BREWERS AT 4001 YANCEY

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. EHS observed two employee beverages stored on shelves above prep area and expo area. CDI- PIC relocated the drinks to an approved location. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed a pan of cheese whiz in hot holding cabinet at 125F. CDI- PIC reheated the cheese to 165F and placed it back into the hot box. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed several items in prep unit #3 that were holding above 41F. PIC stated that a temperature check was conducted at 11AM and all food was at 41F. PIC instructed food employee to place items on ice to help rapidly cool them. Ambient air temperature was 49F in the lower portion of the unit and 47F in the upper portion. After approximately 45 minutes items in the cooler had began to cool, however the ambient air temperature of the unit is still at 44F. CDI- PIC is placing entire unit on ice - Emergency TPHC if needed. 3- day VR Required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several flying pests in kitchen and a few roaches present in the space under drink machine. PIC contacted pest control during inspection. -0-

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 a cracked floor tile on cook line and low grout in some areas of the kitchen. Repair. **REPEAT** -1- 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. EHS observed build up under equipment on the line and build up on walls across from dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacks of plastic containers with visible sticker residue present. Containers were stacked so that sticker residue was touching the food contact surface. Observed container of utensils that were stored clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s. **REPEAT** -1.5- 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 the following items being held beyond 7-days (prep dates are reflected): garlic oil (1/27), sliced turkey (2/3), sliced ham (2/2), and two containers of buffalo sauce (2/3). CDI- Items were voluntarily discarded. **REPEAT** -1.5- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in a sanitizer solution at 0ppm. PIC and EHS determined that chemical dispenser was not functioning properly. CDI- EHS advised PIC on how to hand mix sanitizer to use in buckets. EHS verified that sanitizer was made to a concentration of 200ppm. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes stored as clean and stacked wet. **REPEAT** -0.5-

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 a cracked floor tile on cook line and low grout in some areas of the kitchen. Repair. **REPEAT** -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two knifes stored in the middle hand washing sink on the line. CDI- Items were removed from sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. P Observed containers of unwashed produce stored above ready to eat items such as cheese, and sauces. CDI- PIC corrected storage order. -1.5- **REPEAT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of plastic containers with visible sticker residue present. Containers were stacked so that sticker residue was touching the food contact surface. Observed multiple utensils that were stored clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P During facility EHS observed food employees preparing removing items from steam well. PIC stated that items were not in temperature and were needing to be reheated. Food employee was instructed to reheat the items in the oven. PIC stated that items had been reheated to 165F and items were placed in the steam well. When EHS retemped the food it was still below 165F. CDI- The items were reheated a final time and all items reached 165F. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items hot holding in the hot holding cabinet below 135F (see temperatures chart). CDI- Items were reheated to 165F and placed back into the steam well and the hot cabinet. 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 goat cheese without a date mark. Observed six containers of pico with a prep date of 10/06 and a container of cabbage with a prep date of 10/07. The items past the 7-day date marking period were voluntarily discarded. The goat cheese was allowed to be dated as it was opened the day prior. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a spray bottle with no label. -CDI- PIC discarded the contents of the spray bottle. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors open without the use of fly fans for open air garage doors. **REPEAT** 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout the kitchen area. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without the use of a beard net **REPEAT** -0.5-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado with the sticker still present on the outside.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with the handles touching the products in the dry goods.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes stored as clean and stacked wet.

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 a cracked floor tile on cook line and low grout in some areas of the kitchen. Repair.

6-303.11 Provide required lighting intensity. Observed two lights out at the hood above the smoker. Repair.

6-301.11 Provide soap for handwashing at each handsink. -Pf-/6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-/6-301.14 Post a handwash sign at each handsink. Observed no soap, paper towels or handwashing sign at handsink near sautéed station. -CDI- PIC replenished soap and paper towel supply and EHS provided new signage. **REPEAT** -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes and avocados stored over RTE Romaine lettuce and mozzarella cheese and unwashed corn stored over RTE wings in WIC. -CDI- PIC corrected storage order. -0- 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 cut lettuce prepared more than 4 hours ago 47F and housemade ranch containing buttermilk at 49F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in salad station above 41F. Refer to temperature chart. Observed ambient air of unit at 48F. Observed housemade blue cheese dressings in sauce cooler between 42-43F. Observed housemade sauces at sauce station above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. Facility to hold items on ice bath until repairs can be made. **3 DAY VERIFICATION REQUIRED** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut lettuce and housemade ranch containing buttermilk that did not meet cooling parameters. Cut lettuce and ranch were observed cooling in large plastic containers with lids. Observed cut portioned chicken cooling in large metal container, filled to the top in individual plastic bags on top of each other with no air flow. Observed housemade chili sauce containing cooked onions cooling at a low rate. Housemade chili was found cooling in a large bowl with no active stirring. -CDI- EHS educated PIC on proper cooling methods and PIC discarded items that did not meet cooling parameters and separated other items into smaller containers and placed in freezer to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors open. Facility has fly fans on garage-style doors, but not regular doors. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout the kitchen area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handles of cooking equipment throughout. -CDI- EHS educated PIC on proper storage and PIC relocated items. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated PIC on using air drying techniques. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust/debris buildup on top of dish machine. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from handle at handsink at FOH. Observed loose cold handle at handsink at dishpit area. Repair. **REPEAT** -1-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed 2 handsink with no waste bins. -CDI- PIC placed waste bins at dumpsters. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on prep table. Observed employee water bottle stored with clean dishes. -CDI- PIC relocated items. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at start of inspection. -CDI- PIC with CFPM arrived shortly after inspection started. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee cup with no lid. -CDI- EHS educated PIC on use of closed beverage containers with straw and lid and PIC voluntarily discarded. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed item stored in handwashing sink near dishpit. -CDI- PIC removed item. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink near FOH. -CDI- PIC replenished paper towel supply.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw shelled eggs stored under raw burger patties in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed high temperature dish machine at 154F. **3 DAY VERIFICATION** **FACILITY TO USE 3-COMP SINK TO W/R/S UNTIL REPAIRS HAVE BEEN MADE** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed chili and beer cheese reheated to 121F and 105F, respectively. -CDI- PIC reheated items to 180F and 167F, respectively. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items on ice above 41F. Observed items in RIC above 41F. -CDI- PIC moved items to WIC to cool back down. Observed items between 42-45F in dairy RIC. Observed ambient air of unit at 43F. **3 DAY VERIFICATION REQUIRED** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 items past date mark; ham 1/24 (discard 1/30), smoked chicken 1/25 (discard 1/31), turkey 1/22 (discard 1/28), pico de gallo 1/26 (discard 2/1), garlic and oil mixture 1/27 (discard 2/2), spinach 1/22 (discard 1/28), shredded mozzarella cheese 1/24 & 1/26 (discard 1/30 & 2/1), roasted garlic 12/23 (discard 12/29), corn puree 1/26 and 1/14 (discard 2/1 and 1/20). Observed items with no date marks; roasted garlic, sausage, marinara sauce, mozzarella cheese, and cut bibb lettuce. Per PIC, items were prepared 2 days prior. -CDI- PIC properly date marked items and voluntarily discarded items past date. **REPEAT** -1.5- 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed no consumer advisory on menu for housemade Caesar dressing containing raw egg. **10 DAY VERIFICATION REQUIRED** -0.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a spray bottle with no label. -CDI- PIC properly labeled item. 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 hot shot. -CDI- PIC removed items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sliced cheese prepared today cooling in RIC with protective coverings. Observed Cole slaw prepared today cooling with a lid at a low rate. -CDI- PIC removed coverings and placed cheeses in WIC to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple of squeeze bottles and spices with no labels. -CDI- PIC properly labeled items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes stored on floor. -CDI- PIC relocated items. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet at FOH handwashing sink. Observed leak at pipe at BOH handwashing sink. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on dumpster. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottle stored on prep table. Observed headphones stored where clean dishes are stored. -CDI- PIC relocated items. **REPEAT** -0.5-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC did not exhibit active managerial control based on five priority items being out of compliance with four being repeat offenses. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee touching trash can then moving to touch fryer basket handle without a hand wash. CDI- EHS educated PIC on proper hand washing. PIC washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing station in dish area obstructed with a shop vacuum. CDI-PIC moved vacuum away from sink to provide access.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two mandolins soiled with food residue and in need of cleaning. 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 PIC going to take temperature of food items before properly sanitizing probe. CDI- PIC sanitized thermometer.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed portabello crema at 95 degrees F. PIC stated cooling started at 1:00pm, temperature of crema was taken at 3:52pm. Two hour window for cooling was missed. CDI- PIC voluntarily discarded crema. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods held above 41 degrees F (chicken 47F, steak 45F, Ranch 45F). CDI- PIC moved chicken and hummus to freezer to quickly cool, all other items held longer than 4 hours were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-501.15 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 Portabella crema didn’t achieve proper cooling window. Items should be actively stirred when cooling in a large plastic container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed improper sanitizer concentration of sanitizer in-use by the grill station. CDI - Bucket was replaced at proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans being wet nested in dish area. CDI - Wet pans were moved to be w/r/s.

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. Shelving and equipment throughout kitchen in need of cleaning. Observed build-up on all shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee shaker bottle being stored on top of prep table in kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet with bare hands, thus recontaminating hands. Observed PIC return to work station from outside and not wash hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands and used a barrier to turn off the faucet. EHS educated PIC on when to wash and PIC washed hands. -0-

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 PIC touch sautéed jalapeños and roasted chicken with barehands. -CDI- PIC voluntarily discarded contaminated parts of items. -0- 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/BH6CLGrH10

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning rag and dirty utensils stored in handwashing sink near dish pit. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at middle handwashing sink on the line. -CDI- PIC replenished soap supply. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed server trays stored in front of FOH handwashing sink. -CDI- PIC removed items. -1-

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed par cooked steak in sautéed station. -CDI- PIC voluntarily discarded. EHS educated PIC on need of prior approval before using a NCC process and provided documentation. PIC stated that he will not continue NCC process in the meantime. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed beer cheese prepared last night at 46F. -CDI- PIC voluntarily discarded. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce in salad prep #1 at 45F. Observed American cheese, white American and provolone cheese between 42-46F in flat station. Observed Artichokes at 44F, butternut squash at 43F, parcooked steak at 46F, raw chicken at 42F and raw beef at 43F in sautéed station. Observed ambient air of sautéed station at 41F. Observed ranch at 42-43F at cold holding line near server station. -CDI- PIC voluntarily discarded RTE items and placed raw items in freezer to cool back down. EHS educated PIC on not stacking cheeses so high in prep units. **REPEAT** -3- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed several containers of butternut squash in WIC with no date mark. Observed ham date marked 3/5 (discard 3/11) in WIC. Observed heavy cream and milk in RICs with no date marks. Observed boiled eggs in RIC dated 3/5 (discard 3/11). Observed canned artichokes date marked 3/3 (discard 3/9). Per PIC, milk and heavy cream were opened yesterday and butternut squash was prepared 3/8. -CDI- EHS educated PIC on counting prep day as day 1. PIC properly date marked milk, heavy cream and butternut squash and voluntarily discarded items past date mark. -1.5- 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 items prepared today such as cut lettuce, cut kale and cut cabbage cooling in WIC with lids and filled to the top. Observed beer cheese prepared last night above 41F. -CDI- PIC removed lids to facilitate rapid cooling and voluntarily discarded beer cheese. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 food build-up and debris on the blade of the can opener. Observed food residue on meat slicer stored as clean. No point escalation improvement observed. CDI - Both items moved to the 3 compartment sink to be w/r/s.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed short rib and cooked pork inside the hotbox held below 135F. CDI - Items moved to the oven to reheat to 165F.

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 raw chicken and cooked squash held above 41F inside RIC drawers at prep unit. CDI - Items moved to freezer for rapid cooling. Points deescalated due to improvement from previous 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, 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 . Observed multiple TCS items cooling with tightly closed/sealed lids (Grilled onions, marinara, and pulled pork) CDI - Lids were removed to promote air flow for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

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. Observed employee drinking from open beverage at dough prep area. CDI - EHS educated employee on designated employee eating and drinking, beverage was removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed shredded cheese with mold-like growth inside RIC. CDI - EHS discarded shredded cheese.

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 multiple pans, stored as clean, with food debris present on the food contact surface. CDI - Pans were moved to the 3 compartment sink to 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 multiple TCS items inside prep unit and pizza prep above 41F (Hot sauce w/ unsalted butter, slaw x4, pickled boiled eggs, raw chicken, sausage, cooked mushrooms, sliced tomatoes). CDI - Slaw (x4), pickled boiled eggs, cooked mushrooms, and sausage were voluntarily discarded. Sliced tomatoes, Sauces, and raw chicken were moved to the WIF for rapid cooling.

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: 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 . Observed container of slaw with the incorrect date marking. Observed pasta salad held longer than 7 days. CDI - All items were voluntarily discarded. Points decreased due to improvement from previous 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, 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 . Observed slaw inside RIC cooling at a rate of 0.05. CDI - PIC voluntarily discarded slaw before cooling window would be missed. No point increase.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored inside sanitizer bucket at 0 PPM.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink at the dish washing area missing a hand washing sign.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine starting to collect mold and point residue. Clean the ice machine more frequently.

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 items being removed from the walk in refrigerator for additional preparation and then placed back in the walk in cooler. Observed previously cooked chicken at 41 - 43 F. Observed deep tubs of lettuce at 43 F. Items did not cool to 41 F during the inspections and had a cooling rate of zero after 45 minutes of cooling. CDI chicken above 41 was discarded. Lettuce discarded. Both prepared yesterday. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken at 42 F, Observed several containers sliced of pearl tomatoes at 48 F in one reach in unit. This unit had an ambient temperature of 42 F and was over stacked with containers of prepared food. These items had been placed in the unit within the last 2 hours per PIC. CDI, Items moved to walk in to be cooled and supply of items reduced in unit. Temperature of unit and items below 41 F by end of inspection. Observed another unit with sliced pearl tomatoes at 47 F. Per PIC these items were being held cold, however they had been removed from the walk in refrigerator and placed in the small plastic quart containers and then moved to prep units. CDI, Items moved to walk in and cooled to 41 F. Observed cooked boiled eggs in a refrigerator at 69 F. Item in a reach in unit in a covered container. CDI, eggs had been recently prepared and were placed on an ice bath for cooling. Observed countertop cold hold unit with hot pickled radishes, and house made dressings all above 41 F. CDI Items discarded. Establishment was not using the deep pans that came with the unit. Correct plans placed into use. PIC will need to monitor the unit for compliance. Observed pickled boiled eggs and sliced tomato at 47 F in one flip unit. CDI items 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 .

3-501.18 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 observed sliced ham with 6/16 date. Observed pulled pork with 6/17 date. Observed house made wing sauce that contained unsalted butter with 6/6 date. CDI, All items discarded. Ensure someone is going through all units daily to discard items greater than 7 days old. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed garlic and oil mixture labeled with only the date. CDI, product discarded. Points changed to zero because Plan written and provided by last EHS did not specifically state to place the discard time on the product. CDI, procedure updated with additional information.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Per kitchen staff salmon and beef kabobs are always cooked medium. No consumer advisory information for the salmon and steak add ons. CDI, PIC updated Consumer advisory to include those two items and also added information to indicate that all of the items are cooked to medium. Per PIC burgers are fully cooked.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a containers of batteries stored above food in the walk in freezer. CDI, batteries removed.

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 deep containers being used to cool lettuce and cooked chicken going through ambient cooling process. The deep containers of lettuce were left covered. It appears the chicken was bagged into portions and stacked in a deep container together. Use shallow containers and consider using a speed rack with shallow pans to cool items that are placed in a bag. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few oil squeeze bottles missing a label. Observed a few Salk and pepper containers with no label in the serving line area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet pans stacked together on the clean dish rack. CDI, PIC had dishing washing staff correct.

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 some general cleaning needed inside refrigerator units and on some shelving.

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 various TCS foods such as american cheeses (x4; 3/18 & 3/22) and commercially cooked artichoke (x1; 3/23) all being held > 7 day requirement. CDI - EHS educated on 7 day hold and discard. All products voluntarily discarded. -1.5- 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.

3-501.19 (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 products such as garlic in oil and various in house made dressings all held on TPHC but no written procedures in the facility. CDI - PIC completed TPHC form during inspection. EHS obtained digital copy for permit records keeping. -1.5- TPHC procedure template may be found at: http://meck.co/FoodSafety.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed > 4 sanitizer buckets holding solution < 50 PPM quat. CDI - All solution discarded and replaced with fresh sanitizer registering at 200 PPM. -0.5-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on knives stored inside wall mounted utensil rack. CDI - Utensils removed and relocated to 3-compartment sink to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed heavily scored cutting board at pizza prep unit and scored cutting board stored at utensil shelving unit. Replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s keys stored with packaged bread on shelving below prep counter. CDI - PIC removed keys. -0- 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on prep counter. CDI - PIC discarded drink. -0-

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. - Observed employee drink stored on shelving in the dish machine area. Corrected during the inspection (CDI) - Drink was removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handwashing sink near the dish machine not working properly. CDI - paper towels were provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed back up ice stored on the floor in the walk-in freezer. CDI - Ice placed on shelving

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean containers stacked wet. Some containers were properly placed. *No point escalation.

2-103.11 (D, H, I, ) Person in Charge (Pf) The person in charge shall demonstrate managerial control by limiting risk factor violations. Observed a number of risk factor violations such as employees effectively cleaning their hands, by routinely monitoring the employees’ handwashing, employees are using proposer methods to rapidly cool tcs foods, and employees are maintained the temperatures of tcs foods during hot and cold holding through daily oversight of the employees.

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 no written procedure present for vomiting and diarrhea clean up. A handout guide was emailed along with inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee texting on the cell phone and continuing to handle food without a proper hand wash in between. CDI- Manager was made aware and employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink in the middle of the cook line without hand soap or paper towels present. Ensure that all hand washing sinks are properly supplied with these items to fully carry out hand washing. CDI- Soap and paper towels were provided during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some coffee mugs, knives, metal slicer, plastic food containers, and metals pans with build up and debris left attached. Ensure that food service employees are effectively washing dishes. CDI-PIC moved all dishes with debris and labels left attached to the 3 comp sink area to be washed, rinsed, and sanitized again.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken tinga inside of walk in cooler initially at a temperature of 126.5F. After cooling for 50 minutes, chicken tinga had a temperature of 118.4F. In order to meet cooling chicken tinga should of dropped a total of 27F. CDI- Chicken tinga was moved to walk in freezer to vent with the lid off and stir with a ice want to cool at a faster rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of 135F or greater. Observed meat balls at a temperature of 123-133F. Meat balls were reheated during the inspection above 165F. Observed pork shoulder inside of hot holding warmer at a temperature of 94F. Pork shoulder was reheated during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed items above temperature threshold inside of prep units. Items include cooked wings(45.4F), crema inside of a squeeze bottle(50.2F) sausage(61.5F), pizza sauce(47.2F), pepperoni(57.9F), and mozzarella cheese(55.4F). CDI- Items in range of 42-45F were moved to walk in cooler to cool below temperature threshold. Items above 45F were discarded during the inspection voluntarily by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed an unlabeled secondary spray bottle filled with sanitizer stored above clean dishes. CDI- Sanitizer was labeled during the inspection and moved below clean dishes to prevent possibility of contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken tinga inside of the walk in cooler in a bulk container not meeting cooling due the lid not being vented and the size of the container. Ensure that processes reflect the speed in which foods should cool. CDI- Chicken tinga was moved to walk in freezer and vented to cool at a faster rate. Ice wands were used also to help bring the temperature down at a faster rate.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk container of sugar without label present during the inspection. CDI- Bulk container was labeled during the inspection by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in efforts to control the spread of pests. Observed a large number of flies in kitchen by dish area and right outside of the walk in cooler.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed house chips with tongs handle making direct contact with food. CDI- Tongs was removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked, tightly on air drying shelves. CDI- Dishes were pyramid stacked during the inspection. Observed a team member cloth drying dishes plates during the inspection. Ensure that all dishes, beside glassware for polishing are being air dried to avoid possible residue being left.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in some prep units and reach in drawers. Replace as needed to maintain tight seals and temperatures in these units. Follow up with pizza prep unit not maintaining temperature threshold of 41F or below. Temperature was observed at 60F. Repair as needed.

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 no written procedure present for vomiting and diarrhea clean up. A handout guide was emailed along with inspection.

6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided at each hand washing sink instructing employees to wash hands. Observed no handwashing sign at one hand washing sink. CDI- Handwashing signs provided during the inspection by REHS.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Ensure that foods inside of the walk in cooler are stored according to their final cook temperatures to prevent the risk of possible contamination of foods. Observed shelled eggs stored below raw beef. CDI- PIC reorganized foods during the inspection to prevent possible contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed items above temperature threshold inside of prep units. Items include cooked wings(43-45F), ranch dressing containing buttermilk(48F) inside of squeeze bottle, crema(46F) and summer veg.(tomato based) (43F) . CDI- Items in range of 42-45F were moved to walk in cooler to cool below temperature threshold. Items above 45F were discarded during the inspection voluntarily by PIC.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk flour without label present during the inspection. CDI- Bulk container was labeled during the inspection by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked, tightly on air drying shelves. CDI- Dishes were pyramid stacked during the inspection. Observed a team member cloth drying dishes plates during the inspection. Ensure that all dishes, beside glassware for polishing are being air dried to avoid possible residue being left.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees jackets stored on paper towel dispenser and prep table for pizza dough. Ensure that employees are avoiding contamination by storing in a designated area for employee goods.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Hand washing shall be conducted according to the correct hand washing procedure. Observed PIC recontaminate their hands by turning the faucets with their bare hands. CDI- PIC was educated on the reasoning on why we use paper towels to turn off faucets. PIC rewashed hands.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Ensure that foods inside of the walk in cooler are stored according to their final cook temperatures to prevent the risk of possible contamination of foods. Observed shelled eggs stored below raw beef. CDI- PIC reorganized foods during the inspection to prevent possible contamination. A handout was also given showing the correct way store foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some squeeze bottles in the air drying area with build up, debris, and labels left attached. Ensure that food service employees are effectively washing dishes. CDI-PIC moved all dishes with debris and labels left attached to the 3 comp sink area to be washed, rinsed, and sanitized again.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Ensure that all TCS foods are bveing effectively reheated to at least 165F. Observed pimento cheese reheated to a temperature of 153F during the inspection. CDI- PIC ensured that food was properly reheated during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of 135F or greater. Observed chicken skewers inside of reach in hot holding cabinet at a temperature of 118F. CDI- Chicken was reheated during inspection above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed a number of items above temperature threshold inside of pizza prep unit. CDI-All items found above 45F were discarded during the inspection by PIC.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in some prep units and reach in drawers. Replace as needed to maintain tight seals and temperatures in these units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink in the dishroom with a scrub pad and bowl inside. Removed during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans and sauce squeeze bottles with build up left attached. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chemical sanitizer in the bar area was not actively sanitizing during wash cycle due to priming of the machine needed. (CDI) 4-602.11(E)(4)(b) Clean the equipment and utensils used with non TCS foods as required to avoid contamination. Observed ice machine with pink slime and microbial growth buildup left attached to the white board.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed quick pickle egg plant not meeting cooling time parameters. Egg plant was 102F when the first temperature was taken and 90F after 50 minutes when the second temperature was taken. Food was placed in the freezer to cool at a faster rate. (CDI)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods above 41F temperature threshold for cold holding. Foods in between 42-45F were cooled. Foods over 45F were discarded during the 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 smoked tomatoes ithat were placed inside of prep unit after not fully cooling. Foods was moved to walk in cooler to cool at a faster rate. Observed egg plant in a bulk container cooling in the walk in. Egg plant needs to be broken down in smaller portion or cooled with the use of an ice wand to meet needed temperature cooling thresholds. Placed in walk in freezer. WIngs were observed cooli8ng inide of plastic bags tightly wrapped with no way for air to escape.

6-501.111 Controlling Pests - C Flies observed in dish area. Be vigilant in efforts to control the spread of pests.

2-402.11 Effectiveness-Hair Restraints - C Observed multiple employees without hats or hairnets present preparing foods.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil stored inside of 87F water. Water was discarded and utensils was stored dry. (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 single service items stored on the floor in t he dyr storage area. 4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method to ensure dishes air dry effectively. Observed an employee using dry towel to dry dishes.

4-501.11 Maintain equipment in good repair. Observed prep unit maintaining foods at 50+ degrees during inspection. Observed broken plastic bin containers. Discard these bins as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken dumpster lid and dumpster doors left open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing. Replace missing drain plug, broken lid, and close dumpster doors to prevent possible attraction or harborage of pests.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed chef's special menu without consumer advisory for hamburger served at any temperature. PIC stated that chef's special menu changes weekly. A verification is scheduled for 3/19/2021 to determine if establishment is in compliance. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned food stored on floor near walk in cooler. Observed ice bin left open when not in use at bar area. Protect ice from splash, dust, and other sources of contamination. CDI - PIC moved canned food to nearby prep table. Ice bin was closed by regulator. -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent and insect infestation. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings in flip top cooler at 54F. Chicken wings were removed from walk in cooler approximately 1 hour prior to inspection and placed in flip top cooler for holding. CDI - Flip top cooler was not maintaining temperatures of 41F or less and taken out of service. PIC removed all food items from flip top cooler and placed in walk in cooler to rapidly cool to 41F or less. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a unlabeled spray bottle of sanitizer at bar area and two unlabeled spray bottles of sanitizer in kitchen area near prep top and hand sink. CDI - PIC labeled spray bottles with name of contents. -1 point-

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 food storage containers stored on floor in dry storage area. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed flip top cooler at pizza station in need of repair. All items stored in flip top had been placed on TPHC and establishment was following correct TPHC procedures. Observed flip top cooler near grill and breading station unable to maintain temperatures of 41F or less. Flip top cooler was taken out of service. A technician has been called to service both pieces of equipment. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ricer stored in clean equipment area with buildup of residue and oil. CDI - PIC moved item to dish pit area to be washed, rinsed, and sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine in kitchen with no sanitizer attached to machine while employee was in process of washing dishes. Observed both dish machines in bar area with a chlorine sanitizer concentration of 0ppm. CDI - A technician was called to service machines and all machines were corrected during inspection with sanitizer concentrations of 200ppm. Dishes were re-washed. -REPEAT- -3 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal sheet trays on shelving near three comp sink. Recommend air drying sheet pans before being stacked and stored. -REPEAT- -1 point-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handwashing sinks in kitchen and bar without nearby trash can. Provide waste bins close to handwashing sinks to promote hand washing. 5-501.113(B) Keep dumpsters, outside waste containers covered with tight-fitting lids or doors. Observed excessive litter and garbage bags on ground around dumpster. Recommend higher frequency of cleaning to prevent rodent or insect infestation. CDI - PIC cleaned enclosure area. -0 points-

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: Employees recontaminating hands at faucets after washing. CDI- discussion with employee and PIC. Hands rewashed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by salad station with scrub brushes. Ensure to only use handsinks for hand washing. 6-301.14 Post a handwash sign at each handsink. Observed hand sinks throughout the bar without hand wash sign. Hand wash sign was posted by EHS at each handsink without a hand sign. 6-301.11 Provide soap for handwashing at each handsink. -Pf: No acessible soap at handsink in kitchen. CDI- soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Box of raw shell eggs stored over sliced turkey in walk-in. cDI- eggs relocated to area where contamination cannot occur.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer and fry slicer on wall with food debris and build up. CDI dicer was taken to be rewashed and slicer on wall was washed rinsed and saintizer on wall. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found quinoa 107 F at prep shelf. CDI- reheated to 165 F.

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 boiled eggs stored in the salad prep top without a date label. PIC stated boiled eggs were from today. CDI PIC labeled boiled eggs with todays date. 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: Feta cheese dated 11/22. CDI-voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Crunch burger on menu lacking CA. PIC stated burgers are all cooked to 140 F internal as per normal. Verification needed within 10 days for compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans by three compartment sink. Ensure to air dry equipment before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple pans throughout kitchen stored as clean with food debris and or residue.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher and straining utensils stored in handsink at bar area. CDI by removal of unapproved items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight debris build up on inside of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pot pie mix stored in hot box measuring around 67F. CDI by reheating to proper temperature. Pot pie mix measured above 165F by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in flip top cooler measuring above 41F. CDI by voluntary discard.

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 pickled beets in reach in cooler past the 7 day shelf life. CDI by voluntary discard.

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 employees putting bowls and containers used as utensils on top of food in flip top cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic containers in dish area.

4-501.11 Maintain equipment in good repair. Observed two damaged gaskets on reach in coolers in kitchen and bar. PIC stated that the gaskets are still under warranty and have been ordered from manufacturer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly above handsink. CDI by voluntary discard.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two dish machines at bar area measuring at ~0ppm. CDI by priming machines to reach proper concentration at both. EHS discussed, with PIC, having servers measure sanitizer at beginning of shift to ensure proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one flip top unit in kitchen with several items measuring above 45F. CDI by cooling mushrooms and tomatoes and voluntary discard of shrimp and lettuce.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep discolored scoring on cutting surface on flip top units.