CHEF ALYSSAS KITCHEN

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed food stored on the floor of walk in cooler. CDI- PIC relocated food to shelves. 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 EHS observed a dented can stored on dry storage shelf with non dented cans. PIC stated that when they receive a dented can they discard it. CDI- PIC discarded dented can. -1-

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. EHS observed a few stacks of single service items that were removed from the original packaging and placed on a shelf. EHS advised that all single service items should remain in original packaging until they are to be used. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items in the lowboy cooler holding above 41F (see temperature chart) Ambient air temperature of the unit was 48F. EHS observed that some items in the unit were at 41F. Those items were allowed to be placed into the walk in cooler. PIC voluntarily discarded all food that was above 41F. **3-day VR REQUIRED** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area around mop sink/dry storage area **REPEAT**

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without the use of a hair restraint. CDI- Employees donned a hair restraint. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes. -0.5- 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes that were stored as clean and stacked wet. CDI- PIC instructed employee to pyramid stack the dishes to facilitate proper drying.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on shelf above facility dishes. Designate a separate for employee belongings. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions and exclusions.. **REPEAT** 10-DAY VR For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food processor with visible food debris. Observed multiple utensils stored as clean and stored in a container with visible food debris. CDI- items were taken to dish area to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 beef aju cooling in a lowboy unit since the night prior at 54F. CDI- PIC voluntarily discarded the item. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed queso spread, cooked pork (9/10), cooked eggplant (9/14), cooked pepper sauce, cooked onions (9/13), cooked peppers(9/13), and three containers of roasted garlic oil (9/10.9/12,9/12). CDI- PIC voluntarily discarded. See comments. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle next to 3-compartment sink at over 200ppm. CDI - PIC relocated spray bottle to approved location.

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 beef aju cooling in a deep covered container in the lowboy unit. CDI- PIC voluntarily discarded the product. 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. Pf Observed food being thawed under running water at 78F. EHS advised PIC to continuously add ice to maintain the water temperature at 70F or below. CDI- PIC added water - EHS advised that ice could be continuously added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. **REPEAT**

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS emailed PIC updated EHP. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handle dirty dishes and then return to handle clean dishes without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over unwashed potatoes. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over raw pork. -CDI- PIC corrected storage order. For more information on food storage order 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 multiple items past discard date: veggie stock 5/8 (discard 5/14), chicken, potatoes and northern beans 5/13 (discard 5/19), pork 4/7 (discard 4/13), egg hash, housemade turkey stock, bechamel 5/9 (discard 5/15), cheese sauce and whole tomatoes 5/7 (discard 5/13), tomato paste 4/22 (discard 4/28), bbq sauce (contains heat treated peppers), cheese sauce (contains whole milk) 5/12 (discard 5/18), crema (contains canned chipotle peppers and heavy cream) 5/14, and mixed greens (discard 5/20), roasted garlic and black beans 5/1 (discard 5/7). And multiple items with no date mark: oat milk, whole milk, chicken, Chimichurri (contains fresh garlic and oil), frozen rice, and multiple containers of frozen housemade turkey and chicken stock. -CDI- PIC voluntarily discarded items. **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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 containers with no labels. -CDI- PIC labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. ***POINTS NOT ESCALATED DUE TO IMPROVEMENT** **REPEAT** -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bus tubs of chicken stored on floor in WIC. Relocate items so they are not stored on floor. **REPEAT** -1-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed partition at handwashing sink at dish pit in need of recaulking/resealing. Repair. **REPEAT** -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -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 tomato soup date marked 1/9 (discard 1/15), housemade chicken stock date marked 1/10 (discard 1.16), and diced tomatoes date marked 1/14 (discard 1/20). Observed eggplant mix containing cooked quinoa and other TCS items with no legible date mark, whole milk, feta cheese and heavy cream with no date marks. -CDI- PIC voluntarily discarded items. **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 .

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 dish detergent. -CDI- PIC properly labeled container. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout. **REPEAT** -1-

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 dented can stored with other cans. -CDI- PIC removed. -0- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food boxes stored on floor in WIC (ie tortilla bread, cabbage, butternut squash, raw beef, etc). Remove.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed partition at handwashing sink at dish pit in need of recaulking/resealing. Repair. **REPEAT** -0.5-

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 on prep table. -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 several in-house hot pickled items past date mark; pickles 9/8 (discard 9/14), jalapeños 9/3 (discard 9/9), onions 8/30 (discard 9/5), peppers 9/3 & 9/10 (discard 9/9 & 9/16). Observed pot roast date marked 9/14 (discard 9/20), roasted garlic in olive oil 9/11 (discard 9/17), canned piquillo peppers 9/8 (discard 9/14), tomato paste 9/8 (discard 9/14) and spring mix 9/11 (discard 9/17). Observed roasted mushrooms and zucchini prepared today, 9/24, date marked 9/25. Per PIC, she was unaware that hot pickled items and canned items were TCS items. -CDI- PIC voluntarily discarded items past date and properly date marked items prepared today. -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 .

3-501.15 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 tomatoes, corn salad and roasted zucchini prepared today cooling in plastic container with lids at low rates. CDI- EHS educated PIC on proper cooling methods and PIC removed lid to facilitate rapid cooling. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage and dish pit areas. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of canola oil stored on the floor. -CDI- PIC relocated items. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -0-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed partition at handwashing sink at dish pit in need of recaulking/resealing. Repair. -0-

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 yeast, cornstarch, oil, white wine vinegar, sugar and powdered sugar with no labels. -CDI- PIC labeled items. -1-

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 3-4 heavily dented cans of chickpeas stored with non dented/ready to use cans. -CDI- PIC relocated items. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 3 food employees engaging in food prep with wrist watches. -0-

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 splash/buildup on walls near dishpit area, especially behind dish machine. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed box and container of limes over ready to eat red peppers. CDI- PIC moved unwashed limes to bottom shelf.-0pts- 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 sweet potatoes, roasted potatoes, Mac and cheese, and roasted chicken in hold holding cabinet below 135F, see temperature chart. PIC stated items were packaged and put in HH cabinet an hour before temping. CDI- PIC reheated all food to over 135F and place back in HH cabinet. -1.5pts- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef thawing in prep sink under running water, water was 81F and unable to get colder. CDI- Beef put in walk in to thaw under refrigeration. -0pts-

4-501.11 Maintain equipment in good repair. Observed quat sanitizer dispenser at three compartment sink not working at time of inspection. PIC stated dispenser was serviced 2/2/24 and still not dispensing correct concentration. Hand mixed chlorine sanitizer being used in meantime to sanitize surfaces and larger dishes that cannot fit in low temp dish machine. Repair. -.5pts-

5-205.15 Maintain a plumbing system in good repair. Observed prep sink near dish machine unable to turn off hot water. Cold water is adjustable and with cold on water is 81F and without cold water is 129F. Repair. -1pts-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch stored on shelf next to food and above food. CDI- PIC threw lunch away. -0pts-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw and partially cooked steak stored above multiple vegetables and RTE beef stock thawing. CDI -Steak was voluntarily discarded. Storage order rearranged. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed chicken and pork stored with no separation horizontally and vertically inside the WIC. Observed chicken and pork stored side by side with no separation. Observed box of raw chicken stored on top of raw pork. CDI - Storage order rearranged.

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 RTE pork and beef stored on countertop at 49F. CDI - PIC stated that items were used for prep earlier, pork and beef were moved to the WIC on sheet pan for rapid cooling.

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: 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 . Observed Roasted peppers and onion (9/27), cheese sauce (9/5), RTE shredded chicken (10/5), Chicken Stock (10/2), Blended Chipotle Sauce (9/29). Observed RTE pork and unidentified sliced meat (x2) with no date marking. CDI - All items were voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed food containers of spices, salt and oil with no label. CDI - Items were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruit (Apples) stored on the floor inside the kitchen. CDI - Fruit was removed from the floor. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no head covering while preparing food. CDI - Head covering added.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter top and not in sanitizer.

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 inside flour.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on prep table while prep was being conducted. CDI - employee cup was removed.

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: 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 sautéed onions placed inside RIC for cooling 2 hours prior to the inspection. Observed onions at 110F. CDI - Onions were voluntarily 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 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 . Observed corn held longer than 7 days (6/27). CDI - Corn was 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 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 zucchini and sautéed onions tightly sealed and not cooling at the proper rate. CDI - Onions were discarded (missed 2 hour cooling window) Zucchini was uncovered to cool properly.

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 food containers of spices, flour and sugar with no label. CDI - Items were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor inside the WIC. CDI - Food was removed from the floor.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen bag of short rib thawing on counter top. PIC stated they were waiting until chicken was done thawing in prep sink to then place short rib in prep sink. REHS provided education to place short rib under refrigeration until prep sink is available for use. CDI-PIC placed short rib in walk in cooler.

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 flour handle scoop and sugar handle scoop with handles submerged in respective foods. CDI-PIC removed scoops and placed at dish machine.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. - Observed to go boxes stored on the floor. Ensure that shelving is provided to keep these items off the floor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice inside of the hot box holding a temperature of 132.6F. Ensure that all hot held foods are maintained at 135F or greater. CDI- Rice was reheated during the 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed a gallon jug of milk that was opened the day before without a label present. Observed watermelon, chick peas, and tofu also without labels. Ensure that all time and temperature controlled foods are date marked when they are being kept for subsequent days. CDI- All items were dated during the inspection by PIC. 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 chick peas dated for 6/21 held past expiration. CDI- Chick peas were discarded during the inspection.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Person in charged stated food establishment was towel drying dishes after REHS asked due to lint observed on metal pans stored on air drying shelves. Ensure that dishes are being effectively air dried using pyramid stacking methods.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ensure that single service items are being stored in a protected manner to avoid splash spill or possible contamination by covering with original packaging, approved manners, or inverting. CDI-Clam shell trays were inverted during the inspection.

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 on the cutting board when entering the kitchen. Corrected during the inspection (CDI) - Drink was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - Observed onions and boxes of meat stored on the floor in the walk-in cooler. Ensure that food items are stored to prevent contamination. CDI - Items were placed on shelving.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink being blocked with a bulk size trash can during the inspection. CDI- PIC moved Trash can during the inspection to allow access to hand washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed cooked onion that were cooled down inside of prep unit stacked above fill line causing them to be out of temperature. CDI- Onions were pulled and moved to an ice bath to rapidly cool them back down during the inspection by PIC. (Repeat)

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 Observed a gallon jug of milk that was opened the day before without a label present. Ensure that all time and temperature controlled foods are date marked when they are being kept for subsequent days. CDI- Milk was dated during the inspection by PIC.

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. Nonfood contact surfaces in some areas such as lower shelves need to be cleaned at a higher frequency to prevent build up from forming.

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 engage in the hand wash process and recontaminate their hands by turning the faucet off with their bare hands and continue to go work on prepping foods. Corrected through education.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine has no sanitizer in bucket to actively sanitize dishes after washing. PIC switched to 3 comp sink to actively sanitize dishes after washing and rinsing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes stored in hot holding cabinet at a temperature range of 108-118F during the inspection. Potatoes reheated during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed zucchini inside of prep unit at a temperature range of 43-45F. Zucchi was moved to walk in unit to actively cool back down at a faster rate.

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 TCS foods must be date marked if kept longer than 24 hours. Observed TCS foods without a date mark present. Foods include heavy cream and sliced watermelon. Observed yogurt date marked for 9/8 still inside of walk in cooler. Yogurt was discarded during the inspection. TCS foods can only be held for 7 days and shall be discarded thereafter.

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 cooked chicken on speed rack cooling at ambient room temperature. Chicken registered a temperature of 76F. Chicken was reheated to 165F to restart the cooling process. Observed potatoes inside of walk in unit at 82F with a lid secured tightly attempting to cool. Lid was vented during the inspection.

3-501.13 Use approved thawing methods. TCS food shall be thawed under refrigeration, completely submerged under running water with a temperature below 70F, or as part of the cooking process. Observed beef thawing inside of container under running water. The water was at 81F. Ice was added to the container to cool the temperature down below 70F.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic bus containers in worn condition with holes. Discard of dishes that no longer meet cleanability rules.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed items cold holding in walk in cooler without coverings or protection. CDI - Covers were provided. -0 points-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked grits dated 6/5 and cooked chick peas dated 6/2 in walk in cooler. CDI - PIC discarded food.

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 cooked chicken and cooked brussels sprouts on speed rack cooling at ambient room temperature. Chicken and brussels sprouts were between 74F and 75F and had been cooked an hour prior to inspection. CDI - Chicken and brussels sprouts were moved to walk in cooler to rapidly cool to 41F or less. -0.5 points-

3-501.13 Use approved thawing methods. Observed plastic storage bag of frozen beef stew thawing at room temperature. Observed raw beef thawing in standing water next to prep sink. Potentially hazardous food shall be thawed under refrigeration, completely submerged under running water with a temperature below 70F, or as part of the cooking process. CDI - Beef stew was reheated on stove top to 180F and hot held. Raw beef was moved to prep sink and submerged under running water. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on hand sink in kitchen. Designate an area for the storage of employee food and drink away from equipment, customer food, and utensils. -0.5 points-

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed rusted cans of condensed milk stored on shelf. CDI - PIC voluntarily discarded. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed crate of zucchini with mold. CDI - PIC voluntarily discarded items. -REPEAT- -2 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of chicken breast hot holding in hot box at a temperature of 126F. Recommend frequent temperature checks in hot box to ensure TCS foods are maintaining temperatures of 135F or above. CDI - PIC reheated chicken to 165F. -1.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and debris in bottom of reach in cooler. Observed heavy build up of dust on vents in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed container of cut melon with mold stored in flip top cooler. CDI - PIC voluntarily discarded item. -1 point-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cut melon stored in flip top cooler with a preparation date of 8/24. Once an item is cooked, prepared, or opened an establishment has 7 days to consume or discard item. CDI - PIC voluntarily discarded item. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored at prep table. Contents were identified to be a hydrogen peroxide solution. CDI - PIC labeled spray bottle with name of contents. -REPEAT- -1 point-

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 tall plastic deli containers of hummus and couscous cooling in walk in cooler. Food items were covered with tight fitting lids. CDI - Lids of plastic containers were removed to allow cold air to flow over and through the food product. Alternative cooling methods, such as arranging cooling food in walk in cooler to provide maximum heat transfer, were discussed with PIC. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large unlabeled food storage containers of dried beans and peas. Most large food storage containers in establishment were correctly labeled. Recommend consistent labeling throughout. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed moth flying in and out of storage container of dried peas. Keep food storage lids closed and protected when not in use to prevent insect infestation. -1 point-

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 dust on vents in walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of beef pot roast, prepared an hour prior to inspection, holding in hot box at 126F. CDI - PIC reheated beef pot roast to 173F and temperature of hot box was adjusted to maintain all TCS foods at 135F or above. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of chlorine based sanitizer on storage rack. CDI - PIC labeled spray bottle with contents. -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 bins of rice, flour, and dry beans with stored scoop handles making contact with food. CDI - PIC repositioned scoops in bins so that scoop handles did not make contact with food items. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters with open sliding doors. Keep lids and doors closed on dumpsters to prevent insect or rodent infestation. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster with a missing drain plug. Recommend replacing. -0.5 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean ice machines to prevent accumulation. Observed ice machine with pink and black debris near chute area. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato slicer near dry storage, strainers, plastic bowls, and ramekins soiled with food debris. CDI items moved to sink for cleaning.

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 short ribs, polenta, pork sausage gravy, and chicken stock from night before at 44-46F. 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 diced butter that was not dated. CDI item dated. Observed short ribs (12/21), clarified butter (12/31), hombog Brie cheese (11/27), melted butter (10/14), and tomato paste (10/27) held over 7 days. CDI items discarded. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed polenta, pork sausage gravy, short ribs, and chicken stick that was cooling in covered in deep containers over Night. CDI items discarded.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed water damaged quat strips. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of waffle maker, robo coup, and interior of reach in drawers with debris. Repeat.

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 brie cheese stored in walk in cooler with no date label. CDI by dating with proper date of opening of package.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outside of container stored as clean.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employees were not well versed in the Health Policy. A poster of a Health Policy was left and posted during the inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then turn handles off without a barrier. Stopped, educated and employee complied by turning handles off with paper towel.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (carrot, mushrooms, leafy greans) stored above cooked items, cheeses, etc. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In freezers, observed raw pork and raw beef (both packaged in house) stored amongst ready to eat foods. Return visit required to ensure proper storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-702.11 Sanitize utensils after cleaning. - P Observed dish machine sanitizer container empty. Sanitizer reading at 0ppm chlorine and utensils were being actively washed in the dish machine. Staff agreed to discontinue using machine until company provides them with more sanitizer. Three compartment sink sanitizer is at the proper concentrations and will be used until dish machine sanitizer is provided.

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 cooked onions and feta missing date marks. 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 numerous foods beyond 7 day mark including feta, cantaloupe, adobo, chicken stock, ribs, clarified butter, etc. Some had been pulled from the freezer but no pull date was recorded. Staff began pulling items during inspection to be discarded. Return visit required to ensure date marking system is in place and being followed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory for eggs is missing on the menu posted on the wall. The disclosure is missing from the paper menus. Required corrections discussed. Return visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles without labels identifying contents. Staff agreed to label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee was missing a hair restraint while actively working with food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use cups on the floor and dry goods stacked on top of them. Advised to obtain more shelving.