CASWELL STATION

6-301.14 Post a handwash sign at each handsink. EHS observed no hand washing signs posted in bathroom. CDI - EHS provided additional hand washing signs. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed container of ranch, Caesar, pasta, rice, and romaine lettuce above 41F. PIC stated ranch, Caesar, and pasta have been in unit over night; rice was pulled today and left out too long during lunch rush; romaine lettuce was cut this morning and placed into make unit without being properly cooled. PIC stated AC unit went out yesterday and has caused ambient temperature of kitchen to increase considerably. EHS advised to reduce amount of food kept in coolers to provided additional airflow. EHS observed all TCS foods stored near the back of reach in units under 41F, but as you get closer to the door temperatures increased. EHS discussed issue with general manager and provided education. CDI - PIC was allowed to cool rice and romaine lettuce during inspection due to being within the cooling window. EHS verified items at 41F prior to end of inspection. Caesar dressing, ranch dressing, and pasta was voluntarily discarded. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) EHS observed open bag of mozzarella in reach in cooler and pulled pork in upstairs WIC held beyond 7 days. EHS discussed cook/freeze/pull procedure with PIC. PIC stated mozzarella was opened today. PIC stated pulled pork wasn’t dated properly and will provide education to staff. CDI - PIC dated mozzarella and voluntarily discarded the pulled pork. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 EHS observed romaine lettuce actively cooling in tall reach in unit. EHS observed inadequate rate after 45 minutes. CDI - PIC removed romaine from reach in and placed in ice bath to quickly cool prior to returning romaine to reach in cooler. EHS provided documents on cooling. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. EHS observed floor in kitchen in disrepair. EHS observed numerous areas where the floor is coming off or creating gaps/crevices that are no longer smooth or easily cleanable. EHS discussed issue with general manager who is aware of issue. REPEAT. (1)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash their hands then recontaminate them on the faucet handles. Food handler went to dry hands with disposable towels and don clean gloves to resume food prep at the prep sink. This occurred twice during the inspection. CDI - Food handler educated on hand washing procedures and properly washed hands when re-directed. -2-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed raw chicken stored over raw pork in the upright reach-in unit. No physical evidence of contamination noted. Reviewed storage order guidelines with food handlers present. CDI - PIC rearranged foods to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed two ladles and one knife stored clean with visible food residue and grease. CDI - Utensils were transferred to 3-compartment sink to be w/r/s. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 plastic cups stored inside containers of dry goods (sugar and panko), small cup stored in marinara sauce and spoon submerged inside chicken salads. Utensils must have a handle/and handles maintained above the food. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal food containers stacked up while still wet on clean dish shelf. Allow utensils to adequately dry before stacking. -0-

4-502.13 Single-use and single-service articles cannot be reused. Observed visible grease stains on single service trays stored on expo above prep unit. Discussion with PIC revealed that the single service trays are being reused for cooked french fries at the cookline. CDI - Trays voluntarily discarded. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed limescale build-up on interior surfaces of dish machine. Clean and maintain. -0-

REPEAT: 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 cracks in wall above hand sink in downstairs kitchen and floors in disrepair at cookline and walk way to upstairs walk-in cooler. Repair. -1-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer handle dirty dishes and then handle clean dishes without washing her hands in between. CDI EHS educated PIC and dish washer washed her hands and re washed the tray of dishes.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 2 trays of ranch and blue cheese cups not date marked. CDI PIC stated that they were portioned on 10-25-25 and he put date marked on the trays. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in sanitizer bucket. CDI PIC put the towels in the sanitizer bucket.

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 cracks in wall in the food storage closet upstairs. 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 drink observed in reach-in cooler on shelf above food. Do not store employee drinks where they can potentially contaminate food. 0 pts.

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 Waitress observed picking fry off that fell off plate onto pass through area and put it on plate to serve customer. Employees must not contact ready-to-eat foods with their bare hands. CDI - Employee educated on bare hand contact and discarded the fry. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw beef stored directly on top of container of cooked chicken wings in upright cooler. Container of raw eggs stored directly on top of cooked chicken in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Poached egg is not marked as being undercooked on brunch menu. Salmon missing asterisk on main menu. Other items that may be ordered undercooked are marked with an asterisk but there is nothing that ties the marked items to being raw or undercooked. Add a statement such as “asterisked items may be ordered undercooked”. VR - Verification required within 10 days that the menus are corrected.

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 Alfredo sauce was cooling in deep, large container in walk-in cooler at 46F. PIC stated it was cooled in ice bath starting around 11AM and was probably put in walk-in cooler too early. Also, pinto beans were cooling in deep container in walk-in cooler at 120F. TCS foods must be cooled in shallow pans, or using ice baths/frequent stirring. CDI - PIC moved items to ice bath to continue 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back screen door has large holes in screen and doesn’t adequately protect establishment from insects. Repair/replace screen door, or keep main door closed. 0 pts.

3-307.11 Protect food from contamination sources not specifically noted by the code. Ice machine is outside. There is no lock or anything preventing anyone from going through fence and contaminating ice. Protect ice from potential contamination. Establishment needs to lock fence. 0 pts.

4-501.11 Maintain equipment in good repair. Gaskets torn on cooler doors along line. Replace torn gaskets. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ninja blender observed in kitchen. Equipment must be NSF listed for commercial use. PIC showed EHS receipt for gaskets so 0 points taken. 0 pts.

5-402.13 Maintain sanitary sewage system according to Law.-P outside ice machine drains to the ground on side of building. Waste water must be drained to a drain. VR - Verification required within 3 days that the ice machine is not being used or that it drains properly.

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. Floors not smooth and easily cleanable. Panels separating in various areas on floor. Wall damage upstairs near walk-in cooler and cracks in wall in storage closet upstairs. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine more frequently. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) All TCS foods in upright cooler measured 48-52F. PIC stated that refrigeration technician completed maintenance on cooler 1 hour ago which caused the foods to rise in temperature. CDI - PIC moved all TCS foods above 41F to the walk-in cooler to cool down.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Pans and containers were stacked up while still wet on clean dish shelf. Allow utensils to adequately dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 1 blender found that was household use only. Replace with commercial blender. REPEAT

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. Gaps present between floor panels in kitchen. Tile damage in several areas upstairs. Wall damage in room with walk-in cooler. Repair physical facilities. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container or raw eggs stored on shelf above cheeses in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Egg rolls in sandwich cooler bottom were prepared on 9-13. Grits in reach-in cooler were prepared on 9-15. TCS ready-to-eat foods must be discarded within 7 days of preparation. CDI - PIC discarded out of date items. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Classic Benedict and avocado Benedict come with a poached egg but are not marked as being undercooked by the asterisk. VR - Verification required within 10 days that establishment adds asterisk beside these items so it ties them to the consumer advisory on the bottom of the menu.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pans of food in bottom of sandwich cooler were uncovered. Condensate was forming above the pans and could easily drip into the pans. Keep food covered to protect from potential contamination. CDI - PIC put lids on pans. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 1 blender found that was not NSF commercial equipment. Remove from establishment. REPEAT // 4-501.11 Maintain equipment in good repair. Replace torn gasket on small upright cooler. Bottom of white upright cooler is damaged. Repair/replace listed equipment.

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. Gaps present between floor panels in cooking area. Floor damaged near freezers upstairs. Part of wall missing near walk-in cooler from where a leak was repaired. 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. Clean walls underneath and behind equipment and plumbing. Clean physical facilities more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Onion soup (118F) and chili (129F) on stove top measured less than 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, blue cheese and feta cheese measured 44-47F in sandwich cooler. PIC stated unit was off while electrician was replacing electrical outlets in kitchen. CDI - Items moved to freezer to rapidly cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Repair/replace back screen door. Screen is torn. REPEAT

4-501.11 Maintain equipment in good repair. Bottom of white upright freezer is damaged. Repair/replace freezer. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Blender is not NSF approved equipment. Replace with NSF approved blender. 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. General cleaning on shelves and sides of equipment in kitchen. 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. Floor tile damage in upstairs storage room. Floors in kitchen downstairs need to be realigned as there are gaps between panels. // 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 behind/under cooking equipment. 0 pts.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw eggs stored over raw beef. CDI PIC moved items to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pimento cheese with canned pimentos rendering it TCS with date mark of 12/3. Observed pimento cheese in RIC on prep line with date mark of 12/11 but PIC stated it was from same batch. Discussed ensuring proper date marking and discarding after 7 days, day one being date of prep. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed torn screen on back door. 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 debris at bottom of reach in freezer and tall reach in coolers, build up in gaskets. Repeat.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a lot of leaf litter build up and some trash items on ground around dumpster.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed ice in a garbage bag being brought in to put in ice machine next to kitchen. Garbage bags are not approved sanitized surface/equipment. CDI PIC threw out ice.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stored clean with sticker residue on outside touching the inside of the food contact surface of the next container. CDI Items were placed back in dish area for re wash. 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 tall RIC across from stove to be holding TCS items and ambient air above 41F. All items were voluntarily discarded. VR required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed torn screen on back door. Observed few flys throughout facility.

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 at bottom of reach in freezer and build up in gasket of same freezer next to fryers.

5-205.15 Maintain a plumbing system in good repair. Observed no cold water at hand sink over 1/2 through inspection after several hand washes and observing several employees properly hand wash. Observed only high temperature water at hand sink. PIC called plumber to repair today. VR required

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Ensure dumpster doors remain closed at all times.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand wash sink not easily accessible as cart of prep spices blocking. Cart relocated. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener observed with build up. Returned to dish area and was re washed. CDI 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 Mac and cheese, spinach dip, and Queso blanco holding below 135F. Items reheated 2 hours prior. Given temporary TPHC to be voluntarily discarded in 2 hours time. CDI 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. RIC with standing water at bottom. RIC needs repair.

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. Vacuum packages of raw tilapia were still in vacuum packages in walk-in cooler and were completely thawed. Remove raw fish from ROP packaging before thawing under refrigeration. REPEAT CDI - PIC opened packages.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen opened and using a screen door with ripped screens and not frame not capable of sealing entry. Keep back door closed and sealed or repair screen door to inhibit pest entry. CDI: PIC closed door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of onions and bags of sugar stored directly on floor in upstairs dry storage area. REPEAT. CDI: PIC placed items on shelves.

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 several boxes of single service articles such as forks, plates, spoons, papertowels stored directly on floor in upstairs dry storage area and upstairs hallways. CDI: PIC placed items on shelving to lift from floor.

5-501.111 Keep storage areas and bins for waste in good repair. Observed door missing on receptacle. Replace or repair. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash and discarded boxes around outside of dumpster.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Employee observed adjusting glasses and did not wash hands before handling food again. Employees must wash hands after touching face. CDI - Employee instructed to wash hands and did so correctly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels present at hand washing sink at bar. Hand washing sinks shall be equipped with paper towels. CDI - Roll placed beside sink by PIC. 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 .Mixed greens and chicken wings measured 45-46F in sandwich cooler. Chicken in upright cooler measured 44-49F. PIC stated that items were pulled out frequently during lunch causing their temperatures to rise. TCS foods shall measure 41F or less. CDI - Items taken to walk-in cooler to cool. REPEAT. Kept at half credit due to improvement from last inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Lobster corn dogs were prepared on 10-1 and were not yet discarded. Portioned pasta was dated 10-10. PIC stated pasta was cooked yesterday. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. Place prep date of TCS RTE foods, not portioning date. CDI - Lobster corn dogs discarded and pasta date changed to 10-9. 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 . Lettuce measured 49F and was cooling in sandwich cooler top after being cut 30 minutes ago. TCS foods shall be cooled in equipment that is designed to rapidly cool food, such as the walk-in cooler. CDI - Lettuce moved to walk-in cooler to cool. REPEAT. Kept at half credit due to improvement from last inspection.

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. Vacuum packages of raw tilapia were still in vacuum packages in walk-in cooler and were completely thawed. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC opened packages. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pickle buckets on floor in walk-in cooler. Store at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee portioning pasta was wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

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. Bowl stored in container of Brussel sprouts. Utensils must have a handle. Do not use bowls as scoops. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Food processor is not NSF commercial equipment. Remove from establishment. 0 pts.

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. Floor at bar needs to be cleaned. 0 pts.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC did not know the cooling rules for TCS foods. Ensure TCS foods are cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. For foods that are never heated, they must cool to 41F within 4 hours of preparation. CDI - PIC educated on cooling rules. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Container of tempura that raw fish is placed in was stored on shelf above cooked chicken wings in salad cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Tempura moved to bottom of cooler. 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 . Chicken prepared at 11AM measured 56F at 5:15PM. Steak measured 56F at 5:30PM after cooling for 5.5 hours. TCS foods must cool to 41F within 6 hours. CDI - Chicken discarded and steak moved to freezer and measured 43F at 5:45PM.

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 . All TCS foods in upright cooler measured 45-46F. All TCS foods in walk-in cooler measured 43-56F. TCS foods in cold holding shall measure 41F or less. All TCS foods in walk-in cooler were discarded and TCS foods in upright cooler were moved to functioning coolers. VR - Verification visit tomorrow to check walk-in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information 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 . Steak cooling in upright cooler at 56F at 4PM. Steak began cooling at 12PM. Cooler was not functioning properly and manager stated that he has already called it in to be repaired. Use equipment designed for rapid cooling, such as the walk-in cooler or a freezer to cool TCS foods. CDI - Steak moved to freezer. REPEAT

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee running plates with artificial nails with no gloves. CDI - PIC educated on requirement. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing watch while preparing food. 0 pts.

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

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at pre-rinse sink is falling below flood rim. Provide air gap. VR - Verification required within 10 days that spray arm has been repaired.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing on fixture above line coolers. Replace missing shield. 0 pts.

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 PIC able to name reportable symptoms but not reportable illnesses such as nontyhpoidal salmonella. PIC showed poster but not informed on reporting. CDI, updated employee health agreement information emailed to PIC.

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 written procedures for vomiting and diarrhea cleanup. CDI, sample procedures emailed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with bare hands then proceed to handle clean single-service gloves. CDI, employee re-washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed dispenser not providing towels at handwashing sink behind bar. CDI, towels provided.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - PIC not able to locate letter from suppliers Performance and Sysco for salmon undercooked and offered on consumer advisory. Vr required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of tall 2 door reach in cooler at 48 degrees F. TCS foods in unit observed between 45-50 degrees F. All TCS foods in unit overnight voluntarily discard by PIC included, 2 containers of lobster, 2 container of pork belly, cut tomatoe, 2 commercial packages of raw chicken, container of blackened chicken, 2 containers of steak, pan of calamari, pimento cheese, buffalo chicken dip, pico, black bean vegetable mix, green tomatoes and several dressings with buttermilk. Visit needed to ensure long term compliance and calibration of cooler. PIC made maintenance call while on-site.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu items containing raw or undercooked egg on brunch menu and honey glazed salmon. Some improvement made since previous inspection. Vr needed to ensure menu items noted with consumer advisory that contain raw or undercooked animal foods.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed 2 door reach in cooler not matintaining TCS foods at required temperature and with ambient air temperature of 48 degrees F. TCS items in unit over 4 hours voluntarily discarded. See temperature observation chart. Vr needed to ensure calibration of cooler. Maintenance call made while on-site.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm.

4-501.11 Maintain equipment in good repair. Observed split gasket on low reach in refrigerator. Observed tall 2 door reach in cooler not maintaining TCS foods at required temperature.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without washing hands. CDI- Employee washed hands.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed small container of raw pork stored on shelf next to large stacked pans of raw chicken. CDI- Raw pork was moved to area where other raw pork was stored. Points not escalated due to improvements in storage order. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates and a knife with food debris on them. CDI - Items were moved to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in prep top over stacked cheeses were above 41 F at the top of the stacks and below 41 about halfway down. Observed roast in reach in at 50 F. PIC stated roast had been cooked yesterday but was pulled out of the WIC and separated into smaller containers. CDI- PIC shortened stacks of cheese and moved extras to cool in reach in. Roast was placed on a sheet pan and put in WIC to cool.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed incorrect reminder statement. Phrase “cooked to temperature was added”. CDI - Statement was marked out. No points were taken due to nature of the violation and advisory statement had been previously approved.

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

4-502.13 Single-use and single-service articles may not be reused. Observed single use tray being used as reusable flour scoop. CDI- Tray was removed.

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 bartender using bare hands for fruit. CDI - PIC, John, corrected staff.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shredded potato hash stored below raw meat products. CDI - Hash relocated. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dish machine producing 0 ppm chlorine sanitizer, bottle was empty. CDI - Bottle replaced. Dish machine providing at least 100 ppm. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu items in need of asterisk for disclosure - bacon avocado sandwich and breakfast burger on brunch menu, Carolina burger, blackened tuna, and surf & turf fajitas. Verification required within 10 days of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle in kitchen without label. CDI - Identified and labeled. Observed chemical bottle with Disinfectant label. After questioning, PIC stated it was not the correct chemical label. CDI - Liquid discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grits and black beans cooling on counter top at make line without active stirring. CDI - Both placed in ice baths and active stirring began. Observed ranch dressing cooling in RIC with lid closed. CDI - Container uncovered and placed in WIC for rapid cooling.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine in need of cleaning. Observed air filters on ac unit in storage room in need of cleaning.

5-303.12 Protective Cover or Device - C Observed floor drain (in front of upstairs WIC) without drain covering.

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 floor damage behind main bar in need of repair. Observed tile damage inside walk in cooler in need of repair. REPEAT. *Zero points, all items noted last inspection repaired*

6-303.11 Intensity-Lighting - C Lights under hood not properly working. Protective shielding fully in tact.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork belly stored above RTE chicken wings in flip top unit. CDI - Pork relocated to correct storage. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground beef stored above raw pork in 1 door reach in cooler. CDI - Pork relocated to correct storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Bar glass machine producing 0 ppm chlorine sanitizer. CDI - PIC fixed issue; sanitizer providing at least 100 ppm sanitizer. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed chute in ice machine with significant build up in need of cleaning. Observed soda nozzles at bar with build up. Increase cleaning frequency. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed container of Alfredo cooling at a rate of .47. CDI - Alfredo placed into ice bath and began active stirring. REPEAT. *Points kept the same due to overall improvement in cooked to cool items compliance* 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 ranch cooling with 1 degree change within 40 minutes. CDI - PIC removed lid and placed on shelf inside walk in cooler to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara and spinach dip holding at 46F in low reach in cooler. CDI - Both containers discarded. REPEAT. *Points kept at half due to significant improvement in overall cold holding throughout facility*

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 baked potatoes and sweet chili aioli with date mark of 10/17; time/temperature window has expired. CDI - PIC discarded both items. Observed buffalo chicken dip date marked for 10/15. After further investigation, PIC stated it was made on 10/27. CDI - Employee correctly date marked item.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure asterisk needed for breakfast burger (brunch menu), blackened salmon, and beef tenderloin. Verification required within 10 days of 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 Alfredo cooling in large container in walk in cooler, whisk placed in container but did not observed any frequency stirring. CDI - Container placed in ice bath and employee began actively stirring. Observed ranch cooling on bottom shelf of reach in cooler with lid tightly closed. CDI - PIC relocated to walk in cooler and removed lid to cool rapidly. REPEAT. *Points kept at half due to repaired walk in cooler since last inspection*

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

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in coolers throughout kitchen. Observed rusted shelving throughout facility. Observed damage to door and gasket on drop in freezer located upstairs. Repair/replace as necessary. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed stained ceiling tiles throughout kitchen. Observed damage to tiling in front of walk in cooler. Observed damaged tile in upstairs storage/cooler room. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup and food at 3 comp sink with clean dishes. REPEAT. *Points kept at zero due to improvement in employee items in cold hold units*

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed manager on site with food protection certification; upon entering facility manager was unaware of multiple cold holding units including walk in cooler above 41F, cooling methods and parameters not being met, and non-continuous cooking expectations.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield and dispensing chute with build up in need of cleaning.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed facility non-continuously cooking steak to do cook-to-order tacos. Facility has not obtained approval for non-continuous cooking. PIC stated steak is the only food product cooked in this manner. CDI - Steak discarded. Facility will discontinue non-continuous cooking.

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 mashed potatoes, chicken breasts, and spinach dip cooling on top of drop in freezer with no change in temperature in over 20 minutes. CDI - Both potatoes and chicken put in freezers to cool rapidly. Spinach dip put into ice bath and began active stirring.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, pork belly, and raw chicken holding 47F and above in small flip top unit. CDI - All items were placed into cooler this morning; taken back to other reach in unit. Observed brussel sprouts, coleslaw, TCS sauces, and other TCS items cold holding 45F and above in 2 door reach in. Reach in unable to hold ambient temperature at 41F or below. CDI - All TCS items made yesterday or previous days discarded. All items made today actively cooling taken to freezers. Walk In cooler able to drop in temperature to 43F by end of inspection; visit will be made within 10 days to ensure walk in cooler can continue to hold at proper temperature.

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 pork date marked for date of 5/25 after further questioning, it was identified that the product was frozen 5/25 and pulled Monday 6/1. CDI - Employee correctly date marked item for pull date of 6/1.

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 Raw chicken and steak cooling in reach in cooler unable to hold at 41F or below. CDI - Both items taken to freezer. Observed mashed potatoes, chicken breasts, and spinach dip cooling on top of drop in freezer with no change in temperature in over 20 minutes. CDI - All put in freezers to cool rapidly. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed two door reach in and 1 door reach in not able to cold hold at 41F while on site today. Verification required within 10 days of inspection.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach ins without internal thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door to kitchen unable to fully closed and prevent pests from entering facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor inside walk in cooler.

4-501.11 Maintain equipment in good repair. Observed right door unable to close properly on small flip top cooler. Observed rusted shelving throughout facility. Observed damage to door and gasket on drop in freezer located upstairs. Repair/replace as necessary. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed stained ceiling tiles throughout kitchen. Observed damaged ceiling over prep sink. Observed damage to tiling in front of walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food co-mingled with customer food in reach in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer not reaching proper concentration at time of inspection. CDI discovered sanitizer bucket on hose removed bucket from hose and primed machine proper sanitizer levels achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in near prep sink and prep unit 2 in need of replacement. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine sanitizer expired. 10 day verification required.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor covering worn off exposing porous wooden flooring. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 2 unable to maintain proper temperatures see chart above. CDI discarded products and products to be placed on tphc until new cooler which has already been ordered arrived.

4-501.11 Maintain equipment in good repair. Observed Prep unit 2 unable to maintain proper refrigeration temperatures. PIC has ordered another prep unit and is to use tphc until arrival.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed coating on wooden floors has come off and floor is no longer smooth and easily cleanable.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on most equipment in kitchen and walk in cooler upstairs.

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 floors in upstairs area in need of repair.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed queso cooled from last night at 69 degrees . Cdi discarded .

4-501.11 Maintain equipment in good repair. Observed numerous pieces of equipment in need of gaskets and chest freezer door upstairs in need of repair. repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile damage in upstairs refrigeration area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed qac sanitizer dispenser at 0ppm QAC sanitizer . CDI switched to chlorine till dispenser could be fixed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed burgers on specials table tent with no consumer advisory or reminder. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of repair and chest freezer door in need of repair in upstairs storage room.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste area with alot of construction items and other equipment not necessary to operate restaurant.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors in kitchen not smooth and easily cleanable . 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 floors in upstairs storage areas damaged.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored in a container on a rack above raw ground beef in a container. EHS did not observed any physical cross contamination. CDI- PIC was able to re-arrange 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored on a rack in the walk in above RTE meat loaf. EHS did not observe any physical cross contamination. CDI- PIC was able tore-arrange the storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed diced tomatoes (51F), salsa (50F), chopped lettuce (50F), sliced tomatoes (47F), cooked onions (51F), pasta (51F), baked potatoes (51F), pimento cheese (50F), and cheese (50F) in the make top unit all above 45F. Unit functioning at 50F. CDI- PIC voluntarily discarded the items.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed a gallon of milk dated for 11/15, a large bus tub of chicken wings dated for 11/17, and a bus tub of wings dated 11/24 and at 44F in the walk in. CDI- PIC voluntarily discarded the 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 pork belly, diced tomatoes and cut lettuce in a make top unit at 57F. According to an employee the items were prepared no more than 30 mins prior to the inspection. Ensure TCS foods are cooled to 41F before put into service. CDI- PIC was able to move these items to the walk in cooler to quickly cool these items. 30 mins of cooling EHS observed these items at 47F.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open during the inspection. Also observed several holes throughout the back entrance wall in need of sealing.

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 food stored on the floor in the dry storage area.

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 stored on the handle of the oven. When oven is open these items may come in contact with the floor.

4-501.11 Maintain equipment in good repair. - Observed inside of reach in coolers with damage to bottoms. Also observed a make top unit functioning at 50F. Facility has discontinued the use of the unit. Facility has enough cold holding equipment to properly hold TCS foods at or below 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed the inside of cold holding equipment, gaskets of cold holding equipment, racks, and cookline equipment in need of cleaning do to food debris build up and grease residue build up. Clean these items as often as needed to reduce and prevent the build up.

5-202.13 Backflow Prevention, Air Gap - P- Observed bar ice machine without a proper air gap. The air gap shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm/ 1 inch.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed some floors and walls unfinished throughout the facility. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.- Observed coved based molding missing from bar, kitchen, and can wash 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.- Observed ceiling and floor damage in the bar (floor) and kitchen areas.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- Observed four lights in the kitchen without proper shielding or facility management was unable to ensure they were shatter-resistant. 6-303.11 Intensity-Lighting - C- Provide 50ft candles of light at each ice machine chest. Also provide 10 ft candles of light in dry storage closet.