LUCKY STRIKE CHARLOTTE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over birria sauce and ricotta cheese. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. CDI: line was primed, EHS observed dish machine at 50ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and cups with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 . If violations occur on future inspections, a risk control plan and/or permit action may be implemented.

REPEAT 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 held past 7 days: salsa (8/9), fajita meat (8/23) and birria sauce (8/6). CDI: Items were voluntarily discarded. If violation occurs on future inspections a risk control plan and/or permit action may be implemented 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 3 bottles of chemicals not labeled. CDI: PIC labeled items.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in bottom of reach in freezers and on sides of fryers. Clean as needed.

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 flooring throughout facility in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm Chlorine. Machine primed and ran multiple times but could not record proper concentration. EcoLab called for repair. Facility uses single service utensils and will continue to do so. VR. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dicer soiled and in need of cleaning. CDI - Cleaned on site. 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 Nacho meat, fajita mix and watermelon all recorded with date past 7 days. CDI - Discarded. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Thin probe thermometer missing battery. Obtain thermometer or new batteries. VR.

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. Shelves and fryer handles in need of cleaning. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dough presser and metal container soiled with food debris. CDI - Cleaned on site. 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) Pizza sauce recorded past 7 days. Open bag of sausage not dated. CDI - Discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some fruit flies observed by dish pit. Contact pest control

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no record of employees trained on health policy. CDI - Form emailed and staff reviewed and signed on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handsink near pizza station. CDI - Provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser dispensing low concentration at <50ppm. Ecolab called. VR. Facility will use chlorine sanitize in meantime. VR. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 multiple food items, ranch, chili, fajita meats recorded with day past 7 days. CDI - Foods all 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Grey tub had black debris on bottom surface. CDI - Brought to dish machine for 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Facility is par baking chicken wings. Facility does not have approval. CDI - PIC filled out application to par bake and EHS approved on site.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No bleach sanitizer test strips on site. Obtain. VR. REPEAT

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Lettuce delivered and allowed to sit at room temp. CDI - Lettuce brought in WIC immediately for rapid cooling. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sour cream recorded above 41F, CDI - Discarded. REPEAT. Points not escalated due To improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Milk not dated. CDI - Dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Chicken fajita and steak observed on day 8. CDI - Discarded. Facility was dating one day ahead. Date product day 1 as date of prep. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed on metal bowls.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips on site. CDI - Obtained during inspection. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior and interior panel of the ice machine accumulating black residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken brining on prep top table at 48F. CDI - Food handlers moved to the walk in cooler. 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 cooked chicken datemarked 5/27, exceeding 7 days. CDI - food handler 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled spray bottles with different liquids. Properly label to prevent misuse.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have a Qac test kit. Obtain. Verification visit required to ensure compliance within 10 days.

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 handles and interior and exterior of refrigeration prep coolers in need of cleaning, accumulation of food debris and residue. Observed equipment wheels and legs are in need of cleaning at the cookline. Clean and maintain.

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 flooring under equipment and along the walls are in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and Diarrheal clean up procedures. CDI - Provided PIC with procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of the ice machine chute accumulating some black residue. Clean and maintain. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed exterior of the milk shake machine accumulating dry food residue. Clean and maintain to prevent cross contamination 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some dry ingredient shakers with spices and seasonings unlabeled. Properly label to prevent misuse.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on the all prep top coolers (cookline and pizza prep) heavily scratched and scored. Replace or resurface.

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 interior and exterior of refrigeration prep coolers in need of cleaning, accumulation of food debris and residue. Clean and maintain. Observed gaskets on coolers accumulating food residue and debris. Clean and maintain. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart in front of the handsink next to the 3-compartment sink. CDI - cart was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed “clean” ladles” on the drying rack with food residue. CDI - PIC removed and discarded ladles. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of ice machine and ice machine chute accumulating black residue. Clean and maintain.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with yellow liquid. CDI - PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies in the warewashing area. PIC stated that they have a monthly pest control contract with ECOLab. Observed one drain with debris and a plate blocked the drain. Clean. Doesn’t appear to be as bad as the previous inspection. Demerits will be kept the same.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed milk shake cups and metal container wet stacked on the drying rack. Allow to air dry prior to stacking.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal ice scoop starting to chip. Replace

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 equipment throughout facility, reach in freezers, and wal. Ensure more frequent cleaning.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mop improperly stored with the mop head up. 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 grouting needed around tiles throughout kitchen.REPEAT VIOLATION 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 some build up around and under equipment, particularly fryers. Ensure more frequent cleaning of areas.

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 hummus and cheese tray cooling in walk in cooler while tightly wrapped. CDI: Product uncovered and then sold for a party within an hour of prep. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a lot of fruit flies in back chemical storage area and around mop sink. PIC stated that they have a monthly pest control contract with ECOLab and he has scheduled for them to come out this week to treat. EHS recommends frequent visits (weekly if needed) to get pest problem under control.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged pizza screen with mesh sticking out in several places. CDI: Screen discarded by PIC.

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 equipment throughout facility, especially in handsink at pizza station, reach in freezers, and walk in cooler near dough station. Observed shelving where pizza screens are stored with food debris. Ensure more frequent 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 some wall damage at corners throughout kitchen and a few cracked tiles, particularly at expo area, cook line, and in front of 3-comp sink. Observed grouting needed around tiles throughout kitchen.REPEAT VIOLATION Facility has gotten update with corporate and tiles are approved for purchase and grouting has been approved as well. 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 some build up around and under equipment, particularly fryers. Ensure more frequent cleaning of areas.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed facility cooking chicken wings in the oven during inspection. Wings were not cooked to 165F. CDI: Product was placed back in the oven and finished cooking to 165F. Ensure that product is cooked to 165F and verified by staff using a calibrated thermometer. EHS recommends spreading wings out onto more pans so that air can circulate around product for more even cooking.

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 ranch portion cups stored at room temperature on counter. CDI: Product was placed permanently on TPHC. Time of 5-9pm written on pan. TPHC procedures filled out during inspection.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler door of prep top split. Observed water pooling in bottom of prep top cooler.

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 some wall damage at corners throughout kitchen and a few cracked tiles, particularly at expo area, cook line, and in front of 3-comp sink. REPEAT VIOLATION Previous violations corrected.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several pans of chicken tenders in freezer without covers. Cover as needed. - 0 -

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 reading 0ppm chlorine sanitizer. Sanitizer was full but had turned from yellow to a clear color and no longer reading properly. Sanitizer changed and machine primed. Machine reading 100ppm chlorine sanitizer by end of inspection. - 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 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 milk, half & half, chicken and cheese in prep top without dates. CDI - Items voluntarily 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 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 chicken and steak in grill drawers past 7 day date. Observed marinara sauce in prep top past 7 day date mark. CDI - Items voluntarily discarded. - REPEAT - 3 - * Facility has improved in date marking. No escalation to a risk control plan at this time. *

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 few squirt bottles of sauces and oils without labels. Label as needed. - 0 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies throughout facility - mostly isolated to can wash area. Contact PCO for treatment. - 0 -

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed severely melted lid that is no longer smooth or easily cleanable. CDI - Discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at pizza oven currently used in need of replacing or resurfacing. - 0 -

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cheese cubes and cheese slices in walk cooler with microbial growth. CDI: Products voluntarily discarded.

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 prep cooler holding food above 41F. CDI: Products voluntarily 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 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 nacho meat in walk in from 4/29. CDI: Product voluntarily discarded. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 no date mark on milk in reach in. CDI: Product dated with day that milk was opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on peroxide cleaner that was in a spray bottle. CDI: Product labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups stored as clean at the server area.

4-501.11 Maintain equipment in good repair. Observed gasket damaged on pizza reach in cooler door of prep top. Observed prep cooler With air temp of 58F. CDI: Cooler removed and replaced with a different cooler that is holding properly. REPEAT VIOLATION Previous violation corrected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for quat sanitizer damaged and 4 years old. Test strips no longer accurate. VERIFICATION REQUIRED REPEAT VIOLATION

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 equipment throughout facility, especially in currently unused equipment. Ensure more frequent cleaning. REPEAT VIOLATION

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 some wall damage in dry goods storage near bathrooms. Observed damaged corner guards where FRP comes together near the mop sink. Some improvement from previous inspection since other gasket was repaired and the dish area has been cleaned. REPEAT VIOLATION

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include nontyphoidal salmonella. CDI: Updated employee health policy was provided today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI: Papertowels provided.

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 on date marking please visit: http://meck.co/FoodSafety Observed queso date marked 1/21 in walk in. CDI: Product voluntarily discarded. Observed milk in reach in with no date. PIC stated that it was opened last Thursday. CDI: Product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed gasket damaged on reach in cooler door.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for quat sanitizer damaged and 4 years old. Test strips no longer accurate. VERIFICATION REQUIRED

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 equipment throughout facility, especially in currently unused equipment. Ensure more frequent cleaning.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed mop sink edges pulling away from wall. Recaulk area.

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 some wall damage in dry goods storage near bathrooms. Observed missing ceiling tile over mop sink. REPEAT VIOLATION 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 near dish machine with black build up. Ensure more frequent cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on blue chemical in spray bottle. PIC stated that chemical is windex. Chemical was dumped out.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site. VERIFICATION REQUIRED REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed lid for bulk flour container is cracked and needs to be replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile over mop sink. REPEAT VIOLATION All items from previous inspection were repaired.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site. VERIFICATION REQUIRED

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups and paper products stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed coolers in need of detail cleaning and cleaning needed behind equipment. REPEAT VIOLATION

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 base board in back ice machine room to be missing. Observed wall in dry storage room to be severely damaged and in need of repair. 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 soda syrup spill on floor in ice machine room.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P-Observed employee take pizza out the oven and touch it with his bare hand and put it on a plate. CDI-employee put pizza back in oven and cooked to over 165F and use utensil to get pizza out.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- Observed the hand washing sink at the dish wash room blocked by a stack of cups. Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf CDI- CUPS REMOVED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. P- Procedure was being followed correctly however PIC couldn’t show EHS procedures. CDI-emailed copy of TPHC form and procedures filled out during inspection. REPEAT VIOLATION Previous violation corrected.

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 chicken tenders cooling while tightly covered in reach in and in the walk in cooler. CDI: Items uncovered and cooled to 41F by end of the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Oil and water bottles were not labeled during the time of inspection. CDI: Bottles labeled during inspection.

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 tongs stored on the handle of the pizza oven door.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed an employee cell phone stored on the prep table while pizza dough was being prepped as well as on front pizza prep table. CDI: Employee placed phone in pocket. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean. CDI: Items separated for air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Cleaning is needed on top of the dish machine, behind equipment, and along the storage racks. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed no soap, paper towels, or handwash sign at the handsink in bar in the private party area. CDI- Soap and papertowels placed at sink. Handwash sign provided to facility today.

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 portioned bags of cooked chicken and portioned bags of cooked steak both dated 7/12 in the cooler on the prep line. Ensure TCS foods are discarded at the end of day 7. CDI- Items voluntarily discarded. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas being held on TPHC with no time stamp. Ensure time is placed on pizzas as soon as taken out of temperature control. CDI- Correct time placed on pizzas.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer with no label. CDI- Bottle labeled.

4-501.11 Maintain equipment in good repair. Observed split gaskets on some refrigeration units. Replacement needed. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on wire racks used to hold clear and metal containers. Repeat violation. Facility has cleaned area that was noted on previous inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used as dump sink in private party room. PIC was reminded that only bottled beer may be served here, or a receptacle for dumping liquids in must be obtained. REPEAT VIOLATION

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed employee portioning chicken with a strong, foul odor. CDI: PIC instructed employee to discard the chicken and open a fresh case to use.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee connect bleach sanitizer to quat dispenser. Quat was also added to the water by employee. CDI: Employee educated on how one sanitizer must be used at a time. Bleach sanitizer and quat sanitizer are not interchangeable and therefore canot be used as substitutes for one another in the sink dispenser. Employee drained water, and refilled sink with properly hand-diluted quat sanitizer. Dispenser needs to be fixed. VERIFICATION REQUIRED Observed dish machine at the main bar not pulling sanitizer. CDI: Ecolab tech came and repaired the machine during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all food in walk in cooler above 41F but below 45F. Items in cooler moved to other coolers if possible. Remaining items will be kept for no more than 4 days. Observed TCS dressings/sauces in squeeze bottles in prep top cooler above 41F and 45F. CDI: Products rapidly cooled. EHS recommends keeping these items on TPHC, in the reach in portion of the cooler, or putting them on ice with the ice upand around the product.

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 trays and containers of wings date marked 3/8 in the walk in holding at 43F. All wings voluntarily discarded. Observed pico and garlic butter date marked for 3/8 and 3/9 respectively. CDI: Products voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding food items at 43F. Left walk in cooler fan was not functioning. PIC stated that the fan has been out since Monday and that a new part to fix it has been ordered. VERIFICATION REQUIRED

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed staff change out and fill sanitizer buckets upon arrival. Once buckets with wet cloths had been returned to the kitchen line, sanitizer concentration was checked by EHS. Sanitizer was 0ppm quat. CDI: Buckets refilled to proper concentration.

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 handle of scoop down in sugar in container. CDI: Scoop removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups and pans stored as clean. Part of the transitional permit is to add more drying space for dishes.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several reach in units. Observed walk in cooler floor in strike city cooler to be bowing, not smooth, and not easily cleanable due to diamond plating pulling up and exposed foam at entry way. This is part of the transitional permit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of flour in pizza equipment and on hood vents. Clean at a frequency to prevent build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage in dry storage area. REPEAT VIOLATION Observed damaged baseboard tiles throughout kitchen. This is part of the transitional permit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar utensil soaking in handsink at bar. CDI: Item removed from handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink across from dish machine in pizza area. CDI: papertowels provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in bowling and pizza areas with pink and black build up on chute.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed queso at 95F right at 2 hours from cooling. CDI: Product rapidly reheated within 10 min to 165F and properly cooled to 41F by end of inspection. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pizza sauce cooling at a rate of .06F/min. CDI: Stirring was added to the cooling process. Product cooling at proper rate by end of inspeciton.

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 pico from 10/25 in prep top and reach in cooler. CDI: Product voluntarily discarded. Observed turkey with no date mark. CDI: Turkey labeled. Observed steak and chicken with no date, only a day dot and for saturday, when product was prepared today. CDI: Day dot changed to today. Observed wings date marked 11/2 the day of placing in container, instead of 11/1, the day of cooking. CDI: Wings labeled properly.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for pizzas. Observed not all pizzas were marked. CDI: Items properly marked and TPHC procedures filled out during inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed bulk chemicals stored over paper products in bowling area storage.

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 pizza sauce cooling in large plastic containers while covered. Observed queso cooling in walk in a pan with no stirring. CDI: Pizza sauce placed in shallow pans and stirred. Queso divided into two batches, placed on ice, and stirred.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee bags stored on boxes of single service plates. Facility has lockers for employee items.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed severely damaged walls in dry storage area.