FAMOUS TOASTERY

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee work in chemical sanitizer bucket and then put on gloves and attempt to work with RTE items. CDI - food employee washed hands to prevent contamination 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food worker handle dirty dishes and utensils and then attempt to work with RTE items. CDI - food employee washed hands to prevent contamination

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup inside. Increase cleaning frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean on clean dish rack with visible food debris and buildup. EHS emphasized, ensuring scoops are properly cleaned. CDI - PIC moved all contaminated items to three compartment sink for 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 several TCS items in the grill drawers cold holding above 41F. The grill drawers were holding an ambient temperature of approximately 42F. Foods that were above 41F in the grill drawers and that were not placed into the unit this morning were discarded. Foods that were placed within the unit this morning were moved to WIC for rapid cooling. Facility is going to use emergency TPHC on the grill drawers until repaired. Once food leaves the WIC they will start the 4 hour TPHC window. PIC has called maintenance to arrive on site for permanent repair. EHS will arrive back on site within three days to verify grill drawers are cold holding TCS items 41F and below. Observed homemade ranch cold holding above 41F with in prep unit. CDI - PIC voluntarily discarded. Establishment has been out of compliance with cold holding for 4 consecutive inspections. Continued noncompliance may result in risk control plan.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pasta and cantaloupe bowls prepared on a previous day without date marking. CDI - PIC added date marking stickers. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using 4hr TPHC with out written procedures. CDI - EHS provided written procedure documentation to establishment for pasteurized egg whites, pasteurized liquid egg, pasteurized eggs, and waffle batter. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC time stickers holding from “7:30am - 7:30am” and “7:30am - 2:30am”. CDI - PIC added correct time stickers for 4 hour hold.

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 waffle mix cooling in shallow ice bath on counter. Observed caesar dressing cooling in large squirt bottle above cold holding line in PU. CDI - PIC added more ice to ice bath for waffle mix. PIC moved Caesar dressing to WIC for rapid cooling. EHS coached PIC on better ways to achieve 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet, wiping cloth stored on prep table. CDI - food employee placed wiping cloth in sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed dispenser for soap unable to dispense at 3 comp sink. PIC stated maintenance has been contacted and are waiting for ecolab to arrive on site for repair. PIC stated in the meantime, they are hand mixing the soap for w/r/s. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed establishment without quat sanitizer test strips. PIC stated they will reach out to Ecolab to provide test strips. EHS will arrive back on site within 10 days to verify.

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 grill drawers and storage racks with visible buildup and debris. Observed WIC and WIF with visible debris on the floor. Increase cleaning frequency

5-205.15 Maintain a plumbing system in good repair. Observed dish machine, dump sink, hand washing sink in men’s bathroom, and piping by office leaking and/or in disrepair. PIC stated a maintenance request has been placed for all listed items. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed one metal container of sausages on HH container of sausages were on HH for approximately 1 and a half hours per food employee. Sausage at the top of the container was 119F sausage at the bottom of the container was 144F. Container was over filled. -CDI- PIC reheated sausage to 165F prior to placing back on HH. Ensure that all HH food is maintained at 135F and above. All other HH food was properly holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods in the facilities grill drawers above 41F. The grill drawers were holding an ambient temperature of approximately 43F. Foods that were above 41F in the grill drawers and that were not placed into the unit this morning were discarded. Facility is going to use emergency TPHC on the grill drawers until repaired. Once food leaves the WIC they will start the 4 hour TPHC window. -CDI- PIC voluntarily discarded; using emergency TPHC until repaired. EHS WILL MAKE RETURN VISIT. 3-DAY VR 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 .

3-501.15 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 ambient prepped ham and sausage in lidded deli cups cooling at 43F in the WIC, cooling food was still at 43F 15 minutes later. Ensure that food is un-lidded during the cooling process. -CDI-Food was un-lidded and moved to the WIF to properly cool. Food cooled by the end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can with dent present on the cans seam intermingled with other cans. Ensure that if cans are dented they are stored separate and apart from other food and food contact surfaces when being held for credit. -CDI- PIC voluntarily discarded the can.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked metal containers present on the clean dish racks. Ensure that metal containers are properly air dried prior to being stacked together.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. PIC stated that certification expired earlier in 2025. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top portion of sliced tomatoes prepped on yesterday, small plastic pan of salsa, and top portion of container holding sliced turkey temping above 41F in 2D flip top. CDI- PIC removed sliced tomatoes to rapidly cool in WIF, voluntarily discarded items. *REPEAT* points not escalated due to overall improvement and decrease severity since previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed hollandaise maintained on TPHC without time stamp prior to EHS entry. CDI- food employee applied time stamp to container, EHS discussed with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed container of diced tomatoes immediately placed in flip top after prep. CDI- food employee removed item to rapidly cool in WIF, EHS discussed cooling methods with PIC. *REPEAT* points not escalated due to overall improvement of severity. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility unable to provide test strips for quat sanitizer solution. CDI- EHS provided strips, PIC ordered quat strips.

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 top of dish machine with heavy food residue accumulation, area between 2D flip top lids with debris and residue accumulation. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed pipes under dish machine leaking water onto dish pit floor due to constant dripping while unit is in use. PIC stated that water is squeegee’d to drains. Repair piping to eliminate heavy water accumulation and pooling.

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 covers above 3-comp sink with heavy dust accumulation. Heavy liquid debris accumulation in dish pit area. Increase cleaning frequency. *REPEAT*

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 boiled potatoes fail to cool through first parameter. PIC stated potatoes were done cooking @830 before being placed in prep sink to cool at room temp. CDI- PIC 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 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. Observed liquid egg yolk, chorizo, diced ham fail to cool overnight in flip top/2D prep unit on cookline. CDI- PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods held in flip top/2D prep unit out of temp due to unit having an ambient temp of 50F. PIC stated that during busier time unit flip lid is maintained open. CDI- PIC voluntarily discarded items held in unit overnight, removed items prepped earlier today to cool in WIC. TCS foods shall not be held in unit until repair or replacement. VERIFICATION REQUIRED. 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 .

3-501.15 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 boiled potatoes fail to cool from 135-70F within 2 hours; sliced turkey, ham, sliced tomatoes, pico, salsa, and avocado spread being immediately placed in cold drawers and flip tops after prep, and TCS foods being held in units out of temp. CDI- EHS discussed effective cooling methods, see item #20, PIC removed items to rapidly cool in WIF. 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 2D prep unit in disrepair. Replace gaskets.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no max/min thermoplate or high temp strips provided during inspection. VERIFICATION REQUIRED.

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 fan blowing over prep tables on cookline with dust and debris accumulation, top of dish machine with heavy food debris and residue accumulation. Increase cleaning frequency.

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 covers above 3-comp sink with heavy dust accumulation. Increase cleaning frequency.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at two handwashing sinks in kitchen. Water temperatures ranged from 79F to 88F. -1 point-

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 unlabeled bins of ingredients in kitchen. -REPEAT- -1 point-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use food containers and cups stored on floor in dry storage area. -0 points-

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 make bare hand contact with ready to eat salad mix. CDI - Salad mix was discarded. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near three compartment sink. CDI - Paper towels were provided. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored in same container of ready to eat salad mix. CDI - PIC discarded salad mix. Produce washing procedures were discussed with PIC. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered and tightly wrapped containers of waffle batter (container egg), smoked sausage, and pico de gallo cooing in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp thawing under running water with a temperature of 73F. Approved thawing methods include thawing completely submerged under running water with a temperature of 70F or below, thawing as part of the cooking process, and thawing under refrigeration. CDI - Shrimp were removed from running water and placed in walk in cooler to thaw under refrigeration. -0.5 points-

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 unlabeled shaker container of powdered sugar and unlabeled plastic container of oil. CDI - PIC labeled both items. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies around drink station. Control insects to prevent infestation. -0 points-

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on side of sanitizer bucket. CDI - Wiping cloth was completely submerged in sanitizer by EHS. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados stored with ready to eat foods. Observed unwashed avocados that had been cut and stored in flip top cooler. -0 points-

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 single use coffee filters stored below coffee urns without protective wrappings or packaging. CDI - Unprotected coffee filters were discarded. -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 vent in walk in cooler with build up of dust. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked peppers and onions cooling at ambient room temperature on speed rack with an internal temperature of 70F. CDI - Peppers and onions were moved to walk in cooler to rapidly cool to 41F or below. PIC has been advised to conduct active cooling measures for TCS foods once temperatures drop below 135F. -REPEAT- -1 point- 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed bloodborne pathogens cleanup kit, but no instructions or plan to clean these events. CDI: EHS provided plan/poster and education for staff - PIC informed this plan will be adopted For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 raw turkey stored above raw corned beef on speed rack. CDI: contents rearranged properly. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed discrepancies with written procedure and what is being held on time for control: hollandaise is not listed although it's held w/ TPHC; observed log being utilized with time noted as items out at 6:45 and 10:00 a.m. but that will not meet as is if close time is 3:00 p.m. Verification required to ensure procedure matches items on TPHC and time is labeled correctly. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 batters cooling in walk-in. CDI: intervention by EHS, PIC unwrapped product 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed flip top/reach in units w/ no thermometers

6-501.111 Keep the premises free of insects. Observed an ant in women's restroom.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans stored as clean which were wet and tightly stacked

4-501.11 Maintain equipment in good repair. Observed rusted shelving - repeat, but no escalation of points because of improvement in this violation category

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no temp measuring device for hot water sanitizing @ dish machine. Verification required w/in 10 days

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in areas throughout kitchen - repeat 6-501.12 heat/ac vent covers shall be clean. Observed vent/a/c covers in need of cleaning

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bowl stored in basin of handsink near 3 comp sink, observed large bags of laundry hanging up directly in front of this handsink, restricting access. EHS discussed with employee, stated this sink isn’t used as often. EHS explained that all permitted handsinks must be accessible at all times for employee use, this handsink is needed for the dish pit area. CDI- objects moved, access cleared.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a package of country ham stored on speed rack with pre cooked Turkey bacon and directly above pre cooked chubs of turkey. Package of country ham has safe handling instructions on sealed package and on box from freezer, indicating that this product is raw. This product should be treated as a raw product since it has safe handling instructions and states to cook to a safe internal temp of 160F. CDI- country ham moved to bottom shelf, no longer contamination concern. REPEAT. Note: points left at half demerit value, facility displayed an overall understanding of storage order, facility was NOT aware that this is considered a raw product. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bay set up with dishes submerged in solution that was over 400ppm quat sanitizer. Sanitizer bay had just been drained and filled from dispenser, likely that the dispenser is set too strong. PIC will call for dispenser to be serviced. CDI- sanitizer diluted during inspection to proper concentration, will dilute until dispenser is adjusted.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several individual colored cutting boards with deep grooves, worn, in need of resurfacing or replacement. EHS showed PIC cutting boards of concern. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk cooler. Observed grill drawers unit leaking condensation onto the floor near cook line. PIC stated she was aware of issue, has been monitoring and using a drip basin.

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 minor gasket cleaning needed on gaskets attached to prep unit across from cook line. REPEAT. Note: points deescalated, different area needing cleaning, most non food contact areas properly cleaned.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring near cook line that is no longer smooth and easily cleanable, in need of regrouting. EHS observed water pooling up at cook line (due to an equipment condensation leak), getting trapped between tiles.

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 burgers stored over whole roast in walk in on speed rack. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over fully cooked turkey in reach in part of prep top on the line. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

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 right side of salad prep items holding above 41F. Observed front of bottom cooler drawer holding above 41F. PIC stated that Thursday is unit cleaning day and these items were out for approximately 15 min on the counter to clean out the unit. CDI: Items were back at 41F by end of inspection. Cold units functioning properly. If items will be out of refrigeration for extended periods, EHS recommends moving items to another unit to maintain temperature control.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on open goat cheese container or on cut Brie. CDI: products were voluntarily discarded. REPEAT VIOLATION Significant improvement from previous violations regarding date marking. All other items were dated and nothing was past the 7 day hold.

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 that the reminder on the menu has no asterisk. VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisks on the eggs offered as a breakfast side item or on the Caesar dressing (which is made in house and contains eggs) listed under “our signature dressings”, when at anytime if there is a shortage of pasteurized eggs, raw shell eggs would be used and these could be ordered undercooked/would contain raw shell eggs. VERIFICATION REQUIRED NOTE: Observed asterisks on several menu items which have no items that would ever be offered undercooked and/or do not contain any undercooked proteins. These items are Buffalo chicken wrap; grilled chicken and bacon wrap; spinach, bacon and blue wrap; grilled chicken sandwich; the California salad; and the Cobb salad. The sunrise burrito (which contains egg whites) is asterisked, however no other egg whites are asterisked on the menu. If the egg whites would ALWAYS be pasteurized/from a carton (never separated out from raw shell eggs if there were to be a supplier substitution) this asterisk also needs to be removed. Remove asterisks from items that would never be served raw or undercooked. EHS provided corrections on a copy of the menu at PIC’s request.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops stored in standing water at the prep line below 135F. CDI: Water changed and held at 135F.

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 cases of single service items stored on floor in storage area near bathrooms. Ensure shelving is provided. PIC stated this area is supposed to be remodeled soon to become a proper closet for storage.

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 shelving and fan cover in reach in cooler with melons with significant build up. Ensure more frequent 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 ceiling vents with heavy dust build up. Ensure more frequent cleaning. REPEAT VIOLATION Improvement from previous inspection.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield/protective tubing at light near mop sink. PIC stated that the old one was cracked and they are working on getting a new shield.

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 half empty water bottle laying sideways on shelf with food and over other food items in WIC. CDI - Water bottle was removed by PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handsink at wait station. CDI - Ice was melted. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soap at handsink blocked by coffee container at wait station. CDI - Container was moved to allow access so hands could be properly washed. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed whole onion sitting on shelf in WIC not in a container, package, or wrapping. CDI - Onion was removed by PIC and place in proper container.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pasta in reach in with no date label. CDI - PIC voluntarily discarded. 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 large container of pasta noodles dated as prepared 9/13. Observed small containers of pesto pasta dated as prepared 12/16. CDI - Pesto pasta was portioned today 12/15 from larger container which was actually prepared 12/13. All dates were corrected and PIC was informed pesto pasta is to be dated from earliest prepared ingredient.

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 biscuit dough and cranberries stored on the floor in the WIF. CDI - Biscuit dough was moved off the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer for wiping cloths at 0 ppm QAC sanitizer. PIC went to refill sanitizer and observed sanitizer is not coming out at less than 100 ppm QAC sanitizer from dispenser at 3 - comp sink. Dishes are sanitized at high temp dish machine. Facility has called EcoLab to service equipment and can use bleach sanitizer in buckets until repaired. CDI - EcoLab arrived and repaired sanitizer dispenser.

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 no handle on container used for scoop in cornbread mix. CDI - Scoop with handle was also available in container and container used for scoop with no handle was removed.

4-502.11(A) Maintain utensils in good repair. Observed melted handles on utensils.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility does not have bleach test strips. PIC stated they use bleach sanitizer to clean cutting boards. CDI - PIC obtained test strips for sanitizers. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility has no min/max thermometers or strips to test temperature of hot water sanitizing machines. VERIFICATION REQUIRED.

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 floors under shelving and dish area with debris build up. Needs cleaning.

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 during my inspection: cold holding. Discussion with PIC on daily temps taken and monitoring cold holding. CDI - Some of the TCS foods in the salad prep cooler were placed in the unit 2 hours ago. Allowed to place into the walk in cooler to cool back down to 41F or below. All other TCS foods in the unit overnight were discarded during the inspection. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed plastic food container stored on top of the warewashing handsink. CDI - container removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior walls and panel accumulating black residue. Clean and maintain.

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 milk in the bar reach in cooler above 41F -REPEAT- CDI - Foods were voluntarily discarded during the inspection. Observed salad prep top cooler with an ambient air temperature of 45F. Temped TCS foods: tomatoes, spring mix, feta, turkey, hard boiled eggs, etc. all above 41F. CDI - Discussion with the PIC, some items were prepped a couple hours and EHS and PIC went through TCS products and those prepped today were placed in the walk in cooler to cool back down to 41F. TCS foods (Brie, romaine, etc.) left in the unit overnight were voluntarily discarded during the inspection. Compliance visit to ensure unit is properly functioning in 10 days.

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 shredded turkey in small deep plastic containers prepped today, covered and stacked. CDI - PIC uncovered and unstacked. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops stored in standing water at the prep line. CDI - water removed from containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed metal and plastic pans wet stacked on the drying rack.

4-501.11 Maintain equipment in good repair. Observed small leak in the walk in cooler, leak is not above food but is dripping on the floor. PIC stated they have a call in for repair.

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 on refrigeration units in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed water pooling and slowly flowing into the walk in cooler. Observed that the leak inside the walk in cooler is slowly leaking onto the floor. Observed the grouting in the warewashing area in front of the walk in cooler low. Re-grout the flooring in the warewashing area and in the walk in cooler.

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 the following foods in the walk in cooler above 41F (SEE TEMPERATURE CHART): sauté onions, cooked peppers, cooked mushrooms, diced tomatoes. Foods were prepped more than 24 hours ago, thorough discussion with PIC on temperature checks, proper cooling, also when deliveries are made the walk in cooler door in kept open- limit the time the door is open or move TCS foods to the back of the cooler or freezer to maintain cold temps at 41F or below. Observed milk and almond milk in the bar reach in cooler above 41F -REPEAT- CDI - Foods were voluntarily discarded during the 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 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 open bar of feta in the reach in prep cooler at the cookline not date marked. Discussion with the cook, which stated the bag was opened yesterday. Observed potatoes cooling on sheet pan in the walk in cooler date marked for 5/2. Discussion with the PIC, potatoes were cooked today. CDI - Allowed PIC to properly date.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in bucket below 200 ppm of quat at the bar. CDI - PIC remade the sanitizer and is now at 200 ppm of quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed metal and plastic pans wet stacked on the drying rack.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed water pooling and slowly flowing into the walk in cooler. Observed that the dishmachine is slowly leaking onto the floor and the floor is graded towards the walk in cooler, observed the grouting in the warewashing area in front of the walk in cooler low. Re-grout the flooring in the warewashing area and in the walk in cooler.

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 during my inspection: cold holding. Discussion with PIC on daily temps taken and monitoring cold holding. TCS foods in the salad prep cooler were all voluntarily discarded during the inspection. Verification visit required within 10 days to ensure compliance and cold holding is maintain at 41F and below. Observed the facility does have temperature logs, recommended to take temps every 3 hours. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad prep cooler TCS products temped above 41F: chicken salad, tuna salad, mixed greens, sliced tomatoes, feta, pico, guacamole, mushrooms, etc. Observed waffle mix and gluten free waffle mix temped above 41F. CDI - Waffle mixes were voluntarily discarded. All TCS foods in the salad prep cooler were voluntarily discarded during the inspection. PIC called for repair of the unit. Facility has a reach in cooler and another prep top cooler to work out of while repairs are being completed. ** Continued non-compliance may result in a risk control plan for cold holding** 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in bucket below 200 ppm of quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the non-food contact portion of the “cleaned” slicer blade guard accumulating food residue. Clean and maintain.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the current employee health policy does not reflect the addition of salmonella (nontyphoidal) CDI- Provided PIC with the New NC food code changes and guidance via email. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC unable to show me their written procedures for these types of events. CDI - provided the PIC with new NC food code changes and guidance via email. For more information please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some “clean” ramekins with food debris. CDI - PIC took back to warewashing for wash, rinse and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes , grilled onions, shredded cheese, pico, potatoes that have been in the cooler for more than a day above 41F. Thermometer on the outside of the unit is reading 45F. PIC is voluntarily discarded all the foods that have been in the unit overnight. Walk in cooler is now reading at 43F, however still not at 41F or below. PIC stated that a delivery was just made and the door may have been open for a long period of time. CDI - Foods were voluntarily discarded. Walk in cooler is now below 40F.

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 fruit just cut this morning covered in the reach in cooler. CDI - fruit was taken out of the reach in cooler and placed in the walk in cooler to rapidly cool. Observed another large deep plastic food container just prepped cut cantaloupe covered. CDI - fruit was taken out of the reach in cooler and placed in the walk in cooler to rapidly cool. For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler prepping fruit without a hair covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed metal and plastic pans wet stacked on the drying rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards beginning to be scratched and scored.

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 on prep cooler in need of cleaning, accumulating black residue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored with the dry storage items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink on prep table. CDI - PIC voluntarily discarded the drink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed “clean” slicer with dry food debris on blade and throughout parts. CDI - PIC disassembled slicer and washed/sanitized. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dishmachine sanitized at the most at 157F. Call for repair. In the meantime, the 3 compartment sink was set up to properly sanitize equipment and utensils. PIC has called for repair. Verification visit required within 10 days. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink and black residue. Clean and maintain.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed the Hollandaise sauce time with an expired time of 10AM. Time was 1039A. CDI - discussion with PIC on properly documenting the time. New product was just prepped and new time documented.

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 quiche prepped this morning and then wrapped, placed in the lower portion of the salad prep unit. Temped at 46F. CDI-EHS explained prep units are not the proper place to cool, all cooked foods need to be moved to the WIC. PIC placed quiches on sheet pan and into the WIC to properly cool to 41F or below.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings: keys, phone stored improperly on dry food shelving.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the back with trashcans/linen containers sitting in front of it. There is another handsink within 50ft and the sink is more for a dishwasher, of which they don't have working right now. CDI-EHS unblocked HS. Explained to PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed hand sanitizier stored over champagne bottles. CDI-PIC moved bottle to a sink, said it usually does not sit there.

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 hard boiled eggs siting in the prep sink. Food employee moved them to the prep unit to cool and added ice. They were in a plastic container, with a large portion. CDI-EHS explained prep units are not the proper place to cool, all cooked foods need to be moved to the WIC. Food employee moved eggs to the WIC. PIC did not sign due to Covid protocols

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cutlery sitting on the floor behind the bar. CDI-PIC moved to a shelf.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed limes/lemons/cucumbers over RTE milk, potatoes, and pickles. PIC changed storage order and put produce on the produce shelf. REPEAT.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temp dish machine run at 150F, then it went down to 145F. CDI-PIC had employee use 3-comp sink to sanitize dishes, and they called ecolab to come fix machine. VR REQUIRED 12/5/2020. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 plastic containers with food debris. CDI-Food employee took to be washed/ rinsed/sanitzed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed homemade ranch sitting in a water bath/melted ice bath at 65F. Food employee said it had been there 1 hr. CDI-PIC voluntarily discarded and got a fresh ranch. PIC will keep dressings in stand up to help prevent cold holding issues. PIC did not sign due to Covid protocols

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of windex by the bar with no label. CDI-PIC labeled.

4-501.11 Maintain equipment in good repair. Observed handsink in the womens restroom not working, it is a push lever and the lever won't stay down long enough to wash. They do have another one. Observed broken shelf int he WIC. PIC explained they have a contractor coming out to fix.

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 areas of low grout throughout facility, ceiling tiles with water damage near the WIC. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands, then touch faucet handles to turn off water. CDI-EHS made employee re-wash hands and turn off handles with a paper towel. Handwashing was much improved afterwards.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Obserevd handsink by the front grill had a metal pitcher sitting in it. Handsink at the bar had a metal cup sitting in it. CDI-PIC removed items and took them to be washed/rinsed/sanitized. Handsinks are only for handwashing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed, boxed japalenos and oranges sitting over RTE milk products. CDI-PIC moved produce to produce shelf. REPEAT. PIC did not sign due to Covid protocols

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pieces of grilled chicken sitting in hotwell below 135F (119F & 120F). CDI-PIC voluntarily discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter sitting on top of grill, melted. Cream cheese in prep unit (61F) salsa in prep unit and in reach in (52F), feta in prep unit (56F) . Eggs by grill at 44F. Food employee explained items were made this morning around 7:30am. CDI-PIC moved items to the WIC to cool properly. A prep unit is not the appropiated place to cool. Eggs will now be added to time procedures, PIC is considering doing it with butter as well. PIC added time stamp to butter and eggs temporarily. 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 salsa in prep unit and in reach in (52F), feta in prep unit (56F) . Food employee explained items were made this morning around 7:30am. PIC explaiend they also use prep unti for cooling plastic contaienr of tuna & potatoe salad. CDI-PIC moved items to the WIC to cool properly. A prep unit is not the appropiated place to cool.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled towel sitting on cutting board. CDI-PIC removed and placed in dirty towel bin.

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 scoops used for pancake batter bveing stored in 80F water. PIC explaiend this helps batter not stick. CDI-PIC removed container of water and replaced it with a clean dry container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored over the wash side of the 3-comp. CDI-PIC moved to the sanitize side of 3-comp. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ice machine not producing ice. Observed two soap dispensers not attached to wall. Observed two paper towels holders not working. Observed water leak under the soda machine. Condensation building up in the air vents.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee washing two pots and washed with soap and water, but no water in the 3-comp, and they did not placed in the sanitizer. CDI-PIC explaiend wash/rinse/sanitize.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout kitchen 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 air vents in need of cleaning. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers and oranges stored over RTE green onions, milk and yogurt. CDI-PIC changed storage order and EHS explained if it comes in a box without a bag they are unwashed produce unless otherwise indictated. If product is in a bag it is washed. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 soiled metal pans stored as clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes on hotline below 135F. Discussed using time (TPHC) procedures for this item. CDI-PIC reheated potatoes to 170F and will be using time for potatoes from now on. Discussed keeping time stamps and discarding after 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasteurized eggs sitting on counter with no temp control. Eggs were 56F. CDI-Food employee stated they had been there 1 hour, food employee voluntarily discarded. Put new eggs on ice, only put ice on bottom of container, discussed that ice needs to be surrounding product for proper cold holding. Only 1 item found, points de-escalated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 soiled towels on handsink, 1 soiled towel on prep counter. CDI-PIC took back to be washed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored over dirty side of 3-comp sink. Observed splash happening while PIC was washing dishes. Suggested moving dishes to a different area.

4-501.11 Maintain equipment in good repair. Observed door handles missing on most FOH cabinets. Observed ice machine line leaking into a bucket at server station, PIC explained this is because the water line backs up onto the floor so they use a bucket to catch water and remove it frequently to empty.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed area under grill with grease build-up. Observed handles on prep units in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed splash residue on ceiling tiles in kitchen area and areas of low grout throughout kitchen. Corners of floors with food debris. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges over RTE food items, like fruit salad, cooked items cooling on speedrack. CDI-PIC changed storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored behind RTE items like veggie burgers, cooked sausages. CDI-Food employee moved raw to the front of cold drawer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with food debris, stored clean. CDI-Food employee broke down to clean.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed raw chicken being cooked, when taken off grill one thick piece read 156F. CDI-Food employee cooked again and was 179F.

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 spinach, quinoa and pasta cooked and sitting on speed rack near the grill. Spinach 110F had been made at 8am (1hr from start of inspection) pasta 83F about 30mins, quinoa had been taken out 10mins prior, 143F. (see temp chart) Spinach and pasta moved to the walk-in, quinoa was left out. 1 hr after inspection, checked quinoa was 110F and no one checking the temp/rate. CDI-Spinach/spasta moved to walk-in made 70F mark in 2hrs, quinoa was put on a speed rack and put in the freezer to cool faster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit with one side holding all items above 41F, items are left overnight. PIC explained they have been putting metal pans underneath the food containers to help with prep time. This is hindering air flow. CDI-PIC removed metal pans and voluntarily discarded all items above 43F. Other items moved to walk-in to cool. PIC also turned down temp on unit to help ensure proper temp. Repeat Violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed all food on grill prep line datemarked for 8days, 10-23-10/30. 10/10 quinoa, roasted peppers 10/19. CDI-PIC correctly datemarked for 10/29 and will discard food by the end of tonight, old food was discarded. Repeat Violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of windex behind bar with no label. CDI-Food employee labeled

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 spinach, quinoa and pasta cooked and sitting on speed rack near the grill. Spinach 110F had been made at 8am (1hr from start of inspection) pasta 83F about 30mins, quinoa had been taken out 10mins prior, 143F. (see temp chart) Spinach and pasta moved to the walk-in, quinoa was left out. 1 hr after inspection, checked quinoa was 110F and no one checking the temp/rate. CDI-Spinach/spasta moved to walk-in made 70F mark in 2hrs, quinoa was put on a speed rack and put in the freezer to cool faster. Observed melon recently cut in the walk-in, in a large plastic container covered at 64F, observed brie that had just been cut at 49F in prep unit. CDI-Melon uncovered, brie moved to walk-in. Repeat Violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken and orange boxes stored on floor. CDI-PIC moved onto a shelf.

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 handle by server station across from the bar. Leaking vending machie hose causing water damage undereath.

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 dishwasher handling soiled dishes and then clean without washing hands. CDI PIC instructed dishwasher to wash hands when violation was pointed out. Repeat 4

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Bar hand sink without paper towels. CDI Manager replaced paper towels in bar. Repeat 1

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Slicer found with food residue. Chief stated that slicer had not been used that day. Manger had staff wash, rinse, and sanitize slicer. comment (0)

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Hot holding potatoes found at 120F. Only a few potatoes left in pan. Manager discarded potatoes and put in a new batch. New batch maintained hot holding at end of inspection @ 155F repeat (1.5)

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Cooked mushrooms and cut ham at 50 degrees. Items were over stacked in reach in prep top. Manager moved out of temp portion to walk in cooler to cool. Temp at end of inspection for both ham and mushrooms was 42F. Repeat 1.5

3-501.15 Cooling Methods - PF Just prepped lettuce at 45F in reach in, 44F at end of inspection. Lemon garlic dressing cooling in reach in with lid (60F) Mushroom and ham that was moved to walk in cooler also cooling with tight lid. Use proper cooling methods (loose covering, ice baths, chill sticks, exc) for cooling food from hot and ambient temperatures. Lemon garlic dressing at 41 by end of inspection. Repeat .5

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. keep dumpsters, outside waste containers covered with tight fitting lid or doors. Observed dumpster door open and lid missing. Reapt (0)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above food on a shelf in the kitchen. CDI - removed. Repeat.

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 the dishwasher handling soiled dishes and then clean without washing their hands. CDI - PIC instruction when the violation was pointed out. 2-301.14 Wash hands after activities that contaminate them. -P Observed a food worker wipe his nose with his gloved hands and then go right back to working the expo line with food. CDI - instructed to wash. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees wash their hands properly except for recontaminating them on the handles of the hand sink. CDI - instructed to use a barrier like a paper towel available at the hand sink to avoid this.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Bar hand sink was without paper towels. CDI - provided.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed sliced cheese placed directly on a shelf in the line cooler and also touching towels. CDI - removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes on the line as low as 110F, unsalted butter at 114F and creole sauce at 116F. CDI - reheated to 165F. If facility has inadequate hot holding capacity, add more.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mushrooms at 64F and onions at 67F in the prep cooler. CDI - discarded. Observed raw bacon on a sheet pan in the kitchen at 67F. CDI - cooked. Items that need to be held out during service can be put on time as a public health control like other items in the facility. Holding at room temperature without time is a violation. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items such as chicken salad, tuna salad, pasta salad etc in the flip top were not date marked. Multiple batches of these products are made and put in quart containers and it is very unclear when these products were made. Observed ham in the cold hold drawers not date marked. CDI - instructed to date prep coolers in addition to bulk containers. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed black bean burgers on day 9 in the walk-in refrigerator. CDI - discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chorizo was 87F in the prep cooler and approaching 2 hrs since it was cooked. Moved to the walk-in and was 55F about 15 min later. CDI.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lid open.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pico on ice with ice completely melted and above 45F. Observed product in flip top unit overstacked in pans and above 45F. CDI-all product out of temperature discarded.

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 pans of quiche held past 7 days. CDI-discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed hollandaise sauce on TPHC without start or end times marked. Observed butter on TPHC that sat on tables back in cooler. Butter is to be discarded after 4 hours. CDI-all discarded.

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 on daily menus. CDI-changed on computer.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat portioned containers in walk-in cooler. Also, unwashed produce stored directly above prepared tea. CDI items properly rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one side of steam well non-functional, all product below 135F. See temperature chart for temperature observations. CDI product reheated above 165F. VERIFICATION REQUIRED. PIC INSTRUCTED NOT TO USE NON-FUNCTIONAL SIDE OF STEAM WELL UNTIL REPAIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butters holding out of temperature control on tables. Butters labeled keep refrigerated. PIC states they have letter from supplier stating refrigeration is for quality not safety measures. 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 sliced potatoes, cooked onions and quinoa cooling on speed rack out of temperature control, all products below 135F. CDI all items moved to walk-in cooler to rapidly cool. See temperature chart for temperature observations. COOLING PROCESS BEGINS AT 135F, ACTIVE COOLING PROCESS MUST BEGIN AT 135F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for use. VERIFICATION REQUIRED.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout facility.

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 dish washer handle dirty plates and utensils, then without washing hands, handle the clean and sanitized items to put them up on storage rack. CDI - educated PIC, Julio and food employee to wash hands in-between dirty items and handling clean items or to use gloves working with dirty items and discarding gloves to handle clean items. Re-washed plates.

5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed metered faucet in the mens bathroom only run for 10 seconds (the left sink). Advised to have technician fix the faucet to run for 15 seconds for a proper handwashing procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product out of temperature in the hot well. Refer to temperature chart. Observed that the product just cooked and stored in the hot well was at proper temperature and the product that has been in the hot well for awhile has cooled enough to be in temperature danger zone. CDI - advised to turn up heating element in equipment. Advised to keep enough water in the wells to fully submerge the product in the heat. Pulled the product to reheat and place back into hot holding well. W

3-307.11 Protect food from miscellaneous sources of contamination. Observed a cook place ready to eat product on plate for service, then the expo/food runner took a dirty rag to wipe off the outside of the plate for 'presentation'. CDI - educated food employee and PIC to use a clean disposable single use papertowel if food employees are going to wipe the outside of the plates, not an absorbant dirty towel. Removed the towel.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up on the air intake vent covers above the 3 compartment sink.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Three containers of Gazpacho soup in the reach in cooler with the preparation date of 6/8 and use by date of 6/12. Today is the 8th day of storage. CDI- PIC Julio voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee filling and rolling crepes at the prep area not wearing a hair restraint. Ensure that hair restraint is worn. All other employee's wearing hair restraint. (0pts)

y4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on the back exterior of slicer stored as clean, some build up at side of nozzle at bar. PIC's Brandy and Julio had cleaned.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in the restrooms. CDI (corrected during inspection) Signs provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can in front of hand wash sink as you enter the kitchen and a pan of liquid stored in the hand wash next to the ice machine. CDI by relocating the trash can and removing the pan form the other hand sink.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed uncovered pitchers at the wait station which can be exposed to contamination nearest to Gilead Rd. CDI by instruction to cover pitchers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumster doors and lids open. | 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed items on the ground around the dumpster such as paint cans and trash. Also noted outside area near side door to kitchen in need of cleaning up. Ice machine, toaster and misc. items store there.