STATS RESTAURANT & BAR

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine reading 0ppm. PIC stated they do daily walk-throughs and machine was working this morning. No available logs. CDI - EHS and PIC ran and primed machine 5 times and then sanitizer started dispensing. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken, queso, mac & cheese and crab meat HH below 135F. CDI - PIC reheated to 165F for HH. PIC voluntarily discarded mac & cheese. EHS and PIC discussed smaller portions, lids, and keeping water high enough in steam well to maintain temperature. 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 Observed mixed green garnish and french fries held on TPHC without time stamps. CDI - PIC added correct time stamps to white board.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer bucket reading 400ppm. CDI - PIC remade solution to 200ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during the beginning of inspection. CDI - door closed.

4-501.11 Maintain equipment in good repair. Observed grill drawers in disrepair, prep unit puddling, and ice machine in disrepair. PIC stated they have placed an order for all new commercial equipment.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster placed on dirt. PIC stated they will move dumpster to be set on nonabsorbent material. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with doors opened. CDI - PIC closed doors. 5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster door broken off. Replace/repair.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring throughout kitchen, dry storage and dish pit in need of grouting.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large pan of oxtail and 3 large pots of Alfredo fail to cool properly through first parameter. CDI- PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries held under hot lamp, lamb chops in hot box, and shrimp sauce in steamwell temping below 135F. CDI- Fries added to TPHC procedures, lamb chops reheated to 170F, shrimp sauce reheated to 165F. 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 salad mix maintained at room temp. PIC stated item is being used as garnish. CDI- PIC to move item to TPHC. EHS assisted. *REPEAT* points not escalated due to overall improvement based on previous inspection. 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 house Alfredo and oxtails fail to cool through parameters due to being maintained in deep densely packed containers without monitoring. CDI- EHS discussed effective cooling methods. See item #20. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed frontline staff prepping orders without hair restraint. EHS discussed with PIC.

4-501.11 Maintain equipment in good repair. Observed grill drawers in disrepair, lid of flip top in disrepair, handles of chip drawers in disrepair, 2 ice machines in disrepair.

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 shelving on cookline with residue accumulation, shelving in standing reach-in with hair debris. *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 areas under storage racks, floors of walk-in units needing cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris in hand washing sink.. CDI sink was cleaned and sanitized during inspection REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Mac and cheese in walk in cooler above 41F, made from pervious days. CDI food 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use squeeze bottles without labels to identify

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.Observed cutting boards with deep grooves.

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 lids of containers of food with visible debris.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed box blocking handsinkz..CDI box was removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed debris in 2 hand sink.CDI.. debris was removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with debris stored as clean..CDI dishes sent to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Shrimp and lamb chops being held below 135F.. CDI shrimp& lamp chops were reheated 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon being thawed in water not running as well as no slits in bags. CDI..Slits were cut in salmon.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over ice bin and utensil.

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 containers working shaker without label. CDI.. Label was added.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands then use bare hands to turn off faucet. No Barrier was used. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee go from soiled dishes to clean dishes without glove change or hand wash. CDI.. PIC Hand employee discard gloves and wash hands For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand wash sink. CDI..EHS left hand wash sign 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tongs in hand sink, CDI..PIC moved tongs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes with debris. CDI.. Dishes were moved for w/r/s. REPEAT 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 Raw chicken breast, salmon chunks, 3 pans of red beans and rice, chicken tenders, and lobster above 41F.. REPEAT red beans and rices pans were voluntarily discarded. Other items were unwrapped to quickly 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and shakers not labeled. CDI.. Items were labeled

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plates stacked wet. CDI..PIC removed dishes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up behind soda nozzles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes with food debris,,CDI..PIC moved items to dishwasher to clean 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 shredded cheese at 43F.. CDI..PIC moved to WIC to quickly cool. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving where clean utensils are stored. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on soda machine.CDI.. employee cleaned machine

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 containers left in house made ranch and blue cheese dressing..CDI PIC removed containers

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves with rust in WIC and where clean pots and pans are stored.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covers on waste bins in female bathroom

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 cleaning needed throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed raw salmon and lamb chops in CH drawer with temperatures above 41F. PIC stated that items had just come from the WIC. EHS observed all TCS items in WIC above 41F. PIC stated that the power could have went out during the storm and are unable to determine how long items have been out of temperature. Owner called technicians to come and service unit to ensure it is working properly. CDI: All TCS items above 41F were voluntarily discarded and items delivered an hour prior were moved to WIF. 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 .

4-501.11 Maintain equipment in good repair. Observed WIC ambient temperature to be between 42F-44F. PIC called technician to come service equipment and ensure it is functioning properly. Observed rust accumulating on WIC shelving. Repair or replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Caesar dressing, tartar sauce, and blue cheese dressing sitting in portioned cups on shelf at 73F. Observed salad at 47F and cheese at 45F in salad cooler.CDI - All TCS sauces were voluntarily discarded. Salad and cheese were moved to cool in WIC. 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 .

4-502.11(A) Maintain utensils in good repair. Observed plastic utensils with melted handles. CDI - Utensils were discarded by PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bin under soda fountain with black build up. CDI - PIC had ice bin cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potato hot holding at 124 F. CDI - Mashed potatoes were reheated. 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 .

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 pans of oxtail cooling in WIC stacked and covered with foil. Observed raw lamb and chicken prepped today and placed into low boy to cool after prep. CDI - Chicken and lamb were moved to WIC to cool. CDI - PIC had pans uncovered and spread out to allow to cool quickly. REPEAT. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer at less than 200 ppm QAC sanitizer. CDI - PIC emptied and refilled the bucket to 200 ppm QAC.

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

4-501.11 Maintain equipment in good repair. Observed table under grill with lower shelf broken. Observed heavy ice build up in WIF. Needs repair.

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 inside of lowboy cooler and reach in cooler with liquid build up in them. Needs cleaning. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items in handsink next to large ice machine. CDI - Items were removed.

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 food debris and residue on pans and containers stored as clean. Observed heavy build up of old chip debris in bottom of chip bins. CDI - All items were moved to dirty dish area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lobster in prep unit at 50 F, observed spinach dip sitting on shelf at 54 F. Observed crab at 43 F and noodles at 45 F in prep unit. Observed ceasar dressing in ice cold well at 63F. CDI - All items were placed out within the last hour and were moved to cooler or freezer to cool.

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 pans of wings on speed racks in WIC with no date labels. CDI - Date labels were provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soapy water in container with no label. CDI - Container was labeled.

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 pasta cooling in WIF drop 6 degrees in 1 hour. Pasta was in large deep pans. CDI - Ice was added and pasta was placed into shallower pans. Points have been reduced due to improvement in cooling strategies. Facility is no longer portioning pasta and has adjusted methods to improve cooling. REPEAT.

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 missing labels on dry goods such as spices, flour, sugar. CDI - Pans were labeled.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in hot box and on chip drawers. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on shelving with single service items. CDI- Items were removed

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in dish area. CDI - Soap was provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 veggies at steam table holding at 129 F. CDI - Veggies were voluntarily discarded. Pans were double stacked in steam table. EHS advised to not double stack pans. 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 pasta cooling in portioned plastic containers in WIC drop 6 degrees in 1 hour. CDI - Pasta was placed in ice baths. PIC stated standard procedure is to put pasta in an ice bath prior to portioning and then again in WIC in portioned packages. PIC had employees put the packaged pasta into ice baths.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and roach in kitchen. PIC stated pest control was due early this week but rescheduled for Monday.

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 dirty cloth on shelf with clean utensils. CDI - cloth was removed by PIC

4-502.11(A) Maintain utensils in good repair. Observed damaged cutting boards and plastic utensils. CDI - PIC discarded items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed ice bin being held by wooden support at bar. Support needs to be sealed to be nonabsorbent.

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 debris build up on floors under shelving in dish room. Needs cleaning. 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 grouting in dish area and wall damage near back door.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of residue in ice bin. Needs cleaning. 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 food debris on plates and pans stored as clean. CDI - All items were taken to dish area to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 alfredo hot holding at 118 in hot box. CDI - Alfredo was reheated. Employee leaves alfredo sitting out while portioning causing temperature drop before being placed in the hot box. EHS suggests having a second employee helping during this process due to the large amount being portioned.

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 bag of salad and wings in WIC with no date mark. CDI - Wings were dated and salad was voluntarily discarded. Facility cooked wings on Sunday and has been closed since. EHS told PIC to make sure everything is dated Sunday before leaving.

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 spinach dip in WIC not cooling fast enough. Likely due to being in a large bowl. Observed salmon and chicken cooling in drawers and flip top. CDI - Spinach dip was separated into smaller containers to cool more rapidly. Salmon and chicken were moved to WIF to cool more rapidly. REPEAT.

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 facility Employee Health Agreements do not have nontyphoidal salmonella. CDI - EHS discussed updates with PIC and provided PIC with link to updated documentation. REPEAT. Facility had all paperwork and were aware of all exclusion and restriction requirements. PIC stated she did not receive email with the updated documentation.

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 vomiting and diarrheal cleaning plan. CDI - EHS discussed plan requirements with PIC and provided PIC with link to state created plan. PIC stated she did not receive email with updated documentation but did have a cleaning kit assembled with all necessary elements.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of residue in small ice machine and ice bin. Needs cleaning.

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 lobster in flip top at 48. CDI - PIC state food had been prepped and put into flip top. Lobster was moved to WIF to cool. 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 noodles cooling in tightly packed and tightly sealed containers. Food should be uncovered or possibly moved to the freezer to cool more rapidly. CDI - Cooling methods were discussed with PIC and will be adjusted.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces missing labels.

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 on shelf below a stack of cast iron pans that were not finished cleaning. CDI - Cast iron pans were removed.

4-903.11(A)(C) Store single-use and single-service articles 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 single service trays and cups in boxes on the floor.

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 facility Employee Health Agreements do not have nontyphoidal salmonella. CDI - EHS discussed updates with PIC and provided PIC with link to updated documentation.

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 vomiting and diarrheal cleaning plan. CDI - EHS discussed plan requirements with PIC and provided PIC with link to state created plan.

2-401.11 (A) Employees shall eat, drink, or smoke only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee vaping in kitchen. CDI - PIC addressed rules on vaping with employee.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used to wash nozzles for bar area. CDI - Nozzles were removed to allow access to handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ladles and a couple of containers with food debris on them. CDI - All items were moved to be cleaned. REPEAT. Points not increased due to improvements.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in WIC between 42-44 F. CDI - Facility had just received a double shipment due to supplier being closed for the holidays, and was putting food away with cooler door open. Food in the cooler was allowed to cool. Some food that was above 50 F was voluntarily discarded by PIC.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed consumer advisory missing disclosure. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed consumer advisory missing asterisking. ** Menus are all online and viewed through a QR code.

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 debris build up on shelving and in microwaves. Points not increased because cleaning issues from the previous inspection were corrected. 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 build up on walls and floors under shelving and equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon over ready to eat oxtail. CDI- Oxtail was moved to a different shelf. Facility had received shipment and were working to organize cooler. Points not escalated. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI- Utensils were moved to be rewashed.

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 lettuce in a bag with no date. CDI - PIC stated the bag was opened Monday and date was added.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces with no labels. CDI - Labels were added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. PIC stated she would contact pest control and that they were due to visit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils on rack in dish washing area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service to go containers on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on shelving in kitchen. Observed black build up on cart used to transport dirty dishes. EHS recommended regular cleaning of the cart. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container to bread raw chicken stored above ready to eat items in kitchen area. CDI- containers were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were stored above 41 F. CDI- items were denatured and discarded into trash.

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 containers of rice and chicken that were cooling in deep containers while covered. CDI- Containers were placed in shallow containers and uncovered.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, ovens, refrigeration units, and shelving in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area. 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. Repair floors and floor boards in kitchen area. Replace damaged ceiling tiles in facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverages stored beside and above wing sauce station. CDI: PIC moved drinks to approved location.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with low sanitizer level. CDI: PIC provided new bottle of sanitizer and primed. Solution tested 50 ppm.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed chicken wings not cooed to 165F. EHS provided education on partial cooking process and PIC declined stating facility will not be par cooking. CDI: Wings placed back in oven to cook to 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ox tail being held below 135F. CDI: PIC rapidly reheated products.

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 noodles cooling in walk-in cooler covered with aluminum foil. CDI: PIC removed foil for more rapid cooling. Observed salmon over stacked and cooling in make table. CDI: PIC moved salmon to walk-in cooler for more rapid cooling.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bags of unwashed onions stored above cut vegetables in walk-in cooler. CDI- Items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as oxtails, lump crabmeat , cooked noodles that were stored above 41 F. Management stated that food was placed in prep cooler and hour ago. CDI- Items were placed in walk-in cooler and allowed to chill.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observedc several containers of seasoning and flour that were not labeled. CDI- containers were labeled.

4-501.11 Maintain equipment in good repair. Repair leaking faucets at 3-comp sink and prep sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on exterior of containers in kitchen area. Clean shelving in walk-in cooler and kitchen area.

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. Repair damaged areas of walls near sinks and equipment kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean areas of floors behind equipment in kitchen area.

6-301.14 Post a handwash sign at each handsink. Observed a few handsinks in bar and one in kitchen without handwash signs. CDI- PIC placed signs at all handwash sinks.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken thawing next to raw fish at prep cooler. CDI- Fish moved to separate prep table. Points not doubled today as improvement observed of proper raw meat storage in walk in cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed apples and other produce stored above washed and prepped spinach. CDI- Unwashed produce stored below RTE foods.

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 pre-made mashed potatoes opened 5 days ago not date marked. CDI- PIC voluntarily disposed of mashed potatoes. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several portioned containers of rice and mac and cheese date marked for date of prep of 8 days ago. Date mark required foods are allowed a max. 7 day shelf life. CDI- Out of date foods voluntarily disposed of. (repeat)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one prep person wearing a bead bracelet. CDI- Worker removed bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one cook without a hat or hair restraint.

4-502.11(A) Maintain utensils in good repair. Observed one fryer basket with damaged metal. CDI- Basket removed and disposed of. 4-501.11 Maintain equipment in good repair. Observed gasket on raw meat prep cooler displaced. Needs to be placed back onto door or replaced. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two waffle makers listed for "House hold use only". Need to be replaced with approved commercial waffle makers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility available quat test strips were faded and in-accurate. Will follow up within 10 days that facility has proper test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in cooler and racks in bar walk in with significant build up needing cleaning.

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 degraded caulk at 3 comp sink and 3 comp sink needing re-fastening to wall.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above spinach in walk in cooler. CDI- Cook voluntarily disposed of spinach.

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 a lot of items prepared yesterday in walk in cooler and prep cooler that were not date marked including: pulled chicken, rice, cooked wings, noodles, and spring mix. 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 melted cheese in WIC date marked for 9 days ago. CDI- Worker voluntarily disposed of cheese.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Rack above main prep table and prep cooler in ktichen needs cleaning of significant build up. Expo line dressing fridge needs cleaning inside at bottom.

5-205.15 Maintain a plumbing system in good repair. Observed spray arm on 3 comp sink with a bad leak, not able to turn off. Needs repair ASAP.

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 missing baseboard tile in walk in cooler near door way.

6-303.11 Intensity-Lighting - C Maintain proper lighting in food storage areas. Observed light bulbs out in walk in cooler and freezer leaving lighting dim inside.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee bottle water stored on prep table. CDI- Drink removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed cloth towels at bar sink, and one bar sink with no convenient towels. CDI- Paper towels provided at hand sinks at bar.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two bags of lettuce laying is condensation water in prep cooler #2. Have cooler serviced and be sure foods inside are protected. CDI- Lettuce voluntarily disposed of by PIC.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed spinach dip reheating in plug in steam table at 109 degrees for approx. 1 hr. and temp did not appear set high enough to ensure it would reach 165 in 2 hrs. CDI- PIC reheated spinach dip to 165 in oven.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several date mark required food items not date marked including: Rack of wings cooked yesterday, tub of wings cooked yesterday, macaroni and cheese cooked yesterday, deli ham, deli turkey, cut melons, cut spinach, macaroni salad with unknown dates of prep . CDI- Foods from yesterday date marked, all other foods voluntarily disposed of by PIC. 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 a tub of rice and portions containers of rice in walk in cooler with a 8 day date mark. Date mark required foods are only allowed 7 day shelf life including the day of prep. CDI- Rice disposed of.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Main cook observed wearing a watch, CDI- cook removed watch.

4-501.11 Maintain equipment in good repair. Prep cooler observed with excessive condensation build up inside. Needs servicing.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P No back flow device on newly installed hose bibs at outside canwash. Will follow up that back flow prevention device is installed. GENERAL COMMENT: Followed up from previous inspection violation of "non-continuous cooking" of chicken wings. PIC said wings are reaching 165 min. then cooled to be reheated later. Be sure wings continue reaching 165 final cook temp for min. 15 secs or complete a non-continuous cooling procedure. Private bar area is not in use, only has one available sink. Will need to apply for on-site plan review if adding any plumbing to bar if bar is to be used with glassware in the future. Investigated SR# 85548 during inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings being parcooked for service. CDI-emailed the non-continuous cooking form to the chef. Ensure form is completed and available at each inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the fan grates in the walk-in cooler.