MAC'S SPEED SHOP-MATTHEWS

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: 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . observed stew cooling and collard greens cooling in deep covered containers. Cooling temp 1 of stew was 47 degrees and product remained at 47 degrees F on 2nd cooling time. Collard green cooling temp was 48 degrees F and remained at 48 degrees F at 2nd cooling temperature. CDI, foods transferred to shallow uncovered sheet pans to rapidly cool. Proper cooling methods discussed with staff. Observed ranch dressing, slaw sour cream and slaw portioned out this morning per operator and cooling 45 degrees F in high mount refrigerator. CDI, foods relocated to rapidly cool in walk in cooler. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ribs, chicken wings hot held in warmer below 135 degrees F. Observed tater tots and onion straw hot held below 135 degrees at heat lamps. CDI, foods voluntarily discarded . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 cooked chicken thigh with date of preparation of 1/8 and cooked corn with date of preparation of 2/3. CDI, foods voluntarily discarded. Observed foods prepared from Charlotte commissary per operator with bulk container label of 2/6 but transferred to container today and relabeled with prep date of 2/11. CDI, labels corrected to match original prep date on bulk container of 2/6. 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 stew cooling and collard greens cooling in deep covered containers. Cooling temp 1 of stew was 47 degrees and product remained at 47 degrees F on 2nd cooling time. Collard green cooling temp was 48 degrees F and remained at 48 degrees F at 2nd cooling temperature. CDI, foods transferred to shallow uncovered sheet pans to rapidly cool. Proper cooling methods discussed with staff. Observed ranch dressing, slaw sour cream and slaw portioned out this morning per operator and cooling 45 degrees F in high mount refrigerator. CDI, foods relocated to rapidly cool in walk in cooler. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed insect control device installed over prep table and slicer.

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 with watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths used to stabilize cutting board on line.

4-501.11 Maintain equipment in good repair. Observed seal on warmer peeling from door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple metal pans on the clean rack stored as clean with the presence of food debris and residue. Observed soiled blade of deli slicer with presence of food buildup and debris. Cleaning frequency and thoroughness shall be increased. -CDI- soiled Food contact surfaces moved to ware washing for proper 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed foods including briskets and chicken wings in WIC stored above 41F, EHS determined that the ambient temperature of the WIC on the side closest to the WIF was at an ambient air temperature of 42. PIC adjusted thermostat and brought temperature of ambient air back to 37F. -CDI- PIC voluntarily discarded food. PIC got a tech to come to facility and double check adjustments made on WIC. Observed ranches stored 41F in ice bath. -CDI- PIC moved ranches to WIC to be cooled back down. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout the facility. Spoke to PIC about increasing the frequency of pest control. Currently on a monthly basis.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes wet stacked on the clean racks of the facility. Dishes must be air dried prior to stacking.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed the use of cedar planks as a food contact surface for salmon. PIC stated that this is not a new process. PIC stated they will seek a new method to meet compliance.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food debris and residue on and under prep surfaces throughout the facility as well as the shelving throughout the facility. EHS recommends increasing cleaning thoroughness and frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the women’s restroom. Acquire cover receptacle.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed open doors on dumpster. Keep dumpster doors closed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors of ceiling in need of cleaning. Build up of grease and splash on multiple walls throughout the facility. Increase deep cleaning frequency.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handle raw chicken then switch gloves without a hand wash. -CDI- EHS intervened before the food employee could don new gloves and educated food employee on when to wash hands. (0 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 pulled pork cooling in the WIC at 84F. 12:05pm is when the temperature was taken. 9AM is when the pork was placed in the WIC to cool. Pulled pork did not reach the first cooling parameter of 135F - 70F within 2 hours. -CDI- PIC voluntarily discarded the pulled pork. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 TCS food items in the WIC that were date marked with dates beyond 7 days. -CDI- PIC voluntarily discarded the necessary TCS 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 .

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 in facility during inspection. VERIFICATION REQUIRED*** (0.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout the kitchen. Service facility for pests. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked while being stored as clean. Separate containers to allow proper air drying. -CDI- PIC separated the metal containers. Improvement from last inspection. No points escalated. (0.5 pts)

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 tiles on the cook line. PIC had already placed a maintenance order. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a soiled blade on the main can opener during inspection. -CDI- PIC placed the part to wash. Due to the severity, no points deducted. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed foods that were cooling over night or longer in the WIC above 41F during inspection. -CDI- PIC voluntarily discarded the necessary food items. (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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Mac and cheese, Cooked jalapeño cheddar sausage, and egg rolls without date marking. -CDI- PIC was able to put proper date marking on the items. 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 .

3-501.15 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 tightly wrapped food products wrapped in plastic in the WIC above 41F. -CDI- PIC unwrapped the items that were prepped in the morning to cool properly and voluntarily discarded the items that were cooling for longer than 24hrs that were above 41F. REPEAT*** (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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers that were wet stacked while being stored as clean. -CDI- PIC placed the necessary items in the dish pit to be rewashed and sanitized. (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 buildup/ residue on the gaskets of the low boy cooler units and WIC. -CDI- PIC and EHS discussed cleaning frequency. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink across from the WIC leaking and without cold water. PIC stated that they have a service request placed to get the sink fixed. REPEAT*** (2 pts)

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 black build up on the vent covers and light fixtures throughout the kitchen during the inspection. Increase cleaning frequency. REPEAT*** (0.5 pts) 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 tiles on the cook line in the kitchen. Repair or replace the tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced tomatoes, one container of pan of sliced turkey, two containers of eggrolls, and one container of eggroll mix in WIC above 41F. PIC states that items were prepped within the last 2 hours.. CDI - Items were placed in freezer for rapid cooling. - 3 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes, eggrolls, eggroll mix, and sliced turkey tightly wrapped after preparation. CDI - PIC removed plastic wrap and placed items in freezer to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. PIC stated pest control was being conducted. Points were not escalated due to small number of flies observed. - 1 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink across from WIC did not have cold water available. Repair. - 1 -

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written procedures for vomit and diarrheal events. CDI EHS provided poster for PIC to post in establishment. -.5 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of shredded pork, one container of chx wings and one pan of chx sausage in WIC above 41F. Pork was at 50F and wings were at 43F. PIC states that wings were made previously today and were placed in freezer to cool quickly. CDI Pork was made yesterday and was voluntarily discarded by PIC.Repeat -3 Points 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 EHS observed a container of pico in lowboy with no date mark. CDI PIC voluntarily discarded. -0 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flies in kitchen area. -1 Point

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed ribs on table directly below a fly zapper. CDI PIC relocated ribs to a new location. -0 Points

4-501.11 Maintain equipment in good repair. Observed gasket in hot cabinet in need of repair. -.5 Points Repeat

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed Priority item violations of hot holding, cold holding, and date marking during inspection. CDI voluntarily corrected all violations. Improvement from last inspection. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tater tots holding hot below 135F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items and ambient in cold drawers across from fryers holding above 41F. PIC had log of items last temped 1 1/2 hour previously, items quickly taken to WIC to re cool. Repairman was called. Repeat. VR required. 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 .

3-501.18 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 Mac and cheese being separated out into smaller pans for reheat and service with todays date. Vat it was coming from had date mark of 1/27. PIC stated this is was SOP, date TCS item was parceled out into smaller pans was date mark placed on items. Observed date mark of 1/31 on mac and cheese smaller pans in WIC. PIC stated they came from another batch, but was unsure what date that vat was. CDI PIC facilitated correcting date on the smaller pans from the vat marked 1/27 with expiration of today, 2/2. Mac and cheese small pans marked 1/31, because it is unknown the actual date of preparation (cooking of noodles), per code items were voluntarily discarded. Observed cooked bones with date mark 1/24 and 1/23. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead cockroaches, one in prep area and one near back door.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned stacked dishes and equipment being stacked still wet, wet nesting. Repeat

4-501.11 Maintain equipment in good repair. Observed drawers in prep unit across from fryers not closing easily or properly. Observed some of these drawers holding ambient and items above 41F. CDI Repairman was called.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Keep doors closed at all times. 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. Grout missing throughout kitchen tiles, cracked based board tiles and missing grout. Regrout Rusting of metal brackets holding ceiling tiles. Resurface so that it a smooth and easily cleanable surface. Observed standing water in walk in cooler from roof leak. PIC stated metal for roof has been ordered. Repeat. Give time to make repairs.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed the following Priority items out during inspection: Hands clean and properly washed, food contact surfaces properly cleaned and sanitized, reheating, cooling, hot holding, cold holding, expired date marking. CDI all items except cold holding were corrected during inspection. Cold holding has a VR for cold holding units. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee change gloves without a hand wash in between. CDI EHS redirected employee to wash hands before donning new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at dish machine to test at 0 ppm. CDI PIC was able to fix dish machine during inspection. EHS tested sanitizer at 100 ppm chlorine. Repeat 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 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside cavity of microwave with heavy build up and residue.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed protein based sauces reheating on flat top and not achieving 165F in the two hour window. CDI PIC voluntarily discarded items.

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 brisket holding above 70F after two hours of cooling. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ribs in hot hold holding below 135F. PIC facilitated quickly reheating to 165F. EHS tested reheat at 166f. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items throughout on cold drawer and one prep top not holding 41F and below. PIC stated that prep unit is working and they always put items in prep top on ice. There is nothing being held in RIC. Observed ambient in bottom cold drawer holding above 41F. VR required. All items above 41F were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in the WIC on the cooling racks with out date marks upon arrival that when questioned, were made days prior. Allowed PIC to date mark 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a cut tomato and onion guacamole starter with date mark of 1/17, 3 days expired. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 brisket cooling on a cooling rack in the WIC holding above 70F after 2 hours of cooling. There were three sheet pans of brisket one shelf above the other on the speed rack. Corrective action was taken and placed in freezer and two sheet pans came down below 70F before the two hours. The one pan did not. Pans of cooling items need to be placed on top rack of various cooling racks not one on top of the other or place in freezer to speed cooling rate. CDI PIC voluntarily discarded brisket. 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 .

3-304.12 (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 single use cup sitting in balsamic dressing as the serving utensil.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned stacked dishes and equipment being stacked still wet, wet nesting.

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 food debris on sides of oven, fryers and other cooking equipment throughout the kitchen. Clean as needed. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Keep doors closed at all times.

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. Observe several puddles throughout facility, both in prep area and walk in cooler. PIC stated there was sewage backup the night before, which was repaired. And the resulting cleaning resulted in puddles. The puddles have to be cleaned up as part of the cleaning process. The puddle in the WIC PIC stated was from a leak in the roof PIC stated there was a work order in for repair. Puddle needs to be cleaned up. 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 puddle in walk in cooler and dripping from a beam above the puddle. PIC stated there was a leak in the roof and there was a work order in for repair. Will check back to ensure repair and leak has been mitigated.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed peppers with white build up inside walk in cooler. CDI: Peppers were voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine. Chlorine bucket was empty. CDI: PIC changed chlorine bucket, primed machine. New concentration is 50ppm. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue build up inside large ice machine and small ice bin. Clean as needed.

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 pulled pork cooling at a rate of 0.38F/min during the 2 hour window. Pulled pork was still at 76F with 10 mins left. CDI: Pork was placed inside walk in freezer to quickly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried okra, fries, and tater tots hot holding below 135F located under heat lamp. CDI: Items were voluntarily discarded. If violation occurs on future inspections a risk control plan may be implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding slaw and sour cream on TPHC according to PIC without written procedures. CDI: TPHC procedures provided during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 slaw and sour cream being held on TPHC without time labels. PIC was able to confirm items were placed on TPHC at 11am. CDI: PIC placed time label on items.

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 pulled pork packed in thick layer on sheet pans inside walk in cooler. CDI: PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 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 salmon thawing under refrigeration with ROP packaging still intact.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 small flying insects throughout the kitchen area. Points reduced due to improvement from last inspection.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken steamer during inspection. PIC informed EHS at beginning of inspection. Points reduced due to previous violations corrected.

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 food debris on sides of oven, fryers and other cooking equipment throughout the kitchen. Clean as needed.

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 heavy dust build up around ceiling vents throughout kitchen area. Clean as needed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed two (2) boxes of raw jalapeño cheddar sausage stored above whole muscle meat in WIC meat locker shelving. CDI - PIC and EHS reorganized storage shelving to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket in grill side hot cabinet at a temperature of 132F. Observed french fries in hot lamp basket at a temperature of 129F. Observed four (4) highest elevated trays of food items in steamer area hot cabinet below 135F. CDI - Brisket, having been out of temperature for less than two hours, was reheated to above 165F utilizing steamer. French fries and out of temperature food in steamer area hot cabinet were voluntarily disposed of by PIC. REPEAT. A verification will occur no later than 07/03/2023 to verify functionality of hot cabinets to hot hold food consistently. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC ambient temperature at start of inspection at approximately 46F at 2:20 p.m. PIC stated that line checks (conducted at 10:30 a.m. and concluded at 11 a.m.) showed internal temperatures of 41F and below, correct for cold holding. Observed items in right side grill drawers above 41F. Observed all TCS food in salad prep top and unit drawers above 41F. CDI - All out of temperature TCS foods in WIC above 46F were voluntarily disposed of by PIC. All out of temperature TCS food in WIC at 45F or below was rotated to walk in freezer to correctively cool. All out of temperature TCS food in grill drawers and salad prep unit were voluntarily disposed of. Maintenance personnel arrived and calibrated the WIC such that its ambient temperature was observed at 38F consistently, and that all TCS foods were observed at 41F and below. In lieu of fully functioning refrigeration being available, facility will maintain a limited menu, such that TCS foods can be held in ice baths at prep units until they are fully functional, with ice added as needed. Facility will maintain temperature logs of food items held in this manner, with temperature checks occurring at least three times during hours of operation, with recordings of temperatures captured. Any TCS foods observed above 41F during temperature will be noted in the logs, disposed of, and replaced with a batch at or below 41F from the WIC. At end of shift, any TCS food items above 41F will be similarly disposed of, and TCS food at or below 41F will be rotated to WIC for proper long term cold holding. A verification visit will occur no later than 07/03/2023 to verify functionality of all out of service cold holding equipment. 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 .

3-501.13 (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 approximately eight (8) packages of out of temperature ROP salmon fillets in grill drawer without having been removed from deoxygenated environment. CDI - PIC and EHS discussed proper handling of ROP fish. Unopened salmon fillets were voluntarily disposed of by PIC due to temperature abuse. PIC directed employees to cut future packages of thawing ROP fish to prevent improper thawing.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two (2) garage-style patio doors open at time of inspection, with no additional means of preventing pest entry. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several (greater than nine (9) flies within the kitchen area over the course of the inspection. REPEAT. 6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed customer with two (2) non service dogs on leashes enter establishment to be seated outdoors. CDI - Waitstaff seated customer and restrained animals in proper outdoor seating. Unless allowed as specified in NC Food Code 6-501.115 (B) and 6-501.115 (C), animals are not allowed within the interior premises of an establishment. Note: Previously discussed options for having the garage style doors open during hours of operation were not met. Permit conditions pertaining to protection of the facility from pests and insect entry state that the facility must: 1) Keep patio area garage style doors rolled down during hours of operation OR 2) Keep addition interior door and bar folding window closed, so as to separate open air patio from full interior dining room and kitchen, OR 3) Install effective air curtains at garage style doors so as to prevent entry of flying insects or other pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed four (4) food employees actively engaged in food prep (prepping ice baths, grilling, handling prepared RTE food with vinyl gloves, etc.) with wristbands and wrist watches.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately several (more than twenty (20) metal trays) at the drying rack wet nesting and stacked while wet. CDI - PIC and EHS discussed effective air drying of washed and sanitized equipment and utensils. Bins were separated and allowed to effectively air dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of to go boxes at prep area shelving with exposed food contact surfaces. CDI - EHS inverted exposed food contacts of single service articles over course of inspection to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed three (3) different pieces of refrigeration equipment (WIC, prep unit coolers) failing to hold TCS food items in their entirety. Observed both hot cabinets and grill drawer in part failing to consistently maintain temperature control. Maintain and calibrate equipment such that it functions to maintain hot and cold temperatures of food as needed.

5-205.15 Maintain a plumbing system in good repair. Observed one (1) three compartment sink faucet unable to be disengaged at time of inspection. Repair and maintain sink and plumbing fixtures such that they can be disengaged.

5-501.111 Keep storage areas and bins for waste in good repair. Observed main dumpster outside with melted, heavily damaged left lid. PIC informed EHS that facility dumpster had been damaged in a recent fire and that repairs had been scheduled to occur.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled chicken in right hot cabinet at a temperature of 133F. CDI - After brief period in WIC, chicken was correctively rotated to steamer to be reheated throughout to a temperature above 165F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) grill area working containers (squirt bottles of margarine and water) without effective labeling. CDI - EHS demonstrated effective use of station labeling. REPEAT. Note: No escalation in point deduction due to noted improvement in facility labeling. Facility has displayed dramatic improvement in the labeling of working containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed garage-style patio doors open at time of inspection, with no additional means of preventing pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately two (2) flies within the kitchen area at time of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bucket of ranch dressing stored on the floor of the WIC. CDI - PIC elevated the bucket to available shelving to prevent potential contamination.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed approximately five (5) boxes of to-go packages in dry storage shed stored directly on the shed floor. Elevate packages to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC preparing ice bath for red slaw and sauce to go cups with water from a hand sink. CDI - EHS coached PIC as to proper hand sink usage. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed stacked brisket cooling on speed racks within the WIC. Brisket was observed as cooling at a less than effective rate. CDI - EHS discussed effective cooling methods with PIC and brisket was rotated to Walk in freezer for effective corrective cooling. EHS provided cooling charts for prepared TCS foods and two step cook and cooled foods. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) working containers, (water bottle, margarine bottle, and 1 spice shaker for tater tot seasoning) at grill station without effective labels. EHS and PIC discussed effective labeling methods, such as charts, station labels, and labeled container bins. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (chicken marinating and smoking) without effective hair restraint. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) sanitizer bucket for in use wiping cloths at an ineffective concentration (approximately less than 50 ppm). CDI - sanitizer solution was dumped out and replaced with properly concentrated freshly prepared sanitizer. New sanitizer was observed as being properly concentrated (approximately 150 ppm) and in use cloths were placed within the solution. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eight (8) metal bins at the drying rack wet nesting and stacked while wet. CDI - PIC and EHS discussed effective air drying of washed and sanitized equipment and utensils. Bins were separated and allowed to effectively air dry. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips or test kit available to verify proper concentration of chemical dish machine solutions at the time of inspection. A verification of the availability of a test kit will occur no later than 12/25/2022.

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 accumulation of food soils at prep unit underside interior surfaces (sliding drawers and interior shelving), grill drawers handles and interior sliding portions, gaskets on prep unit undersides at the grill line, and exterior surface of the ware washing machine. Clean as needed to preclude soil accumulation. REPEAT.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand soap container sitting in the basin of bar area hand sink during inspection. CDI - Hand soap was removed from basin. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump out of temperature heavy cream in bar area handsink. CDI - EHS coached employee on proper usage of hand sinks. Hand sink was removed from service until proper cleaning and sanitizing of basin could occur. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear area kitchen hand sink without paper towels. CDI - PIC replaced paper towels.

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 bin of covered, cut cherry tomatoes beneath unwashed produce. CDI - PIC relocated cherry tomatoes to proper shelving to prevent potential contamination. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed Carolina sauce bucket in WIC uncovered after employee filled service pitcher of sauce. CDI - PIC placed cover back on sauce bin.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar area dish machine not dispensing sanitizer when washing glasses. Glasses were rotated to kitchen area ware washing. Verification of bar area dish machine will occur no later than 09/30/2022

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tater tots and sweet potato fries on service area HH under lamp at 99F and 105F, respectively. Observed ribs in hot cabinet 1 at a temperature of 129F. CDI - PIC voluntarily disposed of tater tots and sweet potato fries. PIC rotated ribs to steamer to be reheated to 165F.

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 shrimp holding in prep unit at 50F. Observed burger patty and cheddar cheese slices in grill drawer holding at 45F and 46F, respectively. Observed sour cream in grillside prep top holding at 42F. Observed heavy cream in bar area reach in cooler at 48F. Observed blue cheese held in containers of ice at 46F. CDI - Ice added to grill drawers. Sour cream and heavy cream voluntarily disposed. EHS provided TPHC sheet to PIC for potential use with ranch, and blue cheese held on counter in ice. If ice is not keeping items cold enough, utilizing TPHC would be beneficial. 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 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 two (2) salsa roja containers (one in the grill area prep unit underside and one in the WIC) and two (2) guacamole base containers in the WIC held past 7 day date marking requirement. CDI - PIC voluntarily discarded these items. REPEAT. No escalation in point deduction due to noted improvement from previous 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 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 multiple mac and cheese bins cooling in the WIC stacked and covered in plastic wrap. CDI - Bins were separated and covers were removed to allow food to cool effectively.

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 flour bin, water bottle, margarine bottle, and 2 spice containers at grill station without effective labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to kitchen area propped open multiple times. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flies present in kitchen area. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes in freezer from delivery earlier in the day stored directly on the floor. Elevate packages to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC operating with watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one ware washing employee and one food employee at the grill area working without effective hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 in use wiping cloths stored directly on prep table. Observed sanitizer bucket at grill station with weak sanitizer concentration, less than 100 ppm QAC. CDI - PIC rotated wiping cloth to soiled linen storage. Grill side bucket was removed and sanitizer was prepared at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three (3) containers stacked wet. CDI - Containers were separated out and allowed to air dry.

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 boxes of to-go packages in dry storage shed stored directly on the shed floor. Elevate packages to prevent contamination.

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 some food soil in bar area reach in cooler, prep unit underside interior surfaces, and gaskets throughout kitchen area.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed men's room toilet without toilet tissue. CDI -Toilet tissue was replaced during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - Dumpster doors were closed before returning to interior premises.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed server drop cups onto the floor, pick up cups and move them to dish, and then grab clean cups before washing hands. CDI - Hands were washed. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed 2 bags of shrimp stored above ready to eat foods such as deviled eggs and burnt ends in walk in cooler. CDI - Storage order rearranged. - 0 - 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bar mixers/juice stored in same ice bin as the ice used for drinks. CDI - Ice was discarded. Mixers/juice moved from ice bin.

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 shrimp holding in prep unit at 50F. Observed slaw, ranch, and blue cheese held in containers of ice at 46F. CDI - Ice added to shrimp and sides. EHS discussed use of TPHC with PIC for slaw, ranch, and blue cheese held on counter in ice. If ice is not keeping items cold enough, utilizing TPHC would be beneficial. - REPEAT - 1.5 -

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 salsa, pineapple salsa, chimmichuri sauce, chili, and stew held past 7 day date marking requirement. CDI - PIC voluntarily discarded these items. EHS discussed freeze/thaw method with PIC. This includes freezing items on day of prep and pulling items to thaw when they need them. Freezing items on day of prep will freeze the 7 day time marking. When items are thawed, date with thaw date to resume. Example: Salsa prepped and frozen on 6/27 - pulled to thaw on 6/30. 6/27 = day 1, 6/30 = day 2 and so forth. - REPEAT - 1.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer container stored above salad prep top. CDI - Sanitizer moved to bottom shelf. - 0 -

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests.Observed gaps in kitchen door leading out to open patio. This allows plenty of room for flys and other pests to enter. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present in kitchen area. - 1 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to walk in cooler. CDI - Paper towels provided. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed brisket, grits, wings, and TCS sauce hot holding in hot box between 120-125F. CDI - All items moved to steamer to be rapidly reheated. - 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 shrimp in prep unit holding at 51F. CDI - Ice added to shrimp. - 0 -

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 red salsa held past 7 day date marking requirement. CDI - Items voluntarily discarded. - 0 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed strainer scoop without handle stored inside of fried pickle container. CDI - Scoop removed. - REPEAT - 0.5 -

4-501.11 Maintain equipment in good repair. Observed split gasket on hot holding box. Same hot holding box was observed to have temperatures under the hot holding requirement. Repair. - REPEAT - 0.5 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw brisket stored above mac and cheese in walk in cooler. Observed one flat of raw eggs stored above cooked ribs in cooler. CDI - Storage order rearranged. - 1.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in facility, mostly confined to dish area. - REPEAT - 1 - * Points remain the same due to continual improvement on fly situation *

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one pair of tongs with handle contacting food items. CDI - Tongs removed. All other in-use utensils storage good. - 0 -

4-501.11 Maintain equipment in good repair. Observed one splitting gasket on hot box door. Replace where needed. - 0 -

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 slight food debris present inside of salad prep unit drawers. Clean as needed to prevent contamination. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep top over facility equipment. CDI - Drink voluntarily discarded. - 0.5 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on shelf above prep unit. CDI - Voluntarily discarded. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese (119), Brisket (127), Queso (109), Brisket (120) holding below required temperature parameters. CDI - Items reheated to 165F or above before being placed back into hot holding. Mac and cheese and Green beans to be placed on TPHC. TPHC form filled out with PIC. - REPEAT - 3 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, sliced tomatoes, pimento cheese, lettuce, and spring mix holding in prep top at 70F. PIC discovered prep top was unplugged. CDI - PIC plugged in unit. All food items were placed on TPHC to get through lunch rush. All items had only been there for under one hour. EHS verified unit was holding at 41F by end of inspection. - REPEAT - 3 -

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee vitamins stored on top of mushroom container in walk in cooler. CDI - PIC moved items to appropriate location. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout establishment. - REPEAT - 1 - ** Points remain the same due to PIC working on problem with PCO. PIC is new to the location and asked for several recommendations on how to correct flies and is working hard to correct the problem. **

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked at drying rack. - 0 -

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC identified did not have food safety certification. Cook did. Observed PIC arrived about 15 minutes affter inspection had begun unable to answer questions about cooling, employee health and failure to oversee proper sanitization of utensils ( sanitzer 0 everywhere with empty bottles) "his store does things differently and this is his first time here in over a year" CDI- coached

2-103.11 (M) Person in Charge-Duties - PF Observed late arriving PIC, Andrew, unable to provide suficient employee health knowledge. CDI- coached

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees donn gloves without first washing hands. CDI- hand washed new glvoes donned

3-202.15 Package Integrity - PF Observed severly dented can in rack in walk in cooler

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink, and two dishmachines.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 3 pieces of brisket 55-57F wrapped; cooling from yesterday. CDI- voluntary discard

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ribs in sauce at 115F and pulled pork or chicken at 125F. CDI- both placed on TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods(see temp chart) cold held above 41F. CDI- removed to cool in walk in or placed on temp tphc

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork stock in walk in cooler date marked 3/29 CDI- voluntary discard

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observeed wiping cloths stored on aprons and on cutting boards.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop on top of ice machine and tongs in 95F water

4-501.11 Maintain equipment in good repair. Observed bar glass machine not sanitizing properly after multiple attempts to prime.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee cleaning surfaces with rag and then move to put on gloves without washing hands. Observed second employee pull up mask and move to put on gloves without washing hands. CDI-both employees washed hands and put on clean gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils in storage bins with residue and several squeeze bottles with old labels/tape stored as clean in bins. CDI-items placed at dish area to be rewashed.

Observed beef brisket under heat lamp near steam table 131F. CDI-reheated to above 165F and placed in hot holding unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rack and cart of turkeys without date in walk in cooler. CDI-product 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 two containers of pimento cheese past 7 day expiration. CDI- product discarded. Points decreased due to signifcant improvement.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure missing from consumer advisory on menu for burgers. Disclosure should notify the customer that the burger may be cooked to order or undercooked upon request. 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 large 5 gallon bucket of honey butter (made from unsalted butter/margarine blend) in walk in cooler, 70F made today. Product will not cool properly due to quantity and thickness. CDI- product split into smaller containers and placed in freezer to rapidly chill. Recommend to use all margarine or salted butter so that product is non-TCS for future.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee on cook line wearing watch. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obse.rved many wet stacked metal bowls on clean utensil shelf.

5-205.15 Maintain a plumbing system in good repair. Observed one hand sink (2 others available)and dish machine at bar temporarily disconnected. Other hand sinks are currently available and glasses from bar are temporarily being washed in kitchen.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboards missing from wall under dish machine and at entrance to kitchen. Observed floors collecting water near 3 compartment sink due to not being sloped to drain properly. PIC stated that facility is due for floor replacement in entire kitchen in January.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine dispensing 0ppm chlorine upon arrival. Observed less than 100ppm quat in 3rd compartment of sink. CDI- machine primed and hose repaired until 50ppm obtained. Sanitizer in sink emptied and refilled with 200ppm quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottles of various types of BBQ sauces stored on tables and in kitchen at room temperature. Provide documentation that sauces are non-TCS and do not require temperature control due to low pH. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two speed racks in walk in cooler of cooked brisket, chicken wings and pulled chicken without dates. CDI- all meats were cooked yesterday and were properly dated. Observed open containers of milk without dates and past expiration date on carton. CDI-milk discarded Observed various containers in tops and inside of prep units on line without dates. 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 containers of coleslaw and potato salad on cook line dated with todays date but larger container of product in walk in cooler had different dates. Verification required to ensure date marking system is corrected and consistent

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one cook on line wearing a watch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several red buckets of sanitizer with 0-100ppm quat. CDI all buckets emptied and refilled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service ice tea jugs on floor in storage shed outside and employee item stored on boxes of straws in storage shed.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under 3 compartment sink that directs water to floor drain disconnected. Reconnect so that water from sink may be properly drained. Observed leak from drain of sanitizer compartment of sink. Repair as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese and sauteed onions hot holding below 135F (see chart). CDI- products were reheated to above 165F (see chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as leaf lettuce and cheese cold holding above 41F at prep. line (see chart). CDI- products were transferred to walk in cooler for cooling. EHS observed these items stacked above fill lines of containers and recommended not filling product containers as full in the future.

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 markings on multiple prep. line food containers including roasted corn, brisket, smoked chicken, pimento cheese, cole slaw, corned beef, etc. Return visit required to ensure compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large plastic tub of baked beans in the walk in cooler at 52F at 11:35AM remain at 52F at 1:05PM while in the walk in freezer. CDI- product transferred to additional pans and placed back into the walk in freezer for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food storage containers and tubs stored clean and stacked while wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep. line with deep grooves in plastic.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on hot box door handles located along the prep. line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of potato salad in a flip top cooler at 45F and a container of buttermilk batter in an ice bath at 48F(see chart). CDI- buttermilk was brought back below 41F within 20 minutes using ice and stirring and potato salad was transferred to walk in cooler for cooling. No point escalation as improvements have been made to cold holding compared to previous inspection.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Remove/replace traps at a frequency that prevents accumulation of pests. Observed a large amount of flies on a fly trap in the outside storage shed.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed seven plastic food storage containers with warped/cracked plastic on internal portion of containers. CDI- containers were discarded.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceiling vents at the entryway to the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg cartons stored above tortillas in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods cold holding above 45F in a flip top cooler. PIC indicated the circuit to the unit was tripped and therefore the unit had been turned off. All TCS foods were transferred to the walk in cooler/freezer to lower temperatures. VR required to ensure the unit is functional.

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 queso in the walk in cooler with a prep. date of 8/5 and sliced pastrami in a cooler with a make date of 8/6. PIC indicated these items were in the freezer and were removed to thaw within the last 1-2 days. CDI- thaw dates were added to products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic food storage tubs, metal side item ramekins, and metal pans stacked while wet.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris accumulation in the sanitizer water at the 3 compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal food containers stored clean with visible food debris on them. CDI- pans were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce stored above the fill line of a container and cold holding above 45F (see chart). CDI- lettuce was transferred to a thin pan and placed uncovered into the walk in cooler for cooling. No point escalation as this was the only cold holding violation during the inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed incomplete consumer advisory written on the brunch menu for eggs served sunny-side up. CDI- menus were corrected during inspection using pen.

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 brisket cool from 92F at 2:05PM down to 74F at 3:05PM. CDI- product was halved and placed back into the walk in cooler for cooling.

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

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris accumulation inside the sanitizer water at the 3 compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on metal pan and bowls and stacked hot holding containers with sticker residue on the outsides of pans touching the food contact surface of the next pan and more than four hours between cleaning food contact surfaces at room temperatures. CDI - PIC pulled these and sent then to dish pit for cleaning. -1.5- Points were not escalated today as the condition was much improved over the last inspection. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed house made honey barbecue sauce stored at room temperature that is cooked, cooled, honey added and cooked again. CDI - PIC gathered product information from corporate for pH and water activity to see if this is potentially hazardous. pH was 4.1, per corporate chef. -0-

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 TCS foods frozen and thawed with the original discard date, which is expired, still on the containers. Observed expired ranch and ranch barbecue dressings date marked for expiration on 02/11 and 02/08 on shelf. CDI - PIC placed new discard date on thawed TCS foods and voluntarily discarded expired foods. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches and bracelets on arms of food employees at the beginning of the inspection. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wait staff drying off serving trays with paper towel and placing deli paper between to place at the serving line. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at the handsink to the left and back of the cook line when entering the kitchen. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed chipping and splitting of the wood in the outside dry storage shed. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the men's restroom. CDI - PIC emailed sign today. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the outsides of stacked pans used in the smoker, with buildup touching the food contact surface of the next pan. Observed stickers present on the outsides of stacked pans on the drying rack. CDI - PIC went through the pans and re-washed soiled pans. -1.5-

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 dented cans stored on teh top section of the can storage rack. CDI - PIC pulled these and voluntarily discarded them. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying shelf near the dish machine. REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled wiping cloth wrapped around clean knife at the cook line. Observed metal pans with holes used in the cooking process stored directly on the floor beside the drying shelf. -.5-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pans used for smoked meat stacked as clean on the drying shelf with food debris and grease present. CDI - PIC pulled the pans for re-washing. -0-

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 plastic tub of potato salad in the walk in cooler with date marking 07/18/2017 at 40F. CDI - PIC voluntarily discarded. -1.5-

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 TPHC paperwork for honey butter made from pork fat. CDI - PIC sent TPHC form today via email. -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 overstacked, refilled metal pans of black beans, roasted corn and cut lettuce in the flip top at 50-52F. CDI - PIC reduced the depth in the pans by half and placed product in the walk in cooler to cool. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wrist bracelets whole preparing food at the beginning of the inspection. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pan in the dish pit and wet stacked plastic cups on the drink dispenser at the exterior bar. -.5- REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored over soda boxes in the office. CDI - PIC moved employee drinks. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the bar at the second handsink. CDI - PIC placed paper towels at the second handsink. -1- REPEAT

& 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup inside metal pans, on spatula and on tongs stored as clean near the dish pit. CDI - PIC placed at the dish machine for cleaning. -1.5-

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 tub of Brunswick stew date marked for expiration on 04/11/2017 still in use in the cooler. CDI - PIC voluntarily discarded. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on the squeeze bottles at room temperature near the cook line. Label these with the common name of the food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and plastic cups in the kitchen and bar areas. Separate these and allow to air dry prior to stacking. -.5- REPEAT

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 interior of the dish machine in the corners and on the drying shelves. Clean these areas. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup around the HVAC vent near the back door. Clean. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed staff changing gloves without washing hands. CDI- instrcution provided2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed staff re-enter from out back and not washing hands before going into walk in cooler. 2-301.14 Wash hands after activities that contaminate them.-P CDI- isntrcution provided

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed not hand towels at one hand sink behind bar. CDI-re-stocked

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 house made TCS foods on day 2-3 not date marked. CDI

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of cleaning solution. CDI- labeled

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P3-307.11 Protect food from contamination sources not specifically noted by code. Observed hand splatter from hand sink landing on open liquor bottles at bar. CDI- re-organized

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple sanitizer buckets stored on floor. CDI- removed from floor

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet tight stacking of metal pans.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single servie items stored on floor in shed. CDI- re-organized