HABERDISH

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cloths being held in containers in direct contact with salad mix. CDI- PIC removed items from containers. PIC to begin using single use paper towels to be discarded after use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked with sticker residue intact, large cooking pans stored as clean with food residue and debris. CDI- PIC removed items 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 .

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 pimento cheese and trout dip being held past 7 day parameter. CDI- PIC voluntarily discarded items. PIC was in process of conducting line checks in preparation of opening. *REPEAT* no point escalation due to overall improvement observed through 2 inspections. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed flat iron steak without asterisk on menu. PIC stated item is cooked to order. Item is listed on dinner menu. VERIFICATION REQUIRED on or before 7/19 to assess menu update.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. REFERENCE TO ITEM #15.

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 column needing plastic strip repaired. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and vents needing to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders under heat lamp and chicken skins on prep shelf temping below 135F. CDI- PIC removed chicken tenders to be reheated to 165F+, placed chicken skins on TPHC due to average time before use. 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 smoked trout dip prepped 12/30 stored in 3D prep unit, house ranch prepped 1/2 stored in 3D low reach-in cooler. CDI- PIC voluntarily discarded items. 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 grits held in large deep metal containers cooling at a rate below .52F/min in WIC after cooling for almost 90 total minutes. CDI- PIC had grits removed to shallower pans and active stirring by food employee. See temp chart. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed gaskets of prep unit, grill drawers, and low reach-in in disrepair. Repair or replace.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several uncovered food items throughout facility. Cover food not cooling

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on stacked clean pans. CDI..Items were moved to dishwasher to clean 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 .

3-501.19 (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. Facility was using TPHC without having written procedures available. CDI.. EHS provided guidance and instruction to PIC on using TPHC form provided by Health department. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Toxic substance/chemicals were observed stored in working containers that were not clearly labeled with common name of the contents . CDI..PIC labeled bottle.

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

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 cleaned dishes. CDI. PIC removed and re stored the dishes.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use to go boxes stored directly on the floor in the dry storage area. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed rust on shelves used to store cleaned dishes.

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 ribs cooked from yesterday in the WI without dates. CDI. PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

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 ceiling tile missing on top of ice machine in the kitchen area. Needs to be replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer from 3 comp sink dispensing at 50ppm quart solution. CDI. PIC manually added to raise concentration to 200ppm. Facility was not actively washing dishes. 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 wiping cloths stored in quarternary sanitizer concentration of 50ppm. -CDI- PIC discarded and replenished sanitizer supply to between 200-400ppm. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacking of dishes in the cleaned dish area. Repeat

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers in disrepair. PIC has already put in a work order for the equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken hot holding at temperatures below 135F. PIC removed to be reheated and in dictated that it was made this morning. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quarternary sanitizer concentration of 50ppm. -CDI- PIC discarded and replenished sanitizer supply to between 200-400ppm. ****Improvement from last time

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacking of dishes in the cleaned dish area.

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 light fixtures, vents, above flip top coolers with build up of dust. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored around food prep area. CDI. PIC removed.

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 shaved ham dated 12/27 (discard 1/2) in RIC, field peas in RIC with no date, and housemade chima sauce dated 10/20 (discard 10/26) & 12/27 (discard 1/2) in WIC. Per PIC, peas were prepared yesterday. -CDI- PIC properly date marked peas and voluntarily discarded of items past date. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quarternary sanitizer concentration of less than 50ppm. -CDI- PIC discarded and replenished sanitizer supply to between 200-400ppm. -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.- Observed large container of mornay cooling over 40 min with less than a .54 change in temperature. -CDI- PIC separated items into smaller containers to facilitate rapid cooling. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 3 Housemade sauces in prep unit above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to rapidly cool. **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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed ham and egg biscuit on menu with no asterisk. -CDI- Menus corrected and PIC started printing new menus while EHS was present. -0.5-

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- Observed mornay and grits cooling in large, deep pans filled to the top. -CDI- PIC moved items into smaller containers 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil on prep line without a label. Observed white vinegar in dry storage area without a label. -CDI- PIC labeled these items. -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 wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in food prep with no protective head covering or beard guard. -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 clean utensils stored in containers with heavy debris at the bottom. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. Per PIC, it is a shared dumpster area. -CDI- PIC closed door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored with dry storage. -CDI- PIC relocated items. **REPEAT** -0.5-

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 vaping device stored on expo line, over open prep unit. Observed employee drinks stored on cook line. CDI-Drink and vape were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed deli slicer with buildup and debris on blade. Employee stated the slicer had not yet been used today. Observed immersion blender stored in “clean” bin with what appeared to be some sort of berry mix. Previous W/R/S was insufficient. CDI-Employee W/R/S equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods in far right prep unit above 41F. CDI-All items that were placed in the prep unit within the hour were moved to other cold holding units to quickly cool. TCS foods that were in the prep unit over night were voluntarily discarded by PIC. Prep unit was serviced and able to drop to 38F. PIC will continue to monitor temperatures to maintain TCS foods 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 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 confit oil (garlic in oil) from 6/7. CDI-All RTE TCS items held past 7 days were 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 TCS foods, a bacon aioli and a salad blend containing diced tomatoes, that were prepared this morning from room temp and hot ingredients, immediately placed in prep top to cool. Observed another container of sliced vegetables, including diced tomatoes, cooling, tightly covered in reachin. CDI-PIC moved items from prep top to a different cold holding unit and the covered container was vented.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ac vent above prep table with heavy dust buildup. 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 cases of unwashed produce stored over RTE foods and washed produce.

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 ranch vinaigrette, hard boiled eggs, yolk mix, smoked trout, slaw, and pepper jelly stored above 41F. CDI-PIC voluntarily discarded sauces above 41F, eggs, trout, and slaw were moved to reach-in unit and WIC to quickly cool.

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 a pickled, shredded collard mix from 2/28. CDI-PIC voluntarily discarded shredded collards and correct date marking was discussed.

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 TPHC procedures for fried chicken and server TCS sauces at time of inspection. CDI- EHS provided a fillable template to PIC at conclusion of inspection via email.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of a bleach water blend. CDI-Employee labeled bottle.

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 ranch and Alabama white sauce that were prepared today cooling in deep, covered containers. CDI-PIC removed lids, stirred, and left uncovered while the cooling process commenced.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee drink stored over prep line, between a pair of tongs. An employee's dessert was stored over RTE sauces in a reachin cooler. CDI-PIC and EHS discussed appropriate storage areas and PIC voluntarily discarded the drink and dessert.

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 for foods being held using TPHC. Establishment uses TPHC to hold fried chicken, dressings, and butter during without temperature control service. Establishment has begin and discard times for all items being held on TPHC posted above items. CDI - A procedural template was given to and reviewed with PIC during inspection. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer buckets stored on floor in rear of kitchen. -REPEAT- -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit for measuring quat sanitizer concentration at three compartment sink. Establishment uses chlorine sanitizer in mechanical dish machine. A verification is scheduled for Friday September 2nd, 2022 to determine if establishment is in compliance. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing beard guards. -0.5 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on floor under rear prep sink. All other sanitizer buckets were properly stored. -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 gaskets and interior of reach in coolers with food debris and residues. Observed cooking equipment with build up of residues and dust. 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 light fixtures above flip top coolers with build up of dust. 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 eating food in dish pit area while working with clean utensils and equipment. -0.5 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee eating food in dish pit area then return to working with clean dishware and utensils. Observed employee exit kitchen through back door and return to kitchen dish pit area without washing hands. CDI - Employee was asked to return to handwashing sink, wash hands while following correct handwashing procedures, and was instructed to wash hands after engaging in activities that may contaminate them. -2 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 tongs stored on handles of flip top units and making contact with flip top unit covers. Store tongs on clean/sanitized portions of cooking equipment or in a manner that will not contaminate them. -0 points-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at rear handwashing sink near prep sinks.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys stored on shelving with clean dishware and food items being held on TPHC. Observed employee clothing stored on boxes of sweet potatoes. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. -0.5 points-

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.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed borscht, raw shrimp, raw chicken, and ribs in walk in cooler holding at temperatures between 44F and 45F. Ambient air temperatures of walk in cooler were 43F. CDI - PIC discarded cooked items. Raw items were taken to reach in coolers and freezers to rapidly cool to 41F or less. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance near dish machine. CDI - PIC identified contents to be bleach sanitizer and labeled with name of contents. -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" crock pot used to heat chocolate ganache on prep table. Replace item with commerical grade equipment. 4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temperature of 43F. The external thermometer displayed a temperature of 43F. Temperature of TCS food within walk in cooler were between 44F and 45F. A technician has been called for repair and TCS foods are being held in reach in coolers and freezers in establishment. A verification is scheduled by 10/2 to determine if repairs have been made. -1 point-

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 used buttermilk and fried chicken being held on time without procedures or time stamp. CDI- Time stamp placed on items. TPHC procedures sent to facility.

7-201.11 Store toxic materials to avoid contamination. -P Observed employee place sanitizer bucket over exposed cooling food. CDI- Removed.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee items placed on the storage racks with employee food items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shell eggs stored above RTE/RTD products at bar. Observed egg wash stored directly on top of RTE bologna in flip top unit. CDI - Eggs relocated to correct storage order.

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 Mornay sauce cooling in ice bath; sauce cooling at .36 rate. CDI - Employee began active stirring with ice wands. All containers cooling to 65F and below within 45 minutes. Observed kale grits and collards cooled from the previous night at 45F and above in walk in cooler. CDI - Both containers 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 Observed milk (12/2), bologna (11/29), Cooked artichokes (11/30), cooked carrots (11/28), house-made ranch (12/1), collards (12/2) and milk dip (12/1) date marked with dates that have expired past time/temperature window. Observed smoked chicken with date mark of 11/29. Employee stated that was the incorrect date and the chicken was cooked at 12/6. CDI - Employee correctly date marked trays. 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 mornay sauce cooling in ice bath without active stirring. CDI - Ice wands added to containers and employee began actively stirring. Observed kale grits and collards cooling from previous day with lids tightly closed and no active stirring. CDI - Both containers discarded.

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 cans being held for use on dry goods shelving. CDI - PIC discarded cans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket holding cloths with 0 ppm chlorine sanitizer. PIC refreshed sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed split gasket on cold hold drawer at grill line.

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 bacon jam at 45F in reach in cooler; PIC stated it was cooling since the previous day. Jam did not reach 41F. CDI - Item voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed hushpuppy mix cooling in walk in cooler not meeting cooling parameters; see temp. chart. CDI - Container vented to cool rapidly in walk in 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 wing sauce date marked for 1/07; time/temperature window has expired. Observed cut kale in walk in cooler with date mark of 1/03; PIC stated the date mark was incorrect. CDI - Wing sauce discarded. Kale correctly date marked with 1/13 date mark.

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 fried chicken held on time; time stamps in compliance. Facility not maintaining written procedures for items held using TPHC. CDI - New written procedures printed and completed during 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 potatoes being cooled at room temperature. Observed bacon jam cooled in a densely packed plastic container. Observed hushpuppy mix and pimento cheese being cool in densely packed containers with lids tightly closed. CDI - Potatoes moved for prep (cut & shred) and will be cooled on sheet trays to make tater tots. Bacon jam vountarily discarded. Hushpuppy mix and pimento cheese vented to cool rapidly.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth held in bucket of quat sanitizer <50 ppm.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside prep units. Observed broken handle piece on cold hold drawer. REPEAT. *Points de-escalated due to equipment items mentioned on previous inspection report replaced/repaired*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all air vents on both ice machines in need of cleaning. REPEAT. *Points de-escalated to half points due to improvement of cleaning inside prep units and pull out cold drawers*

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 grab the baked potato with no gloves on to show that it was still in the cooling process. CDI-Stopped and explained that they should not touch the potatoes with bare hands and use gloves when handling ready to eat product. The employee donned gloves and moved the potatoes into the walk in cooler.

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 the quiche and the smoked chicken not properly date marked. CDI-The two items were properly dated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. The manager stated that they had just installed fly traps outside around the back entrance to help control the issue.

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 food product stored on the ground in the walk in cooler. An employee stated that they had just gotten a delivery in, but this was the only box on the ground and it was stored under the shelving where other boxes of the same product are stored. CDI-The box was placed onto the shelf.

4-501.11 Maintain equipment in good repair. Observed the middle bottom drawer on the drawer prep cooler not opening properly. Manager stated that they have sent in a maintanance request for repair. Observed two burned out light bulbs in the hoodvents. Needs replacing. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board no longer easily cleanable. Needs replacing or resurfacing. * Points kept the same today. The facility has replaced their rusted shelving in the 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 buildup on the insides of the prep drawers, the hood vents, the outsides of the pressure fryer lids, the inside of the tall reach in cooler. Have cleaned. 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 cleaning needed to the floors in between the prep table and the 3-door reach in cooler in the prep area. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored on the prep shelf along with food product. CDI-The keys were removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of potatoes hot holding below 135F. CDI-The potatoes were put back into the oven to reheat.

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 written for the fried chicken on the line and for the butter on the line. CDI-The items were time marked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a couple of boxes of single service to-go containers on the ground in the downstairs storage room. Have put onto shelving.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Needs replacing. REPEAT. Observed a burned out light bulb in the hood vents. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the hood vents and light bulbs, and the inside of the tall reach in cooler with the raw chicken. Have cleaned. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed an uncovered pot of bacon jam stored directly on top ribs in the tall reach in cooler. The ribs were covered. Due to the way the pot was placed ontop of the ribs, the ribs were coated in buildup from the pan. CDI-The pot of bacon jam and ribs were both discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed smoked egg whites cold holding above 45F in the top portion of the prep cooler. CDI-The top layer was discarded and the rest met required temperatures.

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 labels on the boiled peanuts and smoked chicken. CDI-The items were properly back dated. REPEAT. *Huge improvement on date marking. Points kept the same today.

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 chopped chicken cooling in the top portion of the prep cooler. CDI-The chicken was moved to finish cooling in the walk in cooler.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Needs replacing. DO NOT PAINT. *Not a repeat violation. The facility had the torn gasket 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 tall reach in cooler, underneath the drawers to the lowboy, the left door to the prep cooler, and the dry storage shelving. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cup being rinsed in the hand washing sink at the bar. CDI-The cup was removed. Hand sinks can only be used for hand washing.

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 on the smoked chicken, and boiled peanuts, several containers of gravy and jam, wing sauce with dates past their time/temperature date marking requirement. CDI-The smoked chicken was properly back dated and the rest of the product was discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs being offered any style, and slow poached eggs with no consumer advisory disclosure and reminder on the brunch menu. A VERIFICATION VISIT WITHIN 10 DAYS WILL BE MADE TO ENSURE THAT THE MENUS CONTAIN THE CORRECT DISCLOSURE AND REMINDER. REPEAT.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the scoop handle to the flour being stored in the food product. CDI-The scoop was removed.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the saute reach in cooler. Have replaced.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating at prep table while preparing food products. CDI employee exited kitchen areas and properly washed hands upon re-entry.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap provided at handsink in back prep area. CDI soap provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open packages of dry goods and rice not properly covered/protected.

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 cooked chicken and butter labeled keep refrigerated holding on TPHC without written procedures or items labeled with time removed from temperature contorl. CDI Items labeled. TPHC written procedures emailed to PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs offered undercooked without consumer advisory. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pimento cheese and potato product cooling in plastic container covered. CDI items uncovered.

3-304.14 Wiping Cloths, Use Limitation - C Observed wet wiping cloths stored under cutting surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bar utensil stored in water between uses.

Observed hush puppy mix with raw eggs in drawer cooler over cooked smoked ready to eat chicken. CDI - reorganized. Observed ready to eat foods in walk in cooler under unwashed produce. CDI - educated and reorganization in process. Observed ready to eat cooled foods in walk in cooler and cheese sauce in 2 door reachin not covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed multi use scoop collecting residue behind scooping bar mechanism. CDI - sent to dish area. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Repeat non- compliance: Observed pimento cheese balls dated 9/21 and pimento cheese dated 9/20, cheese balls were made today from cheese 9/20. CDI - date corrected, educated PIC that the date of the oldest ingredient must be indicated on the date label. Observed cheese sauce not dated in 3 door reach in cooler. CDI - dated. 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 wiping cloth buckets stored on food prep counters and drain boards. 3-307.11 Protect food from contamination sources not specifically noted by code.

Observed wiping cloth buckets on the floor 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed scoops with no handles for flour. 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. All scoops must have handles.

Observed employees drying utensils with cloth towels 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed several racks on reach in 2 door near single compartment prep sink on back wall with finish chipping. 4-501.11 Maintain equipment in good repair. **Improvement from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed smoked deviled egg whites, yokes and cheese sauce for mac & cheese in the prep cooler not dated. CDI (corrected during inspection) items properly dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of pork shanks covered with foil at the far end or the walk-in cooler at 45F. Suggest leaving pans vented and position items cooling directly across from the fans so they get better air circulation.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed sign on bar glass washer stating it is not working. All items must be washed in the kitchen until unit repaired.