BEDDER BEDDER & MOORE

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed several foods cooling in WIC and prep unit that were not open/vented during cooling process. EHS observed ham and salads that were tightly covered with plastic wrap and tomatoes and rice were very slightly vented. PIC uncovered ham and salads that were cooling. EHS observed no change in temperature for rice and tomatoes after 20 minutes. CDI- PIC uncovered items completely and placed them higher in the walk in cooler to allow for rapid cooling. See temp chart-0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloth stored in bucket with 0ppm of sanitizer. -0-

4-501.11 Maintain equipment in good repair. Observed a large amount of ice accumulation in walk in freezer, repair. **REPEAT** -0.5-

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. EHS observed missing/cracked tiles throughout facility. -0-

6-303.11 Provide required lighting intensity. Observed light out in walk in freezer, repair.**REPEAT** -0.5-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed food in the walk in freezer that had been contaminated by water/ice build up. CDI- PIC voluntarily discarded all items that had been contaminated. -1-

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 barbacoa (prep date 1/22) and black beans (prep date 1/22) that were beyond 7-days for date marking. Observed blanched fries, in prep unit without a date mark. CDI- Barbacoa and black beans were voluntarily discarded. EHS allowed PIC to date mark other item as they were pulled from larger batches in the WIC. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer over 200ppm and Quat sanitizer over 500ppm. CDI- PIC corrected concentration of each sanitizer to bring them to complaint levels. -1-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of plastic container stored clean and nestled wet. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed a large amount of ice accumulation in walk in freezer, repair. -0-

6-303.11 Provide required lighting intensity. Observed light out in walk in freezer, repair. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-compartment sink at 50ppm. CDI- PIC corrected the concentration to 400ppm. **REPEAT** For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer with a concentration of 50ppm. CDI- PIC corrected concentration level to 400ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed a cut avocado in a prep unit with the sticker still on the product. CDI- PIC voluntarily discarded the avocado.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of plastic container stored clean above the 3-compartment sink nestled wet. EHS advised PIC that all dishes should be allowed to air dry before they are stacked.

5-205.15 Maintain a plumbing system in good repair. Observed an open plumbing system under the hand washing sink. Facility has hand sink, ice machine and WIC draining to a bucket with a pump that pumps waste to a floor drain in dish pit area. EHS advised PIC that to obtain a pump that makes it a closed drainage system. See comments for more information.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bleach spray bottle used to clean food contact surfaces above 200ppm. -CDI- PIC corrected concentration to 200ppm. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 no date mark on potato salads in display cooler. Observed no date mark on milk in WIC. Observed mortadella date marked 3/4 (discard 3/10). -CDI- PIC properly date marked items and discarded items past date. **REPEAT** -3- 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with no handle stored in eggs in prep unit. -CDI- PIC removed item and replaced with item with a handle. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed expired test strips for chlorine sanitizer. -CDI- EHS provided PIC with strips and PIC to order new ones. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing flooring and walls in kitchen area. Per PIC, facility had a pipe burst and repairs were in progress. Repair. **REPEAT** -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed sanitizer bucket stored in handwashing sink. -CDI- PIC removed. -0-

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 no date marks on housemade 1000 island (contains cooked eggs), prepared salads and cooked cabbage with no date marks. Per PIC, items were prepared prior day. Observed housemade 1000 island in display unit date marked with date items were placed in unit, and not original prep date. Observed 1000 island dressing date marked 11/8 (discard 11/14). -CDI- EHS educated PIC on proper date marking and PIC properly date marked items and voluntarily discarded items past date mark. **REPEAT** -3- 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 items prepared today such as deli ham, housemade ranch and 1000 island cooling in prep units. Observed sandwiches prepared and salad cooling in WIC with protective coverings. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in prep unit in WIC to facilitate rapid cooling and removed lids from other items. Observed sliced deli meats and banana pudding containing dairy cooling at a low rate. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 106F during manual warewashing. -CDI- PIC corrected temperature to 110F. -0-

5-205.15 Maintain a plumbing system in good repair. Observed missing knob on handwashing sink. Repair or replace. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing flooring and walls in kitchen area. Per PIC, facility had a pipe burst and repairs were in progress. Repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken au jus with no date mark. Observed pasta salad, cut and diced tomatoes, and egg salad date mark 8/9, 8/10, or 8/11. Per PIC au jus was prepared yesterday and the month was improperly placed on items date marked “8”. -CDI- PIC properly date marked items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 items being held on time marked 10a-2p prior to 10a (at 9:50a). -CDI- PIC corrected time stamps. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were grill cleaner. -CDI- PIC properly labeled item. -0-

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 lettuce cooling with plastic covering, cheese slices cooling wrapped in plastic, and pasta salad, potato salad and fruit salad cooling in display cooler with lids. Observed cut tomatoes and sliced deli ham cooling stacked on top of each other partially covered at low cooling rates. Refer to temperature charts. -CDI- PIC removed lids and placed items in freezer to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement. Per PIC, items are not in use. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed both PICs with expired CFPMs as of 3/11/2024. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2 containers of cut romaine lettuce, ham and chicken salad cooling with plastic coverings. -CDI- PIC removed protective coverings. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 98F during manual warewashing. -CDI- PIC corrected water temperature to above 110F. -0.5-

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 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands significantly less than 20 seconds, employee did not use hand soap when washing hands, and did not use a paper towel barrier when turning off the faucet. CDI - PIC intervened and educated employee, the employee then washed hands properly.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed molded fruit (bananas) stored inside the prep unit at the front area of the kitchen. CDI - All molded food items were discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not using head covering while prepping food items. CDI - Employee put on hairnet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep surface and not in sanitizer between use. CDI - Cloth added to sanitizer bucket. No point escalation, improvement observed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle submerged in sugar at front food service area. CDI - Scoop was removed from the container.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile hanging from ceiling above hand sink at the front of the kitchen. Put ceiling tile back into place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed chicken salad and potato salad above 41F inside the WIC. CDI - PIC stated that the items were recently moved in and out of WIC, Both items were placed on sheet trays for rapid cooling.

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: 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 . Observed large, plastic wrapped bowl of pasta salad cooling at 0.03F/min. CDI - Plastic wrap was removed from pasta salad and the pan was moved to area of cooler with greater air flow.

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 multiple containers of oil with no label in the kitchen. CDI - Containers were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter and not in sanitizer between use. CDI - Cloth was moved to sanitizer bucket.

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near back of house dry storage area. PIC stated pest control service has been contacted for removal.

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 general cleaning needed on minor dirt and food debris on flooring throughout kitchen area.

6-301.14 Post a handwash sign at each handsink. Observed female restroom without hand wash signage. CDI - EHS provided handwashging signage to PIC.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed two (2) recently delivered whole muscle meat packages stored below ground meat packages on speed racks in WIC. CDI - PIC reorganized rack shelving to prevent potential contamination. 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 onions stored above sauces on drink shelving in WIC. CDI - PIC reorganized storage order to prevent potential contamination. EHS provided establishment with WIC storage order guide.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed recently opened container of red pepper hummus without an effective date mark. PIC verified that hummus had been opened in the previous lunch shift. CDI - PIC labeled the hummus with an effective date label. 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 . EHS observed two (2) containers of coleslaw labeled 12/11 within the WIC. CDI - PIC voluntarily disposed of these items.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed corrective consumer advisory on menu. New statement includes effective reminder, but no disclosure statement. EHS and PIC discussed potential disclosure options to be used during drafting of new menu printing. A verification will occur no later than 01/07/2023.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of soapy water being used to hold in use wiping cloth. CDI - Bucket was dumped and wiping cloth was placed in laundry.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop stored in covered croutons with handle touching the croutons. CDI - PIC removed scoop from croutons and placed on top of the closed lid

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom. CDI - PIC swapped uncovered waste receptacle in female restroom with covered receptacle from a different portion of the facility.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug in place.

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 single serve containers with pasta salad, cut melon, and pasta salad out of cold holding temperature in the front of house RIC. CDI-PIC placed items in freezer to quickly cool.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed Burger option on the menu that can be undercooked per customers request but does not notate an asterisk nor disclosure or reminder on the menu. VR-A verification visit will be conducted within 10 days to see that the menu has been amended to provide an asterisk as well as a disclosure and reminder for Burger on the menu.

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 container of chicken salad cooling while covered in plastic wrap. CDI-PIC removed polka sticks wrap from chicken salad and placed chicken salad on sheet tray for rapid cooling. -REPEAT VIOLATION- no point escalation due to noticeable improvement.

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. Observed ice scoop and handle stored lying in ice at customer self serve drink station. CDI-PIC removed scoop from ice.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged walls and tiles in the kitchen area. -REPEAT VIOLATION- 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 a lot of build up on the walls inside of the kitchen nearby the grill. Recommend higher cleaning frequency for walls. -REPEAT VIOLATION-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of 135F or greater. Observed chicken breast stored in warmer at a temperature range of 130F-133F. Chicken was reheated during the inspection above 165F.

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 . Ensure that foods are being fully cooled quickly by using earlier listed methods such as ice baths, walk in coolers, and separating foods in to smaller amounts or thinner portions. Observed ranch containing buttermilk, fruit mix, and pasta salad not cooling fast enough to due to processes. After cupping foods, ensure that foods are cooled inside of walk in cooler with lids off down to 41F. The glass door reach in doesn't allow the foods too cool at a fast enough rate. These items were moved in to walk in unit to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bulk dioxide plastic containers with moisture inside. Ensure that dishes are being effectively air dried by using pyramid stacking method or another approved air drying method.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged walls and tiles in the 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. Observed a lot of build up on the walls inside of the kitchen nearby the grill. Recommend higher cleaning frequency for walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored right above prep station. Ensure that cell phone and other employee goods are stored in a manner that allows proper protection of foods. CDI- Cell phone was placed in employee’s pocket during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Ensure that all dishes are getting a thorough cleaning to remove and food debris left attached from previous uses. Observed a few plastic containers with build up and debris left attached from previous uses. Plastic containers were removed and placed in 3 comp sink to be washed, rinsed, and sanitized again.

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 . Ensure that foods are being fully cooled quickly by using earlier listed methods such as ice baths, walk in coolers, and separating foods in to smaller amounts or thinner portions. Observed ranch containing buttermilk, blue cheese, and pasta salad not cooling fast enough to due to processes. After cupping foods, ensure that foods are cooled inside of walk in cooler with lids off down to 41F. The glass door reach in doesn't allow the foods too cool at a fast enough rate. These items were moved in to walk in unit to cool. Observed before 4hr window expired.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged walls in the 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. Observed a lot of build up on the walls inside of the kitchen nearby the grill. Recommend higher cleaning frequency for walls.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of 135F or greater. Observed chicken breast stored in warmer at a temperature range of 120-130F. Chicken was reheated during the inspection to 165F using the oven.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety During the inspection, observed foods from the day before without date marking present. Foods were labeled during the inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged walls in the 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. Observed a lot of build up on the walls inside of the kitchen nearby the grill. Recommend higher cleaning frequency for walls.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast at a temperature of 110F. Chicken breast was reheated during the inspection using the oven. (CDI)

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored in a clean, protected location. Observed one set of single service items stored open-ended. Inverted during the inspection.

4-501.11 Maintain equipment in good repair. Observed hand washing sink not working condition. Repair as needed.

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 food build up and soil under prep tables near hot holding area. on walls.

6-303.11 Intensity-Lighting - Lighting intensity under food preparation areas shall be at least 50 foot candles at least 30 inches above the ground. Observed blown bulbs causing light intensity to not be met. Replace as needed to meet lighting intensity requirements.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of food preparation without wearing hair restraints. -0.5 points-

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 food build up and soil under prep tables near hot holding area. -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knives stored as clean in food prep area. Knives were stored in crevice of food prep table that required cleaning and sanitizing. Recommend storing knives in knife holders and in an area away from sources of contamination. CDI - PIC moved knives to three comp sink area to be washed, rinsed, and sanitized. -1.5 points.

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 whole beef roast at 82F and corned beef at 89F cooling in walk in cooler. PIC stated that items had been placed in cooler approximately two hours prior to inspection. Items failed to cool to 70F within two hours. CDI - PIC placed items in metal cooking trays and then moved to walk in freezer to rapidly cool. Beef roast cooled to 59F and corned beef cooled to 64F in 20 minutes. Recommend revising cooling procedures for whole meat roasts. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaner stored under grill. PIC identified substance to be grill cleaner. CDI - PIC labeled spray bottle with name of contents. -0 points-

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 whole beef roast at 82F and corned beef at 89F cooling in walk in cooler. CDI - PIC placed items in metal cooking trays and then moved to walk in freezer to rapidly cool. Recommend using walk in freezer, instead of walk in cooler, to rapidly cool whole meat roasts. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice bin at drink station left open when not in use. Recommend protecting ice at all times from contamination, splash, and dust. CDI - PIC closed ice bin. -0 points-

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 container of cornmeal with a metal bowl used as a scoop. Recommend using scoop with handle to prevent contamination. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris and soil along flip top coolers, food prep tables, and surfaces of oven. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee phones on food prep surface at soup station. Recommend designating an area for the storage of employee possessions that will prevent contamination of equipment, utensils, and food. CDI - PIC removed employee phones. -0 points-

4-501.11 Maintain equipment in good repair. Observed leak in walk in freezer resulting in heavy ice build up on floor and shelving. PIC stated that technician has been contacted to correct issue. Keep foods away from leak and ice build up to prevent contamination. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors open on dumpsters. Recommend keeping lids and doors and closed when not in use to prevent rodent and insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed an abundance of litter on ground and around dumpsters. Recommend thorough and frequent removal of litter. -REPEAT- -1 point-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks being stored on top of food prep tables. Recommend keeping employee drinks in a designated area away from food preparation. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked noodles left out at ambient temperature. Noodles were at a temperature of 65F. Noodles were pulled from walk in cooler approximately 1 hour prior to inspection and were being added to hot holding soup before serving. CDI - Asked PIC to place noodles back in walk in cooler for rapid cooling to 41F or less and asked her to keep noodles in refrigeration while waiting to be added to soup instead of counter top. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thermometer in establishment. The thermometers in the establishment were not functioning nor thin probed. VR required 2/13/2020 -0.5 points-

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 scoop handles buried in RTE croutons, flour, and rice. CDI - PIC removed scoops and stored them properly -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. 5-501.114 Using Drain Plugs - C Observed missing drain plugs on dumpster. -0.5 points-

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw ground beef observed stored above au jus inside bottom of back line cooler. CDI: storage order 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. Brunswick stew inside walk-in cooler temped at 42-43F that had cooled overnight. CDI: After stirring at separating into shallow portions product dropped to 41F. Any product that was > 41F after stirring was 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. Au jus stored inside back line cooler dated 8/20 that had expired 7 days, gravy missing a date inside walk-in cooler, and sliced deli ham that was dated 8/13 that had expired 7 days. CDI: all expired items were discarded and gravy was properly dated.

General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in 2 buckets too strong > 100ppm. CDI: diluted to proper concentration.

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. Brunswick stew observed cooling inside walk-in cooler in large portions and covered. CDI: product was separated into smaller portions; some product was discarded due to temperature abuse. Several pans of turkey and veggie soup observed stored in large portions inside walk-in cooler right after cooking. CDI: discussed proper cooling methods; gave out cooling poster and e-mailed cooling log. Soup was placed inside ice baths and stirred inside prep sink.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles in kitchen not labeled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink measuring ~0ppm. CDI by draining and remaking sanitizer to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in reach in cooler measuring above 41F. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed drain pipe on hand sink not properly connected.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no signed employee health forms and, upon questioning, employees could not state symptoms or illnesses required. VR 5/26/18

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees wahs hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education. Several employees were observed washing hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one slicer with debris build up. CDI by removal for recleaing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observeed several instances of food above 45F. CDI by voluntary discard of onions and mushrooms, cooling the eggs to below 45F and placing the lettuce and tomatoes on ice bed on TPHC. TPHC template was given to PIC to continue the practice with the lettuce, tomatoes and several other items in the kitchen.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items throughout facility with no date marks. CDI by dating properly.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer on site during inspection.

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

4-501.11 Maintain equipment in good repair. Observed damaged gaskets throughout facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep scoring and discoloration on cutting surfaces throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on equipment throughout facility.

5-403.11 Approved Sewage Disposal System - P Observed water from handsink being disposed of by pumping to ground outside of facility. VR

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees items on prep surfaces throughout facility.