BROWN BAG PIPER STATION

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy with missing sheet of information that includes restriction and exclusion agreements. CDI: EHS provided a complete health policy to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up water spray bottle at hand sink. CDI - PIC corrected and redirected employee to use sinks that are not for handwashing. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with food debris present. CDI: Dicer taken to dish area for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside ice machine. Clean more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple pans of TCS foods with temperatures below 135F being stored in two hot holding cabinets. PIC stated that foods had been in the cabinets for around two hours and were prepared prior to HH. hot holding cabinet ambient temperatures measured 155F-161F. PIC stated that all items are heated to 165F prior to being placed in hot holding. CDI: PIC instructed employees to put products back in ovens and on grill to reheat to 165F or above. EHS observed items reach 165F or above by end of inspection. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up sanitizer bucket with water from the hand sink. CDI - PIC coached employee in the moment. Employee used proper sink to fill up sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scoop stored in direct contact with salmon burger mixture. Keep all handles above the food.

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 hoses from chemical dispenser laying directly in basin of can wash. CDI - PIC lifted hoses so they have the proper air gap.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster missing doors. Dumpster is shared by multiple outlets. EHS advised to make sure doors are on when company delivers dumpsters.

6-303.11 Provide required lighting intensity. Observed lighting in WIC maintaining between 2.0 and 4.1 foot candles of light. 10 foot candles required. PIC has bought some lights that have improved the lighting from previous inspection, and PIC stated they will purchase more to increase the lighting. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various foods in hot cabinet 1 and hot cabinet 2 holding below 135F during inspection. All foods had been in units for less than 4 hours. Hot holding units showing signs of inability to hold foods at proper temperature during peak usage. CDI - Foods reheated to over 165F Repeat. 3 pts. 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 various foods being delivered for catering being held on time before being sent out for delivery. Foods were not marked with time they must be discarded by, nor are customers informed of time which they must consume or discard food by. Various items had been placed on time at 8:50am, despite being delivered to the customer at 12:45pm. CDI - Facility to begin informing catering customers of when food must be discarded or eaten by. Facility to ensure foods are not delivered with less than one hour left of TPHC window to further ensure foods are safe while being consumed. 0 pts.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility utilizing time to hold foods ordered for catering being stored on dining room tables during inspection. PIC stated facility had 30 catering orders during inspection, in addition to normal restaurant business. Estimated meals for the day roughly 800. Permit application states facility was projected to serve 200 meals per day. EHS observed WIC incapable of holding all cold items for catering in addition to regular restaurant foods. 10 day VR required for remediation solution. 0.5 pts.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths being stored in heavily soiled sanitizer during inspection. Ensure all wiping cloths are stored in sanitizer free of debris and soil. 0.5 pts.

6-303.11 Provide required lighting intensity. Observed lighting in WIC maintaining around 0.9 foot candles of light. 10 foot candles required. PIC stated repair is already under way. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked steak and mashed potatoes in steamwell holding below 135F during inspection. See temperature chart. Both items placed in steamwell around 10:30am. CDI - Both items reheated to over 165F during inspection. Repeat. 1.5 pts. Points not escalated due to vast improvement. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked fish being stored in direct contact with the bottom of another container of food in steamwell during inspection. Ensure all foods are stored in a manner that does not promote contamination. Repeat. 1 pt.

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 floors littered with food debris during inspection. Facility has made vast improvements in floor cleanliness since previous inspection. Repeat. 1 pt.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken in steamwell, and all TCS foods in hot cabinets holding below 135F during inspection. PIC voluntarily discarded chicken in steamwell. All food in cabinets had been placed there no earlier than 10:30 am and will be discarded by 2:30pm when the facility closes. EHS provided TPHC form, facility will utilize time over temperature for in house foods moving forward. Maintenance contacted during inspection for equipment assessment. 72 hour VR required. 1.5 pts 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 .

3-501.15 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 salsa, jalapeño corn bread mix, and Caesar dressing in WIC being cooled in deep, covered plastic containers in WIC. CDI - PIC moved all items to shallow vented pans to encourage rapid cooling. 0 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pans of lettuce stacked together with no barrier in between the bottoms of the pans and the food. CDI - PIC unstacked all containers. 0 pts.

4-501.11 Maintain equipment in good repair. Observed rusting on prep table legs and shelves, and shelving units in dry storage during inspection. Repair or replacement needed. Repeat. 1 pt.

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 and dirt debris caked onto floors all throughout kitchen and WIC during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

4-501.11 Maintain equipment in good repair. Observed bottom of prep tables heavily rusted during inspection. Repair or replacement needed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards in facility damaged with deep grooves and scuffs during inspection. Replacement or resurfacing needed.

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 shelves in WIC, exterior of prep unit, prep tables, and exterior of cooking equipment covered with food debris during inspection. More thorough or frequent cleaning needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors littered with food debris and covered in dirty footprints throughout entire back kitchen area and WIC. More thorough or frequent cleaning needed to preclude pest harborage. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and mashed potatoes in hot holding cabinet not maintaining 135F during inspection. PIC stated that food had only been in there for roughly 45 minutes. CDI - PIC moved food to oven and reheated to over 165F before placing back in hot holding. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed house made shrimp sauce cooling in WIC that had no change in temperature after 30 minutes. Sauce was in a large, deep plastic Cambro. CDI - PIC placed ice wand in sauce to aid 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken being stored on the ground in WIC during inspection. Ensure all food is stored at least six inches off the ground.

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 floors soiled and littered with debris during inspection. More frequent cleaning needed to maintain cleanliness. Repeat.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee touch face and glasses after causing and not wash hands before proceeding back to food preparation. CDI, employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed sanitizer bucket stored in front hand washing sink and employee fill sanitizer bucket at hand washing sink in kitchen. CDI, bucket removed to provide access to hand washing sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed sugar stored in torn bag. CDI, sugar transferred to covered containers.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed 1 piece of several pieces of chicken not reach 165 degrees F. CDI, operator placed chicken back on grill to continue cooking to grater than 165 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed peppers hot held at 117 degrees F. CDI, peppers reheated to 178 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed times not recorded for items held on TPHC. CDI, operator recorded time on sheet during inspection.

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 floors in need of cleaning in hard to reach areas in kitchen such as behind equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some foods in walk in cooler above 41 degrees F and milk cold held at 44 degrees F, sour cream cold held at cream cheese at 43 degrees F. PIC, adjusted thermostat and observed ambient temperatures drop after several minutes. Visit to ensure long term compliance and all TCS foods are maintained at 41 degrees F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed container of chili cooling in deep container. CDI, chili transferred to shallow uncovered container to rapidly 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 .

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 a bottle of oil not labeled.

4-501.11 Maintain equipment in good repair. Observed several lights not working under hood. Observed WIC not maintaining all TCS foods at 41 degrees F and below.

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 salmon in reduced oxygen packaging thawed being stored on shelf in WIC. PIC stated salmon was thawed under running water. CDI: PIC removed salmon from ROP to be processed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-commercial, non ANSI certified or equivalent RIF being used in kitchen. Replace Freezer with ANSI or equivalent certified freezer.

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 shelving on prep counter, used to store single use articles, between salad station and grill with build up of food soil. PIC stated shelving is scrubbed and deep cleaned once per week. EHS recommended more frequent cleaning to ensure single use articles and other food contact items are protected.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed an unwashed pineapple being stored on shelf in WIC above a pot of chili. CDI: Pineapple was moved to proper storage order.

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 sanitizer in bucket with wiping cloths with a high concentration level. CDI: Sanitizer was diluted to required concentration level.

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 build up of grease and food debris on floor in corner of kitchen behind grill area. REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed employee retrieve knife from trash can and change gloves without washing hands. - CDI - Employee removed gloves, properly washed hands, and donned new gloves.

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 grilled chicken breasts holding below 135F in hot well (see temperature chart). - CDI - PIC voluntarily discarded chicken.

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 large container of cheese sauce stored in WIC dated 09/19 which is beyond the allowed 7 day holding period. - CDI - PIC voluntarily discarded cheese.

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. - REPEAT - Observed multiple containers of spices not labeled. - CDI - PIC labeled all spice containers.

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. - REPEAT - Observed floors in back near dish machine in need of cleaning as well as walls throughout facility. Increase cleaning frequency to prevent buildup.

6-303.11 Provide required lighting intensity. - REPEAT - Observed 0 foot candles lighting in back of walk-in cooler. At least 10 foot candles is required in all parts of the WIC. Increase lighting intensity to maintain at least 10 foot candles in WIC.

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 . Immersion blender blade, 1 mixing bowl, and 1 cutting board had visible food residue on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Items taken to dish machine to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup along the top of the ice machine shield. Clean more frequently.

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. Spray bottles of oil and water at grill were not labeled. CDI - PIC labeled bottles. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of sandwich cooler. Ice dripping from condenser in walk-in cooler. Repair walk-in cooler and replace torn gaskets. 0 pts. REPEAT

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. Shelves in walk-in cooler and shelves below prep tables need to be cleaned. Clean more frequently. REPEAT

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. Caulking at dish machine drainboard is molded and needs to be removed and re-caulked. // 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. Floors throughout need to be cleaned. Floor in walk-in cooler and underneath pieces of equipment have heavy buildup on them. Clean floors more frequently. REPEAT

6-303.11 Provide required lighting intensity. Light out in walk-in cooler. Replace light. 0 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Melted cheese cooling in large plastic container at beginning of inspection. Cool TCS foods in shallow pans or smaller portions to facilitate rapid cooling. Cooling methods must be able to cool TCS foods within the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cheese sauce broken down into smaller containers.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Lemons at self-service area are in a container with tongs with a lid. This is not adequately protected against potential consumer contamination. CDI - Lemons taken away from self-service area and will be given to customers upon request. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on sandwich cooler door. Equipment shall be maintained in good repair. 0 pts.

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. Buildup present on shelves throughout establishment, especially in walk-in cooler and underneath grill. Bottom of hot holding cabinet has large accumulation of old food. Clean these areas at an increased frequency. REPEAT

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. Floors throughout kitchen need additional cleaning, especially underneath cooking equipment and in walk-in cooler. Mop sink walls need to be cleaned. REPEAT

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the clean-up of vomiting/diarrheal events. CDI - Establishment e-mailed sample policy to use. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - 1 employee drink observed on prep table at start of inspection. Employee drinks must be stored on a low shelf or separate area. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - PF - Mixer head, 2 spoons, and immersion blender blade all had visible food residue on them and stored as clean. Cutting boards stored as clean had staining on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be rewashed. If cutting boards can not be effectively cleaned, then they should be replaced.

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Cooked peppers in hot holding unit measured 110-120F. TCS foods in hot holding shall measure 135F or above. CDI - Peppers discarded. 0 pts.

3-304.14 Wiping Cloths, Use Limitations - C - 1 wiping cloth bucket measured less than 150 ppm quat. Sanitizer buckets must be 150-400 ppm quat. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gaskets present on sandwich cooler doors. Rusted shelves below cooking equipment tables. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Shelves need to be cleaned throughout establishment. Hot holding units have large amount of food debris in the bottoms and need to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Floor cleaning necessary throughout needed, especially in walk-in cooler and underneath sinks. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods in prep top unit holding above 41f including cut melon, cut tomatoes, lettuce, dressings, and more. No TCS foods stored in reach in portion of unit, however, ambient air temperature of the reach in at 52f. CDI - PIC noted that all items are stocked into the unit just before opening - items allowed to remain on unit until end of lunch then discard. PIC also noted that they may use TPHC for all items in unit as they routinely use all product in the unit during meal service and discard any leftover portions. Do not use the unit for cold holding of TCS foods until it has been repaired and is holding food temperatures of 41f or lower. If TPHC is to be used for items in the cooler, update existing TPHC procedures to incorporate these items.

3-501.15 Cooling Methods - PF. Observed assembled jalapeno corn casserole ingredients ambient cooling in deep bulk plastic container sealed with lid in walk in cooler. CDI - PIC removed portion of casserole to shallow pan and added cooling wand to remaining product to quickly chill. When cooling food, use methods that allow air flow to the food. Do not cool in bulk portions. Do not seal containers of cooling foods.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup, splatter, and residue on non-food surfaces of equipment throughout back of house including shelving, stand mixer, interior of heated cabinets, can opener holster, and more.

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. Flooring inside walk in cooler with debris and buildup present needs cleaning. Flooring in various areas in back of house areas with buildup. Baseboards and wall surfaces in back of house areas with residue need cleaning. REPEAT

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee chewing gum while handling food in back of house area. CDI - gum discarded. Do not chew gum while handling food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in server area with on paper towels. Dispenser not operating and no other source of paper towels available for hand drying. CDI - towels replaced. Ensure all hand sinks are fully stocked with soap and paper towels.

3-401.11 Raw Animal Foods-Cooking - P,PF. Observed beef steak removed from grill to pan for hot holding maximum temperature achieved 129f. CDI - steak placed back onto grill to above 145f. No consumer advisory is provided on menu. All raw protein items must be fully cooked to proper temperatures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked onions in hot well at 130f. CDI - PIC discarded. Maintain hot TCS foods at 135f or greater.

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 multiple TCS items which are kept longer than 24 hours in prep top cooler with no date marking including corn/bean salad, shredded cheese, cut spinach. CDI - PIC date marked.

3-307.11 Miscellaneous Sources of Contamination - C. Observed washed berries placed back into original retail packaging which has not been cleaned and sanitized. The berry retail packaging was then observed laying inside pan of spinach in prep unit. CDI - PIC placed washed berries into clean single service container and placed to the side of the prep unit. Do not place clean produce into unclean containers. Do not “nest” containers into clean produce which is ready for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer solution at less than 50ppm quat at front server station. Use test strips to check sanitizer concentration frequently. Maintain sanitizer in buckets for wiping cloths at proper concentrations. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Household countertop crock pot in use for hot holding at grill area. Hot holding equipment must be ANSI certified or equivalent.

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. Flooring inside walk in cooler with debris and buildup present needs cleaning. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple in use employee beverages without lid/straw sitting on prep surfaces throughout kitchen area. Employee beverages must have a lid and straw and be stored away from food or food contact surfaces.

2-301.14 When to Wash - P Observed employee handling food at line, change job duties and handle soiled utensils then change gloves with no associated hand wash. CDI - employee discarded gloves and washed hands. Observed multiple instances of employees working in food areas touching adjusting face masks and not washing hands. CDI - PIC told multiple employees to wash hands during visit due to touching face masks and hands washed. EHS recommends employees find alternate face masks that do not require adjustment.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior drop plate of ice machine with pink residue present needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of lettuce double stacked on top of another pan on prep top with temperatures at 52f. CDI - PIC removed to walk in to chill to 41f. Do not stack TCS foods beyond the cold holding level of prep top units. Keep extra food items stored in the reach in or walk in cooler until needed on the prep top.

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 In use bulk container of feta cheese in walk in cooler with date mark 9/29. CDI - PIC discarded. Ensure all TCS foods are discarded once they expire. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC in use for multiple food products during in house lunch service. Written procedures are posted but do not are not consistent with process in use or with menu items using TPHC. CDI - New TPHC procedures completed during inspection. Ensure that procedures are followed as required and that all foods using this process are listed on procedures. Foods must be discarded once time expires. No leftovers are allowed to be kept on site once TPHC time expires.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle labeled sanitizer with blue chemical inside. CDI - PIC discarded. Ensure working containers of chemicals are properly labeled as to contents.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Spray bottle of oil and squirt bottle of water grill side with no identification. Label all working containers of foods that are not easily identifiable.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch on wrist with food handler glove while preparing foods. Remove watches and bracelets from wrists when handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use sanitizer bucket at front line service are at less than 50ppm quat. Test sanitizer frequently to ensure at proper concentration. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed berries placed directly on salads for customer consumption without washing. Asparagus removed from bulk packaging and cooked for customer consumption with no washing. PIC indicated they do wash romaine prior to processing but not most other bulk produce items. Prior to preparing, wash all produce that is not received in ready to eat form.

4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair. Cooking pot observed at dish area with tape wrapped around handle. Cuisinart food processor with cracks in food contact surfaces.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed residue on exterior surfaces of utensils stored as clean. Dark residue/splatter/buildup present on exterior surfaces of equipment, shelving, prep table legs throughout needs cleaning.

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. Flooring under and behind equipment and inside walk in cooler with buildup needs cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a box in front of the hand washing sink in the kitchen area. CDI. PIC removed.

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 tomatoes, lettuce in Prep unit with no date marks on them. CDI. PIC date marked it. 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 beacon in WI with a date mark with window has expired. CDI. PIC voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths with on the surface out of sanitizer container. CDI. PIC placed it in sanitizer bucket.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use articles in the front stored directlyy on the floor. CDI. PIC removed.

2-301.14 When to Wash - P Employees observed donning gloves before working with food without washing hands prior. Employees must wash hands when donning gloves each time. CDI. Employees washed hands and changed gloves. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled peppers and mashed potatoes in hot holding units found below 135F. CDI. Foods were reheated during inspection to >165F. Repeat violation.

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 Time procedures are in place and in facility. Logs are currently being used for ALL food items on TPHC, but are not being filled out for all foods when placed on time control. Chopped cabbage observed on shelf with no time stamp or log entry. PIC and inspector agreed time logs will still be used for catering orders on time control but tape with accurate times stamps for in-house foods on TPHC will be used. Ensure cold foods are at 41F before placing them on TPHC. Repeat violation.

4-205.10 Food Equipment, Certification and Classification - C Domestic freezer being used that is not ANSI/NSF certifed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Grill area needs more frequent cleaning.

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 a food employee turn faucet off with their bare hands after handwashing. CDI by intruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat pre-washed produce in walk in cooler. CDI, foods relocated for proper storage. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken and onion hot held below 135 degrees F. CDI, chicken overstacked and below 135 degrees F voluntarily discarded by PIC and onion reheated on flat top unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salads prepared for catering on table held above 41 degrees F. PIC stated facility using TPHC. Observed no written procedures available for catering items held using TPHC but a time log. Items on time log did not have accurate start time when. Observed cut cabbage held at 45 degrees F. CDI, cabbage relocated to walk in cooler to rapidly cool. Per guidance from the State, no points to be deducted on first inspection under new regulatory requirements. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no TPHC procedures available for catering items that PIC was stated were prepared using TPHC. Observed in-house TPHC items not accurately identified with start time. Vr to ensure that proper procedures are prepared and followed for use of TPHC.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed packaged brownies at counter without required labeling. CDI, PIC removed from counter self-service and stated staff to be handing it to the consumer upon request.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 sanitizer bucket at 50ppm quat.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed single-service cups furnished for consumer self service uncovered / unprotected. Ensure approved dispenser used or cups are kept in original protective plastic packaging and covering the lip contact surface.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 6 lights out under hood ventilation system.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors and behind equipment and some shelving in kitchen.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed 1 food employee filling sanitizer container at handwashing sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over RTE food. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed some black soil residue on nozzle of sweet tea nozzle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pork hot held at 120 degrees F. CDI, pork reheated to 191 degrees F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed time chart used for items such as lettuce, cabbage and cheese held using Time as stated by PIC. - CDI, provide written procedures for items. Handout provided to operator.

7-201.11 Store toxic materials to avoid contamination. Observed cleaning agents stored above disposable towels. CDI, chemicals relocated for proper storage. CDI, chemicals relocated. -P - Observed quat sanitizer above 400ppm. CDI, sanitizer diluted to required concentration. 7-204.11 Sanitizers, Criteria-Chemicals - P

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 handles of utensils stored in contact with food. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands stored on shelf in freezer unprotected / uncovered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chili that was stored frozen lack a date mark. Ensure that all foods that are cooked and frozen the same day contain a prep date. CDI-PIC voluntailry discarded product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a oil bottle with lack of proper labeling.

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 utensil tong being stored on the oven handle. Also recommended that scoops used for food be stored in 135 degree water or time labled to not exceed 4 hours.