CHAR BAR 7

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bucket used to wipe down prep surfaces with a sink and surface reading of 3010 PPM lactic acid. EHS went to the 3 comp sink dispenser and notes that the 3 comp dispenser preparation done by PIC was reading at 3010 PPM Lactic acid. -CDI- PIC adjusted the dispenser and it was able to dispenser at 1875 PPM Lactic Acid. Ensure that sink and surface sanitizer is continually maintained in the proper range. 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

3-501.14(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 pre-portioned bags of cooked Brussels sprouts and broccoli from the day prior at 44F. PIC stated the foods must have missed the cooling window. -CDI- EHS coached PIC to cool food prior to bagging, and to monitor foods throughout the cooling process. Food that missed the cooling window was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed mushrooms past the 7 day date marking window. Ensure food is discarded once window expires. -CDI- Mushrooms 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 .

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 pre-portioned bags of broccoli and Brussels sprouts miss the cooling window. Food cooled in small tightly wrapped pre-portioned bags. Ensure that food properly cools prior to bagging and proper methods are used. -CDI- food was 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 containers unlabeled sugar, panko, and flour. Ensure all working containers of food are properly labeled. EHS notes overall improvement in labelling from last inspection, POINTS NOT ESCALATED. -CDI- PIC labeled

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies present in the kitchen during inspection. Flies were not present on food or food contact surfaces. Ensure pest control is increased.

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 scoop handle of sugar resting directly atop the food. Ensure scoop handles are not in direct contact with food. -CDI- PIC removed scoop from the container. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed grill utensils stored in metal container of water underneath heat lamp. Water was 94F. -CDI- EHS coached food employee on best methods to keep water warm. Food employee switch out water and placed new container on flat top to maintain water above 135F.

4-501.11 Maintain equipment in good repair. Observed broken gasket on lowboy unit 2. Ensure repaired. PIC stated a work order has been placed.

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 chipped and broken base board tiles near the WIC. Ensure this is repaired and floors, walls, and ceilings are maintained as smooth and easily cleanable.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken over raw beef, and raw beef over raw salmon in the meat cooler. No visible contamination observed. -CDI- PIC rearranged foods to reflect proper storage practices. Observed raw turkey burgers over raw beef burgers in the WIC. No visible contamination observed. -CDI- PIC rearranged foods to reflect proper storage practices. 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 sink and surface sanitizer buckets throughout the facility and the sink and surface dispenser at the 3-comp sink at and dispensing at 452 PPM below the 704-1875 PPM range. Per PIC the facility has not sanitized any dishes in the 3-comp yet today. Sink and Surface jug feeding into the dispenser was empty when checked. -CDI- PIC left after the kitchen inspection to go to the other Char Bar location and grab a sink and surface sanitizer. Sanitizer was replaced and properly dispensing by the end of the inspection. 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 filets and raw tenders in the fryer fridge at 43F. -CDI- Moved the raw chicken into WIC to cool down. Observed Ranch made with buttermilk in prep top at 43F. -CDI- Voluntarily discarded by the PIC. Observed CousCous in prep top at 44F. -CDI- PIC voluntarily discarded. Observed cups of buttermilk ranch on the expo top under no refrigeration, ranch cups were 63F. -CDI- PIC voluntarily discarded. REPEAT VIOLATION -CONTINUED NON-COMPLIANCE IN COLD HOLDING MAY LEAD TO A RISK CONTROL PLAN- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed a large container of pico cooling in the WIC the pico was lidded and cooling at a rate of 0 after 20 mins. Ensure that proper methods are used in cooling such as venting pans and active stirring. -CDI- PIC un lidded the pan and stirred. Pico cooled by the end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles, spice shakers, and spice containers unlabeled all throughout the facility. Ensure that facility is labeling all foods to easily identify the contents. -CDI- PIC started labeling food containers. 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 chips in the floor tiles along the cook line specifically around the fryer and floor drain on the cook line. Ensure floors are repaired and maintained as smooth and easily cleanable.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed plastic container resting in the hand sink that is closest to the cook line. Ensure hand sinks are used for washing hands only. -CDI- Plastic container removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel machine at hand sink near expo not working. Ensure that all sink have an approved means to dry hands. -CDI- PIC provided a paper towel roll.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored over RTE food in the WIC. Ensure that all unwashed produce is kept below RTE foods. -CDI- PIC moved cucumbers so that they were no longer over RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed internal portions of ice machine with buildup of soil. Ensure ice machine as cleaned as often as necessary to preclude any build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes in broil station prep unit above 41F from one day prior. -CDI- PIC voluntarily discarded tomatoes. Observed 2 TCS sauces over 41F on prep surface. PIC stated they have been out of refrigeration for 1-hour. -CDI- PIC moved TCS sauces into WIC to cool down. Sauces cooled by the end of the inspection. -REPEAT VIOLATION- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed bottle of chlorine sanitizer unlabeled in ware washing area. Ensure that all working containers of sanitizers and cleaners are labeled. -CDI- PIC labeled the chlorine bottle.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several spices and squirt bottles with no labeling along the cook line of the facility. Ensure that all working containers of food are labeled. -CDI- PIC had food containers labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no hair restraints upon arrival for the inspection. Ensure that all food employees are wearing hair restraints. -CDI- all food employees put on hair restraints once EHS arrived.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a knife stored in between the crevice of a prep top. Ensure that utensils are stored in the clean portions of equipment. -CDI- PIC moved 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed knife on the internal portions of a prep unit with its handle resting atop lettuce. -CDI- PIC moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked wings set to cool under containers of raw ground beef upon arrival. -CDI- PIC immediately placed the cooked chicken wings back onto the speed rack to continue cooling. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed portions of raw ground beef left uncovered from the day before. -CDI- PIC placed a cover on the portioned raw ground beef. Due to the severity of both violations, Points not taken. (0 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 metal inserts of queso and another metal insert of chili that were below 135F while said to be hot holding. PIC stated that they had placed that in the steam well a little after 12PM. PIC noticed that the steam well was almost turned completely off. -CDI- PIC quickly reheated the food items above 165F and placed them back in the steam well and turned the temperature up on the unit. (1.5 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepper jack cheese, cheddar, white cheddar, pimento cheese, and jalapeño cream cheese all above 41F while said to be cold holding in the flip top unit closest to the broil hand sink. PIC stated that the items were placed in the unit a little after 12PM from the WIC. -CDI- Items were quickly cooled back down to 41F before the end of the inspection. Due to improvement from last inspection, Points not escalated. REPEAT*** (1.5 pts) 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 avocados with stickers on them while said to be washed. -CDI- Stickers were removed and the avocados were rewashed. REPEAT*** (0.5 pts)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 large cutting boards with the surface starting to feather from repeated use. -CDI- PIC voluntarily discarded the cutting boards. (0 pts)

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 accumulation of food debris/residue on the doors of the flip top door throughout the facility. Also observed a heavy amount of food debris/residue accumulated on the wire racks in the WIC. Increase cleaning frequency to help prevent potential cross contamination. REPEAT*** (1 pt)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to the hose in the mop sink while under continuous pressure. -CDI- EHS educated PIC on backflow prevention. The water was turned off and the pressure was released. (0 pts)

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 low grout throughout the facility. PIC state that they have been working on getting the grout repaired. Food debris and pooled water was observed in the low grout during inspection. REPEAT*** (0.5 pts)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above RTE foods in the WIC. -CDI- PIC rearrangement the order of the respective food items. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of metal containers said to be stored as clean with food debris/residue and what appeared to be grease on one of the containers. Also observe pink and black residue build up in the ice machine that is used for customer consumption. -CDI- PIC placed the necessary dishes in the dish pit to be rewashed and sanitized. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large container of risotto and a container of heavy whipping cream in a flip top unit above 41F. Also observe several items in another prep top unit above 41F. -CDI- PIC voluntarily discarded the risotto and heavy cream and placed ice blankets on the TCS food items in the other unit. REPEAT*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items throughout the facility without date marks. PIC stated that the items were made/prepared the day before the inspection. -CDI- PIC date marked the necessary items. REPEAT*** (1.5 pts) 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed 3 avocados still bearing stickers after being said to be washed. -CDI- Food employee rewashed the avocados and removed the stickers. (0 pts)

4-501.11 Maintain equipment in good repair. Observed a flip top unit and a RIC that were leaking and pooling water in the bottom of the units and on to the floor. EHS could see where the leaking was coming from. Also observed a broken door on another flip top unit. PIC stated that they already have someone coming out to look at the unit with the broken door and will ask about the other units that are leaking. (0.5 pts)

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 heavy food debris build up on the wire racks in the WIC and food debris build up in/on the prep units throughout the facility. Increase cleaning frequency top avoid possible contamination. (0.5 pts)

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 low grout throughout the facility and damaged floor tiles at the end of the prep line. Repair the grout and damaged floor tiles to avoid accumulation of food debris and/or pooling water. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburger patties stored above RTE sauces and condiments in the WIC. CDI: PIC corrected storage order since there were no signs of physical contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed an ice cream scoop and metal pan soiled with visible food debris stored on the clean dish rack. CDI: PIC removed items and placed in the dish room to be properly washed/rinsed/sanitized. REPEAT VIOLATION. Note: Points deducted but not doubled since only two food contact surfaces were observed to be soiled. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a chicken breast grilled on the chargrill temping at 160 degrees F, when the food employee said the chicken was ready. When EHS asked what temperature they usually cook their grilled chicken breast to, PIC and food employee said usually around 160-165. CDI: EHS educated PIC and food employee on the minimum internal temp of chicken and PIC had food employee place chicken back on the chargrill to reach above 165 degrees F; EHS got second temp of grilled chicken breast at 188 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of 2 oz. portion cups of ranch cold holding in the small reach-in cooler temping above 41 degrees F (see temperature chart). PIC stated that they grab the cups from the WIC every morning and do not keep them in the small reach-in cooler overnight; the cups were stocked in this unit less than 4 hours prior to the start of the inspection. EHS got an ambient temperature of the unit to be 43 degrees F. EHS had PIC move ranch cups and other TCS items into the WIC to bring temperature down. The remaining items in this unit were cakes, brownies, and chocolate syrup. EHS advised PIC to contact repairman to have unit checked, and to keep sauce cups and other TCS items in the WIC until unit has been looked at. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS food items in the deli fliptop and WIC without a date mark. PIC stated that these items were prepared yesterday. CDI: PIC had food employees create labels for these TCS items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 multiple bottles of sauces and shaker bottles of different seasonings at the make line without labels. Label all working containers and bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets at the make line testing low concentration. CDI: PIC dumped out sanitizer buckets and refilled with properly concentrated sink and surface sanitizer.

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 the bottoms of the reach-in coolers accumulating with food debris. Observed the bottom of the lowboy cooler with standing water. Observed the gaskets of the cooler drawers soiled with food debris. Observed ice buildup around the edge of the WIF. Increase cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed employee use kitchen hand sink to rinse lemons. CDI - Correction through education. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed one deceased crawling insect inside of bin containing panko bread crumbs. All other dry storage foods were observed covered and free of adulteration. CDI - PIC voluntarily discarded product. Contact pest control operator for abatement of pests. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed several glass bowls with food debris stored inside of reach-in unit below foods and multiple skillets with food debris present stored on prep table. Utensils were to be used for today’s services. Also observed a can opener stored as clean but soiled with dried food debris. CDI - All utensils removed to dish pit for w/r/s. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large flies present in facility. PIC advised that the facility has reached out to Orkin and is awaiting pest treatment services. Contact PCO for treatment services. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed deceased crawling insect on top expo and on flooring throughout facility. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal food containers wet stacked. CDI - Utensils separated to allow air drying. -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed (1) stack of single service to go small containers faced upwards on top shelving. CDI - PIC inverted containers. -0-

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two small heavily scored cutting boards. No escalation of points due to improvement in this area. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking underneath in-use prep sink. Repair. -0-

REPEAT VIOLATION: 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 ceiling panel and wall above clean utensil shelving unit in dish area. Increase cleaning frequency and maintain all areas clean. Points scaled back due to improvement since previous inspection -0.5-

2-102.11 (A)-(C)(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. - Pf. Observed PIC unable to ensure food safety and handling are being met for date marking, food contact surfaces, cooling methods, cooling time & temperatures, cold holding, hot holding, TPHC procedures and practices, chemical storage and food storage. -1- *A VR will be conducted to follow up on items not corrected during today’s inspection.

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 exposed employee beverage stored on floating shelf along side and over dry goods on prep line. CDI - Item removed. -0.5-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed metal pans containing recently prepared spinach and lettuce nesting on top of each other in the walk-in cooler. CDI - Foods removed by employee to be washed. -0-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink/greyish residues on catch plate inside ice machine. PIC advised that the equipment is cleaned quarterly. Recommend higher cleaning frequency to ice machine. REPEAT VIOLATION: 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed accumulated burnt food debris on food contact surfaces of large flat sheet pans stored at clean storage shelving unit. Utensils no longer smooth and easily cleanable. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed large quantity of rice on a flat sheet pan cooling since previous day in the walk in cooler. CDI - Rice voluntarily discarded by PIC. -1.5- For more information on proper cooling procedures please visit: http://meck.co/FoodSafety.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception of chili hot holding at 115 degrees F. CDI - Product reheated > 165 F at flat top grill. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS applicable foods cold holding > 41 degrees F. Refer to temperature observation chart. According to PIC, several items were recently placed into their respective units/ice bath prior to inspection while others had been cold holding overnight. Upon further observation, EHS discovered a malfunctioning reach-in unit. CDI - TCS foods from previous day voluntarily discarded, remaining foods were transferred to the walk-in cooler to cool down. -1.5- Discussion regarding addding in house made dressings and sauces to TPHC. Verification visit will be made to follow-up on repairs to unit. 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed multiple TCS foods in the walk-in cooler and lowboy reach-in unit (caramelized onions, chicken wings, macaroni, portioned rice, sauteed mushrooms, queso veggies & sliced tomatoes) prepared from the day prior without date mark present. CDI - PIC date marked items. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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. 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 unsalted garlic butter mix held at 73 degrees F for over 2 hours according to PIC and no written procedures provided. CDI - TPHC procedures provided and completed during inspection. Time stamp added to product. -0- TPHC procedure template may be found at: http://meck.co/FoodSafety.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed dawn dish soap stored alongside bottles of seasoning on shelving unit above prep station and heavy duty glove-free degreaser stored on top of refrigeration unit with chicken breading station located underneath. CDI - Chemical agents relocated to designated storage area by PIC. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed residential Hot Shot insect killer spray stored in facility. CDI - PIC discarded product. -1-

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 recently prepared batches of romaine lettuce and diced tomatoes cooling covered > 20 minutes with no degree change in the walk-in cooler. Lettuce found cooling in large deep plastic covered containers, diced tomatoes compacted into small covered plastic containers. Also observed (1) large quantity of cooked rice cooling on flat sheet pan since previous day, according to PIC. These are not efficient methods for cooling products. CDI - With exception to rice, products made today were separated into smaller quantities and left vented to achieve effective cooling towards < 41 F. Rice voluntarily discarded. -1- 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large flies present in facility. PIC advised that the facility has existing contract with Orkin. Contact PCO for treatment services. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on prep counters. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two of three buckets of sanitizer with concentrations of 0 PPM sink & surface, according to test strips. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed (1) sanitizer bucket stored on floor at cook line. -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards. -0-

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 heavy dried food debris on door of oven, hood vents over cook line with grease and heavy residue build up. Increase cleaning frequency and keep clean. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste cluttered on ground around dumpster receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left open. -0-

REPEAT VIOLATION: 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 several cracked and damaged floor tiles around drain grate at cook line. Repair. REPEAT VIOLATION: 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 thorough cleaning needed on ceiling vent covers, walls behind dish machine and thorough cleaning needed on flooring inside of the walk-in freezer, cook line/drain grate/underneath equipment and underneath pass through dish machine. Increase cleaning frequency and maintain all areas clean. -1-

REPEAT: 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 boxes of raw shrimp directly on top of boxes of desserts in the walk in freezer. No physical evidence of contamination observed. CDI - Food relocated for proper storage to prevent cross-contamination. -1.5-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed accumulated burnt food debris on food contact surfaces of large flat sheet pans stored at clean storage shelving unit. Utensils no longer smooth and easily cleanable. CDI - Utensils discarded. -0-

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 recently prepared batch of romaine lettuce cooling covered inside of plastic covered container > 30 minutes with no degree change in the walk-in cooler. This is not an efficient method for cooling products. CDI - Product left vented to achieve effective cooling towards < 41 F. No escalation of points due to improvement from previous inspection. -0.5-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed deceased cockroach on floor. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados and one cut avocado with stickers still in place inside reach-in unit and on prep counter. CDI - Cut avocado voluntarily discarded and remaining removed for proper wash. Ensure stickers are removed during the washing process. -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service hinged lid containers faced upwards on top of expo shelve. CDI - PIC inverted containers. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gasket/seal at protein upright reach-in unit and rusted shelving units at second upright reach-in unit. Repair/replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three heavily scored cutting boards at their prep top stations. Repair/replace equipment. -1-

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 hood vents over cook line with grease and residue build up. Keep clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water supply unable to fully shut off at hand washing sink across from the walk-in cooler. Repair. -0-

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 several cracked and damaged floor tiles around drain grate at cook line. Repair. REPEAT: 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 growth accumulating on ceiling walls above cook line. Also observed thorough cleaning needed on FRP walls throughout cook line, mop sink and behind dish machine and thorough cleaning needed on flooring inside of the walk-in freezer, cook line/drain grate/underneath equipment and underneath pass through dish machine. Increase cleaning frequency and maintain all areas clean. -1-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation system in kitchen. -0-

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. - P. Observed food employee scratch hair with gloved hands and then proceed to food prep with out proper hand washing procedures. CDI - Employee coached, gloves discarded, hands washed and new gloves donned. -0-

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 container of raw beef patties stored over cooked chicken wings in the walk in cooler. No physical evidence of contamination observed. CDI - Food relocated for proper storage to prevent cross-contamination. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed grilled chicken strips with a final cook temperature of 152 F. CDI - Product transferred back to grill and cooked > 165 F. -1.5-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods inside of prep top, lowboy and upright reach-in units holding temperatures above 41 F. Refer to temperature chart for details. Several items were found to be in cold holding since previous day. Upon further investigation, it was discovered that the lowboy unit across from the batter station is malfunctioning. EHS observed an ambient air temperature of 47 F inside lowboy unit. CDI - TCS foods held > 4 hours voluntarily discarded, all remaining foods transferred to walk-in cooler to quickly cool to 41 F. Staff instructed to discontinue use of refrigeration until repairs made. A compliance visit will be made to verify repair of unit. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing sink and surface stored along with bottles of seasoning on shelving unit above prep station. CDI - Chemical agent relocated to designated 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. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed large batches of lettuce, romaine and house mix cooling inside of plastic covered containers since 10:40 am. Also observed sliced tomatoes in plastic covered containers and large quantities of pastas on flat sheet pans stacked on top on speed rack, cooling in the walk-in cooler > 20 minutes with no degree change. This is not an efficient method for cooling products (see temp chart). CDI - Items divided into smaller portions, left vented and moved to walk-in freezer to achieve affective cooling towards < 41 F. -0.5-

4-501.11 Maintain equipment in good repair. Observed damaged door at 1 of 3 lowboy units and split gasket/seal at protein upright reach-in unit. Repair. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste cluttered around dumpster receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. -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 floor tiles around drain grate at cook line. Repair. REPEAT: 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 underneath equipment on floor at cook line. Observed dust accumulating on ceiling ventilation system in kitchen. Keep clean. -0.5-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored with retail goods on shelving unit above prep sink. CDI - Beverage removed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most TCS foods in flip top/RI unit holding temperatures above 41F. Items included slaw, tomatoes, salsa, cheeses, roasted red pepper, black beans and pico de gallo. PIC stated that these items besides cheeses and ranch had been stored here over night. Observed raw chicken being cold held on ice next to grill with temperature of 54F. Container had little ice and had been placed there a couple hours prior, according to PIC. CDI: TCS food voluntarily discarded and cheeses and ranch moved to WIC to quickly cool to 41F or below. EHS observed cheeses and ranch cooling before end of inspection. PIC added more ice to raw chicken being held next to grill and EHS observed temperature decrease before end of inspection. EHS observed an ambient air temperature of 36F in flip top/RI unit. PIC stated he will still have a technician come look at the unit to make sure it is functioning properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still in place. PIC states that they are washed prior to service. Ensure stickers are removed during the washing process.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers wet stacked. REPEAT

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 underneath equipment on floor at cook line.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC pour milk gallon out in handsink. CDI: correction through education.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up accumulating inside ice machine and around the ice chute.

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 cut lettuce and tzatziki sauce prepared from the day prior without date mark present. CDI: PIC date marked items. 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 opened gallon of milk without date mark. PIC stated the date of opening was unknown. REPEAT CDI: PIC 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 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 kale mixture cooling in WIC in plastic covered container. cooling rate determined not efficient method for cooling product (see temp chart). REPEAT CDI: PIC moved kale mixture to sheet pans to cool quickly.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open throughout inspection for various periods. REPEAT CDI: PIC closed door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooked chicken wings stored on floor of WIC. CDI: PIC moved container to a shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers wet stacked. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed two trash bags of waste stored on ground in dumpster area. CDI: PIC put bags into receptacle. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.Observed doors to dumpster left open. Keep closed when not in use.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation system in kitchen. REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee handle raw beef, remove gloves and put on new gloves and proceed to handle clean equipment and packages of RTE bread. CDI, employee washed hands. Ensure staff washed hands when changing gloves if changing tasks. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer stored as clean but soiled with dried food debris. CDI, blade removed to clean slicer.

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 cheese and lettuce over stacked in prep cooler above 41 degrees F. CDI, temperature observation chart. CDI, overstacked items voluntarily discarded.

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 open container of milk not date marked. Observed house made garlic and oil based dressing not date marked. CDI, items voluntarily discarded.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed unsalted butter mix held at 109 for 4 hours according to employees and labeled but no written procedures provided. CDI, TPHC procedures provided and completed 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 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 al jous cooling in deep container at 127 degrees F at 1:19pm. At 2:09 al jous was at 111 degrees F. Observed recently prepared kale slaw cooling in deep covered container at 46 degrees F. CDI, kale slaw placed on shallow uncovered sheet pans to rapidly cool and al jous relocated to ice bath with ice wand in metal container to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pasta thawing on drain board of prep sink. CDI, pasta transferred to walk in cooler to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fruit fly in kitchen near prep sinks. Observed several flies in kitchen. Repeat. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open throughout inspection for various periods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers wet stacked.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on ceiling ventilation system in kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification.

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 had old poster but PIC not able to locate full written procedures. CDI, updated poster and written procedures emailed to PIC.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on cutting board on prep line.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with their bare hands after hand washing. CDI, employees rehashed hands. Improvement made since previous inspection.

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 container of shell eggs stored over Mac and cheese in walk in cooler. CDI, foods relocated for proper storage.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed buffalo dip reheated to 111 degrees F at 11:30. Operator stated reheating process began at 9am. CDI, buffalo dip voluntarily discarded.

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling vent accumulating dust.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf - PIC not able to answer all questions correctly to operation and establishment. CDI by instruction. Ensure managerial control and training provided for employees regarding handwashing sink and glove use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher handle soiled equipment at dish machine then proceed to handle clean equipment without removing their gloves and washing hands. CDI, employee washed hands. Observed food employee handle raw ground beef then remove gloves and put on new glove and proceed to handle RTE bread. CDI by instruction. Employee removed gloves and washed hands. Ensure employees wash hands between glove changes if changing tasks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towel provided at bar handwashing sink or sink near dish machine upon arrival. CDI, PIC restocked handwashing sinks.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment at dish machine then handle clean equipment but did not remove gloves and wash hands. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed low temperature dish machine providing 0ppm chlorine. Observed during inspection that tube not submerged in chlorine bucket. CDI, Submerged tube and primed dish machine and dish machine now providing required concentration to sanitize food contact surfaces.

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 carton of half and half creamer and garlic and aoli mixture not date marked. CDI, item 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pasta cooling at 54 degrees F at 1:32pm. At 2:47 pasta remained at 52 degrees F. Cooling parameter calculation indicated that method not effective to reach cooling parameters. Pasta relocated to sheet pan and shallow uncovered container to rapidly cool. Repeat. Risk Control Plan to be requested next inspection as aid to improve cooling processes if necessary as several repeats in cooling methods observed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use utensil wedged in soiled area of prep unit. Observed portioned cup / scoop stored in direct contact with food in prep cooler. Use proper utensil with handle.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. PIC did not have written procedures for vomiting and diarrhea cleanup. CDI, handouts emailed to PIC.

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 employee handle RTE bun and tomatoe with bare hands. CDI, items voluntarily discarded by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at bar handwashing sink. CDI, towels supplied. Repeat.

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 shrimp stored over lettuce in walk in cooler. Observed batter used for raw chicken and raw shrimp. CDI, separate batter provided and lettuce relocated for proper storage.

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. 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 portioned ranch dressing cooling at 61 degrees F in low reach in prep cooler. Observed recently prepared sliced cheese and buffalo chicken dip cooling in deep container in prep cooler. Observed slaw and pasta cooling in deep covered containers in walk in cooler. CDI, ranch dressing pasta transferred to shallow uncovered containers in walk in cooler to rapidly cool. Prepared cheese relocated to walk in cooler to rapidly cool. Buffalo chicken dip and ranch dressing voluntarily discarded by PIC. Cooling temperature of slaw measured 52 degrees F at 2:00pm and 50 degrees F at 2:48pm, cooling temperature 1 of pasta was at 48 degrees F at 1:58pm and remained at 47 degrees F at 2:45pm. Cooling rate calculation indicated method not effective at reaching cooling parameters. Corrected by placing slaw and pasta to shallow uncovered containers in walk in cooler.

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 portioned ranch dressing cooling at 61 degrees F in low reach in prep cooler. Observed recently prepared sliced cheese and buffalo chicken dip cooling in deep container in prep cooler. Observed slaw and pasta cooling in deep covered containers in walk in cooler. CDI, ranch dressing pasta transferred to shallow uncovered containers in walk in cooler to rapidly cool. Prepared cheese relocated to walk in cooler to rapidly cool. Buffalo chicken dip and ranch dressing voluntarily discarded by PIC. CDI, slaw and pasta transferred to shallow uncovered containers.

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 shaker containers not labeled by common name of ingredients. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed damaged wooden cutting board. 4-501.11 Maintain equipment in good repair. Observed heavily torn gasket on low reach in prep drawer. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC not able to locate quat test kit. Vr required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at handwashing sink at bar. CDI, towels supplied during inspection.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwaves heavily soiled. Repeat.

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 at 11:54 kale slaw cooling in deep covered container at 53 degrees F and pasta cooling in deep container at 62 degrees F. At 12:29 pasta was at 60 degrees F and kale salad was at 51 degrees F. Cooling rate calculation showed that method not effective at reaching proper cooling parameters. CDI, foods transferred to shallow uncovered pan in WIF / WIC to rapidly cool.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed housemade buttermilk dressing cold holding between 48-52 degrees F in dessert / dressing cooler low reach in. Observed lettuce overstacked in prep cooler at 61 degrees F. CDI, lettuce recently placed in unit according to PIC and relocated to WIC to cool. housemade buttermilk based dressings voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Observed at 11:54 kale slaw cooling in deep covered container at 53 degrees F and pasta cooling in deep container at 62 degrees F. At 12:29 pasta was at 60 degrees F and kale salad was at 51 degrees F. Cooling rate calculation showed that method not effective at reaching proper cooling parameters. CDI, foods transferred to shallow uncovered pan in WIF / WIC to rapidly cool. Pf -

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 shaker containers not labeled by common name of ingredients. Repeat.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being wet stacked. Repeat.

4-501.11 Maintain equipment in good repair. Observed flip top prep cooler on near end of line not being used and not in working order. PIC stated scheduled for repair. Observed low reach in dessert / dressing refrigerator with ambient air temperature of 48 degrees F and not maintaining TCS foods at 41 degrees F. Long term compliance visit needed to ensure calibration / repair of unit.

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 food handler wash their hands and then recontaminate by turning off the faucet with their hands. CDI- Food handler rewashed their hands properly. Repeat violation. 2-301.14 Wash hands after activities that contaminate them. -P Employee observed leaving kitchen then returning and attempting food prep without washing hands prior. CDI-Employee washed hands properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Beer batter that contains raw shell egg observed stored above ready to eat products in the walk-in cooler. CDI. Moved to proper shelving. Repeat violation. Full points will be deducted by next inspection if violation repeated.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Interior of microwaves observed heavily soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut lettuce and shredded Monterey Jack cheese observed cold holding above 41F (see chart). CDI-Foods moved to walk-in cooler to rapidly cool. Repeat violation. Points not deducted due to major improvement.

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 Some foods in the flip top units including pimento cheese, sliced tomatoes, and lettuce observed dated for the day they were placed in flip top units instead of date matching larger batch in walk-in cooler. CDI. Items discarded. Cooked chicken wings and onions observed with no date marking from more than 24 hours prior. CDI-Wings and cooked onions dated properly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. A few containers of unknown spices observed without labeling. Repeat violation.

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 ring other than plan wedding band and watch while preparing food.

3-302.15 Wash fruits and vegetables prior to use. Avocados are not being adequately washed prior to use. Observed stickers on cut avocados in flip top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans deemed clean observed stacked wet.

4-501.11 Maintain equipment in good repair. Gasket observed torn on reach-in cooler door.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed open on both dumpsters.

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 food handler wash their hands and then recontaminate by turning off the faucet with their hands. CDI- Food handler rewashed their hands.

3-402.11 Parasite Destruction - P While reviewing the menu, salmon is offered undercooked to the consumer. PIC unable to provide parasite destruction letter from the Salmon supplier. Verification visit required no later than 8/13/2020.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produced over ready to eat produce in the walkin cooler. CDI- PIC relocated the unwashed produce below Ready to eat foods.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chemical sanitizing dishmachine not sanitizing during inspection. PIC has contacted Ecolab to resolve. Verification visit required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following foods above 41F: Beer batter 58 (breading station); Prep cooler 1:sliced tomatoes 45, cut lettuce 43, black beans 43; Prep cooler 2: diced chicken 46-48, ; prep cooler 3: queso 48; sliced tomatoees 48, pepper jack cheese 45, swiss cheese 45. CDI- All food mentioned above were voluntarily discarded during the 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 chicken wings cooling in a deep pan, recently diced tomatoes and pasta in a deep container and covered. Observed some items in prep top coolers prep today and not properly cooled prior to placing in the unit - diced tomatoes, diced chicken, black beans. CDI - PIC quickly cooled chicken wings, pasta and diced tomatoes in shallow pans and placed in the walk-in freezer. Sliced tomates and cut lettuce in the prep coolers were either allowed to be placed back into the walk-ins to quickly cool down. Black beans and diced chicken were voluntarily discarded. 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 squirt bottle of water above the grill unlabeled. Observed spices at the prep line unlabeled.

6-202.13 Properly locate mechanical insect control devices. Observed a fly light installed above the food prep sink. Contact pest control company and have them relocate to a location to prevent contamination of equipment and food. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Contact your pest control company to resolve. REPEAT

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

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 bar utensils stored in soda water.

4-101.19 Nonfood-Contact Surfaces - C Observed non-food contact wooden plates no longer easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on refrigeration units in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink in reach in cooler and employee food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival and no designated PIC on charge of kitchen upon arrival. CDI by instruction. Manager, Candice Hotte, arrived during inspection. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed no PIC with managerial control of kitchen upon arrival. CDI by instruction.

2-301.14 When to Wash - P - Observed employee walk from outside back to kitchen and handle clean gloves without washing their hands and 1 employee turn faucet off with their bare hands after handwashing. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed paper towel dispenser not providing disposable towels at handwashing sink. CDI, batteries replaced. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed glassware stored in handwashing sink behind bar. CDI glassware removed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine accumulating pink soil at edge of internal white baffle.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed no consumer advisory on disposable or touchless menus. Vr required to ensure consumer advisory provided on menu's.

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 cut tomatoes recently prepared and cooling in covered deep container. CDI, operator transferred to shallow sheet pan uncovered to walk in cooler to facilitate heat transfer. Cooling temperature 1 was at 46 degrees F at 11:31am and at 46 degrees F at 12:10pm

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

3-307.11 Miscellaneous Sources of Contamination - C - Observed raw ground beef being patties / prepared on flip top prep cooler lid of unit and over ready to eat foods. CDI by instruction and raw beef relocated to proper prep surfaces to prevent possible cross contamination discussed with PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in bar area with wiping cloth present at less than 100 ppm quat concentration. CDI - PIC saturated wiping cloth and then refilled to proper concentration. -1.5-

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 CBT sauce stored on counter during busy times without TPHC form and then placed back in cold holding. CDI - PIC filled out TPHC form today and will have accessible during future insepctions. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff plating food without wearing an effective hair restraint. -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 two containers of house made spicy ranch date marked 04/12. CDI - PIC voluntarily discarded during inspection. -3- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal pans on drying shelf near prep area. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed eating utensils and blender parts stored in bins with buildup in the bottom. -.5-

4-501.14 (C) Warewashing Equipment, Cleaning Frequency - C Clean warewashing machine at least once every 24 hours. Observed buildup in the corners behind piping inside warewashing machine and at corners. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above soda boxes on low shelf near kitchen beverage station. -1-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed celery stored over RTE beef in walk in on low shelf. CDI - PIC rearranged storage order. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on cutting boards stacked together while wet and on slicer that was not used today. CDI - PIC cleaned these items. -3- REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles cleaned in water with lemon slices today.

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 spring mix date and corned beef with date mark longer that seven days prior. CDI - PIC voluntarily discarded. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed overstacked black beans cooling in flip top at 43F. CDI - PIC split portions to reduce level of cooling food below fill line. -0- POINTS NOT DEDUCTED TODAY PER STATE MEMO.

5-205.15 Maintain a plumbing system in good repair. Observed missing bell housing over can wash backflow preventer. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the food contact surfaces of utensils and cooking pans stored as clean on drying hooks over 3-comp sink. CDI - PIC moved these to dish pit for cleaning. -1.5- Points not escalated today as this was a different rule 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 missing labels on boxed salt received with labels. CDI - PIC labeled and advised EHS that company rep has been notified about the labels coming off containers of salt. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice buildup from the top of walk in freezer piping onto food boxes below. CDI - PIC moved food boxes, knocked ice away from boxes and contacted repair tech again about this ongoing issue with ice buildup inside walk in freezer. REPEAT -2-

4-501.11 Maintain equipment in good repair. Observed ice buildup in walk in freezer and water buildup in bottom of prep unit closest walk in cooler. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the side walls of the bar ice machine. REPEAT -1.5- Points were not escalated today as the condition was better than the last 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 overstacked mozzarella cheese in flip top at 62F with level at 42. CDI - PIC split portion in half and created a back stock. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed roast beef in standing solution in walk in cooler and boxes of food stored under leak in walk in freezer that is forming ice on the tops of boxes. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating steak on salad without hair restraint. -.5- 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 knife stored between flip tops at the cook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers near clean drain board of dish machine. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the sanitizer compartment of the 3-comp where ice machine filters were washed this morning. -.5- REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one opened water bottle over the cook line with single use to-go trays. CDI - PIC voluntarily discarded. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dishwasher go from handling soiled dishes to unloading cleaned dishes. CDI - PIC instructed handwashing before handling clean dishes. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries on walk in shelf over RTE ribs. CDI - PIC moved ribs to meat shelf over raw meat. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon thawing over RTE pimento cheese. CDI - PIC moved salmon. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on ramekins stored in utensil bin and hanging tongs and ladles at the 3-comp sink. CDI - All items sent to dish machine for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the shield inside the kitchen ice machine and buildup on the sliding rail at the bar ice machine. -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer with dead batteries. VR no later than 07/06/2018 to ensure facility has thermometer that works. -0-

6-202.13 Properly locate mechanical insect control devices. Observed fly zapper stored over prep table with utensils stored directly below. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice stored on floor in walk in freezer and raw chicken wings stored on floor in walk in cooler. -0-

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket with wiping cloth stored on floor near tea urns. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal bins on shelf designated for dishes that are dry. REPEAT -5.-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cleaned and sanitized utensils stored in soiled storage bins. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed surfaces of cutting boards that are not easily cleanable and with deep gouges. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on walls of sanitizing basin of 3-comp sink being used for pre-soaking cooking grates. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on outside dumpsters. -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 buildup on vents, ceiling and walls at cook line. -0-

2-301.14 Wash hands after activities that contaminate them.-P Observed one employee handling soiled dishes then proceed to handling clean dishes without washing her hands in-between. CDI - discussion with PIC about when handwashing is required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above black bean burgers in a reach in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and sliced cheeses stored above the fill lines and cold holding above 45F in flip top coolers. CDI- products were transferred to the walk in cooler for cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets being stored on the floor. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 3 quat sanitizer buckets at ~50ppm solution.

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 2 pairs of tongs stored in standing soda water at the bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic ramekins stored clean along the food prep. line and stacked while wet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 cast iron skillet pans and 4 pairs of tongs stored clean with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese cold holding above 45F in containers along the prep. line. CDI- items were relocated to walk in cooler for cooling. Improvements made to cold holding since last inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes being stored on the floor in the walk in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing foods with bracelets on.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 3 sanitizer buckets with quat concentrations at approximately 50ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a single-use plastic ramekin (no handle) being stored in a container of quinoa. Observed knives being stored in-between equipment gaps along the food prep. line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep table with food being prepared. CDI-through instruction

2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees handle soiled utensils and then handle clean utensils without washinghands. CDI through instruction

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 facility unable to provide letters of parasite destruction for salmon.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over vegetables. CDI reorganized

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods cold held above 45F see temp chart CDI-placed on TPHC

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 multiple TCS foods not date marked in reach in units. CDI date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple TCS foods packaged before cooled fully CDI packages opened

3-501.13 Use approved thawing methods. Observed mahi package state open before thawing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed multiple stackes of pans tightly stacked wet