LEROY FOX II

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the paper towels dispenser at the hand wash sink in the dishwashing area to be empty at the time of the inspection. CDI - PIC replaced paper towels.

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 3 containers of raw chicken to be stored on a shelf in the WIC directly above insert containers of raw steaks and raw hamburgers, REPEAT. CDI - Storage order rearranged so that raw chicken was below raw beef products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 3 containers of Mac & cheese sauce, a container of buffalo chicken dip to be reheating in the tabletop steamtable adjacent the stovetop at a rate of <.2 degrees/min. Temperature change of less than 10F was observed over the course of 30 mins in the steamtable and it was determined that the items would not reach 165F at its current rate within the required 2 hour reheating window. CDI - All items moved to pots and placed onto the stovetop to rapidly reheat to 165F+.

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 2 insert containers of shredded lettuce to be cooling at a rate of <.5 degrees/min in the WIC. Both containers were observed with lids on and stacked on top of one another, restricting the cold air flow from properly cooling down the product. CDI - Containers unstacked and lids removed to facilitate rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 insert containers of seasonings to be stored on the cookline cutting board that were not labeled as to their contents.

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a metal insert container of cilantro stored directly inside a large insert container of spring mix with the bottom of the metal insert container touching the spring mix. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed the cookline chef to be wearing a watch while engaged in food prep/service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers that were wet nested on the clean dish storage rack in the dishwashing area. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed and employee beverage to be stored directly on the cook line cutting board at the time of the inspection. CDI - Beverage moved to a lower shelf away from food/utensils.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw shrimp and raw salmon stored in the top refrigerated grill drawer directly above opened packages of tortillas. CDI - PIC rearranged refrigerated drawer storage order to have tortillas in the top drawers with raw seafood in the drawer below. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed the cookline employee state the grilled chicken breast to be finished cooking when it was only at 154F in the thickest part. CDI - Chicken breast continued cooking until observed at 172F in the thickest part.

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 a large metal insert container of whole leaf lettuce to be in the WIC with a date mark of 2/24. When questioned if the date was correct the PIC stated that it was from Friday (2/27). CDI - Date mark corrected. - Observed an insert container of mashed potatoes stored in the WIC that was not provided with a date mark of any kind. PIC stated that it was from the night before and should have been discarded rather than kept. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a metal insert container of shredded lettuce stored directly inside a large plastic bin of shredded lettuce with the bottom of the metal insert container touching the lettuce inside the plastic bin. CDI - PIC voluntarily discarded the lettuce that was touching the exterior of the metal insert container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the fryers to have a solution of 0ppm quaternary ammonia. REPEAT. CDI - Bucket emptied and refilled. Sanitizer dispenser observed dispensing 0ppm in first 2 fillings of sanitizer buckets and then was observed dispensing a solution of 150ppm. 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 the sanitizer bucket at the fryers to be stored directly on the floor.

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 the scoop to the large bulk bin of flour to be stored with the handle in direct contact with flour. CDI - Scoop stored so that the handle is not touching the flour inside.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers that were wet nested on the clean dish storage rack in the dishwashing area. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused. - Observed a single service cup to be in use as a scoop for quinoa in the WIC. CDI - Single service cup voluntarily discarded.

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 interior bases of the 2 door RIF in the dry storage room to have a heavy accumulation of food debris. REPEAT. - Observed the racks in the WIC to have an accumulation of food debris/grime.

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 the floor in the WIC, specifically at the floor/wall junctions and beneath the storage racks to have accumulations of food debris/grime. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee drink from their personal cup and then immediately go back to work, without first changing their gloves and washing their hands. CDI - PIC intervened and provided education on proper handwashing procedures. Employee changed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed metal strainers and wire baskets stored as clean on hooks over the 3 compartment sink with visible food debris on their surfaces. CDI - PIC placed at 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 one bin of cooked brussel sprouts and 2 containers of cut lettuce stored in the WIC cooling at rates of 0.04 degrees/hour and 0.0 degrees/hour, respectively. All 3 containers were observed in large plastic containers with their lids on, which does not allow for adequate cold air flow around the product to facilitate proper cooling. REPEAT. CDI - PIC removed lids to all containers and they were then observed cooling at proper rates of .67 degrees/min and .2 degrees/min. 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 bulk storage bins for sugar, breading, and rice to not be labeled as to their contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths in use at the cookline but no sanitizer bucket set up for storage between uses. REPEAT.

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 2 knives stored laying across the insert containers of the salad opentop with the handles touching shredded cheese and shredded lettuce in insert containers below. CDI - PIC removed knives and placed them in their own insert container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers that were wet nested on the clean dish storage rack in the dishwashing area. REPEAT.

4-502.11(A) Maintain utensils in good repair. - Observed a metal wire basket that had pieces of metal fraying and sticking out in multiple areas of the utensil. CDI - PIC voluntarily discarded.

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 interior bases of the 2 door RIF in the dry storage room to have a heavy accumulation of food debris. - Observed the ice deflectors in both of the kitchen ice machines to have accumulations of black grime on their surfaces.

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 the floor in the WIC, specifically at the floor/wall junctions and beneath the storage racks to have accumulations of food debris/grime.

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 an insert container of raw shelled eggs stored in the top drawer of the cookline refrigerated drawers, directly above insert containers of raw shrimp and raw salmon. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 6 containers of pico de gallo, 3 container of diced tomatoes, 5 containers of sliced tomatoes, a container of shredded pork, a container of coleslaw, a container of chicken salad, 4 containers of pimento cheese, and 2 containers of shredded lettuce all at temperatures of 45-48 in the cookline lowboy across from the flattop grill. All items except the shredded lettuce were prepared on previous days and stored in the unit overnight, with the shredded lettuce having a prep date of 7/10. Ambient temperature for the cooler was observed at 48-50F. All items out of temperature for an unknown amount of time. Repair was called in at the time of the inspection but no repair timeline was established. All TCS items to remain out of the lowboy refrigerator until the repair is made and is holding temperatures of 41F or lower. REPEAT. 3 day VR to observe compliance/repair. - Observed one container of cooked pasta noodles in the cookline lowboy refrigerator across from the stovetop at a temperature of 45F. All other items in the unit were observed in temperature. CDI - PIC voluntarily discarded all items. Shredded lettuce moved to WIC to rapidly 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large plastic bin of brussel sprouts cooling in the WIC at a rate of .06 degrees/min. Bin was observed stacked with another previously cooled bin of brussel sprouts and with the lid on, not allowing for adequate air flow around the product. REPEAT. CDI - Lid removed to allow for item to rapidly cool. EHS observed item at an appropriate rate of .16 degrees/min during the exit interview. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one crawling insect on the wall by the mop sink and multiple flying insects in the kitchen at the time of the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use/soiled wiping cloths at the cookline and no sanitizer bucket set up to store them in.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers to be wet nested on the rack adjacent the dishwasher.

4-501.11 Maintain equipment in good repair. - Observed a layer of water pooled up in the base of the cookline lowboy refrigerator across from the stovetop.

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 2 missing ceiling tiles in the kitchen. One above the mop sink and one above the WIC. REPEAT. CDI - PIC replaced missing ceiling tiles on site at the time of the inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Pitchers observed in hand washing sink. Do not store items in hand washing sink. CDI - PIC removed pitcher. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 1 hand washing sink. Hand washing sinks shall be equipped with paper towels. CDI - PIC refilled dispenser.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon may be ordered undercooked by consumers. Parasite destruction information at establishment was from 2022. VR - Verification required within 10 days that establishment has current parasite destruction information for salmon.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was testing 0 ppm chlorine. Container of low temp sanitizer connected to machine was empty. CDI - PIC switched out empty container with new one and dish machine measured 50 ppm. 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. 2 pans of chicken soup measured 82F and 97F at 1:50PM. Employee stated the soup began cooling around 11:30AM or 11:45AM. CDI - Employee reheated the soup to above 165F and then restarted cooling process with ice bath. 0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pans of raw chicken, pans of blanched brussel sprouts, and pan of buttermilk measured 45-51F in sandwich cooler on line. TCS foods in cold holding shall measure 41F or less. Raw chicken moved to walk-in cooler to cool to 41F. Buttermilk and blanched brussel sprouts were discarded. VR - Verification required within 3 days that cooler is repaired. PIC was given blank TPHC sheet to use time as a public health control if cooler won’t be able to be repaired before Friday. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 1 pan of chicken salad was prepared on 2-22 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Chicken salad discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Ranch and blue cheese salad dressings are held using TPHC. Start time for items was 11AM. At 3:30PM the dressings had still not been discarded. CDI - PIC discarded ranch and blue cheese. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of cleaner was hung on shelf above clean pans. Do not store toxic chemicals above clean utensils or food-contact equipment. CDI - PIC moved chemical to chemical storage shelf. 0 pts.

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 Chicken soup was cooling in deep pans and did not reach 70F within the first 2 hours of cooling. CDI - Chicken soup was reheated to above 165F and cooled in ice bath. 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 .

4-601.11(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. Buildup on shelves in walk-in cooler. Clean shelves. 0 pts.

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. Replace missing ceiling tiles above mop sink and above dish machine. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked Brussels sprouts and buttermilk in sandwich cooler top across from fryers measured 48F and 47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded buttermilk and moved Brussel sprouts to walk-in cooler. 0 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 .

3-501.19(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 Salad dressings held using TPHC were marked with start time of 11AM. At 3PM, time was changed but the same dressings were there. Ensure staff discard TCS foods held using TPHC at the 4 hour mark. CDI - PIC discarded ranch and blue cheese.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 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. 2 pans of queso measured 77-85F after cooling for 2 hours. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Queso discarded. 0 pts. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso measured 112-122F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated queso to above 165F. 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 Spray bottle of bleach stored hung on shelf above clean pot. Store toxic chemicals where they can’t potentially contaminate clean utensils. CDI - Employee moved spray bottle. 0 pts.

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 Queso was cooling in shallow pans but it was too thick to cool down in time. Ensure staff spread out queso more or use an ice bath so it reaches 70F within 2 hours, and then 41F within a total of 6 hours. CDI - Queso 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of flour observed on floor. Store food at least 6 inches off the floor. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Avocados in coolers on line still had stickers on their husks. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and containers stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Salad cooler and reach-in freezer have torn gaskets on doors. Replace torn gaskets. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored above desserts in walk-in cooler. Store employee drinks in a separate area. REPEAT

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P 4 pans of queso were reheating in hot holding unit along with 1 pan of buffalo chicken dip. Use stove top or other equipment to rapidly reheat TCS foods to at least 165F. CDI - Pans reheated on stove top to above 165F.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Caesar dressing is made with raw eggs. No asterisk on items with Caesar dressing on menu tying them to consumer advisory on the bottom of the menu. VR - Verification required within 10 days that asterisk is added to items with Caesar dressing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 bag of flour observed on the floor. Store food at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in cooler on line still had stickers on their husks. Wash fruits and vegetables before use. Remove stickers during wash process. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Sprayer at pre-wash sink is leaking. Repair sprayer. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on top of stack of clean towels. Do not store personal items on top of clean linen.

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 employee drink stored on prep table/cutting board. CDI-PIC voluntarily discarded beverage.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee pick cut onion up with bare hand. CDI-EHS educated employee and PIC voluntarily discarded onion that was touched with barehands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternative drying device available at hand sink near dish pit. CDI-PIC provided paper towels.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef patties stored over pasteurized liquid egg product. CDI-PIC corrected storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed slicer stored as clean soiled with food debris. PIC stated this slicer is only used on Thursdays. CDI-PIC moved slicer to be W/R/S.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle. Employee stated this contained sanitizer spray. CDI-Employee labeled sanitizer.

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 unlabeled spray bottles near grill and around prep top unit. Add labels to all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests in kitchen, near sink and dry storage. Increase pest control. PIC provided proof of current pest control efforts. 6-202.13 Properly locate mechanical insect control devices. Observed pest control device stored on shelf used for food storage. CDI-PIC relocated device and discarded food that was stored on top of device.

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 of knife making contact with mandarin oranges and utensil without a handle making direct contact with salt. Use utensils with handles, and ensure handles are stored in the upright position.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed “clean” utensils stored in a heavily soiled container, with debris at bottom of container and splash. CDI-PIC moved utensils and container to be W/R/S.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on cutting board of prep unit. CDI-Cell phone was removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee preparing food remove gloves and then immediately begin donning new gloves for other food prep, without a hand wash. CDI-PIC explained when to wash to employee and employee properly washed hands and then donned gloves.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near hot holding unit blocked by a large pot. The large pot was blocking the knee pedals that run water to the hand sink. CDI-PIC removed large pot so hand sink was accessible for use.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 . Observed buffalo chicken dip in reachin unit at 47F and mashed potatoes in WIC at 43F from previous day. CDI-PIC voluntarily discarded items that did not cool to 41F or below within 6 hours.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with produce stickers attached. Observed employee remove unwashed broccoli from produce cooler, immediately chop broccoli, without washing, then place back in WIC. Wash fruits and vegetables thoroughly before prep or use. Remove stickers during wash process.

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 handles making direct contact with flour and grits. Ensure handles are in the upright position. 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 spoon handle making direct contact with chicken salad. CDI-PIC removed spoon from chicken salad.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel pans. Allow all equipment and utensils to air dry. CDI-Pans were separated to facilitate air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges and rivets that is no longer easily cleanable. CDI-PIC removed cutting board from kitchen to be discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for sink & surface sanitizer used at 3 comp sink. EHS tested sanitizer and it was at correct ppm. CDI-Ecolab brought test kit to establishment during inspection.

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. 3 employee drinks observed on prep tables and on dry storage shelf during inspection. Store employee drinks in a separate area, such as a low shelf. // Also, half eaten burrito observed on plate on cutting board in kitchen. Employees shall not eat where food is prepared. Employees must eat in dining room. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink blocked by hot holding unit and other hand washing sink blocked by racks of dishes. Maintain access to hand washing sinks at all times. CDI - Racks removed by PIC and hot holding unit moved away from hand sink by PIC. REPEAT

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Salmon cooked to 130F. Raw seafood must be cooked to a minimum temperature of 145F. CDI - Cook placed it back on the grill and heated it to 170F. 0 pts.

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. 2 bus tubs of pasta in walk-in cooler measured 59-60F at 2:30PM. Employee stated it began cooling at 10AM. Pasta measured 56F at 3:30PM. Bus tub of green beans in walk-in cooler measured 58F. Cook stated it began cooling at 12PM. Green beans measured 57F at 3:30PM. The pasta and green beans were cooling too slow to reach 41F within 6 hours. CDI - Green beans moved to sheet pans as corrective action and placed in freezer. Ice added to bus tubs of pasta. REPEAT. Continued cooling violations on future inspections will result in permit action. 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 .

3-501.19(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 Dressings held on TPHC were missing time label. TCS foods on TPHC must be marked with time the food was removed from temperature control. CDI - PIC placed time label on dressings. Also, dressings were still in use at 3:45PM which was past 4 hours. Ensure TCS foods on TPHC are discarded at the 4 hour mark.

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 Green beans cooling in bus tubs with lids on containers. Pasta also cooling in bus tubs with lids on containers. Use shallow pans or other effective means to cool TCS foods within the cooling parameters. CDI - Ice placed in bus tubs of pasta, and green beans moved to shallow pans. REPEAT 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Dry food containers observed on floor in dry storage area. Buffalo sauce buckets on floor in walk-in cooler. Store food at least 6 inches off the floor. REPEAT

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. Employee drinks observed on cutting boards during inspection. Do not store employee drinks on cutting boards. Store in a separate location, such as a low shelf. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hot holding unit is blocking access to hand washing sink. CDI - PIC moved hot holding unit to provide access to hand washing sink. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Shield of 1 ice machine has black buildup and requires cleaning. Clean ice machine more frequently. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Shrimp stock measured 105F and had been cooling since 12PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Stock discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Ranch in ice bath measured 62F. TCS foods in cold holding shall measure 41F or less. CDI - Ranch placed on temporary TPHC and will be discarded within 2 hours. REPEAT

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 . 1 container of cooked chicken and 1 container of mashed potatoes were missing date labels. TCS ready-to-eat foods must be labeled with date. CDI - Both items dated 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. -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 . Green bean casserole was cooling in but tub in thick portion. Shrimp stock was cooling in deep container. TCS foods shall be cooled in shallow pans or by using ice wands or ice bath. CDI - Green bean casserole moved to sheet pans and shrimp stock discarded. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of ranch on floor in walk-in cooler and bag of flour on ground. Store food at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler top still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 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. Additional cleaning necessary on sides of equipment and shelves throughout kitchen. Clean these areas more frequently. 0 pts.

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. Employee drink observed on cutting board at start of inspection. Do not store employee drinks where food is prepared. Store in a separate area, such as a low shelf. 0 pts.

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 Employee observed handling cell phone and then began donning gloves without washing hands. Another employee observed placing raw chicken on grill with gloved hands. Employee then discarded gloves and donned new gloves and began working with ready-to-eat foods. Employees must wash hands after handling cell phones and when switching from working with raw animal foods to ready-to-eat foods. CDI - Employees instructed to wash hands and did so. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup on ice machine shield. Soda nozzles also had visible buildup on them. Clean ice machine and beverage nozzles as often as necessary to avoid contamination. 0 pts.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Buffalo chicken dip in hot well measured 85F at 3:45PM and had been in unit reheating since 1:30PM. TCS foods must be reheated to at least 165F within 2 hours. CDI - Buffalo chicken dip discarded by manager. 0 pts.

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 . Blue cheese dressing and ranch dressing in ice bath both measured 72F and 68F. TCS foods in cold holding shall measure 41F or less. CDI - Items placed on TPHC and PIC e-mailed TPHC form to fill out so that time as a public health control will be used for these items going forward.

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 . 2 pans of Mac and cheese sauce were prepared on 11-21 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded items. 0 pts.

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 . Au jois cooling in deep container in walk-in cooler. Use shallow pans or ice wands to rapidly cool TCS foods. CDI - PIC moved Au jois to shallow pan. 0 pts.

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. Knife stored in space between side of sandwich cooler and reach-in freezer. Only store in-use utensils on cleaned and sanitized surfaces.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee wipe mouth with ungloved hand, then move to continue food prep without first washing hands and donning gloves. CDI - Employees hands were washed. - 2 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed plastic container stored inside of hand sink behind hot holding units. CDI - Plastic container was removed. - 1 -

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed black buildup on singular piece of salmon in grill drawer. Origin of black buildup unknown. CDI - Salmon voluntarily discarded. - 1 -

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bowls of hot sauce stored inside of prep unit with bottom side of bowl contacting food items stacked underneath. CDI - Items were separated. Separate to prevent contamination. - 0 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed burgers thawing in container of water in prep sink. CDI - Sink turned on for thawing. - 0 -

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 bulk batches of spices, flours, sugars, etc. in back storage room without labels. Observed various squeeze bottles and racks of spices without labels on cook line. Label as needed. - 1 -

4-501.11 Maintain equipment in good repair. Observed torn gasket at back freezer. Replace. - 0 -

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 does not have a written vomit and diarrhea plan on site. CDI: EHS emailed PIC a copy of the state written plan and explained requirements. REPEAT VIOLATION

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce in produce cooler stored over ready to eat produce. CDI: Items reorganized. Observed unwashed strawberries and avocados in salad cooler stored over ready to eat items. CDI: Items reorganized. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at the 3-comp sink below 272ppm DDBSA. CDI: ECOLab tech arrived on site and repaired dispenser. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up on shield of ice machine in the back kitchen. Ensure more frequent cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut romaine cooling at a rate of 0F/min in walk in. CDI: Product was split into 3 containers and left uncovered in walk in cooler. Product rapidly cooled to 41F. REPEAT VIOLATION 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 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 mac and cheese sauce from yesterday still cooling in walk in. CDI: Mac and cheese sauce voluntarily discarded.

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 raw burgers in cooler drawer at 42F. Observed cut watermelon in bar cooler at 45F. CDI: Burgers rapidly cooled in cooler drawer. Watermelon was voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection as all previous coolers are working properly and have been serviced. Ensure monitoring of coolers continues throughout facility, including at the bar.

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 blanched brussel sprouts from 3/22 and lettuce marked 3/22. CDI: Products voluntarily discarded. Observed no date mark on several pans of blanched brussel sprouts that chef stated were done yesterday. CDI: Products were properly date marked.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed scrambled eggs on brunch menu that PIC stated are offered as a “soft scramble” (below 145F) not marked. CDI: PIC corrected online/QR menus during inspection. These are the main menus used during service. PIC stated he will print back up menus by the weekend (brunch is only served on Saturday and Sunday).

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 lettuce cooling in a deep, covered lexan in the walk in cooler. CDI: Lettuce spread into 3 separate pans and rapidly cooled uncovered in the walk in. Observed mac and cheese sauce cooling from yesterday in a deep hotel pan. Due to density of product, this item must be cooled in shallower pans/more pans to ensure product is cooled to 41F within correct time. CDI: Product was voluntarily discarded. EHS and PIC discussed several interventions regarding cooling including keeping a cooling log. REPEAT VIOLATION Improvement from previous inspection as there is no longer a capacity issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean in dish area. CDI: Pans separated for air drying and dish person was educated on the need for air drying.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink to left of 3-comp sink in need of recaulking to the wall.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the updated employee health policy.

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 no vomit or diarrhea clean up plan on site. CDI: EHS sent PIC an email with a link to the state written plan and explained requirements.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the dish area blocked by a fryer basket and coffee urn. CDI: Items removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over washed and cut produce, bread pudding, and syrups for the bar in the walk in cooler. CDI: Items reorganized. EHS provided walk in cooler diagram handout during inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut lettuce cooling in walk in cooler for more than 4 hours still above 41F. CDI: Product was voluntarily discarded. EHS provided cooling process handout during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed middle prep cooler and cooler drawers under the grill holding food above 41F. Cooler drawers were completely turned off. Manager could not immediately diagnose the issue with either cooler. CDI: Manager called their maintenance person for the cooler and all TCS items were voluntarily discarded. Items for this evening were able to be relocated to other coolers. Observed lettuce in reach in above 41F. CDI: Product voluntarily discarded. Observed southwest salsa above 41F in prep top. CDI: Product voluntarily discarded. Product was overstacked. EHS educated staff on how to properly fill coolers. Observed buttermilk in fryer prep top above 41F. CDI: Item voluntarily discarded. REPEAT VIOLATION Based on previous inspections, a risk control plan or permit action may be required at next inspection if cold holding cannot be maintained. EHS provided food safety checklist to PIC today.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut lettuce cooling in the walk in cooler in a deep, covered container. CDI: Product was voluntarily discarded. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed under grill cooler drawers and middle prep top cooler unable to keep food below 41F. Units are integral to facility food service long term and must be in working condition. VERIFICATION REQUIRED Based on previous inspections, a risk control plan or permit action may be required at next inspection if cold holding cannot be maintained.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes and lexans of chicken stored on the floor of the walk in. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at the fryer station with no hair restraint.

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 a portion bowl being used to scoop sugar. CDI: Bowl removed. REPEAT VIOLATION

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed employee cell phone stored on prep surface/cutting board of prep unit on the line.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Manager was not able to provide parasite documentation for salmon served cooked to order upon request. CDI - Manager provided documentation by end of inspection from Sysco Provider.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Bar glass machine providing 0 ppm. CDI - Sanitizer primed and able to provide at least 100 ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy pink and black build up on white shield inside ice machine.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso reheated to 128F for hot holding on steam table, within 2 hours. CDI - Placed back onto stove for further reheat to 165F and above. Observed Mac & cheese mix reheated to 118F after 2 hours. CDI - Discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed Mac & cheese mix cooling in WIC at a 0.04 cooling rate. CDI - All items stirred to accelerate cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed Queso and onions holding above 41F in the walk in cooler from previous day - see temp chart. CDI- Discarded Observed shredded chicken, buffalo chicken dip, and sausage gravy holding above 41F in flip top unit - see temp chart. Kitchen manager stated they were holding from the previous day in unit. CDI - Discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Mac & cheese mix, queso, and sausage gravy cooling in pans on speed rack with no active stirring. Fat layers trapping heat in product. CDI - All items stirred to accelerate cooling and achieve cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of broccoli stored on floor of kitchen under prep tables. Observed boxes of raw chicken stored on floor of walk in cooler.

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 plastic container without handle stored inside dry product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers on the dish rack. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items stored On floor of storage area.

6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed the soap dispensor in the kitchen and bar handsink not functioning due to dead batteries. CDI-PIC replaced the batteries. ***NO SIGNATURE DUE TO COVID-19

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed pico de gallo, chicken salad, and grilled onions all holding above 41F in the walk in cooler.CDI-PIC voluntarily discarded items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed raw chicken, potatoes, and chicken salad cooling in the walk in cooler tightly covered. Observed tomatoes & broccoli cooling in the reach in unit of flip top tightly covered.CDI-PIC moved items to walk in cooler uncovered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal and plastic containers on the dish rack.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in units of flip top.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Papertowels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at bar not working. CDI: Batteries replaced and dispenser is now functional. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed berries in handsink. Ensure handsink is only used for hand washing. CDI: Sink cleaned. NOTE: Observed brown build up on server station handsink. Ensure sink is properly cleaned and monitor to ensure no tea or other drinks are dumped here. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of small ice machine with some pink build up.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed blanched broccoli cooked yesterday in reach in still above 41F. CDI: Product voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut lettuce cooling in walk in at a rate of 0F/min. CDI: Lettuce was spread out and uncovered and cooled correctly.

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 no date mark on items in salad prep top or on pimento cheese on line. CDI: Products properly date marked.

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 broccoli and lettuce cooling while tightly covered. Broccoli was cooling in reach in cooler. Lettuce was also in a deep container. CDI: Broccoli voluntarily discarded. Lettuce was spread out and uncovered. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on dry spices (salt, etc) and squeeze bottles (water and oil). CDI: Products were properly labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils and containers stored on tall silver rack between handsink and 3-comp with no splash guard between dirty side of drain board and rack. EHS suggested hanging plexiglass along the side at the dish area to protect dishes from spatter, and fastening at the top for easy cleaning. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans. CDI: Pans separated.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in need of replacing including on main walk in cooler and prep coolers throughout line. PIC stated that new gaskets have been ordered but have not arrived yet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment throughout bar area with sticky residue and build up. Ensure more thorough and frequent cleaning of some hard to reach areas (sides of dish machine, underside of paper towel holder, side of coolers, cooler doors/handles, etc)

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 food employee use gloved hands to grab raw chicken and then proceed to grab bowls and conduct RTE food prep without glove changing or hand washing occurring in between. CDI- Employee was educated immediately on proper hand washing and glove changing.. Hands were washed and gloves were changed. 0 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf/5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed hand washing sink being blocked off by hot hold unit near grill station in back of kitchen. Observed hand sink in waiter/waitress station with ice in the basin. CDI/CBI- Education was given on proper use and accessibility needed for all hand sinks. Hot hold unit was moved so that hand sink area was accessible. - 1 point. REPEAT.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee touch raw chicken and used same gloved hands to touch bowls and conduct other food prep. Also observed spatulas being used to touch RTE chicken on grill and raw chicken on same grill without any clear separation of which spatula is used for which prepped chicken item. CDI- education was given on proper hand washing and glove changing, color coded spatulas are to be ordered and employee washed hands and changed gloves. -1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large containers of lettuce cooling fully wrapped and in dense portions. CDI- lettuce was made into shallow portions and cooled aggressively. -1 point. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cleaned bowls stored in containers with food debris buildup. Ensure cleaned utensils are stored in clean containers. -.5 points. General Comment: Ensure that time stamps are being placed on flour used for raw chicken and water used for raw chicken. Also ensure that these items are included on the already approved TPHC documentation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish area handsink blocked by rack of glasses and trashcan; and a chemical bottle stored in the sink. CDI: Items relocated to clear path to handsink. This area of the kitchen was not in use during the inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Towels provided. Drink napkins were within reach of the handsink and could be used.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw sausage in walk in. CDI: Items rearranged.

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 hard boiled eggs (0F/min), honey mustard (0F/min)and queso(83F at 1hour 50 min) cooling below required rates. CDI: Queso relocated to the freezer and cooled to 70F within the 2 hour period, ice added to hard boiled eggs, Honey mustard separated into thin portions. EHS recommends spreading out prep so that items can cool quicker by not overloading cooler and items can be spread out more. EHS also recommends cooling as many items as possible when they are not TCS before making them TCS (ex: whole tomatoes before they are diced; mayonaise and mustard before making honey mustard; all ingredients for pico before mixing pico)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many items throughout facility holding above 41F. Products in 3 of 4 prep top units holding above 41F. CDI: All products from lunch time voluntarily discarded. Items stocked within the last hour were moved to the walk in to rapidly cool. Refrigeration person was contacted during inspection and arrived at the end. VERIFICATION REQUIRED REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "two eggs" on the sideways portion of the menu with no asterisk that PIC stated are offered undercooked. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed various items throughout facility including but not limited to tomatoes, honey mustard, hard boiled eggs, and queso cooling in deep containers. Observed many of these products were also tightly covered. CDI: Items split up and vented for cooling. Queso stirred and relocated to freezer. REPEAT VIOLATION

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 scoop handle stored in ice in ice machine. CDI: Ice scoop removed and washed.

4-501.11 Maintain equipment in good repair. Observed split gasket on two reach in cooler doors of prep units on line. PIC stated that new gaskets have already been quoted. Observed racks in the walk in cooler with peeling paint and some rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of reach in coolers at bar and the compressors of coolers in the kitchen with build up.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser with no battery during inspection. CDI: PIC went to collect battery during inspection and restored dispenser operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brussels sprouts holding in flip top unit at 50F. PIC stated that they were blanched earlier this morning. Observed salad dressing and lettuce in salad unit holding at 43F. CDI: Brussels sprouts placed on ice to rapidly cool to 41F. Dressing and lettuce placed into walk in for proper cooling.

7-201.11 Store toxic materials to avoid contamination. -P Observed all purpose cleaner stored on bar surface next to clean glasses. CDI: Chemical relocated.

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 freshly cut tomatoes cooling in a flip top unit rated for holding, and chicken stew cooling in a covered plastic container. CDI: Tomatoes spread out on sheet pan and stew vented to facilitate rapid cooling.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink on far end of cook line near prep sinks. CDI: Paper towels supplied.

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 half and half at bar area with no date mark, as well as ham and turkey with no date labels in walk in unit. CDI: Ham labelled for 10/21, and turkey and half and half were 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 sauces held using TPHC with no time stamp and no written procedures in place. CDI: Sauces discarded and EHS provided written procedure to use with sauces. 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 several squeeze bottles along cook line with no labels. CDI: Bottles placed into pan and pan labelled with each item's name.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can product stored with good product for restaurant. CDI: Dented can moved to office.

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 damage to sheetrock and missing FRP along bottom of walls near back door of facility. This is the same rule number, but not a repeat violation, as the item in poor repair was different from the previous inspection, therefore points were not escalated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at bar area with visible wood debris and a plastic pitcher stored in basin. CDI: Residue and pitcher removed and access restored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy and queso in steam wells holding below 135F on expo line. CDI: Gravy and queso reheated to 165F or higher. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon and shrimp holding between 48F and 51F in cold drawer on cook line. PIC stated that maintenence was just out replacing gasket on unit, and that all items were in temperature when placed into holding before lunch. CDI: All out of temperature items were immediately removed from cold holding and placed in walk in unit to rapidly cool. REPEAT. VERIFICATION REQUIRED within 10 days to determine long term compliance. Facility continues to demonstrate excellent cold holding compliance, with only two items being out of temperature in one location. Points not escalated with the above in mind.

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 freid chicken held using TPHC on cook line with no time label or written procedures. CDI: EHS provided writen procedures and had PIC fill out on site. Chicken discarded 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 tomatoes cut earlier today cooling in covered plastic containers in flip top units rated for holding on cook line, and additional tomatoes cooling in walk in unit in covered containers. CDI: All cooling tomatoes were sent to walk in unit and vented to facilitate rapid cooling. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker left on after cutting into it. EHS informed PIC that avocados must be washed and have stickers removed before processing.

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 scoop stored in a container with standing water and no way to drain it.

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 three compartment sink with damaged caulking along backsplash behind wash basin. REPEAT.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one badly dented/bulging can in dry storage shelving area. CDI: Can discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer blade housing with minor food residue under blade during inspection. CDI: Mixer part sent to be cleaned properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso holding at 115F and corn puree holding at 121F in steam wells on cook line. Several other products were barely holding at 135F in same well, while other wells held product at 180F or higher. CDI: Queso and corn puree reheated to 165F and placed back into wells set at a higher temperature. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp in cold drawer holding at 50F. CDI: Shrimp voluntarily discarded. All other cold holding temperatures were excellent and facility has an excellent grasp on cold holding requirements. Since improvement has been shown since the previous inspection, points were de-escalated. REPEAT.

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 corn in salad unit and heavy cream in reach in with no prep/open dates. CDI: PIC had both items dated for proper prep date (06/03).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic tub of shrimp stock cooling in walk in with a mostly melted ice wand used for stirring. Product was cooling at a rate of 0.45F per minute (0.54 required). Observed lettuce and carmelized onions freshly prepared cooling in prep units rated for holding. CDI: Products vented and placed into walk in for rapid cooling. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with pans on drying rack between three compartment sink and dish machine.

4-501.11 Maintain equipment in good repair. Observed minor splits in gaskets in flip top units along cook line.

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 hand sink and three compartment sink in dish area loose from wall with damaged caulking. Ensure water using fixtures are firmly affixed to walls.

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 contact cooked brussels sprouts with bare hands in walk in unit. CDI: Brussels sprouts were volutnarily discarded and employee reminded that bare handed contact with RET foods is strictly prohibited.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee obtaining water for chicken breading process from hand sink. CDI: EHS instructed PIC that handsinks are for handwashing only and PIC had employee get water from prep sink instead. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso and green bean casserole holding below 135F in steam wells. CDI: Both queso products and green beans were reheated on stove top to 180F and placed back into hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp holding at 50F in cold drawer and several products for salads overstacked in flip top units holding between 46F and 49F. CDI: All out of temperature items were removed from storage and sent to walk in for proper cooling.

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 freshly prepared lettuce and cooked brussels sprouts cooling in sealed plastic containers. CDI: Lettuce was vented and taken to walk in for rapid cooling, and brussels sprouts were discarded due to bare hand contact mentioned above.

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 dish machine employee scrubbing and pre-rinseing soiled dishware and then handling clean dish ware. CDI- EHS informed PIC of the violation and PIC had the employee wash hands and changed gloves. After instructions were given EHS observed proper hand washing. PIC had the employee re-wash dishware.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-REPEAT- Observed back hand sink being blocked by a trash can and moving dolly. CDI- PIC removed items for EHS to gain access.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-REPEAT- Observed 3-comp sanitizer at 50 ppm QUAT and bar dish machine at 0 ppm Cl. CDI- PIC brought the bar dish machine to 100 ppm Cl and 3-comp to 200 ppm QUAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed glasses at the bar with residue left on them. CDI-PIC had an employee take all glasses to dish machine area to be properly cleaned.

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 turkey at 43F and dated for 12/7. Also observed sliced tomatoes and milk without a date. CDI- PIC voluntarily discarded the items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed two employees wearing a watch while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two employees preparing food with a beard however were not wearing beard guards.

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 in use utensils being stored on oven handles. These items may come into contact with the floor or a person.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed portable cutting boards and flip top cutting boards in need of resurfacing or replacing. 4-501.11 Maintain equipment in good repair.- Observed several split gaskets on low boy cold holding equipment.

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 on cookline equipment and on the inside of cold holding equipment.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed ice dumped in hand sink at bar. Educated staff.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No aquaculture letter for salmon is available. Return visit required. Ensure fish is cooked to 145F internally until letter arrives.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In walkin cooler #1: Observed raw fish and raw burgers stored over cooked chicken. Relocated chicken to top shelves. In walkin cooler #2: Observed raw, shell eggs stored over dairy products. Relocated eggs to walkin #1 below seafood and above raw burgers. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ice ball containers in bar freezer stacked without barrier between bottom of container and ice. Separated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine reading slightly low (between 10-50ppm Chlorine). Primed and then read at 50-100ppm Chlorine. Service rep arrived to ensure machine continued to run properly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. Observed queso at 105F in a large plastic container with a lid on it in walkin cooler. Removed immediately (made within 30 minutes per PIC) and separated into smaller metal pans, placed in ice baths and placed all in walkin cooler. Checked cooling rate after 30 minutes and it was higher than .54. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. Observed green bean casserole mixed and plastic in large plastic tub with lid and stacked in walkin cooler at 51F. Removed stacked product and vented lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in walkin cooler #2 holding at 49F. Service rep was contacted, arrived and adjusted cooler. All potentially hazardous foods were moved to walkin cooler #1 in the interim. Return visit required to ensure cooler is maintaining proper temperatures. Observed low boy holding black bean burgers at 48F and beef burgers at 46F. Ice bag added to beef burgers and black bean burgers were pulled and placed in walkin to be chilled to 45F or less.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed burger on menu missing an asterisk (*). Add. Return visit required. Remove asterisk from all shrimp dishes as shrimp is always fully cooked.

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 green bean casserole mix, chicken thighs, queso, drained oil all tightly lidded, and/or in large plastic containers. Discussed proper cooling such as shallow, metal pans and venting properly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large containers of panko, sugar and flour unlabeled. Labeled during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee, lidded beverage stored next to glassware at server station.