SALUD BEER SHOP

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee drink atop cutting board on cook line.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of rosemary directly stacked atop basil in prep unit. CDI - Rosemary was re-located to appropriate storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed italian sausage, mozzarella, & salami held above 41F inside the pizza prep unit. Observed another prep unit holding ranch and crema (dairy containing) above 41F. Affected items were voluntarily discarded during inspection. REPEAT & 3 day VR REQUIRED to check that pizza prep unit is cold holding items below 41F.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed cans of household use RAID in chemical/linens closet. CDI - EHS advised to remove non-commercial use pesticides from establishment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flying pests in chemical/dirty linen closet as well as around area used to store potatoes and onions.

4-501.11 Maintain equipment in good repair. Observed pizza prep unit holding ambient temperature of 47F-48F.

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 food debris in bottoms of bus tubs that are storing clean utensils, lids, and squeeze bottles. Observed dust build up on fan on wall next to chemical/linen closet. More frequent cleaning to preclude accumulation of food debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with food debris present on the food contact surfaces. CDI - Slicer was washed, rinsed and sanitized properly. Observed significant improvement on cleanliness of dishes and equipment. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build-up on the interior of the ice machine.

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 diced beets, in covered plastic container, placed inside standing RIC the previous to cool overnight. Beets were observed at 47F at the time of the inspection. CDI - Beets were 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods (Sausage, corn, marinara, mozzarella, heavy cream) held above 41F inside the pizza prep unit. CDI - Items were placed inside the prep unit 1 hour prior and facility moved items to ice bath to rapidly cool. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink and surface sanitizer concentration too high. CDI - Employee filled sanitizer spray bottles from mop sink sanitizer which dispenses excessive concentration for food contact surfaces. Employee was instructed to get sanitizer for buckets from the sanitizer dispenser at the 3 compartment sink, which was dispensing at the proper concentration. 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 diced beets miss 4 hour cooling window placed inside RIC in covered plastic container. CDI - Voluntary Discard. Observed Roasted Garlic aioli with not temperature decrease in 1hour and 5 min time span. CDI - Item uncovered and moved to the WIC to increase 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed owner wash hands and did not use paper towel barrier to turn off the faucet and prevent re-contamination of hands. CDI - PIC educated on proper hand washing to turn off faucet and prevent contamination of hands. PIC then left kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces of pans used to cook focaccia bread and pizza dough with food debris present on the food contact surface of multiple pans stored clean. Observed pizza sauce residue on wire mesh utensils to scoop meatballs from sauce. Observed dishes stored clean in need of more thorough cleaning. CDI - Items moved to the 3 compartment sink to be properly w/r/s. EHS advised PIC to go through clean equipment and utensils and inspect for cleanliness. 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 build-up inside ice machine in need of cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at the dish machine bleaching out the test strip. CDI - PIC stated that the food employees prime the machine first thing in the morning and most likely contributes to the extreme concentration. Chlorine was observed at 100 PPM after running the machine multiple times. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink and surface sanitizer “bleaching” out test strip making strip completely yellow. CDI - Employee was instructed to get sanitizer for buckets from the sanitizer dispenser at the 3 compartment sink, which was dispensing at the proper concentration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sink and surface sanitizer “bleaching” out test strip making strip completely yellow. CDI - Employee was instructed to get sanitizer for buckets from the sanitizer dispenser at the 3 compartment sink, which was dispensing at the proper concentration. Sanitizer was replaced at the proper strength.

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 small handless scoop stored in cheese at salad prep.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken, chipped spatula, observed mesh wire utensil with loose/broken wire. CDI - Both items voluntarily discarded.

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 throughout the facility in need of cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and coffee stored with food and items for service. CDI - All items were moved to designated areas. EHS advised employee to designate employee food storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella cheese (44F), sliced tomatoes (43F), sliced salami (50F), creama sauce (48F) and blue cheese crumbles (44F) in prep units out of temperature. Per PIC and date marking, sliced tomatoes and sliced salami were prepped around opening at 1400. CDI - PIC moved tomatoes and salami to WIC for rapid cooling. PIC voluntarily discarded other out of temp foods. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer bucket in upstairs bar area with a concentration greater than 700ppm. CDI - bar PIC diluted sanitizer to correct concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes and sliced salami in covered pans in prep units. CDI - PIC moved tomatoes and salami to WIC and uncovered them. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket in bar area with sink and surface concentration more than 700 ppm. Be sure to check sanitizer concentration frequently.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal condiment cups wet stacked. CDI - PIC moved cups to 3-comp sink for w/r/s.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sink and surface sanitizer available to test concentrations. REHS provided strips to test 3-comp sink sanitizer solutions. CDI - PIC to order test strips for sink and surface sanitizer. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pesto, Half & Half, feta cheese and Roasted garlic held above 41F inside the pizza prep unit. CDI - Pesto and half & half were placed in prep unit within 4 hour window and placed in the bottom of prep unit for rapid cooling. Roasted garlic was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted garlic (5/6) and andouille sausage (5/6) held longer than 7 days. CDI - Both items voluntarily discarded. Observed improvement, however item has been out of compliance for 4 consecutive inspections if improvement is not observed in following inspection, the facility will be placed on a risk control plan for proper date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean dry storage shelving, observed building up in shelving.

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 missing vent cover above pizza prep area in kitchen.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed two containers of mozzarella cheese without date mark, held for over 24 hours. -CDI- PIC knew when items were opened and properly added date mark. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed opened bag of kale without date mark. PIC did not know when item was opened. -CDI- PIC voluntarily discarded the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple squeeze bottles lacking labels. -CDI- PIC added labels to items.

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 dark buildup along walls near pizza oven and behind equipment. Increase frequency of cleaning. -No point escalation due to improvement from past inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on shelf above clean dishes. -CDI- PIC moved phone to prevent contamination.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee touch soiled trash can and return to food prep without washing hands. CDI - PIC intervened and food employee washed hands properly.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy heirloom tomatoes inside the WIC. CDI - PIC voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored above RTE foods inside the WIC. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked in the clean dish rack with food debris. CDI - PIC removed pans to properly re-wash. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0 PPM. 3 day verification visit required. No point escalation, ECOLAB on site before EHS left. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks in the reach-in cooler upstairs and cheese in reach-in cooler downstairs kitchen all temping above 41F. CDI - PIC voluntarily discarded milks. Cheese was separated into smaller pans, for rapid cooling, since item had not been placed inside RIC exceeding 4 hours. No point escalation, observed significant cold holding 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken wings that were opened yesterday, but bearing no date. Chicken wings come in frozen, precooked. Observed excess cut melon with no date marking, prepped today to use the following day. CDI - Both items were properly date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 opened bad of precooked meatballs that had no date and PIC did not know when they were opened. CDI - PIC voluntarily discarded. No point escalation, improvement observed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC items (eggs, cheese, and chicken) not marked with 4 hour discard time. CDI - Food employee marked food with discard time 4 hours from the time item was placed on TPHC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged chicken thawing in the prep sink with a water temperature of 73 degrees F. Product was not fully submerged under running water. CDI: Food employee resumed prep of chicken.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw shell eggs stored on the floor. CDI: PIC removed eggs off of the floor in the WIC and properly stored.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths not stored in sanitizer. CDI: Food employee placed wiping cloths in sanitizer bucket.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored inside the flour bin with the handle submerged. CDI: Food employee removed scoop.

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 the interior of RICs and RIC drawer in need of cleaning, throughout the kitchen. Observed soiled gasket in cooler drawer.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex bathroom with a waste receptacle without a covered lid.

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 the wall near the fryer with grease buildup. Cleaning needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink and dishwasher in downstairs kitchen not maintaining proper sanitizer concentrations. Observed sanitizer buckets in prep area at 0ppm. PIC switched to using bleach in three comp. Upstairs and bar dishwashers will be used in place of downstairs dishwasher. EcoLab contacted during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed salsa verde in RIC at 77F, prepped at 7 am with cooked green tomatoes. Informed PIC that salsa missed initial 2 hour cooling window. CDI - PIC discarded item. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza prep unit holding TCS foods such as mozzarella and pizza sauce above 41F, prep unit holding cut watermelon, sliced cheese, and other TCS foods above 41F, RIC holding cooked chicken, cut watermelon and salsa verde above 41F, and coffee bar back up cooler holding milk above 41F. PIC discarded items held out of temperature for longer than 4 hours and cooled down foods still within cooling window. Garlic and oil mix held at ambient temperature. PIC called maintenance during 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa in RIC past the allowed seven day holding time. CDI - PIC discarded items. Points not escalated due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed eggs and nacho cheese being held on time for breakfast foods not labeled with time to indicate when it needs to be discarded by.

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 watermelon in a deep plastic pan cooling from ambient in prep unit, and in a covered container in RIC. CDI - Placed prep unit watermelon on sheet tray in freezer to cool down, and RIC watermelon was uncovered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed half eaten blueberry muffin stored on top of cambro container of croutons. CDI - PIC discarded items.

4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine upstairs.

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 items in the prep cooler without date marks. CDI - Employee labeled during inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed roasted garlic and oil was being stored on a shelf at room temperature. Employee stated that they were unaware that it was a TCS product. CDI - Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bucket without a label in the upstairs bar. CDI - Employee wrote "sanitizer" on the bucket.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee with a large beard preparing food without a beard restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with a watch on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on the prep cooler cutting board.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes stored on the floor of the upstairs storage room.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee bathroom trashcan is missing a lid.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employee working in kitchen without training for Employee Health. Per food employee, facility call out procedure requires calling facility and reporting symptoms for exclusion. CDI - PIC trained food employee. -1- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed mushrooms stored directly above RTE chicken wings in rear RI cooler in downstairs kitchen. CDI - PIC moved RTE foods above unwashed produce. -0-

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 yogurt cooling from previoud day, after more than four hours at 46F. CDI - PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 cream cheese on prep table, cooked sausage and lox cold holding above 41F. CDI - PIC voluntarily discarded and cream cheese cooled. Per PIC, cream cheese will be placed on TPHC. -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 . F Observed covered bin of sliced chicken going up in temperature during cooling process in RI. CDI - PIC educated about cooling methods. Lid removed and cooling monitored. Observed yogurt cooling from previous day at 46F. CDI - PIC voluntarily discarded. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of melons and other TCS foods stored in standing water in prep unit. Keep bottom of cooler dry and have serviced to identify source of water. -0-

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 exposed straw at bar for use. Protect from contamination. -0-

4-501.11 Maintain equipment in good repair. Observed chipped containers used for food. Replace these.

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 chlorine sanitizer used in dish machine at 0 ppm while washing glassware in coffee bar. CDI - PIC used working dish machine in downstairs kitchen until repaired. -1.5-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned wrapped eating utensils stored under soiled dish collection bin. CDI - PIC moved to other side of cabinet. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed one container of cooked beets cooled overnight at 56F this morning. CDI - PIC voluntarily discarded. -0- 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 cut melon tray in bar cooler behind coffee bar cold holding at 46F. Per PIC, this product was placed in cold holding on 03/06/2023 and has not been out of cooler. CDI - PIC voluntarily discarded. Observed pre-cooked chicken, house made cilantro aioli, cream cold holding in baking station RI at 44-47F. CDI - PIC voluntarily discarded and EHS advised staff to place cooling products in order from bottom to top to ensure food properly vent hot air and do not warm product placed in cooler directly above. -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 . F Observed deep, overstacked, tightly lidded container of cooked beets cooling in RI below foods being held cold overnight. Foods directly above container and container of beets were all above 41F this morning. Observed deep portion of cut watermelon cooled overnight at 42F. CDI - PIC voluntarily discarded and EHS advised on proper cooling methods. -1- REPEAT Observed deep container of cut tomatoes cooling in RI at a rate of 0 degrees per minute. CDI - PIC split portion of tomatoes into two containers. EHS advised PIC about loos=ending wrapping during cooling process to help air flow around product for rapid cooling.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee working with exposed food while wearing fingernail polish. Gloves not used. EHS explained rule and provision to meet the rule. -0-

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 cooked meatballs, pizza sauce, cut tomatoes and other TCS foods cold holding in prep unit closest to pizza oven above 41F. Per PIC, these items have been in place through lunch. CDI - PIC voluntarily discarded and moved cooler further away from pizza oven. -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 . FObserved house made ranch dressing cooling at a rate of .02 degrees per minute in RI in baking station with lid in place in deep container. CDI - PIC split contents into multiple containers to cool faster. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee working with exposed food without wearing an effective hair restrain. Wear an effective hair restraint during food prep. -0-

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee at bar not use a barrier to turn off handle. CDI: EHS had employee rewash hands. REPEAT -2-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple containers of milk opened without date marking for more than 24 hours. Observed multiple containers of oat milk opened without date marking. CDI: PIC marked all containers with date of opening. -0-

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed working containers of alcohol based cleaner and peroxide at bar without labels. CDI: Employee labeled bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed first aid burn ointment stored above food prep table. CDI: PIC removed bottle and place in different area. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of Raid and box of Combat labeled for residential use only. PIC removed items from food establishment. -1-

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 no labels on oils, vinegar, or sauces at prep unit. CDI - PIC labeled these. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch. Remove watch when preparing food. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping clothes on counter at prep units. Keep in sanitizer between uses. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0 ppm Chlorine in upstairs sanitizer bucket.-0-

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can without lid in unisex restroom. Place lid on trashcan. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wiping gloved hands on apron between cutting RTE chicken breasts. CDI - PIC instructed handwashing. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed lettuce and other produce stored directly above RTE washed lettuce in rear RI cooler in downstairs kitchen. CDI - PIC moved RTE foods above unwashed produce. -1.5- REPEAT

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 chlorine sanitizer used in dish machine at 0 ppm while washing glassware in bar. CDI - PIC attempted to prime the sanitizer and contacted vendor for maintenance. Per PIC Jason, this machine was last scheduled for maintenance on Friday and was working. EHS reminded PIC to check machine daily to ensure proper sanitization. After prime, sanitizer was 100 ppm. -1.5-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Lox Bialy Sandwich with raw cold smoked salmon without a consumer advisory symbol linking the item back to the consumer advisory on the bottom of the breakfast menu. Currently, menu has a cross that is also used for Gluten Free items and other menu notes not associated with the consumer advisory. VR no later than 06/17/2022 to ensure consumer advisory symbol available for Lox Bialy Sandwich. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed two split gasket on reach in coolers in baking station and produce stations. Repair. -0-

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 buildup on gaskets of reach in coolers that are split. Clean often enough to prevent buildup. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease buildup on the walls above four tabletop fryers. Ensure these areas are cleaned often enough to prevent buildup. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observe no written procedure available for TPHC procedure used for quiche in upstairs area held for no more than four hours and then discarded. CDI - EHS educated PIC and sent template via email. Follow and have available for review during inspections. PIC filled out procedure. -1.5-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Lox Bialy Sandwich with raw cold smoked salmon without a consumer advisory. VR no later than 03/17/2022 to ensure consumer advisory available for Lox Bialy Sandwich. -.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 deeply stacked lox cooling in prep unit stacked above fill line. CDI - PIC reduced portion in one container and split portions in two. -0-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on ranch, parm and other sauces in one flip top near pizza oven. CDI - PIC labeled these. -0-

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 handles of citric acid powder in upstairs kitchen and port mash mix. Keep handles up for selection. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges in cutting board near toaster with buildup inside grooves. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed Employee Health Policy missing the Salmonella nontyphoidal requirement for reporting illness and exposure, CDI - EHS educated PIC, sent 2017 NC Food Code changes via email. -0-

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 Observed no written procedures for vomiting and diarrheal event cleanup today. CDI - EHS educated PIC about the requirements and sent information via email. -0-

5-202.12 Provide at least 100F water at handsinks. Observed 78F on hot water faucet after 5 mins of flushing at bar handsink today. CDI - PIC flushed hot water at all upstairs and downstairs fixtures and EHS advised to monitor hot water at handsinks to ensure there are no issues with hot water heater.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed lettuce and other produce stored directly above RTE washed lettuce in rear RI cooler in downstairs kitchen. CDI - PIC moved RTE foods above unwashed produce. -1.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to facility with hinge in open position without effective air curtain or other effective method of preventing entry from pests. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping clothes on counter and hanging on bottles located neat the handsink in upstairs coffee station. Keep in sanitizer between uses. -0-

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 buildup on reach in cooler gaskets in rear prep area on first floor. Clean often enough to prevent buildup. -.5-

5-205.12 Prevent a cross-connection between potable water and sewer drain. Observed effluent piping from coffee machine in upstairs kitchen down inside floor drain pipe. CDI - PIC elevated piping after EHS explained the risk associated with direct connections between equipment and sewer drains. -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed glass stored in basin of handsink at beginning of inspection. Per PIC, this glass is inverted nightly for bar fly protection. CDI - EHS reminded PIC to maintain access to handsinks during all hours of operation. Glass removed. Observed bar handsink upstairs blocked by bowl and other eating utensils. CDI - These items were removed. -1- 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in restrooms used by staff nor in upstairs bar at handsink. CDI - PIC emailed handwashing sign today.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lime, lemon and other produce stored above RTE foods in reach in cooler near 3-comp sink. CDI - PIC rearranged storage order. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low sanitizer concentration in upstairs bar dish machine after running unit 3 times. VR no later than 08/16/2021 to ensure bar dish machine reaches appropriate chlorine sanitizer concentrations. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in upstairs bar prep and cheeses in downstairs reach in cooler in baking station cold holding above 41F. Per PIC, facility does not know when cooler first registered out of temperature nor does facility currently do a morning temperature check of TCS foods. PIC voluntarily discarded all TCS foods above 41F. EHS provided Product Disposition sheet to PIC via email. VR no later than 08/16/2021 to ensure all TCS foods cold holding at or below 41F. -1.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed butane chemicals and insecticides stored above prep surfaces in both kitchens. CDI - PIC moved these to another location. -1-

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 tomato pie cooling at ambient room temperature for about 30 minutes and then placed in bakery case upstairs at 93F. CDI - PIC moved this to reach in cooler and monitored for cooling. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasoning at prep station in use without label identifying contents. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in both bars. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of disposable spoons stored directly on floor in upstairs receiving area below bus tub of soiled dishes. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting board at prep station in downstairs kitchen. Resurface or replace. -1- REPEAT 4-501.11 Maintain equipment in good repair. Observed split gasket on prep cooler in downstairs kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on cooling fan near baking station. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaks at 3-comp sink faucet and can wash at backflow preventer. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of milk, upstairs in the coffee bar with no DM. CDI-PIC DM>

4-501.11 Maintain equipment in good repair. Observed leak in the 3-com sink faucet. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board on a prep unit in need of replacing. (the one where the store desserts)

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 floors, walls, ceiling damaged and dry wall exposed upstairs. PIC did not sign due to COvid protocols.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled dishes under the prep table near the door. CDI- Dishes taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, kimchi, beets, and artichokes holding above 41F in the prep top units. CDI- Items discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of flour without a label. CDI- Flour labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. CDI- Sanitizer bucket removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishes soaking in sanitizer in 3 comp basin; quat sanitizer reading at 0 ppm. Quat sanitizer reading 0 ppm from dispenser. A Verification will be required within 10 days of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta and mozzarella without date mark. Employee stated they were both opened the previous day. CDI - Both items correctly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sweet potatoes date marked for 12/18; time/temperature window has expired. CDI - Voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held bucket of quat sanitizer at 0 ppm.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink on the shelf above the salad prep cooler. The drink was uncovered. CDI-The drink was discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of napkins being stored on the ground. CDI-The box was placed onto shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips onsite. CDI-The owner went out and purchased more test strips.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of chlorine sanitizer at the bar dish machine. CDI-Owner contacted ECOLAB to have the machine repaired. The technician is currently on the way. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the meat slicer. CDI-The slicer was properly cleaned and sanitized.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored directly on the ground. Have put on shelving.