GIN MILL, THE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed an insert container of shredded mozzarella cheese in the opentop refrigerator across from the stovetop to be contaminated with a small flying insect crawling on top of the product. CDI - PIC voluntarily discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine to have accumulations of grime. PIC stated that the ice machine is part of this week’s cleaning list and was aware that it needed to be cleaned soon.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a container of black bean salsa to be date marked for 10/14, making today day 8. REPEAT. - Observed an insert container of shredded lettuce in the opentop across from the fryers to not have a date mark of any kind. PIC stated it was from the night prior but they typically cut fresh daily. REPEAT. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed a large bag of frozen RTE pulled pork to be thawing on top of the oven at the time of the inspection. Product was still observed to be frozen. CDI - Bag moved to WIC to thaw under refrigeration.

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 some working containers of salt, pepper, and other seasoning to not be labeled as to their contents at the time of the inspection.

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 a small plastic single service cup being used as scoop for marinara sauce in the opentop refrigerator across from the oven with the cup to be submerged in the marinara sauce. REPEAT. CDI - Cup removed and discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the non-food contact surfaces of some of the clean metal insert containers to have small amounts of food debris built up on the bottom side lips of the containers.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors in the WIC and WIF to have accumulations of food/packaging debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans, plastic containers and the lettuce spinner stored as clean with food debris present on the food contact surface. CDI - Items were moved to the dish pit to be properly washed, rinsed and sanitized. 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 bagged portioned pasta at 43-46F inside the WIC and salad prep unit. Observed diced Chicken inside the salad prep unit 46F. CDI - All items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 pimento cheese, cooked potatoes, cooked chicken inside prep unit with no date marking. CDI - PIC stated that all items were date marked inside the large batch in WIC. Date mark was traced back and the proper dates were added. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cheese ravioli and chicken egg rolls (6/14) held longer than 7 days. CDI - Items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in ROP. CDI - Salmon was removed from ROP.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food employees working in the kitchen with no hair restraints. CDI - Food employees put on hair restraints.

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 cup, used as scoop submerged in marinara sauce. CDI - Cup was removed.

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 pans stacked wet.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed multiple cracked spatulas. CDI - PIC discarded.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager without ANSI accredited certification. PIC stated they are scheduled to take the class in the upcoming week. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed shrimp on the menu asterisked as an undercooked item and no parasite letters. Verification required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef packets that was stored above raw vegetable in walk in. CDI items relocated to bottom shelf. Observed raw beef thawing in prep sink where cut lettuce was about to be dried in salad spinner. CDI moved salad spinner to prep sink next to beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black debris near ice chute.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed facility reheating all tCS items in hot well since 330. PIC stated items should be reheated on stove first then placed in hot well. Facility only had 10 minutes left in reheating before items to be discarded. CDI items moved to the stove to reach boiling temperatures to hot hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and ham portions, tomatoes diced, shredded lettuce, leaf lettuce, sliced provolone, and sliced cheddar cheese above 41F in prep top. CDI items discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed tots (1/29), queso (2/8) (removed this product from hot well), gluten free fries (1/29), pimento cheese (2/8), and black bean burger (2/8) held past 7 days. CDI items discarded. Observed wings, fries, egg rolls, diced chicken, pasta, marinara sauce, diced tomatoes, shredded cheese, leaf lettuce, diced chicken, shredded mozzerella, mozzarella chunks, ham and turkey portions not dated. CDI items dated or discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed ROP portions of beef thawing in water in prep sink with no running water above. CDI turned on cold water faucet. 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 that was thawing in the reach in and not opened from package as stated on package. CDI bags opened.

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. Cheese sauce that cooled from last night recorded at 43F. CDI - Discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 Cheese sauce cooling in large 3 inch pan. Cool in smaller and shallower pans,. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Scoop for ice stored on top of ice machine. CDI - Moved

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of cups and bowls. Separate to air dry

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee sweater stored on dry goods rack. Keep in designated areas

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 house-made potato salad that was dated 5-4 (date of inspection is 5-17). PIC stated that the potato salad is made at the restaurant using boiled potatoes and mayo. CDI- container of potato salad was discarded into trash. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed plastic containers stored on clean shelving in dish room that were cracked. CDI- containers were discarded.

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

4-601.11(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. Clean buildup from hood screens in hood system in kitchen area.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in kitchen area. PIC will clean it soon.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in prep cooler #1 and #2 that were not dated. PIC stated that items were prepared on Sunday. CDI- items were denatured and discarded into trash can. 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 .

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. Clean debris from hood screens in hood system in kitchen area. Clean exterior of refrigeration units, and shelving in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from ceiling tiles near hood system in kitchen area. -zero-

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed of food products on the floor of walk-in cooler and freezer. CDI- boxes were placed on the shelves.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on and above food prep stations in kitchen area. CDI- drinks were removed. REPEAT (full points).

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee drink from an open cup, they going back to prep food without washing hands. CDI- education was performed with employee. Employee washed hands properly. Affected food was discarded. REPEAT (half points due to improvement).

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 open employee drink stored on food prep surface during food prep. CDI- container was closed and placed where contamination could not occur. REPEAT (full points).

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee work with raw animal food, change gloves, then work with RTE foods without washing hands. CDI- education was performed. Employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee wash large tomato in hand sink next to dish machine. CDI- education was performed with employee.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed small amount of buildup on top interior of ice machine. PIC had it cleaned recently, but will further clean soon. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one boss of lemons stored on the floor in walk-in cooler near door. CDI- box was placed on the shelf. -zero-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was unable to demonstrate knowledge of food safety. Conversation was had with GM via phone call about ability to operate tonight. It was determined that kitchen staff has the ability to prepare food with proper food safety for the night. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility at this time has taken or passed an ANSI accredited test. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

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 an opened employee drink stored on cutting board at prep station #1 with open prep station. CDI- drink was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in prep station #2 that were stored above 41 F. Observed raw shrimp in lowbouy cooler that was stored above 41 F. CDI- Items were denatured and discarded into trash. 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 sliced lettuce, shredded chicken, and sliced tomatoes that were cooler in open prep unit in kitchen area. CDI- items were moved to walk-in freezer and allowed to chill. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one damp, wiping cloth stored on counter in-between use. CDI- cloth was placed in sanitizer container. -zero-

4-501.11 Maintain equipment in good repair. Observed thermometer reading on prep cooler #2 was reading 51 F at time of inspection. Observed that unit was pushed against the wall preventing air flow. Prep cooler #2 will need to be repaired.

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 a large container of cheese sauce that was cooling from last night. Container was 53 F after cooling for over six hours. CDI- PIC voluntarily denatured and discarded product. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large container of product cooling in cooler from overnight. Items was stored, covered, in a deep 6 inch container. CDI- large container of cheese sauces was discarded. -zero- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of large totes that were stacked wet. CDI- containers were separated and allowed to air dry. -zero-

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. Clean buildup from hood screens on hood system above grill in kitchen area. Clean debris from shelving below food prep across from grill.

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. Minimum amount of dust observed on wall behind drink station in kitchen area. -zero-

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 one container of seasoning that was not labeled. CDI- container was labeled. -zero-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed damaged fryer baskets that need to be replaced. PIC stated that items are in back order.

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. Clean debris from shelving below area underneath prep station near grill.

6-303.11 Provide required lighting intensity. Replace burnt out light above ice machine. -zero-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior of ice machine. REPEAT (Half points due to severity)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced tomatoes, diced tomatoes, sliced lettuce and shredded lettuce cooling in prep unit. Prep unit is not meant for cooling. CDI- items were placed in walk-in cooler and allowed to chill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air-dry. REPEAT (full 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 open employee drinks stored on food prep surfaces in kitchen area. CDI- drinks were removed. REPEAT (full points)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Dish machine at bar area was not sanitizing due to no sanitizer. CDI- employee replaced empty container with a full one. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold or mildew in the top interior of ice machine. Chef stated that machine was cleaned recently. Instructions were given to clean in corners above ice.

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 sour cream, shredded cheese, and shredded lettuce in prep cooler was stored above 41 F. CDI- Ice was added to items and cooler was pulled from the wall to reduce temperature.

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 one container of salt was not labeled. CDI- container was labeled. -zero-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food. CDI- employees put on hair restraint. REPEAT (half points due to improvements)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points due to improvements).

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 open cups of employee drinks stored on and above food prep surfaces during food prep. CDI- drinks were discarded. REPEAT. (Full points).

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands and cut off faucet with bare hands. CDI- education was performed with employee. Employee rewashed hands correctly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a tray of grilled chicken breast that had no change in temperature area 20 minutes. CDI- cooling process for items was initiated.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed grilled chicken breast cooling at room temperature. CDI- item was reheated, and cooling process was established.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cutting limes while not wearing a hair restraint. CDI- employee put on a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points due to improvements).

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

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 food contact surface. CDI- drink was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce and shredded cabbage stored at temperatures above 41 F. Items were in cold-holding units since yesterday. CDI- Items were discarded.

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 flour and salt that were not labeled. CDI- containers were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of container that were stacked wet. CDI- containers were separated and allowed to air dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed uncovered single-service straws that were exposed to customers along the bar area. CDI- items were placed behind the bar. PIC will provided a protective covering for straws.

2-401.11 Eating, Drinking, or Using Tobacco - C - 1 employee drink on prep table at start of inspection. Employee drinks must not be stored where food is prepared. Store on a low shelf or separate area. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Pulled pork had prep date, but no thaw date (pulled yesterday). Fruit salad with melons in walk-in cooler was not date marked. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Items dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Pizza sauce was dated for the 7th. Pizza sauce was frozen on the day of prep. Pizza sauce was removed from freezer the 18th. TCS RTE foods must be discarded 7 days from preparation, with day 1 being the date of preparation. Time stops when the food is frozen. If food is prepared and frozen the same day, day 2 is the day the food is thawed. CDI - Pizza sauce discarded. No other date marking issues found so half credit taken.

4-602.13 Nonfood Contact Surfaces - C - Detail cleaning needed in the beer coolers. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

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 labeled 3/14 and house made fig jam from 3/12. CDI: Items voluntarily discarded. PIC stated that items were pulled from the freezer this weekend but he did not know which day. EHS reminded PIC about dating items with a pull date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on water or oil in squeeze bottles.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler doors of left prep top to be split.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed windex and sanitizer bucket stored in the handsink at the bar. CDI-PIC removed bucket and windex.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over fully cooked chicken in walk in freezer. Chicken was out of hermetically sealed packaging.CDI: Items rearranged.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed corned beef cooked last night at 42F in the walk in. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed romaine in walk in above 41F. All other items at or below 41F. REPEAT VIOLATION Significant improvement from previous inspection. Only one items was above 41F from cold holding.

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 corned beef cooling in walk-in in a large roast size in the walk in. CDI: Product voluntarily discarded.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed berries, spinach, and peppers in walk in cooler with microbial growth on them. CDI: Products voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI: Items relocated.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed several bowls, cups, and utensils stored as clean with food debris. CDI: Items rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up. Observed tea nozzles stored as clean with brown and pink build up. CDI: Items washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some walk in cooler items above 41F (67-73F). Items were from prep top cooler. Items were placed in the walk in to cool by employee however it was unclear how long items have been out of temperature. CDI: Items voluntarily discarded. Observed adjacent prep top/reach in cooler with items above 41F. CDI: Items rapidly cooled. REPEAT VIOLATION

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 no date mark on items in walk in cooler including chicken and potatoes. CDI: Potatoes voluntarily discarded and chicken properly date marked. Observed items in cooler drawers and prep top with no date mark. In some cases there were multiple batches of items in the walk in or there was no date for that product to trace back to. EHS strongly recommends date marking each container to be sure of when items were prepared. CDI: Items properly date marked. 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 chili from 7/18, sausage from 7/5, buffalo sauce from 7/21, sauce from 7/20, and onion marmalade from 7/21. CDI: Items that were pull thawed within the past 7 days were date marked. Others voluntarily discarded. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for eggs on the a la carte portion of the brunch menu. Observed all full menu items on the brunch menu asterisked. Only a few items have items that are raw or undercooked. VERIFICATION REQUIRED. NOTE: Consumer advisory currently states "items are cooked to order". EHS recommends changing the phrasing to say "Items may be served raw or undercooked" for clarity.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored over 3-comp sink. CDI: Medication voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in walk in freezer. PIC stated that they have ordered additional racks for storage but they have not arrived yet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups stored as clean above drink dispenser. REPEAT VIOLATION

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed ice scoop with jagged edges and a crack. CDI: Scoop voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items (blue cheese, pimento cheese, and cole slaw) in right flip top unit holding between 42F and 45F. (See temp chart) CDI: Out of temperature items were placed on ice to rapidly cool 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 arugula and pasta with no date label, ham dated for 22/26, caesar dressing dated for 03/06, sausage dogs and hot dogs with no date, italian meats dated for 03/03, and chili and gravy dated for freezing on 01/09 and 02/20 with no thaw dates. CDI: All expired items were voluntarily discarded, arugula and pasta were voluntarily discarded, and hot dogs, sausage dogs, and frozen items were allowed to be dated with the date they were opened or pulled to thaw. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling in a covered plastic container in the walk in unit and potatoes cooling at an insufficient rate before intervention. CDI: Pasta spread out on sheet pan and potatoes vigorously stirred to lower temperature rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and dry spices (salt, pepper, etc) with no labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at bar reading 50 ppm QAC. CDI: Bucket emptied and refilled with sanitizer reading 200 ppm QAC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans wet stacked on drying shelf in back prep room near warewashing area. CDI: Pans pyramid stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board for veggies with deep gouges. CDI: Cutting board discarded. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizing with a residual of 0 ppm chlorine at bar. CDI: Sanitizer supply changed out with fresh product, primed, and machine read 50 ppm chlorine.

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 mushrooms from 11/11, sausage dogs dated for 11/08, chicken wings dated for 11/11, pimento cheese dated for 11/11, and several undated items, including capicola, chicken salad, and hot dogs. CDI: All expired items were voluntarily discarded and all undated items were dated accoring to the prep sheet log on wall. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled Windex at mop sink. CDI: Windex labelled. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic container with no handle used as a scoop in bulk dry product container. CDI: Plastic container discarded and replaced with handled scoop. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board for veggies with deep gouges. CDI: Cutting board discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several scoops and mixer blades, as well as meat slicer with visible food debris on them after warewashing process. CD: All soiled utensils sent to be properly washed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pimento fondue holding below 135F in steam wells. CDI: Fondue discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several foods (hot dogs, brats, chicken tenders, etc) with expired dates on them or no dates at all. CDI: All expired foods were voluntarily discarded and the undated foods were labelled with correct opening dates. EHS discussed importance of datemarking in relation to listeria with chef. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled chemcial spray bottle at rooftop bar area. CDI: Contents of bottle discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket in warewashing area as well as front bar area stored directly on the floor. CDI: Buckets elevated.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic container with no handle used as a scoop in corn starch bulk container. CDI: Plastic container discarded and replaced with handled scoop.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups behind main bar displayed with lip contact surface exposed to potential contamination from air.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was empty at one bar hand sink. Stocked during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one covered speed rack of raw pattied burgers over bottles of ketchup. Moved burgers to raw ground beef storage area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bottle of sanitizer at 0ppm Quat. Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 pesto, kimchi (you can't make in-house), grits, pimento cheese, fat, macaroni sauce, pork au jus, ribs all beyond 7 day date mark. Discarded all. Observed hot dogs, pasta salad without dates. Hot dogs were discarded and pasta salad was dated with date prepared.