LEGION BREWING

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed handsink in dish pit area broken and unable to provide water. Per previous inspection and verification visit, sink has been broken since at least April, and a technician was in the process of repair. REHS stressed the importance of maintaining a working handsink in the dish area to ensure dish washing staff do not inadvertently contaminate clean dishes with dirty gloves or unwashed hands. Repair necessary. 10 day VR required. Repeat. 2 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy tomatoes and blueberries in WIC during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburgers being stored behind RTE hot dogs in prep unit drawer during inspection. CDI - PIC corrected order. All other storage in facility compliant. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed par-cooked duck in WIC during inspection. Per PIC, duck is cooked to 145F, cooled down, and is reheated to order. CDI - PIC voluntarily discarded duck. Repeat. 1.5 pts.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed a multitude of items missing asterisks leading customers to the consumer advisory spread throughout various versions of facility’s menu during inspection. Correction necessary. 10 day VR required. 0.5 pts.

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 various items cooling while in deep, covered plastic containers during inspection. Observed various roasts cooling without being broken down into smaller pieces. All items were cooling sluggishly. See temperature chart. CDI - PIC amended cooling methods to hasten cooling. All items began cooling rapidly. Repeat. 1 pt. Risk Control Plan to be discussed if no improvement by next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled storage bin containing mustard seeds in back prep area during inspection. Ensure all working containers are labeled to easily identify their contents. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a multitude of flies throughout kitchen area during inspection. More frequent or thorough pest control necessary. 0 pts.

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 various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC segregated. 0 pts.

4-501.11 Maintain equipment in good repair. Observed door on back prep unit broken and unable to remain closed without intervention. Repair necessary. Repeat. 0.5 pts.

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 tiles behind back flattop during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink in dish area not functioning. Drain pipe is not attached to sink. VERIFICATION REQUIRED.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. Observed sheet pan of “grill marked” steak kabobs. PIC performed searing process for EHS during inspection. EHS observed steak kabobs only reach 108F on the surface and no complete color change. Facility does not have parcooking approval/procedures. CDI: PIC voluntarily discarded items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top/unit at back cook line above 41F. Ambient air of unit was 44F. VERIFICATION REQUIRED. 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 .

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 cut cabbage cooling at a rate of 0F/min inside prep unit drawers. CDI: Cabbage was moved to walk in cooler to cool. 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 .

4-501.11 Maintain equipment in good repair. Observed torn gasket on hot box door.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed hand sink by oven leaking.

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 wall tiles missing behind flat top at back cook line. Repair.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed spoiled heavy cream in beer walk in cooler. CDI: Item was voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored over washed produce/ready to eat foods in main walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken cooked to a maximum temperature of 161F. Observed fish cooked to 135F. Items were not ordered undercooked. CDI: Chicken was cooked until above 165F, fish was cooked until above 145F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomatoes at 42-43F after more than 4 hours of cooling. CDI: Item was voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Mac and cheese and collard greens hot holding below 135F. CDI: Collards were voluntarily discarded, Mac and cheese was reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed all items in pizza prep unit being held on TPHC without time labels. CDI: Time label was placed on items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with sanitizer not labeled. CDI: PIC labeled item

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 tomatoes cooling in prep unit for more than 4 hours. Observed beef roast cooling at a rate of 0.08F/min inside walk in cooler in large portions. CDI: Item was moved to freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and spice containers not labeled. CDI: Items were labeled.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near oven leaking. Repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed malfunctioning soap dispenser at dish area. CDI: Pump sump was provided.

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 ground beef being stored over whole muscle intact beef inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tuna ceviche salad with no asterisk on main menu. Tuna is served raw. VERIFICATION REQUIRED.

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 pizza cooling at a rate of 0.04F/min inside walk in cooler on sheet pans tightly packed on rack located near walk in cooler door. CDI: sheet pans were spread out on rack and rack was moved away from the door. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawed out inside walk in cooler with ROP packaging still intact.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying utensils.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelving in dish area and dry storage area.

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 minor food debris build up in bottom of reach in freezers. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed produce inside of a salad spinner stored as clean. CDI - Item was removed to be rewashed.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the bottoms of prep cooler 1 and 2 above 41 degrees. Establishment currently uses TPHC for the tops of the units with minimal storage underneath. All items in the bottoms of the unit will go on 4-hour TPHC until the unit is repaired.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one bag of cooked corn past the 7-day date marking. CDI - Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no labels. CDI - Chef labeled them during inspection.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed one reach-in cooler and a small glass dish machine that are not working. Observed both prep coolers above 41 degrees. Observed rusting shelves in the walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3-compartment sink faucet.

REPEAT 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. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a package of raw chicken stored above ground beef in the walk-in cooler. Observed raw salmon stored above cured ham in the walk-in cooler. CDI - all items were moved to the correct order. Improvements made from previous inspection.

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 two squeeze bottles without labels.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet or soiled wiping cloths stored on prep surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in a prep cooler with stickers still attached.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper towels and napkins stored in the employee restroom.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed rusting shelves in the walk-in cooler. Observed one spatula with a melted handle.

5-202.14 A backflow prevention device shall be used according to its design standard. Observed an ASSE 1001 backflow device on the mop sink that is not designed for continuous pressure. Water was being turned on by a secondary faucet. CDI - Water was turned off by the main faucet nozzles to prevent backflow.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee wash hands for 5 seconds and then dry hands. CDI - Employee was educated and he rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels in the employee restroom. CDI - Manager provided during inspection.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed the only Clam shellfish tag missing the date from when it was last sold. CDI - Manager will look up the date from when the clams were prepared and write the date on the tag.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 steak stored above squash in the walk-in cooler. Observed raw chorizo stored above deli meats in the walk-in cooler. Observed chicken stored above sausage in the walk-in cooler. CDI - All items were moved to the correct order.

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 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 open bologna missing its date mark. Observed pepperonis, prosciutto and deli turkey past its 7-day date mark. CDI - Items were voluntarily discarded. Improvements from previous inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket stored on the top of a rolling cart with food items. CDI - Bucket was moved to the bottom.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wet and soiled wiping cloths stored on prep surfaces. Improvements from previous inspection.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed missing waste bins at each hand sink in the kitchen.

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 Meatballs, cooked onions, and short ribs past the 7-day date mark in the walk-in cooler. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of chemicals without labels. Observed 2 sanitizer buckets with no label. CDI - Executive Chef labeled during inspection.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs being stored in undrained ice on the salad prep cooler. CDI - Ice was dumped from the container.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on counters of the kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s on the prep line with stickers still attached.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one small cutting board with deep cuts and stains.

5-202.14 A backflow device shall be used according to its design standard. The backflow prevention device on the mop sink is not rated for continuous pressure. (ASSE 1001) The water was being cut off by the secondary nozzle instead of the main faucet. CDI - Faucet was turned off with the main faucet handles.

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 Observed employee take drink of beverage then proceed to food prep area without washing hands. Employee washed hands after EHS intervention. CDI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Shredded pork and sausage less than 135F. Products discarded. CDI

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 sliced cheddar at sandwich prep station stacked above rim of pan above 41F. REPEAT Observed shredded lettuce in prep top and sausage in cold drawer above 41F. Items placed in cold hold units 30 minutes prior. Items moved to walk in to quick chill to 41F or below. CDI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit:http://meck.co/FoodSafety Observed mechanical dishmachine measuring 0ppm chlorine. Ecolab was called during inspection. Machine operating properly before end of inspection. CDI

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray nozzle at dish machine pre wash below the flood level rim of sink. Adjust sprayer nozzle to provide sufficient air gap above flood rim. PIC placed sprayer above flood rim until repair is made. CDI

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand wash sink by tea dispensers being used as a dump station (ice in drain). Sink may only be used for hand washing. CDI - PIC ran hot water to melt ice then sanitized sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black debris on top inside surface. Clean frequently to prevent buildup.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meat loaf in hot box at 116F. Per PIC items are reheated before being placed in hot box. Item was placed in hot box no more than 45 minutes prior to inspection. All other items were above 135F. CDI - Meatloaf was placed back on grill where it was reheated to above 165F.

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 sliced tomatoes and sliced cheese in grill station above 41F. Observed sliced cheddar at sandwich prep station stacked above rim of pan at >41F. CDI - grill station items were moved to WIC to rapidly cool down. PIC voluntarily discarded the sliced cheddar and replaced with pan only half full. - 3 - REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles placed in secondary containers without labels attached. Spray bottles were labeled with contents during the inspection. - 1 - 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 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 pork, preportioned in plastic bags, in prep unit above 41F. PIC and employee stated that pork had been portioned prior to inspection. CDI - PIC had employee place items on sheet pan and placed in WIC to finish cooling. - 1 - REPEAT

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. Ensure that foods placed inside of secondary containers are labeled with the common name of contents. Observed oil in secondary containers without label attached. CDI- Labeled during the inspection. - 1 - REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies around dish area and back prep line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep tables throughout the kitchen. Store wiping cloths in sanitizer between uses. CDI - PIC instructed employees on proper storage of wiping cloths and they were moved to sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Ensure all dishes and utensils are fully air dried before stacking. EHS demonstrated pyramid stacking as an option to air dry dishes. - 1 - REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray nozzle at dish machine pre wash below the flood level rim of sink. Adjust sprayer nozzle to provide sufficient air gap above flood rim. CDI - PIC placed sprayer on hook above flood rim and instructed dish wash employee to return the sprayer to this location between uses until repair is made. - 1 -

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. Cooling of tcs foods shall take place within a total time of 6 hours. Observed pimento cheese with no drop of temperature after 31 mins of time passed. Observed pork butt with no temperature drop after 32 mins. CDI- Pimento cheese was broken down on to a sheet pan and spread thinly to cool at a faster rate. Pork butt was broken down in to smaller portions to cool at a faster rate. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(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 steak, marinated chicken, kimchi, short ribs, ground burgers, and soy burgers above temperature threshold. See temperature chart. These foods were cooled down using walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles placed in secondary containers without labels attached. Spray bottles were discarded during theinspection

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 pork butts cooling in bulk sized amounts. Observed pimento cheese compacted in small bowl causing food to not cool at a faster rate. Pork butts were broken down in to smaller portions. Pimento cheese was spread thinly on a sheet pan.

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. Ensure that foods placed inside of secondary containers are labeled with the common name of contents. Observed salt and oil in secondary containers without labels attached. CDI- Labeled during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Ensure all dishes and utensils are fully air dried before stacking.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a team member leave outside of the walk in cooler and go directly to prepping foods. CDI- REHS educated. Team member was asked to wash hands and change gloves after leaving walk in cooler. When washing hands ensure that team members are using paper towels or another approved barrier to turn off the faucet. Team member rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Ensure that hand washing sink is available at all times and used for the sole purpose of hand washing only. Observed hand washing sink with chemical spray bottle stored inside during the inspection. CDI- PIC removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed a hand washing sinks without soap present to carry out hand washing. CDI- Soap provided by PIC during the inspection.

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 tomato jam, grilled chicken breast, steak kabob, bagged steak, and pickled tomatoes all above temperature threshold of 41F. Items in between 42-45F were cooled down during the inspection. Items above 45F were 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: 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 foods still in the cooling phase moved to prep stations. Observed bagged steak and wings cooling inside of the walk in cooler. Ensure that foods are cooling down using approved manners to cool at a faster rate.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer inside of bucket not at the correct concentration. CDI- Sanitizer was remixed for the sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Ensure all dishes and utensils are fully air dried before stacking. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer drying dishes with a cloth during the inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored in metal sleeve without protection. Single service cups were covered during the inspection. CDI- A lid was applied to the metal sling holding single service cups.

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 air drying shelving for food contact surfaces with build up left attached.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored out on air drying dishes shelving. Ensure that employee goods are stored in a designated location for storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sink and surface sanitizer at 3 comp sink and at the mop sink dispensing at a higher concentration than what manufacturing label says. Maintenance has be notified and will come tomorrow to fix. Facility is to wash dishes and utensils through the dish machine until dispenser is working properly. VR within 3 days to ensure dispenser is dispensing at the correct concentration. REPEAT VIOLATION -1.5- no points escalated due to improvement from last inspection.

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 fingerling potatoes and artichoke dip in the hot box at 130F and 114F. CDI: potatoes reheated to 198F during inspection and artichoke dip voluntarily discarded Observed beer cheese at 129F. CDI: beer cheese reheated to 184F by end of inspection. -1.5-

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 several TCS foods in the walk in cooler cooling in deep plastic containers and tightly closed. CDI: TCS foods moved to sheet pan to cool quicker. REPEAT VIOLATION -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple dishes wet stacked. Ensure all dishes and utensils are fully air dried before stacking. REPEAT VIOLATION -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety "Discussed with PIC rule regarding written plan for vomiting or diarrheal events. PIC have a written plan but stated that they have employee health policy in place. Emailed PIC vomit/diarrhea clean up plan and poster. Also discussed and emailed changes to the employee health policy."

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC getting ready to don gloves without washing hands. REHS made an on the spot correction. PIC washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartender use hands to put lemon on drink.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed handwash sink in toilet without paper towel. PIC placed paper towel at sink. Observed soap dispenser at handwash sink not working. PIC provided soap at sink. Observed no handwash sign at third handwash sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed mechanical dishmachine at bar area measured 0ppm chlorine. Ecolab was called during inspection. PIC discontinued use of dish machine. The bar has two dish machines and will use the only one dish machine. No escalation of points due to the establishment having an additional dish machine at the bar. Ecolab is replacing parts on the dish machine that is not being used on 12/09/2021. REHS will return to verify dish machine. ***Repeat violation***

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 Observed incorrect date marked on food in walk in. Food service worker corrected date on 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed deep sealed container of food in walk in cooling. Observed food in walk in overly stacked on rack. REHS discussed with PIC methods of cooling that will allow the desired 41F or below temperature to be achieved.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service worker wearing a watch during food preparation and another wearing multiple rings and a bracelet during food preparation. PIC instructed food service workers to remove jewelry.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 spoon laying/stored inside quinoa in walk in. PIC removed spoon from food in walk in.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Allow to air dry before stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters without drain plugs and open. PIC closed dumpster and will contact waste management to replace dumpsters without drain plug.

REPEAT VIOLATION: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one handsink at back by dish area blocked by fan and another one on prep line blocked by speed rack. CDI: items relocated hand handsinks made accessible. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at one of the handsinks at the bar. CDI: soap made available.

REPEAT VIOLATION: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed mechanical dishmachine in kitchen and at bar area measured 0ppm chlorine. Ecolab was called out and was on site while EHS typed up. CDI: both dishmachines were repaired by technician and now concentration observed at 100ppm.

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 sheet tray of pork and mashed potatoes made yesterday without date mark inside WIC. CDI: items properly dated. 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 incorrect date on tomatoes and dates that had rubbed off on noodles and potatoes inside sides cooler. CDI: proper dates placed on products made yesterday. Observed pork dated 9/11, roast beef dated 9/10, and ham dated 9/14 with expired dates past 7 days in 3-door back cooler. CDI: products were discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed asterisk missing from brunch menu for undercooked items served. VR by 10/2/21

3-501.13 Use approved thawing methods. Observed ground beef thawing under water that was 81F. CDI: ground beef moved to the cooler to thaw properly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on bread crumbs, brown sugar, regular white sugar, and flour bins. CDI: bins were labeled properly.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at bar area. Discussion with PIC to contact pest control company for treatment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet and soiled cloths stored on prep surfaces throughout kitchen.

REPEAT VIOLATION: 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 bowls stored inside breadcrumb and flour bins. Improvement noted. Scaled back points. No issue with utensils in room temp water on this inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked on back dish shelf.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed food stored directly on top of charcuterie wooden boards some that are not in good repaired. Some of the wood observed cracking and slightly damaged. 4-501.11 Maintain equipment in good repair. Observed shelving in WIC starting to rust.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple uncovered employee drinks stored on prep surfaces throughout kitchen. CDI-EHS discussed proper drink usage and storage. EHS had PIC identify areas for employee drink storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed designated handwashing sink next to steamer blocked by speed racks in kitchen. CDI-speedracks moved by PIC. Keep all handwashing sinks accessible at all times.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one pan of raw brisket stored above cooked beef on speed rack in walk-in cooler. CDI-PIC had raw brisket rearranged. This was the only storage violation observed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dish machine at bar area measured at 0 ppm chlorine. EHS observed utensils in unit and was told by bartender the unit has been in use today (06/28/2021). CDI-PIC had the chemical solution replaced and EHS observed concentration at 50 ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses and pico stored in ice bath at cook line with temperatures above 41F. CDI-PIC had items moved to walk-in cooler to cool to 41F or below. EHS discussed using TPHC for those food items and how to properly setup an ice bath to maintain temperatures at 41F or below. PIC will continue to use ice bath.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies (fruit and house) throughout establishment. The backdoor was open during delivery with air curtain installed and operating properly. EHS did not observe another outer opening for flies to enter. EHS recommends contacting a licensed pest control operator to address issue.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in 110F water on top of cook area hotbox. CDI-PIC had utensils moved to warewashing area for cleaning and sanitizing. EHS discussed approved methods with PIC. REPEAT

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 Hot pickled pickles dated and expired for 7 day hold window. CDI- Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory missing disclosure for undercooked items on menu. VR.

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

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. In use utensils stored in sanitizer water. CDI- Brought to dish machine.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Red sigle service cutting board scarred and in need of replacement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal sweaters, backpacks , etc stored throughout kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken breast, change gloves, and did not wash hands in-between. CDI- Employee was educated on proper handwashing. Employee removed gloves and washed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle wood for oven, then touch sliced cheese and raw shrimp with out changing gloves and washing hands. CDI- Employee was educated on proper handwashing. Employee removed gloves and washed hands.

4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C Observed one dish machine at bar area that was not registering sanitizer strength (at least 50 ppm) during inspection. Facility will not use dish machine until sanitizer strength is at least 50 ppm. VR- facility has up to ten days to repair unit. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-305.14 Food Preparation - C Observed employee handle wood for oven, then touch sliced cheese and raw shrimp with out changing gloves and washing hands. CDI- sliced cheese and raw shrimp were discarded.

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 1 employee wash hands for approximately 5 seconds, rinse hand, and turn off faucet with bare hands. CDI, EHS reviewed proper handwashing procedure with PIC and employee rewashed hands correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart. Food items were placed in walk in cooler to rapidly chill. EHS also educated PIC on filling food items below pan fill line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen near dish washing area.

4-501.11 Maintain equipment in good repair. Observed one prep top cooler reach in door broken. PIC is aware of issue and an work order has been put in for equipment.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee at the bar area cutting limes, touching the outside with bare hands. CDI-Limes were discarded into trash. REPEAT (1.5 points)

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Dish machine was not registering proper hot water sanitizing temperature (at least 160 F). Also, the meter on the dish machine did not rease minimum 180 F (136 F). CDI- Facility closed until ECOLAB representative could repair machine. Machine was repaired during inspection. Machine was change to a low-temp sanitizer with hot water. Also, Facility had other dish machine that were working properly. REPEAT (3 points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced lettuce, roasted corn, pork ribs, boiled eggs, sliced turkey, and meatloaf that were stored above 41 F. CDI- Items were placed in freezer and allowed to chill further. Pork ribs, and boiled eggs were denatured and discarded into trash. REPEAT (1.5 points).

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizing bucket stored on the floor. CDI- bucket was placed on bottom shelf.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting limes without washing them first. CDI-limes were discarded. (0 points)

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee bare hand ready to eat squash while it was being prepared and placed on plate for customer. CDI- Food employee was educated and touched foods were discarded. -1.5 points.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dishes were being washed in hot water dish machine while booster heater was off. This allowed for dishes to be washed in internal hot water that was not at least 160 degrees F. CDI- PIC turned booster heater on and hot water sanitizer dispensed at >160 degrees F. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw fish in refrig. drawer beneath grill was cold holding >51 degrees F. Employee stated that item was placed in refrig. drawer freshly after being prepped. CDI- Fish was taken to walk in cooler to cool. Refrain from cooling foods in reach in cold hold units. 0 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility is holding foods at time but lacked time as a public health template needed to back this process. EHS emailed a template copy to Chef to be filled out. REPEAT. - 1 point. Double points will be deducted moving forward if violation is not addressed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and sugar bins not labeled. 0 points.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sani buckets in bars on the floor. Advised to move to shelving/off the floor. REPEAT-.5 points.

6-303.11 Intensity-Lighting - C Replace blown bulbs in hood system above grill station. All lightning in prep areas shall be at least 50ftcd. 0 points.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC's certification has expired. He is planning on taking another class. After 210 days from permit issuance, 2 points will be deducted if certification is not held.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a bucket of uncooked potatoes stored under raw meats. Relocated to produce shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese sauce at 129-134F in steam table and beer cheese at 110F in small hot holding unit. Both were reheated above 165F during inspection.

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 succotash with a date mark of 10/1. Discarded during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Prepped pizzas are being held on time. No procedures are in place and no time was listed on speed rack. Time prepped was added to labels and a TPHC template was give to PIC to fill out and keep on site.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sani buckets in bars on the floor. Advised to move to shelving/off the floor.

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 bar utensils being stored in water. Service had not yet started so advised them to wash, rinse and sanitize before use.