CHEDDARS

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two food employees turn off the handwashing sink with no barrier after washing hands. Observed PIC handle the paper towel dispenser with no barrier after washing hands. CDI- EHS intervened and all employees rewashed hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee not scrubbing/rubbing hands vigorously for 10 to 15 seconds during hand wash. CDI - Food employee translated and corrected hand wash, hands were washed properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees using handwashing sinks to fill buckets on two separate occasions. CDI- EHS provided education about proper use of a handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two cartons of eggs stored directly over bags of RTE cheese in the WIC. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(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 pork stored in front of raw burger patties in a refrigerated drawer. CDI- PIC placed the beef in front of the pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple TCS items on a speed rack in the WIC prepared the day prior with no covering.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a bottle of housemade ranch in a flip top at 45F. The ranch had been in the flip top for 3 hours. Observed two containers of housemade ranch on the expo line at 58F and 61F. The ranch had been out for >4 hours. Observed steak at the breading station measuring 48F. CDI- PIC placed the bottle of ranch in an ice bath to rapidly cool and voluntarily discarded the two containers of ranch on the expo line. PIC placed the steak in the WIF for rapid cooling. Repeat. Facility has been out of compliance for cold holding in 4 consecutive inspections. EHS will conduct a 3 day verification visit for cold holding. All items in cold holding should remain at 41F or below. If cold holding remains out of compliance on follow-up visit, permit action may be taken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed portioned containers of spinach dip in the WIC with different date marks. PIC confirmed that the spinach dip was from the same batch and the date marks reflected the day it was portioned into the containers. CDI- PIC corrected the date marks to reflect the cook date of the spinach dip. 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 large covered metal containers of cooked penne pasta cooling in the bottom shelf of a flip top at a rate of .05F/min. CDI- PIC transferred the pasta to an ice bath for 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed two stacks of wet nested metal containers.

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 in WIC with debris and buildup. Increase cleaning frequency. Observed sticker residue still present on the outside of two dishes stored as clean. Repeat.

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 waitstaff handling onion rings and bread that was going to a customer. CDI items immediately discarded and replaced with fresh product. Review proper food handling with waitstaff 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

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed watermelons and pineapples on shelving above RTE cut onion. CDI - PIC re-stored proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food buildup and debris on and around the blade. PIC verified that it was cleaned after the last use (2 days ago). CDI - PIC instructed and educated food handler to wash/rinse/sanitize slicer. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed cavity of one microwave with food buildup and debris. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding above 41F of items: leaf lettuce, portioned raw steak, ranch and one large tub of chopped romaine. CDI - PIC voluntarily discarded affected items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on bottom shelf directly next to container of soda water that was being used to make batter. CDI - PIC re-located soda water.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed logs for reheating that was used the same temperatures or temperatures only one degree off for all products for multiple days (6/2, 6/3, 6/5, 6/8, 6/10, 6/11, 6/21, and 6/24) and missing visual cold hold checks for the day for multiple days (6/21, 6/3, and 6/9). Unable to review continuous monitoring system during the inspection due to system issue. Will follow up to check items. Verification required.

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 several working containers and shakers of seasonings, and a bin of panko bearing no identifying labels. CDI - PIC produced a sheet of labels that were being placed onto unlabeled containers and shakers at time of inspection.

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 one box of single use to go lids on floor in dry storage area. CDI - PIC re-located box.

4-501.11 Maintain equipment in good repair. Observed walk in freezer with ice buildup around outside and inside of door. Observed ice buildup on hosing leading to freezer condenser.

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 in WIC with debris and buildup. Increase cleaning frequency. Repeat.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bins in female restrooms with no lids to contain contents. Repeat.

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 tiling in front of grills cracked, rendering floor not smooth and easily cleanable. 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 fans in WIC with dust buildup. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders being held below 135F. Observed broccoli cheddar casserole being held in the hot box below 135F. PIC was unable to verify how long tenders had been in hot holding for as well as broccoli casserole. CDI - PIC voluntarily discarded both items. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 cooked pasta without a date mark. PIC stated pasta was cooked today. CDI - PIC had an employee date mark pasta. Points were not escalated because of improvement. REPEAT 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair covering on. PIC was working in the kitchen as well as expo. PIC stated they were not on the line but if needed they would go back there to cook. EHS informed PIC to make sure to have a head covering when working in the kitchen.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several lids that were cracked and chipped. CDI - PIC voluntarily discarded lids. Replace lids as needed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on drawers along cook line. Observed build up on breading station. Observed sticker residue on pan stored as clean. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bins in female restroom that are uncovered. Replace receptacles with covered receptacles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple sheet trays, and plastic container lids. stored as clean, with food debris and sticker residue present on the food contact surfaces. CDI - Pans moved to the dish open to be properly 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build-up inside the ice chute of the ice machine. No point escalation, observed significant decrease in the amount of soiled equipment stored clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed salsa in steamroll holding below 135F. CDI - moved to the microwave to properly reheat for HH. 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 many pre-portioned ranch cups and shredded cheese held inside small countertop cooler near servers above 41F. Ambient observed at 43F. Observed spasagna and sliced tomatoes inside the WIC above 41F. CDI - Ranch cups and shredded cheese portioned today and placed inside the WIC to rapidly cool. Items inside the WIC were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 multiple TCS foods (Sliced Tomato, meatloaf, liquid eggs, spasagna & lettuce) inside prep units and WIC with no date marking. CDI - PIC stated that the items came from bulk containers inside the WIC and the dates were applied to the items inside the prep units. 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 facility using 3 day and 7 day date marking systems on various items. Observed multiple TCS foods (Salsa, sliced tomatoes) marked for 3 day holding held past the discard date. Observed ROP country gravy (x2) held longer than 7 days. CDI - Items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles with no label. CDI - Replaced with labeled spray bottles.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed reheating records for 10/10 & 10/17 out of compliance. 10/10 - Observed marinara, queso and potato soup reheating for 4 hours. Items were placed in reheat at 12:00 PM & 1:53 PM and removed at 4:00 PM. no temperature was taken until 4 PM. There were no corrective actions documented. 10/17 - Observed creamy mash, red beans, country gravy observed a start time for reheat and no more documentation following. No end time recorded, no temp at removal recorded, and no corrective action documentation. CDI - New manager educated on how HACCP records should be recorded and monitored.

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 closed, large pan of penne pasta, prepared at 8:30 AM and shock chilled with ice water. Pasta was observed at 65F at 11:30 AM. Pasta was then placed back in ice to increase cooling rate. CDI - Temperature taken at 11:55 AM, pasta observed at 61/62, pasta was then placed in smaller pans and ice was added again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings, oils and salad dressing with no labels at prep in wait staff area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic insert containers/trays wet nested on the drying racks at the dishwashing/3 compartment sink area. CDI - Pans were separated.

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. Clean interior floor of Lowboy freezer with fried food items inside. Observed food debris at the bottom and lots of ice build-up.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands for approximately a total of 5-6 seconds and then turn off faucet hand without using a paper towel barrier to prevent contaminating hands. CDI - EHS intervened and employee washed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee breading raw chicken, leave chicken breading station, don new gloves, and begin to work with fully cooked chicken and other ingredients at the salad prep station with no hand wash. CDI - PIC had employee washed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stored clean, with food debris present on the food contact surface. CDI - Pans were removed to be properly 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ice bath made in prep unit due to unit not maintaining 41F. Sour cream, shredded cheddar, pico de gallo, spinach dip, & to-go portioned ranch cups stored above 41F. Spinach dip was placed in the prep unit at 10 AM and was moved to the WIC to rapidly cool. All other TCS food items above 41F were voluntarily discarded. EHS 3-day verification visit required. Cold Holding has been out of compliance on 3 consecutive inspections. If cold holding is out of compliance on the next inspection the facility will be placed on a risk control plan, which could lead to permit action. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed Manager preparing meals on cook line with no head covering.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in direct contact with cheese at salad prep station. CDI - Handle was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic insert containers/trays wet nested on the drying racks at the dishwashing/3 compartment sink area. CDI - Pans were separated.

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 in meat WIC in need of cleaning.

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 the PIC handle sliced cheese with their bare hands while moving it from the lowboy cooler. CDI - Voluntarily discarded 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 provided to the handwashing sink adjacent the 3 compartment sink. CDI - PIC restocked paper towels.

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 trays of raw hamburger patties stored directly above a tray of pork chops on a speed rack in the meat WIC. CDI - PIC rearranged 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 the slicer stored as clean on the shelf at the dishwashing area to have food debris adhered onto the blades. CDI - Moved to dish machine 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 .

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 a tray containing 3 cooked vegetable meatloafs on a speed rack in the WIC at 94-98F after 2 hours of cooling. CDI - 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of grilled chicken breast over stacked in the cook line steam table. Top pieces of chickens temped at 110-115F. No escalation due to no increase in severity. CDI - Out of temp pieces voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed one container of penne pasta, one bag of shredded cheddar, and one container of cooked rice in refrigeration throughout the facility stored at temps between 43-50F. - Observed 2 containers of house made ranch (containing sour cream and heavy cream) stored at the waitress area at temperatures of 52-54F. CDI - Cooked rice moved to WIC to rapidly reach 41F. Rice was out of temp due to being stored directly above the cooling vegetable meatloafs in the WIC. Bag of shredded cheddar and container of penne pasta voluntarily discarded. Ranch containers placed on ice as per PIC they were only brought out to the line during the lunch rush, less than 4 hours prior. 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 the vegetable meatloaf cooling on the speed rack in the WIC. Speedrack was over crowded to not allow for proper sir flow around the entire product. CDI - Voluntarily discarded, missed first cooling window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several food employees in the kitchen to not be wearing head coverings at the beginning of the inspection. CDI - Food employees put hats on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic insert containers/trays wet nested on the drying racks at the dishwashing/3 compartment sink area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloths stored in hand sink near office. CDI - Wiping cloth removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried shrimp, grilled shrimp, grilled chicken, and grilled mushrooms hot holding below 135F. CDI - All items voluntarily discarded and replaced. 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 multiple TCS foods (pico (x2), shredded cheese, and raw chicken) being cold held above 41F. CDI - PIC voluntarily discarded all items above 41F excluding pico which was placed in station within 4 hour window and placed in ice bath for rapid cooling. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed and reviewed 3 days of HACCP records: 10/30 - Observed using new log sheets for record keeping. Observed temperatures at 2 hours & 6 hours. 10/27 - Incomplete cooling logs for ROP of Queso Time of bagging recorded but no 30 min cooling verification temperature. Per the records no corrective actions were recorded/needed. 10/15 - Incomplete cooling logs for ROP Queso. No time of bagging, or first bag temperature was recorded. Nothing to indicate that recorded temperature was taken 30 min after.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large covered pans of Lettuce at 50F, after 45 min cooling window lettuce was observed at 47F. Rate = 0.06F/min. Items should be cooling at a rate of 0.12F/min. CDI - Pans were uncovered and ice bath was utilized to increase cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with pasta. CDI - Scoop removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes separated to dry properly.

5-205.15 Maintain a plumbing system in good repair. Observed major leak at hand sink near the office.

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 excessive puddling water throughout the kitchen.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle/scrub soiled dishes and handle cleaned dishes with no hand wash in between. Observed food employee handle soiled dishes, and don new pair of gloves to return to cook line with no hand wash. CDI - PIC intervened each time and employees washed hands properly.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. PIC stated that dish machine is high temperature, Dish machine was observed at 154F & 149F For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P PIC stated that the dish machine was on chlorine sanitizer as a back-up, Chlorine sanitizer was observed at 0 PPM. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed excessive food debris present on thermometer probe, observed food employee take temperatures of multiple meats on the grill without sanitizing probe. CDI - PIC cleaned and sanitized thermometer probe.

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 two large pans of pasta prepared on 6/26 and placed in the WIC to cool overnight. Pans of pasta were observed at 46F and 43F. Pasta did not reach 41F within 6 total hours and cooling window was missed. CDI - Pans of pasta were voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 prepared chicken pot pies with incorrect date marking (6/10-6/12). CDI - PIC stated that the pot pies were made the previous day and the correct date marking was added. 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 large covered pans of pasta miss 6 hour cooling window. Items placed inside the WIC to cool overnight, items observed at 46F and 43F. CDI - Items were voluntarily discareded. 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 wet wiping cloths stored in QUAT sanitizer below 50 PPM. CDI - Sanitizer replaced.

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 scoop handle in contact with pasta. CDI - Scoop removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes separated to dry properly.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee changing from raw chicken to raw seafood and then to raw beef without hand washing. Observed several employees handling soiled dishes and then resume food and drink prep without handwashing. CDI - PIC educated employees and hands washed. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made ranch dressing and raw shrimp cold holding above 41F in ice baths. CDI - PIC refilled ice baths used to cold hold both items. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION. CONTINUE MONITORING ICE BATHS FOR EFFECTIVENESS. -1.5- REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling baked potatoes, preparing bread for table service, dispensing side dishes and other food prep activities without hair restraints. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish employee towel drying wet dishes and several wet nested plastic and metal containers on high shelves. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on gaskets and handles of walk ins, reach ins, cooking equipment and other equipment. Clean often enough to prevent buildup. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed leaks at influent piping of dish machine and at faucet of can wash. Repair. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, dessert plates, ramekins, bowls, ceramic serving containers soiled with leftover food debris on the line. CDI items moved to dish for cleaning. Repeat. Verification required. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked potatoes that were holding at 122-124F. CDI batch discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed monte Christo, lettuce, tomatoes, and yellow American cheese slice overstacked and held above 41F. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed New Orleans sets from last Wednesday. CDI all items from reach in and prep top discarded. Observed multiple batches of cabbage from different dates dumped in the same pan. CDI item discarded. Observed milk, half and half, and Cole slaw that was not dated. CDI items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory or asterisk for T-Bone Steaks. 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 10 containers of salsa that was capped and stacked in walk in cooler at 55F from 10am. CDI items uncovered and spread out to accelerate cooling process. Verification required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees that were handling and prepping food without a hair restraint. Observed waitstaff that portion dressing bake breads and handle other food items without wearing a hair restraint. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in units, racks, fan used to help with air drying at dish area soiled with food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and personal cell phones stored on top of food containers and utensils and equipment. Repeat.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed McClane delivery personnel use cup to scoop ice and make a drink without washing there hands. CDI PIC corrected driver to cease action. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee drink from cup and put on gloves to continue food prep without washing hands. CDI directed to do a hand wash.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw country fried steak meat that was stored on top of chip bin. CDI item relocated. Repeat. 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 serving spoons, ladles, tongs, and spatulas placed on the line and server area for lunch service with leftover food debris. CDI items moved from line sent to dish machine for cleaning. Observed ramekins and baking sheets that were stored with food debris and plastic containers with leftover sticker debris and stacked,. CDI items moved to dish machine. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 shredded cheese, salsa, and Cole slaw that was stored on top of ice in front serving area and holding above 41F. CDi items moved for cooling and ice pulled out to allow pans to sit inside ice. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility bag cool and not open bags after cooling for 4 bags of queso and 16 bags of Alfredo sauce. CDI bags opened. FACILITY IS TEMPORARILY SUSPENDED FROM COOK/CHILL PROCESS AND BAGS SHOULD BE OPENED. Observed facility cooling ROP sautéed mushrooms and no information logged for bag temps or for cooling temperatures. Observed no X labeled on bag of mushrooms to indicate last bagged item as mentioned in newly updated HACCP plan. Verification required. Checked for consistency of maintain logs for Cooling of bagged items were missing the following items for 18 of the past 31 days: no logs for the day observed, missing PM checks, missing complete cooling logs for bagged items, missing bagged temp for bagging process, and missing AM temps.

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 penne pasta that was being cooled in ice bath. Penne pasta pulled and stored and covered for holding at 64F. Employee stated they checked product in ice bath. Second attempt employee pulled penne from bath stored and covered at 55F. Employee checked product the same way. CDI placed back in ice bath and reminded manager to follow up and verify cooling with employee. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees that were handling and prepping food without a hair restraint. Observed waitstaff that portion dressing bake breads and handle other food items without wearing a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving containers, plastic containers, and bowls that were wet stacked. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed microwave, reach in drawers, interior of prep, and chip container with build up. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with cracked tiles and grouting missing and in need of repair. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and personal cell phones stored on prep table with food and utensils and equipment. Employee had to be corrected more than once on storing personal drink on the prep table. Drink moved.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee use gloves to handle raw fish and change gloves and continue to handle RTE food. CDI educated employee and had them wash hands with and put on new gloves. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -PObserved employee wash hands for 6 seconds. CDI hands washed. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee not use barrier to turn off faucet. CDi hands washed.

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 waitstaff employee use bare hands to place garlic bread on New Orleans pasta. CDI bread discarded and gloves donned. Observed employee wash lettuce and handle lettuce with ungloved hand. CDI 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P . Observed raw chicken that was being processed to cooked on same prep table as broccoli and other RTE items. CDI items relocated. Repeat. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice bins and inside of front ice machine chute with black build up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ceramic serving dishes, plates, and baking pans stored clean with leftover food build up. CDI items moved and employees checked all dishes again to be rewashed. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed pieces of grilled salmon that was to be cooked medium well to well at 98F. CDI salmon placed back on grill and reached 157F. Observed grilled shrimp that came off the grill at 120F. CDI items placed back on grill until it reached 150F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed spinach dip that was cooling in shallow plastic containers in a melted ice bath that only dropped 1 degree in 40 minutes. CDI product stirred and iced added to bath to accelerate cooling. After agitation and ice added product dropped atleast 20F. Repeat.

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

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

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 unsealed wooden shelving in dry chemical storage room.

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 reach in units and shelving in need of cleaning. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with cracked tiles and grouting missing and in need of repair. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw burgers stored on prep table where Alfredo sauce was being portioned and bagged for chilling. CDI box of burgers relocated.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish plate coming out from 152-156F. Facility tried refilling and issue persist, ECOLAB called to work on unit. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mushrooms, broccoli casserole, and fries holding below 135F. CDI items discarded.

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 lettuce in prep top at 56F. CDI product discarded. Observed blue cheese dressing and shredded cheese and Cole slaw in ice bath that was not touching food product and items above 41F. CDI items discarded. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility reheat bagged items for hot holding but did not recording the hot holding CCP for the day, employee actively bagging Alfredo sauce and no logs available to record initial and cooling temperatures and no am temperatures taken of bagged items in walk in. Checked logs and observed facility only checking bagged products once a day for the past month. Plan requires manual measurement of held bagged product twice daily. Repeat. Facility has an ongoing issue with Maintaining approved variance and an ITS (intent to suspend) will be issued today to ensure there is long term compliance with issue.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pot pie chicken in deep metal container and chopped lettuce in deep plastic container and temperatures did not drop after 45 mins. Had PIC separate product into separate portions to accelerate cooling. Repeat.

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

4-501.11 Maintain equipment in good repair. Observed dish machine unable to reach 160F and must be switched to chemical until part purchased. Observed heat sealer where half of heating element was not in working order and employee was only able to use one side of unit. Repeat.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer for high temp dish machine. 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 white storage racks in walk in and interior of reach ins soiled with debris.

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 floors with cracked tiles and grouting missing and in need of repair.

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 no proof of certification.

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 plates, bowls, small desert dishes with left over food debris. CDI items moved to dish area. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .Observed dishes being cleaned and plate shows highest temperature is 140F. Facility tried running the unit and letting it sit but temperature not raising. PIC called repair and they will come out today. Until unit repaired facility will wash dishes in dish machine and sanitize in 3 comp sink temporarily. Verification required.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken pot pie reheated to 128-155F. CDI placed back in oven to reach 190F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice at 61F and 2 plastic containers of broccoli casserole at 44F from the night before. CDI items discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed deep plastic bin of chopped lettuce at 52F from the night before. CDI product discarded.

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 observed carton of milk and sour cream in dessert prep cooler above 41F. Ambient air thermometer reading 50F. CDI items discarded. Verification required. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pot pie mix labeled the day items put together but not of the earliest ingredient. CDI dates changed. Observed salsa and spinach dip that was dated when product placed in prep unit and not when food originally prepared. CDI items discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility pull ROP country gravy and potato soup from thermalizer and did not check the temperature or record information before placing in unit for service. CDI items just pulled and had product checked and recorded. Repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce, broccoli casserole, and rice in deep covered pans while cooling. Asked PIC about the cooling process and was unsure what occurred. CDI items discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing while still sealed.

4-501.11 Maintain equipment in good repair. Observed dish machine not able to reach 180F for final rinse and unable toy properly sanitize dishes and utensils. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3 comp sink coming out at 0ppm.PIC stated buckets should be checked hourly. CDI batch of sanitizer made by hand until unit repaired by ECOLAB. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pineapple salsa, 6 oz steak, 8 oz steak, and diced boiled eggs that were placed in prep unit after prep earlier today and placed for holding before checking food temperatures. CDI items moved to walk in to cool down.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed bagged queso that was pulled for holding and no temperature recorded to verify holding temperature. Observed cooked mushrooms in walk in and not checked every hour as stated in HACCP plan. Verification required. Facility HACCP states Employee ROP training should have logs for training as well as a test to check employee knowledge. Facility has had frequent issues with complying with plan and must be able to demonstrate employees who handle ROP items are knowledgeable. **facility must produce training logs and action plan to gain compliance with plan. Verification required.

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 a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watch and bracelets while wearing food.

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 buckets with wet cloths at 0ppm.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3 comp sink that was filling sink with 0ppm sanitizer with a full bottle below sink. CDI called ECOLAB to repair unit.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer in house to check high temp dish machine. Verification required.

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 grouting in kitchen in need of repair. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored above drinks and pasta in walk in unit. CDI items relocated. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloves to enter walk in unit and handle RTE food. CDI hands washed and gloves changed.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed broccoli casserole pulled out from oven at 144F. CDI items placed back in oven to 169F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans, ramekins, small containers, and plates wet stacked. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in meat walk in unit buckled and in need of repair.

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 ongoing noncompliance with maintaining HACCP plan issues with cooling and maintaining cold holding.

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 facility without updated policy that has exclusion and restriction. CDI updated policy emailed.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employees touch mask, touch phone, leave line and return to food prep with a glove change and no hand wash. CDI hands washed. Repeat.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed butter covered potatoes sitting on rack without being covered. 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 blueberries over cake in reach in unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and bowls stored at plating area with leaf tower food debris. CDI item moved for cleaning. Repeat. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink debris. 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pot pie filling, cook/chill potato soup, and cook/chill mash potatoes stay at same temperature for an hour and a half. CDI iced added to baths.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, shredded cheese, lettuce - items in prep top holding above 41F, blue cheese dressing and shredded cheese above 41F in ice bath, and raw beef in reach in drawer 49F. CDI items discarded or move for cooling. Repeat. Verification required.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility from 11/18 and today not keeping up with logging cooling temperatures and bagged temperatures. Verification required.Repeat

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed bagged mash potatoes and potato soup that was cooling and no temperature logs and over site over cooling process. Ice was melted in bins. CDI more ice added to cool food temperatures. Observed chicken pot pie and pot pie filling that was covered and in a melted ice bath. CDI items spread out and ice added and ensure food mixed to accelerate cooling.

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer in house to check high temp dish machine. Facility must have by next inspection to gain compliance with new rules. 4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed final rinse gauge that was not operational but unit was able to raise dish plate at 165F. Verification required. Repeat

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal items stored in food storage areas in kitchen and bar area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee touch mask and continue food prep. CDI hands washed and gloves changed. Observed employee go in and out of walk in and continue food prep. CDI hands washed. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and frozen spinach thawing in same 3 comp prep sink without dividers. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ramekins, bowls, plates, metal containers, and other containers that were soiled with food debris. Verification required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines with pink and black debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed salsa, gravy, and rice holding below 135F. CDI items reheated or discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomato halves at 45F and sliced tomatoes at 48F. Items were overpacked. CDI items discarded and replenished.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Checked logs for 8/31, 9/6, 9/19, and 9/21. Observed facility not checking/recording cooling temperatures every hour as stated in plan, hot holding logs missing for a couple days, cold holding for VP product not recorded for the mornings, and no information recorded for hot holding today for items in hot well. Verification required.

3-501.13 Use approved thawing methods. Thaw items under refrigeration, fully submerge items under water with no more than 70F of water running on top, or part of the cooking process. Observed spinach that was thawing under 83F water and caused product to reach 79F and observed steak thawed earlier at 67F. Suggest thawing under refrigeration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items that were wet stacked on during rack.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF. Observed final rinse gauge that was not operational but unit was able to raise dish plate at 165F. Verification required. Repeat. Suggest facility purchase a measuring device to check high temp dish machine.

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

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 food worker wash dishes at the dish machine, then go back to the prep line to begin working with food without washing her hands. CDI by instructing her to remove gloves, wash her hands and then put on clean gloves. 2 pts

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine reaching 150-160F on the final rinse. See #46 for more information. CDI machine was switched to chlorine during inspection and reading 50-100 ppm chlorine. Service call made during inspection. 1.5pts

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a white rolling bin of blacking seasoning where the label came off.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee wash hands and glove, but not put on a hair restraint before making salads.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF. Rinse gauge on the dish machine was not moving past 150F for the final rinse, however machine was checked with facilities thermo-label and the label turned from blue to orange to indicate final rinse temp of 160F is met. NC Food code requires a final rinse of 180F. Facility should get thermometer-labels that test for 180F final rinse water. Dish machine was checked with inspector’s plate thermometer and final rinse was 150F. Repair call made during inspection. Dish machine was switched to chlorine during inspection. CDI It was determined the booster heater was not working and the gauge is working so no points were deducted.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed facility switched over to chemical dish washing. Concentration was at 0ppm. CDI ECOLAB came out and found there was a block in the line and machine reached 100ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back ice machine with pink debris on chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bourbon glaze that is made in house with cooked onions, garlic, and beef stock held out at room temperature. No documentation provided showing sauced is nonTCS. Repeat. CDI items discarded. 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 shelf under monitor in kitchen in need of cleaning and caulking around handsink in need of cleaning.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee handle raw fish then change gloves to handle RTE food. CDI hands washed. Improvements made on handwashing and points will be maintained at 2 but will increase if issue persists. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed monte Cristo in ice well at 43F and New Orleans filling holding at 51F. CDi items moved to walk in for cooling. Improvements made on handwashing and points will be reduced to 1.5 but will increase if issue persists. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility packaging red beans and sausage without approval written in plan. CDI facility was able to provide updated recipe document.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees not washing hands between breading raw meat and going to RTE food. - REPEAT - CDI - Hands washed. - 2 - 2-301.14 Wash hands after activities that contaminate them. -P Observed employee handling personal cellphone then returning to food prep without washing hands. CDI - Hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking handsink by frying station. CDI - Trash can moved. Do not block handsink. - 0 -

3-304.15 (A) Gloves, Use Limitation - P Observed the following glove-use violation: employees touching gloved hands on clothing and masks, going from raw to RTE food, handling soiled and clean dishes, and using gloves to do different tasks and continuing food prep without changing gloves or washing hands. CDI repeatedly corrected and instructed for a handwash and glove change. Gloves should be considered as a utensil and only used for one task only. - 1.5 - 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over ribs in WIC. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of pickles stored uncovered in WIC. CDI - Pickles covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, bowls, trays, and utensils throughout facility stored as clean with food debris present. CDI - Items moved to dish machine to be washed/ rinsed/ and sanitized. - REPEAT - - 3 -

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed the final cook temperature of raw chicken at 151F. CDI - Chicken was cooked to 167F. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ribs hot holding on grill top at 109F. CDI - grill under ribs turned on and Ribs were reheated to 167F. - REPEAT - - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, lettuce, tomatoes, and pasta in prep top cooler holding between 47-50F. CDI - Ice bath made for items in prep top and items cooled down to 41F. Observed chicken holding at 48F in chicken-frying station. CDI - Chicken moved to WIC to rapidly cool. - REPEAT - - 3 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepped lettuce cooling in WIC with tightly-fitted lid. CDI - Lid was vented to allow for cold-air to flow around the product and remove heat. - 0.5 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored outside of sanitizer. Observed wet wiping cloths stored on prep surfaces. CDI - Wiping cloths moved to sanitizer buckets. - 0 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop stored in 75F water without running water spicket turned on. CDI - Running water was turned on. Observed bowl used as chip scoop stored inside of container. CDI - Bowl removed, scoop with handle used. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sweeping needed in walk in freezer. Observed prep-table shelves in need of cleaning. Observed floor inside of salad station reach in cooler in need of cleaning. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charger dangling into clean plates. Observed employee drinks stored on prep surfaces throughout facility. - 0 -

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee clean surface and handle garbage can and change gloves to go back to food prep. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, ramekins, flat bowls, bowls, and plastic containers soiled with food debris. CDI items moved to dish for cleaning. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot box that was holding broccoli casseroles at 126F. CDI items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep top unit that was holding TCS items above 41F from overnight. CDI items discarded. Repairman onsite to repair issue. Will follow up. Verification required. Observed portioned salads that were holding in salad prep unit at 45F. Items were not placed in cooler before storing. CDI items moved to unit uncovered to cool for service.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drinking while in the kitchen and not in a designated area away exposed food or utensils and equipment.

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 pouring salt into shakers with a bowl, where salt came into contact with hands was re-used to fill shakers and employee touch cooked potato with bare hands. CDI items discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, plastic containers, small plates, interior of tea urn, and small serving bowls soiled with leftover food debris. CDI items moved for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of front ice machine soiled with pink debris. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers that were wet stacked at dish machine area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service sticks used for burgers stored in soiled metal containers and soiled with food debris. CDI items discarded.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Observed ventilation in bathrooms and in meat walk in cooler that is in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black debris inside interior of ice machine.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed continuous monitoring system inoperable during inspection and unable to see temp logs before November 4th. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed frame of meat cooler, cook/chill heat sealer, and handles of units soiled with debris. 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 honey spill on floor of dry storage and ceiling vents in bathrooms in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda nozzle gun, tongs, ceramin dishes, slicer, metal container, and robo coup. CDI items moved for cleaning. Repeat. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only turning plate to 150F. CDI booster heater reset and dish plate reached 160F.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken for nachos that was cooked to 149-180F. CDI items placed in heated oven to finish to 198F. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce that was placed in walk in unit to hold at 61F. Then placed in ice bath to cool then placed ack for cold holding at 45F. CDI had facility uncover product and cool to remaining 4 degrees. Employees are not checking temperaures to verify 41F has reached.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside mixer, side table near walk in, underside of drink machine, and surface of ice cream storage are soiled with debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed protein shake bottle left in reach in unit and stored with food for service.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, salad bowls, ramakins, serving plates, and small bowls soiled with food debris. CDI items moved to sink for cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed both ice machines with pink and black build up and ice bins for drinks with black build up in upper interior corners.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon come off grill at 132-178F. CDI salmon finished to 166F. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cabbage and chicken for noodle soup that was labeled for 8 days. CDI dates changed. Observed tomatoes, and nacho chicken not labeled. CDI dates added.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed alfredo sauce that was in bagging process and temperature and time not recorded during process. CDI time added and temperature checked. Observed 9 bags of queso at 41-43F and taco meat at 42F from overnight cooling. Log sheets indicate products cooled to 33F and 35F respectively. CDI items discarded. Observed data logger that has not recorded temperatures for walk in unit (where ROP products held) for almost a month. CDI call made to get unit fixed. Observed incomplete cooling logs for potatoe soup and incomplete hot holding logs on april 22nd. Observed no PM checks for ROP products and not reheat records for ROP products May 1st. REPEAT. VERIFICATION REQUIRED... Ongoing noncompliance with HACCP may result in suspension of plan.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates, metal pans, and bowls that were wet stacked.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon, that was plated, cooked to 124-133F and chicken breasts cooked then placed in tray for holding at 156-163F. CDI items placed back in oven and cooked to required temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce that was just prepped and stored at 47F, broccoli and carrot portion bags that were overstacked at 46F, cole slaw at 45F and salsa at 44F in an ice bath. CDI items moved to be cooled down or discarded. Per state memo facility has a general comment on items that are 42-45F.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed 9 bags of mash potatoes that were holding from the night before from 42-44F. CDI bags discarded. Observed mash potatoes that were to be bagged for cook chill today being sealed in bags at 101-121F and placed in submarines for cooling. CDI items reheated. Observed mash potatoes being reheated in bags. HACCP plans states they have to be reheated before being bagged. CDI bags opened and placed in thermalizer for reheating. Observed employee not recording initial cool time for mash potatoes that were bagged. Verification required. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa, broccoli casserole, and shredded lettuce that were covered in plastic containers and stacked on top of each other. CDI items uncovered and split up into metal pans and cool properly. Repeat.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over carrot water and bucket of pickles CDI items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above bacon fat. CDI items relocated.

4-702.11 Before Use After Cleaning - P. Sanitize equipment and utensils before use and after cleaning. Observed slicer that was only wiped with sanitizer as cleaning process. CDI soapy water used and sliced washed then sanitized. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine reach 154F then 144F. CDI dishwashing ceased until repaired. Facility using 3 comp sink to clean items. Ecolab following up with unit will return to check it is operational. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates in freezer reach in and serving cups soiled with food debris. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken noodle sets that were labeled today when prepped and not yesterday when chicken cooked. CDI items discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed mash potatoes added to cook-chill ROP HACCP plan without an observed amendment from the state. Observed mash potatoes that was going to be bagged at 113-122F. CDI mash potatoes discarded and facility are stopped ROP for mash potatoes until amendment provided. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken noodle sets that were in closed plastic containers cooling in walk in unit at 47-51F. CDI items discarded.

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 all sanitizer buckets on the line that was at 0ppm. CDI buckets refilled. Suggest facility run santizer line in the begining of service to ensure and check solution before filling buckets.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed need of managerial control over cooling, methods and holding temperatures. 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 employees turning off faucet with clean bare hands. CDI- The faucet must be turned off with a clean barrier to prevent recontamination. All employees rewashed hands. 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 food employees putting on gloves without doing a handwash. REPEAT. CDI- Gloves were taken off and a handwash was done.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf In kitchen observed food employee filling container with water at handsink. REPEAT. CDI- Food employee was instructed to only use handwashing sink for handwashing. Also observed whisk inside of bar handsink. REPEAT. CDI- Whisk was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar handsink. REPEAT. CDI- Bartender provided paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at bar handsink and also at handsink on front line in kitchen. Handwash signs were provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer visibly soiled. PIC stated that slicer was used this morning and it gets cleaned after each use. Also observed mixer visbly soiled. CDI- Items were cleaned. Repeat. Observed plates and bowls on cook line soiled with food debris. CDI items moved to dish pit for cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P In walk in cooler observed pico cooling at a rate of 0.06. The rate is 0.12. CDI- Instructed PIC to place pico in shallow pans or inside the freezer so that it cools at the proper rate. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken tenders hot holding at a temperature range of 115F-122F. PIC stated that they were old chicken tenders and would be thrown away but food employee used a chicken tender for an order. Also observed cooked shrimp holding at 120F-123F. REPEAT. CDI- Shrimp and chicken were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese in flip top unit at 50F. CDI- Cheese was voluntarily discarded. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In walk in cooler observed rice not date marked. PIC stated that the rice was from the previous day. CDI- Rice was date marked. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf In bar area observed bartender using cleaning soultion to clean bar. Bucket with cleaning solution was not labeled. CDI-Bartender labeled container.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed employees not recording hot holding temperatures for potato soup after each batch pulled from thermalizer per HACCP plan. Observed incomplete cooling records for food on 11.01 and observed blank page for one day without any indication if no hot food prep or temperatures listed for cooling logs. Repeat. 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 pico that was in a covered plastic container and temperatures drop slower then appropriate cooling rate. CDI pico uncovered and spread out. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk cartoons being stored in cartoons on floor in walk in cooler and not above 6 inches from ground.

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

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 utensils at bar being stored in sanitizer water.

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

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 cracked floor tiles throughout the facility and also regrouting needed on floor tiles. Repeat.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed in need of controlling cooling and holding temperatures.

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 employeescome from outside kitchen, touching phone and clothes then put on gloves to handle food. CDI hands washed and gloves changed.

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 handling onion that was to be sliced for onion rings with bare hands. CDI onion discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at line handsink. CDI towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife stored in handsink. CDI knife moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees use gloves to touch clothes and handle food with damaged gloves. CDI gloves changed ands hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal covers, pot, serving bowls, tomato slicer, fryer basket, plastic containers, knife, and scoops soiled with food debris. Repeat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing. Observed employee checking chicken without cleaning thermometer. CDI thermometer cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Oberved ice machine with pink debris.

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 45F. -P Observed cooked pasta that was cooling in plastic containers and did not drop in temp after 40 minutes of no intervention. CDI ice added to increase cooling. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pico cooling in plastic container for an hour and only dropped 1 degree. CDI item placed on flat rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy, mac and cheese, and broccoli casserole holding below 135F. CDI items discarded or reheated. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce overstocked in prep top, sour cream, pico, shredded cheese, raw shrimp, raw tilapia, Cole slaw, ranch, raw chicken, and Monte Cristo sandwich holding above 45F in prep top and ice baths. Repeat.

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 milk, half and half, and heavy cream not dated. CDI items discarded.. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed records for Oct 1st missing and facility was operating that day, incomplete cooling records for bagged marinara. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta and pico cooling in deep plastic containers and did not drop in temperature overtime. CDI items placed in shalle containers and separated to increase cooling. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed baked potatoes stored on soiled Surface on expo line that was to be plated later. CDI potatoes discarded.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with cracked tiles and grouting and racks rusted that needs to be replaced. Repeat 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls soiled with debris and ceiling covered with dust and and black debris and vents in facility covered with dust.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and cell phone stored on surface where multi use utensils and food was stored. Repeat,

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observd bread, spring mix, celery, opened cheese, salt, pepper, and cut fruit for drinks uncovered. CDI items covered. Repeat. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over boiled eggs. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives, spoons, ramakins, bread plates, plates, bowls, coffee mugs, lemon slicer and plastic covers soiled with food debris. CDI items moved for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese and salsa holding below 135F. CDI items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed monte cristo sandwiches, raw tilapia held in an improper ice bath, slice tomatoes and shredded cheese held in prep top that was not checked to ensure it was turned on for service, leaf lettuce overstacked in prep top and milk that was held out on the counter at the bar. CDI items moved to walk in for cooling or discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomato vinagarette, pasta, diced tomatoes, pico, new orleans mix, lasagne, chicken thighs, and milk that was not dated. CDI items dated or discarded

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed 3 pans of crimped bag of alfredo sauce at 42-46F from the night before. Cooling logs have incomplete temp checks on 7.25 and 7.22 for alfredo. No reheat temps recorded for 7.20 and 7.19. Verification required. CDI alfredo 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 penne pasta that was cooling in walk in at large deep covered plastic containers, and sandwiches not properly cooling in wrapped packages, diced tomatoes placed in deep container during inspection. CDI sandwiches and tomatoes moved to freezer and pasta placed in ice bath. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitstaff preparing salads and food handling without wearing a hair restraint. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. Observed wait staff working with food while wearing long nails and polish. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff makin salads wearing bracelets and watches while handling food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed glassware shelving, mats to hold cups, interior of reach in, and surface of food container covers that were soiled with food debris.

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 floors with cracked tiles and grouting missing and in need of repair. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees with little knowledge of the major illnesses and symptoms. CDI by education and provided EHP poster.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pre-baked potatoes, citrus for drinks, salt, pepper, spring mix, bread, and flour that was not actively used and uncovered. CDI items covered. Repeat.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Clean thermometer before use and before storage. Observed employees use thermometers that were used to check food and not cleaned. CDI thermometers santized. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce in covered plastic containers to cool and salsa in large deep plastic container to cool in an ice bath. CDI lettuce uncovered and place in walk in freezer and salsa in smaller metal containers and placed in walk in freezer. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles and flooring in need of repairing in kitchen. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Oberved employee drinks stored on racks in reach in and walk in units and observed half eaten dessert stored with plates in reach in freezer. 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 employees not washing hands after handling trash and soiled walk in cooler handle and changing tasks from food handling. CDI hands washed. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees working with torn gloves, wipe gloves on clothes, use gloves to go in walk in and continue food prep, and push trash down in garbage and continue food prep. CDI gloves changed. Repeat. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw salmon and broccoli florets prepped at same back sink. Raw an RTE foods shall be prepared in different locations. CDi items moved to separate locations. Repeat, 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple food items throughout facility that was not actively cooling and uncovered. CDI items covered.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only reach max heat of 158F. Booster heater not operational. CDI machine coverted to chemical. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, small bowls, sauce cups, ramakins, mixer bowl, blenders, spoons, and preforated pans soiled with debris. CDI items moved to dish for cleaning. Repeat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean before use and before storing. Observed employee wipe food debris from thermometer with gloved hand and not sanitized. CDI sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed batches of mash potatoes in hot box and steam well holding at 136-122F and broccoli casseroles at 93F in the center. CDI items pulled for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoe vinegarette, ranch dressing, cesar dressing, diced chicken, diced tomatoes, shredded cheese, cole slaw, cabbage, spring mix, salsa, sour cream, shredded lettuce, chipotle mayo, and mozzerella cheese at 50-68F in prep top. Prep tops in 3 units that were not turned on and holding foods above 45F overnight. Observed cole slaw, mayo, and dressing in waitstaff reach in above 45F. Milk in bar reach in at 50F. CDI items discarded and units turned on and working.

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 tomatoe vinegarette, diced tomatoes, ranch dressing, diced chicken, diced tomatoes, mozzerella, cabbage, slaw, salsa, pico, spring mix, lettuce, potato skins, pasta, grilled chicken breasts, boiled eggs, whole potaoes, milk, and vegetable mix bags not dated. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on junior burger on kids menu. No comminuted meat is allowed for sale on a children's menu. Verification required.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed critical limit for cook CCP not recording temperature but time food prepared. Incomplete documentation of cooling where records stop at food temperatures last recorded at 65F and not 41F or below. Observed temperatures refrigeration temps of bags in walk in not recorded on logs. Facility has data logger in house and is able to record temperature of walk in. 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 pasta cooling in large plastic lexan pan and temperature dropped 2 degrees in over an hour. CDI pasta placed in ice bath and actively agitated. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed washed tomatoes that was stored back in original box where soiled tomatoes were stored.

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 buckets that were at 0ppm and one bucket that was soiled with oil debris. CDI buckets changed. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed santizer buckets stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in, reach in freezer and coolers, microwaves, exterior of mixer, handles of soda gun, blender base, racks above prep area soiled with debris. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles and and flooring needing repair in kitchen. Repeat. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed drain at dish machine that was clogged. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored on rack in walk in with food for the facility on top rack. CDI item discarded.

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 employees go to handle soiled walk in cooler handle, go from raw to RTE food, and touch garbage can and change gloves without handwashing. CDI hands washed. 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 employee wash hands for less than 8 seconds, handle soiled faucet without a barrier, and wash one hand and leave the other hand gloved for later use. CDI gloves discarded and educated on proper handwash. Re-training on handwashing needed.

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 bagging cheese curds with bare hands that would be fried for later use. CDI container discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above raw vegetables. CDI items relocated. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to go in and out of walk in, handle trash and wipe gloves on clothes and continue working with food. CDI gloves discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed employee use thermometer and store without cleaning each time. CDI item cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, ramakins, bowls, metal racks, metal pans, and utensils covered with food debris on line, back storage area, dish area, and by wait station. Verification required 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine reach 10ppm. unit fixed where chlorine reached 50ppm. Ecolab still coming to check unit.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken that was cooked to 158F and a second time from 165-148F. CDI items palced back on grill to 167F. Repeat. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pico, tomato vinigarette, pasta, sliced chicken, spring mix, cut lettuce, shredded lettuce, corn salsa, pineapple pico, bags of mozzerella, cole slaws, milk, grilled chicken, spinach dips, and portioned taco meat not dated. CDI items dated 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cole slaw dated with an 8 day shelf life. CDI date changed. Foods shall be held for 7 days at 41F or below or 4 days if 42-45F.

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 pasta that was cooling in large shallow plastic lexan pan in walk in. CDI items stirred and placed in freezer for cooling.

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 bucket that was soiled with debris. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket stored on floor in prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans that were wet stacked. Repeat. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled metal pans stored in can wash are and mops stored on top of pan. CDI items relocated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean utensils racks, rolling food racks/carts, handles on reach in and walk in, interior of reach in units, doors of reach in and walk in, clean side of drainboard at dish machine soiled with debris.

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 floors in need of regrouting. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls, vents in bathrooms, sinks, and floor drains soiled with debris. Floor drain by prep area that was stopped up with food and not allowing water to drain. Drain unclogged.

General comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above ready to eat items in the walk in cooler. - CDI - items started to be rearranged during the inspection.

Repeat violation 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken cooking on the grill. The employee stated it was done cooking and ready to serve. The internal temperature was 145F. CDI - explained that chicken is required to reach an internal temperature of at least165F for a final cook temperature; instructed to let the chicken cook longer. The chicken reached 178F. The employees must use thermometers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items above 45F in the prep unit on the cook line. CDI - items that were in the unit overnight were voluntarily discarded. The other items were placed in an ice bath in the walk in cooler to cool (see temperature chart).

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer spray bottle stored on top of the ice bin while the ice bin lid open at the bar. CDI - bottle was removed.

Repeat violation 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 containers of water unlabeled on the cook line.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. Improvement noted since last inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken cooking on the grill. Employee stated it was ready to go out; internal temperature on the thickest part was 150F. CDI - chicken continued to cook and reached at least 167F.

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 45F. -P - Observed tortilla soup cooling in the walk in cooler. Soup started cooling at 12:00 pm. At 1:13 pm the soup was 127F. At 2:17 pm the soup was 101F. Soup did not reach the time/temperature requirements. CDI - PIC voluntarily discarded the soup. Observed a pan of cooked mushrooms at 90F and another at 79F at 1:30 pm in the walk in cooler. Mushrooms were cooked at 10:30 am. CDI - PIC voluntarily discarded the containers.

Repeat violation 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 3 containers of water not labeled on the cook line. CDi - containers were labeled.

General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed severs assembling salads without hair restraints.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the middle and left doors of the 3 door prep unit. PIC, Kim, stated they would be replaced on Monday.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the gaskets at the bar.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw pork stored above cooked ribs in the meat walk in cooler. CDi - raw meat was moved. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee grab raw burgers with gloves, touch a burger press, spatula and a bun with the same gloves. CDI - stopped employee. Explained when gloves need to be changed. Employee discarded gloves, washed hands and put on new ones. The bun was discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed the dish machine not reaching a surface temp. of 160F. PIC discovered the booster was off. CDI - booster turned on and dishes were rewashed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several plates and bowls stored as clean with food debris. CDi - items were sent back to be rewashed,

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 containers of water and one of Dijon not labeled on the cook line. CDI - items were labeled

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