RHINO MARKET & DELI

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 Cut lettuce cooling in WIC with silan wrap covering product. CDI - Silan wrap removed to facilitate proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Ice wand stored in reach in freezer touching bottom of freezer. Store in clean location or wrap ice wand in silan wrap.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee push down trash with gloves on then proceed to handle ready to eat food items. CDI: Food employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed glass dishwasher behind the bar at 0ppm chlorine after running multiple cycles. Water glasses and coffee mugs are washed in glass dishwasher. VERIFICATION REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items in 2 door reach in cooler above 41F. Ambient air of unit was 45F. PIC moved items to walk in cooler to cool. PIC called repair tech during inspection. 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 .

3-501.19 (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 milks at coffee bar being held on TPHC. Facility does not have TPHC procedures. CDI: Procedures were filled out at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips for glass dishwasher. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed portioned deli meats in prep top temping between 48-49 F due to being filled above the brim and container of unsalted butter held out in ambient temperatures temping at 67 F. CDI - PIC voluntarily discarded foods > 41 F. -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.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed alfalfa sprouts stored in the reach-in unit. Discussion with PIC revealed that these are not washed prior to use for customer orders. PIC discarded product. PIC will discuss with distributor about replacing with prewash product. -0-

REPEAT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at large prep top cooler heavily scratched and scored. Replace or repair. -0.5-

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 cardboard box in ceiling panel above one door standing freezer. Remove and install panel that is nonabsorbent, durable, and easily cleanable. -0-

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 fresh mozzarella and portobello mushrooms date labeled as 9/10 exceeding the 7 day requirement. CDI - Provided education and food handler voluntarily discarded expired foods. -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.

REPEAT VIOLATION: 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 seasoning shakers and squeeze bottles of oil and vinegar with no label. Label all secondary containers. -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at large prep top cooler heavily scratched and scored. Replace or repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods above 41F in prep unit to the right of the order window, see temperature chart. Ambient temperature of unit was 38F. CDI- PIC voluntarily discarded all foods. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foodshttps://www.youtube.com/watch?v=q0iLZb7v0UM 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 seasoning shakers and squeeze bottles of oil and vinegar with no label.Label all secondary containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods without head covering. CDI- PIC had employee don hair net.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception to 1 food handler who wash their hands and then turned off the faucet with their bare hands therefore recontaminating their hands. CDI - REHS educated food handler. Food handler rewashed hands properly. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored above ready to eat sausage in the prep top. No physical evidence of contamination observed. CDI - Storage order rearranged to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. - P. Observed food employee pick up cooked bacon from floor with tongs, discard it and use the same tongs to handle ready-to-eat bacon on prep counter. CDI - Food handler educated and discarded bacon. Tongs transferred to 3-compartment sink to be w/r/s. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple containers of deli meats (club, pastrami, chicken etc.) cold held above 41 F. Refer to temperature observation chart. These were portioned out and stacked in prep top and reach-in unit since 7:00 AM, per discussion with PIC. CDI - PIC unstacked, placed on sheet pans and transferred foods to the walk-in cooler to cool down. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 chicken just prepped cooling inefficiently after 25 minutes due to being densely packed on flat sheet pan. Refer to temperature observation chart. CDI - Food handler instructed to separate product into smaller batches. Temperatures decreased towards < 41 F after additional 20 minutes. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented can of navy beans and chopped clams stored with intact canned goods on shelving unit. CDI - Cans separated for return. -0-

4-502.11(A) Maintain utensils in good repair. Observed hole in large plastic bus tub at utensil shelving unit. Remove/replace. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed expired test strips used to measure qt sanitizer (exp 8/2021). CDI - PIC contacted chemical rep who delivered a fresh container of test strips during today’s inspection. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without hair restraints. Provide.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop sitting directly on top of the ice machine. CDI - placed in ice scoop holder.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items on dry food shelving. CDI - Relocated personal item.

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 two food handlers wash their hands and then turn off the faucet with their bare hands therefore recontaminating their hands. CDI - Provided education to the PIC and food handlers. Food handlers rewashed their hands properly. 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 food handler go the warewashing sink to dampen a towel then go to the prep top cooler and wipe knives, then proceeded to don new gloves without washing their hands. CDI - Provided education. Food handlers rewashed their hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without effective beard restraints. Provide.

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 goat cheese dated for 11/1, exceeding 7 days. CDI - PIC discarded. Observed tofu in the reach in cooler not date marked. PIC stated this was prepped a day ago. CDI - PIC properly dated. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple food handlers wearing bracelets while prepping food.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed fully cooked sausage patties reheated for holding to 85F. CDI - chef reheated product to 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed club, pastrami, and romaine, chicken above 41F. These were portioned out and stacked. CDI - PIC unstacked and placed on sheet pans. 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 .

3-501.15 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 variety of just prepped deli meats sliced and placed in deep containers and covered in the walk in. Observed just prepped cut romaine lettuce in a deep container and covered in the walk in cooler. CDI - Provided education to the PIC regarding cooling methods. PIC placed deli meats on sheet pans and uncovered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without effective beard restraints. provide.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two rolling carts in front of the handsink next to the ice machine. CDI - carts were moved.

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 upright reach in cooler with a temp of 50F. Temped several TCS foods at above 41F, but were recently placed into the unit. PIC stated she checks the unit every morning and this morning this unit was below 40F. Sliced turkey temped at 41F and was in the unit overnight. CDI - PIC moved all TCS foods into the walk in cooler. Facility has adequate refrigeration to work out of (3 prep top coolers and one countertop reach in cooler) Have the unit repaired and this establishment shall not use until the unit is maintaining 41F or below. Compliance visit required in 3 days to ensure compliance and the unit is 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 Observed mozzarella dated for 5/9, exceeding the 7 days. CDI - PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top cooler heavily scratched and scored. Replace or repair. 4-501.11 Maintain equipment in good repair. Observed upright reach in cooler not maintaining 41F or below. Temped at 50F. Repair or replace. Compliance visit will be conducted to ensure compliance.

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 coving under the 3-compartment sink is detached from the wall. Repair or replace.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a rolling cart in front of the handsink next to the ice machine. CDI- cart was removed.

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 sliced meats in the front of the reach in cooler above 41F. Temped at 42-43F. PIC stated that the unit has been opened a lot. CDI - Unit had reached 41F towards the end of the inspection. Recommended to the PIC to not place new TCS foods into the unit until the unit is maintaining 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 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 sliced deli meats (turkey 12/29 and club 12/28) date mark exceeding the 7 days. CDI - PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed peroxide stored next to single service and over food. CDI - Chemical was relocated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed person behind bar clean half and half carton in the handsink. The handsink is to be used for handwashing only. CDI - Provided education to the PIC.

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 sliced meats in the front of the reach in cooler above 41F. Temped at 42-43F. PIC stated that the unit has been opened a lot. Temped TCS within the RIC and were 41F and below. CDI - Allowed the PIC to move the deli meats to the walk in cooler to cool back down to 41F after the breakfast rush.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with yellow liquid unlabeled. CDI - PIC labeled the spray bottles.

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 pastrami inside walk-in cooling while tightly portioned in plastic wrap and goat cheese prepped today in the reach in cooler covered. CDI: pastrami moved to sheet trays to cool more rapidly. Goat cheese was uncovered and placed in the walk in cooler. Improvement in cooling methods.

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 squeeze bottles of oil and water with labels that had rubbed off.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with a watch on a prepping food. 2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed food handler with long sleeves and clothing was touching food while prepping.

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 general cleaning needed at both prep top coolers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed backpack stored next to bread on shelving. Store below foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine at the bar chlorine at 10 ppm. CDI: Dish machine was primed, air bubbles removed and ran a couple of times. Chlorine concentration is 100ppm.

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 lettuce and sausage in the walk in cooler prepped from this morning at 55 degrees and 46 degrees. Products did not meet proper cooling parameters within allotted time. CDI: PIC voluntarily discarded items.

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 multiple items in prep top, prep unit, reach in cooler above 41 degrees (see chart). CDI: PIC voluntarily discarded items that were stored in the units over night, items that were prepped an hour or two before inspection were placed in the walk in cooler to cool. PIC contacted servicing company. EHS will conduct compliance visit within 10 days to check on the cold holding units.

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 couple pans of potato hash in walk in cooler from this morning without a date. CDI: PIC placed correct dates on the items.

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 sliced chicken, turkey, pastrami inside walk-in cooling while tightly portioned in plastic wrap and stacked in plastic containers. Observed lettuce and sausage in tubs with tight lids. CDI: chicken, turkey, pastrami moved to sheet trays and separated to cool more rapidly. Lettuce and sausage voluntarily discarded. EHS will conduct a compliance visit to check on cooling methods and practices.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on wire shelves wet stacked.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed in use wash water at 90 degrees F. CDI: Food employee drained wash water and refilled wash compartment with wash water of 113 F.

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 prep surfaces in kitchen. CDI: drinks were discarded.

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 PIC handle tortillas with bare hands. CDI: tortillas were discarded.

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. Observed no date on time logs for items held on TPHC. French toast mix needs to be added to the time logs. According to PIC, French toast mix is held on TPHC but no times were marked. CDI: proper time was marked for French toast and dates were added to time logs.

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 corn beef inside walk-in cooling while tightly portioned in plastic wrap and stacked in plastic containers. Observed slaw in deep containers at 43F cooling inside bottom of line cooler tightly wrapped. CDI: all items moved to sheet trays and separated to cool more rapidly.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surfaces and under cutting board while not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic containers on drain board of 3-comp sink wet stacked.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on line cooler. Replace. Points not escalated due to improvement. No wooden utensils observed in facility on this inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility did not have proper written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the facility with a template plan to implement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce in boxes stored above ready to eat produce including bibb lettuce. CDI: storage order corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed chemical dishmachine at bar/coffee station not working/ dispensing chlorine sanitizer at proper levels. Observed concentration at 0ppm. CDI: Facility will discontinue use of machine and wash, rinse, and sanitizer dishes in kitchen at 3-comp sink. Facility is using dishmachine at limited use. Ecolab will be notified for service. Compliance visit will be conducted in 10 days to ensure dishmachine has been repaired.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside 2-door reach-in cooler in kitchen tofu dated 11/24 and cooked portobello mushrooms dated 11/19 that both had expired past 7 days.

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 squeeze bottles of oil and water with labels that had rubbed off. CDI: labeled on site. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed no allergen info on prepackaged food in 2-door reach-in cooler for customer self service outside kitchen. VR in 10 days to ensure allergen info is provided.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on back prep table while not in use.

REPEAT VIOLATION: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wooden utensils stored that were damaged and cracked and no longer made of smooth and cleanable material.

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 1 person turn off faucet handle with bare hands. CDI: training and education provided; hands were washed properly and faucet handles were turned off with paper towel.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 2 pans of turkey sausage with dates that were not legible. CDI: PIC confirmed correct dates and product was properly labeled. Observed 2 containers of veggie soup dated 9/2 that expired past 7 days. CDI: discarded. Observed inside low boy cooler cups of ranch without date mark. CDI: by discarding. Observed cut cherry tomatoes without date mark that were made yesterday. CDI: properly date marked.

REPEAT VIOLATION: 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 and tuna salad cooling in large containers and covered with lid and plastic inside walk-in cooler. CDI: products transferred on top sheet trays and smaller portions uncovered.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed some products inside grab and go cooler without allergen info. One container of chicken salad was not labeled. CDI: those products will be kept in the back cooler until properly labeled. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of chili seasoning not labeled.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Upon arrival observed multiple cloths laying on counter while not in use.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden ladles used for foodservice not in good repair. Observed worn an cracked. Discard and use material and utensils that are non absorbent, easily cleanable, and in good repair. Observed melted and worn plastic food containers.

REPEAT: 4-703.11 Hot Water and Chemical-Methods - P. Observed employee dipping dishes into quat sanitizer and taking out quickly. Ensure contact time for quat sanitizer time is at least 30 seconds and product is submerged for that length of time. CDI: dishes were placed back into sink for at least 30 seconds. Points not escalated due to the nature of the violation. Slicer found clean and sanitizer was at proper concentration on this inspection.

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 large portion of vegetable soup that was cooled from yesterday in walk-in cooler at 45F. CDI: product voluntarily discarded. Observed meats that had been portioned and rolled into plastic bags stacked in containers inside walk-in cooler at 43F - 45F cooling since yesterday. CDI: product was voluntarily discarded. Cooling poster was given and sample cooling logs were e-mailed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some products including potato salad, chicken salad, jambalaya, turkey, and tomatoes inside walk-in cooler ranging from 42F - 44F. Other TCS foods inside were in compliance but at borderline temperatures. Observed that one fan was out in walk-in cooler. Observed TCS foods inside 2-door reach-in cooler including sliced turkey, chicken, pastrami, and cooked zucchini at 46F. Thermostat was adjusted down to 36F. Service call was placed for both coolers and maintenance on way to facility. CDI: out of temp food was discarded. **Compliance visit is needed to ensure both walk-in and reach-in cooler has been repaired and maintaining foods at 41F/below.

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 sirloin that had been sliced and placed in walk-in cooler with prep date. According to PIC the date was not updated when removed from freezer so date label was expired. Education provided to PIC regarding proper date marking procedures. Product was still within date requirements. CDI: date product was removed from the freezer was written on label.

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 sliced deli meats that had cooled in tightly rolled plastic bags and stacked inside walk-in cooler and vegetable soup that had been cooling in tall plastic Cambro in large portion. CDI: discussed proper cooling methods and use of cooling logs with PIC. Cooling logs e-mailed and cooling poster given. All out of temp food cooled improperly was properly discarded by PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing inside walk-in cooler and 2-door reach-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled wiping cloths stored on counter surfaces and underneath cutting board.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 98F water. Water was dumped and refilled to water of 118F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer in 3 comp. sink recorded too strong. CDI- Sanitizer drained. PIC stated facility was in process of recalibrating dispenser as well. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer in back with dry food debris. CDI- Broken down to be cleaned.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Packaged foods in grab and go coolers missing major food allergen labels. PIC stated he will print a new label for allergens. VR.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice wand stored on shelf in reach in freezer. Keep in Silas wrap when storing. CDI- Removed to be thawed, washed and wrapped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small flip top prep cooler holding roast beef, pastrami, and cheddar cheese > 41F (see temp chart). Some deli sliced meats on the top were were over stacked. CDI: Meats that were out of temperature were moved to the walk-in cooler to properly cool. Follow-up visit is needed to ensure cooler is properly working and maintaining temperatures at 41F and below.

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 large chunks of roast beef and large portions of roasted chicken cooling on sheet tray. Both products were not cooling at rapid rates. CDI: roast beef was cut into small pieces and roasted chicken was separated into 2 sheet trays rather than two thick portions. Improvement has been noted with cooling methods. No items in the cooling stage were covered.

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 with no labels on them.

General comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present at bar area. Continue to work on effective pest abatement and receiving regular pest control treatment.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal container wet stacked on shelf. Improvement has been noted on air drying. Not as many dishes wet stacked today.

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 tomatoes that had just been sliced cooling in large plastic containers inside walk-in cooler while covered in plastic. CDI: tomatoes were separated into shallow portions and uncovered. Observed slaw that had just been prepared cooling in plastic containers and covered inside reach-in cooler. CDI: product stored in more shallow portion and uncovered.

3-501.13 Use approved thawing methods. Observed cooked foods that were removed from freezer ~ 2 hours ago and thawing at room temp on counter. CDI: product was reheated.

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 and shakers throughout kitchen not labeled.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on back dish shelf.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the ware washing machine in the front bar area reading 0 ppm. Employee stated machine has been used today. Employee primed machine and concentration was still low. CDI- Machine was primed a second time and began reading at the correct concentration. Be sure test strips are used to ensure utensils are being sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items cold holding above 41F. Some items were overstacked in the prep cooler. Pooled shell eggs were sitting on counter top. CDI- Overstacked items moved to walk in cooler. Eggs placed on TPHC today. Repeat violation.

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

4-901.11 Equipment and Utensils, Air-Drying Required. Observed employee drying utensils with paper towels. Ensure utensils are air dried.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service eating utensils stored with the lip contact surface exposed to contamination by consumers. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in preptop unit, fridge, reach in unit, and WIC above 41F. Kitchen goes through items within 30 minutes before having to replenish. REPEAT. CDI - Some items sent back to WIC for cooling. Other items were put on emergency TPHC. PIC labeled items to be discarded after 4 hours.

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 containers of shredded chicken and ground beef in WIC without date marking labels. CDI - PIC labeled items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed one large plastic container of shredded chicken just prepped in WIC. CDI - PIC spread out chicken on flat sheet tray.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several pans wetstacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced avocado 42F, spinach green 42F, mixed greens 42F and sliced cooked lamb 45F. Maintain cold food products 41F and below. Lids removed from containers to allow food products to cool below 41F. Sliced cooked lamb placed in up-right freezer to quickly cool food products 41F and below.

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 soy sausage 49F, turkey sausage 51 and container of pulled chicken 45F in walk-in cooler completely covered in walk-in cooler. PIC uncovered food products and placed food products on sheet pan to allow proper cooling of food products. Soy sausage after placing on sheet pan 44F, turkey sausage 47 and pulled chicken 42F and still dropping. Do not completely cover food products when cooling. Establishment is doing a better job on cooling cooked chicken products!

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer container and quaternary ammonia solution in bucket was registering low. Sanitizer solution in bucket was emptied and properly mixed sanitizer provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed five clear plastic containers wet stack on clean utensil shelving. Container separated to allow containers to properly air-dry. Thoroughly air dry utensil/equipment before stacking or storing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee cell phone stored on top of opened box of gloves on main food prep line. Gloves discarded and phone stored in employee pocket.

4-101.19 Nonfood-Contact Surfaces - C Observed loose and missing caulking on side of food prep sink and splash guard on sink. Remove old caulking and recaulk splash guard to side of food prep sink.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed employee filling wash vat of three compartment sink with cold water. Informed employee of required wash water temperature. Water emptied and refilled in wash vat of sink with 110F+ water.

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 ceiling ventilation in both bathrooms.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal cell phone stored on box of gloves. Store employee cell phone in their pocket or designated area.

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, 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees not use barrier to turn off water after washing their hands. Employees stopped at time of observation, educated and employees properly rewashed their hands. Observed employee remove gloves and don gloves without hand washing between. Stopped, educated employee and employee rewashed hands before donning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary ammonia below 200ppm at sanitizer vat of three compartmenty sink and utensils/equipment was in the process of being washed, rinsed and sanitized. Sanitizer water changed out in sanitizer vat. Sanitizer provided in sanitizer vats above 200ppm, utensil/equipment re sanitized in properly mixed sanitizer. Observed some slight build up on ice guard within the ice machine. Ice guard cleaned and sanitized at time of inspection. Monitor sanitizer solution strenght at three comparment sink closely and make sure air bubbles have not collected in the sanitizer solution dispensing line.

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 in the process of cooling, tightly wrapped in individual plastic bags stored in a metal pan in up right freezer. Observed hash brown potatoes cooling in deep dish metal pan in walk-in cooler. Observed cooked pulled chicken cooling, piled high on a sheet pan in walk-in cooler. Once PIC observed issue, he immediately pulled products and separated items on a sheet pan so items could and would properly cool. Ensure staff properly follow cooling methods when cooling food products. Items corrected at time of inspection and food was cooling at proper cooling rate.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of sugar stored on the floor in the bar/coffee area. No food storage on the floor. Bag of sugar properly stored at time of inspection and placed in sugar bin.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed the two sanitizer buckets containing wet wiping cloths registering low sanitizer strength. Store wet wiping cloths in properly mixed sanitizer at all times. Sanitizer solution changed in sanitizer/wet wiping cloth buckets and sanitizer strength(quat ammonia) was above 200ppm. Ensure no air bubble is in sanitizer solution dispenser line.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed tongs used on grill line stored on handle to oven. Do not store utensils on handle to oven. Tongs replaced and new tong placed on sheet pan near oven.

4-501.11 Maintain equipment in good repair. Observed two door reach-in refrigeration unit broken. Owner and PIC is aware of broken refrigeration unit, nothing is stored in the refrigeration unit and repairman has already been called to come repair unit.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Maintain wash water in wash vat of three compartment sink 110F and above. Observed washed water 94F. Wash water emptied, and new wash water 110F and above placed in wash vat of sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks covered and uncovered stored on top of ice machine. Employee drinks placed on stool near ice machine at time of inspection. Repeat violation. Employee drinks shall have lid and straw; stored below and away from food, food prep area, utensils, utensil storage area, single service articles and clean linens.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed ice dispenser chute on ice/drink dispenser at front counter soiled. Front house manager clean and sanitized ice chute on dispenser at time of inspection.

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 bagged cooked chicken in walk-in cooler 72F in plastic container. Steps taken to get bagged chicken temperature to drop. Bagged chicken placed on sheet pan and placed in reach-in freezer. Without action taken chicken would not have properly cooled. Second reading of bagged cooked chicken after 40 mins, 55F-70F. Temperature of chicken was dropping at a rate of .60degree/ hour.

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 container of bagged roast beef in reach-in unit date marked 8/30/18. Temperature of roast beef was 41F. Discard of food product in either 4 days(42F-45F) or 7 days(41F and below). Container of roast beef discarded at time of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Cold air must flow around product to remove the heat. -Pf Observed bagged chicken still in the process of cooling tightly closed and stacked deep in plastic containers. Store bagged chicken still in the process of cooling on sheet pan on rack in reach-in freezer. Observed fresh made cole slaw stored in prep line reach-refrigeration unit 54F. Use two door up-right refrigeration or walk-in cooler to cool food products. Container of cole slaw placed in walk-in and up-right refrigeration unit at time of inspection. Prep line refrigeration units are not built to drop food temperature.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Replace missing thermometer in small two door refrigeration unit in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food products stored in black bins on the floor under lower shelving in back kitchen area. Bins of food products properly stored at time of inspection.

4-501.11 Maintain equipment in good repair. 4-202.11 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. Replace damaged gasket on prep line refrigeration unit door. Observed cracked/damaged blue lids to cover food containers. Discard damaged lids to plastic containers. Damaged lids pulled and replaced at time of inspection. Continue to pull and discard any other damaged lids.

5-501.17 Provide a covered waste bin in female restrooms. Provide a covered trash can in women bathroom.

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 damaged wall electrical outlet cover behind slicer area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings stored on and near clean rags and aprons. Store employee personal belonging in designated area so it does not come in contact with clean linen and clean apron. Store employee personal belongings below items used in restaurant. Corrected at time of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with lid and straw; stored on shelving above food prep sink where food prep was taking place, on lid covering top section of flip top prep line refrigeration unit and top of ice machine. Employee drinks placed on small shelving located in front of ice machine. Store employee drinks below and away from food, food prep area, utensil, utensil storage area, single service articles, single service article storage area and clean linen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P . Observed avocados that had not been washed cut and stored on sheet pan at prep sink where prep cooked and prep food products were stored. Do not store or place unwashed produce near or with prepared and ready to eat food products. Prepared food products placed back in reach-in refrigeration unit.

3-307.11 Miscellaneous Sources of Contamination - C Observed food product cooling on lower shelving under bottled and packaged products in walk-in cooler. Store uncovered food products cooling above other food products in walk-in cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being prepared and after questioning employee he stated that he did not wash or rinse avocado. Wash produce before preparing or cutting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying sheet pan with a towel after being washed, rinsed and sanitized at three compartment sink. Allow utensil/equipment to air-dry and do not dry utensil/equipment with towels.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. WIpe/clean base of single service article storage bin stored in front of hot holding unit near cook line. (area where small soup bowls are stored)

4-602.13 Nonfood Contact Surfaces - C Wipe/clean gasket on keg refrigeration unit door and base of unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings(purse) stored on sandwich labels and clean aprons in back corner of kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled can opener blade.

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 hashbrown potatoes cooling in walk in at a rate of .35F/min. CDI: Potatoes moved to sheet tray for rapid cooling. Observed whole chickens below 135F sitting at room temperature after being cooked. PIC stated they cool them off a bit and then pull them. Pulled chicken is then left on sheet trays for cooling and storage until it is used.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hashbrown potatoes stored in reach in cooler tightly covered. PIC stated that item is not cooling and is supposed to be hot held. Item below 135F. CDI: Item relocated to grill area and reheated before service.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed container of sliced cheese stored on top of container of sliced chicken in grill prep cooler. Cheese was above 45F. CDI: Cheese relocated to reach in part of cooler so that it can cool and maintain proper temperature.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of cleaners stored on handsink in bar area. CDI: Items relocated to prevent potential contamination of hands.

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 hash brown potatoes cooling in walk in below cooling rate. Potatoes were in a deep 1/3 pan. CDI: PIC moved items to a sheet pan. Observed chicken cooling on sheet trays at room temperature. CDI: Items moved to prep for pulling. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of liquids with no label. Employee stated they were oil and water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 fruit flies at bar area. Recommendation to increase pest control.

3-302.15 Wash fruits and vegetables prior to use. Observed "NC Mountain Apples" available for grab and go on display at bar counter. Items did not say "wash before eating" and were not washed and wrapped indicating they are ready to eat. Either add to the sign "wash before eating" or wash and wrap apples in plastic.

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 tongs stored on handle of oven. When oven was opened tongs touched the floor. Discontinue storing tongs on oven handle as this is not a clean place.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cracked lids and containers stored as clean and in use. Replace containers once they are no longer cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser to be empty at handwash sink. CDI: Papertowels refilled during inspection.

Note: Observed employee wipe egg off of side of container with glove and then handle cheese from "grill" prep cooler. Final cook for this item was over 165F. Facility advised it is best practice to discontinue this process as the cheese is a ready to eat food.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P 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 portioned chicken salad cooling in walk in at a rate of 0F/min. Observed portioned deli meats cooling in freezer while tightly covered at a rate of 0F/min. REPEAT VIOLATION 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 portioned chicken salad cooling in walk in while tightly closed. Observed deli meats cooling in freezer while tightly wrapped. CDI: PIC advised to use a safe cooling method, such as uncovered in a shallow metal pan, to properly cool items. REPEAT VIOLATION VERIFICATION REQUIRED

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers stored as clean. CDI: Items separated.

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 clam shell containers stored directly on the floor in kitchen.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC is a CFM, but that several risk factor violations are an issue. Ensure that food safety measures are properly being performed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several drinks stored above prep areas and in reach in colers adjacent to and above food.

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 several employees wash hands and then turn off faucet with bare hands, therefore recontaminating hands. CDI: Employees educated on proper handwashing. Some employees continued to turn off faucet with bare hands after being shown how to properly wash hands, and were reminded of proper procedure.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee at "grill" prep cooler handle cheeses with bare hands. Final cook temperature was 165F for that item. CDI: PIC advised it is best practice to discontinue this process as the cheese is a ready to eat food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee get water from handsink and add it to oatmeal to thin it out. CDI: Employee directed to get water for food from the 3-comp or prep sinks.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee drop tomato on floor, pick tomato up, throw tomato away, and go back to slicing tomatoes without a glove change and handwash. CDI: Employee directed to change gloves and wash hands. Note: Observed employees with raw egg on their hands handle cheese from "grill" prep cooler. Final cook for this item was 165F. PIC advised it is best practice to discontinue this process as the cheese is a ready to eat food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed items with stickers and sticker residue nested in one another, stored as clean. 4-703.11 Hot Water and Chemical-Methods - P Observed employee submerge slicer parts in sanitizer for less than 5 seconds. Sanitizer is effective with a 1-2 minute contact time. CDI: Employee directed to properly sanitize items.

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 mushroom soup cooling in walk in from yesterday above 45F. CDI: Item voluntarily discarded. REPEAT VIOLATION Observed sliced ham, sliced pastrami, and sliced roast beef cooling in walk in at a rate below .11F/minute. CDI: Items moved to walk in for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and potatoes hot holding below 135F. CDI: Items reheated in warmer to above 160F. If items are not able to maintain temperature, items should be placed on TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2% milk in caraf holding above 45F. CDI: Items permanently placed on TPHC. TPHC paperwork provided via email along with inspection today. VERIFICATION REQUIRED. Observed clarified butter blend (container says "Keep Refrigerated") sitting out on shelf at flat top. REPEAT VIOLATION •

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed grilled onions, spring mix, and feta cheese with no date mark. PIC stated that tehy were from yesterday or two days ago. CDI: Items labeled for two days ago. PIC reminded that items that will be used for longer than 24 hours, must be date marked. REPEAT VIOLATION

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 mushroom soup cooling from yesterday while tightly covered. Observed ham, roast beef, and pastrami cooling while tightly wrapped in walk in. CDI: Items relocated to freezer for rapid cooling. REPEAT VIOLATION

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelet on, preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food with no hair restraint. REPEAT VIOALTION

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 portion cup being used to scoop brown sugar.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wand stored directly on shelving in reach in freezer. Item will be placed directly in food for cooling. Item must be protected as it is a food contact surface. PIC encouraged to wrap wand in plastic wrap before placing in freezer.

4-501.16 Do not use a warewashing sink for handwashing. Observed employee wash hands in 3-comp sink. CDI: Employee corrected and asked to wash hands in handsink.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed only 1 person (dish washer) in the kitchen wash hands. I observed multiple glove changes without handwashing. Educated PIC and he will disseminate information to staff.

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 2 soups in walkin cooler that were made yesterday around 6pm. They were in large, lidded plastic containers in walkin cooler temping at 48-50F. Both were discarded. Discussed proper cooling methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, sliced meat stacked too high in make unit tops. Rotated out to walkin cooler to chill rapidly to 41F. Do not stack above fill line. Observed clarified butter blend (container says "Keep Refrigerated") sitting out and in squeeze bottle at griddle. Moved to container and placed on griddle to bring up to 135F to hot hold. A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.

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 cooked onions, protein bars, sliced tomatoes not date marked. Corrected today. Return visit required to ensure date marking is in compliance.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of cleaner stored on food storage shelf. Relocated to chemical storage area.

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 sliced meats cooling in walkin cooler tightly wrapped. Vented. Observed chicken salad in plastic container tightly wrapped in walkin cooler. Vent and use smaller containers. Recommend using metal containers instead of plastic. Observed cole slaw cooling in refrigerator with lid. Vent and move to walkin cooler to rapidly chill.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed multiple items packaged on site for sale in grab and go station without microingredients. Tuna salad, broccoli salad, pasta salad, etc. were missing microingredients for pasta, ranch and mayo. No allergens were listed on the container. Return visit required to ensure allergens are listed: Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat, Soybeans.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees in kitchen without hair restraints.