QUEEN PARK SOCIAL

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed sanitizer bottles stored above utensils and with clean dishes. EHS advised that toxic material should be stored to avoid contamination of facility equipment/food. CDI- PIC relocated the spray bottles -1- 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed a spray bottle with sanitizer/cleaner (PIC was unsure) with no label. CDI- PIC emptied the spray bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several gnats flying throughout facility during inspection. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf EHS observed two heavily dented cans stored in dry storage area. When asked about the cans, PIC stated they use the dented ones. CDI- EHS provided education and PIC segregated the dented cans. -0-

4-501.11 Maintain equipment in good repair. Observed flip top lids on prep unit in disrepair during inspection. Repair. **REPEAT** -1- 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 rusted shelving in WIC, dry storage and clean dish storage. **REPEAT** -1-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed several bags of trash and loose items in the dumpster area that could attract pests. -0-

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 the floor on the cook line with low grout. **REPEAT** -0.5- 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. EHS observed vent cover with heavy dust build up. EHS observed the floors and walls of the facility in need of more frequent cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers stored as clean with visible sticker residue present. Dishes were stacked so that the sticker residue is touching the food contact surface of the dishes. CDI- Itmes were taken to dish to be w.r.s. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer solution at 100ppm. CDI- PIC replenished sanitizer solution with sanitizer at 200ppm. -0-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoops in dry goods with scoop handles in product. CDI- PIC removed handles from the product. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed flip top lids on prep unit in disrepair during inspection. Repair. 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 rusted shelving in WIC, dry storage and clean dish storage. **REPEAT** -1-

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 the floor on the cook line with low grout. Repair. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed that facility did have paper towels and soap the hand sink near the ice machine. CDI- PIC replaced soap and paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in the cook line make unit to be above 41F. (See temperature chart). Items were taken to WIC/RIF to cool since they had been placed on the line from the WIC less than 4 hours ago. Discard tomatoes, coleslaw, buffalo dip, cut lettuce and shredded cheese were able to be cooled, all another products were voluntarily discarded. 3 DAY VR REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies and gnats throughout the facility.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoops in dry goods with scoop handles in product. CDI- PIC removed handles from the product. **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic pans wet stacked in clean dish storage. CDI- PIC took dishes to dish machine to be w/r/s.

4-501.11 Maintain equipment in good repair. Observed flip top lids on prep unit in disrepair during inspection. Repair. 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 rusted shelving in WIC, dry storage and clean dish storage. Replace.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handsink. -CDI- PIC relocated items. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at dish machine at 0 ppm chlorine. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMP SINK TO W/R/S until repairs can be made.** **REPEAT** -3- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 with bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in container with debris. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed cold drawers not in use due to not properly functioning. Repair. **REPEAT** -1- 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 rusted shelving in WIC, at drink dispenser, and at chemical storage. Replace.

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 dust build up on top of ice machine and oven. Increased and more thorough cleaning frequency recommended. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsink near prep sink. -CDI- EHS provided signage. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over cooked brisket in WIC #2. -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 shelled eggs stored below raw beef in WIC. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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- Observed final rinse temperature at dish machine >160F. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMP SINK TO W/R/S UNTIL REPAIRS HAVE BEEN MADE** -1.5- 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 .

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 Alfredo sauce that did not cool below 70F within 2 hours. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee meds stored in food/clean container storage area. -CDI- PIC removed. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed 2 bottles of hot shot and one bottle of round up. -CDI- PIC removed items. **REPEAT** -1-

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 Alfredo sauce that did not meet cooling parameters. Item was found cooling in large dense metal container with no active stirring. Observed cut lettuce cooling at a slow rate. Item was found cooling in a large full plastic bowl. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that did not meet cooling parameters and separated lettuce onto sheet tray to facilitate rapid cooling. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 container with no handle stored in flour. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed item. -0-

4-501.11 Maintain equipment in good repair. Observed cold drawers not in use due to not properly functioning. Repair. **REPEAT** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling and ac/vent covers throughout kitchen area. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee meds stored in food storage/ clean container storage area. -CDI- EHS educated PIC on proper storage of employee items and PIC removed items. -0-

2-301.14 (B) Wash hands after using the toilet room. -P- Observed PIC return from toilet room without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed red peppers in WIC with white buildup. -CDI- PIC voluntarily discarded items. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pooled eggs stored over panko crumbs in WIC #2. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 whole muscle pork stored under beef patties in WIC #2. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 items prepared over two hours ago above 70F; chicken broth at 122F, marinara sauce at 81F, salsa Fresca at 72F and spinach dip at 75F. Observed Philly egg roll mix prepared this morning at 61F. -CDI- PIC voluntarily discarded items. -1.5- 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in WIC and cold drawers above 41F. Refer to temperature chart. Observed ambient air of WIC at 40F. -CDI- PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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-/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 items improperly date marked such as salsa, black beans and queso date marked 9/3-9/10 (discard should be 9/9), salsa Fresca, Philly egg roll meat, and spinach dip date marked 9/9-9/18 (discard should be 9/15). Observed items past date mark; queso 9/3 (discard 9/9), macaroni noodles (8/22-8/30), rice and black beans 9/3 (discard 9/9), and Philly sauce containing cooked onions and fresh garlic and oil (8/28-9/3). -CDI- PIC voluntarily discarded of all items past date mark and properly date marked other items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed a bottle of hot shot. -CDI- PIC voluntarily discarded. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today that did not meet cooling parameters. Items were found cooling in large plastic containers with lids, filled to the top and with no active stirring. Observed other items prepared today cooling in plastic wraps and stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC discarded items past temperature and removed plastic wraps from items prepared today. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head covering. -0-

4-501.11 Maintain equipment in good repair. Observed lowboy door popping open once one side of door was closed. Repair. Observed rusted shelving in WIC and dish drying rack. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed food employee not able to answer EHS’ questions about foodborne disease. -CDI- EHS educated food employee and provided literature. -0- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage container with no lid. -0.5-

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 less than 20 seconds and use a cloth to dry hands. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. 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 . 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in prep sink. -CDI- EHS educated food employee on only washing hands in handwashing sink and food employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food employee using handwashing sink to hold spinach to be used for food prep. -CDI- EHS educated food employee on proper use of handwashing sink and food employee removed items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not functioning at handwashing sink due to needing batteries. -CDI- PIC replaced batteries. **REPEAT** -2-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken skewers stored over RTE pasteurized crab meat in WIC #2. -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)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pineapples stored over RTE fruit salad in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside of ice machine chute. Increased and more thorough cleaning frequency recommended. **REPEAT** -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Prep unit: Observed roasted tomatoes date marked 5/1 (discard 5/7), observed noodles date marked 5/6 (discard 5/12), housemade chimichurri sauce containing fresh garlic and oil, housemade scallion sauce containing cooked onions, housemade black garlic sauce containing fresh garlic and oil, date marked 5/2 (discard 5/8), black beans 5/3 (discard 5/9), and 2 containers of wings date marked 5/5 (discard 5/11). Observed whole milk and half and half with no date marks. Cold drawers: Observed caramelized onions date marked 5/3 (discard 5/9). Lowboy: Observed housemade pineapple jerk sauce containing cooked carrots date marked 5/2 (discard 5/8). WIC: Observed chicken wings and fries on cooling racks with no date marks. Observed brisket date marked 5/6 (discard 5/12), 4 containers each of housemade chimichurri and scallion sauces date marked 5/2 (discard 5/8), 6 containers of chipotles ranch (containing canned chipotle peppers) date marked 5/2 (discard 5/8), 2 containers of pineapple jerk sauce date marked 5/2 (discard 5/8), and 7 containers of housemade orange chipotle sauce (containing canned chipotles) date marked 5/2-5/4 (discard 5/8-5/10). -CDI- PIC voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in clean dish storage areas. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee drink stored on prep table shelf. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink by ice machine blocked by boxes and rolling cart. CDI- PIC moved boxes and rolling cart. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1/3 hand sinks without soap. Replace soap. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2/3 hand sinks without paper towels available for use. Replace paper towels. -2pts- REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup around opening to ice chute in ice machine. Clean per manufacturers instructions. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef skewers at 44F in cold holding drawer. CDI- PIC voluntarily discarded. -1.5pts- REPEAT No escalation in points due to improvement in cold holding. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes wet stacked on clean dishes rack. -.5pts- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. REPEAT -.5pts-

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 two lightbulbs under grill hood not working and two LED lightbulbs in front of grill hood flickering. Replace all 4 lightbulbs. -0pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2/3 hand sinks with no paper towel available. Paper towel placed at each hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 2/3 hand sinks with no soap available. CDI - Soap was placed at hand sinks.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw seafood stored above Fully Cooked Wings inside the RIC Drawers below the grill. CDI - Storage order was rearranged. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored above washed/chopped produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed couple of metal pans with food debris present on the food contact surface, stored as clean. CDI - Pans were moved to dish machine to be properly W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS foods on the make-line above 41F. CDI - Items were placed on Ice Bath to rapidly cool. Establishment will hold items in ice until prep unit is functioning properly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of Greek Chicken and Taco Beef held longer than 7 days. CDI - Items were voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment could not provide a thin probe thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door open without protection from out door pests.

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

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 bowl with no handle used as scoop for sugar. Bowl/cup was left submerged in the sugar. CDI - Bowl was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored on clean drying rack wet nested.

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

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 hard to reach areas of floors and walls with food and dirt build up. Hard to reach areas are underneath and behind equipment. Clean areas as often as needed to prevent and reduce the build up.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed an employee using hand sink near prep line to fill metal container. CDI- PIC provided employee with education on the purpose of hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- REPEAT- EHS observed unwashed produce stored above RTE foods in plastic containers. CDI- PIC corrected storage order. NOTE: Improvement noted from last inspection so point deduction has remained the same. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine at 0 ppm cl. PIC contacted vendor for repair and maintenance. PIC set up 3 comp sink for manual ware washing. A VR will occur within 3 days to ensure dish machine is functioning properly. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - REPEAT- EHS observed milk without a date, two large containers of blanched fries without a date, two large containers of cooked chicken wings without a date, meatballs dated for 6/7, and cooked philly meat dated for 6/14. PIC voluntarily discarded all items. A VR will occur within 3 days. EHS has recommended facility to implement a RCP. EHS provided PIC with MCPHD template. 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 two clear bottles of cleaner or sanitizer not labeled. CDI- PIC removed bottles and emptied contents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door open without protection from out door pests.

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 hard to reach areas of floors and walls with food and dirt build up. Hard to reach areas are underneath and behind equipment. Clean areas as often as needed to prevent and reduce the build up.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - REPEAT- Observed two employee cups stored on food prep top near food and clean utensils. CDI- PIC moved items away from food prep areas.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P - EHS observed raw shell eggs being received above 45F ambient air. PIC stated items were not received under refrigeration that a personal car was being used for transportation. CDI- PIC voluntarily discarded the eggs. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - EHS observed raw shrimp on the menu with an asterisks stating the item may be raw or undercooked. PIC stated only ground beef is cooked to to order. CDI- PIC showed EHS an online menu that has been updated and paper menus will be replaced within the week.

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. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed raw ground beef stored above whole raw pork belly. Observed raw fish stored above RTE carrots. Observed unwashed produce stored above washed cut lettuce, cut cabbage, commercial sauces and juices. CDI- PIC was able to correct the storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed black beans, green avocado sauce, philly rolls, and raw chicken above 41F see temp chart. CDI- PIC was able to place all items in walk in cooler to quickly cool. Green avocado sauce was voluntarily discarded by PIC due to expired date. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT- - EHS observed pico (2/7), made in house avocado green tomato sauce (2/8), pork (2/18) and blanched fries (2/8) all past time temp window of expiration. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure proper date marking is occurring. NOTE: PIC informed if violation is noted again during a visit or inspection permit action will occur with a RCP encouraged to be implemented for tong term compliance. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster lids and debris all around the area.

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. 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 a couple ceiling tiles to be absent or not in place.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phones stored on food prep tops.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed an open cup and twist top water bottle stored on food prep top near food and clean utensils. CDI- PIC moved items away from food prep areas.

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 3 vegetable slicers stored clean with food debris left on them. EHS also observed plastic and metal containers with food debris and sticker residue left on them stacked together . DI- PIC had an employee clean items properly and sanitize in dish machine.

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 4 containers of queso cheese at 78F and had been cooling longer than two hours according to PIC. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed two large containers of chicken wings, beans, steak rolls, and fries without dates. CDI- PIC voluntarily discarded all items. ‘

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 4 containers of queso cheese not cool quickly during first parameter. Also observed cut lettuce and cut tomatoes attempting to cool in a low boy cooler. CDI- PIC voluntarily discarded the cheese and moved cut tomatoes and cut lettuce to walk in cooler to quickly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open without protection form out door pests. Air curtain was not functioning.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed a dented can stored with wholesome cans. CDI- PIC voluntarily discarded the item and stated all dented cans are kept int he office to be discarded or held for credit.

6-301.14 Post a handwash sign at each handsink. - Observed no handsinks with hand washings signs in the kitchen. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed bar items stored in both handsinks. CDI- PIC removed items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - REPEAT- Observed inside ice machine with minor black build up on the ceiling. NOTE: No point deduction occurred from last inspection since last inspection has been an improvement and violation comments dealt with 2 other violations and proper sanitization, however point deduction will occur if violation is noted again. .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 three large containers of chicken wings without a date. Observed philly rolls without a date. Observed rice dated 9/17 and chicken stock dated 9/21. CDI- PIC was able to date chicken wings and philly rolls. PIC voluntarily discarded rice and chicken stock.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed steaks and burgers on the menu without any parts of consumer advisory. A VR will occur within 10 days to ensure the consumer advisory is correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facilities kitchen, dry storage, and bar areas. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed construction workers leaving back door open and it not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored on clean drying rack wet nested.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. - PIC was unable to provide written procedures for vomiting and diarrheal clean up events. PIC was unaware of the requirement. CDI- PIC was provided links to written procedures. PIC printed and provided written procedures for vomiting and diarrheal clean up events by the end of the inspection.

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 - REPEAT- Observed unwashed produce stored above RTE carrots, celery, sauce, and syrups. CDI- PIC corrected the storage order. NOTE: Point deduction has remained the same since inspection form violation had several code violations documented.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -REPEAT- Observed ice machine walls on inside with dark build up. 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 three veggie slicers/dicers stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned and sanitized before next use. 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 high temp dish machine functioning at 156F-157F. PIC set up 3 comp sink for quat sanitizing. PIC contacted dish machine service provider. A VR will occur within 3 days to ensure proper sanitization is being achieved for food contact surfaces.

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 large plastic container of chicken wings covered at 45F attempting to cool in walk in, observed large covered container of buttermilk made in house ranch at 56F in walk in attempting to cool, and raw chicken at 45F in a cold hold drawer all attempting to cool. CDI- PIC moved all items to walk in cooler with ice bath and or on sheet pans to quickly cool.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

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. -REPEAT- Observed unwashed produce stored above washed and RTE foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -REPEAT- Observed several items that had been cooled yesterday at 41F and below without any coverings. 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 eggs stored above cooked Brussels. Observed raw shrimp stored above cut Rte carrots. CDI- PIC was able to correct storage order since no physical cross contamination was observed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine walls on inside with dark build up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a majority of metal pans stacked together wet.

4-502.11(A) Maintain utensils in good repair. - Observed several spatulas and spoons damaged.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lids and doors open. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster area with over flowing trash and trash on the ground.

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- Per conversation with PIC wait staff will use bare hands to place cut RTE fruit on cups. CDI- Education provided. No point deduction since only discussion occurred.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed two bar sinks without soap. CDI- PIC provided soap.

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 produce stored above washed and RTE foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several items that had been cooled yesterday at 41F and below without any coverings.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT- Observed several spoons and metal containers stored clean according to the pic with food debris and grease residue left on them. CDI- PIC moved items to three comp sink to be properly cleaned before next use. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed high temp dish machine functioning at 148-158F. A VR will occur within 10 days to ensure the correct high temp sanitization is provided. PIC stated 3-comp will be used until the dish machine is functioning properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety- 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 on date marking please visit: http://meck.co/FoodSafety - Observed philly meat, philly cheese rolls, artichokes, mac n cheese, cooked beef, cut lettuce, cooked ground pork (12/10), and cooked Brussel sprouts (12/13) either expired or not dated from prior day prep. CDI- PIC voluntarily discarded all items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed several bottles of cleaners and windex without a label. CDI- PIC labeled.

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 in use squeeze bottles and shakers on cook line without a label.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection certification. At least 1 employee with ANSI food protection certification shall be present during all hours of operation. Have more staff attain certifications.

2-301.14 When to Wash - P - Employee handled raw philly steak and went straight to handling cut peppers and bread without changing gloves or washing hands. Employees must wash hands when going from handling raw animal foods to non-raw foods, and prior to donning gloves. CDI - Employee instructed to discard gloves and wash hands. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw bacon stored on shelf above cooked chicken in the walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Raw bacon moved to shelf below cooked chicken. // 3-304.15 (A) Gloves, Use Limitation - P - Employee handled raw philly steak with gloves on hands. Employee then used same pair of gloves to handle bread and peppers. Employees must discard gloves when switching task. Do not use same pair of gloves with raw animal foods and then ready-to-eat foods. CDI - Bread discarded and employee instructed to discard gloves and wash hands.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Dicer had visible buildup on it and was stored as clean. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Dicer taken to dish machine to be rewashed. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Blue cheese dressing and chipotle ranch dressings in ice bath measured 47F and 57F, respectively. Lettuce measured 49F in cooler drawer and blue cheese in make top measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - Lettuce discarded. other items were moved to walk-in cooler because they had been in ice bath and cooler for less than 2 hours.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Milk in sandwich cooler bottom was not date marked. TCS ready-to-eat foods shall be date marked if held for longer than 24 hours. CDI - Milk discarded. 0 pts.

3-501.15 Cooling Methods - PF - Cooked mushrooms measured 80F and were actively cooling in make-unit bottom. Boiled eggs measured 53F and were cooling in make-unit top right after boiling and peeling. TCS foods shall be cooled using equipment that is designed to rapidly cool foods such as the walk-in cooler or a freezer. CDI - Items moved to walk-in cooler to continue cooling. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Cut avocadoes in sandwich unit top still had stickers on them. Fruits and vegetables must be thoroughly washed prior to use. Remove stickers when fruits and vegetables are washed. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Cup stored in container of dragon fruit in the walk-in cooler and cup stored in ice bin at bar. In-use utensils must have a handle. The handle must not contact the food or ice. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Shelves beginning to chip in the walk-in cooler. Equipment shall be maintained in good repair. Replace rusted shelves. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Hose attached to water line near dish machine has no backflow prevention device. Either install a backflow preventer rated for continuous pressure, or install a vacuum breaker and remove the hose attachment after each use. VR - Verification required within 10 days that backflow has been installed on line.

6-301.14 Post a handwash sign at each handsink. Observed handsink in kitchen without hand washing sign. Handwashing signage in place at other hand sinks. -0 points-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine unable to achieve a rinse temperature of 180F or greater. PIC has called a technician for service. PIC has been advised to sanitize equipment and utensils in three compartment sink until repairs are made. A VR is scheduled for 3/29/2021 to determine if establishment is in compliance. -1.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed bar handwashing sink with leak. PIC stated a technician has been called for repair. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Recommend keeping sliding doors closed to prevent rodent or insect infestation. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in reach in cooler above customer food. Observed employee drinks stored on food prep surfaces. CDI - PIC moved employee food to a designated area and employee drinks were discarded. -0.5 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw ground beef sliders stored over tomatoes and celery in prep cooler. CDI- beef tray moved where contamination could not occur. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Chicken wings uncovered in walk-in cooler. CDI- tray covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prep cooler at line holding food above 41F. Refer to temperature chart above. All TCS food voluntarily discarded. Verification of effective service within 10 days.

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 speed cart with wings, pulled pork, prime rib not date marked. CDI-allowed to date mark.

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: Hummus in dense high volume, covered, cooling in walk-in at 71 F. Hummus broken down into smaller portions. hummus began cooling properly. Roasted beets cooling at room temperature 98 F. CDI-Beets transferred to walk-in cooler and began cooling properly.

5-205.15 Maintain a plumbing system in good repair. Plumbing not connected to one handsink at bar area. Return visit within 10 days to verify repair.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored under raw beef in walk in cooler. CDI by correcting storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of corn stored on ice bed measuring above 41F. CDI by voluntary disposal. PIC directed to no longer use ice bed as a means of cold holding.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes after washing and sanitizing.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink with no paper towels. CDI by replacing paper towels.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of raw shrimp stored under raw beef in walk in cooler. CDI by correcting storage order.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine measuring below 180F on final rinse. CDI by turning on booster heater and allowing the machine to reach proper temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles in walk in cooler with no labels.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling container with water from handsink. CDI by intervention and education.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not measuring at 160 or above on thermoplate. CDI by PIC calling technician who was able to repair unit. Dish machine was reading properly at end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in walk in cooler measuring above 45F due to walk in cooler not functioning properly. CDI by voluntary discard.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of turkey meat in walk in cooler 2 one day past 7 day shelf life window. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not functioning properly.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauce with no labels.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed reach in coolers with broken gaskets.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Employee cleaning fryers observed storing equipment inside handsink. CDI: equipment removed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Lemon wedger, dicer, potato slicer, metal pans, ladle, and tongs all stored as clean with food debris remaining. CDI: all items were removed and stored at dish area for recleaning. Return visit needed by 4-5-18 for risk control plan.

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. Steak butter inside prep cooler with expired 7 day date of 3/9; caramelized onions and cream of mushroom soup dated 3/17; goat creme and kielbasa sausage dated 3/19 inside walk-in cooler with expired 7 day dates. CDI: products out of date were discarded.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans and plastic containers stored wet on dish shelf.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service cups stored on the floor in hallway and dry storage room.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Worn and gouged cutting boards observed stored on shelf below prep table. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezer in use inside kitchen at cook area.

General Comment: 0 pts - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on shelf next to and above clean plates. CDI: drinks discarded.

Repeat: 3 pts - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris remaining on metal pans, chopper, slicer and lettuce spinner. CDI: removed and stored at dish area to be recleaned. Observed metal pans stored with with sticker residue. CDI: stored at dish area for recleaning.

Repeat: 1.5 pts - 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 incorrect dates on salad mix, cole slaw, veggie burgers stored in walk-in cooler and fried and baked wings stored in grill cooler. CDI: dates were corrected. Observed dates not legible in walk-in cooler and meat cooler. CDI: dates changed to be more clear.

Repeat: 0.5 pts. - 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. -. Observed macaroni and cheese noodles cooling in large batch and covered inside walk-in cooler. CDI: separated into sheet trays and stored on cooling rack.

Repeat: 0.5 Pts. - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket of quat solution at 50ppm. CDI: corrected to 200ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed quat sanitizer buckets stored on the floor at bar.

General Comment: 0 pts. - 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer in use inside kitchen area.

Repeat: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food equipment including can opener, lemon wedger, potato slicer, and veggie chopper stored as clean with visible food debris remaining. CDI: removed from shelf and stored at dish machine area for recleaning. Observed build-up inside ice machine. CDI: cleaned during inspection. Observed date mark labels and residue remaining on pans stacked on dish shelf. CDI: pans removed for recleaning.

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. 1.5 pts. Observed a large stock pot of veggie stock and a large container of queso cooling in walk-in from overnight above 45F (see temp chart). Products did not meet proper cooling parameters. CDI: products discarded. Observed a large container of pulled chicken also cooling overnight at 50F inside walk-in cooler. CDI: Product discarded.

Repeat: 1.5 pts. 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 2 containers of avocado ranch dressing dated 8/29 and 9/4 and a container of black beans dated 9/14 in walk-in cooler with expired 7 day dates. CDI: all products discarded.

General Comment: 0 pts. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at dish sink, coming out of dispenser, and in red buckets too strong above 400ppm as indicated by testing strips. CDI: sanitizing solution was diluted. Dispener needs to be checked. Verification required by 10/5/17

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a large pot of veggie stock, a large container of queso, and a large container of pulled chicken tightly wrapped and covered cooling inside walk-in cooler. CDI: products discarded; discussed proper cooling methods with PIC and GM.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 pt. Observed several drain flies at bar area and inside kitchen. Pest control will be notified and proper cleaning will be done especially at the bar.

General Comment: 0 pts. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 1 sanitizing solution bucket stored on the floor.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Observed prep cooler gaskets torn. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non NSF chest freezer in kitchen. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply grooved cutting boards stored in kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Neither chef who walked through with me had certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal beverage stored above clean drainboard of dish machine. Discarded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Continue educating employees.

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 bartender touch lime while garnishing a drink. You must use a utensil to do this.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Missing paper towels at bar hand sink. Supplied. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher in one hand sink at bar, glasses in another hand sink at bar and a pan in one kitchen hand sink. Clear all as these sinks can only be used for hand washing. Observed hand sink in prep room blocked by ice bins. Keep clear.

4-501.114 Maintain sanitizer at correct concentrations. -P Bar dish machine is reading lower than 50ppm Chlorine sanitizer. Return visit required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed dressing sitting out for too long at 73F. Discarded. Put on ice immediately after bringing from walkin cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella, pico, guac, lettuce in make unit and on ice without date markings. Return visit required to ensure all hazardous foods are date marked once opened or prepared.

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 cups and container boxes on floor in dry storage.