FOOD FOR THOUGHT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a tenderizing mallet heavily soiled with food residue being stored as clean. Also observed a soiled pizza cutter and a few pans with food debris/residue on the food contact surfaces. -CDI- The necessary items were placed in the dish pit to be W/R/S. REPEAT*** (3 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in an ice bed holding above 41F while said to be cold holding. Also observed a few items in a RIC that were above 41F while said to be cold holding. EHS recorded an ambient temperature of 43F. The other section of the RIC that is separated was in compliance. -CDI- PIC voluntarily discarded all necessary items. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.18 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 several items throughout the facility without date marking or have expired from the date that the item(s) were prepared/opened. -CDI- PIC placed correct date marks on the necessary items or voluntarily discarded the items. Due to severity points are not escalated. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed 2 avocados that were being stored as clean in a container in an ice bed with stickers still on them. -CDI- Stickers were removed and avocados were re-washed. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wets stacked containers that were stored as clean and dry. Separate to allow proper air drying. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gasket on one of the RIC doors. Repair or replace gasket. (0 pts)

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 large amounts of chipping paint on the walls near the dish pit as well as the mop sink area. Repair chipping paint. Also observed low grout throughout facility. Repair grout. REPEAT*** (1 pt)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at the hand sink next to the 3 door RIC upon arrival. -CDI- Paper towel was immediately provided. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 fruit slicers, deli slicer blade, and scoop soiled with food debris/residue while being stored as clean. -CDI- PIC place necessary items in the dish pit to be W/R/S. REEPAT*** (1.5 pts) 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 no date marking on large container of cooked chicken wings and opened containers of half and half. Also observed deli meats that were expired with dates ranging from 12/12/25 to 1/13/25. -CDI- PIC voluntarily discarded the expired items and placed the appropriate date marks on the items with no dates. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 large amounts of chipping paint on the walls near the dish pit as well as the mop sink area. Repair chipping paint. (0.5 pts) 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 walls soiled with food debris/residue. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener blade, 2 slightly soiled scoops, and 2 slightly soiled hotel pans being stored as clean. -CDI- PIC placed the necessary items in the dish pit to be rewashed. Due to the severity points not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cherry tomatoes, caramelized onions, Gouda cheese, cheddar cheese, and mozzarella cheese all holding above 41F while said to be cold holding. PIC stated that the items were prepared the day prior to the inspection and brought out around 7am. -CDI- The necessary items were voluntarily discarded. Facility will start keeping those items on TPHC for breakfast service. Points not escalated. REPEAT*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no clear date marking system put in place for facility. Some items were marked with the date that the items were prepared while others were marked with just the discard date. -CDI- New date marking system was put in place by marking all necessary items with the date of preparation, opening, or removing the items from their original packaging. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout dish pit area. Service facility for pests. REPEAT*** (1 pt)

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 and one bloated can during inspection. -CDI- PIC voluntarily discarded the damaged cans appropriately. (0 pts)

4-501.11 Maintain equipment in good repair. Observed multiple pieces of equipment not working throughout the kitchen area. PIC stated that they have placed work orders for all of the necessary pieces of equipment. PIC also stated that they have been slow on business and the pieces of equipment have not affected the production in the kitchen due to a limited menu. (0 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to make line without paper towels. CDI - PIC placed paper towels in dispenser. (0)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mozzarella cheese beyond expiration date and accumulating growth on surface of cheese. CDI - PIC removed and voluntarily discarded cheese. REPEAT. (2)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, sliced tomatoes, and packaged foods stored above 41F(see temp chart). PIC stated sliced tomatoes were prepared yesterday. CDI- Sliced tomato was a voluntarily discarded. PIC stated cut lettuce was just prepared and placed in container. CDI - PIC removed lettuce from make unit and placed in WIC to quickly cool (see temp chart). Packaged food was present in front reception area (chicken wings, wraps, salads). PIC stated these items were prepared at 2pm and then placed in grab-n-go cooler. CDI - PIC removed packaged foods and placed them in freezer to quickly cool. (1.5) 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. One container of mozzarella was observed with date beyond 7 day hold time. EHS observed open container of feta cheese in WIC with date beyond 7 day hold time. EHS observed a container of boiled eggs in reach in unit beyond 7 day hold time. CDI - Items were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous bags of mozzarella cheese and other cheeses opened without date marking present. PIC stated these have been opened either today or yesterday. EHS observed chicken wings cooked and prepared on speed rack in WIC along with rice that did not have a date marking. PIC stated these items were prepared today for tomorrrow’s employee meals. EHS observed no date marking on sliced deli meat in make unit. PIC stated it was prepared yesterday. CDI - PIC added correct date marking for 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 . (1.5)

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed packaged wings, salads, and wraps available at front reception area without any labeling besides what food the package contained. PIC stated a label maker will be ordered to place adequate labeling on containers. 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 three containers of flour without any labeling present. (0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats present at one drain in the kitchen area by the walk in coolers. Drain was observed with multiple gnats/flies present. (0)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop in the flour bin completely submerged in flour. CDI - PIC placed scoop with handle above flour surface. (0)

4-502.13 Single-use and single-service articles cannot be reused. Observed facility utilizing aluminum foil to cover the bottom of grill prep surface. Observed aluminum foil used similarly throughout kitchen to cover the prep surfaces that have been corroding. EHS advised to remove aluminum foil as it is a single service article and not approved to be used as a multi use surface/utensil. (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 reach in units throughout make line area with food present in units and in gaskets. Increase cleaning frequency to avoid accumulation. REPEAT (1)

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 flooring in WIC 3 (meat cooler) with tiling coming off of the side of the wall creating gaps around the sides of the unit. Seal/Replace. 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 drains throughout facility accumulating food debris and residue. Observed black residue present throughout dish pit on the wall behind and under dish machine. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of onions with mold present on a few of the onions. CDI- Onions were discarded, (1)

4-501.11 Maintain equipment in good repair. Observed low boy cooler under grill in disrepair and oven in disrepair. Facility does not need this equipment to function. Facility only serves dinner as of now and business demands only a few pieces of the equipment to operate. Observed sink attached to dish machine leaking from the bottom at a very slow rate. PIC has already placed work order. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on make table with deep scoring. Observed one cutting board by clean dish rack with heavy burn damage present on cutting surface. Cutting boards were voluntarily discarded and PIC has made order for replacements. (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 sticker residue on non-food contact surface of pans. PIC stated items aren’t currently in use right now due to business needs but will be utilized when business picks up. PIC will have employees remove residues and wash all pans ands equipment. (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 missing tiles in WIC 3 (protein cooler). PIC stated tiles will be replaced once deep cleaning has been conducted in next few weeks. Observed paint on walls peeling in dish area behind dish machine; needs to be repainted/resurfaced. 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 wall behind dish machine accruing black residue. Increase cleaning frequency to prevent accumulation. (0)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing completely submerged under running water with a temperature of 82F. Approved thawing procedures including thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. CDI - Chicken was moved to prep area for preparation. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies in kitchen area. Control insects to prevent infestation. -REPEAT- -2 points-

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 chicken breasts over raw beef in reach in cooler. CDI- PIC voluntarily discarded raw beef. 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 pans with encrusted grease on food contact surface. Rewash to remove or replace. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg product, roasted potatoes, and spring mix above 41F, see temperature chart. CDI- PIC voluntarily discarded items. 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 Brussels sprouts labeled 3/15 for discard. CDI- PIC voluntarily discarded Brussel sprouts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen, especially by mop sink.

4-501.11 Maintain equipment in good repair. Observed 2 Vulcan ovens, 1 traulsen 2 door cooler, and 1 Vulcan steamer in disrepair. Repair, replace, or remove. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden cutting boards with splits in wood, repair, replace, or remove from facility.

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 sticker residue on non food contact surface of metal and plastic containers. Rewash. 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 cracked tiles and low grout throughout kitchen. Observed ceiling tiles in disrepair or missing throughout kitchen. Repair. 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 floors throughout kitchen in need of cleaning and walls in dish area in need of cleaning, including ceiling fans.

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 build up on gaskets of multiple cold hold units. Outside of unit #8 was soiled and in need of cleaning. - 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 missing grout between floor tiles in prep area and under dish machine. Replace missing grout. - 1 - REPEAT

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 Observed employee health policy references in place and no employee health agreements available. CDI: EHS provided employee health poster and employee health agreement for employees to review.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed inoperable paper towel dispenser at hand sink near walk in coolers. CDI: Paper towels were placed on top of broken dispenser.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shrimp being stored on shelf in RIC above fully cooked wings. CDI: PIC re-arranged items to proper storage order. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs being stored on a shelf in RIC above smoked salmon and raw shrimp. CDI: PIC re-arranged items to proper storage order.

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 several containers being stored as clean with date mark stickers still on outside of container where sticker was contacting the food contact surface of the next container stacked on top. CDI: PIC returned items 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 burger patties being stored in WIC and low boy cooler above 41F. See temp chart. CDI: PIC voluntarily discarded burger patties.

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 two containers of mac and cheese in WIC date marked 8/23, and a container of grilled chicken in prep RI cooler date marked 8/23, both one day past their expiration. CDI: PIC discarded items. REPEAT 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: 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 Cole slaw being stored in prep flip top and RI cooler, and brisket being stored in WIC with no date marks. CDI: PIC Cole slaw was prepared yesterday and pre-cooked brisket was thawed yesterday. PIC date marked both items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed both breakfast menu and dinner menu missing consumer advisory for smoked salmon, eggs, salmon and ribeye that are offered cooked to order/undercooked. VERIFICATION REQUIRED within 10 days to ensure consumer advisory is added to each menu.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a container of raw chicken thawing in a plastic container in prep sink under running water with approximately half of the chicken stacked above the water line. Running water was also 80F. CDI: PIC moved chicken to hotel pans and placed in WIC to continue thawing process under refrigeration.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility without a max/min thermometer for testing sanitizing rinse cycle temperature of dish machine. VERIFICATION REQUIRED within 10 days to ensure a max/min thermometer is onsite.

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 grout between floor tiles in prep area and under dish machine. Replace missing grout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee radio being stored on shelf used for storing clean equipment. Store radio to prevent contamination of food, equipment and utensils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 trays of pasta in the hot holding unit holding at 77F-84F. Per PIC, pasta was cooled and placed in the unit for about 20 mins ago before inspection started. CDI: pasta reheated to 165F and above. -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 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 grilled chicken breast in the prep reach in and chicken wings in the tall reach in with no date labeled. Observed grilled chicken breast in the tall reach in labeled as maple bacon with a 2/28 date labeled. CDI: all items 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large trays of cooked vegetables cooling on the prep table. EHS discussed with PIC on the different and accepted cooling methods. CDI: PIC moved trays to the walk in cooler. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 couple boxes of single service items stored directly on the floor. -0-

5-205.15 Maintain a plumbing system in good repair. Observed pipe under the prep sink near the walk in cooler leaking. -0-

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 raw bacon stored over cooked mashed potato and raw beef stored over cooked chicken wings in the tall reach in. CDI: items rearranged -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat slicer stored as clean with food residue on the back of the blade. Per PIC, meat slicer is clean. CDI: meat slicer broken down and placed in the dish pit. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken breast, boiled egg, sliced tomato, and marinara sauce in the flip top unit over 41F. Items were voluntarily discarded. Ambient air temperature of unit is 44F. VR within 3 days. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar dish machine dispensing chlorine sanitizer at 0ppm. PIC Chef Charles has got in touch with ECOLab to come out and maintenance it. VR within 3 days. -1.5-

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 a deep plastic container of cooked chicken wings dated 8/3, 2 containers of mashed potato dated 8/4, cooked chicken breasts dated 8/2, two small container of cooked carrots and sautéed vegetables at the flip top on the cook line with no dates. CDI: all items voluntarily discarded. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed melons prepped today tightly sealed in the walk in cooler. CDI: items vented to cool quickly REPEAT VIOLATION -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 dead light bulbs in the hood systems. Recommend to replace. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washed hands and turned off faucets with bare hands. CDI: EHS intervened, discussed with employee, and employee rewashed hands and turned off faucet with paper towel. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat slicer stored as clean with food residue on the meat chub handle. CDI: handle was cleaned during inspection. REPEAT VIOLATION -1.5- no points escalated due to improvement from previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of chlorine unlabeled. CDI: spray bottles labeled. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 TCS foods made this morning tightly wrapped. CDI: items vented -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 gaskets throughout the kitchen with food residue and/or black buildup. Recommend to clean as often as needed. REPEAT VIOLATION -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI: paper towels provided. REPEAT VIOLATION -1- no point escalated due to improvement from last inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar dish machine dispensing 0ppm. Facility is to bring all glassware to the kitchen to be washed until bar dish machine is repaired. VR within 3 days. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat slicer stored as clean with food debris on back of blade. Per PIC, meat slicer has not been used for a couple of days now. CDI: meat slicer broken down to be w/r/s during inspection. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an abundant number of small flies in the dish pit area. Recommend to have pest control spray as often as needed to avoid an increase. REPEAT VIOLATION -2-

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 dinner napkins and plastic cups stored on the floor. -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 gaskets throughout kitchen in need of cleaning. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the ceiling tiles above the 3 comp sink. CDI: PIC talked to engineer on duty and was able to reconnect the cold water pipe 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 several dead light bulbs in the hood. PIC is aware and already have a work order put in. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated reporting agreement to email on file. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at hand sink by the flat top grill. CDI: soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels a the hand sink by the walk in coolers. CDI: paper towel was provided. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in the walk in cooler at 44F-45F. Ambient air temperature is at 44F. PIC stated all items have been in there since yesterday or longer. All TCS items were voluntarily discarded. Facility has another working walk in cooler and are to use that one until the main walk in cooler is fixed. VR within 3 days to ensure walk in cooler is working properly. -1.5-

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 TCS foods at the flip top in front of the flat top grill with no dates. PIC is unaware of when items were made. CDI: items voluntarily discarded. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at the dish pit area and bar area. PIC stated pest control comes once a month. Recommend to have pest control come more often to avoid an increase of fruit flies. REPEAT VIOLATION -2-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no measuring device available for the high temperature dish machine. VR within 10 days to ensure facility has a temperature measuring device. -0-

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 wall paint chipping by the wall of the high temperature dish machine. Recommend to repaint wall to be smooth and easily cleanable. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at the bar with chlorine concentration of less than 50ppm. CDI: EHS primed sanitizer and chlorine concentration is now between 50-100ppm. -1.5-

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 sausage chub dated as 8/27 in the walk in cooler. CDI: PIC voluntarily discarded REPEAT VIOLATION -1.5-

4-204-112 Temperature Measuring Devices-Functionality - PF Observed rinse temperature gauge not working at the dish machine. PIC has called Ecolab to come out to take a look at it. VR within 10 days to ensure gauge is working to determine correct rinse temperature. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a significant amount of fruit fly-like insects in the dish pit area and mop sink area. Recommend to have pest control to come spray. -1-

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 a bowl being used as a scoop in the rice bin. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside of the flip top unit and prep unit on the grill station side across the dish pit in need of cleaning. REPEAT VIOLATION -1- Observed soda gun at the bar with buildup inside. Recommend to clean as often as needed to avoid buildup.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at the needed requirement at all sinks and dish machine. CDI: Maintenance was called and was able to fix it. Dish machine is now reading 161F, all hand sinks are 110F, and 3 comp sink is 110F. -0-

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 brisket with expired date. CDI. PIC discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED cleaning needing to be done to surfaces of equipment. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smoked sausage that was held below 135 F. PIC stated that the facility discards food after breakfast which last for four hours. CDI- Inspector provided facility with TPHC sheet to place items that will be discarded after four hours of service.

4-501.11 Maintain equipment in good repair. Hot water at 3-comp sink is not operating Maintenance is working on repairing the unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clea exterior of microwave, oven, cold holding units, and shelving in kitchen area.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-comp sink is not operating Maintenance is working on repairing the unit. VR- facility has up to ten days to repair unit and provide hot water the 3-comp sink.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bins near areas were hand sinks were located. PIC stated that most hand sinks in kitchen are not in use due to the labor reduction of COVID-19. CDI- waste bin was placed near hand sink near grill.

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. Repaint damages areas of walls in kitchen near dish machine and hot-holding units. 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 black substance from walls above dish machine. Clean dust and black substance from ceiling tiles in kitchen area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing on hood exposing bulb that is not shatter-resistent.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat foods in walk in 2 . CDI reordered storage.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in need of cleaning , sticker residue on pans, and food debris on some pans stored as clean. CDI took all to be rewashed. Repeat

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 brie, feta cheese, mozzarella, and salsa undated and chef could not determine when products were opened. CDI discarded. 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 butternut puree dated 12-8 in reach in and on prep line, marinara dated 12-6, sweet potatoes dated 11-27, and queso fresco dated 12/9 Repeat

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed on breakfast menu: American breakfast, English breakfast , and huevos rancheros in need of asterisk linking product to consumer advisory. Lunch menu: Salmon nicoise Dinner Salmon Nicoise both in need of asterisk linking product to consumer advisory. 10 day verification required.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed throughout kitchen. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. 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 black build up on walls near ceiling in dish area. -0 points-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing on hood exposing bulb that is not shatter-resistant.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed date labeling stickers remaining on metal pans stacked at dish area. CDI: removed and stored at dish pit for recleaning and removal. Facility has shown improvement in this area.

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 date incorrect on beef enchiladas in cooler C. CDI: date corrected. Observed chicken wings inside cooler 2 dated 6/13 that has expired 7 days. CDI: discarded. Observed corn bisque inside cooler 10 dated 6/14 that has expired 7 days. CDI: discarded. Observed no date on deli meat including corn beef and turkey inside cooler B. Observed pre cooked chicken wings not dated inside grill cooler. CDI: dated properly. Facility will develop risk control plan. VR by 7/4/19

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed undercooked items without an asterisk and no disclosure statement for undercooked items on late night, lunch, dinner, and in room dining menus. VR by 7/4/19

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed inside cooler C beef enchilada stacked and covered tightly with foil and sausage links wrapped tightly with plastic while cooling. CDI: enchilada was separated and uncovered and later stored inside walk-in freezer; plastic removed from sausage. Observed inside cooler 2 and grill cooler chicken breast wrapped tightly while cooling. CDI: plastic removed. VR by 7/4/19

General Comment: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe food thermometer could be located. VR by 7/4/19

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food debris in between crevices of scoops. CDI: removed to be cleaned. Observed slight build-up on interior deflector of one ice machine at back room. CDI: cleaned on site. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bar chemical dishmachine not sanitizing properly at 0ppm. Chemicals were changed out and dishmachine was primed but dishmachine still was not working. Facility will discontinue use of machine until service company comes out for repair. Follow-up needed by 1/17/19

General Comment: 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken breast and hamburgers inside prep walk-in cooler that had been par cooked this morning and were in the process of being cooled. Facility did not have procedures or logs in place for par cooking. CDI: all items were fully cooked to 165F until procedures approved by inspector. Procedures for NCC were reviewed and e-mailed to PIC Kevin Woods. Follow-up needed by 1/17/19

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 artichoke dated 12/1, black beans dated 12/26 and marinara sauce dated 12/16 all with expired 7 day dates. CDI: all products were discarded.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a plastic container of turkey veggie soup and two pans of beans and rice cooling inside walk-in prep cooler while tightly wrapped in plastic. CDI; plastic was removed; soup was moved onto an ice bath.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles at grill station.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat and bleach test strips provided both expired. CDI; both strips will be ordered today

General Comment: 6-301.11 Provide soap for handwashing at each handsink. -Pf. Soap missing from one handsink in kitchen. CDI: soap provided.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. High temp dishmachine not sanitizing properly as indicated by dish plate simulator and final rinse temp water of 151 deg F. Return visit needed by 8/3/18 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Few pans on dish shelf observed with food debris and sticker residue. CDI: removed from shelf to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Pans of mushroom soup in hot box at 116 deg F. CDI: reheated to 188 deg F.

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Virginia ham opened on Saturday in walk-in without a date. CDI: date provided. Fresh mozzerella and shredded mozzerella in walk-in opened Saturday without a date. CDI: properly dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. No asterisk on late night menu burger item and dinner menu ahi tuna item to indicate served undercooked/raw. Remove asterisks on menu items including crab cakes, shrimp, smoked salmon, and chorizo that are served fully cooked. Return visit needed by 8/3/18

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. Two pans of turkey observed cooling while tightly wrapped inside 3-dr cooler. CDI: loosely wrapped; proper methods discussed.

General Comment: 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. See non compliant items from transitional permit. 12-15-18 Expiration date 1. REPLACE DAMAGED /CHIPPED BASEBOARDS THROUGHOUT FACILITY INCLUDING INTERIORS OF COOLERS, ETC 2.REPLACE DAMAGED FLOOR TILES THROGHOUT FACILITY INCLUDING INTERIORS OF COOLERS. 3. REFINISH FLAKING PAINT ON WALLS THROUGHOUT PARTICULARLY IN DISH PIT AND GRILL STATION 4. REPAIR DAMAGED CIELING TILES THROUGHOUT FACILITY. 6. PROVIDE CAULKING BETWEEN A SINKS AND WALLS WHERE NEEDED. CAULK MUST BE SMOOTH AND EASILY CLEANABLE. 7. PROVIDE CAULKING OR GROUT BETWEEN TOP OF BASE TILES AND WALL