FRESH CHEF

REPEAT 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 burger stored above pork chops in the walk-in cooler. CDI - Items were moved to the correct order. Points reduced due to improvements made from previous inspection.

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 queso-dip past the 7-day date mark. CDI - Item was voluntarily discarded.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Item was labeled during inspection.

REPEAT 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 one large bin of sugar or flour without a label in the office / dry storage area. No points taken due to improvement from last inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces.

REPEAT 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 wet-stacked dishes.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “house hold use only” chest freezer. Observed a rusting shelf for the walk-in cooler and dry storage products.

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 low grout in front of the 3-compartment sink, dish machine area and cook line.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 ground beef stored above Ribs and raw meat stored above cooked sausages in the walk-in cooler. CDI - Items were placed in the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed olives stuffed with cheese (house made) in a bar topping container above 41 degrees. CDI - Items was labeled for 4-hour TPHC and discard. Manager stated that they will now keep this item in the cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing inside of intact packages with a label indicating to remove while thawing.

REPEAT 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 large containers of flour or sugar without labels. CDI - Labels were added during inspection. No increase in points due to containers being recently washed.

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 wet-stacked dishes.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “house hold use only” chest freezer and blender. Observed a rusting shelf for the walk-in cooler and dry storage products.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a broken / missing lid for the recycling dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in the dish washing area and cook line.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee handle raw salmon, discard gloves, and then done new gloves without washing hands. CDI - Manager educated employee and they rewashed hands.

6-301.14 Post a handwash sign at each handsink. Observed two hand sinks with missing hand wash signs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked sausage stored below raw meats and fish in the walk-in cooler. CDI - Sausage was moved to a shelf with ready-to-eat foods.

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 two large containers of flour without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap along the side and bottom of the back door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a container of soiled wiping cloths without sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed two avocado’s in the prep cooler with stickers still attached.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups being used to scoop flour.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “house hold use only” chest freezer and blender. Observed a leak coming from the ceiling vent that is collecting in a bucket. Observed a rusting shelf for dry storage products.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the recycle dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale and salad mix being held above 41F in salad make table. Product prepared 06/02/25. All other TCS items in unit within temperature parameters. Chef in kitchen provided cold holding logs. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed “egg(cooked any way)” on brunch menu without asterisk/disclosure. CDI: PIC edited and reprinted menu during inspection.

4-501.11 Maintain equipment in good repair. Observed chopper lid in poor repair/taped together.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 100ppm. EHS tested solution in sink, directly from dispenser, and from bottle of solution. Facility to make solution by hand until service company repairs dispenser. EHS will return within 3 days to verify dispenser properly dispensing correct concentration of solution. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives, insert pans, and immersion blender stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stainless steel bowl of chopped kale being stored on top of insert pan of kale in flip-top portion of salad make table. PIC stated product prepared @11am and is made in batches throughout day (pre-mixed). CDI: Education provided and food employee moved product to reach-in portion of salad make table and cooled product (40F).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several insert pans, plates, and ramekins wet stacked on dish shelves throughout various parts of kitchen. REPEAT VIOLATION.

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 food employee touch chopped kale with bare hands in walk-in cooler. CDI: Education provided and food employee donned gloves.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed burgers cooling at a rate too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided, product vented, and placed onto top shelf of walk-in cooler for more rapid cooling (<41F). REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed burger cooling in metal insert pan covered in plastic wrap. CDI: Education provided, product vented, and placed onto top shelf of walk-in cooler for more rapid cooling (<41F). REPEAT VIOLATION. **Continued non-compliance can result in Risk Control Plan and permit action at next inspection**

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal insert pans wet stacked in clean dish area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles and blanched broccoli cooling in walk-in cooler at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided, noodles sifted/stirred and broccoli bags opened for more rapid cooling (<41F). 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed mahi cooling in walk-in cooler at a rate too slow to meet cooling parameters. CDI: Education provided, mahi vented for more rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta being held above 41F in 4-door low boy under grill. PIC stated product prepared 03.30.24 but that product was pulled from walk-in cooler during morning prep/stocking. Temperature of unit 39F. Other TCS foods in unit within temperature parameters. CDI: Education provided, temperature of unit adjusted, product moved to walk-in cooler for rapid cooling. Observed several TCS foods being held above 41F in expo make table. See temp chart for details. Temperature of unit 40F. PIC placed products in unit on 6-hour TPHC- EHS provided paperwork. PIC placed service order with maintenance company during inspection. EHS will return within 3 days to verify unit repaired and able to maintain TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance can result in food being discarded and a Risk Control Plan/permit action at next inspection**

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no reminder on brunch menu for undercooked foods. CDI: PIC reprinted menus during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in deep metal insert pan, blanched broccoli cooling in sealed plastic bags, and mahi cooling in plastic wrap covered insert pan. CDI: Education provided, noodles sifted/stirred, blanched broccoli bags opened, and mahi vented for more rapid cooling. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout kitchen. Observed cold water knob stripped on hand sink near dish area. REPEAT VIOLATION.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cold holding peach dessert stored on top of speed rack under evaporator unit in walk in cooler without wrappings or protection. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ribs, meatloaf, tomatoes, and chicken salad cold holding at temperatures between 50F and 56F. Ambient air temperature in walk in cooler was measured at 53F. Temperatures written in temperature logs from start of business day indicate walk in cooler was holding between 40F and 41F. CDI - PIC contacted service technician to repair walk in cooler. Walk in cooler was repaired. Ambient air temperature was measured at 38F. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped containers of cut tomatoes cooling in walk in cooler. Observed ranch dressing cooling in ice bath without active stirring. CDI - Cover was removed from tomatoes so cold air could circulate in and around food. PIC was instructed to conduct active stirring of any TCS foods cooling using an ice bath. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen area. Establishment has contract with licensed pest control. Control insects to prevent infestation. -0 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in water with a temperature greater than 135F but water was visibly soiled, discolored, and with oily residue. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler at start of inspection holding at 53F. Observed torn gasket on walk in cooler door. Replace gasket. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust on fans blowing over ready to eat foods. Clean fans to prevent contamination of ready to eat items. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored above hardboiled eggs and jar of capers in reach in cooler. Observed cooked onions and peppers stored in front of raw salmon in refrigerated drawer. CDI - Raw tuna was moved to bottom shelf of reach in cooler. Cooked onions and peppers were moved behind raw salmon in refrigerated drawer. -REPEAT- -1.5 points- 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 metal pan stored as clean on drying rack with date marking sticker still attached. CDI - Metal pan was taken to dish washing to be washed, rinsed, and sanitized. -0 points- 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 shredded cheese, pico, spinach dip, and sliced tomatoes cold holding in flip top cooler at temperatures between 51F and 58F. All items were placed in flip top cooler prior to lunch service. CDI - All items were placed on TPHC and PIC has been advised to conduct frequent temperature checks of equipment. PIC has cold holding logs and temperatures for unit. PIC has also been advised to conduct proper cooling step of TCS foods prior to placing in flip top cooler. -1.5 points- 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP Tuna thawing under refrigeration without being removed from reduced oxygen environment. CDI - Packages were opened. -0.5 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 food debris, splash, and residues on floors under prep tables, three compartment sink, and cold holding equipment in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and raw shrimp stored above ready to eat foods (pre cooked bacon bits, Livermush) in walk in cooler in raw meat section. CDI- Livermush and bacon bits moved to prepared foods side of cooler. No longer contamination concern. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0ppm chlorine during inspection. EHS observed that bottle hooked to machine appeared to be low/empty, likely causing issue with sanitizer. PIC replaced chlorine bottle with a new bottle and checked lines during inspection. CDI- sanitizer at proper concentration after PIC changed bottle. Dishes rewashed at dish machine once sanitizer was properly dispensing. 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

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards that are scored, no longer smooth and easily cleanable. Specifically the green cutting board at prep table used for lettuce/kale and cutting board attached to main prep unit. REPEAT. Note: points not escalated, facility has replaced most cutting boards in facility, may need to replace green cutting boards more frequently. 4-501.11 Maintain equipment in good repair. Observed shelving/racks in walk in cooler that is rusted, in need of replacement.

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 areas of the walk in cooler shelving with buildup, in need of cleaning. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unmarked bottle of sanitizer near walk in cooler. CDI- bottle marked as sanitizer.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal and plastic containers wet stacked on shelving near dish pit.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards that are scored, no longer smooth and easily cleanable.

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 areas of the walk in cooler shelving with buildup, in need of cleaning. REPEAT.

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 seasoned pork chops stored in back row of cold holding drawers, directly behind ready to eat foods like provolone cheese and red peppers. Current storage of pork chops has potential to contaminate ready to eat foods stored in front rows. CDI- drawers re-organized, no longer a contamination concern. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket at 0ppm quat sanitizer when tested. EHS observed all other sanitizer buckets at proper concentration, no issues with the dispenser. CDI- bucket remade to proper concentration.

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 on reach in units and on walk in cooler with minor black buildup, in need of cleaning. Observed areas of shelving in the walk in cooler with food debris buildup, in need of cleaning.

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 salmon stored behind peppers and onions in cold holding drawers. EHS observed pieces of salmon that had fallen into peppers and onions. CDI- peppers and onions voluntarily discarded, storage order corrected. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw burgers stored behind raw fish in cold holding drawers. Current storage has potential to contaminate fish when handling ground beef. CDI- storage order corrected, fish moved to back row, no longer contamination concern.

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 TCS foods holding above 41F in one section (back) of the walk in cooler. Walk in cooler has multiple fans to maintain temperature in all parts of cooler, PIC stated that motor to fan in back of walk in cooler broke yesterday, have ordered part and it is scheduled to be installed today. EHS confirmed with PIC that fan has been ordered and is scheduled to be delivered today, PIC provided invoice. PIC stated he has been moving all TCS foods to front of cooler where temperature is 41F or below, had a delivery this morning and had to temporarily move TCS products (raw proteins and blanched fries) to area adjacent to broken fan. Walk in cooler has 2 main fans in the main section of cooler, 1 fan unit in small section that used to be a freezer (converted to a cooler). CDI- walk in cooler rearranged so all non-TCS products (non-TCS produce, bottled products) are stored in area with broken fan unit (former freezer area), all TCS products maintained in areas of walk in that are 41F or below. EHS will conduct compliance visit to ensure fan is properly installed, maintaining entire walk in cooler and all TCS foods at 41F or below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 rice and broccoli marked 6-8 in reach in unit. Observed cooked carrots marked 6-13 in reach in unit. PIC stated these labels are incorrect, discussed days of prep for each specific item. CDI- products voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados that had been cut and scooped into bowl, had not removed sticker from skin and properly washed before cutting. Ensure fruits and vegetables, such as avocados, have stickers removed and are properly washed before use.

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 ceiling tile with damage. Observed floor tile near back door with damage. PIC stated he is aware of facility issues, working towards fixing immediately.

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 outside of plastic and metal containers with stickers still attached on clean dish shelving. Current storage of containers has the inside food contact surfaces of metal pans contacting stickers on the outside of pans when stacked together. PIC stated that typically facility uses dissolvable labels, ran out of these labels last week and had to use backup labels that are not dissolvable- causing the sticker residue on some pans. CDI- stickers removed and containers re-washed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading to outside unable to fully shut and seal to outside, gaps in door. Upon further discussion with PIC, deadbolt was causing the gap in the door. Door properly shut during inspection, EHS emphasized importance of keeping door shut to avoid insect/rodent entry.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers and plastic containers stacked together as wet. Ensure these containers are air dried before stacking together as clean. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of individual colored cutting boards in use that are in need of resurfacing or replacing, no longer smooth and easily cleanable. EHS showed PIC cutting boards that need to be resurfaced or replaced. PIC stated they have ordered cutting boards, should arrive when they pick up shelving. REPEAT. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. PIC stated that shelving has already been ordered, will be picked up and installed in facility soon.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of spray bottles hanging above 3 compartment sink without a label. CDI- PIC identified chemicals as degreaser and sanitizer, labeled bottles during inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a white Styrofoam container stored inside a large bucket of flour being used as a scoop. Container does not have handle, potential for contamination when left in product without a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal and plastic containers wet stacked on shelving above dish pit. Ensure equipment and utensils are air dried before stacking. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards with deep grooves, no longer smooth and easily cleanable. PIC discarded one cutting board during inspection, stated he will go through all cutting boards in facility to see if they are in good condition and order new ones as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with a sliding door opened, facility shares dumpster with multiple restaurants.

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 behind dish machine and dish pit area with black buildup, in need of cleaning. PIC stated that facility is planning on repainting these walls soon.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a bottle of water being drank from by employee stored on prep surface, next to microwave. CDI- drink moved.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go from handling raw chicken, take gloves off, don new gloves without a handwash and attempt to handle raw salmon to put on grill. CDI- EHS intervened, explained need for handwash in between glove uses. Proper handwashing observed by end of inspection.

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 an employee take a handful of sliced tomatoes with bare hands from the flip top and put into reach in unit. CDI- EHS intervened, explained to PIC that employees shall not contact ready to eat foods with bare hands. Tomatoes voluntarily discarded.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored behind raw salmon in the cold holding drawers. Storage of raw animal foods had potential to contaminate salmon when handling the raw chicken. CDI- drawers rearranged with chicken in front, beef in middle and seafood in back.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce and grilled mushrooms reheating on flat top. Employee removed from flat top and put into steam table, products were below 165F, see temperature chart. CDI- products properly reheated before putting back into steam table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products in large flip top unit holding above 41F, see temperature chart. EHS found that left side of unit across from grill was holding food above 41F while the right side of the unit maintained food at 41F or below. PIC stated he thinks the issue is the heat from the grill is warming up the products across from it. PIC stated he will continue to monitor unit, EHS reorganized flip top so non TCS products are in area that was above 41F. Observed products in the walk in cooler holding above 41F, see temperature chart. Walk in cooler had 2 fan units blowing air, one was blowing air at 38F while the other was around 47F. PIC found that malfunctioning air unit had frozen up in the back. During inspection, all TCS foods out of temperature for more than 4 hours were voluntarily discarded. Products prepared and in the process of cooling were voluntarily discarded, as they were unable to meet cooling parameters. Repair man arrived on site, walk in cooler in the process of being serviced, repair man stated unit had frozen up and he will have functional in around an hour. VR by 10-2-21 to check on cold holding in facility, both walk in and flip top unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket registering at 0ppm during inspection. CDI- bucket remade to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet stacked on shelving above dish pit. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in unit below flip top beginning to peel, rip from frame. PIC stated he will order new ones immediately.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets in walk in cooler. Vent covers with dust buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones on prep surfaces and on top of a box of potatoes.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed porduce stored over washed ready to eat foods in the walk in cooler. CDI- PIC rearranged the order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dishmachine not properly sanitizing. CDI - PIC repaired the dishmachine, PIC stated that there was a kink in the sanitizer hose. Sanitizer was observed at 100 ppm of chlorine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon final cook temperature at 127F. CDI - PIC place back on grill and cooked to 172F. -REPEAT- Keeping at half demerits, since no other final cook temps were observed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed the following foods temped above 41F: kales, mixed greens, caesar dressing and creamy garlic dressing - salad prep cooler; andouille sausage, salmon cakes - prep/reach in cooler; shrimp and beef - cooler drawer CDI - Kale and mixed greens (prepped today) were placed back into the walk in cooler to cool down. Dressings and salmon cakes were voluntarily discarded. Andouille sausage (prepped today) was placed back into the cooler. Shrimp and beef in cooler drawer - ensure the drawer is closed all the way to ensure cold holding is maintained in the unit.

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 rice, broccoli, smoked salmon and feta cheese did not have a date mark. All of these were prepped/opened yesterday. CDI - Allowed the PIC to properly date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- REPEAT- Observed all shakers and squeeze bottles on the cook line without a label. -REPEAT-

3-307.11 Protect food from contamination sources not specifically noted by code. Observed in use salad prep bowl set over exposed food -Kale at the salad prep station.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in buckets at 150ppm of quat. CDI- PIC remade the sanitizer and are now at 200 ppm of quat.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishwasher drying equipment and utensils with a towel after washing. CDI - Discussion with PIC on this process, dishwasher rewashed dishes and utensils

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Keep closed to prevent attracting and harboring pests.

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. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 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 ceiling in need of repair due to damage near cook line. Observed dirt and dust build up on vents near cook line. -REPEAT-

2-301.14 When to Wash - Observed an employee handle soiled utensils and then prep RTE foods while donning gloves without a hand wash. Also observed an employee prep raw foods then prep RTE foods without a hand wash after donning gloves. CDI- PIC was informed of the violation and prior to cross contamination occurred EHS observed proper hand washing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee handle raw beef and attempt to prep other foods without a glove change and hand wash. CDI- EHS instructed the employee to discard gloves and wash hands. EHS observed proper glove change and hand wash during the inspection after instruction was provided.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed bone in pork chops being undercooked and cooled. Through conversation EHS was informed salmon is smoked to 120F and cooled to be reheated to 145F up to three days after cooling. PIC voluntarily discarded the pork chops and stated the process would be discontinued. A VR will occur no later than 4/7/20 to ensure procedures are provided or process is discontinued with written documentation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- REPEAT- Observed all shakers and squeeze bottles on the cook line without a label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees with watches, bracelets, and large ring on while preparing foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several wet stack metal and plastic pans stored on clean rack near dish machine.

4-501.11 Maintain equipment in good repair. - Observed ice machine bolts in need of replacing due to rust and deep grooves.

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. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 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 damage to baseboards near dish pit area hand sink. Observed ceiling in need of repair due to damage near cook line. Observed dirt and dust build up on vents near cook line.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at the bar hand sink. CDI- Provided hand wash sign to PIC.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed porduce stored over washed ready to eat foods in the walk in cooler. CDI- PIC rearranged the order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a couple "Clean" ladkes on drying rack with dry food residue. CDI- utensils were rewashed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and garlic ranch dressing on the prep table temped above 41F, placed on prep table at 1130AM. Observed in house made caesar dressing temped above 41F. CDI- PIC suggested placing these products on time rather than temperature are these food items were placed on ice. Provided TPHC paper work. Shredded cheese was voluntarily discarded. Dressings were placed in the walk in cooler to see if they would cool back down to 41F in 30 mins.

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 in house made chicken at the prep top cooler without datemarking. Observed open feta cheese in the walk in cooler without datemarking. CDI- Allowed the PIC to date products since the prepared/opened was determined.

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 pineapple salsa and pico de gallo prepped this morning and stored in a plastic container with tight fitting lids. CDI- PIC removed the lids and cooled the products in less amounts.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of oil and vinegar at the cookline.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer less than 200PPM of Quat. CDI- PIC remade sanitizer buckets and are now testing at 200PPM of Quat sanitizer.

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 cup used as a scoop in a hot holding sauce.

4-101.19 Nonfood-Contact Surfaces - C Observed ice machine panel screws are metal. Replace with plastic screws.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry ingredient bins in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands or arms. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee mixing spring mix by hand with exposed sections of arms touching lettuce while mixing. CDI - Lettuce rewashed and employee educated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink nearest dish pit at beginning of inspection. CDI - Paper towels refilled in dispenser. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on slicer and several plates and spatula on drying shelf declared clean by PIC. CDI - Unclean items moved to dish pit for cleaning. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed broccoli and cheese soup cooling overnight still above 41F at beginning of inspection. CDI - Soup 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 Observed broccoli and cheese soup cooling in deep plastic container without active stirring from previous night still not 41F. CDI - PIC discarded. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two staff members filling dressing containers for service without wearing an effective hair restraint. -0-

ERROR

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 buildup on floor around drains near can wash and drink station. Observed buildup ion walls behind equipment in kitchen. -0-

General Comment. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility with prime rib. PIC stated prime rib is cooking for 2 hours(120 minutes) to a temperature of 120-125F. Prime rib is 8 pounds and is cooked in a convection oven. This food item is not on the menu, but on a board under "features". There was no disclosure or reminder beside the prime rib. CDI- PIC provided disclosure and reminder on board.

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 seasoning shakers and sauce bottles, containing oil and margarine, needing labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket holding in-use wiping cloths below 50 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nesting.

General Comment. 4-502.11(A) Maintain utensils in good repair. Observed two metal swifters with metal pieces coming from it. CDI-Both swifters were voluntarily discarded.

General Comment. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees scrub hands for less then 15 seconds and turn off faucet with bare hands. CDI- Educated PIC and employees to scrub hands for at least 15 seconds and to use a clean barrier when turning off faucet. Re wash were done.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at both handsinks in kitchen area. Handwash signs in English and Spanish were provided.

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 Observed rice, sausage, and feta cheese not date marked. CDI-PIC knew when items were prepared or open and a date mark label was added.

General Comment. 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 Facility is preparing foods and putting them directly inside of units without first placing them inside the walk in cooler to properly cool. CDI- Items still in the cooling time frame were placed inside of cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in sanitizer at 0 ppm chlorine.

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 bare handling kale during washing process. PIC stated kale would be used for immediate service salads. CDI - Kale was discarded and employee donned gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in walk in cooler. Observed raw shell eggs stored over produce. CDI - PIC reorganized entire walk in cooler to correct storage order.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed provolone cheese touching raw beef in cold holding draw. CDI - Employee discarded provolone cheese.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice and lettuce cooling in walk in cooler. Both items would not meet cooling parameters; see temperature chart. CDI - Rice and lettuce were moved to the top shelf to help air ventilation and cool properly. EHS recommended preparing less cut lettuce ahead of time to reduce amount cooling at one time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, lettuce, and several items on make line holding above 45F. PIC stated they move through items within 4 hours. CDI - All items placed on temporary TPHC. EHS provided TPHC document and will use TPHC on items moving forward.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in buckets reading above 200 ppm. CDI - Employee replaced buckets with sanitizer at correct concentrations.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and spices on the cook line without identifying labels.

4-501.11 Maintain equipment in good repair. Observed side of reach in freezer door broken off. Replace as necessary.