TOWN BREWING COMPANY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked diced chicken, cut cherry tomatoes, fully cooked chicken wings and chicken tenders cold holding in the small prep unit at temperatures above 41F. PIC stated items were kept in the unit overnight. Ambient temperature of the unit was between 22F-33F. PIC could not say when the items were last at 41F. Observed cooked elbow noodles and diced chicken cold holding above 41F in the WIC. PIC stated they had a recent delivery so the door was propped open. All other items in the WIC were 41F or below. CDI-PIC voluntarily discarded items out of temperature from the prep unit and the WIC. 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 bottles of different sauces and spices without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a heavy presence of flies in the back of the kitchen. Increase pest control.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed can opener, utensils and hooks holding food contact surfaces of utensils were rusting. CDI- PIC discarded hooks and utensils that were rusting.

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 an accumulation of dust in the ceiling vents and fans throughout I the kitchen as well as in the ice maker vent. Observed RIC gaskets that are in need of cleaning.

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 several broken tiles at the entrance of the kitchen. Repair so floors remain smooth and easily cleanable.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishmachine producing 0 ppm chlorine sanitizer concentration. CDI PIC called repairman and will utilize three comp sink to sanitize items coming out of dish machine. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer with no label. CDI spray bottle labeled.

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 several containers of liquids and dried spices with no labels. Label. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous flies observed in kitchen.

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 build up and residue in gaskets of RICs and slight dust and debris on bottom shelving throughout prep area.

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 . Observed a large can opener with encrusted food debris. Observed several metal containers with food debris and residue on inside, food contact surface of containers. CDI all items moved to be re cleaned.

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 several items being held in use, past 7 day date marking 1/28 cheese sauce, cooked chicken 1/28, fresh mozzarella 2/2, marinara 2/2, deli turkey 1/30, prime rib 1/30, cooked chicken wings 1/28. Observed deli ham, cream, opened bag of chicken fingers, and container of cooked chicken wings with no date marking. VR all expired items were voluntarily discarded as well as ham and cream. Chicken fingers and cooked chicken wings were dated marked. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of pans and dishes observed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : Observed WIC not holding food at required temperatures, employees recontaminating hands at hand sinks, employee drinking from open bottle in kitchen, green soap bucket stored on prep table near cutting board and cutting utensils. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one certified as CFPM until Chef Casey arrived during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Employee drinking from bottled drink in kitchen.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employees recontaminating hands at hand sink faucets after washing. CDI- PIC notified and will educate employees on hand washing procedure to not recontaminate hands. Use barrier to turn off faucets.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with black growth. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler not holding food at required temperature of 41.0 F. All TCS food date marked from more than 6 hours voluntarily discarded. Facility will work out of two prep coolers which contain food in proper temperatures, a low boy freezer, and with foods already in hot holding. After food is exhausted, kitchen will voluntarily close and not re-open for service or prep until WIC has been effectively serviced. Return visit within 3 days if not sooner. 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) : Found cooked green peppers held past 7 day maximum. CDI- voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Green bucket of soap / detergent for wiping cloths stored on prep surface with cutting boards and utensils. Bucket moved to where contamination cannot 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 : Facility cooling hot foods in equipment with ambient air temperature of 47.0 F. Food would not cool to 41.0 F in this equipment. Cooling food moved to freezer to finish cooling. 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. Numerous flies observed in kitchen.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Water drip from open hole in ceiling of WIC, very close to cooling rack. Bucket used to catch drip. Correct issue. This was noted at last inspection in March.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp dish machine not sanitizing. CDI-Machine was primed and began sanitizing at 100 ppm Cl. 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

3-501.15 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: Andouille sausage cooling in prep unit top 43.0 F. Food cooling in WIC tightly covered. CDI- food uncovered in WIC, sausage moved to freezer for rapid 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Water leak, presumed to be condensation, dripping from open hole in ceiling of WIC, very close to cooling rack. Bucket used to catch drip. Correct issue.

4-501.11 Maintain equipment in good repair. Dicer cutting plate damaged with potential to break off into food. Found on storage shelf with other in-use equipment. PIC stated dice is out-of-service. PIC moved to rear of facility to be discarded or until dicer plate is replaced.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC could not verify new employees have been informed of required responsibilities for reporting certain symptoms and illnesses. CDI- REHS sent form to facility for use. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found cooked peppers, house BBQ sauce, Cole slaw, feta cheese (dated from September) all held past 7 day maximum. Observed date marking on all containers of food but system is unclear. Various TCS foods kept for varying days after prep. Maximum hold time for RTE foods requiring date marking is 7 days, with prep date as Day 1. CDI: All food held past seven days voluntarily discarded. Food with prep dates within 7 day window allowed to change expiration dates. 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: Found chick peas, pulled chicken, cooling while in dense volume and tightly covered. CDI- PIC transferred both to shallow pans. Chick peas cooled 12 F in 30 minutes. Chicken cooled 2.0 F in 30 minutes (would reach 41.0 F in 2 hours) 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. Noted fruit flies and house fly in kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths held in quat solution of less than 50 ppm.

5-202.14 Backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P: Damaged backflow prevention device at can wash faucet. Repair. CDI- call made to plumber for assessment. Follow up next week.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one certified as CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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: Found chipotle sauce, corn salsa, pulled chicken, cooked peppers, cooked onions, balsamic vin, beef, all held past 7 day maximum. CDI- all voluntarily discarded while on site. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Opened quat sanitizer container hooked up to wall dispenser is stored on shelf with cleaned utensils and equipment. CDI- container moved to under 3-comp sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one certified as CFPM at start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Beer cheese prepped in AM was 80.0 F more than 6 hours from prep. Beer cheese was in many pint containers tightly covered and dense volume. CDI- all containers voluntarily discarded. Found additional containers dated 3/29 with beer cheese 53.0 F. CDI- all voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled spray bottle containing blue liquid. PIC 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 : See # 20 above. Beer cheese placed in pint containers at high temperature, in dense volume, and tightly covered. Product dated 3/29 had not cooled by 4/2 using this method. Also found hot dogs cooling after cold prep stacked tightly and in holding equipment. CDI- PIC spread hot dogs on shallow pan in WIC for rapid cooling. 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 .

3-501.18 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: Lemon cream butter dated 11/9. Ground beef dated 11/9. All voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 mount for can opener surrounded by encrusted food debris and residue. Increase cleaning frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build-up on interior of ice. Sandwich press needs more frequent cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.: Dicer frame and cutting surface with food residue attached. CDI- sent back to dish pit for cleaning. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Noted fruit flies and house fly in kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee wearing no hair restraint while working with food in kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of pans and dishes observed.

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 mount for can opener surrounded by encrusted food debris and residue. Increase cleaning frequency.

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. Pulled brisket in WIC cooling at rate of .32 F / minute. Beer cheese cooling at rate of .4 F / minute. CDI- PIC tossed and stirred both to facilitate rapid cooling. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Hummus cooling at rate of .1 F/ minute. PIC transferred hummus to shallow 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:guacamole with tomatoes dated 5/3. Slaw dated 5/3. CDI- discard voluntarily 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 .

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 :Beer cheese cooling in deep containers, hummus cooling in dense volume in deep container, brisket cooling in dense volume. All were cooling at insufficient rate to reach cooling parameters. CDI- discussion with PIC and transfer hummus to shallow pan, stir / toss brisket, stir beer cheese. Discussed alternative methods for cooling each product

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 . Observed a large can opener with encrusted food debris. CDI-PIC moved item to dishwashing area to be W/R/S.

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 shredded mozzarella, jumbo pigs in a blanket, and jalapeno cream cheese in cold holding above 41F. PIC stated items had not been moved from prep unit all day, and he also had not checked any temps yet today. CDI-PIC voluntarily discarded all TCS items above 41F and stated a work order would be put in. VR required- 2/17.

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 housemade pimento cheese dip prepped on 2/1, shredded chicken prepared 2/2, and hot pickled onions prepared 2/1. EHS discussed the 7 day limit for RTE TCS foods. Observed cooked brisket with no date mark. PIC stated this container of brisket had been cooked on 2/5. CDI-PIC voluntarily discarded all items that were held longer than 7 days and added an accurate date mark to the brisket.

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 cooked pasta salad in the cooling process, tightly covered in the WIC. CDI-PIC removed lid to increase cool air flow.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of frito chips stored directly on the brewery floor. CDI-PIC moved box to shelf.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use articles stored directly on the ground near spills from brewery. Other single-use items were also stored facing up without any protective covering, open to falling contamination CDI-PIC moved items to shelf to prevent contamination.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed chlorine sanitizer used in the warewashing machine, but no chlorine test strips on site at time of inspection. VR required 2/17.

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 mount for can opener surrounded by encrusted food debris and residue. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirts and purses directly touching togo boxes and other service items. Create a designated place for employee items to prevent contamination. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust buildup on exterior covering of air duct. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. some label residue present on some plans stacked as clean. CDI- pans sent to 3-comp sink for later scraping. Discussion with PIC. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Beer cheese 125.0 in holding. CDI- reheated to 175.0 while on site. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: slaw, arugula, fresh Mozz, jalapeño cream cheese dip above 41.0 in holding equipment. PIC stated all had been in unit for more than 24 hours. Refer to temperature chart. CDI- all voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 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 . 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: Found hummus dated 11/19. CDI: Voluntarily discarded. Opened ricotta with no date mark. CDI- allowed to date with 11/26. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Several items in. Prep coolers holding above 41.0 F. Refer to temperature chart. CDI- discarded slaw and Buffalo sauce, brisket and hot dogs to WIC for cool down. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Avocado vin containing oil and garlic 112.0F in small containers tightly covered. CDI-uncovered; vin dropped to 90.0 in 45 minutes. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Noted fruit flies in kitchen. PC service to treat later today according to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: Facility could not produce written clean up plan. CDI- re-sent approved written procedure document. For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler holding food 43-44F. Refer to temperature chart. PIC made call to service company; TCS foods voluntarily disposed of into trash can. Garlic / oil mix 76.0 F left out room temp near heating equipment. Voluntarily discarded. Verification of effective service to walk-in-cooler within 72 hours. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 . Cream cheese / corn dip dated 5/25. Salsa dated 5/31. Both voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Mac and cheese not dated. Voluntarily discarded. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Ahi tuna, received frozen and in sealed bag with instructions to cut bag before thawing, found in prep cooler in intact packages and thawed.

5-205.11 (A),(B) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Two bar hand sinks not accessible. Ice dumped in one, sanitizer bucket stored in other. CDI- sinks cleared for hand washing.

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 . Jalapeño cream cheese, tempeh, and pulled chicken held past seven day maximum from prep date. CDI- all voluntarily discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Commercially vacuum packaged seared ahi tuna, received frozen, found in intact package in prep cooler, thawed. CDI- packages cut open while on site.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop found with handle laying in food in prep top.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety: Facility does not have updated list of reportable illnesses on employee Health Policy. CDI- sent updated EMP to facility.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Turkey meatballs uncovered in WIC. CDI- covered.

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. Ricotta cheese opened previous day not date marked. CDI: allowed to date mark. 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 on date marking please visit: http://meck.co/FoodSafety: Found numerous TCS foods requiring date marking to be held more than the 7 day maximum. CDI- all expired food voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Smoked salmon on Brunch Menu not included on Consumer Advisory. CDI- added to menu while on site.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fly noted in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Cans of food stored on floor under dry storage shelves.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee with watch on wrist.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: In reach-in freezer, found raw meatball mix in zip loc bag, commingled with RTE foods. Raw TCS proteins may be commingled in a freezer with RTE food but must be in an intact, original packaging. CDI- items re-arranged in freezer for segregation.

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: Roasted garlic dated 8/26. Hot pickled cucumbers dated 8/11. Crab dip dated 8/17. CDI- All voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Seared, blackened Ahi tuna not disclosed as being undercooked on menu. CDI- menus are weekly. Correction made and printed while on site. Brunch menu has shrimp and grits designated on Consumer Advisory. Shrimp is fully cooked.

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. Flour scoop with handle down in flour.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese dip with cooked tomatoes hot holding at 128F. CDI - PIC reheated cheese dip to 165F. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individual serving cups of crab dip stored above container fill line in flip top cooler. Cups of crab dip in bottom of container were 40F. Cups found above fill line were 45F. CDI - PIC moved all containers of crab dip to reach in cooler to rapidly cool to 41F or less. PIC was advised to not overfill containers. -1.5 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed platter of chicken wings in walk in cooler without protective covering. CDI - PIC provided cover. -0 points-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no working thermometer in walk in cooler. Digital thermometer was no longer functioning. PIC stated that thermometer will be repaired. CDI - PIC placed a thermometer inside walk in cooler. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler without functioning light and without functioning thermometer. Recommend repair. -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 food residues and soil on non-food contact surfaces of mixers, blenders, and slicers stored under prep table. Recommend higher frequency of cleaning or removal if equipment is not used. -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 splash and residues on FRP near mechanical dish machine. Recommend higher frequency and more thorough cleaning. -0 points-

6-303.11 Intensity-Lighting - C Observed no working light in walk in cooler. PIC said that light and digital thermometer had malfunctioned. Light intensity shall be at least 10fc at a distance of 30 inches above the floor in walk in refrigeration units. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of beer cheese with diced tomatoes and cooked onions at steam table with a temperature of 110F. CDI - PIC reheated beer cheese to 169F. -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 crab dip dated 8/9, slaw dated 9/3, and sliced ham dated 8/28 in walk in cooler. CDI - PIC voluntarily discarded items. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled container of unknown substance in dish pit area. Substance was later identified to be bleach disinfectant. CDI - PIC labeled spray bottle with name of contents. -1 point-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwash sink near walk in cooler with pink build up. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-301.11 Keep hands and arms clean. -P Observed employee using ungloved hand to touch phone surface resting on food prep surface while in the act of food prep. CDI - Employee washed hands following correct procedures and a discussion was hand with PIC about when to wash. -2 points-

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 gallon jug of milk in reach in cooler. PIC stated that the jug had been in reach in since yesterday. CDI - PIC labeled the milk with the appropriate date. -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 container of hot dogs wrapped with bread dough being held in flip top unit at 50F. PIC stated items were prepared about 1 hour prior to inspection. Observed two tightly sealed containers of crab dip prepared approximately one hour before inspection at 48F. CDI - Bread dough wrapped hotdogs were moved to walk in cooler to quickly cool to 41F or less. Lids of crab dip containers were removed. After 30 minutes the hot dogs had a temperature of 43F and the crab dip had a temp of 43F. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee using phone during the act of food preparation. Observed second employee with cell phone keeping phone in contact with apron. Recommend designating an using an area for storing employee possessions during the act of food preparation. -0.5 points-

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 staff recontaminating hands at faucets after washing. CDI- instruction. 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: Employee at dish machine going from working at dirty side of machine to handling cleaned equipment and utensils without a hand wash. CDI-discussion with staff and PIC, hands washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer in 3-comp sink in use at 50 ppm. CDI-Staff will use properly sanitizing dish machine sanitizing items normally processed at 3-comp sink.

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: Whole pork loins cooling at in walk-in 98 F. Ninety minutes later loins were 78 F. Loins allowed to be sliced and immediately cooled to 60 F after being placed in walk-in.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Cooked salmon on cart in kitchen at 104F upon arrival. PIC stated salmon would be served shortly (20 min). Forty -five minutes later salmon was still unserved in same location at 74F. Do not allow food to sit for long periods of time when not in process. CDI- salmon was placed in oven and was reheated to 170 F before serving.

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: Found pickled green tomatoes dated 11/22. Egg yolks dated 11/18. egg whites dated 12/1. Chicken jus 11/21. pork jus 9/28. Turkey jus 11/22. Beet brine 11/22. Potatoes 12/2. Garlic confit 11/21. CDI- all 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: Whole pork loins cooling at a rate of

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of chicken holding above 43F in flip top. Chicken below fill line was holding at 40F. CDI - PIC discarded top layer of chicken.

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 milk without date mark. PIC was not able to identify when milk was opened. Observed sliced tomato without date mark; PIC stated tomato was cut the previous day. Observed nduja spread without date mark; PIC stated it was opened 2 days prior. CDI - Milk was voluntarily discarded. Tomato and nduja spread was correctly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese with 5/1 date label, 3 containers of pimento cheese with 5/12 date mark, and belly brine broth with 5/8 date mark. CDI - All items 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 blanched brussel sprouts, cooked brussel sprouts, and cooked sweet potato fries cooling on speed rack at room temperature. Cooked brussel sprouts started cooling at 12 pm and were 68F by 2:22 pm. All items met first cooling parameter. CDI - All items relocated to speed rack in walk in to cool rapidly for second cooling parameter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine in need of cleaning. Increase cleaning frequency. CDI - Employee removed and cleaned filters and covers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork bacon stored above ready to eat, packaged goods in the walk in cooler. Items re-arranged by employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight food residue and sticker residue present on clean metal and plastic containers. Items were re-processed during insepction by employees. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the bar area dish machine dispensing at 0ppm due to an empty container. Container changed during inspection, proper concentration observed. Dish machine sanitizer concentration must be verified to be within limits before beginning use of the machine for wash, rinsing and sanitizing dishware.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to provide documentation or discuss all required parts of the employee health policy. VR- provide documentation of training within 10 days.

6-301.14 Post a handwash sign at each handsink. Observed handwashing signs missing at kitchen handsinks. CDI- provided copies.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxes of produce, such as zucchini stored above washed and cut bags of broccoli and cauliflower. CDI by moving zucchini.

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 hard boiled eggs dated 11/19, chickpea salad dated 11/23, in house garlic and oil 11/19 and cooked garlic confit 11/19. CDI by voluntary disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles and connected dishmachine chemicals missing labels in the bar area. CDI by labeling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer containers stored on the floor of the kitchen and the bar.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine sanitizer test strips available for chlorine sanitizing dishmachines. VR- provide within 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no designated area for employee personal items. Observed employee hats, coats, bags, cell phones, etc stored with dry goods and clean equipment.