GRAHAM ST PUB & PATIO

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink. CDI- Paper towels placed at sink.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in tall reach in.

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 outside of tall reach in cooler and freezer in need of cleaning.

6-303.11 Provide required lighting intensity. Observed no light in parts of the walk in cooler. Get more light for walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener in need of cleaning. CDI- Can opener taken to be cleaned. Clean can opener after use, within 4 hours. 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 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer heavily soiled while stored. CDI- Thermometer cleaned. Clean thermometer after use, before storing.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed wings dated 12/23 and marinara dated 12/21. CDI- Items discarded. PIC stated that food is to be held for no longer than 7 days. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lime and jalapeno stores behind prep top lid. Area needs to be cleaned. CDI- Discarded. House foods for use on the line in clean food contact areas.

4-501.11 Maintain equipment in good repair. Observed tall reach in shelves rusted. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Resurface or replace.

6-303.11 Provide required lighting intensity. Observed no light in back of walk in cooler. Provide more light as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored on top of hotdogs in low reach in. CDI- Eggs removed. Observed burger placed over beef in the walk in cooler. CDI- Burgers removed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed raw chicken pieces in 3 comp sink basins. Employee began bagging fries at the 3 comp sink prior to washing, rinsing and sanitizing. CDI- Sink washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bin of wings dated 8/7/25. CDI- Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed several flies in floor drain.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the all in freezer. Observed avocados and limes stored in the back of the prep top not in a container. Area needed to be cleaned. CDI- removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employees without hair nets

4-501.11 Maintain equipment in good repair. Observed rusted shelves in tall reach in

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for dish machine or sink sanitizer. Get test strips.

6-303.11 Provide required lighting intensity. Observed more light needed in the walk in cooler. EHS could not see in the back of the cooler. Flashlight had to be used.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tenders stored on top of chicken wings. CDI- Raw chicken placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed jalapeño Crema holding above 41F. CDI- Cooled to 41F in reach in freezer. 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 no time stamp for dressings held on TPHC. CDI- Sauces discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker residue on avocados. CDI- Avocados taken back to be re-washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bucket in front handwashing sink. CDI- Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine pulling sanitizer at 0ppm. CDI- Dishes sanitized at sink. Maintenance called and will be here within the next hour to fix the dish machine. PIC will soak dishes in sanitizer until dish machine is fixed. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed corn and hotdogs without a label. CDI- Hotdogs labeled and corn 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 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 wings dated 12/8/24. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of salt pepper and seasonings without a label.

2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed food employee without a hair net.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still on. CDI- Avocados taken to be washed and sticker removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, jacket and bags stored on the dry storage rack with the food items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has pink slime building on inside. Clean

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee prepping food without hair restraint. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves with no handwash and then handle food. CDI: Employee doffed gloves, washed hands, and donned new gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee peeling carrots for carrot sticks with bare hands. CDI: Carrots voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed portioned raw chicken stored over raw steak. CDI: Chicken relocated to chicken cart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 portioned mac and cheese still at 50F after 5 hours. CDI: Product voluntarily discarded. Observed wings that were portioned cooling in reach in cooler with 30 min left still at 45F. CDI: Item moved to walk in cooler and cooled to 41F within remaining time. 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 .

3-501.19 (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 no written procedures for dressings held on TPHC. CDI: Procedures written during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 portioned chicken wings cooling in a deep container in the reach in. REPEAT VIOLATION. CDI: Chicken wings were placed on a sheet pan and vented and placed in the walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of limes stored on floor of walk in cooler. CDI: Limes moved to shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler chipping and rusted. Observed shelving in reach in freezer starting to chip. Observed walk in freezer outside iced up. PIC stated that the walk in freezer has been serviced and due to condensation they are still struggling to keep the ice down. Ensure that ice is removed as it builds up. Significant improvement from previous violation. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressing cooler holding ranch above 41F. CDI: Product was relocated to a different cooler as it was placed in the cooler right after lunch. All other items in the cooler are non-TCS. REPEAT VIOLATION Significant improvement as the only issue was the dressing cooler. VERIFICATION REQUIRED 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 portioned chicken cooling in a deep, covered container in the walk in cooler. REPEAT VIOLATION. Some improvement as staff are now putting things in the walk in cooler to cool. CDI: Chicken was spread out onto a sheet pan and rapidly cooled. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler chipping and rusted. Observed shelving in reach in freezer starting to chip. Observed walk in freezer outside iced up and one fan frozen so that it is stopped. Have repaired. REPEAT VIOLATION Previous violation corrected.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility had employee health policy with only 5 reportable illnesses posted. New policy with 6 illnesses given via email to PIC. REPEAT VIOLATION For more information on employee health policy, please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not functioning properly at handsink near 3-comp. Observed papertowel dispenser at entrance to the kitchen with no paper towels. CDI: Towels provided and working at both handsinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso dip in steam well below 135F. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding all foods above 41F. Air temp of cooler was 51F. CDI: Products voluntarily discarded. Unit was frozen up with ice on the compressor. Product disposition form was filled out 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 cottage cheese with no date mark in walk in. Observed tomato sauce from 4/9 and pickled Cole slaw from 7/10. CDI: Products voluntarily discarded. Overall facility has a good date marking system in place. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepped chicken and beef cooling in cooler drawer. CDI: Products moved to walk in cooler to rapidly cool. REPEAT VIOLATION 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on left door of 3-door prep top cooler and right door of 2-door prep cooler split. Observed walk in cooler outside iced up and with an air temp of 51F. Have repaired.

5-501.111 Keep storage areas and bins for waste in good repair. Observed damaged lid on dumpster. PIC stated that he has already ordered a new dumpster with the company and it should be here this week.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility had old employee health policy posted. New policy with 6 illnesses given. For more information on employee health policy, please visit: http://meck.co/FoodSafety

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 Cut lettuce cooling in reach in cooler. Uncovered and moved to freezer for proper cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat sanitizer recorded low at <50ppm. CDI- Discarded. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Two sanitizer buckets recorded low at <50ppm. CDI - Exchanged.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water in 3 comp. Sink was not sufficient, CDI- Hot water tank turned up. Water temp. Increased to 110F

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 Dish machine sanitizer recorded at 0ppm for both machines. Unit primed and worked. Assure machine is being tested to show proper concentration. REPEAT

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 . Some foods in flip top cooler holding above 41F, CDI- Discarded. Some foods in WIC holding around 44F, CDI- Discarded. Unit will get a shot of Freon. VR to check consistent temp. Of 41F.

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 . Rice pilaf and pasta cooling on counters. CDI- Moved to WIC

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses Wet cloth stored on prep table.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chlorine test strips were expired, obtain new strips

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Two open personal drinks at bar

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Box of raw eggs stored on shelf above butter and avacados. All food was enclosed and covered. CDI- Storage order reversed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine bar recorded at 0ppm chlorine. PIC will call for repair and will use main kitchen dish in meantime. VR.

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

4-501.11 Maintain equipment in good repair. Multiple gaskets damaged.

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 on site.CDI- Provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitized at bar dish machine recorded at 0ppm chlorine. CDI- Chemical company called and arrived and fixed during inspection.

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 Rice pilaf cooling in bowl in freezer, transferred to sheet tray.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Soiled pan stored in handsink. CDI- Removed, Clean handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Three knives (blades) soiled with food debris. CDI- Taken to dish machine for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, prov cheese, and American cheese recorded above 41F (see chart). CDI- Placed on TPHC.

3-501.13 Use approved thawing methods. Frozen shrimp thawing in sitting water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraint.

4-602.13 Nonfood Contact Surfaces - C Bottom of reach in freezer in need of cleaning. REPEAT. Points not escalated due to different nature of violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink at bar stored on shelf near handsink. CDI- Moved.

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. Scoop in sugar stored with handle touching product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying equipment with rags instead of air drying. Instructed to stop and allow air drying

4-602.13 Nonfood Contact Surfaces - C Can opener in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One contaier labeled as sanitizer was a heavy bleach solution. CDI- Re Labeled as Bleach Sanitizer.

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 Pico cooling in reach in cooler. CDI- Moved to freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One water bottle at bar not labeled. CDI- Labeled.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed small container of par-cooked beef stored in prep top cooler. Employee stated that someone had ordered the beef and then changed their mind so they took it back off to use later. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed domestic reach in cooler with house made TCS sauces holding above 41F. CDI: Products voluntarily discarded. EHS and PIC discussed the need for commercial refrigeration and what type of unit would fit in this area.

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 mac n cheese (10/8), pico (10/6), cotija (9/14), and feta (8/12, 9/25) from more than 7 days ago. CDI: Items voluntarily discarded. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged gasket on main reach in. Observed reach in doors on prep top unit loose. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic dorm-style reach in cooler holding food above 41F.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI: Door closed.

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 pico cooling in walk in at rate of 0F/min. Observed macaroni cooling at a rate of .04F/min. CDI: Products vented. Pico placed on shallow tray in walk in. Macaroni placed in reach in freezer.

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 chicken tikka that was pulled for thawing today with no pull date. CDI: Product date marked properly. Observed beer cheese, buffalo dip, and tzatiki prepped 1/10/20 in reach in. CDI: Dips voluntarily discarded. REPEAT VIOLATION

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 several items prepared today and in coolers with lids on, and in deep containers including pico, lettuces, macaroni, and chipotle mayo. CDI: Items vented and some relocated to shallow pans or in freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bottles of frying oil stored on floor of shed. CDI: Oil placed on dunnage rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on floor at bar and on floor in barn shed. CDI: Cups placed off of floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no bleach test strips in facility. VERIFICATION REQUIRED

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC could not locate their certified food protection manager certificate.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an opened employee beverage stored on the prep counter. CDI- Drink relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some TCS items cold holding above 41F in the reach in cooler. All TCS items in the walk in cooler were cold holding above 41F. Items were between 42F and 45F. PIC adjusted the temperature of the cooler. PIC stated the cooler was below 40F this morning. After adjusting the thermostat, the air coming from cooler fans was 50F. Facility has another walk in cooler used to hold alcohol and a walk in freezer. The alcohol cooler has an ambient air temperature of 40F. All TCS items moved out of walk in cooler during inspection and placed in the alcohol walk in cooler and the walk in freezer. PIC adjusted temperature of alcohol cooler down to bring ambient air down to 38F. PIC called repair person during inspection. Cooler will not be used until TCS foods can be maintained at 41F or below. Items above 41F in the reach in cooler also relocated. VR- Verification visit will be made to facility.

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 chili and mashed potatoes both dated 7/2. Both items were past the 7 day mark. Ensure TCS foods are discarded at the end of day 7. CDI- Chili and mashed potatoes discarded.

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 facility holding burgers and chicken on TPHC. Items had a time stamp but written procedures could not be located. CDI- Procedure form provided to facility today, PIC completed procedure form during inspection.

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 two plates of steaking cooling in the walk in cooler wrapped in plastic wrap. Do not cover TCS foods while in the cooling process. CDI- Steak uncovered and moved to walk in freezer. Repeat violation.

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

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed significant build up on the non food contact portion of the waffle maker. PIC placed waffle maker in the dirty dish area to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster doors open. Keep doors closed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey burger patties stored over top of ready to eat items in the freezer. Observed raw beef burger patties stored over raw shrimp in walk in cooler. CDI: items reorganized. Frozen burgers were out of commercial packaging. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinse and load dirty dishes into a tray and then unload clean dishes and put them away with no glove changed. CDI: Employee educated on when to change gloves and wash hands. Employee changed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee running dishes through the dish machine. Sanitizer was 0ppm chlorine. CDI: Bucket of concentrated sanitizer changed, machine primed, and sanitizer concentration was within 50-200ppm chlorine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 2 small containers of par cooked steak for tacos cooling in reach in cooler. CDI: Product voluntarily discarded. Facility normally fully cooks steak, but did not today. All other containers of steak (6) were fully cooked. Facility stated they do not want to par cook items. All other proteins that have been pre-cooked were fully cooked.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed one container of goat cheese from 3/27 in reach in cooler. CDI: Product discarded. All other date marking in facility was correct.

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 time written on sauces upon arrival. Sauces are held on TPHC, per PIC. CDI: Employee wrote time when product came out, which was 4:30pm.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on menu for burgers. PIC stated they do ask customers for a preferred cook temperature for burgers. CDI: Facility will not offer burgers to temp until menus are reprinted. PIC stated that they are launching a new menu on tuesday or wednesday of next week and will send proof to EHS for approval before printing.

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 wrapped macaroni and cheese and tightly covered orzo cooling in prep top cooler. CDI: Products moved to freezer. Observed wrapped pico and cole slaw cooling in walk in cooler. CDI: Products uncovered.

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 patio bar utensils stored in seltzer water. CDI: Utensils moved to clean, dry area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed lidded drink stored on prep table for fried foods.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed appetizer plates stored face up on shelving nest to computer at bar. CDI: Plates inverted to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed severely cracked lid on orzo salad in walk in. CDI: Lid discarded and new lid obtained.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Overall lack of managerial control throughout kitchen including cooling, cold holding, handsink usage, and storage. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee jacket hanging on faucet of handsink. Observed empty chemical jug stored in handsink. CDI: Items removed from handsinks. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open package of raw bacon stored over uncovered falaffel and avocado slices in reach in freezer. CDI: Items reorganized. REPEAT VIOLATION

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed queso on the stove reheating. Employee stated that it started reheating 2 hours ago. Product was at 90F. CDI: Item voluntarily discarded. Proper reheating explained to employee.

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 45F. -P Observed wings cooling in walk in at a rate of .05F/min in walk in cooler. CDI: Items separated and uncovered. New cooling rate was 1.52F/min. Observed chicken keema at 85F after 2 hours. CDI: Food rapidly cooled to 45F within 10 min by putting on ice and stirring. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed K slaw cooling at a rate of .02F/min. CDI: Product uncovered and reached proper rate. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS dressings held on ice above 45F. Ice was only up and around half of the bottle. CDI: Items voluntarily discarded. Observed grilled onions held at stove for lunch service under no temperature control. Item was above 45F. CDI: Item voluntarily discarded. EHS recommends holding these items using TPHC. Observed pimiento cheese double panned in prep top cooler. Staff said it was like that when they arrived this morning. Product was over 45F. CDI: Item voluntarily discarded. REPEAT VIOLATION

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 spring mix that employee stated was from yesterday with no date mark. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed slaw dated 10/16, and chili dated 10/6. Chili was pulled from freezer but no one knew when it was pulled. CDI: Items voluntarily discarded.

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 chicken and steak being held on TPHC with no procedure. CDI: TPHC paperwork provided via email today along with inspection. Items were marked correctly, but no written procedure exists.

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 large sheet tray of wings in many layers cooling while tightly wrapped in walk in cooler. CDI: Items separated onto 2 sheet trays and uncovered. Observed chicken Keema cooling in tightly covered container. CDI: Item placed in metal bowl on ice and stirred until cool. Observed K slaw cooling in walk in while tightly covered. CDI: Item uncovered. Observed black beans cooling in reach in cooler. CDI: Item uncovered. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed very little room in walk in coolers to properly cool. EHS recommends increasing the number of deliveries to reduce amount of bulk food in refrigerators. EHS also recommends staggering prep of items that must cool down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frying oil stored on floor of outside shed. CDI: Oil placed on shelf. REPEAT VIOLATION Significant improvement from previous inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint.

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 portion cups and napkins stored on floor in outside storage shed. CDI: Items placed on shelving. REPEAT VIOLATION Improvement from previous inspection.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed handsink near 3-comp sink in need of recaulking to the wall.

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 walk in cooler flooding. Rain water is flooding the area where the entrance is and water is entering the cooler. PIC advised to put up a door sweep and attempt to divert the water or make it so it flows easily past the walk in entrance.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several food safety issues throughout restaurant including but not limited to glove change and handwashing, knowledge of employee health policy, cooling, cold holding, food storage, chemical storage, and single service item storage.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion with employee, employee does not know food borne illnesses or symptoms associated with foodborne illness. Corrected during inspection (CDI): Person in charge (PIC) sent copy in the form of a link to all food operator resources in email along with inspection today. Employees educated during inspection on foodborne illnesses and symptoms. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled drink stored on prep counter of prep top cooler. Observed styrofoam cup with employee drink stored on shelf above fryer food prep station. CDI: Drinks discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees don gloves with no handwash. See #49. CDI: Employees washed hands and then donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed white cloths stored in handsink for kitchen line. Observed chemicals stored on edges of handsinks in facility. Observed handsink at the bar with items in it. CDI: Items removed. REPEAT VIOLATION 6-301.14 Handwashing Signage - C Observed no handwash signs at bathroom sinks used by employees. CDI: Handwash signs given and put up today.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored directly adjacent to raw chicken in walk in. Observed raw chicken stored over steak kabobs in walk in. CDI: Items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods in walk in. Observed store pattied turkey burgers stored over ready to eat foods in reach in freezer. CDI: Items relocated. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pico cooling in deep container at rate of .025 F/min. CDI: Item moved to full pan and product reached proper cooling rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on an ice bath in kitchen. Lettuce in contianer was above 45F. Ice bath was mostly water and ice was not up and around products. CDI: Lettuce discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on pans of macaroni cheese or portioned chicken keema. Observed several items in prep top cooler with no date mark prepared prior to today. Facility is dating plastic wrap on contianers and not contianers. Suggestion to date mark actual contianer so that when plastic wrap is removed, the proper date is kept up with. CDI: Items labeled. REPEAT VIOLATION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with clear liquid and purple liquid with no label. PIC stated that purple liquid was an all purpose cleaner and clear liquid was probably water. CDI: Purple liquid labeled and clear bottle emptied. 7-201.11 Store toxic materials to avoid contamination. -P Observed stainless steel cleaner stored comingled with juices at bar. CDI: Cleaner relocated.

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 pico cooling in deep container while tightly covered. CDI: Item placed in hotel pan uncovered in walk in. Observed lamb kabobs coolingin walk in while tightly covered. CDI: Kabobs moved to walk in. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed ground lamb and steaks thawing in standing water. CDI: Items placed under running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle with unidentifiable liquid. Employee stated it was water. CDI: Bottle labeled. REPEAT VIOLATION previous violation corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and fruit flies at bar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many boxes of food stored on floor of walk in cooler and walk in freezer. More shelving is needed to keep all items off of floor. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with long beard and no restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serve cups stored on floor in stairwell leading to back of facility. Provide adequate shelving for all single service items.

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of prep top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking spray build up on and around panini press. Observed outsides of pans with heavy grease build up. REPEAT VIOLATION previous issue corrected.

5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink in kitchen near 3-comp sink. Observed no cold water at handsink near 3-comp sink and water is 144F. This is a burn hazard that is preventing employees from washing their hands properly. Employees on the line must go to the front handsink that is not convenient. Repair the cold water at the sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tile over handsink near 3-comp sink.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed chef and PIC unaware of majority of symptoms and illnesses on employee health policy. CDI: EHS advised that PIC go over employee health policy with employees so they have knowledge of symptoms and illnesses as well as reporting procedure. PIC is going to post employee health policy in kitchen. EHS left employee health policy poster with PIC.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating on line upon arrival. Designate area for eating and drinking.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee to wash his hands for less than 15 seconds. CDI: EHS advised employee to ensure hands are washed for at least 15 seconds. Employee did know to turn off faucet with paper towel barrier.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed chef touch sandwich with bare hand. CDI: sandwich voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed box of cauliflower sitting in hand sink upon arrival. CDI: cauliflower relocated. Hand sinks are for hand washing only.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partly raw chicken wings being stored in reach-in cooler above other ready-to-eat items. Observed piece of raw steak in plastic wrap sitting on container of tzatziki sauce. CDI: items relocated to bottom shelves. Storage order guide posters left with PIC. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed red sauce on the bottom shelf in the back corner of reach-in cooler without lid, exposed to contamination. CDI: lid provided for red sauce. EHS explained that it is okay for items to not have lids during the cooling process but once items are at 45F or below, they need to be protected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer running with 0 ppm chlorine. CDI: chemical company fixed machine during visit to be dispensing sanitizer at the proper concentration. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed lid of food processor being stored as clean with guacamole residue left on the interior. CDI: lid taken to be properly washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings that had been partially cooked in oven and did not hit 165F being stored in reach-in cooler to be fully cooked later for serving. CDI: EHS explained non-continuous cooking (par-cooking) requirements to PIC and chef who stated they do not wish to par-cook chicken. Chicken must hit 165F before being cooled down for later use. Chicken wings from today were cooked to 165F.

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 mozzarella balls, ribs, chicken keema, and ribs#2 without date labels. Observed items in prep top cooler without date labels. Facility is still working on figuring out what works for them as far as date marking. EHS discussed bulk system and date labeling each pan as options. 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 corn with date label of 6/17. CDI: corn voluntarily discrded. Helpful date marking document emailed along with inspection.

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 mac-n-cheese sandwiches and meatball skewers cooling with tightly wrapped plastic in reach-in cooler. CDI: items relocated to walk-in cooler and left vented where they quickly cooled. Observed bags of individually portioned chicken, tightly wrapped cooling in prep cooler. CDI: chicken relocated to reach-in freezer where it quickly cooled. EHS educated PIC and chef on proper cooling methods, i.e. surface area, using shallow pans, leaving items vented, etc. Helpful cooling documents emailed along with inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spice shakers without labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk bottles of ketchup being stored on the floor under the prep sink. Observed items being stored on the floor in the walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes being stored outside of sanitizer. CDI: PIC placed wiping cloths in sanitizer buckets. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor at the bar. CDI: PIC relocated sanitizer bucket to prep surface.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bar glassware drying on rack immediately adjacent to bar hand sink. EHS recommended that PIC place partition between hand sink and drying rack to prevent contamination of glassware.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine or quat test strips on site. CDI: chemical company left facility with chlorine and quat test strips. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed hot water reaching a maximum of 111F at three compartment sink. Chemical rep for dish detergent stated that detergent requires temperature of 120F to work effectively. PIC contacted maintenance to turn up hot water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelf under prep table on cook line and in reach-in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on prep top cutting board. Do not store personal items on food contact surface.