DUCKWORTH'S GRILL & TAPHOUSE

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some wet stacked bowls on line. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice blankets used to assist in keeping TCS foods in temperature control on line uncovered / unprotected and stored in freezer. Maintain in clean area.

4-501.11 Maintain equipment in good repair. Observed several dish racks damaged and in poor repair and 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 debris and soil accumulating on shelving, inside prep units and top shelf on line.

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 debris and soil accumulating on floors in kitchen and hard to reach areas. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE items in WIC. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed impossible burgers below shredded steak and whole muscle meat. CDI - PIC rearrange store order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several items being cold held above 41 (blue cheese, cheese, lettuce). CDI - PIC voluntarily discarded all items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several souse bottles and seasoning shakers without labeling.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocado sitting in lettuce. CDI - PIC voluntarily discarded both items.

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 3 dishes that were damaged and no longer easy cleanable. CDI - PIC voluntarily discarded.

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 and build up on floors by RIC by office. Increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels missing from handwashing sink near 3 compartment sink. CDI , towels supplied.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handling soiled equipment with gloves and then with same gloves handle clean equipment after sending equipment through dish machine. CDI, employee removed gloves and washed hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some soiled wiping cloths left on counter and prep surfaces

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 general cleaning needed in reach in refrigerators and gaskets of prep units.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed multiple heavily dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC moved to designated area for adulterated cans. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and portioned blue cheese in server prep, and cheese wiz in server lowboy holding above 41F during inspection. See temperature chart. All other TCS foods in unit at or below 41F. CDI - PIC voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer at 50ppm quat during inspection. CDI - PIC changed to sanitizer with proper concentration. EHS recommended pre soaking wiping cloths in sanitizer solution moving forward. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado in inside expo prep still baring produce sticker. CDI - Cut avocado voluntarily discarded. Uncut avocados washed before being placed back in prep unit. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various sheet trays being stored as clean while wet stacked together during inspection. Ensure all equipment and utensils are properly air dried before stacking. Repeat. 1 pt.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for bodily fluid clean up on site during inspection. CDI - EHS provided during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored behind RTE peppers in prep unit. EHS advised that this placement may allow for the raw bacon to contaminate the peppers. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above RTE foods in WIC during inspection. CDI - PIC reordered storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 bin of sugar in back prep area with no label indicating its contents. CDI - Employee labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed portioned out containers of ranch dressing on small trays stacked on top of each other with the bottoms of the trays touching the lips of the portion cups. EHS advised against this method as it may be a vehicle for contamination. CDI - PIC had employee placement parchment paper in between the lips of the cups and the bottoms of the trays.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed portion scoops being stored in cooked peppers with the handles in contact with the food during inspection. CDI - PIC removed handles from food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed trays and hotel pans stacked together while wet while being stored as clean during inspection. Ensure all equipment is dry before being stored as clean. Repeat.

4-501.11 Maintain equipment in good repair. Observed broken shelf in WIC, broken shelf in dry storage area, rust on multiple shelving units throughout facility, and broken, out of service freezer unit in main kitchen area. PIC stated shelf in WIC has a ticket to be repaired, and that RIF is to be removed from facility. Repair and resurfacing needed for shelving units.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruits being stored over RTE shredded cheese in walk in. EHS advised moving cheese to different area to preclude possible contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed remoulade sauce in expo prep unit holding at 44F during inspection. PIC stated food had only been there for two hours after being portioned out. PIC moved sauce to WIC to cool down. Observed garlic oil mixture labeled “Keep Refrigerated” on packaging being held at ambient temperature during inspection. EHS advised either placing oil on time or storing cold while in use. Observed blanched French fries holding in drawer prep unit at 47F during inspection. Unit ambient temperature 53F. PIC stated fries had been in the unit for three hours and forty five minutes. PIC voluntarily discarded fries. 72 hour VR required. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding cooked onion straws on TPHC during inspection with no written procedures. EHS provided during inspection. CDI - PIC filled out form during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies in kitchen area during inspection. PIC stated they have Eco Lab handle pest control. More frequent visits may be required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates wet stacked during inspection. Air dry all equipment and utensils before stacking and storing as clean.

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 on floors and heavy build up of food in drains for three compartment and prep sinks. More frequent cleaning needed to preclude pest harborage.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without a vomit/diarrhea clean up plan. CDI: EHS provided copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed portion cups of Queso ranging from 49-51F after more than 4 hours of cooling. CDI: PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 portion cups of Queso cooling inside prep unit and tightly covered with lids. CDI: PIC and EHS discussed cooling methods. 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

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 bottom of prep units soiled with a build up of food debris. Clean as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine, sanitizer bucket was empty. CDI: PIC replaced sanitizer bucket and primed the machine. Chlorine concentration is now 50ppm. 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. Observed multiple small metal pans, plates and metal containers with food debris and sticker residue while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. 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 , 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 small ice bins at both drink machines with black residue. Clean as needed. REPEAT

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, cod, buttermilk above 41F in fry prep unit, with an ambient air temperature of 45F. Observed salami and Canadian bacon in a different prep unit above 41F. CDI: Items were voluntarily discarded due to being the units overnight. EHS will conduct long term compliance visit, upon visit a risk control plan will 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed onion strings being held on TPHC without time labels. CDI: PIC placed time label on item. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility without written procedures for onion strings that are being held on TPHC. CDI: EHS emailed TPHC procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in use squeeze bottles without labels. Label items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the establishment.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with cans for facility use. CDI: Items were relocated.

4-501.11 Maintain equipment in good repair. Observed prep unit with an ambient air temperature above 41F. PIC notified EHS at beginning of inspection and is currently not holding food in the unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips. VR required 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 all prep units in facility with heavy build up of food residue and debris. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a sanitizer bucket filled with sanitizer solution being stored in hand sink in dish pit area. CDI: PIC removed bucket from hand sink to ensure the hand sink was accessible to employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a whisk and several bowls with build up of food soil being stored as clean on clean storage shelf. CDI: PIC returned items for W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of a substance that PIC identified as grease on inside surface of door of ice machine. CDI: PIC cleaned substance off of ice machine door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of salami and a container of Canadian bacon being stored in prep flip top cooler above 41F, and containers of guacamole, diced tomatoes, remoulade and shredded lettuce in another prep flip top cooler being held above 41F. See temp chart. CDI: PIC voluntarily discarded Canadian bacon and salami as they had been in the unit overnight and moved guacamole, tomatoes, remoulade and shredded lettuce to WIF to rapidly cool to 41F or below. REPEAT Due to repeated cold holding violations on previous four inspections, EHS has advised PIC that a risk control plan may be required to be implemented if further cold holding issues persist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls being stacked wet within each other on clean storage rack. Allow clean equipment and utensils to air dry before stacking within each other. REPEAT

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC take temperature of cut lettuce in drawer cooler and use bare hands to pull lettuce that was stuck on thermometer probe and put lettuce back in container. CDI: PIC voluntarily discarded lettuce.

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 shredded mozzarella, pepperoni, sausage, Canadian bacon, buttermilk, blue cheese dressing and wings all holding above 41F in various prep units. See temp chart. PIC moved all items to WIF to rapidly cool to 41F or below and voluntarily discarded buttermilk. Prep units are not holding foods to proper temp. VERIFICATION REQUIRED within 3 days to ensure units are repaired. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed diced tomatoes cooling in plastic container in WIC covered in plastic wrap not meeting cooling parameters. CDI: Tomatoes were uncovered and moved to WIF to rapidly cool to 41F or below.

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 in use utensils being stored in a container of raw mushrooms and a container of raw onions with handles lying on top of items. CDI: PIC re-arranged utensils so that handles were out of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls stacked wet within each other on clean storage rack. CDI: PIC re-arranged bowls to allow to air dry.

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 heavy soil build up on gaskets in several low boy coolers and standing water and spilled sauces inside sauce cooler at serving line. REPEAT

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 several plates and plans with build up of food soil being stored as clean. CDI: PIC returned items for W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a final cook temp of grilled chicken at 145F. CDI: Chicken was returned to grill and a final cook temp of 165F was achieved.

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 raw cod and raw chicken cold holding in fry prep unit above 41F. See temp chart. CDI: PIC placed items in WIF to rapidly cool to 41F or below before placing back in prep unit. REPEAT. Points not escalated due to overall good cold holding.

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 spilled food and build up of food in bottom portion of last prep unit on cook line. Clean as needed. 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw beef in walk cooler. CDI, raw chicken moved from over raw beef

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 cooked chicken cold holding above 41F, refer to temperature chart, on main prep line. CDI, chicken placed in walk in cooler to rapidly chill.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed grilled salmon and salmon salad on main menu and take out menu without a consumer advisory. VR required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pulled pork cooling in baggies tightly stacked in walk in cooler. CDI, pulled pork was spread out on cooking sheet to allow rapid air flow throughout food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in dish machine area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans wet stacked on clean utensil rack. Improvement from previous report. Points de-escalated.

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 detailed cleaning needed to non food contact surfaces throughout kitchen (top of dish machine, creases of gaskets, outside of cooking equipment, breading/dough station drawers).

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 detailed cleaning needed to flooring and walls throughout kitchen.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed tossing raw chicken with gloved hands. Employee discarded gloves and began to retrieve bread out of bag. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly.

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 Raw Philly steaks stored on shelf above containers of ready-to-eat ham, sausage and chorizo. CDI - Raw Philly steaks moved to bottom shelf. 0 pts.

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 . 10-15 pans and containers stored as clean were observed with sticker and food residue on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Dirty dishes taken to dish machine to be washed.

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 . Cut tomatoes, pico, mango chutney, lettuce, cole slaw, guacamole with tomatoes, and queso in sandwich cooler measured 44-48F. Chicken wings in other sandwich cooler measured 45-48F. TCS foods in cold holding shall be 41F or less. TCS foods placed on TPHC and will be discarded within 6 hours of when they were placed in coolers. Recommend establishment use TPHC for TCS foods in sandwich tops during summer. PIC e-mailed TPHC form. VR - Verification required within 3 days that establishment is holding the TCS foods below 41F, or that they are using time as a public health control correctly.

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 . Cut cabbage, ribs, and ham were not date marked in walk-in cooler. CDI - PIC date marked items. 0 pts.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with finger nail polish on nails observed handling plates of food. Employees with painted nails or artificial nails must wear gloves any time working with exposed food. CDI - Employee educated on requirement and donned gloves remainder of inspection. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean pans and containers stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT // 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Bags of clean towels stored on floor beside office.

4-501.11 Maintain equipment in good repair. Torn gasket present on door of small sandwich cooler. 0 pts.

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. Bottom of dough cooler needs to be cleaned. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 2 hand washing sinks did not have paper towels. Manager states that an order from a supplier today will provide them with paper towels. CDI - Supplier brought order of paper towels before end of inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Establishment is partially cooking chicken wings. VR - Verification required within 3 days that establishment has written approved procedures, or that they are discontinuing partial cooking of raw animal foods. Establishment e-mailed procedure template.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook wearing a watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet cloth observed on pizza cut station. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans stacked while still wet. Allow utensils to adequately air dry. 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. Additional cleaning necessary in refrigeration units along line. Clean inside refrigeration units more frequently. 0 pts.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Establishment's employee health policy does not include non-typhoidal salmonella as a reportable illness. CDI - Establishment e-mailed new employee health policy form. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy to use. 0 pts.

3-301.11 Preventing Contamination from Hands - P - Repeat - Employee observed cutting tomatoes for pico with no gloves and handling them with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Tomatoes discarded.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Raw shrimp stored on speed rack above cooked chicken. Raw animal products must not be stored above ready-to-eat foods. CDI - Raw shrimp moved to bottom of speed rack. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Chipotle dressing containers made with house-made ranch measured 45F in drawer unit. TCS foods in cold holding must measure 41F or less. CDI - Dressing containers moved to walk-in cooler to cool.

3-501.15 Cooling Methods - PF - Repeat - Cheese wiz was cooling in sandwich cooler bottom at 45-46F. Cheese wiz began cooling at 12PM. Do not use sandwich units to cool TCS foods. Use walk-in cooler or freezer to cool TCS foods. CDI - Cheese wiz moved to walk-in freezer to cool.

3-501.13 Thawing - PF - Vacuum packaged raw fish were completely thawed and stored in drawer unit. Vacuum packaged raw fish must be removed from reduced oxygen packaging before thawing or immediately after thawing is complete. CDI - Packages cut open.

2-303.11 Prohibition - Jewelry - C - Cook wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Repeat - Washed avocadoes in sandwich cooler still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process.

3-304.12 In-Use Utensils, Between-Use Storage - C - Ramekin used as a scoop in sauce container in front of grill. Utensils must have a handle. Do not use ramekins as scoops. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Several stacks of metal pans and ramekins were stacked while wet. Utensils must be air dried prior to stacking. Allow adequate time for air drying. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Torn gaskets present on 2 line cooler doors. Ice buildup present in walk-in freezer. Handle loose on drawer cooler. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Buildup of cardboard boxes around recycle dumpster. Refuse areas shall be maintained clean to prevent becoming a potential pest harborage. 0 pts.

3-301.11 Preventing Contamination from Hands - P,PF - Employee observed handling mint leaves and fruit for a cocktail at bar. Employees must not handle ready-to-eat foods with their bare hands. CDI - Drink discarded and employee instructed to wash hands.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Hand washing sink beside dish machine had a container in it. Hand washing sinks shall be used for employee hand washing and no other purpose. CDI - Container removed. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Feta, black beans, corn salsa, and tomato salsa measured 44-45F in salad coolers and sandwich coolers along line. TCS foods in cold holding shall measure 41F or less. Leave lids closed to prevent TCS foods from rising above 41F during lunch rush. CDI - Items moved to walk-in cooler to chill.

3-501.15 Cooling Methods - PF - Pan of chicken measured 63F and was actively cooling in sandwich unit top. Use equipment that is designed to rapidly cool TCS foods, such as the walk-in cooler. CDI - Chicken moved to walk-in cooler to cool. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Repeat - 3 wet wiping cloths observed on prep surfaces throughout kitchen during inspection. Place wet wiping cloths in sanitizer when in between uses.

3-302.15 Washing Fruits and Vegetables - C - Repeat - Avocados on line still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers when washing fruits and vegetables.

2-102.12 Certified Food Protection Manager - C. PIC unable to access food safety certificate during inspection an no other person present with certificate available.

2-301.14 When to Wash - P. Observed employee bread raw chicken products, remove and discard soiled gloves, and then don clean gloves to handle cooked and ready to eat foods with no hand washing. CDI - EHS directed employee to wash hands and change gloves. Hands washed and gloves changed. When handling raw animal foods and changing gloves, hands must be washed before donning clean gloves if transitioning to ready to eat food items. REPEAT 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 employee handle raw chicken and then wash hands for less than 5 seconds before turning off water and proceeding to don gloves. CDI - PIC directed employee to follow proper hand washing procedures. Hands re-washed for proper time. Follow procedures to adequately wash hands. -Full 4 point deduction

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed washed and cut RTE vegetables placed directly under unclean bulk produce items in walk in cooler. CDI - PIC relocated RTE items. Do not store food that is ready to eat under unwashed produce.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed wings with final cooking temperature of 140f removed from fryer to cool as part of “blanching” process to be re-cooked for service later. CDI - EHS directed employee to continue cooking to 165f. EHS verified final temperature above 165. PIC noted that the establishment does not intend to partially cook the wings and that they should be fully cooked before cooking. Ensure employees are trained to finish wings to 165f and provide thermometer for use at the station during cooking. Partial cooking processes require approval and written procedures. Observed employee prepare grilled chicken and pull for service with internal temperature maximum achieved 148f. CDI - employee placed chicken back onto grill to finish to 165. EHS verified final temperature above 165f. Use food thermometers to ensure final cooking temperatures. - 1.5 point deduction

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed house made fried onion strings holding at 107f at line area. CDI - employee discarded. Maintain hot TCS foods above 135f or use TPHC procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portion bags of cooked chicken holding on line prep top at 48f. CDI - PIC discarded. All other TCS foods in the unit below 41f. Pan of product was double panned and not down into cooling zone of unit. Observed pans of chicken wings prepared previous day at 56f on speed rack mixed with cooling products in kitchen area. Employee indicated that the wings were left on the rack from storage in the cooler and allowed to sit out while fries and wings were blanched and racked to be rolled back into cooler. CDI - PIC discarded wings. Do not allow TCS foods to sit out at room temperature while not in preparation. Do not allow TCS foods to sit out of temperature control for extended periods of time.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist while preparing salads and another wearing bracelet on wrist and on outside of glove while handling food. Remove bracelets and watches from arms when handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths laying on equipment surfaces not returned to sanitizer at beginning of inspection. Once used, place soiled wiping cloths into sanitizer for use again or remove to soiled linen. Observed most buckets of sanitizer holding wiping cloths throughout establishment with less than 50ppm quat concentration in solution. Use test strips to check sanitizer solution frequently. REPEAT - 0.5 point deduction

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed strawberries, grapes and avocados in use for salad prep at pre line. Wash unclean produce before serving including berries, grapes, and avocados. Remove stickers from avocados before washing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean bar utensils stored hanging from under counter hooks immediately adjacent to bar hand sink wash basin. No splash guard present between utensils and sink basin. Utensils also hanging into pathway from sink to hand towel dispenser. Store bar utensils away from hand sinks to prevent contamination.

2-301.14 When to Wash - P. Observed employee use gloves to handle raw beef and then change gloves with no associated hand washing. CDI - PIC directed employee to wash hands and change gloves. Hands washed. When changing soiled gloves, wash hands before donning clean gloves. REPEAT

3-304.15 (A) Gloves, Use Limitation - P. Observed employee use gloved hand to pull up and adjust face mask and then continue on to handle foods with same gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed. When gloves are used to contact unclean items or to touch face or facemask, the gloves must be changed before handling food or food contact items.

3-305.12 Food Storage, Prohibited Areas - C. Observed packaged food stored directly underneath condensate leak in walk in freezer with accumulated frozen drippage present on exterior of packaging. Do not store food under active condensate leaks.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloth laying on prep table surface at line area. Observed both back of house sanitizer buckets with 0ppm quat. Once used, place soiled wiping cloths in sanitizer solution between uses or remove to soiled linen receptacle. Use test strips frequently to ensure sanitizer solution is a the proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored stacked together wet. Air dry pans before stacking together. REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in unclean containers. Store clean items in clean containers to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed significant condensate leak and extreme ice buildup present inside walk in freezer. Repair. REPEAT Note: Equipment noted in previous inspection in need of repair - dish machine - has been corrected. Condensate leak is a new equipment repair issue.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side doors open. Keep closed to prevent pests. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken wooden pallet with rusty nails laying in dumpster enclosure. Remove.

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 and buildup under and behind equipment in back of house areas. REPEAT 6-501.114 Maintaining Premises, Unnecessary Items- C. Upright cooler not operational and not currently in use stored in kitchen area. Repair and return to service or remove from premises if no longer necessary to the operation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee put on gloves to cut lemons without washing hands. CDI: Education provided and food employee rewashed hands. All other hand washing was observed to be correct by EHS. NOTE: No signature occurred due to covid19 however PIC Dale was present during the inspection.

6-301.14 Post a handwash sign at each handsink. - Observed bar sinks without hand wash signs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed two boxes of raw chicken stored on top of prep unit above RTE cooked chicken wings and sauces in make table. CDI: PIC moved raw chicken products to roll cart.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several dishes and metal containers soiled with food debris waste and sticker residue and stored as clean on dish shelf. Observed speed guns in bar area soiled with black buildup. Observed glasses soiled with lipstick stains stored as clean in bar area according to PIC. Observed juicer soiled with food waste stored as clean in bar area. CDI: PIC sent all items to be washed and sanitized. Observed inside of ice machine dirty with black buildup. CDI: PIC cleaned and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine at 0ppm. PIC attempted priming machines- problem persisted. PIC contact service company and will use 3-vat sink until fixed. VR will occur no later than 8/23/20 to ensure all food contact surfaces are bing sanitized properly and dish machine is functioning properly. Facility is operating at 50% capacity.

7-201.11 Store toxic materials to avoid contamination. -P Observed two chemical spray bottles stored on shelf beside ice bin in bar area. CDI: PIC relocate spray bottles to approved area.

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 blanched fries cooling at ambient air @112-161F . CDI: Food employee moved to walk-in cooler. Product reached 61F within 2 hours.

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 preparing RTE foods with bracelets and watches on the wrist.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed scored cutting boards stored above 3-vat sink. 4-501.11 Maintain equipment in good repair. Observed dish machine reading 0ppm. PIC unable to prime dish machine. PIC contacted service company and will use 3-vat sink until fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top portion of plate inside ice machine soiled with dead fly and food waste. PIC cleaned and sanitized. Observed plastic black pans where clean utensils are stored soiled with food waste. Food employee sent dishes to be washed and sanitized and changed out pans. Observed rack on pizza ovens soiled with food debris/buildup. Observed several pieces of equipment throughout facility soiled with debris, food residue, and dust buildup. Discussed with PIC about more frequent cleaning.

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 very large amount of ice buildup on floor of walk-in freezer. Observed hard to reach in underneath and behind equipment in need of cleaning due to food debris.

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 1 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed chemical bottles stored on handwashing sinks behind bar. CDI, chemicals relocated for proper storage.

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 bbq portioned out at 1:00pm yesterday according to PIC in container not date marked and tomatoes not date marked. CDI, foods voluntarily discarded by PIC.

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 recently prepared diced and sliced tomatoes as well as guacamole cooling in prep cooler. CDI, items transfered to walk in units uncovered to rapidly cool. Proper cooling methods and equipment discussed with PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans being wet stacked at dish area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C- Observed front rinse gauge not moving at dish machine. Wash and final rinse gauges reaching requirements and chlorine testing properly. Ensure all gauges calibrated at chemical dish machine and operating per manufacturer's specifications.

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 one open bag of cut lettuce was not date marked. CDI - The lettuce was labeled with the know open date of 7/9/19.

3-501.15 Cooling Methods - PF Observed diced tomatoes and guacmole prepared today were cooling in the deep tightly sealed containers. To facilitate cooling of food that have an increace in temperature during preparation should be cooled in the walk-in in vented shallow pans. CDI - the tomatoes and guacamole were moved to the freezer to quickly cool below 41F

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes were stored in a bucket of quat sanitizer below 100ppm. Ensure sanitizer is re-made often Alway use test strips to mainatin required quat concentration.