DONS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber being stored in hand sink in kitchen area. CDI: metal scrubber was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at cook line hand sink. CDI: PIC placed paper towels at sink

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed metal pans sanitizing in 0ppm quat. EHS observed different chemical in quat sanitizer bottle connected to mixing faucet. PIC stated they will contact Autochlor for service. CDI: PIC hand mixed solution to 50ppm chlorine and re-sanitized pans For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch and blue cheese above 41F while sitting on counter. CDI: Ranch and blue cheese were placed in walk in cooler to cool. 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 .

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor debris build up on shelving throughout facility. Clean as needed. Points remain the same due to improvement from last inspection.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked flooring near cook line and damaged flooring near serving window. Repair

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored over cooked sausage and raw shell eggs being stored above dressing. All items were located in the walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes being sanitized in 0ppm quat inside 3 comp sink. Quat dispenser bottle was empty. CDI: PIC mixed bleach to 50ppm chlorine. Dishes were re-sanitized in chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris and grease on sides of equipment and shelving. Clean as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring underneath prep table at serving window. 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 flooring throughout facility in need of cleaning.

REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed foam soap pump stored on top shelving with dry goods and other shelf stable foods. CDI - Soap transferred to chemical storage area. -1-

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 high density of collard dip inside a deep metal container and covered with a flat sheet pan inefficiently cooling in the walk-in cooler after + 30 minutes. Refer to temperature observation chart. CDI - Food handler divided food in to smaller portions on to a flat sheet pan. Second assessment after correction (+20 minutes) verified temperatures began to decrease towards < 41 F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.13 (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 vacuum sealed salmon stored in vacuum packaging in the walk-in cooler. CDI - Food handler instructed to cut sealed packaging. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed front hand sink with no paper towels. CDI - Employee replenished area with disposable towels. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed just prepped romaine lettuce, milk and cream cheese above 41 F. See temp chart. CDI - Items transferred to walk-in cooler to cool down to < 41 F. -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.

3-501.18 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 being held past 7 day requirement (prep date 10/3/25). CDI - Cream cheese voluntarliy discarded by food handler. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed soap pumps stored on top shelving above dry goods/shelf stable sauces. CDI - Soaps transferred to chemical storage area. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed high density of rice inside a large strainer inefficiently cooling in the walk-in cooler with a 0 F rate change after 30 + minutes. CDI - Food handler transferred rice on to a flat sheet pan. Second assessment after correction (25 + minutes) verified temperatures began to decrease towards < 41 F. -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.

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

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rubber gaskets of prep reach-in and walk-in cooler units damaged. Replace. -1-

5-205.15 Maintain a plumbing system in good repair. Observed the food prep sink leaking water at the top connection from the faucet. Repair water leak at prep sink. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged corner wall at back door and hole in wall behind shelving unit storing clean plates. Repair. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed food handler utilize hand sink to fill up large lexan container for food prep. CDI - Food handler coached on hand washing sink usage and redirected to nearby prep sink. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed these utensils sticky/greasy to touch with visible food debris: Blade of can opener and sticker labels/adhesive attached to 3 metal food containers. These utensils were stored away as clean. CDI - Food handler instructed to remove utensils to be w/r/s. -0- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed these TCS foods prepared yesterday stored in the walk-in cooler and prep unit with out date labels: Mashed potatoes, cooked pasta, chicken wings/thighs, diced tomatoes and lettuce. CDI - Allowed foods to be date marked. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stacked boxes of foods and canned goods stored directly on the floor in the walk-in cooler. Remove off floor to prevent contamination. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rubber gaskets of prep reach-in units and walk-in cooler damaged. Observed gap on left door of 2 door prep reach-in door. Upon further investigation, the door fell off. In addition, this unit is not operable. EHS observed non TCS waffle mix stored inside. Staff instructed to not store any TCS applicable foods (seafood) in this unit until unit is repaired and cold holding < 41 F. Repair/replace. -0.5-

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 soiled and greasy can opener base. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open drink stored along side clean utensils and over the prep counter in back of kitchen. CDI - Drink removed. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed fork on ledge of hand sink and food debris stored inside of same hand sink. CDI - PIC and employees coached on hand washing sink usage. Area thoroughly cleaned. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed paper towels not available at hand sink in back of kitchen. Dispensing system non-functional. CDI - Disposable towels made available to hand sink. -1-

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 employee rinse soiled rubber spatula with sanitizer at 3-comp sink. CDI - Employee coached and W/R/S the spatula. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer, https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed recently prepared collard dip hot holding at 129 F. CDI - Product reheated > 165 F. -0- 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 is not been labeled, or if the label is incorrect. - P. Observed chicken wings without date marking and incorrect date marking on container of collard greens. PIC traced the collard greens back to another batch made on 1/31/25. CDI - Allowed PIC to correct date label for collard greens, chicken wings voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed sternos can (butane chaffing fuel gel) stored alongside seasonings and above prep sink . CDI - Sternos can voluntarily discarded by PIC. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed cooked rice left cooling in ambient temperatures at prep sink. Rice unattended for > 20 minutes. CDI - Food handler instructed to relocate rice to the walk-in cooler. -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.

4-502.11(B) Provide accurately calibrated thermometers. - Pf. Observed facility’s thin probe thermometer unresponsive to calibration due to having a low battery. CDI - PIC procured new functional thermometer during the inspection. -0- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying just washed equipment with a towel and then storing. Discontinue this practice and allow to air dry.

4-501.11 Maintain equipment in good repair. Observed rubber gaskets of prep reach-in units and walk-in cooler damaged. Replace. -0-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed the food prep sink leaking at the top connection from the faucet. Also observed plumbing connection pipe removed from hand sink. Connection pipe was re-attached during today’s inspection. Repair water leak at prep sink. -2-

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 (1) non-functional towel dispenser. PIC states that repairs/replacement are scheduled for 2/7/25. 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 general cleaning needed on floor in female restroom. -0-

6-303.11 Provide required lighting intensity. Observed a total of 9 non-functional lights at the hood system. Replace. -0-

5-202.12 Provide at least 100F water at handsinks. Observed the cold water faucet not working at the front handsink when I arrived to conduct my inspection. CDI - PIC repaired the water and it is now functioning.

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 chicken wings without datemarking. Food handler stated they were prepped on the 10/22. CDI - Allowed to date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout heavily scratched and scored. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed damaged metal colander. CDI - discarded.

5-205.15 Maintain a plumbing system in good repair. Observed the food prep sink leaking at the top connection from the faucet. Repair.

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. Observedopen drink over the prep top cooler. CDI - drink discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishmachine not sanitizing. CDI - PIC changed jug as the current was almost empty, primed and is now properly sanitizing. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp in the prep top cooler (front) at 48F, Observed fish at 42F, cooked fried chicken above 41F. CDI - Shrimp was discarded; fish was just removed from the walk in cooler, fried chicken was also removed from the walk in cooler and sat outside on the cutting board and warmed back up, chicken was placed back into the walk in cooler on sheet pans to cool back down to 41F and below. 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 pasta datemarked 6/20, exceeding 7 days. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked. Allow to air dry prior to stacking.

5-205.15 Maintain a plumbing system in good repair. Observed the cold water at the front handsink not functioning. Repair.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink and black residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Mac n cheese and creole sauce in the walk in cooler above 41F. Discussion with the PIC and these foods were prepped yesterday. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked potatoes in the walk in cooler not date marked. PIC stated they were made yesterday. CDI - PIC voluntarily discarded. Improvement with date marking. Keep at half demerits. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed TCS foods cooling from the day before not meeting cooling parameters being covered and stacked. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed the ice scoop stored on top of the ice machine. Store properly to prevent cross contamination.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher drying just washed equipment with a towel and then storing. Discontinue this practice and allow to air dry.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the 2-compartment sink. Repair. PIC tighten the fixture during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut sausage in the walk in cooler not date marked. CDI - Discarded. Observed pasta not date marked in the walk in cooler. PIC stated this was prepped yesterday. CDI- allowed to date mark. Observed chicken wings in the reach in cooler (front next to fryers) not date marked. PIC stated these were made yesterday. CDI - allowed to properly date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed jug of bleach on the food prep counter top. CDI - Bleach was relocated to chemical storage.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at the 2-compartment sink. Repair.

6-303.11 Provide required lighting intensity. Observed one burnt light over the ice machine. Replace burnt light.

5-202.12 Provide at least 100F water at handsinks. Observed back kitchen handsink with low water pressure and is trickling. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not functioning. CDI - PIC repaired. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the cookline handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean metal pans and utensils on storage rack in front of the ice machine sticky and accumulating debris. Clean and maintain. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating black residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken under prep table at 70F (prepped today around 5PM) PIC stated they are on time, but no sticker and no procedures. CDI - Provide TPHC and PIC placed on time (5PM-9PM) discard product at 9PM. 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 .

3-501.19 (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 no written procedures for fried chicken. CDI - Provided template and assisted filling out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steak improperly thawing in standing water. Explained to the PIC proper methods of thawing. CDI - PIC placed under running water.

4-501.11 Maintain equipment in good repair. Observed one fan in the walk in cooler not functioning. Repair. Observed one torn gasket on the walk in cooler door. Replace. Compliance visit to ensure compliance.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink in the back prep area without pressure when turned on. Repair. Compliance visit to ensure compliance.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in the walk in cooler. CDI - PIC discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemicals on the storage rack near mop sink. CDI - PIC labeled.

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

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 pans used to stored utensils accumulating dust and food debris. Observed gaskets and interior of reach in freezer accumulating food and debris. Clean and maintain.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a couple missing ceiling panels in the back kitchen area. Replace.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shields missing on a couple lights in the food prep area.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed shellstock without tags. CDI - PIC voluntarily discarded the shellstock.

4-501.11 Maintain equipment in good repair. Observed flip top cooler being used as storage and observed under counter cooler at the cookline not in use. Remove the doors so that the interior can be cleaned regularly OR have fully functional OR replace with prep tables/shelving.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease accumulating on the exterior of the grease barrel. Compliance visit to be conducted in 30 days, failure to maintain the area clean may result in further enforcement action. PIC stated that the area was partially cleaned and that they will continue to clean. Will follow up again.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection today: no parasite destruction letter for salmon, cold holding, date marking, chemical storage, sanitizer concentration, storage order. Please write items below for corrective actions. CDI - Provided education throughout the inspection. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with poster.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food handler cutting washed lemons with their bare hands at the bar. CDI - Educated the food handler, food handler washed their hands and placed gloves on. Lemons were 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 PIC unable to provide documentation for parasite destruction of the salmon. Explained to the PIC that the salmon shall have a final cook temperature of 145F and not offered undercooked until parasite destruction letter is presented. CDI - PIC stated that the Salmon will be cooked well done to 145F.

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 clams stored over ranch dressing in the walk in cooler. CDI - PIC rearranged the storage order. -REPEAT-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the quat sanitizer at the warewashing sink at 0 ppm. PIC contacted their chemical provider to repair. Verification visit required in 72 hours to ensure compliance. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods (see temp chart) in the walk in cooler above 41F. CDI - Collards, chicken, pasta were voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 cooked pasta and cooked collards not date marked. CDI - voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored on the prep table. CDI- relocated. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed blue liquid in a squeeze bottle over prep sink. CDI - Liquid was soap - labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles unlabeled in the reach in cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed food handler cutting unwashed produce. CDI - Explained to the food handler that vegetables shall be properly washed prior to cutting.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a few cutting boards melted. Replace. 4-502.11(A) Maintain utensils in good repair. Observed a few utensils and spatulas with melted handles, or missing handles. Replace 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards heavily scratched and scored. Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed metal pans under prep table accumulating dust and debris. Observed metal pans used to stored utensils accumulating dust and food debris. Observed exterior of waffle maker with grease and residue accumulating. Clean and maintain.

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 missing air gap at the food prep sink. Observed sprayer hose sitting below the rim of the sink. Remove the sprayer hose. Verification visit required in 72 hours.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease accumulating on the exterior of the grease barrel. Compliance visit to be conducted in 30 days, failure to maintain the area clean may result in further enforcement action.

REPEAT VIOLATION: Observed raw shell eggs stored above dressings inside walk-in cooler. CDI: storage order was corrected. 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

REPEAT VIOLATION: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 22 plastic quart containers of Cajun cream sauce, collard green dip, collard greens, and mashed potatoes at 53F that had cooled overnight inside walk-in cooler. Products did not reach proper cooling parameters. CDI: all products were voluntarily discarded.

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 a bus tub of macaroni noodles dated 3.22.22 inside walk-in cooler that expired past 7 days. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 pan of cooked potatoes, wings, and a container of sausage inside walk-in cooler not date marked. CDI: according to PIC these items were made yesterday; items were properly dated.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed collard greens, collard green dip, Cajun cream sauce, and mashed potatoes that had cooled in large batches(22 quart containers) and covered inside the walk-in cooler. CDI: products were voluntarily discarded due to temperature abuse. Discussed proper cooling methods and providing logs.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from coolers throughout kitchen.

REPEAT VIOLATION: 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle down inside flour and panko. Observed scoop without handle in sugar.

REPEAT VIOLATION: 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 coating on floors peeling at cook area. Observed some floor damage on cook line.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to grill. CDI: paper towels provided.

REPEAT VIOLATION: 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 chicken stored above collard green dip inside bottom of salad prep cooler.. CDI: storage order corrected. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above raw shrimp inside walk-in cooler. CDI: storage order was corrected.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed a tub of wingettes and tubs of wings inside walk-in cooler ranging from 43F - 50F that had cooled overnight. Products did not reach proper cooling parameters. CDI: all products were voluntarily discarded. Education, cooling logs, and posters were provided.

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 collard greens, penne pasta, and potato salad inside walk-in cooler dated 10-27-21 and 10-28-21 that had expired past 7 days. CDI: products were discarded. Observed a few incorrect dates on wings. CDI: wings were discarded due to temperature abuse. Improvement has been noted. All products were dated on this inspection. Points scaled back.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed tubs of wings that had cooled in large batches, stacked, and covered inside the walk-in cooler. CDI: products were voluntarily discarded due to temperature abuse.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer inside container for wiping cloth storage. CDI: bleach was added to container at proper concentration.

REPEAT VIOLATION: 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle down inside flour and sugar. Observed scoop without handle in cornmeal and panko breading.

REPEAT VIOLATION: 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 and debris buildup on cook surfaces including stove and fryers shelving racks, and inside prep coolers.

REPEAT VIOLATION: 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on ground inside dumpster closure outside. Observed unused equipment including Beverage Air Cooler and 2 dr low boy cooler on cook line. Repair/Replace with equipment in good repair.

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 coating on floors peeling at cook area. Observed some floor damage on cook line.

REPEAT VIOLATION: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drinks stored on back shelf and shelf with dry goods. CDI: drinks were discarded.

REPEAT VIOLATION: 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no letter provided from distributor for salmon offered undercooked. CDI: PIC stated that fish will be fully cooked until letter could be provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground beef stored above cooked wings inside walk-in cooler. Observed raw chicken stored above whiting fillet inside 2-door freezer and ground beef stored above fries. CDI: storage order was corrected. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food uncovered inside walk-in cooler and 2-door flip top cooler on line. CDI: products properly covered.

REPEAT VIOLATION. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine shield with pink/black build up. Ensure to increase cleaning frequency. Improvement has been noted. Sanitizer observed at proper concentration on this inspection.

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 several foods including cooked wings, chicken breast, greens, marinara sauce, and penne pasta inside walk-in cooler that was not dated. CDI: all products were within 24 hours so they were properly dated. Observed inside 2-door flip cooler collard green dip and penne pasta without a date. CDI: product was discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed several bottles of cleaner sprays stored on back prep table. CDI: relocated to chemical shelf.

REPEAT VIOLATION: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer available for checking food temps. VR in 10 days for food thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of shell eggs stored on the floor of walk-in cooler. CDI: removed off of 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 handle down in seafood breader.

REPEAT VIOLATION: 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 exposed sitting on counter at bar area.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and debris build-up on cook surfaces including stove and fryers, shelving racks, and inside prep coolers.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed both hot and cold water at low pressure at handsink close to back entry into the kitchen. CDI: work order has been placed for sink.

REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open to dumpster and grease container.

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bookbag stored on top of ice machine.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed cold holding, sanitizer, date marking, and several other code violations out of compliance. PIC shall ensure compliance with Code requirements by training staff on proper food safety. CDI: provided training and education throughout inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks on prep surfaces in kitchen. CDI: drinks relocated.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no letter provided from distributor for salmon offered undercooked. CDI: PIC stated that fish will be fully cooked until letter could be provided.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink dispensing at 0ppm. It was found that there was an air bubble in the line preventing solution from dispensing properly. CDI: bleach sanitizer was added at proper concentration. Chemical company will be called for service. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on deflector of ice machine. REPEAT EHS will make complaisance visit to ensure sanitizer is being made up at proper concentrations and that dispenser is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods inside seafood cooler including whiting, shrimp, and crab balls > 41F(see temp chart). CDI: thermostat turned down and ice packs were placed on top of products. EHS checked temperature after about 30 minutes and temperature dropped down to 38F - 41F. Observed walk-in cooler holding greens, wings, macaroni and cheese, crab balls, etc at 42- 43F. PIC stated that cooler and been opened and closed while setting up for the night.CDI: Cooler door was shut for awhile. EHS went back and checked ambient air temperature of cooler at 41F. Service call was placed for cooler. EHS will make compliance visit to ensure cooler temperature is turned down and is maintained at 41F/below.

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 no date label on racks of wings inside walk-in cooler and penne pasta inside prep cooler #1. CDI: dates provided. 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 macaroni and cheese, corn, and pow pow sauce inside prep cooler #1 that had expired past 7 days. CDI: products voluntarily discarded

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 wings at cook station that were said to be held on TPHC by PIC with no times documented or procedures provided. CDI: time in and time out was marked on side of the pan; procedures reviewed and e-mailed to PIC.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Observed broken ambient air thermometers inside walk-in cooler. CDI: thermometers provided. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers inside prep coolers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed individual pans of seasonings with no label at cook station. Observed no labels on squeeze bottles at cook station.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled wiping cloths on counter surfaces inside kitchen. Observed quat sanitizer in buckets at 0ppm. CDI: bleach sanitizer was made up at proper concentration.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service trays stored on floor of kitchen. PIC stated that shelf broke that the boxes were stored on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and debris build-up on cook surfaces including stove and fryers, shelving racks, and inside prep coolers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open to dumpster and grease container. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash behind dumpster on ground and broken toilet at dumpster area.

6-303.11 Intensity-Lighting - C. Observed lighting dim inside walk-in cooler.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed silver ware soaking in 0ppm QUAT sanitizer. CDI- silver ware placed in new sanitizer at proper concentration -REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with red build up. NOTE: Facility did not have much food in the units. Pizza station not being used. Bar was not in use during inspection. Some of the units were empty. Facility is working off of a limited menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle without a label. CDI- Labeled

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in server area being used as a dump sink. CDI: Sink was cleaned and employees directed to only wash hands in this area.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strawberries at the bar, that PIC stated were washed, stored in their original container. CDI: Strawberries rewashed and put into a different container. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored behind fully cooked salmon bites in protein cooler. CDI: Items rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottles at 0ppm. Observed 0ppm sanitizer at the dish machine. Observed 0ppm sanitizer at the 3-comp sink. CDI: Quat dispenser at 3-comp sink was fixed during inspection. Dishes were then washed in the dish machine and sanitized in the 3-comp sink for the rest of the day. Facility has less than 50 seats per social distancing capacity. Dishes may be done this way as long as the capacity is less than 50 persons. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up. REPEAT VIOLATION

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 Cajun cream sauce from yesterday at 43F in walk in. Observed grits cooling from yesterday at 47F. All other items in the walk in were at 38F and below. CDI: Product voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes holding below 135F on the stove and then above the fryer. CDI: Product was rapidly reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler with proteins holding above 41F. Observed French toast batter held at grill above 41F. CDI: Products were temporarily placed on TPHC today. EHS and PIC discussed that if the prep top cooler must maintain temperature of the proteins. However, the French toast batter could be kept in the grill area for convenience for a 4 hour hold time, but the leftovers must be 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 grits and Cajun cream sauce cooling in deep, covered containers in the walk in. CDI: Products were voluntarily discarded.

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 the handle of the oven. When oven door is opened, the tongs touch the ground. CDI: Tongs were taken to be cleaned and then stored properly.

4-501.11 Maintain equipment in good repair. Observed counter top at Togo/server area inside the bar is a broken stone that is no longer smooth or easily cleanable. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed drain board to dish machine in need of reaffixing and sealing to the wall.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up at Togo/server area inside the bar. Observed some build up on gaskets of reach in coolers. Ensure routine cleaning. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lid on dumpster. CDI: Lid was closed.

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 flooring in several areas on the line in severe disrepair. Observed cabinet in server area in need of reaffixing to the wall. REPEAT VIOLATION Previous violation corrected.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield near back door and mop area. 6-303.11 Intensity-Lighting - C Observed lighting at 1.27 foot candles (FC) in the walk in. Ensure lighting is at 10FC or higher.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine shield with pink build up. Ensure to increase cleaning frequency.

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 pickled cabbage (hot pickled) and salsa (dated 9/18) held past 7 days. Observed grits and mashed potatoes not date marked. Employee stated items were made sunday. CDI PIC voluntarily discarded TCS foods not dated or held past 7 days. Repeat violation.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored throughout walk in cooler and reach in unit commingled with food for public. Ensure to store personal food in a designated area. CDI PIC removed items.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed refrigerator at wait station used for sauces not ANSI certified or equivalent. Ensure to remove. 4-501.11 Maintain equipment in good repair. Observed condensation/leak in tall reach in unit. Ensure to repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (reach in units, gaskets, etc.) with debris build up. Ensure to increase cleaning frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged baseboards by walk in cooler. Ensure to repair or replace. 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 AC vents and walls behind grill area equipment with heavy debris build up. Ensure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on prep tables and employee food stored throughout the walk in cooler and reach in unit. Ensure to provide a designated area for personal items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification at the time of the inspection. REPEAT

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pasta and diced chicken with no date marked labels. CDI- PIC placed date on items from 3/27.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour in a container not labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2- REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops and bowl for breader touching the food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested bus tubs stored on drying shelf. REPEAT -.5-

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler near dish pit and missing edging on ice machine with exposed glue around door closure. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of inspection. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bus tubs with debris on outsides stacked with food contact surface touching soiled outside of next tub. CDI - PIC instructed cleaning of bus tubs. 4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on around the ice chute in ice machine. -1.5-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed one pan of reheated cream sauce at 122F in steam table after reheating. CDI - PIC instructed reheating. -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 expired house made ranch and other dressings and barbecue sauce in reach in with date marking 08/01/2018. CDI - PIC voluntarily discarded. -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in facility. VR no later than 08/17/2018 to ensure facility has a working thin probed thermometer for thin foods. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed rubber band and watch on arm of food employee preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee starting to process raw chicken. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested drinking glass in bar and metal pans on shelf to the left at cook line entrance. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the under side of drying shelving. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling in women's restroom near HVAC vent. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0-

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed metal container of raw chicken stored above fish products and raw shrimp thawing in the walk in cooler. Small metal container was moved byh EHS to a lower rack, after demonstrating proper storage order to the owner of the facility.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Burgers on the menu are able to be ordered undercooked but are not asterisks to tie them into the consumer advisory disclosure and reminder on the menu. EHS will verify that the menus have been corrected by 3/2/18

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled spray bottle of chemical cleaning fluid in the bar area. Labelled by PIC during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling for 2 hours in a tall, packed container. EHS demonstrated that the temperatures at the top of the food, which is exposed to the cold air, was 15F higher than the middle and lower portions. PIC had an employee spread the food out thinly on a sheet pan. Proper time/temperatures were met.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored outside of a santizer container in the kitchen area. Item returned to a sanitizer bucket by EHS. Keep all wet wiping cloths in sanitizer between uses to prevent pathogenic organism growth. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of packaged straws on the floor of the kitchen area. Item moved to shelving by PIC.

4-501.11 Maintain equipment in good repair. Observed condensed water present on the bottom portion of a low boy cooler. Repair condensing/cooling unit. No other issues noted.

5-205.15 Maintain a plumbing system in good repair. Observed leak in the piping underneath the dish machine.

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 black residue accumulation behind the dish machine and three compartment sink.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed several plastic light covers damaged such that the bulbs are no longer shielded. Provide sleeves or new covers to prevent food contamination in the event of a shattered light.

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

Observed grits from the previous day not dated. Observed cream cheese not dated. CDI - dated 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 chicken and fish in sink thawing with no running water. 3-501.13 Use approved thawing methods.

Observed scoop with no handle stored in flour. 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 wet stacked pans in kitchen near 3 door reach-in. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed door flip top across from oven collecting water on the interior bottom. Observed several shelves damaged in reach in units. 4-501.11 Maintain equipment in good repair. 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 seafood left to thaw in vegetable compartment of 2 compartment sink. Facility must maintain separation between vegetable and meat/seafood sink.

Observed residue collecting on handles of refrigerators throughout the facility. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed floor covering damaged throughout the kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed several lights missing covers in the kitchen. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.