STEADY EDDYS PUMPHOUSE

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 multiple items without dates (cream, cut tomatoes, pico, ham), prepared days prior, and held in use past prep date of 7 days (noodles 8/29, roast beef 8/31-pulled from freezer and no second date, turkey 9/1) VR required. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. No labels on 3 oils. Repeat.

4-501.11 Maintain equipment in good repair. Shelving in WIC rusting.repeat, giving time to resurface or replace. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Cracked floors in dishwash area and kitchen. Repeat.

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 two personal drinks stored amongst customer product.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility is operating whiteout a certified food protection manager present. Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container in sink basin. CDI Item removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items holding above 41F near door of WIC. Ensure door closes and seals at all times. CDI Items moved further back into WIC to recool quickly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked noodles date marked 6/4 held still in use. Observed marinara and garlic butter on line, made days prior, without date marks. CDI PIC discarded noodles and date marked marinara and garlic butter. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed containers with personal Rx being stored amongst items for consumers. CDI PIC moved.

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. No labels on 3 oils. Repeat.

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 single use portion cup used as scoop in Marinara, and single use container as scoop in noodles. Repeat

4-501.11 Maintain equipment in good repair. Shelving in WIC rusting.repeat, giving time to resurface or replace. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed surfaces of equipment with build up and residue. Clean with more frequency. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed leak from downstairs ceiling in dish room. water dripping on floor, not dripping on anything else. Water from A/C. Repair

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above dish wash area. Cracked floors in dishwash area and kitchen. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility is operating whiteout a certified food protection manager present. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes of food stored in front of the hand sink. CDI PIC moved boxes.

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 container of canned pimentos, and garlic butter made with pimentos, 1/2 and 1/2, open container of hotdogs, opened day before with no date mark. CDI PIC date marked all items. Future inspections with date marking violations may include voluntary discard. 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. No labels on 3 oils. Repeat.

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 single use portion cup used as scoop in Marinara.

4-501.11 Maintain equipment in good repair. Shelving in WIC rusting.repeat, giving time to resurface or replace. No escalation of points.

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 surfaces of equipment with build up and residue. Clean with more frequency.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above dish wash area. Cracked floors in dishwash area and kitchen. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P WIC holding TCS food 45.0 F. wings, pork loin, pasta, deli meats all 44-45F. CDI- call made to technician. Deli meats moved to prep coolers and freezer for rapid chill. Prep coolers holding food 36.0 F. All other 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. No labels on 3 oils. Labels added.

4-501.11 Maintain equipment in good repair. Shelving in WIC rusting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Slaw and potato salad above 41F. Products 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. No labels on 2 containers of dry goods and 3 oils. Labels added.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above dish wash area. Cracked floors in dishwash area and kitchen. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility is operating whiteout a certified food protection manager present. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Chicken stored on floor in walk in.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above dish pit area. Cracked floors throughout kitchen. Repeat. 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. Clean areas of floor under and around cooking equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility is operating whiteout a certified food protection manager present. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat being stored cooked chicken wings. CDI- PIC moved raw meat to proper storage area. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of tomatoes, and other TCS foods in make table held over night being held beyond 24 hours. CDI- PIC labeled items. 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 .

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 a can of raid fogger spray being stored with the remaining chemicals. This pesticide is not approved for commercial use. CDI- PIC discarded raid.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility using a thick probed thermometer. VR in ten days will occur.

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 grease buildup from hood vents and missing catch pan, grease is dripping down wall onto the floor.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed improper air gap underneath 3-sink in dish area. VR will occur in 3 days.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above dish pit area. Cracked floors throughout kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - PIC with expired Serve Safe. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Wings above 41F in walk in cooler. Also, American cheese, Swiss cheese, sliced tomato, sliced Ham and Turkey above 41F in flip top. *CDI - PIC removed lids from container of wings and cooled them below 41F. PIC voluntarily discarded items out of temperature in Flip Top. 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 .

5-501.17 Provide a covered waste bin in female restrooms. *Observed - trash can without cover in women’s restroom.

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 - Cracked, broken and missing tile near hand sink, prep unit and fryer. In need of repair.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC stated he was unsure of how employees are trained on their responsibility to report required symptoms, illnesses and exposure and could not present signed reporting agreements. CDI: EHS provided a copy of reporting agreement to PIC to have employees read and sign.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures were available for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a package of hot dogs being stored in prep flip top cooler at 44F. CDI: PIC voluntarily discarded hot dogs. REPEAT. Points not escalated due to improvement from previous inspection.

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

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 a box of straws being stored on floor in dry storage room. CDI: PIC placed box of straws on shelf.

5-501.17 Provide a covered waste bin in female restrooms. A covered waste bin was not available in female restroom. Provide a covered waste bin.

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 2 missing ceiling tiles in prep room in basement. Replace missing ceiling tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one container with build up of food soil being stored as clean on shelf above 3 compartment sink. CDI: PIC returned item to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of shrimp being held at 46F in prep RI cooler, and a bottle of house made ranch being held at 44F in another prep RI cooler. CDI: PIC voluntarily discarded shrimp and house made ranch was placed in WIC to rapidly cool as PIC stated it had been out of cooler for a period of time during prep.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI A working thin probe thermometer was not available during inspection. PIC stated thermometer began malfunctioning yesterday. VERIFICATION REQUIRED within 10 days to ensure facility has an operational thermometer.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can being stored amongst non dented cans on dry storage shelf in basement. CDI: PIC voluntarily discarded can.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use insta pot in basement prep area. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food debris on floor of WIC. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC of facility unable to provide documentation for food protection manager certification. CDI: Certified food protection manager arrived onsite at end of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink in basement prep area without soap. CDI: PIC placed soap at hand sink.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked pasta with a prep date of 1/16 in prep bottom. CDI: PIC voluntarily discarded item. Points not escalated due to improvement from previous inspections. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple in use squeeze bottles of liquid at grill station. Label items.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use insta pot and blender in basement prep area.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in basement prep area.

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 facility with vomit/diarrhea poster. CDI provided procedural plan that gives step by step guidance.

3-302.11(A)(1) (c) Separate washed/unwashed fruits and vegetables from RTE food. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes, jalepeno peppers, and lettuce stored above RTE food in walk-in cooler.. CDI items relocated.

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 sliced tomatoes, and pico, hot dog sausage not dated. CDI items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 pepperoni (8/21), marinara (8/31), garlic butter (8/1) held over 7 days. CDI items discarded. Facility has made improvements on date marking from last inspection. Points reduced to half but may go one if date marking issue persists. Repeat.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only insta pot, blender, blender and food processor that says household use only. Repeat. 4-501.11 Maintain equipment in good repair. Observed racks in walk in unit rusting and need to be replaced.

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 exterior of food equipment and reachin handles in need of cleaning. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in downstairs wash/prep room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored on bar shelf where spices and cups stored, observed personal Starbucks drink and coffee cup stored on bar above food and ice.

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 vomit/diarrheal event. CDI- educated PIC on requirement and provided handout.

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. Observed pan of raw beef patties stored above bags of ice used for beverages in one door reach in freezer. CDI- beef relocated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed various deli meats, marinara, open containers of salsa, cheese, hot dogs, squeezed bottles of sauces etc. in flip top units without date marks. Observed creole dressing and open bag of lettuce in walk in cooler without dates. CDI- some items with unknown dates of prep/opening were discarded. Items prepared yesterday were allowed to be date marked. Verification visit required to ensure that facility implements date marking system correctly for all TCS foods.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of sanitizer near cooking area above 200ppm; test strip was bleached out. CDI- relabeled bottle as disinfectant for use for cleaning tables only. Sanitizer remade in 3 compartment sink and container refilled for use in cooking 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 non-commercial pesticide in storage area in basement. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of purple cleaner labeled as windex. CDI- bottle relabeled.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one trap in storage area in basement used to store tools and non-food items with mice. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed evidence of mice droppings in storage areas in basement.

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

3-302.15 Wash fruits and vegetables prior to use. Observed bags of limes in prep unit that are unwashed. Ensure produce is washed prior to slicing. Food preparation sink is located downstairs. Wash produce and store in clean container prior to placing in prep units.

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 a bin of utensils on shelf below prep table in basement area with debris/flour accumulation. Utensils are not regularly used. Wash utensils and place in clean bin with lid to prevent contamination.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only insta pot in basement prep area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning needed of shelving under prep tables, splash guard between sinks, exterior of bins/ equipment etc.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete floor in basement prep area in need of sealing/cleaning.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee does not have updated employee health policy to include nontyphoidal salmonella. CDI. Emailed to PIC.

2-501.11 Clean-up of Vomiting and Diarrheal Event Facility does not have written vomiting and diarrhea plan. CDI. Educated PIC on new requirement and emailed plan.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs observed above ready to eat tortilla chips and other RTE items in WIC. CDI Rearranged. Repeat violation. Points will be fully deducted by next inspection. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed lemons and limes observed stored above RTE items in RIC. CDI. Rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cheese observed at 48F in flip top cooler. CDI. Placed in WIC to cool. Repeat violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Facility is leaving RTE food items in flip top cooler over 24 hours without date marking. CDI. Facility was allowed to date matching items in WIC and educated items will be discarded if left in unit over 24 hours.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer in three compartment sink observed above 200ppm.

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 Wings observed cooling in dense bus pans. CDI. Placed in shallow pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oils observed missing labels in squeeze bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of breaded wings observed being stored on top of trash can.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. A few wet wiping cloths observed on prep counters.

5-501.17 Provide a covered waste bin in female restrooms. Covered receptacle missing in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids observed open on dumpster. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee hat and jacket observed on/over single use items.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw sausage stored in container with pre-cooked sausage in flip top prep cooler. CDI, foods voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sausage overstacked in container above chill line between 45-47 degrees F. CDI, sausage voluntarily discarded by PIC.

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 ground beef taco meat prepared last Thursday not date marked in container in WIC, roasted red pepper not date marked in WIC and cole slaw date marked 2/27, pork tenderloin date marked 2/28. CDI, foods voluntarily discarded by PIC. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed burger on menu offered undercooked upon consumer request as stated by PIC. Vr to ensure menu's updated with proper consumer advisory on menu such as menu items asterisked and container a DISCLOSURE statement such as "This items is cooked to order" and REMINDER statement such as "Consuming raw or undercooked meats may increase your risk of foodborne illness".

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils and single-service cups stored in containers collecting debris . 4-803.11 Storage of Soiled Linens - C - Observed soiled linen on ground behind counter.

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

6-301.14 Handwashing Signage - C - Observed handwashing signage missing from restrooms. CDI, handwashing signs provided. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over pre-cooked RTE food in tall reach in freezer. Observed raw shrimp stored over RTE food in walk in cooler. CDI, foods relocated for proper storage.

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 wings prepared on Monday according to PIC not date marked. CDI, chicken wings voluntarily discarded by PIC. Improvement made since previous inspection.

7-201.11 Store toxic materials to avoid contamination. -P- Observed toxic cleaner stored above singe-service straws behind bar area and toxic agent at oven stored next to utensils. Repeat. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottles of degreaser and not labeled by common name of chemical. CDI, bottle labeled. 7-204.11 Sanitizers, Criteria-Chemicals - P - Observed sanitizer at 3 compartment sink and spray bottle testing over 100ppm chlorine. CDI, sanitizer diluted to required concentration.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on handwashing sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. Maintain closed to prevent pest harborage.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles missing from ceiling above 3 compartment sink downstairs. PIC stated work being completed in ceiling.

6-301.14 Handwashing Signage - C - Observed handwashing sign torn in women's restroom. Improvement made since previous inspection. Provide legible handwashing sings at hw sinks.

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 - Oberved open commercial package of roast beef in reach in freezer and not date marked with prep or frozen date, observed cooked chicken wings with date of preparation of 5/27, pasta with date of preparation of 6/6 and beef date marked exceeding 7 days in walk in cooler. Observed container of corned beef, pico, open package of turkey and ham not date marked in container in prep cooler. Observed pasta date marked 6/6. CDI, foods voluntarily discarded by PIC. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P- Observed bottle of degreaser stored above singe-service cups and hanging from oven handle next to utensils. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 3 spray bottles of degreaser and cleaning agents not labeled by common name of chemical. CDI.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in soiled container from day before. Observed single-service tea mugs stored on ground near downstairs freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some sticker residues on clean containers on shelf above 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. Maintain closed to prevent pest harborage.

6-301.14 Handwashing Signage - C - Observed handwashing sign missing from a restroom handwashing sink. CDI, additional handwashing signs provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish with commercial packaging open stored over ready to eat food in reach in freezer. Observed raw shell eggs stored over slaw in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several TCS foods held in walk in cooler between 43-45 degrees F. Vr to ensure calibration of walk in cooler to ensure all TCS foods are held at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

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 garlic butter not date marked, sausage, cabbage not date marked in walk in cooler. CDI, foods voluntarily discarded by PIC.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed chlorine sanitizer above 100ppm as registered on test kit. CDI, sanitizer diluted to required concentration. 7-207.11 Restriction and Storage-Medicines - P,PF - Observed medications stored on shelf above sauces. CDI, medicines provided to PIC to be relocated.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth used to stabilize cutting board.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the downstairs dish washing room. CDI- soap was provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger patties stored above cooked chicken wings in the walk in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sheathed thermometer probe with visible debris on the probe. CDI- item was cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed what appeared to be partially cooked chicken (pink coloration on outside edge of chicken). The facility does not have approved procedures to partially cook proteins. CDI- facility will discontinue practice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of roasted garlic holding at 45F above the pan line in a flip top cooler. CDI- product was 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 chicken wings, corned beef, and beef tenderloin in the walk in cooler without datemarks. CDI- products were dated.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI managers food safety certification. Points will begin being deducted for this violation after November 27, 2018.

2-401.11 Cover and store employee drinks and food to prevent contamination of food or utensils. Observed employee food items stored above restaurant items in the walk in cooler.

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 hot dogs and an opened container of spinach without datemarks on the product containers. CDI- products were dated.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purses stored above single-use items in the kitchen area.