CORNER BAR, THE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 Containers stored clean with small dried food debris build up or sticker residue. *CDI - PIC placed items into dish area to be washed, rinsed and sanitized. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Chef engaged in food prep without a proper beard restraint.

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 - Roasted Chicken, Cooked Pork Wings, Cut Lettuce and Cooked Pasta in Flip Top Unit without date marking. Observed Mashed Potatoes, Queso and Pickled Onions in WIC without date marking. PIC stated items were prepped on Saturday. *CDI - PIC labeled items properly. 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 . 3-501.18 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 - Pickled Onions(11/22), Bacon Jam(11/20) and Goat Cheese(11/12) with date marking showing items past 7 day shelf life date marking parameters. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray Bottle of degreaser without label to easily identify substance. *CDI - PIC labeled item.

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests throughout kitchen.

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 - Vents of hood system and walls next to fryers with heavy build up.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine sanitizer concentration below 50ppm. *CDI PIC voluntarily- PIC contacted company to correct dish machine. Company corrected issue while EHS was typing inspection report. EHS observed concentration above 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

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 2 small plying pests in back dish area.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. *Observed - Back handsink in need of being re-caulked and sealed to wall.

6-201.15 Mats and duckboards shall be removable and easily cleanable. *Observed - Carpeted mat/rug on floor in front of 3 compartment sink. Replace with easily cleanable mat.

5-202.12 Provide at least 100F water at handsinks. Observed left side bathroom handwashing sink at 76F, right side handwashing sink at 100F. REPEAT, but points not escalated due to improvement of water temperature. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser in right side bathroom and in handwashing sink near 3 compartment sink. CDI-PIC refilled dispensers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced american cheese slightly overfilled in prep top (see temp chart). CDI-PIC voluntarily discarded item. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of dawn soap without a label. CDI-PIC added label to spray bottle.

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 2/3 air vents with heavy dark build around vents (back of kitchen) and ceiling tiles surrounding them. PIC stated that work orders have been placed and vents and tiles will be replaced. REPEAT.

5-202.12 Provide at least 100F water at handsinks. Observed left restroom handwash sink at 84F and right restroom handwash sink at 89F. All other handwash sinks and 3 compartment sink reached above 100F and 110F. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate amount of dark build up on and surrounding air vents near dishmachine and above reach in freezer.

5-202.12 Provide at least 100F water at handsinks. Observed hot water 79F in left shared bathroom sink and 94F in right shared bathroom sink. Kitchen hand wash sinks and 3 compartment sink temped over 100F and 110F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken empandas slowly cooling (2F over 45F) and chicken mix with covered lid in a medium sized plastic container for empanadas (0F/45 mins). PIC stated that chicken empandas where prepped and stored into lowboy unit and chicken empanda mix was placed back into WIC after 30 mins of prep time. CDI-PIC separated mix into shallow containers and moved empanadas into WIC to rapidly cool. 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 .

3-501.18 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 cooked grits in lowboy and bacon jam in the WIC with prep dates of 5/30. CDI-PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed grits cooling at 0.8F/min (see temp chart) in thin, shallow metal pan with another metal of brussels and a box of above it. CDI-PIC moved pan to RIF 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed lemons stored over one container of prepped carrots. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple tongs with food and carbon residue stored as clean. CDI-PIC moved tongs to be rewashed. Repeat. Points not escalated due to improvement from previous inspection. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of oil stored on the floor. PIC moved oil off of the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep cuts or with partially melted spots and one tong plastic handle with melted spots. PIC voluntarily discarded cutting boards and tongs. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used for shelf lining on parts of the dry storage rack.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup on the sides of the fryers and dark buildup on the hoods. PIC stated that hoods were scheduled to be cleaned tonight. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles above dry storage area with dark build up and floors underneath cooking equipment with grease buildup 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 handsink with food container in it. Container removed from handsink.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (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 one box of raw bacon stored beneath ground beef patties and packaged ground beef in Walk in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ladles and some food containers stored as clean with food debris present on the food contact surfaces. Utensils moved to unclean dish wash area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and bags of pasta above 41F inside the prep unit. PIC stated the items were placed in the prep unit from the prior day. Items discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Crab cakes from day prior lacked date mark. PIC added date mark.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and accumulations on the exterior surfaces of cooking and cold holding equipment throughout the kitchen. Observed build up and accumulations on the interior of the RIC below the grill, & on the shelving inside the WIC.

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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified Food Protection Manager present at the time of the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple pans and a slicer, stored as clean with food debris present on the food contact surfaces. CDI - All unclean equipment was run through dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Swiss, white American and cheddar cheese above 41F inside the prep unit. CDI - PIC stated that the cheese was placed in the prep unit approximately one hour before arrival. Cheese was transferred from plastic pan to metal pan and placed in RIC for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed previously opened gallons of milk with no date marking. CDI - The proper date marking was added to the milk. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple Aiolis inside the walk-in cooler held past 7 days. CDI - All items held past the disposal date were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Macaroni noodles cooling in tightly sealed container, macaroni cooled from 51F to 50F in a 30 minute time span. CDI - The macaroni was uncovered for proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and equipment stacked wet on shelving. CDI - Pans were separated.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken handles on the prep unit RIC with jagged edging.Observed tape on handles of RIC at the prep unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and accumulations on the exterior surfaces of cooking and cold holding equipment throughout the kitchen. Observed build up and accumulations on the interior of the RIC below the grill, & on the shelving inside the WIC.

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 slight build-up on floors below equipment throughout the kitchen.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC touch pasta in prep unit bare handed. CDI - PIC immediately discarded pasta after contact.

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 shredded cheese and blue cheese on shelf in kitchen at 50F. CDI - PIC voluntarily discarded items held above 41F.

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 & Brussels sprouts inside the WIC with no date marking. CDI - Date marking was added to items. Observed cauliflower, sliced tomatoes, and a pasta with no date marking inside the prep unit. CDI - PIC voluntarily discarded items in the prep unit with no date marking. 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 goat cheese inside the WIC date marked 3/9/23. CDI - PIC discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle stored on top of prep unit. CDI - PIC removed sanitizer.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken handles on the prep unit RIC with jagged edging.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and accumulations on the exterior surfaces of cooking and cold holding equipment throughout the kitchen. Observed build up and accumulations on shelving near the grill and prep unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI - PIC closed dumpster doors. Shared dumpsters.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking grill area hand wash at the start of the inspection. CDI - Trash can was moved by food employee without comment by inspector. 6-301.14 Post a handwash sign at each handsink. Observed grill area hand sink without hand washing signage. CDI - Hand washing signs were provided by EHS.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) box of raw bacon stored beneath ground beef patties and packaged ground beef in WIC. CDI - EHS reorganized WIC contents to prevent contamination. EHS provided PIC with WIC storage chart.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 marking on items five (5) (sliced tomato, cherry tomatoes, Brussel sprouts, sliced provolone, and cooked Mac and cheese noodles) within the prep top. Observed two (2) containers (bacon jam, gravy) from previous night’s service in the WIC without date marking. Food employees confirmed that items had been prepared in the previous 24 hours. All other products were date marked accordingly. CDI - Products were date marked. 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 pepper aioli (cooked red pepper) date marked for 12/7. CDI - PIC voluntarliy discarded. Note: Undated cheddar, Gorgonzola, and swiss cheese are date mark exempt products.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee without a beard guard.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed sheets of cardboard beneath canned drinks and bottled wine on drink shelving in kitchen area.

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 food debris on the inner surface of prep unit underside.

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

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 unprotected light bulb at hood vent. Replace with a shatter proof bulb or shield bulb. REPEAT. Note: PIC has stated that shield has been ordered to replace missing bulb shield, but is currently on back order.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cords for electronic devices (phones, sound system, etc.) stored in direct contact with non food contact surfaces of clean dishes on dish rack. Observed employee food items intermingled with food items held for resale in WIC shelving. CDI - Employee food and possessions were moved to prevent the contamination of clean dishes and establishment food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed black build-up on food contact surfaces of soda gun at bar. CDI - Soda gun thoroughly cleaned during today’s inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 TCS foods > 41 F inside prep unit and lowboy. See temperature chart. Products had not been used during today’s services. CDI - All foods voluntarliy discarded.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - 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 marking on opened container of milk, french fries and battered cauliflower. PIC confirmed first use date was yesterday when facility opened. CDI - Products date marked. 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 gorgonzola crumbles from 9/13/22. CDI - Product voluntarliy discarded.

REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf Observed x1 unidentifiable chemical spray bottle. All other chemical properly labeled. PIC confirmed contents as sanitizer. CDI - Product labeled.***No escalation in points due to improvements since previous inspection.

4-501.11 Maintain equipment in good repair. Observed x2 split gaskets at bar reach-in unit. Repair.

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 unprotected light bulb at hood vent. Replace with a shatter proof bulb or shield bulb

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed peppers over RTE basil, pretzels, cooked brussels. CDI-PIC rearranged storage order and put unwashed on the bottom *Sidenote-PIC said they do wash some of the vegetables but they have been putting them back in the box-PIC rewashed and put them in plastic containers.

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 a tray of greek cakes with no DM, PIC did not have DM on almost other items but they explained they had made them yesterday-prep is on Monday. CDI-PIC DM all items

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of cleaner with no label 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several bottles of cleaner above ketchup, liquor and other food items. CDI-PIC moved cleaners to the chemical shelf.

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, salt, salt, sugar, simple syrup, all with no labels. CDI-PIC labeled and discarded the flour and salt due to no lid

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed liquor and beer stored on the floor around the kitchen.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed copper lined Moscow mule mugs. Only two in the facility, the rest were stainless steel lined. CDI-PIC voluntarily discarded.

5-501.17 Provide a covered waste bin in female restrooms. Observed both bathrooms with no covered trash can. Needs to provide one in both bathrooms.

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 no one working during the inspection was a CFPM. PIC during inspection is not able to able to demonstrate knowledge of all requirements.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed Employee health policy is not yet updated. Facility manager is aware of the new updates with the adoption of the 2017 Food Code. CDI - EHS discussed changes with Facility manager and emailed the manager Food Code 2017 information and updates.

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 facility does not have an vomiting and diarrheal event plan. CDI - Facility manager is aware of the new requirement and shall provide a plan at next inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to cook line blocked by chair. CDI - Chair was moved.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observe raw burger over raw eggs. CDI - Storage order was corrected. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a cut head of lettuce being stored uncovered or wrapped and not inside a container on reach in shelf. CDI - Lettuce was washed and moved into a 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 on date marking please visit: http://meck.co/FoodSafety. Observed cut lettuce in reach in and cooked noodles in WIC with no date labels. Employee stated lettuce was cut yesterday. CDI - Appropriate date labels were added.

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

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 sugar scoop handle in contact with sugar. CDI - Scoop handle was moved out of sugar.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have test strips for testing QAC sanitizer at 3 comp sink. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit in need of replacement.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over produce. CDI moved eggs to a bottom shelf away from produce.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on prep unit .

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit in need of replacement .

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep unit.

4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacement and one gasket on prep unit in need of replacement. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous tcs food at less than 41 degrees . CDI discarded foods that were more than one day old and moved food prepped today to alternate refrigeration. Technician dispatched. 10 day verification required.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped straws in use in bar area. CDI switched to wrapped straws.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles by the grill area not labeled. Ensure to label to easily identify. 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 cut tomatoes, roasted brussel sprouts, pork belly, and pasta prepped the day prior without date labels. Ensure to label all TCS food items held for longer than 24 hrs. CDI PIC added proper date labels to food items during the inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed gouda cheese held passed allowed time/temperature window, gouda was dated for 10-25-18. CDI PIC voluntarily discarded container of gouda cheese.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices and bottles of oil/water not labeled by grill area. Ensure to label containers to easily identify.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine recorded at 0ppm. Bucket was empty. CDI- Bucket exchanged and unit primed. Recorded at 50ppm. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Interior of cuber was soiled with debris. CDI- Clean and ran through dishmachine.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal keys, cigarettes, phone charger on prep table. CDI- Removed.

4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher is not recording a min. of 50 ppm bleach (recording 0ppm). Appeared to have an air gap in hose. CDI -Autochlor was called and arrived during inspection and resolved unit. Unit tested at 100ppm bleach.

3-501.13 Use approved thawing methods. Observed thawed Ahi Tuna in vaccum packaged sealing. Box states to remove fish from packaging. Facility will remove fish from packaging or cut slit in product.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC does not hold certification. You have 210 days from date of permit issuance to obtain before 2 points are deducted from inspection.

6-301.14 Post a handwash sign at each handsink. Restrooms do not have handwash signs. Post signs.

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 brie, cream cheese and pasta not dated. Directed to date with day opened/prepared.

7-201.11 Store toxic materials to avoid contamination. -P Sanitizer bottle held cleaner. Discarded and filled a new spray bottle with sanitizer at proper concentration.

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 onions cooked today at 52F in top of make unit. Removed and placed in walkin cooler to rapidly chill. Make sure you are chilling to 45F or lower before placing in make unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer available in facility today. Return visit required to ensure thermometer is accessible.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 1 dry good container unlabeled.