MIDWOOD SMOKEHOUSE/GK

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed food in walk in cooler and in prep unit that was not cooling and uncovered. CDI- Items were covered. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed two dicers, a few metal pans, and a few cast iron skillets with visible food residue present being stored on clean dishes shelf. CDI- Items were taken to dish area to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed two briskets being held below 135F in hot box. PIC stated they were to reheat the items. EHS observed food employee take 1 brisket out of the oven and PIC temped item. EHS asked if item was at temp, PIC stated it was at temp. EHS temped the brisket and found it to range in temperature from 141-170F. EHS observed some parts of the food reheated to only 141F. EHS instructed that all parts of the brisket should be 165F. PIC placed brisket back into oven. CDI- Briskets were reheated to 167F in oven then placed in hot box for hot holding. -0-

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. EHS observed 4 briskets wrapped in paper in the walk in cooler, PIC stated that they were placed in cooler last night after cooking. EHS temped briskets which ranged in temperature from 43-48F. These items have missed the window for cooling. CDI- PIC voluntarily discarded the briskets. **REPEAT** **FULL POINTS** -3- 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 EHS observed two briskets in the hot holding box below 135F (see temp chart). CDI- Items were reheated to 167F and placed back into hot box for service. -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 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 EHS observed four briskets that had been cooling since the night prior wrapped in paper and stored in the top corner of the walk in cooler. Briskets were on a speed rack in the corner of the walk in cooler where to product was not able to receive direct airflow. CDI- Briskets were voluntarily discarded. **REPEAT** **FULL POINTS** -1- 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pulled pork that was pulled to portion at 7AM, placed back into the cooler around 7:30AM per PIC. At 11:45AM EHS observed that the pulled pork was at 56F. CDI- PIC voluntarily discarded the product. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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 sliced cooked brisket in WIC with a date mark of 1/15-1/21. CDI- PIC voluntarily discarded the product. -0- 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 facility cooling multiple pans of beans in the WIC on speed racks covered with lids and tightly stacked. Observed chicken taquito filling cooling in WIC with a tight fitting lid. Observed pulled pork cooling in WIC covered tightly with plastic wrap. CDI- Beans were uncovered and moved to WIF, chicken mix was uncovered and pulled pork was voluntarily discarded. -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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking. -0.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above prepped and ready to eat products. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 plate, a 8 stack of plastic trays with visible food debris present. Observed multiple metal pans and plastic containers throughout the facility with stickers residue. Metal pans and plastic containers were stacked so that the sticker reissued was touching the food contact surface. **REPEAT** SEE COMMENTS 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 beef ribs in the walk in the cooler at 47F. PIC stated that item had been in cooler since the night prior cooling. EHS observed that facility had no completed cooling log for this product. CDI- PIC voluntarily discarded the ribs. 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 pulled pork in the hot box near the line steam wells holding below 135F (see temperature chart). CDI- food employee reheated pulled pork to 170F. **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 .

3-501.15 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 beef ribs that missed the cooling parameters was wrapped in paper and sat on a sheet tray. EHS observed that facility did not complete cooling log for the product. Observed cooked wings and shredded cheese being cooled in the walk in cooler in deep covered containers. Cooling rates for both produces were too slow. CDI- Beef ribs were voluntarily discarded and wings and cheese were moved to shallower pans and placed in the walk in freezer. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food employee wash jalapeños and then placed them back into the cardboard box they were delivered in. CDI- EHS provided education and food employee rewashed the items.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying dishes with a cloth. CDI- EHS intervened and notified PIC that dishes would need to be rewashed. CDI- items taken to be w/r/s. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal and plastic containers that were stacked wet. CDI- Items taken to dish to be washed/rinsed/sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 7-stack of small plates on cook line, whisk and tong above 3-comp, and 5-stack of small metal pans on dish rack adjacent to dish pit with food debris and residue accumulation all stored as clean. Observed 18-stack of shallow metal pans being stacked with stickers and sticker residues still intact. Stickers on pans were peeling off pan and had visible buildup on them. CDI- PIC had all items found unclean moved to dish pit area. *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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pulled pork located in low hot box and steamwell temping below 135F. CDI- PIC removed items to be reheated to 165F or above due to being within 2 hour parameter. 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 .

3-304.14(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 wiping cloths used to clean off spills and debris stored visibly solid throughout cookline. EHS discussed maintaining cloths free of soilage and debris prevent potential for contamination.

6-501.16 Store mops for air drying after use. Observed mop head stored in bucket, not in-use. Store mop in location for air drying when not in-use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer and meat slicer soiled with food residue. Per PIC meat slicer has not been used since yesterday. Dicer was stored with clean utensils. CDI- PIC moved equipment to be wash, rinsed, and sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility utilizing TPHC time stamps with written forms. After discussion with PIC facility utilizes TPHC but only discards when items are seen above 41F. EHS discussed following written procedures and TCS foods shall either be held cold under 41F or on time and discarded after four hours. PIC stated that TPHC was used when equipment had went down and facility has been utilizing time since. CDI- PIC stated TPHC is not being used even though time stamps were observed throughout kitchen and procedures were posted. Time stamps were removed by PIC and temperatures of all TCS foods were notated. (1.5)

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 containers of hot sauce, bbq sauce, and other spices without labels. CDI- PIC added labels to working containers. (0)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls being stored inside bucket of lettuce. Bowls are used to scoop lettuce into mixing bowls but the bowls stay in direct contact with salad mix. CDI- PIC removed bowls. (0)

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 single service containers being stored with inside portion of container facing up exposing inside to possible contamination from dust or splash. CDI- PIC inverted articles.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles above clean equipment and three compartment sink accumulating dust and food debris. (0.5)

6-301.14 Post a handwash sign at each handsink. Observed one of the restrooms with no hand signs. CDI. Provided PIC with one.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED unwrapped food in the WI cooler after cooling is completed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on meat slicer. CDI. PIC removed to be cleaned. 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 .

3-501.15 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 beans cooling in an unshallow dish in the RI. CDI. PIC removed to the WI cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored omen prep table.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by prep surface. CDI. Employee removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE vegetables. Observed no active contamination. Change storage order. REPEAT 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 Béchamel that missed 6 hour cooling window and collards that missed 2 hour window going from 135F to 70F, see temperature chart. CDI- PIC voluntarily discarded items. EHS reminded PIC to actively stir thick foods. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw pork thawing under running 74F water. CDI- PIC only ran cold water and added ice, water was 68F after.

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 dry goods containers by smoker without labels. Label. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet on clean dish rack. Separate dishes to promote air drying. 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 clean dish rack with moderate buildup of debris on shelves. Clean.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without drain plug.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE diced tomatoes and iceburg lettuce. CDI- PIC moved diced tomato and iceburg lettuce to another shelf away from unwashed produce. -0pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and pulled pork below 135F while hot holding. PIC stated foods were placed in HH cabinet about an hour before EHS got to facility. CDI- chicken wings and pulled pork reheated to above 165F. REPEAT -3pts- 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 TCS foods in salad prep unit drawers and lowboy under grill above 41F. Refer to temperature chart. Upon further investigation, it was discovered that the drawers in both the lowboy and salad prep top were unable to maintain products 41F and below, with ambient temperatures of 43/46F. TCS items placed on emergency 6 hour TPHC. PIC instructed to discontinue use of the salad prep unit and low boy for cold holding. PIC called repair company to fix equipment and wrote up 6 hour TPHC procedures. 3 day verification required. REPEAT -3pts- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils without labels. CDI- PIC put labels on containers. -0pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers on clean dishes shelf stacked wet. CDI- PIC separated dishes to promote drying. REPEAT -1pt-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors of community dumpster open and right dumpster with broken lid. PIC stated they will reach out to repair lid and closed sliding doors. Points not escalated this inspection due to it being a shared dumpster. REPEAT -0pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw egg whites stored over container of ready-to-eat green goddess dressing inside of the walk-in cooler. CDI - No physical evidence of contamination observed. Storage order corrected. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P. Observed several TCS foods hot holding < 135 F. Other foods in areas were observed to be in compliance. Refer to temperature chart for details. PIC stated that foods had been prepared 20 minutes prior to inspection. CDI - Items re-heated > 165 F. -3- 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.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods on entire salad prep and reach-in units above 41 F. Refer to temperature chart. Upon further investigation, it was discovered that the entire prep unit was unable to maintain products < 41 F, with ambient temperatures of 60 F. CDI - Reach-in unit products voluntarily discarded and remaining items placed on emergency TPHC. PIC and employees instructed to discontinue use of the salads prep unit for cold holding. PIC has contacted C.E. Holt Refrigeration for repairs. ***3-DAY VERIFICATION REQUIRED. -1.5- 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.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed a container of garlic in oil mixture inside of the walk-in cooler being held past 7 days (8/7-8/13). Also observed today’s date on chicken wings made yesterday inside of reach-in unit. Food employee present confirmed that the wings were from batch inside of walk-in cooler which are dated for 8/16/23. CDI - All foods voluntarily discarded by PIC. -0- 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed package of light bulbs stored over portioned containers of shelf stable sauces. No physical evidence of contamination was observed. CDI - Hazard removed. -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. 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 cooked pastas and chicken quarters cooling while stacked directly on top of each other on speed racks and a large batch of lettuce in plastic container cooling inside of the WIC. CDI - Cooked foods relocated to walk-in cooler and lettuce separated into smaller portioned metal containers to allow temperatures to cool down towards < 41 F. -0.5-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados stored inside of salad prep top unit. CDI - Avocados removed and washed. -0-

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic food containers on clean shelf stacked wet. CDI - Utensils separated to allow proper air drying. -0.5-

4-501.11 Maintain equipment in good repair. Observed entire salad prep unit unable to maintain products < 41 F and lower right reach-in door of same salad make unit in need of repairs. Damaged door is contributing to the unit’s failure to maintain proper temperatures. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door of community dumpster left open. CDI - PIC closed door. -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 damaged splash guard right of hand washing sink. Replace. -0-

6-303.11 Provide required lighting intensity. Observed 1 of 3 non-functional lights inside of WIC. Repair. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Back handwashing sink was out of paper towels at beginning of inspection due to dispenser battery. CDI-PIC placed roll of paper towels at handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods in front Cvap hot boxes under 135F.CDI- Beans and pork in small Cvap were reheated to 165F quickly. Temperature on tall cvap was turned up to maintain 135F and above. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in grill drawers above 41F. Electrical for unit had tripped after hoods were being serviced, causing unit to rise in temperature. CDI-All items were placed on cart, uncovered into walk-in cooler to quickly cool before placing back into unit. After foods were removed, PIC reconnected unit and unit is now working properly. Ensure unit is able to hold and maintain TCS foods 41F and below before placing food back into drawers. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal bowls and pans on clean shelf stacked wet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food particles in the hand sink by the 3 comp sink. CDI: EHS discussed with Chef Juan and food particles removed. -0-

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 several food containers stored as clean with food residue. CDI: containers moved to the dish pit to be washed in the dish machine. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a several containers of TCS foods in the prep top units, low boy, and walk in cooler with no labeled date. CDI: EHS discussed with PIC Chef Juan and dated. -1.5-

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 food prepped today with tightly closed lids. CDI: containers vented. REPEAT VIOLATION -1-

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 working in-use squeeze bottles by the flat grill unlabeled. CDI: employee labeled. REPEAT VIOLATION -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed broccoli casserole in steam well below 135F. CDI-Casserole was quickly reheated to 172F.

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 collard greens portioned in bags still above 41F in walk-in unit. Greens were cooked and actively cooled partially previous to inspection. During inspection, cooling rate was only observed to be too low while in portioned bags. CDI-Collards were placed on ice bath and allowed to quickly cool. Recommended adjusting volume of product while cooling and consistently using ice baths while cooling larger portions.

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 a few salt/spice containers unlabeled. CDI- PIC labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of single use food product on floor in bar area.

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 a few scoops with handles stored in food inside prep unit.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ranch cups portioned by facility and containers of pickled veggies stored in small cooler in which manufacturer label indicated unit was only intended for prepackaged product or bottled goods.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed numerous pans with food debris stored as clean . CDI pans taken to rewash.

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 greens cooled from last night at 49 degrees in large lexan container. CDI cooling window missed product discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed toxics ( caulk and medications stored near single service pans in storage area. CDI moved to area where toxics could be properly stored.

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 greens cooled in volume that would not facilitate proper cooling. Cooling window missed product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service pan lids stored on shelf with food contact surface up . CDI PIC flipped lids over to store properly.

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

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 walk in cooler in need of cleaning due to build up of food debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids for dumpster in need of replacement.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine at bar area.

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 blanched broccoli (9/29), sautéed veggies (9/29) and pulled chicken (9/28) stored in walk-in cooler above 41 F. Products had not been used for today’s services. CDI - PIC voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit station to the right of upright reach-in freezer not holding TCS foods at or below 41F; Observed cold drawers under salad flip top cooler on the line were holding cut lettuce and mixed greens above 41 F. Also observed diced tomatoes and blanched broccoli & cauliflower above 41 F in cold drawer across from hot holding station. These products had been placed into the units this morning during set up after being stored in walk in cooler overnight. CDI - items removed and placed into ice baths and back into walk in cooler to rapidly re-chill. Temperatures measured 46 F- 49 F; refer to temperature chart. CDI -. PIC contacted repair technician to service the flip top and salad cold drawer. Technician arrived at end of inspection and serviced the unit. Technician found a plastic wrapper obstructing the unit’s fan. Obstruction removed and ambient temperature recorded at 36.2 F. Unit repaired.

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: Gravy basque dated 9/20 held past 7 day maximum. Wings dated 6/18 held past 7 day maximum. CDI - PIC discarded voluntarily.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-servicec cups and lids stored on floor in private dining room.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed strawberries stored above closed containers of ready to eat diced tomatoes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. CDI - slicer was removed for cleaning and was properly cleaned and sanitized before inspection ended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in cooler to far left of cook line was not holding TCS foods at or below 41F. Food items had been placed into reach in this morning during set up after being stored in walk in cooler overnight. CDI - items removed from cooler and placed back into walk in cooler to rapidly re-chill. Temperatures measured 47F-48F - see temperature chart. Cooler was taken out of service for repair. Also observed cold drawers under salad flip top cooler on the line were holding cut lettuce and cooked broccoli at 44F. CDI - lettuce voluntarily discarded and replaced with lettuce measuring 41F from walk in cooler. Other items in cold drawers were in compliance. VR - will return next week to ensure cold holding issues have been permanently resolved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies near back door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed black crate holding two whole watermelons stored on floor of walk in cooler. PIC moved them to a shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls and pans, cleaned food processor and salad spinner stored closed while still wet.

4-501.11 Maintain equipment in good repair. Observed reach in cooler to far left of cook line had rusted shelving and was not holding foods at or below 41F.

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

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 missing baseboard outside walk in cooler, in front of upright freezer.

6-303.11 Intensity-Lighting - C. Observed two hood lights out.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine not registering sanitizing strength during inspection. CDI- PIC noticed that there was an issue with the lines delivering sanitizer to machine. Machine was repaired. (1.5 points).

3-302.15 Wash fruits and vegetables prior to use. Observed employees slicing onions and lettuce before washing. CDI- employees were retrained to wash before slicing fruits and vegetables. One head of lettuce and two onions were discarded. (0.5 points)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. (0.5 points)

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed single-service bowls and trays that were not inverted. CDI- items were inverted. (0.5 points)

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. Clean dust from a/c vents in ceiling near dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic containers of chicken thighs, chicken wings, and cooked beef in reach in cooler between 44F and 45F. All other TCS items in walk in cooler were 41F or below. Items were taken from walk in cooler and placed in reach in before lunch service. CDI - PIC placed items in walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles and shaker containers of food product without labeling along prep line. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice bin at drink station left open. Recommend keeping sliding door to ice bin closed when not in use. Food shall be protected at all times from splash, dust, or other sources of contamination. CDI - Ice bin was closed by regulator. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use food containers stored on floor in dry storage area. CDI - PIC moved box of food containers to a protected area. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at bar hand sink. CDI- towels provided. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Significant black build-up in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Multiple TCS foods holding above 41 F. Refer to temperature chart. All foods 42-43F allowed to cool in freezer to 41F or below. Foods above 43F voluntarily discarded. Return visit to check on Beverage Aire reach in unit where foods were well above 41F.

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: BBQ butter from unsalted butter dated 6/18 held past 7 day maximum. Wings dated 6/18 held past 7 day maximum. CDI- all discarded voluntarily. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found small containers of TCS food in prep top cooler with no date marking. Found roasted corn in Beverage Aire reach in not date marked. CDI- corn voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers found stacked tight while wet.

6-301.12 Hand Drying Provision - PF There was not any paper towel present at hand sink bear smoker at start of inspection. CDI- employee refilled paper towel dispenser.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shell eggs in walk-in cooler. CDI- items were reversed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above liquid pastuerized eggs in walk-in cooler. CDI- items were reversed. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed, sliced lettuce stored below unwashed vegetables in walk-in cooler. CDI- items were reversed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beef burnt end reheating in hot holding unit. Start temperature at 7:25 am was 88 F. Temperature at 9:25 am was 133 F. PIC stated that the items would reheat in hot-holding unit for one hour, then taken to oven to finish reheat. The oven step was never done in this day. Informed PIC to use oven in order to reheat items. Beef burnt ends were discarded.

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 beef ribs, shredded chicken, and macaroni and cheese stored in walk-in cooler above 41 F. There was no change in cooling in a twenty plus minute time from for items. PIC stated that items were placed in cooler last night around midnight. CDI- Items were discarded. 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 wings and macaroni and cheese cooling in covered pans. CDI-macaroni and cheese was discarded. Chicken wings were allowed to further chill.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays stored upright above serving line. CDI- trays were inverted.

5-501.17 Provide a covered waste bin in female restrooms. Waste bin in women's room is not covered.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly on piece of equipment. CDI by voluntary discard.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical cleaner hanging from handsink behind bar area. CDI by removal to proper storage location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in hot box measuring below 135F. CDI by reheating to above 165F and placing back into hot holding. All items measured properly by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items stored in cooling units on cook line measuring above 41F. CDI by removal to walk in cooler to rapidly cool. All items measured below 41F by end of inspection.

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 damaged glass front of cooking unit. Points not escalated because all gaskets noted on previous inspection have been replaced.

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 exterior surface of containers stored as clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack containing protein powder and ready to cook rice stored improperly in walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottle of sanitizer hanging on handsink and employee rinse off wiping cloth in handsink. CDI by intervention and education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean sith visible debris build up. CDI by removal to dish area for recleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed debris build up on slicer stored in walk in cooler. CDI by removal 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 Observed container of pork stored in walk in cooler cooling from the previous day measuring at 48F. CDI by voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two container of tomatoes in reach in cooler measuring above 45F. Tomatoes were recently sliced and had been placed in reach in cooler to cool from ambient temperatures. CDI by removal to reach in freezer to rapidly chill. Both containers measured below 45F by end of inspection.

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

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

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items holding under 135F. CDI by reheating sauce to above 165F and placing back into hot hold. Chicken was in the process of cooling down for pulling and then moved to the walk in to cool properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in one cold drawer measuring above 45F. CDI by removal to freezer to rapidly cool. All items measured below 45F by end of inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored hanging over open container of sauce. CDI by removal to proper storage location.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on trolley in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on several coolers throughout facility. PIC stated that the gaskets have been ordered.

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 outside of slicer not in use.

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

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 debris build up on floor of walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on container stored as clean and on inside of salad spinner. CDI by removal for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of sauce measuring less than 135F. CDI by reheating to above 165F. Sauce measured above 165F before end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one item in walk in cooler date marked for today but prep took place on 10/27. CDI by correcting date and having PIC educate staff about the need to transfer the correct date when food is portioned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wetstacked in the dish area.

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

6-301.14 Post a handwash sign at each handsink. Restrooms are missing signage. Left 2 handwash signs to be posted.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above clean, cooked ears of corn. Relocated corn away from unwashed produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris. Slicer was dismantled for cleaning. Lids of pans observed with debris stored as clean. Pulled and placed in dish pit. Observed lettuce spinner with lettuce debris. Agreed to pull and clean. Observed inside ceiling of ice machine near chute with black debris. Return visit required. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizer at 0ppm chlorine. Replaced empty sanitizer bucket with full one and primed machine. Dish machine was reading at 100ppm by end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items such queso, and collards dated today but they were actually prepared yesterday. Chef advised facility bags the items the day after prep and that's why the label is incorrect. He will train his staff to label bags with prep date not bag date. 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 pan of shredded short ribs at 62F in a deep pan with tight fitting wrap. Removed wrap and placed in freezer to rapidly chill.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Chef's thermometer was reading 28F in ice water. It should be 32F. Thermometer to be calibrated. Extra thermometers were available on site.

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

6-303.11 Intensity-Lighting. Lighting shall be 50 foot candles at prep areas. Observed virtually no light above smoker. Staff opens the door and bastes, etc. the food here. Chef advised additional lighting has been ordered.