CLEAN EATZ

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spray bottle and wiping cloth hanging on the side of a hand sink. CDI - Items were removed.

REPEAT 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed “dairy” and “gluten” listed as an allergen for several packages instead of “milk” and “wheat.” CDI - Employee stated that stickers have been corrected but they are still using old printed labels. Discontinue use and correct allergen labels. 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 containers of whey protein and “superfoodz” with no labels.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food with a longer beard and no restraint.

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 a box of paper towels stored on the floor next to the storage closet.

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

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 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash hands for 3-4 seconds and then dry hands with a soiled wiping cloth. CDI - Employee was educated and rewashed their hands properly.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign at hand wash sink next to the 3-compartment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bison stored above cooked chicken in the walk-in cooler. CDI - Item was moved to the bottom shelf.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals in the storage closet stored above single-service trays. Owner stated that they do not use the trays and will remove them.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed “dairy” listed as an allergen for most packaged foods instead of “milk.” CDI - Owner began to correct labels on the computer during inspection. EHS will verify during next visit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing a smoothie while wearing bracelets and no hair restraints.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade stored as clean with heavy food residue accumulation. PIC was unaware of last time item was cleaned. CDI- PIC removed item to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed metal container of cooked carrots fail to cool overnight. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked noodles being held on counter to be prepped temping above 41F. PIC stated items had been on counter for unknown exact time. CDI- PIC removed item to cool in WIC due to being within 4 hour parameter. Observed diced tomatoes temping above 41F in flip top. CDI- PIC voluntarily discarded item *Repeat* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milks stored in low RIC without date mark. PIC stated items were opened 6/30. CDI- PIC had correct dates marked on items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 container of portioned cooked pasta without a date in 3D prep unit. CDI- PIC was aware of when items were removed from packaging and applied date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed TCS items fail to cool through parameters properly overnight. PIC stated diced tomatoes were immediately placed in flip top unit after prep. 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 food employee actively prepping food without a head covering.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no current CFPM certification in establishment. CFPM certification posted in establishment expired 1/2025. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in flip top cooler at 48F. All other TCS foods in flip top cooler were 41F or less. CDI - PIC 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 .

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 box of single use cups and box of single use food containers stored on floor in office area. -0 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with limited knowledge of food borne illnesses, their symptoms, and when to report symptoms. CDI - PIC was directed to employee health policy signage located on walk in cooler in kitchen. Employee health policy, including illnesses, symptoms, when to report symptoms, and when to return to work after being symptom free for 24 hours, was reviewed with PIC. -0 points- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 ground bison stored over raw shrimp in reach in cooler. CDI - Raw ground bison was moved to bottom shelf and raw shrimp were moved to top shelf in reach in cooler. Final cook temperatures for raw ground bison and raw shrimp were reviewed with PIC. -1.5 points- 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 metal spoon stored as clean on drying rack with build up of rood residues. CDI - Spoon was taken to three compartment sink to be washed, rinsed, and sanitized. -0 points- 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 .

3-501.13 (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 ROP salmon thawed in walk in cooler without being removed from packaging. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in food prep area and dining area. Control insects to prevent infestation. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of brown rice stored on floor of walk in cooler. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed box of drinking straws stored on floor. -0 points

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed self closing faucets in men's and women's restrooms provide a flow of continuous water for only 7 and 10 seconds. Adjust time on faucets to provide continuous water for at least 15 seconds. -0 points-

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 gravy in walk in cooler with a prep date mark of 2/20. Observed pizza sauce with a discard date of 3/4 in walk in cooler. CDI - PIC stated that date mark on gravy was incorrect. Date mark was corrected with date of preparation. Pizza sauce was discarded. -1.5 points- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packages of ready to eat shredded beef thawing in water that was not circulating. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or less. CDI - Packages of beef were moved to walk in cooler to continue thawing under refrigeration.

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 covered container of cheese cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around food. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving holding commercial sauces with build up of food residues. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelving above ready to eat food. CDI - Phone was moved to designated area. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatoes, corn, peas, cut spinach, tomatoes, and cooked shrimp in flip top cooler with temperatures between 47F and 54F. Flip top unit had an ambient temperature of 49F. All items were placed in flip top cooler prior to lunch service. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to take flip top cooler out of service until correct cold holding temperatures can be maintained. -REPEAT- -3 points- 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 gravy cooling in ice bath without active stirring. Observed large covered bus tubs of brisket cooling in walk in cooler. CDI - Gravy was cooled using spoon for active stirring. Lids were removed from cooling brisket so that cold air could circulate in and around food product. -0.5 points- 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 .

4-501.11 Maintain equipment in good repair. Observed flip top cooler unable to maintain cold holding temperatures of 41F or below. Flip top cooler has been taken out of service until correct cold holding temperatures can be maintained. PIC has been advised to perform frequent temperature checks of all cold holding and hot holding equipment. -0 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee drink stored on prep table in kitchen. Designate an area for the storage of employee drinks away from equipment, customer food, or utensils. CDI - Drink was moved to designated storage area. -0 points-

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 rice, corn, pasta, and cooked potatoes holding in flip top/prep unit between 42F and 45F. Prep top lid was left open during morning preparation and hotel pan slots were open. CDI - PIC filled open slots with hotel pans and closed lid. All items cooled before end of inspection. -1.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

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

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 goat cheese opened yesterday not date marked. CDI - PIC date marked properly For more information on date marking please visit: http://meck.co/FoodSafety

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked squash date marked expired on 2/13. -REPEAT- CDI - PIC voluntarily discarded. All other date marking in compliance will keep at half demerits. For more information on date marking please visit: http://meck.co/FoodSafety

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 small plastic cup being used as a scoop in the goat cheese. Provide a scoop with a handle to prevent touching the food with your hands.

4-501.11 Maintain equipment in good repair. Observed a couple torn gaskets on prep top cooler and the 3-door low profile cooler. Replace torn gaskets.

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 gaskets on refrigeration units along the prep like accumulating food debris and residue. Observed can opener blade accumulating some residue. Clean and maintain.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy not updated to reflect the addition of Salmonella (non-typhoidal) Email NC Food Code changes via email. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events, CDI - Emails NC Food Code changes and guidance via email. For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet potato fries at 53F. In discussion with the PIC the product was cooled the day before to 41F and then proportioned this morning. CDI - PIC placed the food back into the walk in cooler on sheet pan to proper cool back down to 41F.

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 goat cheese expired, dated 10/26 to 11/1. Observed thawed cooked pasta without a date mark in the walk in cooler, product was thawed out on Monday. CDI - Goat cheese was voluntarily discarded. Date was placed on the pasta. -REPEAT- For more information on date marking please visit: http://meck.co/FoodSafety

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed gravy started cooling at 12PM, observed gravy in a deep metal pan. CDI - PIC will place gravy in a shallower pan and on ice. For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

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 goat cheese pass the 7 days 8/10-8/16. Observed cooked shrimp not date marked. CDI- PIC voluntarily discarded the goat cheese. PIC able to determine when the shrimp was prepped (yesterday) allowed to properly date.

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 sanitizer in sanitizing bucket at 0 ppm. CDI - PIC remade sanitizer and is now at 200 ppm of quat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a cup being used to scoop blue cheese crumbles. Provide a utensil with a handle to prevent touching the food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unprotected single service cups next to front sink and front customer service area. CDI -PIC placed cups in protective sleeve

3-202.15 Food packaging has be in good condition, intact and protect the food inside.Observed one dented can of kidney beans and one dented can of spaghetti sauce. CDI - PIC voluntarily discarded

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed goat cheese not date marked after opening. CDI - Allowed to be datemarked since the PIC was able to provide date when the product was opened.

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 sanitizer buckets below 200 ppm of quat. CDI - PIC remade the sanitizer buckets and is now at 200 ppm of quat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the warewashing area handsink. CDI - PIC provided paper towels.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unprotected single service cups next to front sink and front customer service area. CDI -PIC placed cups in protective sleeve

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee belongings on prep tables when I arrived for the inspection. CDI- personal removed

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep table and make table cutting boards with moderate scoring. EHS recommended replacing or sanding down before next inspection.

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

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC stated that Bison burgers are made and customers may order undercooked. Reminder is on the menu board, however the Disclosure on the menu is missing for the Bison on the menu board and on the paper menus. The disclosure shall include: (1) a description of the animal derived foods, such as "hamburger (can be cooked to order" OR (2) Identification of the animal derived foods by Astericking "*" them to a footnote that states the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Verification visit required in 10 days to ensure compliance.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service trays stored with the food contact surface up. Invert

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed one missing ceiling panel over the prep cooler in the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following items above 41F *See temperature chart above* : Beans-02.04, Tomatoes-02.06, Guac-02.06, and Salsa-02.03. CDI- Items were voluntarily discarded.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of stuffing mix being stored on floor in kitchen area. CDI- Boxes were removed and placed 6 inches above the floor.

Verification Required. 5-103.12 Provide water under pressure to all fixtures.-Pf At front handsink observed no hot water coming out. When hot water knob is turned on water just drips. Needs to get fixed.

General Comment. 5-205.15 (B) System maintained in good repair - C Observed prep sink in back area leaking on bottom. PIC stated owner knows and it should be getting fixed soon.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottle on prep table at start of inspection.

Repeat Violation-Full Points,4- 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and use bare hands to turn off faucet. CDI- EHS educated employee on proper handwash procedure; hands were rewashed.

General Comment. 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 opened goat cheese and tofu with no date mark. PIC stated items were opened yesterday. CDI-Items were date marked.

General Comment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of water bottles being stored directly on floor.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and use bare hands to turn off faucet. CDI - EHS educated employee on proper handwash procedure; hands were re-washed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods in walk in cooler. CDI - Employees reorganized to correct storage order.

6-501.115 Prohibiting Animals - PF Observed animal on site inside facility. Customer stated dog was an emotional support dog. CDI - EHS informed customer and employees unauthorized animals are not permitted inside food facility. Emotional support animals are not service animals if management has any questions how to remain compliant with both ADA and MCHD regulations contact EHS using contact information on this report. ADATA.ORG/PUBLICATION/SERVICE-ANIMALS-BOOKLET *Section 3*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom (inside) of reach in freezer with food debris build up. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the temperature danger zone. CDI - educated to use proper cooling methods and preparation practices in order to hold food properly under refrigeration. Advised to prepare/cook, cool down uncovered in walkin cooler to rapidly cool, use thermometers to check, then store in flip top once at proper temperature. Prep unit is for holding not cooling. Pulled product to rapidly cool down.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed prepared items with incorrect date labels on them. CDI - provided new label to products.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed food employee without a hair restraint. CDI - food employee put on hat.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed time has exceeded on black bean and corn: 9.29.18 - 10.5.18. Today is 10.8.18. Time has exceeded by 3 days. CDI - discarded product. Observed 8 day date marked labels on product in reach in unit. CDI - educated that first day of preparation is day one of date marking. Fixed labels to a proper 7 day date marking.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Advised to prevent pests from being on premises.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed food employees without a hair restraint.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands during handwashing by bare hand contacting the sink when turning sink off. Educated to turn sink off with papertowels.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION. Observed pasta (online orders) prepared on 5.19.18 with no date label on products, today is 5.23.18. Facilities procedures is to put left over online orders into the freezer. Observed chicken and sweet potato prepared today with unorganized date marking labels. Facilities procedures is to prepare and freeze products for customers, but no date label has a preparation date, freeze date, or any information on how long the customer has to consume after thawing. EHS advised to be more organized with date marking by providing a preparation date, frozen date, and consuming after thawing date to keep track of proper cold holding criteria. EHS discussed issue with Evonne Varady, Co-Founder. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed mashed potato cooling covered in the walkin cooler. CDI - educated to leave product uncovered while cooling to rapidly cool by venting. Product is not at 76F. Cooling criteria has been met.

3-501.13 Use approved thawing methods. Observed seared tuna thawing in standing water. CDI - educated employees about proper cooling methods. Advised to following thawing instructions on the individual packages of tuna.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed employee without a beard guard. Facility did not have a hair restraint to provide to employee.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on vent cover to the walkin cooler. Advised to keep clean.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee finish sweeping floor , returned broom and dust pan to can wash area and returned to work without washing his hands. CDI (corrected during inspection) Employee was instructed to remove his gloves, wash his hands and put on clean gloves.

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 quinoa and cooked, portioned salmon not dated. CDI by dating. Packaged meals are prepared over the weekend and put in the walk-in cooler and the 2 door refrigerator behind the counter for pick up that week. These items are not dated, but the ordering page on the website says eat or freeze by that Friday. Frozen meals in the grab and go freezer have an expiration date.

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 covered, shallow layer of pasta in a covered bus tub. CDI by uncovered to ensure proper cooling. Pasta cooled from 52 to 47 degrees in 30 minutes.

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