SUFFOLK PUNCH

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quat sanitizer in 3-comp sink at 100ppm. Observed chlorine sanitizer at bar dish machine at 0ppm. Bottles of sanitizer were nearly empty at both areas. CDI - PIC replaced bottles. New sanitizer water at 3-comp measured 300ppm quat. After priming, bar dish machine chlorine measured at 100ppm. 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

-REPEAT- 3-302.15 Wash fruits and vegetables prior to use. Observed for use avocados with stickers still present in prep top cooler and low boy. CDI - PIC set avocados aside to be washed before use.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of prep unit low boys with build up of food debris and splash residue. Increase cleaning frequency of equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors of dumpster units open. Keep doors closed when units are not in active use to prevent pests.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ladle stored in handsink. CDI: Ladle moved to dish area for W/R/S,

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in pizza fliptop cooler with temperatures above 41F. Observed haddock above 41F in raw fliptop. PIC stated that items had only been in unit a couple hours and that the haddock had been in unit overnight REPEAT. CDI: PIC took items to WIC to cool and voluntarily discarded haddock. PIC stated that 6 hr TPHC will be used for pizza cooler because of frequent cold holding issues in the top of unit until unit can sufficiently hold items at 41F or below. EHS observed TPHC procedures for unit in kitchen area but was not being implemented. Items were intended to be held cold in unit today. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed garlic aioli, cooked pasta, pizza sauce, feta, pico, and bruschetta with prep dates of 3/29, 3/30. Observed cooked carnitas, in ziplock bags with today’s date but pork was cooked yesterday. Observed cooked sausage patties, avocado cream, grits with no dates. PIC stated that these items were prepped the day prior. CDI: PIC voluntarily discarded items over 7 days, dated items made yesterday and corrected date marking on cooked pork to reflect cook date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed brunch menu that is missing disclosure and missing an asterisks on steak and eggs . Verification required. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still present in fliptop cooler for use. CDI: PIC set avocados aside to be washed before use.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards at fliptop coolers with deep scoring and staining. Resurface or replace.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee come in from outside and put on gloves to start food prep. CDI hands washed and gloves changed. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw burger meat and change gloves to continue handling bread and cooked items. CDI hands washed and gloves changed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetable. -P Observed raw bacon on table as cooked bacon was being panned for use on the same prep table. CDI raw bacon relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed inconsistent holding temperatures at all prep tops on the cook line. CDI items up top were discarded and temporarily TPHC put in place until repair person shows up later today. Items in reach in portion are holding at 41F and below. Verification required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed brunch menu that is missing disclosure and missing an asterisks on steak and eggs . Verification required.

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. NO POINTS DEDUCTED - Observed truffle oil not cooling quickly enough. EHS/PIC intervened and ensured the product reached 70F within 2 hours from when PIC placed product in WIC. 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 NO POINTS DEDUCTED: Observed 2 items (cooked pasta and halved tomatoes) at 43. All other items in the 8 reach in units and WIC were at or below 41F. Observed great improvement since last two inspections. CDI by discarding tomatoes and stirring/mixing pasta. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed bacon sitting near range at 60F. CDI by placing time stamp on container and providing TPHC forms. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 plastic container of truffle oil cooling in WIC. CDI by splitting into 3 smaller portions and stirring. 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. NO POINTS DEDUCTED: Observed a bowl being used as a scoop at the breading bins. CDI be removing.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 ice bins stored on floor at ice machine. CDI by taking to scullery area to WRS.

4-501.11 Maintain equipment in good repair. Observed metal shelving rusting in the WIC. Observed the lower shelving of prep tables rusting. Observed other metal racks rusting in the kitchen.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. NO POINTS DEDUCTED: Observed large grain bins used for the brewery stored outside near dumpster area, Bins had old grains and standing water in them. One bin with standing water had excessive amounts of mosquito larvae in it. CDI by rinsing out bins and turning bins on their side.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles in the kitchen. Replace with non absorbent tiles.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large mixer stored in hand sink at coffee station. CDI- mixer was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels stored at hand sink near coffee stations. CDI- paper towels were provided.

4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum foil being to used to cover shelving underneath prep table in kitchen area. Options were given to PIC to use other items to cover shelving or replace foil daily. CDI- foil was removed. -zero-

4-501.11 Maintain equipment in good repair. Observed leaking faucet at dump sink near dish machine in kitchen area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean dust from fan screen stored in kitchen area. Clean dust from shelving above warming shelves in kitchen area. REPEAT (half points due to no points taken at last inspection).

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. Replace damages ceiling tiles in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from floors in corners and under equipment in kitchen area. Clean splash from walls behind prep station in kitchen area. Clean dust from screens and ceiling tiles in kitchen area. REPEAT (no points taken at last inspection).

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of spinach dip and pickled onion stored in the WIC without lids. The items were not cooling. CDI- PIC covered the items during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a food processor, metal pans, lids, bus tubs, and bus tub lids with stored as clean with visible debris on them. Observed a mixer with stored clean with visible debris CDI- PIC removed items to be re washed, rinsed and sanitized. PIC stated mixer will be rewashed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 5 (breakfast prep) holding items at 45F, see temp chart. CDI- All items were voluntarily discarded. PIC stated unit had been repaired this week. PIC placed another work order for the unit. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of Parmesan cheese temping above 41F. CDI- PIC voluntarily discarded the item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray bottle of Equine fly repellent in the kitchen. PIC was unfamiliar with the item and stated it had never been used in the kitchen. CDI- PIC discarded of the chemical.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans and metal bowls stored as clean wet stacked. CDI- PIC removed items from clean stored and took them to dish area to be rewashed, rinsed, and sanitized.

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 metal racks that are rusting. Metal racks where bus tubs are being stored are in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning, especially under mixer, under prep tables and equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above cooked French fries in prep cooler. PIC stated that French fries will be fried again before service. Fries we fully cooked at time of violation. CDI- items were reversed. -zero- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk-in cooler, and prep coolers that were stored above 41 F. CDI- items were prepared yesterday according to PIC. CDI- items were denatured and discarded into trash. 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 containers of sugar and flour were not labeled at time of inspection. CDI- containers were labeled.

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

6-301.14 Post a handwash sign at each handsink. Provide signage for hand sink near pizza oven area. CDI- sign was provided. -zero-

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 flour and sugar stored near hot-holding units that were not labeled. CDI- containers were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in kitchen during inspection. -zero-

4-501.11 Maintain equipment in good repair. Observed prep cooler #6 that did not hold items overnight at or below 41 F. Place unit out of commission until repaired or replaced. PIC found cold-holding issue during line checks.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean exterior of ovens, fryers, shelvings and grills in kitchen area.

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 four containers of cooked wings that had a prep date of 11/2. One container was in the prep cooler and one was in the walk-in cooler. CDI- both containers were denatured and discarded into trash. REPEAT (half points due to no points taken at last inspection). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes that were stored on large dirty tote near walk-in cooler door. CDI- items were taken to the dish machine to be properly cleaned.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed damaged spatulas, and tongs stored near dish machine. CDI- items were discarded by PIC.

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 grease buildup on clock, paper towel dispenser in kitchen area. Observed buildup on shelf underneath prep stations in kitchen area. REPEAT (half points due to no point taken at last inspection).

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 splash from walls behind the clock and paper towel dispenser in kitchen area. -zero-

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 drinks stored on food prep station during food prep. Observed drinks on prep station across from grill. CDI- containers were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on ice that were for TPHC, but cold-holding at the Same time. Instructions were given that it had to be either/or. Items on ice were stored above 41 F. Also, observed items in prep coolers that were held above 41 F. CDI- items were denatured and discarded into trash. Repeat (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 one container of roasted Brussel sprouts that were labeled “6-27”. Container was in prep cooler across from the grill. CDI- items were discarded into trash. -zero- 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed items on ice that were for TPHC, but cold-holding at the Same time. Instructions were given that it had to be either/or. Items on ice were stored above 41 F. CDI- items were denatured and discarded into trash. -zero-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna that was thawing in bags that have not been sliced open to change the environment. CDI- bags were sliced open.

6-202.13 Properly locate mechanical insect control devices. Observed Black Flag zap light located above prep station in kitchen area. CDI- light was removed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Some openings do not have fly curtains in facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed black flag light stored and working above food prep station. CDI- light was removed. -zero-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing wrist watches while preparing food. Near ice machine in back of kitchen. CDI- watches were removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without wearing a hair restraint. CDI- employees out on a hair restraint.

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

4-501.11 Maintain equipment in good repair. Repair leaking faucet at prep sink in-between ice machine and hand sink. -zero-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher of water stored in hand sink near grill area. Water from the hand sink was used to fill pitcher. CDI- Pitcher was removed from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes that were prepped on 4/30 were stored in prep cooler #2 at a temperature above 41 F. Also, observed veggie patties stored in prep cooler #7 at a temperature above 41 F. Both items were overstacked in their containers. CDI- Items were denatured and discarded into trash. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed that the disclosure (items are cooked to order) were not stated on the menu for burgers which area under consumer advisory. VR- facility has up to ten days to provide disclosure on menu.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick up item off the floor and return to food prep before discarding glove. CDI- PIC instructed employee to discard glove and wash hands. -zero-

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 containers stored in clean area with food debris on them. CDI- items were taken to dish machine. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed pink and black buildup in top interior of ice machine. CDI REPEAT (full points).

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 two container of grilled BBQ chicken that did not cool to 41 F in six hours. Items were made yesterday at 8:30 pm. CDI- containers were denatured and discarded in to trash.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Breakfast items for omelette were not marked for time in and time out. Facility does not have written procedures for items. CDI- items were marked with time in and time out. Inspector provided proper procedures to PIC. -zero-

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. Observed items on menu that were not marked with an asterisk and items that were marked with an asterisk that were not needed. CDI- PIC corrected menus. -zero-

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 item cooling while stacked and covered in walk-in cooler. Most items were cooling in shallow pans and uncovered. CDI- items not using proper methods were denatured and discarded into trash. -zero-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open while ice machine was cleaned. No fly curtain was attached to the back door. CDI- PIC closed the back door. -zero-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored in-between prep coolers across from the fryers. CDI- items were taken to the dish machine to be cleaned. REPEAT (full points).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior and guard of ice machine.

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 one container flour that was not labeled. CDI- PIC labeled container. -zero-

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 two knives stored in-between of prep cooler in kitchen area. CDI- knives were removed and taken to dish machine area to be properly cleaned. REPEAT (half points)

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed hoses in water-filled vat sinks at 3-comp sink that did not have evidence of back flow prevention. CDI- Hoses were removed from water. CDI- will have backflow prevention installed on unit. -zero-

6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Observed one commode in women’s restroom that was in bad repair. -zero-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster doors closed. Observed one dumpster door open at time of inspection. CDI- dumpster door was closed. -zero-

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 . Dish machine was not registering proper sanitizing strength. PIC called ECO Lab to fix the problem. During this process, PIC flipped the breaker which cause the sanitizer to run freely. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed spring mix, milk, cooked noodles, and diced chicken that were store above 41 F in various cooling units. CDI- Milk, and spring mix were placed in WIC to properly cool. Cooked noodles, and diced chicken were denatured and discarded into trash. REPEAT (full points)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wrist watches and bracelets. CDI- employee removed items. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing beardnet while preparing food. CDI- employee put on beard net. REPEAT (half points due to no points taken the first time.

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 one spoon handle laying in the container of cooked noodles. CDI- cooked noodles were discarded. -zero-

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 but cut off nozzles with bare hands. CDI- education was done with employees. Employees rewashed hands. REPEAT (full points taken)

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 food employee sprinkle salt on French fries with bare hands. CDI- education was done with employee. Employee washed hands and put on gloves. Zero points

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 shell eggs stored above pastuerized eggs in walk-in cooler. CDI- items were reversed.

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 tongs stored in clean area near dish machine. CDI- tongs were placed at dish machine to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed items in six flip tops, and walk-cooler that were stored above 41 F. All items were placed in unit last night. Containers of roast peppers, sausage, arugula, boiled eggs, sliced lettuce, sliced ham, cooked noodles, rice noodles, pico de galo, pork shanks, spring mix, french fries, roasted Brussels sprouts were denatured and discarded into trash. REPEAT (full points). VR- facility has up to three days to have units serviced and brought in compliance.

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 pico de gallo cooling in a covered container with a large container of pico stored on top of it. Also, observed cut watermelon cooling in large deep container. CDI- Pico was uncovered and allowed to properly cool. Watermelon was placed on shallow container and allowed to further chill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing beard nets while preparing food. CDI- employees put on beard nets.

3-302.15 Wash fruits and vegetables prior to use. Observed sweet potatoes and tomatoes that were cut before washing. CDI- items were discarded.

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.

4-501.11 Maintain equipment in good repair. Observed flip top units that were reading a temperature of 50 F. PIC stated that he will have people come do maintenance on units. Also, replace torn gasket on cooler across from the grill.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door open at time of inspection. CDI- dumpster door was closed.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed dishwasher wearing gloves when touching dirty dishes, removes gloves and changes them without washing hands before touching clean dishes. CDI- education was performed with dishwasher. Employee washed hands. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk that temped at 47 F. Employee stated that milk is removed from refrigeration constantly during operation. CDI- milk was placed on TPHC.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed straws on bar counter that were not protected. CDI- Straws were placed behind the bar. REPEAT (half points).

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

2-301.14 When to Wash. Observed dish washers touch clean dishes after handling dirty dishes and other items. CDI- employee was trained on washing hands before touching clean items. Employee wash hands and cleaned affected items. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands for less than 20 seconds, and cut off faucet with bare hands. CDI- employee rewashed hands correctly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed food employee fill a pitcher of water for warming units for heating food from the Hand sink. CDI- Employee was explained that hand sinks are for handwashing only.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed ginger stored above ready-to-eat items such as cheese in walk-in cooler. Also, observed unwashed onions stored above buckets of pickles in walk-in cooler. Also, observed unwashed fruits (lemons, limes, and oranges) stored above Ready-to-eat items in walk- in cooler. CDI- all items were reversed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef patties stored above container of fully cooked gyro meat in walk-in cooler. Also, observed a opened container of pasteurized eggs stored above containers of raw shell eggs in walk-in cooler. CDI- items were reversed. REPEAT (half points due to no points taken before).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on top interior of ice machine in kitchen area. CDI 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed no wiping of thermometer tip before temperature was taken on food items. CDI- PIC provided alcohol swabs for proper cleaning.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no disclosure or reminder on breakfast menu for items that were in need of consumer advisory. Also, some items such as eggs, were not marked with an asterisk on the brunch and dinner menus. VR- facility has up to ten days add reminder and disclosure to menu and mark items properly.

7-201.11 Store toxic materials to avoid contamination. -P. Observed bathroom cleaning, and other chemicals stored above clean area. CDI- items were placed in a different area where cross-contamination cannot occur.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. PIC will provided more storage racks so that air drying can occur. Also, observed employee drying plates with a cloth. CDI- employee was instructed to air-dry utensils, containers, and plates.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed opened straws stored on bar counter that were not protected. CDI- PIC was instructed to us a barrier to protect straws from contamination.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on several cooler doors in kitchen area. Repair flip top lids by placing permanent handles on them instead of using screws to lift lids.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed ginger root and other produce stored directly above RTE cheese, hummus and other RTE foods. CDI - PIC moved RTE foods to another shelf and located unwashed produce on a lower shelf. -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 Observed blanched Brussel sprouts cooled from previous day still above 41F in walk in cooler. CDI - PIC voluntarily discarded these. EHS advised PIC to monitor temperatures throughout the entire cooling process to ensure TCS foods reach 41F. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe marinated lamb, raw wings and raw chicken tenders above 41F after pans at cook line were flipped at 2:00P. CDI - PIC moved these to walk in to cool within 4 hours and reminded food employees to fill foods in pans to the fill line to ensure temperatures maintain during the process. Also, EHS reminded PIC to make this a quick process to help keep TCS foods at or below 41F. EHS observed garlic and oil mix stored at room temp. Product discarded before temperature taken. EHS reminded PIC that garlic and oil mixes are TCS and shall be either held within temperature or on TPHC. EHS advised PIC to monitor coolers to see if there is a need for service visit to adjust temperatures or repair units. REPEAT -1-

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 blanched Brussel sprouts, veggie burgers and other TCS foods date marked 09/06 and 09/10 that were prepared 09/20-09/21 and garlic and oil mix and house made aioli without date marking. CDI - PIC voluntarily discarded the Brussel sprouts, garlic and oil mix and house made aioli and date was corrected on the veggie burgers. -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 Observed double wrapped, overstacked Brussel sprouts and quinoa cooling in deep portions in walk in cooler from previous day still above 41F today. Product has not been removed from walk in cooler. CDI - PIC voluntarily discarded. -.5-

6-202.13 (B)(1) Properly locate mechanical insect control devices. Observed fly strips located above fryer at area where food is pulled up when cooking is done. CDI - PIC moved these to another location -0-

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 wait staff plating blanched French fries without wearing an effective hair restraint and without removing watches and bracelets from arms. EHS reminded PIC that once plating food occurs, this staff member is performing the duties of a food employee and shall keep the same standards for personal cleanliness. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0 ppm quat sanitizer used to hold in-us wiping cloths between uses. CDI - PIC refilled to above 200ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils held in hot water at 116F. EHS advised PIC of the correct methods of hot holding or keeping in-use utensils in a clean, dry located. -0-

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed nozzle spray arm at prep sink leaking and repaired with black gloves and a rubber band wrapped around to minimize leak. EHS advised PIC that all plumbing fixtures shall be smooth and easily cleanable. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw sausage stored above ready to eat food and produce in walk in cooler. CDI - PIC rearranged storage order in walk in and placed raw items on bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of barbacoa in walk in cooler at a temperature of 43F. Observed container of quinoa in flip top cooler with a temperature of 45F. CDI - PIC placed barbacoa on sheet tray and returned to walk in cooler to rapidly cool to 41F or less. Quinoa was moved to reach in cooler to rapidly cool to 41F or less. PIC was advised to perform routine temperature checks of flip top cooler. -0 points-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw tuna dish without asterisk on menu. PIC stated that the asterisk was mistakenly left off during printing. A verification is scheduled by July 4th, 2021 to determine if correction has been made and establishment is in compliance. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and bar area. Recommend controlling to prevent infestation or cross contamination. -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 container of dressing stored on floor of walk in cooler. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelving above flip top cooler. Designate an area for the storage of employee drinks or food away from equipment, customer food, or utensils. CDI - PIC discarded employee drink. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink with a quat sanitizer concentration of 0ppm. Observed three sanitizer buckets with a quat sanitizer concentration of 0 ppm. CDI - PIC remade quat sanitizer. -REPEAT- -3 points-

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 plastic container of pepper gravy without date mark. PIC stated that pepper gravy came from larger tub being held in walk in cooler. Pepper gravy in walk in was correctly dated. CDI - PIC added date mark. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance under prep table. PIC identified substance as chlorine bleach. CDI - PIC voluntarily discarded item. -0 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical ware washing machine in the bar area with a chlorine concentration of 0 ppm. PIC was unable to correct the issue during the inspection. A technician has been called. The PIC has been instructed to use the ware washing machine located inside the kitchen to wash, rinse, and sanitize all utensils and glassware. A VR has been scheduled for no later than 8/20/2020. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooking oil stored on floor near fryer. CDI - PIC placed cooking oil on crate next to fryer. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed establishment without chlorine testing strips for three chlorine dish washers. A VR has been schedule for no later than 8/20/2020 -REPEAT- -1 point-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed only handsink at barista bar with dried and coagulated soap on automatic soap dispenser. Coagulation was preventing the soap dispenser from functioning properly. CDI - Soap dispenser was cleaned, coagulated soap was removed, and soap dispenser began to work properly. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked bussels sprouts at 43F and corned beef at 50F in flip top cooler. CDI - Both items were prepared and portioned earlier in the morning. Items were sent to walk in cooler to rapidly cool to 41F or less. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies in bar and dishwashing area. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed establishment without chlorine testing strips for the three chlorine dishwashers. -0.5 points- VR required 2/13/2020

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed bags of trash stored on ground of outside dumpster enclosure. CDI - PIC disposed of garbage bags in dumpster. 5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at hand sink near dishwasher. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on both lowboy coolers in need of replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with visible food residue on the underside of blade. CDI: Slicer sent to be properly cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the top portion of flip top units holding above 41F. Out of temperature items included chorizo (43F), bok choy (51), pork belly (44F), and pimento cheese (45F). CDI: All out of temperature TCS foods not prepared today (05/22) were voluntarily discarded, and items that were prepared today were sent to walk in unit on sheet pans to rapidly chill to 41F. EHS recommended placing items on ice or keeping lids closed on flip top units. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several cured meats for discontinued charcuterie board with "Keep Refrigerated" label with no dates or expired date labels. CDI: All opened charcuterie meats were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw marinated chicken prepared earlier today cooling in a deep metal pan in the bottom of a flip top unit at 43F. CDI: Chicken placed on ice to rapidly chill to 41F.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single service cups at bar with lip contact surface exposed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with visible food residue on the underside of blade. CDI: Slicer sent to be properly cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shell eggs at 42F and fontina cheese at 43F in flip top units across from cook line, as well as potatoes and egg mix for pierogis holding at 45F in small reach in opposite drying racks. CDI: All out of temp items sent to walk in unit for cooling. REPEAT. Note: As this is the facility's first inspection under the new 41F parameter and no items were above 45F, points were not deducted for the violation today despite cold holding being a repeat. In the future, if cold holding violations are observed, points will be deducted.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed egg sandwich on daily breakfast menu with no consumer advisory and no items marked with consumer advisory disclosure on the brunch menu. VERIFICATION REQUIRED within 10 days wo determine compliance.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees washing hands for less than 15 seconds and using their bare hands to turn off faucet. CDI: EHS educated employees on proper handwashing methods and had them re-wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three small cast iron skillets, two pairs of tongs, and a metal pan with food residue on them while stored as clean. CDI: All aforementioned items were sent to dish machine to be properly washed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed far left low boy unit nonfunctional during inspection, causing multiple foods to hold above 45F. EHS observed pimento cheese at 50F, grilled onions at 63F, farro at 54F, green goddess at 56F, and blue cheese dressing at 53F. PIC made call for maintenence during inspection. Additionally, EHS observed liquid eggs at 59F in lower portion of flip top unit. EHS had eggs palced on ice for rapid cooling. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made ranch with a date of 10/29, as well as cous cous , hummus, and tomato puree with no dates. CDI: All expired and/or unlabelled items were voluntarily discarded, except for hummus, which had just been made the day before and was allowed to be labelled. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and water on cook line with no labels to indicate contents.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a bin of bulk dry product outside walk in unit with a scoop handle stored down into product, as well as another container with no handle being used as a scoop.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates on any of the mussel tags from the past 90 days. CDI: EHS informed PIC as well as owner that shellstock tags must be labeled once the last shellstock is consumed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food processor blade with food residue on the center fitting. CDI: Item sent to be properly cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine for kitchen producing a 0 ppm chlorine residual after running several times. CDI: Sanitizer supply replaced, machine primed, and dishes re-washed after machine produced a residual of 50 ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs, guacamole, lettuce, and raw burger patties overstacked in flip top units across from grill and holding above 45F. All items had been brought from walk in unit at 7 AM. CDI: Guacamole was spread out on sheet pan and sent to walk in unit to facilitate rapid cooling. Top portion of all remaining out of temp items removed and sent to walk in for rapid cooling. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed heavy cream, goat cheese, cream cheese, and whole milk with no date labels. CDI: Whole milk, heavy cream, and cream cheese dated for 08/19, when they were opened. Goat cheese was voluntarily discarded. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed clairified butter held off temperature control on top of oven. PIC stated that butter was brought out at 7:00. CDI: Butter placed on TPHC to be discarded at 11. EHS emailed PIC the TPHC procedure during inspection to be filled out on site.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet nesting in metal pans stored above prep sinks. CDI: Pans removed from storage and sent to be re-washed.

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 stored next to taps with lip contact surface exposed, as well as take out boxes stored with food contact surface facing up. CDI: Take out boxes inverted and cups discarded.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed warewashing employee change tasks from handling dirty dishes to unloading clean dishes without a glove change or hand wash. CDI: Educated employee on when to wash hands. EHS observed improved hanwashing after instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items (shrimp, cabbage, shell eggs, and salsa) in far right flip top unit holding above 45F. CDI: All out of temperature items were voluntarily discarded. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 cream cheese dated for 04/25 and 05/07 in walk in cooler. CDI: Both blocks of cream cheese were vopluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled chemical spray bottles around warewashing area. CDI: Bottles labelled accordingly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and tomatoess prepared earlier today cooling in a flip top unit rated for holding. CDI: Lettuce and tomatoes were relocated to walk in for proper cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets throughout bar area stored directly on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops stored with handles down into bulk dry goods in bins outside walk in unit.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service coffee cups at coffee bar displayed with lip contact surface exposed to air, as well as take out boxes in kitchen displayed with food contact surface facing up.

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting build-up in need of cleaning.

REPEAT 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Pf Observed consumer advisory for raw ground beef and fish missing required info (*these items cooked to order) or equivalent. VR to ensure menus are corrected. (points not increased due to new menus were ordered since last inspection)

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous amounts of live fruit flies in front bar area. (points not increased due to improvement).

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (hood system in need of general cleaning).

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees attempt to donn gloves without washing hands. CDI- PIC made them correct

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed one food employeebare hand cutting bread. CDI- PIC had conversation with employee bread discarded

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility unable to produce letters of parasite destruction for NC Grouper. CDI- grouper discarded

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -PObserved drink cans placed in ice used for customer drinks. CDI- drinks moved; ice burned 3-302.11(A) Separate the different types of raw animal foods. -P Observed packaged uncured raw bacon over ready to eat foods. CDI-PIC reorganized

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed NC wild caught Grouper used raw for ceviche with no parasite destruction. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-PfObserved no disclosure for burgers cooked to order on lunch menu. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling in roll top. CDi- removed to walk in cooler

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed containers of water uncovered. CDI- covered

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on cutting boards.3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple sanitizer buckets on floor.