HELLO SAILOR

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 one (1) employee contact sandwich wrap with barehands. CDI - Sandwich was disposed of and employee washed hands before donning new gloves to continue food prep. 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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one (1) tray of shellstock (mussels) held in prep unit drawer with no tag. Multiple identical tags were stored with original container. CDI -Tag was rotated to in use container at prep unit storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not registering any sanitizing strength at time of inspection. CDI- dish machine was repaired and register sanitizing strength between 50-100 ppm. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave oven with accumulated splatter. Per conversation with PIC, microwave is cleaned at least once per 24 hours. Clean as needed. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) tray of fried chicken breasts at temperatures between 117F and 135F in overhead warming cabinet. Per conversation with chef, chicken had been fried approximately 45 minutes prior. CDI - Head chef reheated chicken to above 165F in fryer. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately six (6) TCS food items throughout cold holding units (bottled ranch at prep line cooler one, bottled Caesar dressing (pasteurized eggs) in prep line cooler two, bagged salad mix, lettuce, and edamame in prep unit drawers, etc.) at temperatures above 41F. Per observation and conversation with PIC, units were holding other TCS food items at 41F and below and ambient temperatures of units were sufficient for cold holding TCS foods. PIC confirmed that TCS foods had been placed within units less than four hours prior. CDI - TCS foods were rotated to walk in cooler to correctively cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC whiteboard at start of inspection with time marks indicating holding times of greater than 4 hours (11a - 4p) CDI - PIC corrected board and EHS observed proper disposal of TPHC food items at proper times.

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 three (3) standing bins (sugar, cornmeal and flour), as well as approximately four (4) spice shakers and one (1) bottle of water at grill lined without labeling. CDI - PIC and EHS labeled working containers. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately four (4) boxes or packaged food items (beef sides) throughout walk in coolers and walk in freezer (separate from recently delivered food items) stored on the ground. Elevate packaged food as needed.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored in-between prep tables in kitchen area. CDI- knives were removed and properly cleaned. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water that was 79 F. CDI- items were taken to dish machine.

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 one (1) box of single-use articles (pie tins) in downstairs prep room stored on the ground. Elevate single use and single service articles as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster door open at time of inspection. CDI - EHS closed door prior to returning to interior premises.

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 3 deep pans of queso cooling in WIC from last night with temperatures around 58F-60F. CDI: PIC voluntarily discarded queso and educated employees on proper cooling methods of queso in shallower pans. 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 .

3-501.18 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 grits, tomato sauce, cooked carrots, boiled eggs, ham, heavy cream, lettuce and pan of roasted chicken without date markings. PIC stated that these items were prepped yesterday and the day prior and he is knowledgeable of all prep dates for these items. Observed blue cheese dressing past 7 day date markings hold time (5/22). CDI: PIC labeled items without date markings and blue cheese dressing voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 3 deep pans of queso cooling over night in WIC with temperatures at 58F-60F. CDI: PIC voluntarily discarded items and educated staff on proper cooling methods of queso in WIC in shallower pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar, cornmeal and flour bins without labeling.

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 racks above cooking equipment with accumulations of build up and grease. Observed insides of RICs with debris and build up in bottoms and in gaskets. Clean more frequently.

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 grits, ribs, smoked chicken, queso, lettuce, cabbage, liquid eggs, spring mix, milk, and heavy cream not dated. CDI items dated or discarded. Observed roasted red peppers (2/13), cooked sauce (2/19), rib dip sauce (2/13), beef jus (2/19), grits (2/19), Bordy sauce (2/14), and kale (2/11) held past 7 days. CDI items discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility with ROP cooked apples in freezer. Facility is not allowed to ROP fruit only raw vegetables, raw meats, cured meats, certain cheeses, and cooked foods. CDI apples discarded.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed racks in walk in units, shelves in prep areas, and ice scoop holder in need of cleaning.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility with dated tags that were not in chronological order for August and September. CDI items reorganized.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon in same container as cooked crab meat containers. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed saute station prep unit that was holding TCS items above 41F. CDI repair person called and will be onsite tomorrow. TCS items discarded and emergency TPHC used. Verification required. Repeat. Observed bottles of sauces that were holding above 41F. CDI items discarded. Suggest placing bottles inside of container of ice and keeping level of ice at the same as the product to maintain temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 containers of anchovies (10/11), uni mayo (10/8), smoked garlic (10/12), chipotle peppers (10/16), and roast beef (10/19) past 7 days. CDI items discarded. Observed chopped lettuce smoked bologna that was labeled when product was placed in prep unit and not when prepped. CDI dates changed. Observed pimento cheese, butter, mash potatoes, caso skillet, crab meat, milk, shredded cabbage, and cooked shrimp not labeled. CDI items labeled 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 .

3-501.15 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 portioned containers of sliced turkey that were stacked and covered while cooling. CDI PIC uncovered and unstacked all product to adequately cool in walk in unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 grouper pieces and sausage rolls that were thawing while sitting on the counter and in a container filled with water but no running water above. Items observed above 60F. CDI fish cooled back down and sausage cooked immediately for queso mixture. Repeat.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed dish washer placing dirty dishes into dish machine, and removing clean dishes without washing hands in-between. CDI- dish washer was educated on when to wash hands. -zero-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not registering any sanitizing strength at time of inspection. CDI- dish machine was repaired and register sanitizing strength between 50-100 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food stored in prep cooler that was held above 41 F. PIC stated items were placed in unit this morning at 11am. CDI- items were placed in cooler and allowed to chill. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Food that was placed on TPHC did not have time in-time out stamp on items at time of inspection. CDI- items were properly marked with the proper times.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp thawing at prep sink in agitated water that was 79 F (water should be 70 F or lower). CDI- ice was added to water. -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 preparing food without wearing hair restraints. CDI- employees put on hair restraints.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored in-between prep tables in kitchen area. CDI- knives were removed and properly cleaned. -zero- 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water that was 79 F. CDI- items were taken to dish machine. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employees drying cups with a reusable cloth. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. Employee was educated on allowing cups to air dry.

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 exterior of fryers, and ovens in kitchen area. -zero-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed collard greens stored above cooked chicken and chubs of bologna in walk-in cooler. CDI- items were reversed. REPEAT (half points due to improvements). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of milk stored in refrigerator near ice machine that was above 41 F. PIC stated that items was placed in unit about one hour before inspection. CDI- items was placed on ice and allowed to chill. -zero- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of seasonings near grill area that were not labeled. CDI- containers were labeled.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at dump sink near dish machine. Repair leaking pipe underneath prep sink near back door. REPEAT (half points due to severity).

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on food prep surface during food prep. CDI- container 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 employee touch side of French fries on tray to reposition them on plate. CDI- education was performed. Fries were discarded into trash. -zero- 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 Observed raw pork sausage stored above Ready-to-eat desserts stored in walk-in cooler. CDI- raw sausage was placed on bottom shelf of walk-in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of buffalo sauce made with unsalted butter that was held below 135 F. CDI- employee reheated mixture of above 165 F. -zero- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of collards, hushpuppy mix, and roasted cauliflower that were dated with the wrong dates. Containers were dated for Sunday, but the date was not correct. CDI- containers 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. -zero-

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 one stack of single-service containers that were not stored inverted. CDI- containers were placed on lower shelf to prevent contamination. -zero-

4-501.11 Maintain equipment in good repair. Repair leaking faucet at dump sink near dish machine. Replace torn or damaged gaskets on prep cooler #2 door.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees handling dirty containers with gloves, and working with clean containers without changing gloves and washing hands. Observed food employees handling raw food and changing task by changing gloves, but not washing hands. CDI-education was done with employees. Employees properly washed hands.

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 top interior of ice machine in basement area with buildup. PIC will have someone clean it soon. -zero-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut watermelon in cooler that did not have a temperature change in cooling in 50 minutes. CDI- two containers of cut watermelon were denatured and discarded into trash. -zero- 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://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 “yammy” eggs, goat cheese, cooked corn and peas mix, and boiled egg whites stored in prep coolers above 41 F. PIC stated that items were in unit overnight. CDI- items were denatured and discarded into trash can. REPEAT (full 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 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 cut watermelon, and raw shrimp cooling in units where the containers were stacked high and covered. CDI- items were placed on one level in walk-ins, and uncovered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soft boiled eggs and spring mix in prep cooler that were stored above 41 F. Items were placed in prep cooler from this morning according to management. CDI- items was placed in walk-in cooler and allowed to chill. 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 four boxes of French fries stored on the floor of walk-in freezer downstairs. CDI- items were placed on the shelf. REPEAT (half points due to improvements and no point taken at last inspection).

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. Replace/resurface cutting boards at prep station #1 and #2 due to Deep grooves.

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 can of employee drink stored on prep surface during food prep. CDI-drink was removed.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed food employee preparing a fried chicken sandwich with bare hands. CDI- chicken sandwich was denatured and discarded into trash. Employee washed hands and put on gloves. REPEAT (full points).

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 expo area. PIC will have someone clean it soon.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed three boxes of raw shrimp thawing in prep sink without any water agitation. CDI- water was turned on to allow for water agitation. -zero-

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

3-302.15 Wash fruits and vegetables prior to use. Observed bunches of kale that were not washed before cutting at prep sink in back of facility. Also, observed head of lettuce that were not washed before cutting. CDI- bunches of Kale and heads of lettuce were taken to sink to be washed before cutting.

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. -zero-

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 food employees touching bread from sandwiches, and ingredients with bare hands. Also, observed a server place a lime slice on a drink with bare hands. CDI- bread and ingredients were discarded. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler #1, #2, and #3 that were held above 41 F. PIC stated that items were placed in the cooler from the walk-in cooler this morning at 10 am. All items in walk-in cooler are held at proper temperatures. CDI- affected items were placed in walk-in cooler and allowed to chill. REPEAT (full 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Observed one food employees preparing food while wearing exposed fingernail polish. CDI- education was done with employee. Employee put on gloves after washing hands properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of containers 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 dust from electrical cords and computer screens along serving line. -zero-

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 cooked ribs being reheat in the hot holding unit. Employee stated that the ribs were placed in the unit at 9:30 am for reheating. The reheating will be in 135 F according to employee. I asked if items were cooked on the premises. He stated that they were. Education was given to reheat to 165 F. Hot holding temperature will be 135 F and above. CDI- Ribs were placed in oven to reheat to above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of spring mix and “yammy eggs that were stored in prep cooler overnight above 41 F. Yammy eggs were also stacked above the rim of the container during storage. CDI- PIC voluntarily denatured and discarded items 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 .

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. CDI- PIC had someone clean it during inspection. REPEAT (half points due to improvements).

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed four containers of roasted cauliflower, two container of boiled eggs and a container of unsalted butter that were dated 12/11, 12/12, and 12/10 respectively. Today’s date is 12/21. CDI- items were discarded.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf. Observed food server provide bowls of water to dogs on enclosed patio. PIC stated that the customer was asked if they were service dogs before entering facility. CDI- employee was educated to not provide bowls of water for dogs. They will be up to the customer or for self-service. -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 dust from light cords 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 dust from vet screens in ceiling above dish machine. -zero-

6-301.14 Post a handwash sign at each handsink. There was not any hand wash signage at hand sink in outside bar area. CDI- signs were provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed buckets stored in front of hand sink in downstairs area. CDI- buckets were removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed veggies stored above RTE pickles in walk-in cooler #1. Items were reversed. REPEAT (half 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 not providing 50 ppm at cycle. CDI- PIC was able to get unit to provide 50 ppm. 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 mold and mildew from both ice machine in facility. PIC will have someone clean it soon.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed no quarterly documentation of HACCP review by facility. PIC stated that he was unable to write down the documentation this quarter. PIC will work to keep up with documentation.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth not stored in sanitizing solution. CDI- cloth was stored in sanitizing solution. -zero-

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 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed raw meat stored above RTE foods. Observed unwashed produce stored above washed and RTE foods. CDI- PIC was bale to correct the storage order after instructions was provided.

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 twelve 10 pound roast above 70F that had been cooling since 12:45. At 2:45 roast were still above 70F. CDI- PIC voluntarily discarded the items.

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 creamed cheese, boiled eggs, seafood all above 41F. CDI- PIC had employees discard them and quickly cool seafood down.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf - REPEAT- Observed no quarterly documentation of HACCP review. CDI- PIC spent 30 mins during the inspection covering cooling and properly documented the training. NOTE: Last documentation dealt with ROP of a specific meat and not documentation therefore no point deduction occurred. If rule number is documented again point deduction will occur.

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. - REPEAT- Observed chicken and fish put into cold hold drawers at 42F prior to being cooled to 41F. Observed 12 ten pound roast not meet cooling parameters. CDI- PIC voluntarily discarded the roast and ice bathed the chicken and fish to quickly cool.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed two dented cans stored with wholesome cans. CDI- PIC voluntarily discarded the items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing food while wearing watches and bracelets. Observed several employees with long beards without proper covers and preparing foods.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed kegs and coolers stored under deck near walk in cooler in basement prep area. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several small cups with water left in them and stacked together.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P - Observed a non durable and a corrosive mixing grinder bowl. CDI- PIC voluntarily discarded the item.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee pick item of the floor, change gloves, but did not wash hands. CDI- PIC educated employee. Employee removed gloves and washed hands.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed pork belly that was raw, then cooked in establishment, then packaged in facility (ROP). CDI- items were cut open and suggestion was made to zip loc item in the future.

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 eggs that were cooling int prep unit in deep plastic container. CDI- eggs were placed in ice bath and allowed to cool further. REPEAT (full points although improvements have been made).

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

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.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a large container of unwashed onions stored above pickles in walk-in cooler. CDI- items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs that were stored above 41 F. Food employee gave explanation for the rise in temperature. CDI- eggs were placed in walk-in cooler and allowed to chill.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed containers of cooked noodles that were cooling while covered and stacked five-high. CDI- containers were uncovered, placed on one level, and allowed to chill. REPEAT (full points)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a bracelet while preparing food. CDI- employee removed bracelet, and washed hands.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed dust on hood system in kitchen area.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed one container of fried black rice held at room temperature and not labeled with begin and end times. CDI - rice voluntarily 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 large container of shredded cabbage cooling in walk in cooler. Product measured 50F after cooling for about 3 hours. Container was deep and tightly covered. Condensation was showing on interior surfaces. PIC reminded staff that they had been told several times to keep cooling foods vented or uncovered while cooling. Observed PIC having to direct staff to remove lids from cooked cauliflower as they were about to place product into walk in cooler to cool. Observed PIC having to remind staff to stir cooling sauces and fluff cooling shredded cabbage frequently. CDI - PIC was aware of cooling method Issues and was actively correcting throughout inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested clean containers.

4-502.11(A) Maintain utensils in good repair. Observed walk in cooler door rusted on interior surface and gasket to same walk in cooler split.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed Personal beverage in cup with lid and straw, stored on shelf above in-use prep cooler. Observed personal beverage cup stored on prep surface at bar (bar not yet operating). CDI - both removed and PIC educated staff immediately.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer buckets stored on the floor. PIC had it moved to a lower shelf.

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 three utensils stored in water measuring 91F. PIC had them removed and educated staff.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and small sauce cups and metal bowls wet nested.

4-502.11(A) Maintain utensils in good repair. Observed walk in cooler door interior rusted, walk in cooler gasket detached, and split gasket at one bar cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small household crock pot in use on cook line, holding hot sauce.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several soiled gaskets on cook line coolers.

5-205.15 Maintain a plumbing system in good repair. Observed small leak at kitchen hand sink closest to the dish pit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two containers (salt and pepper) not labeled. Labels added during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few metal pans and several plastic containers wet nested. PIC removed to be rehashed, rinsed, sanitized, and air dried.

4-501.11 Maintain equipment in good repair. Observed walk in cooler door rusted, walk in cooler gasket split.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several areas of floor showing damage/ chipping. REPEAT. Floors scheduled to be replaced next week.

6-303.11 Intensity-Lighting - C Observed one burned out hood light.

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 employees touch masks, go from clean to soiled dishes, touch phones watches and other soiled surfaces and put on gloves to continue food prep. CDI PIC coached and got correction.

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 hamachi crudo on menu and no parasite letters provided. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed glass bottles with leftover sticker debris. CDI items moved to dish for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grab sauce, ranch dressing, chipotle dressing, roasted cauliflower, Cole slaw, hamachi, raw shrimp, watermelon, wings, raw burger, and raw chicken above 41F in reach in and walk in units. CDI items discarded or cooled down. Observed frico (fried ground Gouda) that was held at room temperature for a few days. CDI items 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 Mac pasta, j butter, uni mayo mix, that was held past 7 days. CDI batches discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility with butter that is held on time and no time stamp. CDI item time stamp.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed asterisks missing for uni, uni mayo, fried egg on the menu. Verification required.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility VP egg whites and ice cream base (that includes egg whites), that is not stated in variance approval. Did not observe product in house but let facility know they can do this again in the future. Observed parcooked Italian beef roast and chicken vacuum packaged. CDI items discarded. Observed raw chicken and raw burger that was vaccum packaged and holding at 42F in walk in. CDI items 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 sliced watermelon, portioned hamachi, portioned shrimp, and dressings that were prepped today and placed in reach in for holding without cooling. CDI items uncovered and moved to freezer for fleas cooling.

3-501.13 Thawing - C. Thaw under refrigeration or fully submerged under water with at most 70F water to thaw products. Observed fish that was thawed and placed in reach in at 56F. Water is above 70F from faucet and ice needed to bring down temperature.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets, watches, and multiple rings while doing food prep.

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 utensils stored in room temperature water. CDI utensils moved and coached staff. Repeat..

4-602.13 Nonfood Contact Surfaces - C. Observed racks and interior of storage container in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor chipping in kitchen. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones, keys, and purses stored on prep counter and on shelf with food for facility. Repeat.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed box of unwashed produce above ready to eat food in walk in cooler. CDI - PIC moved box to unwashed produce shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled scoops x2, metal pan x1, metal bowl, slicer, and tongs stored as clean. CDI - all sent back to dish area to be recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed plastic cup of roasted baby carrots in top of prep cooler were holding at 48F. They were not cooling but dated for a previous day. CDI - voluntarily discarded. All other TCS foods in cold holding measured 41F or below.

3-501.13 Use approved thawing methods. Observed previously frozen chicken jus and veal jus in containers on shelf above stove. Jus measured 51F and 90F respectively. PIC said they had been removed from freezer earlier in the day. CDI - voluntarily discarded. Advised PIC to use approved thawing methods in the future.

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 in water on cook line. One container measured 87F, the other measured 74F. CDI - all removed to dish area, coached staff.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying wire basket as inspection began. Observed wet nested small metal sauce cups, bus tubs, plastic buckets, blender, food processor. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored as clean in utensil tub; however, tub was soiled with crumbs and food debris.

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 some chipping on kitchen floor. PIC states that building owner is working on repairs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone, keys, and employee drink stored on cook line above or adjacent to customer for prep areas. PIC had all removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet nested. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two utensil tubs near back door. Tubs were holding utensils as clean but tubs showed food debris on inside bottom. PIC plans to make this a daily check.

3-203.12 Shellstock, Maintaining Identification - PF. Ensure shellstock from one tagged or labeled container are not comingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas. Observed comingled mussels and oysters. Observed one shallow pan of mussels over ice with three different mussel tags and one pan of oysters with two different oyster tags and two varieties of oysters, slightly separated by a metal sheet tray. CDI - all shellstock voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed box of unwashed fruit above ready to eat foods. CDI - box moved to beneath ready to eat food.

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 expired TCS foods - red eye gravy 9/11, cheese sauce 9/10, and ribs 9/7. CDI - All expired items voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed room temperature butter next to stove but times indicating 4 hour shelf life were not on the pan, as required by written procedure. CDI - butter voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bins of flour, sugar, corn meal, and unlabeled pans of salt, pepper, spices. All labeled during inspection.

4-502.11(A) Maintain utensils in good repair. Observed one strainer stored as clean and ready for use but strainer had shredded loose wire mesh on edges. Strainer discarded.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster was missing the drain plug.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - immersion mixer, blender, can opener blade, juicer, sauce cups. CDI - all removed to be rewashed, rinsed, sanitized, and air dried.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items in top of prep coolers holding above 41F. See temperature chart. CDI - depending on length of time item had been in place, corrected by voluntary discard or rapid cooling in walk in cooler.

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 had been left off of one of the steaks on printed menu for tonight's dinner. CDI - asterisk was added and menus were reprinted for tonight.

7-201.11 Store toxic materials to avoid contamination. -P. Observed bottle of rubbing alcohol, bottle of sanitizer, and container of liquid soap stored on top of ice bin holding beverage ice in bar area. CDI - all removed, ice bin burned and ice replaced. Items relocated to proper storage areas, staff educated.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed three outer doors propped open when inspection began. Doors were closed by PIC.

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 two containers of water holding in-use utensils. Water was not at or above 135F. Both removed. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested sauce cups and closed blender holding puddle of sanitizer. All sent to be rewashed, rinsed, sanitized, and air dried.

4-501.11 Maintain equipment in good repair. Observed door to walk in cooler rusting on interior surface. Door also shows split gasket.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required. -P/Pf. Observed several bags of cooked wings ROP'd and dated 1/8. Shelf life in approved HACCP plan for cooked meats and poultry is 7 days. CDI - all wings dated 1/8 voluntarily discarded by PIC. He plans to freeze for storage in the future and remove a bag or two at a time unless volume dictates more. 3-502.12(E)(1) Facility vacuum packaging cheeses shall limit cheeses to hard, semisoft, or pasteurized process cheeses. -P Observed ROP'd cream cheese in walk in cooler. CDI - cheese voluntarily discarded, PIC educated staff.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of salt and pepper.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans, metal trays, bar buckets and bar shakers. REPEAT. Improvement noted. Continue monitoring and correcting staff.

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 two dusty ceiling vent covers in dishwashing area.

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 all items date marked but two had expired - small tub of garlic butter dated 10/7 and large container of giardiniera dated 9/26 which PIC had assumed to be non-TCS. CDI - both items voluntarily discarded. Overall, date marking is much better.

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 immersion blender stored between uses in a container of room temperature water. PIC removed, cleaned and sanitized blender, and changed process to using a clean dry pan for storage between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored as clean and ready to use. PIC removed them back to dish area for processing.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed main dish machine not dispensing chlorine sanitizer during final rinse. CDI - service person arrived during inspection and repaired machine. Meanwhile, utensils had been W/R/S in 3 comp sink. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed downstairs ice machine with mold buildup on back of deflector. Machine was drained, cleaned, and sanitized during inspection.

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 marking on collards, lettuce, mixed greens, and opened carton of RTE egg whites. CDI - all voluntarily discarded. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no disclosure asterisk on hanger steak and hamburgers offered undercooked. CDI - asterisks added during inspection, menus all reprinted. REPEAT

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed training log in approved variance HACCP plan was not complete. Employee who was not on the training log was observed vacuum packaging ground beef. PIC said he had trained several employees but had neglected to complete the log. VR - will return to ensure training log is completed. 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 two knives stored in crevices between prep surfaces rather than in clean dry area. CDI - removed and sent to dish. REPEAT Observed unhandled salad bowl being used to scoop fries into fryer. CDI - bowl removed, handled scoop added.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two areas at server stations and in tiki bar where single service cups were being stored unsleeved and unprotected. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty buildup on the two ceiling vents located above dish machine.

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 washing dishes at dish machine was moving from handling soiled dishes to unloading clean dishes without washing hands in between. CDI - employee was educated and dishes were rewashed. VR - will return to ensure continued compliance.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed main dish machine not dispensing chlorine sanitizer during final rinse. CDI - PIC realized one bar was installed incorrectly in machine. He installed it correctly and sanitizer began being delivered at 100-200 ppm free chlorine. VR - will return to ensure continued compliance. PIC will educate staff. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some pans stored as clean still had label debris left on them. CDI - PIC sent pans back to be rewashefd and he educated employee. VR - will return to ensure continued compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed left prep cooler flip top area holding deep pans of soft and hard boiled eggs and blue cheese dressing above cooling line of cooler (deep pans were stacked inside shallow metal holding pan). Items measured 47F. CDI - items voluntarily discarded, replaced with items at or below 41F, holding pan was changed out to deep pan which sat deeper in the cooler.

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 marking on a cut watermelon in walk in cooler. CDI - voluntarily discarded. PIC will educate bar staff. Observed opened dairy products such as cream and milk and opened pasteurized egg whites undated. CDI - PIC corrected. 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 one large container with a small amount of cut cabbage left inside. Cabbage measured 43F and container was date marked as 12/30. TCS items measuring 42F-45F may only be kept for 4 days total. CDI - cabbage voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu listed Citrus Crab Louis served with cold soft boiled egg but menu omitted asterisk for the disclosure on the existing consumer advisory. CDI - all menus immediately corrected and reprinted.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required. -P/Pf. Observed 5 small ROP packages of cooked chicken were stored in the walk in freezer without labels directly on the bags; rather, a label was on the tray in which they were stored. CDI - chicken voluntarily discarded, PIC educated staff member who packaged them. Observed 1 each ROP package of cooked ribs, raw pork, and raw ground beef had been brought from walk in cooler to cold drawers on the line. Products measured 43F rather than required 41F or below. They were confirmed to be at 41F or below in walk in. They had been placed in the drawers within the previous hour. CDI - product allowed to be opened and kept. PIC will change procedures to ensure they are opened when going into drawers and will work on drawer temps.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food with beards and without beard guards.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two knives stored in crevice between prep surfaces rather than in clean dry area. CDI - removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned utensils being wet stacked. CDI - PIC had employee unstack and spread out utensils to air dry. Also observed employee towel drying a plastic container. CDI - PIC corrected employee and reeducated.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service cups and to-go containers as well as some coffee filters stored unprotected.