed items in prep units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 chicken date marked 2/4 (discard 2/10), sausage and marinara sauce date marked 1/30 (discard 2/5) and sausage date marked 2/5 (discard 2/11), poblano peppers date marked 1/21 (discard 1/27), feta cheese date marked 1/24 (discard 1/30) and heavy cream with no date marked. -CDI- PIC voluntarily discarded items. **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 items cooling at a low rate. Items were found cooling with protective plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic coverings to facilitate rapid cooling. **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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed 2 dented roasted red pepper cans stored with ready to use cans. -CDI- PIC discarded items. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour bucket stored on floor in dry storage area. -0-

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 engaging in food prep with a wrist watch. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 ppm quaternary sanitizer. -CDI- PIC replenished sanitizer concentration to 100ppm. -0- 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 heavy soil and debris in sanitizer container. -CDI- PIC replenished bucket with fresh sanitizer supply.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal container with no handle stored in flour. -CDI- EHS educated PIC on only using scoops with handle and ensuring handle is upright and not touching food if stored in food. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine. -CDI- EHS educated PIC on proper storage of ice scoop. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5- 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 food debris inside containers where clean knives are stored.

4-501.11 Maintain equipment in good repair. Observed milk dispensing machine not properly functioning. Repair or replace. Observed multiple pieces of equipment throughout facility not in good repair. Repair, replace or remove any equipment not functioning or not necessary for facility operation. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in some coolers and dry storage areas. 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 buildup on fronts and sides of equipment and food debris inside of units. Increased and more thorough cleaning frequency recommended. Observed plastic wrapping/residue on dishes stored as clean. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at handsink and 3-comp sink at 71F at start of inspection. -CDI- Water issues were repaired and temperatures were at 121F and 120F by the end of inspection. Ensure that water temperatures are maintained. -0-

5-205.15 Maintain a plumbing system in good repair. Observed mop sink backed up. Observed leak at spray nozzle at pre-soak sink. Repair. -0-

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 tiles in dishpit area. Repair. Observed damaged walls in dry storage area near baseboards. Repair. **REPEAT** -1- 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 floor tiles in dish pit area that had been filled in with grout. Items were not easily cleanable. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on walls near pizza and salad station area. Increased and more thorough cleaning frequency recommended.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee go from handling dirty dishes to clean dishes without changing gloves and washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC placed items at 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 items above 41F throughout facility. Refer to temperature chart. Observed ambient air of WIC #2 at 50F. -CDI- PIC voluntarily discarded items not prepared today, items that were prepared today were moved to other units. **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no date marks on housemade slaw, steak marseille, pasta, cut lettuce, sliced tomatoes, marinara sauce, sausage, meatballs, ham, turkey and cut cabbage. Observed salsa date marked 10/1 (discard 10/7). Per PIC, items were prepared in the last 1-2 days. -CDI- PIC properly date marked items and discarded items past date. **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 items prepared today cooling at a low rate. Observed items cooling in RIC, stage cooler or prep units with lids/plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items in WIC or RIF to facilitate rapid cooling. **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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw salmon thawing under refrigeration not removed from ROP environment. -0-

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 throughout with missing labels. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest near 3 compartment sink. Observed flying pests in dry storage area, clean dish storage and fountain drink area. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water with dishes stored as clean. -0- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed lids stored in containers with heavy debris. -CDI- PIC moved items to dishpit to be W/R/S.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids on recycling bin. -CDI- PIC closed lids. -0-

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 damaged baseboards throughout kitchen. Repair. **REPEAT** -0.5-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P - Observed dish machine utensil surface temperature reach 158.2 at its highest. PIC stated that engineer will be in today to fix machine. Verification visit will occur no later than 4/5 to ensure that dish machine surface temperature reaches at least 160F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed mashed potatoes in WIC that had been cooling overnight at 48F. CDI- PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS items in standing reach-in cooler holding above 41F. See temperature chart. Ambient temperature of the cooler is 50F. CDI- PIC voluntarily discarded all TCS items in cooler. No TCS items will be stored in cooler until it can be repaired/replaced. 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 opened bag of spring mix in WIC with no date label. PIC stated that spring mix was opened yesterday. CDI- date added. 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 . 3-501.18 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 opened container of boiled eggs with date mark 3/2. Also observed two pots of bruschetta in RIC with no dates and white bacterial growth. CDI- all items 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 . **No escalation in points due to improvements in date marking throughout facility since previous inspection**

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 buffet items held on TPHC with no time marks. CDI- all items were discarded as breakfast was ending upon starting the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut melons cooling in WIC tightly covered with saran wrap. Also observed tightly covered mashed potatoes in WIC that had been cooling overnight that did not reach 41F within 6 hours. CDI- mashed potatoes discarded and melons uncovered. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in sugar container stored with handles touching sugar.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile above dish machine area, and damaged baseboards throughout kitchen. Repair.

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 mashed potatoes placed inside pizza prep RIC to cool at approximately 11:30 PM the previous day. Mashed potatoes were observed at 46-54F in various areas of the pan at 9:15 AM. CDI - mashed Potatoes were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 all items prepped the previous day inside the pizza prep with no date marking. Observed opened pasteurized liquid eggs with no date in RIC on hot food make-line. CDI - The proper date marking was added to all items. 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 Alfredo sauce held longer than 7 days. CDI - Voluntarily 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 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 mashed potatoes cooling from the previous night and did not reach 41F within 6 total hours. CDI - Potatoes were voluntarily discarded. Observed cut melon covered with plastic wrap cooling at a rate of 0F/min. CDI - Melon was moved from the front of the WIC and uncovered to promote air flow for rapid cooling.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples at self-service buffet with no packaging to protect food items from contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. 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 build-up on the shelving in dry storage. In need of cleaning.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed Raw salmon stored above RTE Sauces. CDI - PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed couple of containers/utensils, stored as clean, with food debris present. CDI - Items were moved to dish pit to be washed properly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed items from event held the previous night, inside a RIC, with no date marking. Observed pizza sauce and Sausage with no date marking inside pizza prep RIC. CDI - Items from event voluntarily discarded. PIC stated that items from events are kept for inventory then discarded. Pizza sauce and sausage were dated properly.

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 large pan of honey dew and cantaloupe cooling at a rate of 0.03F/min. CDI - Plastic wrap was completely removed from pan and pan was moved to a colder part of the WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of honey dew stored on the floor inside the WIC. CDI - Box was removed from the floor.

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

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 the interior of RIF in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup around the ice chute. Per PIC, ice machine is cleaned every 30 days. Recommend to clean as often as needed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta, spaghetti sauce, and soup in the walk in cooler at 51F-52F. Observed marinara sauce and Alfredo sauce in the prep reach in at 43F and 44F. CDI: all items voluntarily discarded. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle unlabeled. CDI: PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle stored with clean dishes. CDI: bottle removed and placed in the designated area. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed breakfast TCS foods made and prepped today tightly wrapped. CDI: all items vented and/or uncovered. REPEAT VIOLATION -1- 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 .

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips. VR within 10 days. -0.5-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a couple containers of frozen chicken tenders in the prep reach in freezer with no lid to cover. CDI: lids were put on -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food residue on a couple tongs and container that were stored as clean. CDI: items placed at the dish pit to be w/r/s. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed TCS foods in the flip top and walk in cooler with no date labels. Per PIC Stephen, items were prepared and made yesterday for today. CDI: items dated -1.5-

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 TCS foods that were just prepped or placed in the walk in cooler/tall reach in to cool, tightly sealed. CDI: items vented -0.5-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a couple dead pests in the kitchen. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. -1-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bacterial growth on bell peppers at the flip top unit. CDI: voluntarily discarded. -1-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed both can openers with dried food buildup. PIC stated he was unsure when the last time the can openers were used. CDI: can openers placed at the dish pit to be cleaned. EHS educated PIC on cleaning frequency. -1.5-

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 Alfredo sauce, marinara sauce, and meatballs placed on a hotel pan at 46F. Per cook, items were brought out about 15 mins ago and are to be placed over ice. CDI: items placed back in the walk in cooler to cool back down to 41F or below. -1.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available. VR within 10 days. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer for high temp dish machine. VR within 10 days. -0.5-

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 a couple baseboard tiles falling apart and/or missing in the walk in cooler. Recommend to replace. -0-

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: 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 meatballs, grilled chicken, Alfredo sauce, and mashed potatoes made yesterday temped above 41F this morning. CDI: items voluntarily discarded. REPEAT VIOLATION -3-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several bottles of spray bottle unlabeled. CDI: bottles labeled. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 meatballs, grilled chicken, Alfredo sauce, and mashed potato with lids tightly closed with a little hole for venting. EHS recommend to slightly uncover the lid or uncover all the way to allow correct cooling as well as actively stirring the any thick sauce when cooling. CDI: items voluntarily discarded. REPEAT VIOLATION -0.5-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine sanitizing at a surface temperature of 158.9F. Facility is to use the 3 comp sink to wash/rinse/sanitize until dish machine is fixed. VR within 3 days to ensure dish machine is working properly. -1.5-

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: 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 marinara, alfredo sauce, and meatballs in sauce over 41F. Per PIC, items were made yesterday. CDI: all items voluntarily discarded. -1.5-

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 no written procedures available when asked upon. CDI: PIC was able to provide new written procedures during inspection. 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 stamped for items using TPHC. CDI: EHS discussed with PIC and educated that TCS foods must have a time stamped on them per food code. REPEAT VIOATION -3-

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 marinara sauce, alfredo sauce, and meatballs in sauce stored in containers with lids closed tightly and not enough space to allow venting. CDI: items voluntarily discarded -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a bug near ice machine during inspection. CDI: employee was able to rid of insect. Recommend to have pest control to come spray as often as needed to keep pests away. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of reach in units. Recommend to replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed pre-rinse nozzle that is connected to the ceiling, leaking water. Recommend to repair. Observed faucet for pre-rinse nozzle leaking water from the handles. Recommend to repair. -0-

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 dead light bulb on the hood. Recommend to replace. Observed ceiling tiles at the dish pit falling apart. Recommend to replace. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no vomit and diarrhea clean up procedure. EHS has emailed PIC a copy. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the walk in freezer. CDI: paper towels supplied 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink by the walk in freezer. CDI: soap was provided 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed shredded cheese in the hand sick at the breakfast grill station. Ensure hand sinks are only being used for hand washing. CDI: cheese was removed -1-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a container of chicken tenders in the reach in freezer in front of the grill uncovered. CDI: a lid was put on top -0-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine temping at 154F. Dish machine was ran several times and stayed at 154F. CDI: PIC refilled dish machine with new water and was able to get the hot water temperature up to 163F. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black slimy build up around the chute. REPEAT VIOLATION -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 different pasta dishes, meatballs, red sauce, and turkey gravy over 41F. These items were stored on the shelf near the walk in cooler door. All other TCS items towards the back of the cooler were 41F or below. EHS recommend to store TCS ready-to-eat foods towards the middle to the back of the walk in cooler. The ambient air temperature at the front of the walk in cooler was 49F and the back was 40F. CDI: TCS ready-to-eat items were voluntarily discarded. REPEAT VIOLATION -3-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS ready-to-eat items in the flip top unit and walk in cooler with no date labeled. CDI: items were dated -0-

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 no time stamped for breakfast buffet items. CDI: items were discarded and EHS had explained to PIC on time stamping even if breakfast hours are only opened for less than 4 hours. -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. Facility works with thin foods that will require a thin probe to accurately temp the foods. VR within 10 days to ensure a thin probe is acquired. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with no one certified in food protection manager. -2-

2-301.14 When to Wash - P Observed employee washed hands and turned off faucets with bare hands. EHS intervened and had employee rewash hands correctly. CDI: hands were washed and faucet turned off with a barrier. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with large black buildup near ice chute. Clean as frequently as needed to avoid buildup. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta, spaghetti sauce, sandwiches, cheese, and teriyaki sauce above 41F in the main walk in cooler. Walk in cooler ambient air temperature fluctuates between 49F and 50F. Facility has another walk in cooler for their breakfast items. PIC moved all TCS items into breakfast walk in cooler for the time being until main walk in cooler is fixed. VR within 10 days to ensure main walk in cooler is working properly. CDI: pasta and spaghetti sauce are voluntarily discarded and the rest were moved into the other walk in cooler. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a roach crawling on the kitchen floor. Have pest control come spray as needed to control issue. -0-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed uncovered frozen foods in the reach in freezer in front of the grill. 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 under leaking condenser in the walk in freezer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. Ensure all utensils and equipment are fully air-dried before stacking. -0-

4-501.11 Maintain equipment in good repair. Observed leaking condenser of the walk in freezer. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed both fans in the main walk in cooler with dust build up. Clean as often as needed to avoid build up. REPEAT VIOLATION -1-

5-205.15 Maintain a plumbing system in good repair. Observed both hand sinks in the kitchen leaking. PIC stated maintenance is aware of it and was still trying to fix it. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several missing tiles throughout kitchen. Recommend to fix or replace to avoid harborage of insects or rodents. 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 both walk in coolers and reach in coolers #6 and #7 in need of cleaning of the floors. -0-

4-501.11 Maintain equipment in good repair. Observed walk in cooler's external thermometer not functioning correctly. Walk in cooler was holding at 39F. PIC stated that walk in cooler has been recently service and is set for further servicing. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in coolers and freezers with build up of dust and residues. Observed ice machine with green residues in gaskets. Recommend higher frequency and more thorough cleaning. -REPEAT- -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 boxes of chicken and other food items stored on floor of walk in freezer. -1 point-

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler. Recommend resurfacing to prevent physical contamination of food. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up on inner surfaces of ice machine. Recommend frequent and thorough cleaning. -0.5 points-

6-303.11 Intensity-Lighting - C Observed malfunctioning lighting in men's restroom closest to kitchen. Recommend replacing. -0 points-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine in the kitchen was not sanitizing as measured by a Dish Temp plate. Temperatures were observed as high as 154 during several attempts. Facility switched over to the 3 compartment sink and was actively working on the dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the slicer with dried meat build up. CDI - set aside for washing.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed mushroom soup at 47F in the middle from yesterday. The soup was cooler on the outside indicating a cooling problem. CDI - voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few dairy items such as milk and heavy cream were not date marked. CDI - added.

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 TPHC procedure does not indicate how time is kept. It indicated breakfast ends at 9:30 however after this time food was still present and door was open. Times must be kept and procedure must be changed to indicate. CDI - procedure and chart changed.

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 deep container of soup had been cooled without using an ice wand as is their normal procedure per the PIC. CDI - voluntarily discarded.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few fruit flies in the facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed beard restraints not in use by staff with large beards. Observed staff were polishing clean dishes without 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 with watches on during food prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls on the shelf near the back door.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee filters not protected in any way.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly at bar area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over intact manufacture packaged ready to eat egg. CDI by correcting storage order.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine behind bar reaching a maximum of 153F. VR 04/18/2019 Points not increased because it was not the same dish machine as last time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on the prep line measuring above 41F. CDI by voluntary disposal of all items on prep line.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on reach in coolers throughout facility.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine final rinse temperature measuring at 151F. VR 10/28/2018

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beans and sausage measuring above 45F. CDI by voluntary discard.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of crab dip in walk in cooler dated for 10/10. CDI by voluntary discard.

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 foods cooling from ambient temperatures tightly wrapped. CDI by venting for proper air flow.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dump mat in hand sink behind bar. CDI by removal of dump mat.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed metal container with sticker residue on outside of container nested inside other containers. CDI by removal of containers to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of spinach measuring above 45F. CDI by voluntary discard.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaners stored improperly in various places throughout facility. CDI by removal of chems to proper storage areas.

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

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on walk in cooler and reach in cooler. Observed chipped paint and rust build up on shelving in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on bottom of reach in cooler and hot box.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as cellphone and hat stored improperly in kitchen area.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one dicer with minimal debris remaining. Observed some clear food containers with sticker residue remaining. Observed inside top of ice machine with build-up. CDI: ice machine being cleaned; containers and dicer taken back to dish area to be recleaned. Half credit deducted due to improvement noted.

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. Observed at salad station cooler ham not dated and turkey with incorrect date. Observed at pizza station cooler grilled chicken not dated. CDI: all items dated properly. Half credit deducted due to improvement noted.

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 some items cooling inside saute cooler at 53 deg F. CDI: items removed and taken back to walk-in cooler to properly cool.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked on shelf. Air dry only and do not towel dry.

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 FRP peeling on walls at back kitchen area. Facility still in progress of getting all walls at back area replaced.

Repeat: 3 pts - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils, chopper, metal pans, slicer, and metal pans all stored with food debris. CDI: removed and taken back to dish area for recleaning. Observed metal pans and plastic food containers stored and stacked with sticker residue remaining. CDI: taken to dish area to be scrubbed and recleaned.

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 - 1.5 pts. - Observed incorrect dates on nacho cheese, chicken breast, and veggie hummus stored inside walk-in cooler. CDI: dates corrected. Observed black beans dated 11/30 and sliced deli turkey dated 12/4 with expired dates. CDI: products discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed turkey stored in reach-in cooler from Harper's catering made Saturday and chicken salad stored in salad prep cooler without a date. CDI: both items properly dated.

Repeat: 0.5 pts. - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers stored at dish area wet stacked.

General Comment: 0 pts - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up and debris on cook line equipment surfaces.

Repeat: 0.5 pts. - 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed FRP peeling on walls at back area of kitchen. Some FRP has been replaced on front and cooking line. Improvement noted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1.5 pts. Observed 2 dicers and 2 tongs stored with food debris. Observed slicer that was last used yesterday with debris. CDI: equipment and utensils removed and stored at dish area to be cleaned. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temperature dish machine not sanitizing properly. Dish Plate simulating dish tester only reading 138F and machine's thermostat gauge only reading 125F after about 5 cycles. Maintenance was notified immediately. Dish machine was turned off and use was discontinued. Will return to recheck dish machine by EOB today 9/29/17.

General Comment: 0 pts. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed catering company Harpers had par cooked salmon to use for catering event today without prior approval. Discontinue par cooking until paperwork is approved. CDI: salmon was fully cooked in oven to 179F; procedure sheet e-mailed to manager. Verification required by 10/9/17

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. 1 pt. Observed no procedures available for breakfast bar items being held on time. Observed log sheets used for documenting times missing dates. CDI: TPHC form e-mailed to PIC and reviewed. Verification required by 10/9/17

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. 0.5 pts.Observed several items cooling inside grill cooler drawer at breakfast station. CDI: items removed and placed on ice to rapidly cool.

General Comment: 0 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizing solution in buckets on cook line reading 100ppm. CDI: corrected to 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. Observed sheet pans stored on back prep shelf wet stacked.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Observed center line cooler not working properly. Cooler is not in use. Maintenance was notified. Observed torn cooler gaskets on reach-in cooler combo. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at bar area with deep grooves.

Repeat: 1 pt. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas in kitchen where dry wall is peeling; back catering storage area, front drink station line, cook and back prep line.

Repeat: - 3 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items inside expo cooler > 45F (see temp chart). Observed 2-door combo freezer/cooler unit not working properly. Observed no TCS foods stored inside. CDI: all items removed and stored inside walk-in cooler to cool down. Part called in for 2-door combo/freezer unit. Verification required by 6/29/17

Repeat: - 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 foods including chicken breast, grits, chicken noodle and tomato soup inside True reach-in cooler not dated. These items may be used in a day or two. Observed deli ham not dated inside walk-in cooler. Observed a container of chicken tortillia soup stored inside catering cooler #7 not dated. According to PIC this item was prepared by caterer before he left. CDI: correct date placed on containers. 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 small plastic containers of Monterey jack cheese that expired 7 day date mark. CDI - discarded.

General Comment: 0 pts. 7-201.11 Store toxic materials to avoid contamination. -P Observed some chemical spray bottles labeled incorrectly and one not labeled. CDI: correct label placed on container. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles stored over bottled and prepackaged items for banquet section. CDI: chemicals removed and stored properly.

Repeat: 1 pt. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach activity in kitchen at back prep line and cook line. Observed drain/fruit fly activity in kitchen area at cook line, back prep area, and catering storage area. Last pest servicve from Superior was on 6/12/17. Pest company was notified to come back out for treatment.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Observed several coolers including combo cooler/freezer unit, catering cooler #7, and expo line cooler leaking inside. Maintenance has been notified. Observed lots of unused equipment stored inside kitchen. Remove from facility or store away to prevent pest harborage areas.

Repeat: 0.5 pts. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas in kitchen where dry wall is peeling; back catering storage area, front drink station line, cook line, and back prep line.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on shelf next to dish area. CDI: drinks discarded.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and pans being stored as clean on shelf with visible food debris. CDI: dishes removed from shelf and taken to dish machine area to be cleaned.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers in hot hold well on cook line at 74F. CDI: burgers removed and reheated on grill.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mutiple items inside prep table cooler on cook line > 45F (see temp chart). CDI: all TCS foods discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on penne pasta in prep cooler, no date on sausage links inside reach-in, and date missing from sliced turkey inside 2 door cooler. CDI: proper date placed on products during inspection. 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 expired dates on gravy and rice inside reach-in cooler inside kitchen.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe food thermometer available for checking thin foods. Verification required.

General Comment: 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go salads at market area with incorrect labeling. According to manager, facility is waiting on labeling system to be implemented.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies at bar area and minimal fruit flies in kitchen. Pest control will be notified for treatment. Facility uses Superior Pest Management for pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on dish shelf next to walk-in cooler.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking area equipment and catering area including tables, shelves, inside reach-in coolers, etc. in need of cleaning.

General Comment: 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 broken floor and baseboard tile at dish machine area. Observed wall peeling above prep cooler on cook line.

General Comment - 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 Dishwashing employee observed handling soiled dishes then moving to unload/handle clean dishes without washing hands in between. CDI ; education provided; hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dried food debris observed on both dicers stored as clean; date mark label residue observed remaining on plastic containers stored on dish shelf . Completely remove label residue before storing. CDI - items taken to dish machine area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Items inside reach-in combo cooler/freezer and inside low boy measuring > 45F (see temp chart). Maintenance was notified and on site during inspection. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Several fruit flies observed throughout kitchen especially noticed around can wash area at back door, dish machine area, and bar area. Notify pest control company and continue to effectively treat.

General Comment - 4-501.11 Maintain equipment in good repair. See non - compliant items # 2 to be completed.

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. See non-compliant items #4, 5, 7, and 9 to be completed.